NIHARI MASALA نھاری مصالہ निहारी मसाला || Restaurant Style
Description :
Dear friends presenting NIHARI MASALA نھاری مصالہ निहारी मसाला || Restaurant Style. Copyright Protected (Good for 1.5 kg Bong Meat) Please see last 6 lines
RECIPE CARD: Whole Spices to be fine grinned
PIPLI: 4
KABAB CHINI: 6
JYFAL: 1/4 BALL
JAVETRI: 4 Flacks
AJWAIN: 1/4 Tsp
BADIAN: 2
BLACK PEPPER: 1 Tsp
CLOVES: 7
WHITE CUMIN: 1/2 Tbsp
BLACK CUMIN: 1/2 Tsp
FENNEL SEEDS: 3 Tbsp
BLACK CARDAMOM: 2
GREEN CARDAMOM: 5
CINNAMON: 1 of 2″
WHOLE SPICES WILL BE USED WHOLE:
CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 3
GROUND SPICES:
SALT: 2 Tbsp Or To Taste
RED CHILI POWDER: 2 Tbsp
KASHMIRI CHILI POWDER: 2 Tbsp
DRIED GINGER POWDER: 2 Tbsp
GARLIC POWDER: 1.5 Tbsp
HALDI (TURMERIC) POWDER: 1/2 Tbsp
This Nihari Masal is good for
Bong meat: 1.5 kg
Nali Bones: 1.5 kg
Wheat Flour: 1/2 measuring Cup
Dried fat 200 gm or Oil: 2 Cups
At the end Nahari Curry should be 3 Liters
Rated 4.77
| Date Published | 2019-05-23 08:55:16Z |
| Likes | 4241 |
| Views | 260146 |
| Duration | 0:10:15 |
