please tell me how to make all of these things thank you + the choolai i’m referring to are the ones sold on wheel barrows in pakistan in cone shaped papers with hot chholai and salt
Qeema wale naan.
½ kg Qeema
1 tomato
2 medium sized onion
1 medium sized potato
1 egg
Chopped green chilies
some fresh chopped coriander
salt, red chili, zeera, dhaniya and sookhi maithi
Chop onion, potato and tomato, squeeze the liquid and mix it with qeema, mix rest of the ingredients.
For naan.
Wheat flour, Salt and sugar, oil, one egg, plain yogurt and baking powder (or whatever you guys call it)
Mix it all together make a nice smooth dough and leave it covered for at least half an hour.
Now make two naan one slightly thinner than the other. -spread the qeema on one and cover with the thin naan. Press the edges and 'puncture' the naan with a fork and bake it in the own.
Dunno if this is the correct way of making them, even if it's not my version tastes good :)
when ever i think about starting a diet log assay mazay mazay ke kahnoo ke naam kioN lana shuru hoo jatee haiN ? :-(
[QUOTE]
*Originally posted by sabah: *
Qeema wale naan.
½ kg Qeema
1 tomato
2 medium sized onion
1 medium sized potato
1 egg
Chopped green chilies
some fresh chopped coriander
salt, red chili, zeera, dhaniya and sookhi maithi
Chop onion, potato and tomato, squeeze the liquid and mix it with qeema, mix rest of the ingredients.
For naan.
Wheat flour, Salt and sugar, oil, one egg, plain yogurt and baking powder (or whatever you guys call it)
Mix it all together make a nice smooth dough and leave it covered for at least half an hour.
Now make two naan one slightly thinner than the other. -spread the qeema on one and cover with the thin naan. Press the edges and 'puncture' the naan with a fork and bake it in the own.
Dunno if this is the correct way of making them, even if it's not my version tastes good :)
[/QUOTE]
wat about cooking the qeema (mincemeat) how is that done!
Re: keemay wale naan? and peshawaree naan? and garam choolai
[QUOTE]
*Originally posted by #let uz chat#: *
the choolai i'm referring to are the ones sold on wheel barrows in pakistan in cone shaped papers with hot chholai and salt
[/QUOTE]
I think you are talking about CORN. Cuz I have never seen chholay in paper.
Hysh didn't see this post - You don't cook qeema, put a thin layer naan ke saath hi pak jae ga.
mamba those are the one's i'm referring to, but they aren't corn, corn is chaleei choolai i'm referring 2 are kaley chaneey but u have got the idea, if u know how to make em' let me know
