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Nepali Bhadgaule Topi
45.00Pln
Ingredients: Salt, Red Chilli, Paprika, Brown Cardamom, Green Cardamom, Garlic, Coriander, fenugreek leaf, Cinnamon, Clove, Black Pepper,cumin, Bay leaf , Onion, Carom,Dried Papaya Powder, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Citric acid, Sodium Phospate, Silicon Dioxide (Anticaking Agent).
*No Preservative, No Artificial Food Colour.
weight: 50g
| Nutritional Information | ||
| Serving per Package :6 | ||
| Serving per Size: 8g | ||
| Qty per servinng | Qty per 100g | |
| Energy | 126kJ (30kcal) | 1570kJ (375kcal) |
| Protein | 1g | 12.5g |
| Fat, total | 1g | 12.5g |
| -Saturated | 0g | 0g |
| Carbohyderate | 4g | 50g |
| -Sugars | 0g | 0g |
| Fibre | 1g | 12.5g |
| Sodium | 910 mg | 11375 mg |
Preparation Method:
| Beef/Chicken/Mutton | 1½ kg small cubes |
| Tomatoes Medium | 6, ripe & unripe cubed/500g |
| Green Chilles | 6 medium, whole |
| Garlic crushed | 1½ tablespoon/25g |
| Ginger finely chopped | 5 tablespoons/3” piece/40g |
| Ghee/Oil/Butter | 2 cups/350g |
| Shan Karahi/Fry Gosth Curry Mix | 1 Packet (use less for mild hot) |
Cooking Instructions:
1. Place the meat in a small pot and add 2-3 cups of water, garlic, ginger and Shan Karahi/Fry Gosht Curry Mix.
2. Cover and boil on low heat until the meat is tender. (When the meat is tender about a cup of liquid stock should remain in the pot). In another pot heat ghee/oil and add tomatoes. For until half the juice of tomatoes has dried up (about 15 minutes.) Add the cooked meat, stock and green chillies to the fried tomatoes.
3. Cover and cook on high heat for 5 minutes, then for 10 minutes on low heat.
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Contact Seller:
739623782
Order items anything . if any problem about order please call this number 0048729589539
