Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, rolls shahjahani. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Shahjahani Chicken With Saffron Rice is a royal dish. Follow this recipe step by step to obtain the same taste and aroma.
Rolls Shahjahani is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Rolls Shahjahani is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have rolls shahjahani using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Rolls Shahjahani:
- Get 2 eggs
- Prepare 3 tblsps milk
- Get to taste salt and chilli powder
- Get Oil or ghee for frying
- Prepare For filling:
- Take 500 grams mincemeat
- Prepare piece ginger (chopped
- Prepare I medium-sized onion (sliced)
- Take 4 green chilies (chopped) salt to taste
- Make ready 50 grams cashewonts
- Get 50 grams almonds (blanched
- Prepare 1 tblsp each of gararn masala and coriander powder
- Get 50 grams cashewonts
- Take 2 large handfuls coriander leaves 12 mint leaves
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Instructions to make Rolls Shahjahani:
- 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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