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Nahari





Ingredients:
1.     Paya- 12
2.     Tongue- 3 (or as desired)
3.     Oil- 100 gm
4.     Onion- 1
5.     Salt- 2 tsp
6.     Green chillies- 10 (paste)
7.     Garlic & ginger paste- 3tsp
8.     Red chilli powder- 1 tsp
9.     Turmeric powder- 1/2 tsp
10.  Shazira powder- 1 tsp
11.  Elaichi powder- 1 tsp
12.   Dhanya Zeera powder- 2 tsp
13.  Kabab chini- 2 tsp
14. Cinnamon- 4 pieces ( 3-4 inch each)
15.  Shazira- 1 tsp
16. Elaichi- 1 tsp
17.  star phool- 4
18.   Corriander- 2 bunches
19.   Mint- 1 bunch
20.   Phule chane ki daal powder- 50 gm
21.   Almond powder- 50 gm
22.   Nahari masala- 1 pack
Method:
  • Pour oil in a vessel add onion to it and fry untill onion turns golden brown and keep onion aside and to that oil add shazira, elaichi (not Powder),kababchini, star phool, cinnamon and fry for 2 mins. Then add paya, tongue, salt, red chilli powder, green chili paste, turmeric powder and garlic ginger paste. Fry this untill water of meat dries.
  • Then add dhanya- zeera powder, shazira powder, elaichi powder and water and cover lid untill meat becomes tender.
  • After that add water 2 ltrs, corriander, mint and the fried onion (mashed).
  • tie the nahari masala in a thin cotton cloth and put in the nahari.
  • Let this boil for 5 mins.
  • Now add phule chane ki daal powder and almond powder in some water in a bowl to make paste and add it to the nahari.
  • Then again let this boil for 5 mins. And leave it on sim for 1 hr.
  • Nahari is ready to eat.
  • Serve it with naan.



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