Ingredients: ⭐For outer covering Boneless chicken 250 gm Onion 1/2 chopped Red Thai chilli 4 Coriander leaves Mint leaves Garam masala Coriander powder Red chilli powder Lemon juice Jeera powder Kasoori methi Chaat masala Ginger garlic paste Salt to taste. ⭐Ingredients for filling Mutton mince 150 gm Butter 3 tblsp Ginger garlic paste 1 tsp Green chilli paste 1 tblsp Turmeric a pinch Lemon juice 1/2 Salt to taste, coriander powder 1 tsp Garam masala powder 1 tsp Kaari powder 1 tsp coriander leaves,2 tblsp Crushed pistachio 2 tblsp Cornflour 1tsp Maida 1/2 tsp Foil paper Cheese slices ⭐Roasted pineapple with coconut sauce. 💫Ingredients for sauce and pineapple roasted. Unsweetened desiccated coconut 1/4 cup Red chilli whole 2 Fennel seed 1/2 tsp Cinnamon 1/2 Star anise 1 Mace 1 Bay leaves 2 Cloves 2 Coriander 2 tsp Black cardamom 1 Curry leaves 5_6 Turmeric 1/2 Tamarind paste 1 tsp Sugar or jaggery 1 Coconut cream 1 cup Chilli powder 1tsp Turmeric powder 1 tsp Coriander powder 1 tsp Cumin powder 1 Coconut oil 3 tsp Pineapple 1 no Flour 2 sp Water 90 ml
⭐Method for pistadah roll. First marinate the chicken and keep it for two hours.the after that add all the spices and keep it for half hour.now after that prepare the filling.now take a pan add butter to it.then add ginger garlic paste and green chilli paste in it.later add all the other spices mentioned.let it cool now, after cool down mix cornflour and maida.then take a foil paper and spread marinate chicken and puton mince filling and cheese slices then make a tight roll and put in freeze for 10 min.take a pan add oil and fry roll with foil for 10 min on slow flame. ⭐Method for sauce and roasted pineapple. In a pan dry roast desiccated coconut till fragrant and transfer it into another bowl.in the same pan heat coconut oil and all the spices listed in the ingredients.remove the pan on heat and add curry leaves.add the roasted desiccated coconut ,pinch of sugar and tamarind paste.add in the coconut milk and turmeric powder and bring it to boil.season the mixture with salt blend it and strain the puree.coconut sauce is ready. Slice the pineapple . In a mixing bowl add oil chilli powder, coriander powder, turmeric powder,salt sugar and coconut sauce.coat the pineapple with the mixture and sear them evenly both side.finish the coated pineapple in an oven or blow torch. For the garnish mixed refined flour,oil salt and onion powder and make a coral tuile in a pan. Method for Muhamara dips Roasted red bell pepper and peel,take a pan add olive oil,crushed garlic saute then add half onion and whole red chilli, salt saute for 1 min,after that take a grinder jar add sauted material ,add walnut,tahini paste, lemon and pomegranate molasses and make smooth paste. Method for kokum chutney Soaked kokum for 10 min Take a sill batta put on kokum , garlic,green chilli,jeera , black salt and coriander and making chutney.
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