Category : International Cuisine
Author : o1
Hits : 2235
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.
Celery Root Uses and Availability
Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
Good quality celery root will be very firm (...)
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