Canjeero leh labeen dhanaan, macaanka, caano koobsan, malab ... Yaa aan jeclayn? Gaar ahaan haddii aad taqaan sida loo kariyo iyaga oo aad u jilicsan, qalafsan oo macaan leh. Ka dib oo dhan, maahan wax qarsoon in badiyaa, kuwan soo jiidashada leh ay u noqdaan kuwo aad u dhuuban, taas oo xitaa ka sii daran - adag oo gebi ahaanba aan xiiso lahayn. Maxay yihiin waxyaalaha qarsoon ee fritters kaamil ah?
1. Si aad u diyaariso canjeelada, u isticmaal bur bur ah. Haddii aad doorbideyso inaad isticmaasho isku dar ah noocyo kala duwan oo bur ah, maskaxda ku hay in saamiga sarreenku had iyo jeer ka sarreeyo.
2. Cajiinka canjeelada waa inuu lahaadaa is le'eg sida labeen dhanaan oo qaro weyn, oo uusan ka soo tif-qaadin qaadada oo uusan ku dhicin buruq, ku kala fidin xarig adag, qaabkiisana ku haayo digsiga oo ha ku faafin.
3. Cajiinka la diyaariyey ha nasto 15 daqiiqo, markaa soodhaha dubista ama budada dubista ayaa si buuxda u hawlgelin doona oo ku dari doona cajiinka, oo iyaduna, waxay ku dari doontaa qalafsan badeecada la dhammeeyey.
4. Ha ku walaaqin cajiinka la dhammeeyey ee baaquli, ku hayso hawo oksijiin sida ugu macquulsan.
6. Canjeelada ku rid digsi aad u kulul oo saliid qudaar leh, ka dibna yaree kuleylka oo ku dub dab aad u hooseeya daboolka hoostiisa.
7. Marka salka la helo midab dahabi ah, oo ay godad ka muuqdaan dusha sare, rogo canjeelada oo dhinaca kale ku dub.
Rabitaanka cuntada iyo canjeelada cagaaran!