Rogani Kumbh, wani abincin da ake amfani dashi na Indiya

Wannan dadi na Indiya ta Indiya yana da suna rogan (ma'anar ja) daga launin launi mai launin fata. Kada ka bari launi ya tsorata ka, duk da haka, saboda wannan ba mai zafi ba ne, kayan yaji. Yana da tumatir tumatir wanda ya ƙunshi ginger da tafarnuwa. Launi mai launi ya fito ne daga tumatir a cikin kullun, ba mai laushi mai ƙanshin da zai warke bakinka ba. Wannan girke-girke na naman alaka shine tarin India wanda ya hada da kayan lambu mai kyau kuma za'a iya amfani da ita da shinkafa ko pilaf.

Abincin yana da asali a arewacin Indiya inda cin abinci mai cin ganyayyaki yake shahara.

Mene ne Abincin Indiya?

Wani curry yana nuna sabo ne ko ruwan zafi mai sanyi kuma yana hada da sinadaran da aka shirya a cikin miya. Zai iya haɗawa da curry kanta, kuma yana iya nuna nama ko zama curry kayan lambu. Kayan kayan aiki sun fi sananne a curry; suna bayar da gagarumar dandano. Ba dukkanin curries ne na yaji; da rogani kumbh ba musamman zafi. Wasu na iya zama da zafi, kuma mafi yawan alamar coriander, cumin da turmeric.

Abin da Kayi Bukatar

• 1 babban albasa (quartered)
• 3 matsakaici-sized tumatir (quartered)
• 2
• Kwayoyin kore (rage idan kuna son zafi kadan)
• 5 cloves tafarnuwa
• 1 inch na ginger
• 3 teaspoons kayan lambu man (ko sunflower ko canola man fetur)
• 2 teaspoons coriander foda
• 1 teaspoon cumin foda
• Zabin: 1/2 teaspoon ja chilli foda
• 1/4 teaspoon
• turmeric foda
• 1 teaspoon garam masala
• 2 kofuna (ko 500 grams) button namomin kaza (goge mai tsabta kuma a yanka a cikin halves)
• Gishiri gishiri (ko dandana)
• 4 tablespoons lokacin farin ciki nonweetened yogurt (dole ne ba m; whisked har sai santsi)
• 1/4 kofin sabo ne coriander (yankakken, don ado)

Yadda za a yi shi

1. Yi wanke kayan lambu sosai don cire duk wani datti ko sauran.
2. Saka albasa, tumatir, gwanan kore, Ginger da tafarnuwa a cikin wani abincin abinci kuma kara su a cikin sutura mai santsi. Babu buƙatar ƙara ruwa zuwa wannan yayin karawa kamar juices daga tumatir zasu samar da isasshen ruwa don kiyaye abin da ke motsawa.
3. Gasa mai dafa abinci a cikin zurfin kwanon rufi a kan matsanancin zafi kuma ƙara adadin da ke sama da duk kayan kayan yaji a cikin kwanon rufi. Dama da kuma fry duk abin da man ya fara raba daga masala. Dama da ruwan magani sau da yawa don hana masala daga sutura da / ko ƙone a kan kwanon rufi.

1. Lokacin da masala ta gama cin abinci, ƙara namomin kaza da motsawa a hankali. Yanke su da gishiri don dandana kuma ƙara rabin kopin ruwan dumi.
2. Kafa kome tare har sai namomin kaza suna da taushi amma ba mai tsin tsari ba ko overcooked. Cire abincin daga zafi kuma ya motsa cikin yogurt har sai an cika shi. Wannan ya ba shi wani nau'i mai tsami.
3. Yi wanka tare da yankakken sabo ne kuma ku yi hidima tare da jeera shinkafa ko wani hatsi na zabi.

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	290
Total Fat	3 g
Fat Fat	1 g
Fat maras nauyi	1 g
Cholesterol	4 MG
Sodium	651 MG
Carbohydrates	60 g
Fiber na abinci	10 g
Protein	14 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)