FINGER MILLETS MARBLE BALL

  • Lunch
  • Servings
  • 3Spicy
  • 40 MINCook Time
  • Cuisine : Indian
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MILLETS PRODUCT,NOW A DAY MILLETS ARE SUPER FOOD.I USE FAMILIARLY USE BY EVERY MILLETS LOVER,RAGI ( FINGER MILETS) I want introduce Millets product to Fine dine and to Five star Resturant


Ingredients

INGREDIENTS 1-FOR RAGI BALL 1-½ Cup Ragi Flour Or Finger Millet Flour 2-1 ½ Cup Veg Stock Water ( With Ginger Garlic Flavours ) 3- Fresh Cream 1 Tbs 4- Cheese 1 Tbs 5- Salt To Taste 6-Butter 1 tbs 2-MOTTON MINCE 1- Motton mince 100 Gms 2- Chop onion 50 Gms 3- Ginger ,garlic finely chop 1 Tsp 4- Salt to taste 5- Pepper 3 Gms 6- Garam masala 3 Gms 7- Chop mint 1 Tsp 8- Chop coriander 1 Tsp 9- Butter to fry 1 Tbs 3-RED CURRY ( TAMDA RASSA ) 1- Motton with bone 250 gms 2- Ginger garlic paste 1 tbs 3- Kashmiri chilli powder 1 tbs 4- Mix dry masala ( clove 2 pc ,cardamom green 3 pc ,black cardamom 1 pc, jeera 1 tsp,bay leaves 1pc,funnel seed ½ tsp, (roast all and grind) 5- Dry coconuts 2 tbs 6- Turmeric 1 tsp 7- Salt to taste 8- Onion one big pc finely chop 9- Oil 50 grms Six Pcs Mutton Chaps Marinating For SIX MUTTON CHAP 1-Lemon Juice 1/2 Tsp 2-Ginger Garlic Paste 1 Tsp 3-Hung Curd 1 Tbs 4-Oil To Fry 5-Chop Mint And Corriender 1 Tsp 6-Chilli Powder 1 Tsp 7-Garam Masala ½ Tsp 8-Salt To Taste MIX ALL INGREDIENTS WELL ADD CHAP ,KEEP A SIDE FOE 30 MINUITS

Cookwares

Utensil – prestige cooks and serves (RAGI BALL) Utensil –Prestige non thick pan and prestige cooker ( MUTTON MINCE and Mutton chap) Utensil- Prestige cooks and serves red curry

Step By Step Method

  • FOR RAGI BALL 1-Procedure : Keep one deep thick prestige cook and serve pan, 1 cup veg stock bring to boil, Ragi powder mix with rest cold ½ cup vegetable stock, Slowly mix Ragi mix water into boiling water, bring flame to low. Continuously steering with wooded spatula, when it will be thick ,add fresh cream, then butter,last add all cheese,take ouit from heat.mix well keep the ragi mixture to cool for five minutes. With the help of oil on palm make 20 grms , 10 nos Ragi marbles. 2-MUTTON MINCE Procedure: Bring prestige pan over gas, add butter, little oil to prevent butter burn, add onion fry till its change colour, then add chop ginger garlic, add salt pepper,garam masala then add motton mince ,fry with low flame,cook for 7 to eight mints,last add mint and coriander chop.fry till dry.keep a side. RED CURRY ( TAMDA RASSA ) Procedure: Prestige cooker over gas, add ½ oil then onion, after colour change of onion add turmeric, then add mutton pieces, add salt mix well add 2 cups of water. Cover lid. After five whistle off the gas. Keep a side. After cooling take out all mutton pc, keep only stock a side. Prestige cooks and serves add remaining half oil , put bay leave add ginger garlic paste,add all masala and Kashmiri chilli powder ,fry well add dry coconut paste ,fry till oil see by side .finaly add all motton stock .boil with high flame .finally check seasoning .keep a side. Procedure:chap Prestige non thick pan add oil ,then add all chaps one by one pcs first on high flame for 2 minuets then reduce the flame,fry till cook ,cook with cover lid. FOR DECORATION EDIBLE FLOWER, MINT ,AND CRISPY ONION PERL