Huamata Kafta heihei

Nga Kai:
- Ko nga poraka heihei 500g
- Hari mirch (Green chillies) 2
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Zeera (Cumin seeds) tunua & kuru ½ tsp
- Himalayan pink tote 1 tsp ranei ki te reka
- Kali mirch paura (Black pepper paura) ½ tsp< /li>
- Hara dhania (Korianara hou) 2 tbs
- Te hinu oriwa 1 tsp
- Wai kia hiahiatia
- -Lehsan (Garlic) cloves 2< /li>
- Hari mirch (Green chillies) 2
- Podina (Mint leaves) 15-18
- Extra virgin orlive oil 5-6 tbs
- Te wai rēmana 1 punetēpu
- Honi 1 tīpune
- Te tote māwhero Himalayan ½ tīpune ki te reka ranei
- Kali mirch (Pepa pango) kuru ½ tīpune < li>Til (Sesame seeds) tunua 1 punetēpu
- Olives pango ½ kapu
- Olives kakariki ½ kapu
- Kheera (Kukama) tapaono ½ kapu li>
- Mooli (Whero) tapaono ½ Kapu
- Pyaz (Rika) ma tapaono ½ Kapu
- He kutanga tōmato here kōwhai
- Tomato here whero ki te ringaringa hei whakakapi : tōmato kua whakakorea me te tapatapahia
- Hara dhania (Korianara hou) tapatapahi
- Rētihi hukapapa ina hiahiatia
Nga Aronga:
Whakapaia te Kafta Mīhini Mīhini:
- I roto i te tapatapahi, tāpirihia te heihei, te tiihi kākāriki, te kākano karika whakapiri, te kākano kumine, te tote māwhero, te paura pepa pango, te korianara hou, te hinu oriwa me te tapatapahia rawatia. li>
- Tangohia he ranunga (7g) me te awhina o nga ringa kua pania me te hanga porotaka porotaka kia rite te rahi.
- I roto i te kohua tima, whakamahana wai, tuu i te tima me nga poro kafta, uhia me te tunu mamaoa. i runga i te mura o te ahi mo te 10-12 meneti.
- Tukua kia whakamatao (ka 78-80).
- Ka taea te pupuri i te kafta heihei iti ki roto i te ipu hau mo te 2 marama ki roto pouaka tio.