Name: Pumkin- jeggery bread with gizzard kabeb. recipe by Nahida Akter at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Chopped pumpkin. 1/2 cup; Salt. 1/2 tsp; Jeggary. 1&1/2 tbs; Rice flour. 3/4 cup; All purpose flour. 2 tbs; Nut meg powder. 1/4 tsp.; Water. 1 tbs; Green coriander leaves 2 tbs; Gizzard KABEB:; Chicken gizzard 10 pcs; Red chilli powder. 1 tbs; Coriander & Cumin Pow 1/2 tba.der; Hot tomato sauce. 1/2 tbs; Soya sauce. 2 tsp; Vinegar. 1 tsp.; All spices powder b 1/4 tsp; Ginger-garlic padte 1/2 tbs; Salt 1 tsp.

ABOUT Pumkin- jeggery bread with gizzard kabeb. RECIPE

Pumkin _ jegarry rice is a family traditional dish.it is a little bit sweet, flavoured with nutmeg.uit would be a great option for your lunch or for dinner.u feel very comfortable with this breadmthis bread served with gizzard kabeb is really amazing.gizzard is stomach of chicken.u can't even imagine that any kabeb . would be so tasty and juicy that made from chicken gizzard. thank you.

Ingredients Serving: 3

Chopped pumpkin. 1/2 cup
Salt. 1/2 tsp
Jeggary. 1&1/2 tbs
Rice flour. 3/4 cup
All purpose flour. 2 tbs
Nut meg powder. 1/4 tsp.
Water. 1 tbs
Green coriander leaves 2 tbs
Gizzard KABEB:
Chicken gizzard 10 pcs
Red chilli powder. 1 tbs
Coriander & Cumin Pow 1/2 tba.der
Hot tomato sauce. 1/2 tbs
Soya sauce. 2 tsp
Vinegar. 1 tsp.
All spices powder b 1/4 tsp
Ginger-garlic padte 1/2 tbs
Salt 1 tsp.

Instructions

RICE FLOUR,ALL PURPOSE FLOUR,NUT MEG, GINGER, YOGART, CUMIN POWDER, CHICKEN GIZZARD, GARLIC.
BOILED PUMPKIN,JEGGARY,ALL SPICES POWDER,OIL,DALT,HOT TOMATO SAUCE,SOYA SAUCE.OILLAMON JUICE.
BOIL 1/2 CUP CHOPPED PUMKIN IN SUFFICIENT WATER.
STRAIN & TRANSFER BOILED PUMPKIN IN A BOWL.
MAKE IT SMOOTH.
ADD 1/2 TSP SALT.
ADD 1&1/2 TBS GRANULLED JAGGERY .
ADD 3/4 CUP RICE FLOUR.
ADD 2 TBS ALL PURPOSE FLOUR.
ADD 1/4 TSP NUT MEG POWDER.
ADD 1 TBS WATER.
KNEADING WELL MAKE A SMOOTH DOUT.
ADD 2 TBS GREEN CORIANDER LEAVES.
FLATTEN WITH ROLLING PIN MAKE BREAD.
BREAD SHOULD BE VERY THIN.
FRY ALL BREAD/ ROTI IN A PAN.
FLIP THE BREAD.
BREADS ARE READY.....
TRANSFER WASHED GIZZARD IN A BOWL.
ADD 1 TBS RED CHILLI POWDER.
ADD 1/2 TSP CORIANDER & CUMIN POWDER.
ADD 1 TBS HOT TOMATO SAUCE.
ADD 1/2 TBS SOYA SAUCE
ADD 1/4 TSP ALL SPICES POWDER.
ADD 1/2 TBS YOGART.
ADD 1 TSP GINGER- GARLIC PASTE.
COMBINE ALL INGREDIENTS VERY WELL.
ALLOW IT TO MARINATE IT AT LEAST ONE HOUR, FOR BEST RESULT MARINATE CHICKEN GIZZARD FOR WHOLE NIGHT.
SET GIZZARDS IN SQUEAR.
ADD 1/2 TBS OIL IN A PAN AND STIR FRY GIZZARD.
KREP FLAME MEDIUM HIGH.
FLIP GIZZARDS IF ONE SIDE IS FULLY DONE.
SERVE HOT WITH PUMKIN- JAGGERY BREAD.

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