After fasting throughout the day, you may wish to eat delicious food. If we eat chap, onion, puri or singh iftar But iftar can eat egg chops.

Let's not know how to make the egg chops.

Materials

4/5 eggs, ginger paste, onion paste, groundnut or rice powder, salt, ghee or oil.

Method

First break the eggs in the container. Then again and again with all the ingredients. Now heat the oil or ghee in a pan, soak it with a little bit of egg whistles. Then serve with any sauce.

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Halifame of 4th position iftar?

Halim popular food in our country. Especially in Ramadan, Halim Iftar is one of the materials. Origin from the Middle East, Halim is still quite popular in India, Pakistan, Iran and Turkey, including Bangladesh. Tasty and nutritious Halifite can eat effortlessly iftar. For the Iftar, know the recipe for the 4th Halim recipe -

1. Hyderabad Halim

Materials :

1 cup of boots,

Khasir meat 750 g,

Onion half cup,

Onion Beaver 2/3 tablespoons,

Ginger gourd one and a half teaspoons,

2 teaspoons of garlic,

2 teaspoons of dried pepper powder,

1 tablespoon of hot spicy powder,

Yellow powder 1 teaspoon,

2 teaspoons of cumin powder,

Coriander powder 1 teaspoon,

Tomato Kochi 2/3 tablespoons,

Lemon juice 3 tablespoons,

Coriander leaves 2 table spoons,

Like the amount of water,

Salt as needed

Like the amount of oil.

Methodology:

First wash the bushes and put them in the water for a while. Then wait for the gourd cooker with ginger, garlic, turmeric powder, salt, water, pulses and meat and give it 4/5 whistles.

Heat a pan in hot pan with onion, ketchup, tomatoes, turmeric powder, hot spices, dried chilli powder and coriander powder. Fry the gram and give it a little sugar in the whistled pulse and give it to the pan. After a while to see if the taste is okay. Cook the lemon juice and cumin powder and cook for 2-3 minutes.

After a few minutes serving onion dish, onion leaves and mint leaves spread through the spread of Hyderabad, Halidrabadi Halim.

1. Khasir Halim

Materials :

Khasir meat 1 kg,

Mud dal half cup,

Lentil pulse half cup,

Boots of half a cup,

Khesari Dal half cup,

Mashkalai Dal half cup,

Ginger and garlic spoon of 2 tablespoons,

Cinnamon and cardamom 8/9,

Bay papata 2/3,

Rice rice half cup,

Wheat powder half cup,

Pepper powder 1 teaspoon,

Yellow powder 1 teaspoon,

Ginger gourd 2 tablespoons,

2 tablespoons of coriander leaves and chopped cornmeal,

Like lemon juice.

Methodology:

Cook well with first meat, ginger, garlic, cinnamon, cardamom, turmeric, pepper and other spices. Cook all the barks together and cook for a while with cooked meat. Now cook rice and rice powder for a while. Ginger gourd, lemon juice, onions, on top of the meal.

1. Shahi Halim

Materials :

1 kg of meat,

Powder half cup,

Musuri Dal half cup,

Mud dal half cup,

Mascakalai pulse half cup,

Ginger paste, 2 tablespoons,

Garlic paste 1 tablespoon,

One tablespoon of coriander

Gira Bata 1 tea chocolate,

Half cup of peas,

Onions 2 cups of skins,

Polao rice and half cup,

Bay leaf 3/3,

Yellow half teaspoon,

Cardamom / cinnamon 4/5,

1 cup of oil,

Dry pepper fry 7/8,

Like salt amount.

Methodology:

Make a small piece of meat to cook. All varieties of pulses should be washed in the night. In the pressure cooker, boil 5/6 cups of water, boil it with all spices, salt, bay leaves. If necessary, you should give quantity of water. Once boiled, mix it with cooked meat.

Mix half a cup of ghee to one-third of the dough. 1 part should be kept for the top. After that, one half teaspoon of hot spices will be sprayed. Shahi Halim was made fun. Now serve ginger curry, coriander leaves, lemon, green chili, onion beaver and bit salt.

1. Chicken Halim

Ingredients:

Chicken meat 1 kg without bones,

Fry onion 2 cups,

Garlic paste 1 tablespoon,

Ginger paste, 2 tablespoons,

1 spoon of hot spices,

3 teaspoon chilli powder,

3 teaspoons coriander powder,

Like salt amount,

1 cup of broken wheat,

Barley 1 cup,

Half cup lentil pulses,

Half cup gram flour,

Half cup mung beans,

Half cup masakalai pulses,

Half cup rice,

Lemon juice 2 tablespoons,

1 cup of oil.

(All pulses should be kept wet in the previous day)

Methodology:

Cover a cup of fried onions, meat, ginger-garlic paste, hot spices, chilli powder, coriander powder and salt in oil. Stir well. Cook it with 5 cups of water.

Boil the pulse, boil the barley and wheat separately, keep the rice semi-broken. Pour the boiled dal, barley and wheat together with blender and paste it together. Once the meat is boiled, mix it with a paste, semi-broken rice and lemon juice. Take a salt test once more, feel less salt. Cook till Halim becomes dense.

During the serving, serve on boiled onions, cucumbers, chillies, lemon pieces and coriander leaves on top of the lemon.