Tarsha ingredients • 3 cups of black currant without seeds • 3 medium garlic cloves • One teaspoon Cinnamon • One teaspoon Cardamom • 3 Big teaspoon butter or ghee • A quarter cup of tamarind without salt Cooking method • Add unsalted tamarind • Add a quarter cup of hot water • Leave it until the tamarind is blessed • We add 3 cups of raisins without seeds and washed well • Add 2 liters of hot water • Leave to boil • Make sure it is soft • Separate a small amount of raisins cooked before mixing • Chop the remaining cooked raisins into a fine chop • Add 3 tablespoons of ghee • Add garlic • A little sweat • Add the chopped raisin mixture • Mix cinnamon with a little water and then soft • We add tamarind • Mix the ingredients • Add the chopped cooked raisins • Leave on low heat until the mixture is heavy • Add 3 tablespoons of honey • Add 3 tablespoons of ghee or Skimmed Ghee • Leave until mixture is heavy • The Tarsha is ready
Urseya ingredients: • 3 Chicken per 1,100 grams • 7 cups of long grain rice • Salt • Black pepper • Cardamom • Mage cubes
Cooking method: • Add 4 liters of water and leave to boil • Add the chicken • Add two tablespoons of salt • Add a tablespoon of cardamom • Add a medium spoon of black pepper • Add 4 Maggi cubes • Leave to boil until chicken is tender • Separate the chicken from the soup • Chicken is shredded and separated from the bone • We get the soup • Add the stew pot • Add 2 liters of water • Leave the boil well • Add the rice • Salt can be increased if desired • We add half a liter of water or according to the type of rice • Leave to boil until the rice is ripe, but not much soft, with a small amount of water • Add the chicken • Then close it well and leave about an hour or more over a very low heat • Add a tablespoon of cardamom • Mix rice with chicken • We can use a mixer or a wooden scoop to mix until the wedding takes hold • Urseya is ready
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