- Brown shinkafa - gilashin 1
- Tafarnuwa - 6 Hutu
- Bow - 2 guda
- Sweet barkono - 1 yanki
- Masara gwangwani - 200 Grams
- Green wake (sabo ne kawai) - 100 Grams
- Carrot - 2 guda
- Man kayan lambu - 3 abubuwa. spoons
- Spices - - Don dandana (black barkono, gishiri, zira, curry)
Da sinadaran da muke bukata. Rice ta wanke sosai, sannan kuma a cikin ruwan sanyi don minti 15-20. A cikin saucepan mun warke kayan lambu. A cikin mai mai tsanani, mun jefa kayan yaji, fry su don 10-15 seconds, bayan haka muka ƙara albasaccen albasa a cikin saucepan, albasa da albasa da grated karas a kan babban grater. Bayan kimanin minti 5, ƙara barkono mai diced zuwa gurasar frying, da wasu kayan yaji. Cire har kullum, kayan lambu da dama don kimanin minti 10. Sa'an nan kuma ƙara gwangwan gishiri, masara (yana yiwuwa tare da ruwa), da yawa cloves da tafarnuwa (dukan), kuma toya don 'yan mintoci kaɗan. Yanzu kara wa kayan lambu wanke shinkafa (ba tare da ruwa) ba. Dama da sauƙaƙe a matsakaicin zafi na kimanin minti 5. Kusa, zuba dukan abinda ke ciki na stewpan tare da ruwan zafi - kana buƙatar kimanin 500 ml. Ku kawo wa tafasa, sa'annan ku rage zafi kuma ku dafa don kimanin minti 40 tare da mai tafasa. Idan ana so, a wannan mataki, zaka iya ƙara ƙara kayan yaji. Mun cire sauran ruwa a cikin saucepan (idan a hagu), sai ku yi hidima. Ba na bayar da shawarar dafa irin wannan tasa don amfanin nan gaba - shin shinkafa nan take ba, don haka ya fi kyau a ci shi nan da nan. Bon sha'awa!
Ayyuka: 3-4