Category : International Cuisine

Author : o1

Hits : 2019

Rating :


Date : 19/12/2002


Bong (Specific part of the calf) 1/2kg
Onions 1/2 (cut into slices)
Turmeric powder 1/2tsp
Red chillies(half ground) To taste
Ginger+Garlic paste 1Tbsp
Garam masalah To taste
salt To taste
Green chillies To taste
Ghee 1 cup
Flour 3 Tbsp
Jaifel Javitri (ground) 1 tsp
Aniseed (Sonf) 1 Tbsp
Water 2 cups
Fresh carder


Add salt, green chillies, red chillies, termiric powder, carder powder, onion, ginger and garlic paste, aniseed and water to beaf.
Cook on medium heat till the beaf gets tender and water evaporates.
Add ghee and stir well, cook for 3 more minutes.
Add a reasonable amount of water to form gravy.
In another bowl, take flour and add 4-5 Tbsps of water. Prepare a paste of it and add to the gravy.
Cook for 5 minutes while keep stirring till the gravy gets a bit thicker.
Add jaifer javitri powder, ginger slices and fresh carder, cover and cook on low heat for 5 minutes.
Nehari is ready to be served with Khameeri rotis.

International Cuisine RECIPES
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