Submissive goulash ek scrumptious Hungarian dish hai, jo typically meat- grounded hota hai, lekin aap ise submissive interpretation mein bhi bana sakte hain. Yahan ek simple submissive goulash form di gayi hai
Samagri
2 soupspoons tel( oil painting)
1 bada pyaaz( large onion), barik kata hua
– 3 bade tamatar( large tomatoes), katkar
bada hari mirch( large green bell pepper), barik kata hua
bada lahsun ki kali( large garlic clove), kaddukas kiya hua
bade aloo( large potatoes), chhote chhote tukdon mein kata hua
bada gajar( large carrot), chakkar mein katkar
bada shimla mirch( large red bell pepper), barik kata hua
mug kale chane( black chickpeas), bhigo kar rakhe tinge( overnight soaked)
tablespoon lal mirch greasepaint( red chili greasepaint)
1 tablespoon dhaniya greasepaint( coriander greasepaint)
1 tablespoon jeera greasepaint( cumin greasepaint)
1 tablespoon garam masala
1 tablespoon kala namak( black swab)
Namak swaad anusar
2 mugs paani( water)
Dhaniya patti( coriander leaves) garnishing ke liye
Vidhi
Ek kadhai mein tel garam karein aur usme pyaaz ko translucent hone tak bhunein.
Ab lahsun, tamatar, hari mirch, aloo, gajar, shimla mirch, aur bhigoye tinge kale chane ko dal kar milayein.
Sabhi sabziyon ko medium honey par 5- 7 twinkles ke liye bhunein.
Ab isme lal mirch greasepaint, dhaniya greasepaint, jeera greasepaint, garam masala, kala namak, aur namak dal kar blend karein.
Iske baad paani dalen, dhak kar chhod dein aur sabziyan pakne tak pakayein( yakriban 20- 25 twinkles).
poke sabziyan girl jaayein aur goulash thick ho jaaye, tab gas band karein.
Garam goulash ko dhaniya patti se sajayein aur garama garam serve karein.
Aap is submissive goulash ko roti, naan, ya phir rice ke saath serve kar sakte hain. Iska swaad aapko zaroor pasand aayega!
Submissive Goulash banate waqt kuch common miscalculations( galtiyan) hain jo aapko avoid karni chahiye
Sabziyon Ka Barabar Kaatna Sabziyon ko barabar kaatna important hai, taki wo sahi tarah se pak sake. Livery size ke tukde se sabziyan acche se chef hoti hain.
Bhigo Kar Rakhe Hue Kale Chane Bhigo kar rakhe tinge kale chane ka pani acchi tarah se nikal dein. Agar redundant water rehta hai toh goulash bahut liquidy ho sakta hai.
Spices Ka Balanced Use Spices ka balanced use karein. Overpowering spices se dish ka swaad kharab ho sakta hai.
Cooking Time Ka Dhyan Rakhein Sabziyon ko sahi samay tak chef karna important hai. Overcooking ya undercooking se texture aur swaad mein farq pad sakta hai.
Paani Ka Sahi rate Paani ka sahi rate maintain karein. Agar paani jyada hai toh goulash bahut thin ho sakta hai. Dhyan rahe ki sabziyan paani chhodti hain, isliye originally thoda sa paani dalen aur zarurat ke hisab se acclimate karein.
Dhuan( Bank) Se Bachayein Jab aap spices daal rahe hain, dhuan na hone tak dhakkan rakhein. Dhuan se aapka goulash ek hoarse flavour acquire kar sakta hai, lekin redundant bank undesirable ho sakta hai.
Taste Test Karein Cooking ke beech mein taste test karte rahiye, taki aap spices aur namak ka sahi quantum acclimate kar sakein.
Garnishing Dhaniya patti ya kisi aur fresh sauces ka use karke dish ko aur bhi scrumptious banayein.
In tips ko follow karke, aap ek succulent vertebrate goulash bana sakte hain.
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