SESMI CHICKEN BALLS
BONE LESS CHICKEN 1 KG
GARAM MASALLA 1 TABLE SAPOON
ONION 1 ONION CHOPED
MUSTARD POWDER HALF TEA SAPOON
BREAD CRUMP TWO TABLE SAPOON
HARA DHANIA 2 TABLE SAPOON
TILL 3 TABLE SAPOON
GREEN CHILLIES 2 TABLE SAPOON CHOPED
SALT AS PER UR TASTE
RED CHILI CHOPED 1 TABLE SAPOON
OLIVE OIL 2 TABLE SAPOON
COOKING OIL FOR FRY AS NEEDED IN FRYING
BOILED THE CHICKEN AND THAN SEPARATE THE CHICKEN FROM CHICKEN WATER THAN CHOPED IT THAN MIX ALL THE INGEREDIANTS GARAM MASALLA,ONION,GREEN CHILI,RED CHILI,MUSTARD POWDER ,SALT,CHICKEN AND MIX THEM WELL, NOW PLACE THIS MIXTURE IN FRIDGE AND AFTER ONE HOUR PICK IT OUT FROM FRIDGE AND MADE BALL OF THIS MIXTURE AND POUR TILL IN A PLATE AND ROLL OVER THESE BALLS ON PLATE SO THAT TILL CAN ATTACHED WID THE BALLS NO PLACED THE BALLS AGAIN IN THE FRIDGE,NOW COOK THE CHICKEN WATER (YAKHNI IN SEPARATE PAN) AND THAN ADD SOME CORN FLOUR IN IT AND TOMATO KETCHUP WHEN THE GRAVY BECOME THICK, PICK IT OFF FROM THE FIRE , NOW PICK OUT THE BALL FROM THE FRIDGE AND DEEP FRY THEM ,AFTER FRYING THE BALLS POUR THE GRAVY IN A BIG SERVING BOUL LIKE PLATE AND ALSO PLACE THE BALLS IN THE GRAVY NOW THE DISH IS READY TO EAT.
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