Dear friends presenting SHAMI KABAB || NAGINA’s Cooking Secret || 100% Reshay Daar without the use of SIL BATTA RECIPE CARD: Leg Meat (Beef or Mutton) 100% lean: 1.5 lbs Bong Meat(Beef or Mutton): 1.25 Lbs Dal Chana: 1 Cup(Measuring) Garlic cloves: 6 skin off Ginger: 30 gm small pieces Green Chili Small: 8 thin sliced Hara Dhania(Cilantro): 1/2 bunch fine chopped Eggs: 2 Water: 2 Glass Salt: 1.5 Tsp for leg meat Salt: 1 Tsp for bong meat Red Chili round whole: 18 Cloves: 10 Black Pepper: 1 Tsp White Cumin: 2 Tsp Whole Coriander: 2 Tsp Green cardamom: 8 Black cardamom: 5 Cinnamon Stick 1 of 2″ Jyfal: 1/2 ball Javetri Flacks: 1 Tsp Bay Leaves: 3 Salt All whole spices will cook with leg meat and Dal chana. And before to chop just remove bay leaves and discard them.
Bong meat will be cooked with 1 Tsp salt in a pressure cooker for 45 minutes to 1 hour until all meat will be very soft that with the help of fingers you can make RESHA easily
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| Date Published | 2017-12-30 06:59:05Z |
| Likes | 128 |
| Views | 6783 |
| Duration | 0:17:56 |
