Sinadaran:

3 cokali na coriander (yankakken) 2 kofuna na yogurt

1/3 kofin garin kajin kaji

teaspoon 1 na turmeric

Cokali 3 na garin coriander (ƙasa)

> Cokali 1 na ginger da man tafarnuwa

gishiri don ɗanɗana

Gurasa cokali 1-7 na ruwa. teaspoon na cumin

1/2 teaspoon na tsaba na fenugreek

4-5 black peppercorns

2-3 dukan kashmiri ja chilies

1 albasa matsakaici (yankakken)

1 teaspoon na hing

2 matsakaici-sized dankali (cubed)

Ƙaramin gungu na sabo ne coriander >

1 teaspoon na Ghee

teaspoon 1 na cumin

1/2 teaspoon na hing

1-2 dukan kashmiri red chilies

teaspoon 1 na ƙasa coriander tsaba

teaspoon 1 na garin kashmiri red chili foda

2-3 albasa matsakaici (yankakken)

1/2 koren kararrawa barkono (yankakken) 1 teaspoon na ginger (yankakken finely)Hanyar:

>Fara da nika 'ya'yan coriander a cikin turmi da ƙwanƙwasa, a haɗa su daka, Hakanan za'a iya amfani da blender ta amfani da yanayin bugun jini don murkushe su sosai. Za mu yi amfani da dakakken tsaban coriander don shirya pakora da kadhi, da kuma taɓawa ta ƙarshe.

Za a fara da yoghurt ɗin da za a yi wa kadhi, da farko, sai a ɗauko kwano, a zuba yogurt, sai a zuba garin kajin, da turmeric, da tsaban coriander na ƙasa, da garin barkono ja, da ginger da kuma sai a kwaba tafarnuwa da gishiri sai a gauraya sosai sannan a zuba ruwa sai a gauraya sosai sannan a tabbatar ba a gama dunkulewa ba sai a ajiye a gefe domin shirya kadhi.

Don shirya kadhi, saita kadhai ko kwanon rufi akan matsakaiciyar zafi, ƙara Ghee, bar Ghee yayi zafi sosai, ƙara cumin, tsaba fenugreek, barkono baƙar fata, kashmiri red chilies, albasa, da hing , Mix sosai kuma a soya tsawon minti 2-3.

Yanzu ƙara dankalin kuma dafa har sai albasarta ta zama haske, wannan na iya ɗaukar kusan minti 2-3. Ƙarin dankali gaba ɗaya zaɓi ne.

Da zarar albasar ta yi laushi, sai a zuba hadin yoghurt a cikin kaddai, a tabbatar a gauraya shi sau daya kafin a zuba, sai a rage wuta zuwa matsakaici, sai a bar shi ya yi kamar minti 1 zuwa 2.

Da zarar kadhi ya tafasa sai a rage wuta a rufe sannan a dafa tsawon minti 30-35. Tabbatar yin motsawa a lokaci-lokaci.

Bayan kadhi ya dafa minti 30-35, za ku ga cewa an dafa kadhi kuma tare da dankali, za ku iya duba gishiri a wannan mataki kuma ku daidaita don dandana, da kuma daidaita daidaito. na kadhi ta hanyar zuba ruwan zafi.

Kamar yadda kadhi ya yi kamar an dafa shi sosai, ƙara yankakken ganyen coriander. Ku bauta wa kadhi mai zafi, ƙara pakora minti 10 kafin yin hidima; a wannan yanayin, pakoras za su kasance masu taushi sosai, ajiye su a cikin kadhi na dogon lokaci zai sa su zama masu laushi.

Yanzu sai ki dauko kwano ki zuba duk kayan da za ki shirya pakora, sai ki gauraya sosai, ki matsa kullu, danshin albasa zai taimaka wajen daure kullu.

Sai a zuba ruwa kadan sai a gauraya sosai, a tabbatar a zuba ruwa kadan kadan domin hadin ya kamata a gyara shi da kyau kada ya zama hatsi ko kauri.

Azuba mai a cikin kaskon wuta sama da matsakaicin wuta, da zarar man ya yi zafi sosai, sai a shimfiɗa kullu a ko'ina a soya su na tsawon daƙiƙa 15-20 ko kuma sai ya yi laushi da zinariya, a tabbata kar a soya su. har tsawon lokacin da za su iya zama duhu kuma su ba da ɗanɗano mai ɗaci.

Da zarar launin ya zama launin ruwan zinari kaɗan sai a cire su a bar su su huta na tsawon minti 5-6, a wannan lokacin, sai a ƙara zafi zuwa sama sannan a sake juye man sosai.

Da zarar man ya yi zafi sosai, sai a zuba kusan rabin soyayyen pakora a soya su da sauri na tsawon daƙiƙa 15 zuwa 20 ko har sai sun yi laushi da zinariya, a tabbata ba za a soya su na tsawon lokaci ba. ku sanya su duhu kuma ku ba da ɗanɗano mai ɗaci.