pri's kitchen

 Chicken cordon 1. Boneless chicken breast 4/5 2. Boneless chicken pieces 2 3. Ginger garlic paste 2 tablespoon 4. Vinegar 2 tablespoon 5. Salt 6. Pepper 7. Origano 8. Egg 1 9. Breadcrumbs 10. Flour 2 tablespoon 11. Refined oil  12. Mozzarella cheese 13. Slice cheese 14. Toothpicks  Process Marinate chicken breast piece with vinegar for half an hour Remove excess vinegar Wrap the chicken breast pieces in plastic and flatten it Make slices from boneless chicken pieces On the flattened chicken add salt pepper ginger garlic paste, boneless chicken slices , cheese slices, grated mozzarella cheese, origami, Wrap the chicken and tie the ends using tooth picks Marinate it for 2-3 hours Break 1 egg Dip it in egg, wrap it with breadcrumbs and flour Fry it in refined oil Remove the toothpicks before serving Serve with mayonese , onion and green chillies

 Mutton keema stuffed idli Ingredients Keema stuffing 1.Mutton keema 100gm 2. Ginger garlic paste 1 tablespoon 3. Green chillies finely chopped 4. Red chilli powder 1 teaspoon 5. Turmeric powder 1 teaspoon 6. Tomato purie 2 tablespoon 7. Corriander powder 1 teaspoon 8. Coriander leaves 9. Mustard oil 2 teaspoons 10. Chopped onions 2 small 11. Garam masala whole 12. Salt Idli 1. Rice 1 cup 2. Urad dal (black gram) 1/3 cup 3. Fenugreek  seeds 1 teaspoon 4. Curd 2 tablespoon Process Marinate keema with ginger garlic paste turmeric powder, red chilli powder, coriander powder In a pan heat oil, add garam masal whole spices,add chopped onion, fry it for 2 -3 minutes Add ginger garlic paste, tomato purie Saute  everything add turmeric powder, cook everything well for 2 mins Now add marinated mutton keema, mix keema with other masalas well, add salt as per taste. Add lukewarm water to it, cover it and cook it for 5-10 mins. Garnish with green chillies and coriander  Keep it ...

  Ingredients 1. Curd 200gm 2. Powder sugar 2 tablespoon 3. Dry fruits ( cashew, resin, almonds, pesta) 4. Rosewater 1/4 teaspoon Process Remove extra water from curd using stainer. Tie it in a dry cloth and hang it for an hour to remove extra water. Take the curd in a bowl. Add powder sugar to curd and mix them using an electric grinder  Cut the dry fruits into small pieces. Add Rosewater to the mixture. In seperate container add a layer of curd mixture followed by few dry fruits. Then again add a layer of curd. Garnish with remaining dry fruits and serve it cold.Shrikhandi Ingredients 1. Curd 200gm 2. Powder sugar 2 tablespoon 3. Dry fruits ( cashew, resin, almonds, pesta) 4. Rosewater 1/4 teaspoon Process Remove extra water from curd using stainer. Tie it in a dry cloth and hang it for an hour to remove extra water. Take the curd in a bowl.  Add powder sugar to curd and mix them using an electric grinder  Cut the dry fruits into small pieces. Add Rosewater to the ...