35 to 50 rs chicken
100 rs mutton haleem
weight: 350ml
--------
haleem investment
--------
how to keep haleem hot for some time use thermocol box
--------
buy it whole sale rate, sell at retail rate
--------
haleem
mutton: 60kg
started from yester day: 3.30am
procedure:
add water, then muton
ingredient
chicken/mutton
kandi pappu:750 g
minapa pappu: 2kg
pesara pappu: 750g
wheet
basmati rice
toka miriyalu
shajira
jeelakarra
pedda yalakalu
dalchina chakka
pan ki jad
gone
kash kali
salt
green chilli
dalda
ginger garlic paste
roasted cut onions
lemon
kotti meera
pudeeena
dried rose petals
ghee
add water
add mutton 60 kg
accha pakne de till morning from 3.30 to afternoon
add minipa pappu, pesara ppau, kandi pappu
reason: taste, gravy
stir
add basmati rice: 250 grams
add gone 150 grams
chiknapan
strength
add kach kali : 1 katta, with rope
add pani ki jadd 50 grams
add dal chi ni jakka : 200 grams
add toka miriyalu: 200 grams
add shajira : 150 grams
add jira: 100 grams
add big ilaychi
45 minutes pakne de
stir it
prepare seperately godum ravva in water in seperate contain
goduam ravva: 15 kg
before 1/2 hour
add green mirchi paste 4kg
add ginger garlic paste : 2kg
add mixed water godum ravva
stir continuosly
need atleast 3 people
stir continuosly
to avoid settling of ingredients
how to we know its cooked
water evaporate
add salt 1kg little extra
after 20 minutes
add dalda: 5 packet
add ghee: 3kg
add milk : 1/2 liter
add gulam ke kali dried
smell purpose
cover with lid
wait for 1 hour
1 hr dum karna
its completed
lets try now
server now
use hatch chamcha
pull into plates
slide the haleem into plastic customer bowl
add fried onion
add kottimeera leaves on top of it
add 1/2 lemon juice
give spoon
Shaik Nawab hussain
Total items: 23 items , 24 items with water, 25 items considering missing item
https://www.youtube.com/watch?v=DoA0o7-2Mww
100 rs mutton haleem
weight: 350ml
--------
haleem investment
--------
how to keep haleem hot for some time use thermocol box
--------
buy it whole sale rate, sell at retail rate
--------
haleem
mutton: 60kg
started from yester day: 3.30am
procedure:
add water, then muton
ingredient
chicken/mutton
kandi pappu:750 g
minapa pappu: 2kg
pesara pappu: 750g
wheet
basmati rice
toka miriyalu
shajira
jeelakarra
pedda yalakalu
dalchina chakka
pan ki jad
gone
kash kali
salt
green chilli
dalda
ginger garlic paste
roasted cut onions
lemon
kotti meera
pudeeena
dried rose petals
ghee
add water
add mutton 60 kg
accha pakne de till morning from 3.30 to afternoon
add minipa pappu, pesara ppau, kandi pappu
reason: taste, gravy
stir
add basmati rice: 250 grams
add gone 150 grams
chiknapan
strength
add kach kali : 1 katta, with rope
add pani ki jadd 50 grams
add dal chi ni jakka : 200 grams
add toka miriyalu: 200 grams
add shajira : 150 grams
add jira: 100 grams
add big ilaychi
45 minutes pakne de
stir it
prepare seperately godum ravva in water in seperate contain
goduam ravva: 15 kg
before 1/2 hour
add green mirchi paste 4kg
add ginger garlic paste : 2kg
add mixed water godum ravva
stir continuosly
need atleast 3 people
stir continuosly
to avoid settling of ingredients
how to we know its cooked
water evaporate
add salt 1kg little extra
after 20 minutes
add dalda: 5 packet
add ghee: 3kg
add milk : 1/2 liter
add gulam ke kali dried
smell purpose
cover with lid
wait for 1 hour
1 hr dum karna
its completed
lets try now
server now
use hatch chamcha
pull into plates
slide the haleem into plastic customer bowl
add fried onion
add kottimeera leaves on top of it
add 1/2 lemon juice
give spoon
Shaik Nawab hussain
Total items: 23 items , 24 items with water, 25 items considering missing item
https://www.youtube.com/watch?v=DoA0o7-2Mww
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