- kaji - 2 guda
- kwararan fitila - guda biyu
- wani karamin kwari na barkono barkono - barkatai 0.25
- man kayan lambu - 3 st. spoons
- masara gwangwani - 250 Grams
- madara - 0.5 lita
- wani karamin gungu na dill - 1 yanki
- gishiri - 1 yanki (dandana)
Wanke gilashin kaji, zuba karamin ruwa don haka kawai ya rufe shi. Sanya kwanon rufi a wuta, kawo zuwa tafasa. Cire kumfa tare da kara. gishiri ƙara 1 mai tsaka kuma a yanka a rabin albasa, rage wuta zuwa matsakaici kuma dafa tsawon minti 30. Gisar da broth, yanke da fillets cikin cubes. Sauran kwan fitila da barkono mai zafi (cire tsaba daga gare ta) a yanka. Preheat 2 tbsp a cikin wani frying kwanon rufi; l. Man kayan lambu, soyayyen albasa da barkono. 2 mintuna, to, ku ƙara masara tare da ruwan 'ya'yan itace kuma ku dafa ƙananan zafi tsawon minti 7. 2/3 cakuda sanya a cikin wani blender. Ƙara kadan broth Shred kome da kome a cikin wani mash. Yayyafa dankali mai dankali a cikin kwanon rufi, zuba madara da kuma kawo wa tafasa. Ƙara sauran rassan, kayan lambu da kaji. Season tare da gishiri da 1 st. l. man, Mix. Kafa wanka, busassun da yankakken yankakken. Sanya miyan a teburin, yafa masa dill.
Ayyuka: 3-4