Famous Pakistani Food
- Thread starter ghazi52
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ghazi52
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Aloo Matar Ka SalanIngredients
Small Potatoes 1 1/2 lb
Onions medium 2
Garlic cloves 3
Ginger 1 fresh 1/2" piece
Vegetable oil 3 tbsp
Asafoetida, crushed 1 pinch
Cumin seeds 1/2 tsp
Salt to taste
Cayenne pepper 1/4 tsp
Turmeric ground 1/2
Tomatoes chopped coarsely 2 large
Peas 1 cup
Water 1/4 cup
Garam masala 1/2 tsp
Cooking Directions:
Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes). Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 minutes). Add the peas and water, reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving.
ghazi52
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Lahori Charga Recipe
Ingredients:
Chicken one and a half kg without skin
Red chilli powder 1 tsp
Mixed spices 1 tsp
Lemon juice 3 tbsp
Vinegar 1 tbsp
Nutmeg freshly grate 1/2 tsp
Mace freshly crushed 1/2 tsp
Ginger paste 1 tbsp
Garlic 1 tbsp
Cardamom powder 1/2 tsp
Salt 1 tsp
Yogurt 1/4 cup
Oil 3 tbsp
Cooking Directions
Make incisions on the chicken. Marinate the chicken with the above ingredients for 6-8 hrs. Tie string around the chicken to keep it intact.
Place the chicken in a roasting bag and tie a loose knot to seal it. Make two three holes in the bag for the air to escape.
Pre-heat heat the oven for 10- 15 minutes. Then place the roasting bag enclosing the chicken in the oven on medium heat for 20 minutes.
Remove the chicken from the bag and then deep fry the chicken in hot oil .The chicken turns golden brown in colour.
Place the chicken on kitchen towel to remove excess oil.Sprinkle chaat masala on the chicken and serve with naan and salad.
Enjoy!
Chicken one and a half kg without skin
Red chilli powder 1 tsp
Mixed spices 1 tsp
Lemon juice 3 tbsp
Vinegar 1 tbsp
Nutmeg freshly grate 1/2 tsp
Mace freshly crushed 1/2 tsp
Ginger paste 1 tbsp
Garlic 1 tbsp
Cardamom powder 1/2 tsp
Salt 1 tsp
Yogurt 1/4 cup
Oil 3 tbsp
Make incisions on the chicken. Marinate the chicken with the above ingredients for 6-8 hrs. Tie string around the chicken to keep it intact.
Place the chicken in a roasting bag and tie a loose knot to seal it. Make two three holes in the bag for the air to escape.
Pre-heat heat the oven for 10- 15 minutes. Then place the roasting bag enclosing the chicken in the oven on medium heat for 20 minutes.
Remove the chicken from the bag and then deep fry the chicken in hot oil .The chicken turns golden brown in colour.
Place the chicken on kitchen towel to remove excess oil.Sprinkle chaat masala on the chicken and serve with naan and salad.
KAL-EL
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Lahori Charga Recipe
Ingredients:
Chicken one and a half kg without skin
Red chilli powder 1 tsp
Mixed spices 1 tsp
Lemon juice 3 tbsp
Vinegar 1 tbsp
Nutmeg freshly grate 1/2 tsp
Mace freshly crushed 1/2 tsp
Ginger paste 1 tbsp
Garlic 1 tbsp
Cardamom powder 1/2 tsp
Salt 1 tsp
Yogurt 1/4 cup
Oil 3 tbsp
Cooking Directions
Make incisions on the chicken. Marinate the chicken with the above ingredients for 6-8 hrs. Tie string around the chicken to keep it intact.
Place the chicken in a roasting bag and tie a loose knot to seal it. Make two three holes in the bag for the air to escape.
Pre-heat heat the oven for 10- 15 minutes. Then place the roasting bag enclosing the chicken in the oven on medium heat for 20 minutes.
Remove the chicken from the bag and then deep fry the chicken in hot oil .The chicken turns golden brown in colour.
Place the chicken on kitchen towel to remove excess oil.Sprinkle chaat masala on the chicken and serve with naan and salad.
Enjoy!
View attachment 774113
Oh my goodness, that looks so fracking good.
ghazi52
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Ingredients
Mutton 1 kg
Mutton trotters 2
Onions chopped 2
Kunna spice 1 tbsp
Ginger garlic paste 2 tbsp
Red chili powder 2 tbsp
Turmeric powder 1 tsp
Flour 2 tbsp (mixed in enough water to make a flowing batter)
Clarified butter 1 cup
Salt to taste
Sliced ginger for garnishing
Kunna Spice:
Black Cumin 1 tbsp
Mace 1 tbsp
Whole coriander 8 tbsp
Whole black pepper 1 tbsp
Star anise 2
Cloves 1 tbsp
Green cardamoms 1 tbsp
Cooking Directions
Fry the ginger garlic paste and add in the meat.
Cook till it turns golden.
Add the kunna spice, red chili powder and turmeric powder.
Sauté for 2-3 minutes.
Add the mutton trotters’ stock.
Cover and simmer on low heat.
When the meat becomes tender, season with salt.
Gradually pour the flour batter into the pot, stirring continuously.
When the gravy thickens, turn the flame off and garnish with black cumin seeds and sliced ginger.
Serve hot with sliced green chillies, ginger, chopped coriander, lemon quarters and naan.
....
fitpOsitive
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Perhai ka Boht pressure Hai aaj Kal Jo foran pe nazar nahi aaty?
ghazi52
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Delicious Creamy White Chicken Recipe by Ayesha Ehsan
Ingredients:
Chicken cut into pieces 1 kg
Cooking oil 1/4 cup
Butter 1/2 cup
Onion 1 small , chopped finely
Red whole chillies 4 to 5
Garlic paste 1 teaspoon
Yoghurt 1 cup
Cream 1 cup
Salt 1 teaspoon
Coriander powder 1 teaspoon
Cumin power 1 teaspoon
White pepper
Lemon juice 1 tablespoon
Green chillies 2 to 3
Ginger Julian 1 tablespoon
Cooking Method:
Put oil and butter in a pan.
Add chopped onions and cook till onions are translucent. Add garlic paste ,whole red chillies and chicken.
Fry till the chicken changes its colour.
Add yoghurt, salt, Coriander powder, cumin powder and white pepper. Cooked on a medium flame till chicken becomes tender and the liquid dries a bit .
Add cream and lemon juice.
Turn off the flame.
Garnish with green chillies , fresh Coriander leaves and ginger.
Serve with nan bread.
ghazi52
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The secret to the unique taste of the Nahari..
Due to the increase in the population of Karachi in the 1970s, small settlements settled on the outskirts of Karachi. New restaurants open here. In particular, the first Nahari, which was found only in a few Nahari hotels in the heart of the city, and outside every hotel, a reference to "Delhi Nahari" was required. Nahari was cooked in the late eighteenth century in the area of the Jama Masjid and Darya Ganj in Old Delhi. The Mughal court and the Muslims had a favorite breakfast.
According to a study, Karachi is now the most eaten place. Apart from Delhi and Karachi, Hyderabad, Lucknow, Agra, Lahore, Rawalpindi, Mumbai, Dhaka, Chatgam, as well as in the United Kingdom, Canada and the United States, Nahari is eaten with gusto. Some of the important restaurants in Karachi include Sabri Hotel, Malik Ki Nahari, Delhi Hotel, Delhi Muslim Kali Hotel, Tariq Road Nahari, Zahid Ki Nahari, Suhail Ki Nahari, Cafe Zaika, Javed Ki Nahari, Idrees Ki Nahari, Nahari Inn, Karachi Nahari And are named after Taj Nahari. The simplest look at beef is the most eaten. Then there is no answer to the taste of fried nuts, paya nahri, nali nahri and chicken nahri. Beef broth is a favorite pastime.
The taste of a hotel or a kiln is actually due to the meat being cooked on a low heat in a pot in this land. As mentioned in the post, then I sent a goat with it and fried pink onion in desi ghee. Ginger with green chillies and green coriander leaves and lemon juice. Then make hot tandoori bread ... The pleasure of eating Nahari comes only at the hotel of Nahari when the waiter brings hot bread and you wrap the fiber of the dessert-like herb in a snack and soak it in thick gravy and red wire and put it in the snack mouth then by God This is how Nahari is made in the hotels of Karachi. When the hotel opens in the morning, he removes the dough around the pot lid and removes the lid. Under this lid, a muslin cloth is spread over the mouth of the pot. As soon as this cloth is removed, the fragrant aroma of fennel celery and ginger and meat spices spreads. Then he puts a big long guffaw in this pot and takes out four or five husks of a kilogram of bong and puts them in a pan. Pulls out the gravy and pours over the herb. At the same time, he puts the red greased wire on top of the gravy from a large saucepan. Their armpits are about four feet long and quite heavy. Not everyone can sit on a pot of nahari and take out nahari with this skill and agility, but it requires a lot of skill and for this work there is a special employee at the hotel. It takes even more skill to put Nahari in a plastic bag for a parcel. The red wire is already set apart. The real pleasure of watching is just then.
An indulgence in the taste of nahari is also the muslin cloth which is spread by drying it only with water. At night, the same cloth is tied to the mouth of the pot when it is re-applied. This fabric lasts a long time. Overnight, the steam from the pot is absorbed into the cloth and the water falls back into the pot. The fabric has a distinct scent that makes the hotel look unique. This is also the calculation of the briyani of the bhatiyar khana. They put a cloth on the mouth of the pot before covering it and then cover it with a lid. This fabric is specially made for this purpose and it has a specific smell or aroma in the biryani which does not come in any form in the homemade biryani.
Nahari is actually a breakfast dish and in the morning Nahari is just fun.
Here is an example of how Delhiites used to eat Nahari with enthusiasm and care. Shahid Ahmad Dehlavi, the grandson of Deputy Nazir Ahmed, has mentioned in his book Bazm-e-Khosh Nafsan that he once invited Shaukat Thanwi and Naseem Anhanvi to Nahari's invitation. But at the same time, he emphasized that this is a dish to eat in the morning, so if you want to enjoy Nahari, you will visit the poor man's house at six in the morning. Shahid Sahib asked his uncle Chishti Sahib to prepare Nahari. Chishti Sahib arrived at 6 in the morning with Nahari's cauldron and other utensils. At around 6.30 pm, onions were stained in desi ghee and steamed. When Thanwi Sahib did not arrive till eight o'clock, Shahid Sahib sent Nahari's cauldron inside the women's room. When Shaukat and Naseem Sahib arrived at nine o'clock in the morning, Dehlavi Sahib asked his wife to send him tea and betel. When Begum asked, "And Nahari?" So Dehlavi Sahib replied that now where was that Nahari left?
When Thanvi Sahib saw the empty betel leaf and tea, he inquired about Nahari - Shahid Sahib avoided him by saying, "I had called some companions to meet you. They ate Nahari in the morning and left." Unfortunately, you came too late. The nobles of Delhi eat your food in the morning, but for the laborers, it is sold in the bhatiyars till dawn. ”
Shaukat Thanwi and Naseem Sahib stared.
Nowadays, home-made nahari is often made, but you can't make a nahari like a restaurant if you try a million times. Whether you use homemade spices or packaged ones. Looking at the house does not have the same taste as looking at the market. Remember some special things in it. First of all, coriander is not added to the original nahari. No matter how many coriander powders are added to Nahari's recipes, they are wrong. Another special secret in the preparation of nahari is that there are some special spices which are not usually included in the home-made nahari. In addition, some proven spices that are packaged and put in the nahari. Today you are being told the recipe to make pure Javed or Malik or Idris Nahari from Delhi. Only when all the ingredients in the recipe are included can it become a real delicacy. A special ingredient in these ingredients is papillae.
Puppies are also called pepper peppers. In English, it is called long paper. It tastes like spicy and hot pepper. It is digestible and increases strength. A picture of him is also attached with the post. You will find all the remaining spices at the general grocery store, but you will find papli at the grocery store. It is also a kind of pepper which is in the form of long sticks and it has a special aroma or fragrance without which the real Delhi Nahari cannot be made, so you must get it to make Nahari.
Some people fry the flour, it is also wrong, but in some self-made recipes, I have also seen adding corn flour or flour, which is completely wrong. Just add normal flour in lukewarm water. Beef nahari is the best, but the real nahari tastes good in beef because the added fat enhances the flavor and the fiber is good.
Now we tell you the recipe of Dhali Nahari with real restaurant. Beef is the best for Nahari. This meat should be of bong and should be large pieces.
For example, if you have one kilogram of meat, cut it into four pieces. Not smaller than that.
Also, do not clean the fat on the meat at all.
Ingredients:
3 kg of beef. Four large pieces
Tubular bones 2 kg
Salt Definitely
Kashmiri Chili Powder (Its powder is available in the market). 2 tablespoons
Turmeric Half a teaspoon
Ginger-2 large pieces
پپلی ۔4 عدد
Aniseed flowers - 2 pieces
Nutmeg crushed. A quarter teaspoon
The shoe is crushed. A quarter teaspoon
Pepper Half a tablespoon
White cumin Half a tablespoon
Black cumin Half a tablespoon
Large cardamom - 2 pieces
Small cardamom - 5 pieces
Fennel 3 tablespoons
Living - 6 numbers
Cinnamon 2 pieces
(Finely grind all the above spices.)
Proven coriander. Four tablespoons
Bay leaves 2 large leaves
(Wrap the coriander and bay leaf in a bundle)
Onion is a medium lump
Oil or ghee. 3 cups
Ginger Garlic Paste 3 tbsp
Flour Half a cup
Water as required
Garnish. To decorate
Ginger Long, thin slices cut. As required
Finely chopped green pepper
Lemons
Special hot spices of Nahari to be sprinkled on top while serving.
Ingredients
پپلی۔ 2 digits
2 tablespoons white cumin
Pepper A tablespoon
2 large cardamoms
Living 8 pieces
Cinnamon - one and a half inch piece.
Finely grind all the ingredients of Nahari Special Hot Spices in a grinder and fill it in a bottle. And while serving, sprinkle a little on the plate. This makes the nahari more palatable and fragrant.
Synthesis:
Wash the meat and tubes thoroughly. Heat ghee in a large heavy pan.
Red onion
Add meat and tubers and ginger and garlic and fry for three to four minutes. Then add chilli, chilli, salt, turmeric and all other crushed spices. Add these spices and fry for three to four minutes. Then add enough water to soak all the herbs well. At the same time, add a bundle of proven coriander leaves. Add flour to it by diluting it well in water. Now cook it on high heat first. When it starts to boil, reduce the heat to low and cover the mouth of the pot with a muslin cloth and put a lid on it and put some weight on it, such as a tuber etc.
Now let it cook on low heat for four hours. Remember that nahari is not made in a cooker. If it is made in a cooker, the taste and aroma of spices will not come into view. Check back in four hours. Remember that the meat of Nahari should be very sweet. When it is pressed with a spoon, the fiber becomes fibrous. Squeeze out a bundle of coriander and bay leaf and throw it away.
Now check the thickness of the nahari. If the thickness is low, dissolve half a cup of flour in water and sift it. Add it to the nahari and cook on low heat till the gravy becomes thick. Nahari is ready. Take out the tubes and keep them separate and take out their brain.
Now when you take it out in the plate for serving, put some of the kernel of the tube which has been taken out separately and also put the pre-drained moisture or oil a little on top. Sprinkle a little crushed special Nahari hot spices on it and serve with garnished green spices.
Serve with tandoori bread. And enjoy Special Javed's Delhi Nahari at home.
Remember that if you make nahari with all the spices correctly, you will get the same taste of nahari that the old people remember and say that now you don't get that taste of nahari.
Some people also fry onion in desi ghee and add it to Nahari.
Boil a cow's head or three goat's heads with crushed garlic and turmeric. After boiling for ten minutes, clean the membrane and veins of the brain and put it in a bowl and cook for five minutes. Then set it aside. When serving, add a little nut to the plate
Due to the increase in the population of Karachi in the 1970s, small settlements settled on the outskirts of Karachi. New restaurants open here. In particular, the first Nahari, which was found only in a few Nahari hotels in the heart of the city, and outside every hotel, a reference to "Delhi Nahari" was required. Nahari was cooked in the late eighteenth century in the area of the Jama Masjid and Darya Ganj in Old Delhi. The Mughal court and the Muslims had a favorite breakfast.
According to a study, Karachi is now the most eaten place. Apart from Delhi and Karachi, Hyderabad, Lucknow, Agra, Lahore, Rawalpindi, Mumbai, Dhaka, Chatgam, as well as in the United Kingdom, Canada and the United States, Nahari is eaten with gusto. Some of the important restaurants in Karachi include Sabri Hotel, Malik Ki Nahari, Delhi Hotel, Delhi Muslim Kali Hotel, Tariq Road Nahari, Zahid Ki Nahari, Suhail Ki Nahari, Cafe Zaika, Javed Ki Nahari, Idrees Ki Nahari, Nahari Inn, Karachi Nahari And are named after Taj Nahari. The simplest look at beef is the most eaten. Then there is no answer to the taste of fried nuts, paya nahri, nali nahri and chicken nahri. Beef broth is a favorite pastime.
The taste of a hotel or a kiln is actually due to the meat being cooked on a low heat in a pot in this land. As mentioned in the post, then I sent a goat with it and fried pink onion in desi ghee. Ginger with green chillies and green coriander leaves and lemon juice. Then make hot tandoori bread ... The pleasure of eating Nahari comes only at the hotel of Nahari when the waiter brings hot bread and you wrap the fiber of the dessert-like herb in a snack and soak it in thick gravy and red wire and put it in the snack mouth then by God This is how Nahari is made in the hotels of Karachi. When the hotel opens in the morning, he removes the dough around the pot lid and removes the lid. Under this lid, a muslin cloth is spread over the mouth of the pot. As soon as this cloth is removed, the fragrant aroma of fennel celery and ginger and meat spices spreads. Then he puts a big long guffaw in this pot and takes out four or five husks of a kilogram of bong and puts them in a pan. Pulls out the gravy and pours over the herb. At the same time, he puts the red greased wire on top of the gravy from a large saucepan. Their armpits are about four feet long and quite heavy. Not everyone can sit on a pot of nahari and take out nahari with this skill and agility, but it requires a lot of skill and for this work there is a special employee at the hotel. It takes even more skill to put Nahari in a plastic bag for a parcel. The red wire is already set apart. The real pleasure of watching is just then.
An indulgence in the taste of nahari is also the muslin cloth which is spread by drying it only with water. At night, the same cloth is tied to the mouth of the pot when it is re-applied. This fabric lasts a long time. Overnight, the steam from the pot is absorbed into the cloth and the water falls back into the pot. The fabric has a distinct scent that makes the hotel look unique. This is also the calculation of the briyani of the bhatiyar khana. They put a cloth on the mouth of the pot before covering it and then cover it with a lid. This fabric is specially made for this purpose and it has a specific smell or aroma in the biryani which does not come in any form in the homemade biryani.
Nahari is actually a breakfast dish and in the morning Nahari is just fun.
Here is an example of how Delhiites used to eat Nahari with enthusiasm and care. Shahid Ahmad Dehlavi, the grandson of Deputy Nazir Ahmed, has mentioned in his book Bazm-e-Khosh Nafsan that he once invited Shaukat Thanwi and Naseem Anhanvi to Nahari's invitation. But at the same time, he emphasized that this is a dish to eat in the morning, so if you want to enjoy Nahari, you will visit the poor man's house at six in the morning. Shahid Sahib asked his uncle Chishti Sahib to prepare Nahari. Chishti Sahib arrived at 6 in the morning with Nahari's cauldron and other utensils. At around 6.30 pm, onions were stained in desi ghee and steamed. When Thanwi Sahib did not arrive till eight o'clock, Shahid Sahib sent Nahari's cauldron inside the women's room. When Shaukat and Naseem Sahib arrived at nine o'clock in the morning, Dehlavi Sahib asked his wife to send him tea and betel. When Begum asked, "And Nahari?" So Dehlavi Sahib replied that now where was that Nahari left?
When Thanvi Sahib saw the empty betel leaf and tea, he inquired about Nahari - Shahid Sahib avoided him by saying, "I had called some companions to meet you. They ate Nahari in the morning and left." Unfortunately, you came too late. The nobles of Delhi eat your food in the morning, but for the laborers, it is sold in the bhatiyars till dawn. ”
Shaukat Thanwi and Naseem Sahib stared.
Nowadays, home-made nahari is often made, but you can't make a nahari like a restaurant if you try a million times. Whether you use homemade spices or packaged ones. Looking at the house does not have the same taste as looking at the market. Remember some special things in it. First of all, coriander is not added to the original nahari. No matter how many coriander powders are added to Nahari's recipes, they are wrong. Another special secret in the preparation of nahari is that there are some special spices which are not usually included in the home-made nahari. In addition, some proven spices that are packaged and put in the nahari. Today you are being told the recipe to make pure Javed or Malik or Idris Nahari from Delhi. Only when all the ingredients in the recipe are included can it become a real delicacy. A special ingredient in these ingredients is papillae.
Puppies are also called pepper peppers. In English, it is called long paper. It tastes like spicy and hot pepper. It is digestible and increases strength. A picture of him is also attached with the post. You will find all the remaining spices at the general grocery store, but you will find papli at the grocery store. It is also a kind of pepper which is in the form of long sticks and it has a special aroma or fragrance without which the real Delhi Nahari cannot be made, so you must get it to make Nahari.
Some people fry the flour, it is also wrong, but in some self-made recipes, I have also seen adding corn flour or flour, which is completely wrong. Just add normal flour in lukewarm water. Beef nahari is the best, but the real nahari tastes good in beef because the added fat enhances the flavor and the fiber is good.
Now we tell you the recipe of Dhali Nahari with real restaurant. Beef is the best for Nahari. This meat should be of bong and should be large pieces.
For example, if you have one kilogram of meat, cut it into four pieces. Not smaller than that.
Also, do not clean the fat on the meat at all.
Ingredients:
3 kg of beef. Four large pieces
Tubular bones 2 kg
Salt Definitely
Kashmiri Chili Powder (Its powder is available in the market). 2 tablespoons
Turmeric Half a teaspoon
Ginger-2 large pieces
پپلی ۔4 عدد
Aniseed flowers - 2 pieces
Nutmeg crushed. A quarter teaspoon
The shoe is crushed. A quarter teaspoon
Pepper Half a tablespoon
White cumin Half a tablespoon
Black cumin Half a tablespoon
Large cardamom - 2 pieces
Small cardamom - 5 pieces
Fennel 3 tablespoons
Living - 6 numbers
Cinnamon 2 pieces
(Finely grind all the above spices.)
Proven coriander. Four tablespoons
Bay leaves 2 large leaves
(Wrap the coriander and bay leaf in a bundle)
Onion is a medium lump
Oil or ghee. 3 cups
Ginger Garlic Paste 3 tbsp
Flour Half a cup
Water as required
Garnish. To decorate
Ginger Long, thin slices cut. As required
Finely chopped green pepper
Lemons
Special hot spices of Nahari to be sprinkled on top while serving.
Ingredients
پپلی۔ 2 digits
2 tablespoons white cumin
Pepper A tablespoon
2 large cardamoms
Living 8 pieces
Cinnamon - one and a half inch piece.
Finely grind all the ingredients of Nahari Special Hot Spices in a grinder and fill it in a bottle. And while serving, sprinkle a little on the plate. This makes the nahari more palatable and fragrant.
Synthesis:
Wash the meat and tubes thoroughly. Heat ghee in a large heavy pan.
Red onion
Add meat and tubers and ginger and garlic and fry for three to four minutes. Then add chilli, chilli, salt, turmeric and all other crushed spices. Add these spices and fry for three to four minutes. Then add enough water to soak all the herbs well. At the same time, add a bundle of proven coriander leaves. Add flour to it by diluting it well in water. Now cook it on high heat first. When it starts to boil, reduce the heat to low and cover the mouth of the pot with a muslin cloth and put a lid on it and put some weight on it, such as a tuber etc.
Now let it cook on low heat for four hours. Remember that nahari is not made in a cooker. If it is made in a cooker, the taste and aroma of spices will not come into view. Check back in four hours. Remember that the meat of Nahari should be very sweet. When it is pressed with a spoon, the fiber becomes fibrous. Squeeze out a bundle of coriander and bay leaf and throw it away.
Now check the thickness of the nahari. If the thickness is low, dissolve half a cup of flour in water and sift it. Add it to the nahari and cook on low heat till the gravy becomes thick. Nahari is ready. Take out the tubes and keep them separate and take out their brain.
Now when you take it out in the plate for serving, put some of the kernel of the tube which has been taken out separately and also put the pre-drained moisture or oil a little on top. Sprinkle a little crushed special Nahari hot spices on it and serve with garnished green spices.
Serve with tandoori bread. And enjoy Special Javed's Delhi Nahari at home.
Remember that if you make nahari with all the spices correctly, you will get the same taste of nahari that the old people remember and say that now you don't get that taste of nahari.
Some people also fry onion in desi ghee and add it to Nahari.
Boil a cow's head or three goat's heads with crushed garlic and turmeric. After boiling for ten minutes, clean the membrane and veins of the brain and put it in a bowl and cook for five minutes. Then set it aside. When serving, add a little nut to the plate
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