Many people want to wear carbohydrates on lunch. It can be seen that eating such food actually causes laziness in the body. As a result, many carbohydrates omitted in lunch. But, if you want to keep the brain running and the body's cormoding all day, you need carbohydrates in lunch. Carbohydrates are absolutely avoided with both head-scratched and self-emotion. As a result, moderate carbohydrated food may be ideal for lunch.
Summer salad
Ingredients: 2 cups of lettuce leaves, half a cup of sweet corn, 1 cup of green apple, half a cup of bedana, half a cup of caps (2 colors) half a cup of carrots (cut short cub) half a cup and spring inian half cup.
Salad Dressing: 2 tablespoons of apple cider vinegar, 1 teaspoon of water, 1 tablespoon of add oil, mustard paste (material) Half a teaspoon, honey 1 tablespoon, chilli powder, teaspoon of chilli powder.
Method: Cut apple and eggplant and keep it in sugar and lemon water mixture for a while. But it should not be black. Cut the vegetables and keep the ice in the cold water for a while. It will always come to a surprise. Now consider the cut fruit and vegetables to be served. Mix all the ingredients of the dressing materials together, make dressing and serve cold salad on the salad.
Crab Khasi
Ingredients: 1 kg of meat, 1 cup of chopped onion, 1 tablespoon of ginger paste, 2 teaspoons of garlic paste, 2 teaspoons of chilli powder, 1 teaspoon of turmeric powder, 1 teaspoon of turmeric powder, 1 teaspoon of salt in a teaspoon of turmeric powder, 1 teaspoon of turmeric powder, 1 teaspoon of turmeric powder, 1 teaspoon of salt in 1 teaspoon of turmeric powder, 1 teaspoon of turmeric powder, 1 teaspoon of salt.
Method: First take meat in a bowl. Apply meat with ginger and garlic paste, turmeric, red chilli powder, cumin paste, hot spice powder and sour curd for 1 hour. Give a boil of bay leaves and Shahi cumin seeds with a little oil in the pot. Blend the onion powder, almonds, raisins and a little fry.
Now put the meat in the pot, put it in the oven and put the oil and put the meat in the spices. Kasan slowly. Blend the meat with spices.
Now when the meat is half done, add tomato paste and onion barista. Cover with half a cup of hot water for another 30 minutes. Once the meat is soft, cover it for 5 minutes with raw pepper. Serve with Polao, nan or parator.
Beef Persian kebab
Ingredients: 500 grams of beef, 1 cup of onion, 1 cup of saffron 1 pinch, raw pepper kima 1 teaspoon, paparika half a teaspoon, lemon juice 1 tablespoon, 1 egg, 1 teaspoon of milk, 3 pieces of bread, 3 pieces of raisins and 2 teaspoons of salt in the suspended and 10 pieces of salt.
Pranali: First, soak 1 tablespoon of Kusum in hot water. Lightly squeeze the juice of onion. Now mix all the ingredients together well. Keep this mixture in an air tight box and refrigerate it all night. Now divide it into 8 parts and build it in the form of a kebab by pressing down with each part of the stick. Put it in the fridge again for 1 hour to prevent the hard work. Now grill these kabmen on grill pan or kebab oven. Serve with green salad or raitar.
Cow's royal result
Ingredients: 1 kg of beef, half a cup of onion, 2 tablespoons of onion, 2 tablespoons of ginger paste, 1 tablespoon of garlic paste, 2 teaspoons of red pepper powder, 1 teaspoon of turmeric powder, 1 teaspoon of turmeric powder, 1 teaspoon of salt in a teaspoon of turmeric powder, 1 teaspoon of salt in a teaspoon of salt in a teaspoon of salt and 5 cups of turmeric powder, 1 teaspoon of turmeric powder.
Method: Feed onion in meat pot, onion paste, ginger and garlic paste, turmeric and red chilli powder, cumin paste, hot masala, bay leaves, oil, salt and taste 1 hour. Now put the pot in the oven. No need to give water. Water will be released from the meat. Keep the meat slowly.
Now mix well with sweet daiya in a bowl with raisins bata, alubokhara, onion, beresta, jubilee, almonds, almonds, paste. Cover the mixture of yogurt with meat and cover with half a cup of hot water for less than 30 minutes. Press 10 more minutes with green pepper.
Once the meat is boiled, take it down. Tear off the bar during the environment.
Chicken Moghlai Roast
Ingredients: Half a teaspoon of cardamom powder, cinnamon powder siki tea-spoon, shuhi cumin powder siki tea spoon less, one-third of four teaspoons of trips powder, one part of white pepper powder, one-teaspoon of four parts and olive fruit 1 part (all together)
Roast materials: 2 chickens (every 4 pieces) Total 6 pieces, 1 tablespoon of ginger paste,
Garlic paste 1 teaspoon, chilli powder 1 teaspoon, onion beresta quarter cup, onion 3 tablespoons, coriander powder 1 teaspoon, cumin powder 1 teaspoon, 1 teaspoon of turmeric powder, half a cup of salt for frying, half a cup of ghee, 3 tablespoons of sour curd, 3 tablespoons of saffron, half teaspoon of salt in the milk, 2 tablespoons of salt in mutton and almonds.
Method: Break 1 teaspoon of salt and sour yogurt well with all bata and powder masala (except for roast spices). The mixture should be smooth. Wash the chicken and squeeze the water with the kitchen towel. Now marinate with that spices for 1 hour. Remove the oil in a pan and fry the chickens lightly. Take it down when the color changes. Mix sweet yoghurt, onion best and roast spices together. Now, in Roast's pot, add the oil and ghee to the marinate spices and potatoes. Mix the fried chicken well with the spices and stir the sweet yoghurt spices with the spices and cover with the hot water. When water is drawn, pour the milk, let the saffron, mawa, raisins, the green chillies and the crushed nuts in the milk. When the water is dry, take it down on the oil.
Shahi Jafrani Polao
Ingredients: 1 kg of polao rice, half a cup of oil, half a cup of ghee, 1 tablespoon of ginger paste, 1 tablespoon of ginger paste, 4/5 teaspoons of cardamom, 2/3 teaspoons, 2 tablespoons of cinnamon, 1 cup of polao rice and 2 tablespoons of salt in the milk, 2 tablespoons of hot water).
Pranali: Wash the rice and add water to the may. Heat oil in a pot and give Shahi cumin and cardamom cinnamon. Fry a little with ginger powder. When fried, fry with rice. Give ginger paste and salt and fry a little with hot water. Mix the nuts with a little water and give it to the rice. When the rice is halved, cover it with coconut milk and thick liquid milk. When Polao comes, hold with saffron and raisins for 10 minutes. Put down and serve hot.
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