Upakaranah
Polau rice, three quarter
Musari peas, half a quarter
Mung dal, half quarter
1 kg of beef
Purl or rebate onions, a cup
Ginger paste, two table spoons
Garlic paste, two table spoons
1 teaspoon cumin powder
Chili powder 1 teaspoon dried or half (biting)
Teaspoon of turmeric powder
Jayatri paste, half teaspoon
Jayaphala paste, a pinch
Hot spices (cardamom few, a few pieces of cinnamon)
Salt, amount of
Vinegar, one teaspoon (it only gosata were soft, but if not, there is no lemon, two tablespoons of lemon juice if you like)
Some whole chili
Oil, less than half a cup
Water
Pranalih
The addition of a little salt and onion in hot oil patile brush and some chili bhemje Take (hot spices, cardamom few, a few pieces of cinnamon with a day) and you get one of the above mentioned spices ginger, garlic can start with
On the day of the powder, spices, water and kasate stay bhejei ekakapa
That was the spice broth, wait until the oil rises to the top, as kasabena and spices to flavor the broth becomes pakabe would leave the ghrana
Give the gosata
Put a little bit mixed in the heat of the fire
The goste duikapa water (vinegar or lemon juice can here) and cook with the lid. Occasionally turn the day to see whether gosata soft, gosata soft and delicious gosata this stage would be
When gosata the rice the day
Rice, dal and choose a little bit bhemje
The water a day, parimanahabe caleraupare two inches of water, if the water is less than apaniyadi neat, and a little more water if you want to be makhamakha
By salt water, the water will be brown, brown water, it would be the end of the salt, place the lid on medium heat, can take minutes 0
Do not forget to occasionally lifting the lid, you can not move
That is it, the domestic khicuri
Polau rice, three quarter
Musari peas, half a quarter
Mung dal, half quarter
1 kg of beef
Purl or rebate onions, a cup
Ginger paste, two table spoons
Garlic paste, two table spoons
1 teaspoon cumin powder
Chili powder 1 teaspoon dried or half (biting)
Teaspoon of turmeric powder
Jayatri paste, half teaspoon
Jayaphala paste, a pinch
Hot spices (cardamom few, a few pieces of cinnamon)
Salt, amount of
Vinegar, one teaspoon (it only gosata were soft, but if not, there is no lemon, two tablespoons of lemon juice if you like)
Some whole chili
Oil, less than half a cup
Water
Pranalih
The addition of a little salt and onion in hot oil patile brush and some chili bhemje Take (hot spices, cardamom few, a few pieces of cinnamon with a day) and you get one of the above mentioned spices ginger, garlic can start with
On the day of the powder, spices, water and kasate stay bhejei ekakapa
That was the spice broth, wait until the oil rises to the top, as kasabena and spices to flavor the broth becomes pakabe would leave the ghrana
Give the gosata
Put a little bit mixed in the heat of the fire
The goste duikapa water (vinegar or lemon juice can here) and cook with the lid. Occasionally turn the day to see whether gosata soft, gosata soft and delicious gosata this stage would be
When gosata the rice the day
Rice, dal and choose a little bit bhemje
The water a day, parimanahabe caleraupare two inches of water, if the water is less than apaniyadi neat, and a little more water if you want to be makhamakha
By salt water, the water will be brown, brown water, it would be the end of the salt, place the lid on medium heat, can take minutes 0
Do not forget to occasionally lifting the lid, you can not move
That is it, the domestic khicuri
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