How to cook Wrestling
Ingredients: Rice or straw or any large fish head, tail and thorn (cut, pick, wash, water, water) 500 gram, 10 cups of water, one cup of groundnut pulse and a half cup. For cutting the head: four table spoons of oil, three teaspoons , Cinnamon four, cardamom four, cloves three, a tablespoon of ginger-garlic paste, three tablespoons of onion paste, one teaspoon of coriander powder,
one teaspoon of yellow powder, one teaspoon of chilli powder, cumin butter One teaspoon, whole ghee, half a teaspoon, onion cookie, a quarter cup, two tablespoons of garlic, according to the taste. For the dal bajra: oil fortress cup, onion half cup, garlic curry and one tablespoon, Table spoon, four chapatti chili, four starred chilli (red)
Procedure: Pour mashed rice powder into eight cups of water. Mix well with the stove. Once the mixture is done, take two teaspoons of salt and half a teaspoon of turmeric powder and cover them with medium spoon. Heat the oil in a pan or grind in the oven to the next stove and fry it with the cumin and teaspoon boil.
Then after the brownish brown color of garlic becomes brown, add cinnamon, cardamom and cloves. If red becomes red, add half a cup of water and mix all the powders and spices of spices together. Knead with salt and a quarter cup water for a little longer.
First, cover the amount of fish with a small amount of water for a little while. If you have boiled, tie well with the tail and thorns. Then break the head of the fish with a dough and rub it with salt and khatha. When the pulse is boiled, pour it into a fish dish. Take half a teaspoon of turmeric, cover with half a teaspoon of ginger-garlic paste, and cover with two cups of water. If the dal becomes well then cover it with raw and seasoned pepper.
On the next stove, add onion and garlic in the frying pan, when it becomes golden color, cover it in a bowl. After 10-15 minutes, open the lid and fry the onion and garlic lemon juice and give it. Then sprinkle the coriander leaves and stop the oven after five minutes. The dough will be a little thicker. Serve for a while.
one teaspoon of yellow powder, one teaspoon of chilli powder, cumin butter One teaspoon, whole ghee, half a teaspoon, onion cookie, a quarter cup, two tablespoons of garlic, according to the taste. For the dal bajra: oil fortress cup, onion half cup, garlic curry and one tablespoon, Table spoon, four chapatti chili, four starred chilli (red)
Procedure: Pour mashed rice powder into eight cups of water. Mix well with the stove. Once the mixture is done, take two teaspoons of salt and half a teaspoon of turmeric powder and cover them with medium spoon. Heat the oil in a pan or grind in the oven to the next stove and fry it with the cumin and teaspoon boil.
Then after the brownish brown color of garlic becomes brown, add cinnamon, cardamom and cloves. If red becomes red, add half a cup of water and mix all the powders and spices of spices together. Knead with salt and a quarter cup water for a little longer.
First, cover the amount of fish with a small amount of water for a little while. If you have boiled, tie well with the tail and thorns. Then break the head of the fish with a dough and rub it with salt and khatha. When the pulse is boiled, pour it into a fish dish. Take half a teaspoon of turmeric, cover with half a teaspoon of ginger-garlic paste, and cover with two cups of water. If the dal becomes well then cover it with raw and seasoned pepper.
On the next stove, add onion and garlic in the frying pan, when it becomes golden color, cover it in a bowl. After 10-15 minutes, open the lid and fry the onion and garlic lemon juice and give it. Then sprinkle the coriander leaves and stop the oven after five minutes. The dough will be a little thicker. Serve for a while.
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