Fried Chicken Roll

Ingredients:

Bread Slices 18 

Boneless Chicken Breast 400 grams

Egg 3

Fresh Bread Crumbs 2 - 3 cups

Green Chilli 3 - 4 finely chopped

Peri Peri Herbs 1 tsp

Tarragon Herbs 1 tsp

Chilli Flakes 2 tsp

Garlic Powder 1 tsp

Red chilli powder 2 tsp

Black pepper powder 1 tsp

Cheese cubes 5 Pcs

Mayonnaise  4 to 5 tbsp

Salt as per taste

Method:
1) First clean & boil the chicken with little salt.
2) Now cut all the edges of bread slices & grind the edges in a chopper / grinder  to make bread crumbs & add 1 tsp red chilli powder.
3) Now with the help of Roll Pin roll all the slices flat one by one and keep in side.
4) After Chicken is boiled & cooled, shred the chicken in small pieces in a bowl and add green chilli, peri peri, tarragon, red chilli flakes, garlic powder, cheese cubes cut in a small pieces & mayonnaise and mix well and test if salt is needed?
5) Now take each slice and take a small quantity of chicken and keep on top of slice in center making sure you keep little space on both sides. Then fold the both sides and then roll the slice from top to bottom tightly and keep aside and do the same with other slices also.
6) Now take the egg in a bowl along with little salt, black pepper & red chilli powder and beat well and take bread crumb in another bowl.
7) Now take each roll and dip in the egg bowl nicely and then in a bread crumb and see that bread crumb cover full roll nicely and then press them firmly and keep on the plate and follow the same with other rolls.
8) After finishing keep the rolls in a freezer for 3 to 4 hours or overnight (overnight is better) and when it is done heat the oil in karahi on a medium flame and fry them 2 - 3 rolls at a time till its golden in color.
9) After all rolls are fried serve hot hot along with schezwan chutney or garlic chutney .... enjoy

Yakhni Ghost (Mutton prepared in Yogurt) - Kashmir Speciality

Ingredients: 

Mutton 1 kg 

Ladles of mustard oil 1/2 cup 

Fennel powder 3 tbsps 

Green Chilli 5 - 6 (as per the spicy you require)

1 tsp Salt (adjustable) 

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Ingredients Mutton 1 kg Ladles of mustard oil. 1 cup Fennel powder 3 tbsps 1 tsp Salt (adjustable) Whole Spices : Shah Jeera 4 tbsps Bay Leaves 2 Asafoetida ½ tsp Cloves 5 Black Cardamom 6 Cinnamon 1 inch Yogurt (whisked) 4 cups Ghee 5-6 tbsps Fresh Coriander (chopped) 2 tbsps Steps Wash the mutton and drain water. Keep aside. Heat 1/2 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. Now add around ½ glass water and add fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Ingredients Mutton 1 kg Ladles of mustard oil. 1 cup Fennel powder 3 tbsps 1 tsp Salt (adjustable) Whole Spices : Shah Jeera 4 tbsps Bay Leaves 2 Asafoetida ½ tsp Cloves 5 Black Cardamom 6 Cinnamon 1 inch Yogurt (whisked) 4 cups Ghee 5-6 tbsps Fresh Coriander (chopped) 2 tbsps Steps Wash the mutton and drain water. Keep aside. Heat 1/2 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. Now add around ½ glass water and add fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.

Read more at: http://www.spoonforkandfood.com/yakhni-gosht-mutton-prepared-in-yogurt-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Whole Spices: 

Shah Jeera 4 tbsps 

Bay Leaves 2 

Asafoetida ½ tsp 

Cloves 5 

Black Cardamom 6 

Cinnamon 1 inch 

Yogurt (whisked) 4 cups 

Ghee 5-6 tbsps (optional)

Fresh Coriander (chopped) 2 tbsps 

Steps: 

1) Wash the mutton and drain water. Keep aside. 

2) Heat 1/4 cup of oil in a pressure cooker and add mutton in it. Add salt and hing, fry for five minutes on full flame. 

3) Now add around ½ glass water and add green chilli, fennel powder, black cardamom, cinnamon stick & bay leaves. Pressure cook it up to 3-4 whistles or till the mutton is cooked. 

4) Take a frying pan, put one remaining oil and heat it till well, remove it from gas and put shah jeera and cloves in it. 

5) Again put the pan back on low flame and stir for one minute, add whisked yogurt and turn flames on high, keep stirring continuously so that it doesn't curdle till it boils. 

6) Now add this boiling yogurt and pure ghee in the mutton and keep it on low flame for 5-6 minutes. 7) Turn off the flames and garnish with fresh chopped coriander. Serve hot white boiled rice.