How to make chicken cake, see Recipe

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Materials:

Chicken Kima 250 g

Yellow 1 pinch

Samrich powders 1/2 teaspoon

Garlic 5-6 quota

Nun taste

1 to 2 glasses

Baking soda 1 pinch

Chih 1 cubes

For Rasmalai:

Kazudadam 50 grams

Onion 1

Garlic 3-4 quota

Frycrum 1/4 cup

Milk 1/2 cup

Samrich powders 1/2 teaspoon

1 table spoon of butter

1 table spoon of yogurt

Keshar

1/2 teaspoon of rose water

Black pepper powder

Chicken Cake Method:

First, cut into cashew nuts. Then remove it separately by milk and paste it separately. Then paste the chicken kima, garlic, and corset together. In this paste, mix Samicha powder, salt, baking soda, and yellow powder. Then make a great addition to it. Give 1 tablespoon almond paste paste in this paste. After mixing everything together, make a thin round cake with hands. If you can make a little water in the palm of your hand while making the cake, it will be beneficial. Then put it in the refrigerator. Cook each side with a chicken cake for 4 minutes in the steamer. Keep away when the cake is made.

Rasmalai recipe: (Cook less than cooked.)

Cut the onion paste and paste it. The day of the pan in the pan. Then shovel a little with the garlic in the pan. Then add cashew nuts and onion paste. When this mixture takes you to the bowl, take it out of the eye. Then mix well with curd. Then pepper and salt. Then add milk and spoon less. Then add 1/2 table spoon of rose water. Then drop frames from the sparkle. Then peel it again with the cake. Get down from the spell after 2 minutes. Serve on top of hair, black pepper powder and rose water.

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