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Awọn ilana Hyderabadi ni ifaya oriṣiriṣi ti ara wọn. Wọn ti wa ni okun pẹlu adun ti awọn masalas ti oorun oorun India, eyiti o ṣe awọn ilana Hyderabadi ni idunnu fun awọn aṣenọju. Achari murgh, ohunelo adie lati Hyderabad, jẹ apẹẹrẹ ti o dara julọ ti medley ti awọn masalas India.
Hyderabadi achari murgh jẹ ohunelo adie adun. Lilo awọn turari gẹgẹbi kumini, fenugreek, eweko ati awọn irugbin alubosa ṣafikun adun alailẹgbẹ patapata si satelaiti yii. O le ni ohun elo elero ati ti nhu fun awọn ẹgbẹ rẹ tabi ti o ba n reti diẹ ninu awọn alejo pataki.
Lakoko ti ọpọlọpọ eniyan gbagbọ pe adie achari tumọ si lilo pickle ninu adie, o jẹ otitọ kii ṣe bẹ. Ohunelo yii ni a pe ni adiye achari tabi achari murgh nitori pe awọn turari ti a lo ninu ohunelo jẹ kanna ti a maa n lo ninu awọn olulu India wa.
Nitorinaa, ma duro diẹ sii ki o ṣayẹwo ohunelo ohunelo Hyderabadi achari murgh. Eyi jẹ iwulo tọ si igbiyanju kan.
Awọn iṣẹ: 3
Akoko igbaradi: iṣẹju 20
Akoko sise: Awọn iṣẹju 40
Gbogbo ohun ti o nilo
- Adie- 500 gms (ge si awọn ege alabọde)
- Alubosa- 3 (ge wẹwẹ)
- Atalẹ- lẹẹ ata ilẹ- 2tbsp
- Awọn tomati- 2 (ge finely)
- Wara- 1/2 ago
- Oje lẹmọọn- 2tbsp
- Powmeric lulú- 1tsp
- Pupa chilli pupa- 1tsp
- Kalonji (awọn irugbin alubosa) - 1tsp
- Awọn irugbin Methi (fenugreek )- 1tsp
- Jeera (awọn irugbin kumini) - 1tsp
- Awọn irugbin Saunf (fennel )- 1/2 tsp
- Bunkun Bay- 2
- Awọn chillies pupa gbigbẹ- 3
- Iyọ- bi fun itọwo
- Epo / ghee- 2tbsp
Fun Achari Masala
- Kalonji (awọn irugbin alubosa) - 1tsp
- Awọn irugbin eweko- 1tsp
- Awọn irugbin Methi (fenugreek )- 1tsp
- Jeera (awọn irugbin kumini) - 1tsp
- Awọn irugbin Saunf (fennel )- 2tsp
- Bunkun Bay- 2
- Awọn chillies pupa gbigbẹ- 3
Ilana
Igbesẹ 1- Sisun ki o lọ gbogbo awọn eroja ti a mẹnuba labẹ achari masala sinu lulú daradara ninu alapọpo kan. Pa a mọ. W awọn ege adie ki o fi omi ṣan pẹlu lẹmọọn lemon ati iyọ fun bii iṣẹju 15-20.
Igbesẹ 2- Epo igbona / ghee ninu pọn ki o ṣafikun lẹẹ ata ilẹ. Din-din fun iṣẹju kan. Lẹhinna, ṣafikun awọn ege adie ki o saute fun bii iṣẹju 5-6.
Igbesẹ 3 Bayi, ṣafikun awọn irugbin kalonji, awọn irugbin saunf, awọn irugbin jeera, awọn chillies pupa gbigbẹ, awọn irugbin methi ati bunkun bay si. Dapọ daradara ki o saute fun iṣẹju 3-4.
Igbesẹ 4- Lẹhinna, ṣafikun lulú turmeric, lulú ata pupa, iyọ ati alubosa ti a ge si. Cook titi awọn alubosa yoo di asọ.
Igbese 5- Bayi, fi awọn tomati ati achari masala lulú kun. Dapọ daradara ki o ṣe fun iṣẹju 3-4.
Igbesẹ 6- Lakotan, fi wara naa si ki o dapọ daradara. Bo ki o ṣe ounjẹ lori ina kekere fun iṣẹju 20-25.
Igbesẹ 7- Ni kete ti adie ba ti jinna patapata, pa ina naa ki o ṣe ẹṣa rẹ pẹlu awọn ewe coriander ti a ge.
Hyderabadi achari murgh ti ṣetan lati sin. Gbadun idunnu adie pataki yii pẹlu iresi tabi rotis.
Iye ounjẹ
Ohunelo adie Hyderabadi achari ti ibile yii ni awọn kalori to kere nigbati o ba jinna ninu epo. Sibẹsibẹ, ti o ba fẹ ṣe adun pẹlu ghee, lẹhinna ohunelo adie yii ni kalori kalori to ga julọ. Kii ṣe ohunelo ọlọrọ pupọ ati jinna ni akọkọ ni wara. Nitorinaa, awọn onjẹun le jade fun satelaiti onifẹṣẹ yii ki o ṣe e ni wara ti ọra kekere.
Awọn imọran
O le marinate adie pẹlu achari masala fun awọn wakati diẹ ṣaaju ki o to bẹrẹ ngbaradi ohunelo naa. Ṣe awọn iyọ ninu adie ṣaaju ki o to rinrin. Yoo ṣe itọwo adie paapaa dara julọ.
