Grail with Masalay wali Pori. Spicy Masala Pori with Onion Preparation Karthigai Spl/Pori Urundai/Aval Pori/Nel Pori Urundai. Palak Besani mix Puri, also known as Palak Namkeen Poori, Rajasthani Palak Missi Puri Subscribe for more recipes.
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PagesCommunity OrganizationSocial Clubبیٹے شوخی نہیں کرنیVideosHaldi masalay wali kese pisay gi.
Learn how to make delicious Masalay Wali Spaghetti and Masalay wali Lassi by watching this video by Chef Rahat Ali.
You can cook Grail with Masalay wali Pori using 19 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Grail with Masalay wali Pori
- You need of Mutton or Beef meat 1 kg(specially take part of ribs and chanp).
- It's of Onion 4 big size.
- You need 4 tbsp of green papaya paste.
- Prepare of Mustard oil half cup.
- It's 250 gm of yogurt.
- Prepare 2 tbsp of Ginger garlic paste.
- It's of Masala for Grail.
- It's 2 tbsp of Cumin seeds.
- You need 5 of Black Crdamon.
- It's 2 stick of dar chinni.
- You need Clove of 7.
- It's 2 tbsp of Black pepper.
- You need 3-4 of green cardamon.
- You need 1 of Nutmeg.
- You need 1 tsp of Mace.
- It's 7-8 of Button red chillies.
- You need of red chilli 1 tsp (adjust spice as per taste).
- You need 1 tsp of ajwain.
- It's of salt as per taste.
Chef Rahat's specialty is that she gives very useful tips and tricks related to health and taste while cooking. Enjoy the true essence and taste of "Haray Masalay Wali Machli" while cooking in your kitchen with such an ease and must-have ingredients in your "Chef Mehboob Khan" is a well-known Pakistani chef, hosting a cooking TV show on Hum Masala TV, the only cooking channel round the clock. Palingenesis (聖杯転臨, Seihai Tenrin?), more commonly known as Grail Ascension, is the feature that lets any Servant Ascend beyond their intended maximum level, with the cost of the rarest material in the game - Holy Grail. How to make spicy Beef biryani (Masaladar biryani with home made masala simple & easy Recepie).
Grail with Masalay wali Pori instructions
- Grind all masala in fine powder. divide into two part..
- In Big pot take half quantity of oil and warm it now add meat and ginger garlic paste fry until all water evaporate from meat now add in the onion paste papaaya paste and half quantity of all spices powder mentiôn above..
- Now add water enough ( pani itna dallna ha ke meat paknay ke baad bhi itna pani reh jaye jis mein ap atta gondh skein tikkia ke liye.😉😉😉.
- Now cook until meat tenderize and cook properly. when meat cook properly take out the extra gravy or remaining water from the pot let the masala come with that water (dont take out whole thick part of gravy)..
- Cool the gravy water. In remaining meat and masala now add yogurt add half masala powder to adjust the flavor and remaining oil and bhoonify on high flame until it dry up now it's up to you if you want keep some gravy or just dry all. Tadda scrumptious and flavor full Grail Meat is ready to eat..
- For Tikkia take atta which u guys use for daily prpose i mix white and chakki ka atta and make a little hard dough from that gravy which we keep aside... now make a big or small tikkia and deep fry it.
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