Kayan Keema Paratha: Kayan girke na Musamman na Ramzan

Mafi Kyawun Sunaye Ga Yara

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Aika Da

Aiko Min Da Imel Nuna A Shafin

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Keema paratha shine ingantaccen biredin Indiya wanda aka cika shi da nikakken nama. Wannan asalin an ɗauke shi ne daga kayan masarauta na Mughlai. Anyi amfani da wannan girke-girke na masarauta azaman gefen abinci ga sarakunan Mughal a zamanin da. Abin girke-girke na asali ya sami canje-canje da yawa tare da lokaci duk da haka ɗanɗano na wannan girke-girke na sarauta ya kasance mai daɗi kamar koyaushe.

Cushema keema paratha shine cikakken girke-girke don gwadawa yayin Ramzan. Yana da dadi, cike da kuma gina jiki. Ana fara amfani da keema tare da yogurt kuma a dafa shi da kayan ƙanshi mai ƙanshi. Daga nan sai a cakuɗa shi a cikin garin kullu sannan a yi shi da parathas. Wannan girkin na paratha yana da daɗi kuma mai wadatar wanda ke kiyaye kuzarin ku bayan dogon azumin.

Don haka, gwada wannan girke-girke na keɓaɓɓen kayan girke na musamman a lokacin Ramzan kuma ba ɗanɗanar ku ɗanɗano masarauta mai kayatarwa.

Yana aiki: 3-4

Lokacin shiri: minti 30

Lokacin dafa abinci: Minti 30

Sinadaran

Don Shaye-shaye

• Mutton keema (naman alaƙa) - 500gms
• Yogurt- & frac12 kofin
• Albasa- 2 (yankakke)
• Ginger-tafarnuwa manna- 1tsp
• Green chillies- 2 (yankakken)
• Gishiri- kamar yadda dandano
• Turmeric foda- 1tsp
• Red chilli foda- & frac12 tsp
• Cumin foda- 1tsp
• Coriander foda- 2tsp
• Garam masala foda- 1tsp
• Ruwa- & frac12 kofin
• Mai- 1tbsp

Ga Paratha

• Garin alkama- kofi 2
• Gishiri- kamar yadda dandano
• Ruwan dumi- kofi 1
• Mai- 3tbsp

Tsarin aiki

1. Wanke keema da kyau da ruwa. Marinate shi da yogurt, turmeric powder, red chilli powder da gishiri. Ajiye shi na rabin sa'a.
2. Bayan rabin sa'a, man zafi a cikin kwanon rufi kuma ƙara albasa. Toya na kimanin minti 4-5 akan matsakaiciyar harshen wuta.
3. Pasteara mangwaro-tafarnuwa, koren chillies, garin kumin, garin coriander, gishiri a dafa kamar minti 5.
4. Yanzu ƙara keema da aka dafa kuma dafa shi na wasu mintina 10, ana motsawa gaba ɗaya.
5. Theara garam masala foda, ruwa, murfin kuma dafa shi na kimanin minti 20 a kan wuta mai ƙushi. Ci gaba da motsawa a lokaci-lokaci.
6. Tabbatar cewa babu danshi a cikin kayan bayan ya dahu sosai.
7. Da zarar keema ta dahu sosai, kashe wutar kuma bari ta huce.
8. Shirya kullu mai laushi ta gauraya garin alkama, gishiri da ruwa tare a cikin kwano.
9. Raba kullu cikin sassa 4-5 daidai. Yi kwallaye zagaye
10. Fitar da karamin sifa daga kwallayen
11. Sanya tablespoon daya na shayarwa a tsakanin.
12. A hankali a rufe dukkan ƙarshen chapati da yatsunku.
13. Kurar da ƙwallan da aka cushe tare da sako-sako da gari kuma a hankali a fitar da chapati. Tabbatar cewa cushe baya fitowa
14. Soya da chapati da aka cushe da cokali ɗaya na mai.
15. Lokacin da duka bangarorin suka juya launin ruwan zinare, canja wurin paratha ɗin a kan kwanon cin abinci
16. Bi wannan hanyar don yin ƙarin parathas.

Yi farin ciki da kema parathas tare da curry ɗin da kuka zaɓa ko ku sami shi kawai tare da raita.

Naku Na Gobe

Don Sani

Aiko Min Da Imel Nuna A Shafin