- Alabapa tuntun - 450 Giramu
- Ghee - 1 St. kan spoonful
- Coriander - 2 Teaspoons
- Turmeric - 1/2 Teaspoon
- Pupa ilẹ ilẹ pupa - 1/4 Teaspoon
- Garam Masala - 1/2 Teaspoons
- Asafoetida - 2 Pin
- Omi - 3 awọn ohun kan. awọn spoons
- Epara ipara - 100 Mililiters
- Adyghe warankasi - 225 Giramu
- Iyọ - 1 teaspoon
- Suga - 1/2 Teaspoon
Mura awọn eroja pataki. Warankasi a yoo ge lẹwa, nla to cubes. Fina wẹ daradara. Mu iye ti o tọ fun turari. Mu ati ki o si dahùn o eso finely ge. Ni pan, fi bota ti o ṣofọ, gbona o daradara ki o fi gbogbo awọn turari ni akoko kanna. Kànga daradara, igbiyanju (ohun akọkọ kii ṣe lati sun wọn) ki o si fi ọbẹ ti a fi ge. Lẹhinna tú tablespoons mẹta ti omi, bo pẹlu ideri ki o si simmer lori kekere ooru fun iṣẹju 10. Lẹhin iṣẹju mẹwa, akara naa yẹ ki o muwẹ ki o padanu apẹrẹ rẹ. Lẹhinna, pẹlu iṣeduro afẹfẹ, tan owo sinu puree. Nigbana ni ninu puree lati fi ipara tutu ati dede warankasi. Lẹhinna fi iyọ ati suga si pan. Muu daradara ati sise lori kekere ooru fun iṣẹju 5. Awọn satelaiti ti šetan. O dara!
Awọn iṣẹ: 3-4