Rolls Shahjahani. Rolls Shahjahani Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Mughlai Recipes. Закрыть. Shahjahan comedy roll. aimyna aill. Загрузка. Месяц бесплатно.
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You can cook Rolls Shahjahani using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Rolls Shahjahani
- It's 2 of eggs.
- You need 3 of tblsps milk.
- You need to taste of salt and chilli powder.
- You need of Oil or ghee for frying.
- Prepare of For filling:.
- It's 500 grams of mincemeat.
- You need piece of ginger (chopped.
- Prepare of I medium-sized onion (sliced).
- Prepare 4 of green chilies (chopped) salt to taste.
- It's 50 grams of cashewonts.
- It's 50 grams of almonds (blanched.
- You need 1 of tblsp each of gararn masala and coriander powder.
- It's 50 grams of cashewonts.
- It's 2 of large handfuls coriander leaves 12 mint leaves.
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Rolls Shahjahani step by step
- Heat 4 tblsps ghee and fry the onion, ginger and chilies till soft.
- Add kheerna and cook till dry and crumbly..
- Cover with little hot water, add salt.
- And continue cooking till the kheema is tender and dry. Remove from heat, cool, and grind to a paste along with the almonds, cashewnuts, garam msala, coriander powder, mint and coriander leaves.
- Then mix in the sliced pistachios and set aside. 13eat the eggs till fluffy, add the milk, salt, chilli powder, and beat well again. Set onc-fourth of the beaten egg mixture aside.
- Form the kheema int) 24 rolls. Heat a flat griddle or pan to smoking and grease well with ghee: pour in 2 tblsps of egg mixture and spread ta a thin, round shape..
- Cook till the underside turns golden. Remove the omelette and place nn a board. Use up all the eggs in the same way, making thin omelets out of them. Low cut the omelets into strips, each as wide as a kabab. Place each kabab on the fried side of the strip and roll tight. Seal each roll with a thin paste (made with a mixture of 1/2 tsp flour and 1 tblsp water)..
- Set aside for 1 hour, then dip in the leftover beaten egg, roll well in crumbs and deep fry to a golden-brown. Drain and serve with the chutney of your choice..
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