" Roots never die,they always connects u with ur originality...They help u to grow to survive nd to reconnect"....sherryk.
In the Making of Mozeralla " KHAN ROLL"
HISTORICAL BACKGROUND:
BEING A Big FOODIE I TOTALLY AGREE with this fact that even food has its origin has a story which connects you,ur culture wit its roots& as far as our kashmiri cuisine is concerned we have our food roots connected to central Asia..like ..Iran,Iraq,Afghanistan,kashghar...&like that...
Today I tried my Hand in savoury Iteam...
Sometimes I wonder wHAT MAKES A PASTRY LAYERED BREAD TO BE NAMED AS "BAKIR KHAN"?????... BCOZ KHAN ORGINIALLY BELONGING TO AFGHANS....🤴.{..logically in my opinion}...so today I made an experiment with this khan bread....how u beautifully transform this bread in to Crispy spicy roll...
.THE Mozeralla. KHAN ROLL👇🏻
For pastry/ROLL :🌮🌯
Maids(2 cups)
Salt 1 teaspoon
Chilled water 100 ml
Butter 100 grms
Method: mix all the above ingrediants (except butter)to make a soft dough ..then rest it for 15 mints. Then roll it in to flat square shape ..then spread 10 grams of butter into it.Then fold it again in such a way that u will get square shape dough.. Then refrigerate it for 1 hr.by placing it inside butter paper.We have to repeat this process ...6 times.(.folding and blind folding.)...every 30 minutes after refrigerating it after ever 30 mints of interval....3 times folding includes addition of butter while blind folding is done without adding butter...ones it is done we will get a soft layery pastry sheets....
For stuffing:
Minced meat/keema
Biryani ma's ala
Onions
Green chilli
Coriander
Zeera
Haldi
Mozeralla cheese(optional)
Put 2 table spoon of oil in frying pan ...add zeera to it then add ginger,garlic paste,onion ...then add keema to it then add coriander ...onces it will start changing its colour,add haldi to it and add biryani ma's ala to it and add salt as per taste to it...onces the keema starts releasing oil from edges the stuffing is ready..now cool down the mixture ..othwise it will develop crack in pastry or rolls.
Now take pastry sheet ,fill it with keema stuffing and add mozeralla cheese&roll it ...for nice golden crust u can brush it will egg yolk then place it on flat bottom black non stick frying pan on slow heat or( u can bake it inside oven for almost 15-20 mint heated at 120°c.)
Onces all the sides turned crispy golden crust..then ur roll is ready to serve.& enjoy spicy mozeralla khan roll with melted mozzarella cheese....🤤🤤🤤🤤
Note: u can customize this roll like u can put ma's ala veggies,chowmin,egg keema,cheese keema
In the Making of Mozeralla " KHAN ROLL"
HISTORICAL BACKGROUND:
BEING A Big FOODIE I TOTALLY AGREE with this fact that even food has its origin has a story which connects you,ur culture wit its roots& as far as our kashmiri cuisine is concerned we have our food roots connected to central Asia..like ..Iran,Iraq,Afghanistan,kashghar...&like that...
Today I tried my Hand in savoury Iteam...
Sometimes I wonder wHAT MAKES A PASTRY LAYERED BREAD TO BE NAMED AS "BAKIR KHAN"?????... BCOZ KHAN ORGINIALLY BELONGING TO AFGHANS....🤴.{..logically in my opinion}...so today I made an experiment with this khan bread....how u beautifully transform this bread in to Crispy spicy roll...
.THE Mozeralla. KHAN ROLL👇🏻
For pastry/ROLL :🌮🌯
Maids(2 cups)
Salt 1 teaspoon
Chilled water 100 ml
Butter 100 grms
Method: mix all the above ingrediants (except butter)to make a soft dough ..then rest it for 15 mints. Then roll it in to flat square shape ..then spread 10 grams of butter into it.Then fold it again in such a way that u will get square shape dough.. Then refrigerate it for 1 hr.by placing it inside butter paper.We have to repeat this process ...6 times.(.folding and blind folding.)...every 30 minutes after refrigerating it after ever 30 mints of interval....3 times folding includes addition of butter while blind folding is done without adding butter...ones it is done we will get a soft layery pastry sheets....
For stuffing:
Minced meat/keema
Biryani ma's ala
Onions
Green chilli
Coriander
Zeera
Haldi
Mozeralla cheese(optional)
Put 2 table spoon of oil in frying pan ...add zeera to it then add ginger,garlic paste,onion ...then add keema to it then add coriander ...onces it will start changing its colour,add haldi to it and add biryani ma's ala to it and add salt as per taste to it...onces the keema starts releasing oil from edges the stuffing is ready..now cool down the mixture ..othwise it will develop crack in pastry or rolls.
Now take pastry sheet ,fill it with keema stuffing and add mozeralla cheese&roll it ...for nice golden crust u can brush it will egg yolk then place it on flat bottom black non stick frying pan on slow heat or( u can bake it inside oven for almost 15-20 mint heated at 120°c.)
Onces all the sides turned crispy golden crust..then ur roll is ready to serve.& enjoy spicy mozeralla khan roll with melted mozzarella cheese....🤤🤤🤤🤤
Note: u can customize this roll like u can put ma's ala veggies,chowmin,egg keema,cheese keema
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