Authentic Chuizhal does not require onion. Cooking is done entirely in oil. And the amount of this oil is very high. About 300 ml per kg.
For 2 kg of meat approx
4 tablespoons of ginger
2 tablespoons of garlic
4-5 days soaked dried chili blend and put it in the meat.
2 tsp turmeric powder
1.5 tbsp chili powder (to taste)
2 tbsp coriander powder
1.5 tbsp cumin powder
amount likesalt
Cardamom 10/12 o'clock
2 large cinnamon sticks
5-6 cloves
2 bay leaves
About 550-600 ml of oil
Knead and cover in oven. Boil the meat in the water that comes out of the meat. When the water is absorbed, cook it in oil. Stir constantly so it doesn't stick to the bottom. Add chives and whole garlic. Add little hot water. Cover and cook on low flame for 3-4 minutes. Be careful not to stick down.
Here let's say what water is added in authentic cookingno Whole is cooked in oil. But we who cook small amount of meat at home have to add water. Because more water comes out of the meat during cooking.
When the garlic and garlic are cooked, add the previously prepared tala garam masala (3-4 cardamoms, 1 big black cardamom, 2 pieces of cinnamon, 3-4 cloves, 10-12 peppercorns, 2 teaspoons of cumin seeds). Sprinkle some onion and take it down. With hot riceEat hot.
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