jawab pertanyaan ini

Indian food Pertanyaan

i have another Recipe for indian food lover its Aloo Bukhara Kofta?

• Dry asam plums (alu bukhara),soaked and pitted 16

• Onions,roughly chopped 2 medium

• Ginger,roughly chopped 1 1/2 inch piece

• Garlic,roughly chopped 6-8 cloves

• Oil 2 tablespoons

• Green cardamoms 4

• Black cardamom 1

• Cloves 4

• Tomatoes 2 medium

• Chicken mince 400 grams

• Salt to taste

• Clove powder 1/4 teaspoon

• Green cardamom powder 1/4 teaspoon

• Turmeric powder 1/2 teaspoon

• Red chilli powder 1 tablespoon

• Fennel seed (saunf) powder 1 teaspoon

• Roasted cumin powder 1 teaspoon

• Yogurt 3 tablespoons

• Whole wheat flour (atta) 1 tablespoon

Grind onions in a mixer. Add ginger and garlic and grind to a smooth paste. Heat oil in a non stick pan, add green cardamoms, black cardamom, cloves, onion-ginger-garlic paste and sauté till light golden. Roughly chop tomatoes and grind to a puree. To make the koftas, add a little salt, clove powder and green cardamom powder to the chicken mince and mix well. Divide this into 16 equal portions. Take 1 portion in your dampened palm and spread a little. Place a aloo bukhara in the centre and enclose it completely and shape into a round kofta. Make lebih koftas in a similar manner. When the paste in the pan becomes golden, add tomat bubur, haluskan and sauté till oil separates. Add turmeric powder, red chilli powder, fennel powder, roasted cumin powder and mix. Add yogurt and stir well. Mix the whole wheat flour with ¼ cup water to make a smooth mixture. Add salt to the saus, kuah in the pan along with 2 cups water and mix well. When it comes to a boil, add the chicken koftas, cover and cook till the chicken is completely cooked. Take care not to overcook. Drain the koftas and place in a serving bowl. Strain the saus, kuah through a thick sieve, pressing the residue to extract all the flavours. Put the strained saus, kuah back into the pan and heat. Add the flour mixture, mix well a
 k3k3 posted lebih dari setahun yang lalu
next question »