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𝙩𝙯𝙥𝙝𝙤𝙣𝙜🥀

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Wednesday 22 April 2026 23:24:12 GMT

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nthk.2th4_ :

ô nhạc tủ

2026-04-23 04:16:18

3

duy baller:)))🏀 :

bạc phận đúng ko

2026-05-15 14:37:57

0

Ⓛⓨⓡⓘ©ⓢ :

hay

2026-04-23 16:10:31

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tabb.208_ :

🥺🥺🥺

2026-04-23 01:55:09

1

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kofto ka salan • food i grew up with ep 9 ingredients for the kofte: • 500g ground meat • salt to taste • ½ tsp turmeric powder • 1½ tsp red chilli powder • 3–4 green chillies • ¼ cup cilantro • ¼ cup mint • ¼ cup besan (chickpea flour) • 1 tbsp ginger garlic paste for the masala: • ¾ cup desiccated coconut • 50g poppy seeds • ⅓ cup peanuts • 1 medium onion, sliced • 5 almonds (optional) • 5 cashews (optional) • 250g plain yogurt for the salan(curry): • ½–¾ cup oil • ½ tsp shah zeera • 3 cardamom pods • 2 cloves • 1 small cinnamon stick • 1½ tsp ginger garlic paste • salt to taste • ½ tsp turmeric powder • 1 tbsp red chilli powder (adjust to taste) • ½ small onion, sliced against the grain • handful of cilantro • handful of mint • ¾ tsp garam masala • water as needed method 1. Add all the kofte ingredients to a food processor and blend until the mixture is smooth and well combined. 2. Shape into small meatballs and fry for 2–3 minutes per side until lightly golden. Set aside. 3. Roast the coconut, poppy seeds, peanuts, sliced onion, almonds, and cashews until fragrant. Let cool slightly. 4. Blend the roasted ingredients with the yogurt until smooth. Set aside. 5. Heat oil in a pan and add the shah zeera, cardamom, cloves, and cinnamon. 6. Add the ginger garlic paste, salt, turmeric, and red chilli powder. Cook for 1–2 minutes. 7. Add the sliced onion and cook until softened and translucent. 8. Add the prepared masala and roast on low heat, stirring frequently. 9. Add water as needed, cover, and cook on low heat for about 20 minutes, stirring occasionally, until the oil separates. 10. Add the fried kofte, cilantro, mint, and garam masala. 11. Adjust the salt and consistency, simmer for a few more minutes, and serve hot. note: don’t rush the masala. roasting it slowly and letting the oil separate is what gives the salan its flavor.

kofto ka salan • food i grew up with ep 9 ingredients for the kofte: • 500g ground meat • salt to taste • ½ tsp turmeric powder • 1½ tsp red chilli powder • 3–4 green chillies • ¼ cup cilantro • ¼ cup mint • ¼ cup besan (chickpea flour) • 1 tbsp ginger garlic paste for the masala: • ¾ cup desiccated coconut • 50g poppy seeds • ⅓ cup peanuts • 1 medium onion, sliced • 5 almonds (optional) • 5 cashews (optional) • 250g plain yogurt for the salan(curry): • ½–¾ cup oil • ½ tsp shah zeera • 3 cardamom pods • 2 cloves • 1 small cinnamon stick • 1½ tsp ginger garlic paste • salt to taste • ½ tsp turmeric powder • 1 tbsp red chilli powder (adjust to taste) • ½ small onion, sliced against the grain • handful of cilantro • handful of mint • ¾ tsp garam masala • water as needed method 1. Add all the kofte ingredients to a food processor and blend until the mixture is smooth and well combined. 2. Shape into small meatballs and fry for 2–3 minutes per side until lightly golden. Set aside. 3. Roast the coconut, poppy seeds, peanuts, sliced onion, almonds, and cashews until fragrant. Let cool slightly. 4. Blend the roasted ingredients with the yogurt until smooth. Set aside. 5. Heat oil in a pan and add the shah zeera, cardamom, cloves, and cinnamon. 6. Add the ginger garlic paste, salt, turmeric, and red chilli powder. Cook for 1–2 minutes. 7. Add the sliced onion and cook until softened and translucent. 8. Add the prepared masala and roast on low heat, stirring frequently. 9. Add water as needed, cover, and cook on low heat for about 20 minutes, stirring occasionally, until the oil separates. 10. Add the fried kofte, cilantro, mint, and garam masala. 11. Adjust the salt and consistency, simmer for a few more minutes, and serve hot. note: don’t rush the masala. roasting it slowly and letting the oil separate is what gives the salan its flavor.

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