Muhammad Ahmad jeelani
Machli ka KhattaGezabi bhi, Dawabi bhi — Ek Khandani Shifabakhsh RecipeYeh ek nihayat hi khusoosi aur mufeed khandani recipe hai jo na sirf zaiqe mein bemisaal hai balki ismemaujood har ek ajza (ingredient) hikmat aur sehat ke usoolon ke mutabiq shifabakhsh khusoosiyat rakhtahai. Isko digital e-book ke taur par khareedne walon ke liye mukammal rahnumai neeche darj hai. Page 1Ingredients (Ajza-e-Tarkibi)Ingredient (Ajza) Quantity (Miqdar) Special NoteTil (Sesame Seeds) 125g Bhoon kar paste banane ke liyeChawal ke Dane 10gThickening aur behtareen texture keliyeMethi ke Dane 10g Shifabakhsh aur khushbudarZeera Safed 20g Bhoonane aur tadke ke liyeDhaniya (Sabut) 20g Bhoon kar paste banane ke liyePyaaz 2 Adad (Medium) Bareek kaat kar paste ke liyeLal Mirch Powder 1 Chammach Zaiqe ke mutabiqHaldi Powder ½ Chammach Rangat aur faide ke liyeCooking Oil 3 Chammach Steel ke bartan mein istemal ke liyeImli ka Ras Hasbe-zaiqa Khas khatas ke liyeMoti Hari Mirchi 3-4 Adad Tali hui (Garnish ke liye)Machli 500g - 750gSendha Namak lagi hui (PremiumQuality) Tayyari ka Mukammal aur Sahi TariqaMasala Paste ki Tayyari: Sabse pehle Til, Chawal ke dane, Methi ke dane, Zeera (aadha miqdar), aur SabutDhaniya ko ek taway par halki aanch par dry roast (bhoon) lein jab tak ke ek sondi sondi khushbu na aane lage.Iske baad in bhoone hue masalon ko pyaaz ke sath milakar sil-batte ya grinder mein thoda sa pani daal kar ekbilkul smooth aur fine paste taiyar kar lein.Tadka aur Masala Bhunai: Ek saaf steel ke bartan mein 3 chammach oil daal kar achi tarah garam karein. Telgaram hone par bacha hua sabut zeera dal kar tadkayein. Iske baad taiyar kiya hua shifabakhsh masala paste, lalmirch powder, aur haldi powder shamil karein. Masale ko halki se darmiyani aanch par tab tak achi tarahbhunein jab tak ke masale se tel alag (surface par) na ho jaye.1. 2. Page 2Khatas aur Khushbu ka Shamil Hona: Jab masala achi tarah bhun jaye, toh isme imli ka ras (apne zaiqe kemutabiq) aur pehle se tali hui moti hari mirchein shamil karein. Isko thoda pakanay dein taake khatas aur mirchka zaiqa masale ke sath achi tarah jazb ho jaye.Machli ki Shamil-at aur Dum: Aakhir mein, pehle se sendha namak lagi hui machli ke tukre shamil karein.Halkay hathon se chamcha chalayein taake machli ke tukre tootay nahi. Bartan ko dhak kar sirf 5 minute ke liyebilkul halki aanch (low flame) par dum par pakayein. Aapka premium, shifabakhsh aur lajawab Machli kaKhatta tayyar hai! Gezabi aur Dawabi Khusoosiyat (Health & Nutritional Value)Yeh recipe sirf ek pakwan nahi balki ek shifa hai. Isme ordinary namak ki jagah Sendha Namak ka istemal kiyagaya hai jo blood pressure aur hazme ke liye behtareen hai. Til aur Methi ke dane jism ko taqat dete hain aurjodon ke dard ke liye mufeed hain. Steel ke bartan mein pakane se khane ki asli geza-iyat barkarar rehti hai. Yehkhana jism ko quwwat bhi deta hai aur bimarion se mahfooz bhi rakhta hai. © Premium Khandani Digital Recipe Collection. All Rights Reserved.3. 4. Page 3
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