hindi kajol, as the word itself implies, means “from here” in Hindi. In this sense, this dish is from our home in Mumbai, India. In fact, when I was a child, this was the dish that my grandmother used to make for us as well. This is a “one pot” dish that can be made in one pot, which makes it easy for it to be ready in 15 minutes.
Hindi kajol is actually a very easy dish to make. The base of the dish used to be a thick piece of naan. To make this, you will need a very thick piece of naan, some water, and salt. If you’re just starting out, it’s best to use chicken or mutton pieces. I personally only use chicken, but if you want to experiment, you can use beef, mutton, pork, or lamb.
This is a dish that will take about an hour to cook, so make sure to have dinner ready when you get home. If you only have to cook it for about 15 minutes and you have dinner ready, you can take it out and enjoy it before the kids get up. If you make this for your kids on the weekend, then when they get home from school, you can cook them breakfast and dinner while they’re still sleeping.
There are two main ingredients that go into this dish, one of which is the chicken and the other is the chilies. The chicken is cooked separately and the chilies are added during the last bit of cooking. The sauce is a simple sauce of fresh water, garlic, and onions, so if you’re not a big fan of onions, you can substitute with some canned chicken broth.
The chicken used in this recipe is a mix of two different varieties, the one that comes in the store-bought refrigerated packages and the one that comes in the store-bought frozen packages. The one that comes in the frozen packages is usually more fatty and a bit more juicy.
The recipe uses two different kinds of chicken, and it’s important to keep in mind that this recipe is all about flavor. For example, for the onion, I like to cut it into thin slices and then fry in a little bit of extra virgin olive oil. For the chicken, I cut it into thin strips and then add it in the last few minutes of cooking, so I don’t want to burn it.
The one that comes in the frozen packages is like a meaty version of the chicken one. A lot of people use the dried beans as the base for this recipe, but I like it to be a little more subtle. There is not as much coconut oil (which is usually in the frozen packages), but the flavor of the chicken comes through.
This is one of my favorite dishes but I use the dried beans for a lot of things. It is perfect with chicken, fish, eggs, vegetables, and any other food you can think of. I can’t even imagine having a dish like this all the time, so it is a great recipe to make when you want to be creative.
I’ll be honest, I’m the worst cook when it comes to dried beans. I’ve made them many times and have never gotten a good cookout out of them. I used to think they were great, but I was just too lazy to cook them properly. I got the recipe a long time ago from one of my favorite blogs, the Indian Kajol.
The Indian Kajol blog is a great addition to the world of cooking. The recipes range from simple, like this one, to complex, like this one. They have also inspired a few variations and even a book with over 150 of their recipes.