CHANE KI DAAL GOSHT || Home/Restaurant Style
Description :
Dear friends presenting CHANE KI DAAL GOSHT || Home/Restaurant Style. (Copyright Protected).
INGREDIENTS: Mutton/Beef/Chicken: 1 Kg
Chane Ki Daal: 400 gm
Yellow Onion sliced: 200 gm
Ghee/Oil: 1/2 cup for cooking.
Ghee/Oil: 1/2 Cup for Baghar/Tadka
Garlic Paste: 1 Tbsp
Ginger Paste: 1.5 Tbsp
Salt: 1 tbsp or To taste
Red chili Powder: 1 Tbsp
Basic Garam Masalah: 1 Tbsp
Turmeric Powder: 1/2 Tbsp
Cumin Seed: 1/2 Tbsp
Tez Patta/Bay Leaves: 2 Small
Black Cardamom: 3
Cinnamon Stick: 3 One inch long
TADKA/BAGHAR
Curry leaves: 4
Red Chili whole: 3 (Flat One)
Green Chili: 1
Kashmiri Mirch: 1 tbsp
GARNISH: Hara Dhaniya, Hari Mirch, Thin Sliced Ginger
Rated 4.89
| Date Published | 2014-04-22 23:39:24Z |
| Likes | 110 |
| Views | 11049 |
| Duration | 0:09:49 |
Thanks for the exquisite recipe and thanks a ton for your kind response.God bless you.Keep it up.
Boht hi umda recpie . Ma na pehli bar yeh recpie try ki aur ab yehi recpie follow kerti hon boht zaberdast result ata ha
Pls aloo bariyan. ..mangochian. .or khandviann b btaey
Apki tMam receips bht achi hay
assalamualaikum can you give me the recipe of sheermal I can't find anywhere I know you make a best one
Please aap jab Ingredient batate hain to amount bhi batate jaya karen, i wanted to try this but was confused about the amount of every thing, Thanks
Aap please pasinday or gilawati kabab bhi hume sikha dean,
Me aap ke khano ki fan ho gaee hoon you're doing great job masha Allah
Mr. winxclub2573
I agree with your comments. Repeating sentences will be controlled. Thank you for pointing it.
Yours recipes r awesome but very very long. Try to make it short & plz don't repeat your sentences.
More work for my weekends. Your recipe and final presentation looms so delicious that I am almost busy every Saturday for last few month the making one or two of your recipes even repeating some once in a few weeks and it tastes new all the time.
One question about 'daal ghontna process'. You mentioned some people do that. I don't know how to do 'ghontna'. Can you please explain a little bit of its process as I would like to make this recipe with both with and without 'ghontna'