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帕西·丹萨克

这道美味而受欢迎的帕尔西菜可以用鸡肉或羊肉制成。您甚至可以完全不吃肉而吃素。 Dhansak与National Haleem混合在一起,最适合搭配糙米和沙拉。

作者霓虹科技
评分困难初学者

这道美味而受欢迎的帕尔西菜可以用鸡肉或羊肉制成。您甚至可以完全不吃肉而吃素。 Dhansak与National Haleem混合在一起,最适合搭配糙米和沙拉。

保存到BigOven

产量
准备时间20分钟烹饪时间25分钟总时间45分钟

 National Haleem Masala 1 packet
 Onion – chopped 1
 Chicken with bones 500 gm
 Channa Daal ¼ cup
 Pumpkin (kaddu) deskinned – cut in cubes ½ cup
 Potato (small) – cut in cubes 1
 Eggplant cut in cubes ½ piece
 Lemons 3-4
 Ghee 4 tbsp
 Brown Rice – to be served 2 cups
 Tomatoes – chopped 3
 Arhar Daal ¼ cup
 Moong Daal ¼ cup
 Masoor Daal ¼ cup
 Coriander Seeds 1 tbsp
 National Cumin Seeds 1 tbsp
 Black Cumin Seeds 1 tsp
 Dried Talhaar Mirch 2
 Fenugreek Seeds 1 tsp
 National Turmeric Powder ½ tsp
 Cinnamon Sticks 5-6
 Black Peppercorns 1 tsp
 Saffron a pinch
 Ground Mace ¼ tsp
 Green Cardamom Pods 1
 Black Cardamom 1
 Nutmeg 1

1

Soak all the pulses Arhar Daal ¼ cup, Moong Daal ¼ cup, Masoor Daal ¼ cup and Channa Daal, ¼ cup in 1 bowl of water for an hour. Now cook them on pressure cooker with 2 tbsp of National Haleem Masala till all the pulses are boiled. Cool them. Blend them completely.
For Parsi Dhansak Masala, roast all the ingredients and let them cool. Now add them in a grinder and finely grind them.
Now separately, add 4 tbsp of ghee in a pan and 2 tbsp golden brown chopped onions in it and add 1 tbsp National Ginger Garlic Paste. Add ½ cup chopped tomatoes. Add the Chicken and cook for a while, till it changes color. Add 2 tbsp Parsi Dhansak masala and cook until it becomes a gravy. Add 2 tbsp National Haleem Masala and cook on low flame with 1 cup of water till chicken is boiled completely.
Now add all the blended pulses in it and cook it for 20 minutes on low flame.
Serve with lemon wedges and brown rice

类别

配料

 National Haleem Masala 1 packet
 Onion – chopped 1
 Chicken with bones 500 gm
 Channa Daal ¼ cup
 Pumpkin (kaddu) deskinned – cut in cubes ½ cup
 Potato (small) – cut in cubes 1
 Eggplant cut in cubes ½ piece
 Lemons 3-4
 Ghee 4 tbsp
 Brown Rice – to be served 2 cups
 Tomatoes – chopped 3
 Arhar Daal ¼ cup
 Moong Daal ¼ cup
 Masoor Daal ¼ cup
 Coriander Seeds 1 tbsp
 National Cumin Seeds 1 tbsp
 Black Cumin Seeds 1 tsp
 Dried Talhaar Mirch 2
 Fenugreek Seeds 1 tsp
 National Turmeric Powder ½ tsp
 Cinnamon Sticks 5-6
 Black Peppercorns 1 tsp
 Saffron a pinch
 Ground Mace ¼ tsp
 Green Cardamom Pods 1
 Black Cardamom 1
 Nutmeg 1

方向

1

Soak all the pulses Arhar Daal ¼ cup, Moong Daal ¼ cup, Masoor Daal ¼ cup and Channa Daal, ¼ cup in 1 bowl of water for an hour. Now cook them on pressure cooker with 2 tbsp of National Haleem Masala till all the pulses are boiled. Cool them. Blend them completely.
For Parsi Dhansak Masala, roast all the ingredients and let them cool. Now add them in a grinder and finely grind them.
Now separately, add 4 tbsp of ghee in a pan and 2 tbsp golden brown chopped onions in it and add 1 tbsp National Ginger Garlic Paste. Add ½ cup chopped tomatoes. Add the Chicken and cook for a while, till it changes color. Add 2 tbsp Parsi Dhansak masala and cook until it becomes a gravy. Add 2 tbsp National Haleem Masala and cook on low flame with 1 cup of water till chicken is boiled completely.
Now add all the blended pulses in it and cook it for 20 minutes on low flame.
Serve with lemon wedges and brown rice

帕西·丹萨克

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