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Easy to make....smells good, tastes yummy
Published On: 15 Oct 2006
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English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
kannada: Japatri / Jayithree
hindi: Javitri / Javathai
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
Put the mutton, 1 tsp of salt and garlic into the water and boil for 20 mins.
Remove the mutton and reserve the stock after removing the scum.
Whisk the dahi and keep aside.
Make a paste of the chilly powder in a little water and keep aside.
Fry the onions in the ghee till lightly brown.
Add the cardamons(black+green), bay leaves, mace and cloves and fry for a min.
Add the powdered spices and saute for 2 mins.
Add the meat and saute for 5 mins.
Add the dahi, stir and saute for a few mins on low flame.
Add the salt with 4 cups of stock and cook, till meat is tender.
:- Serve with basmati rice or chappathis.
EASY AND YUMMY!!
EXCELLENT TASTE, REAL KASHMIRI FOOD
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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