Make and freeze for ramzan. These Crispy Bihari Cones will without a doubt interest everyone at your iftar table.
Recipe in English:
Fixings:
Meat qeema (Mince) 250 gms
Pyaz (Onion) hacked 1 medium
Adrak (Ginger) crushed 1 and ½ tbs
Kacha papita (Raw papaya) stick 1 and ½ tbs
Sarson ka tel (Mustard oil) ¼ cup
Lal mirch (Red stew) crushed 1 tbs
Zeera (Cumin seeds) cooked and crushed 1 and ½ tbs
Kali mirch (Black pepper) crushed 1 tsp
Namak (Salt) ½ tsp or to taste
Sarson ka tel (Mustard oil) 1 and ½ tbs
How to make Crispy Bihari Cones Easy Steps
Dahi (Yogurt) 2 tbs
Hari mirch (Green stew) finely hacked 1 tbs
Podina (Mint leaves) finely hacked 1 and ½ tbs
Shimla mirch (Capsicum) hacked 1 cup
Koyla (Charcoal) for smoke
Maida (All-reason flour) 3 tbs or as required
Pani (Water) 2-3 tbs
Samosa sheets 14-15
Anday (Eggs) beaten 2
Bread pieces 1 cup or as required
Cooking oil for fricasseeing
Course:
In bowl,add meat mince,onion,ginger,raw papaya paste,mustard oil,red bean stew crushed,cumin seeds, salt,black pepper crushed,mix well and marinate for 30 minutes.
In wok,add mustard oil and marinated meat and mix well until changes concealing.
Incorporate yogurt and mix well,cover and cook on low fire for 20 minutes.
Incorporate green chili,mint leaves and capsicum,mix well and cook for 8-10 minutes.Give a charcoal smoke for 2 minutes.
All in all explanation flour,add water and mix well to make a smooth paste and put in a sheltered spot.
Take samosa sheet and make pocket,add mince filling in within and wrinkle into the condition of cone and apply flour mix on the edges and join the edges and seal the edges suitably then dunk into beaten eggs and coat in breadcrumbs again dive into beaten eggs and coat in breadcrumbs (makes 14-15).
Can be kept in cooler for up to 2-3 weeks.
In wok,heat cooking oil and fry cones until splendid natural shaded
Equation in Urdu:
Ajza:
Cheeseburger qeema (Mince) 250 gms
Pyaz (Onion) cut 1 medium
Adrak (Ginger) crushed 1 and ½ tbs
Kacha papita (Raw papaya) stick 1 and ½ tbs
Sarson ka tel (Mustard oil) ¼ cup
Lal mirch (Red bean stew) crushed 1 tbs
Zeera (Cumin seeds) stewed and crushed 1 and ½ tbs
Kali mirch (Black pepper) crushed 1 tsp
Namak (Salt) ½ tsp or to taste
Sarson ka tel (Mustard oil) 1 and ½ tbs
Dahi (Yogurt) 2 tbs
Hari mirch (Green bean stew) finely hacked 1 tbs
Podina (Mint leaves) finely cut 1 and ½ tbs
Shimla mirch (Capsicum) cut 1 cup
Koyla (Charcoal) for smoke
Maida (All-reason flour) 3 tbs or as required
Pani (Water) 2-3 tbs
Samosa sheets 14-15
Anday (Eggs) beaten 2
Bread pieces 1 cup or as required
Cooking oil for searing
Headings:
Bowl mein burger qeema,pyaz,adrak,kacha papita paste,sarson ka tel,lal mirch crushed,zeera,namak aur kali mirch crushed dal ker hurt tarhan mix karein aur 30 minutes kliya marinate ker lein.
Karhai mein sarson ka tel aur marinated burger dal dein aur rang tabdeel hunay tak hurt tarhan mix ker lein.
Dahi dal ker pulsate tarhan mix karein aur dhak ker halki ancch per 20 minutes kliya paka lein.
Hari mirch,podina aur shimla mirch dal ker pulsate tarhan mix karein aur 8-10 minutes kliya paka lein. 2 minutes kliya koyla ka dhuwan dein.
Maida mein pani dal dein aur pulsate tarhan mix ker ka smooth paste tayyar ker lein and side per rakh dein.
Samosa sheet la ker pocket bana lein aur qeema filling ko center mein bhar dein aur cone ki shape bana lein aur corners ko maida ka stick sa seal ker lein phir pheetay hoye anday mein plunge karein aur breadcrumbs mein coat ker lein dubara anday mein plunge ker ka breadcrumbs mein coat ker lein (makes 1-15).
2-3 weeks tak cooler mein store ker saktay han.
Karhai mein cooking oil garam karein aur cones ko splendid natural hued hunay tak fry ker lein.