Urdu....
Eng....
Pulse(arher)___ falf kg
Crushed dried coriander___ 4 tola
Turmeric___ 6 masha
Garlic___ 1 tola
Dried parings of mango___ 2 tola
Ginger___ 1 tola
Lemon___ 1 no
Red pepper___ 5 tola
Salt___ 2 tola
Onion___ 3 tola
Yoghurt___ half kg
Seasoning___ 1 tola
Green chili___ 5 tola
Ghee___ 150 grams
Roast the crushed spices with the 100 grams ghee and again roast it after adding pulse.
Add yoghurt into the boiler.
When the whey of yoghurt dries again roast it.
Add water according to the requirement to dissolve it. Now add the crushed parings of mango and take it out after giving one flame or blaze.
Fry the garlic in the ghee and add into the pulse with seasoning, ginger, green chili and lemon extract.
( some royal chefs keep the quantity of mango parings, pepper, pulse and ghee equal and all the other ingredients according to requirements).
Eng....
Pulse(arher)___ falf kg
Crushed dried coriander___ 4 tola
Turmeric___ 6 masha
Garlic___ 1 tola
Dried parings of mango___ 2 tola
Ginger___ 1 tola
Lemon___ 1 no
Red pepper___ 5 tola
Salt___ 2 tola
Onion___ 3 tola
Yoghurt___ half kg
Seasoning___ 1 tola
Green chili___ 5 tola
Ghee___ 150 grams
Roast the crushed spices with the 100 grams ghee and again roast it after adding pulse.
Add yoghurt into the boiler.
When the whey of yoghurt dries again roast it.
Add water according to the requirement to dissolve it. Now add the crushed parings of mango and take it out after giving one flame or blaze.
Fry the garlic in the ghee and add into the pulse with seasoning, ginger, green chili and lemon extract.
( some royal chefs keep the quantity of mango parings, pepper, pulse and ghee equal and all the other ingredients according to requirements).
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