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Ingredients

FOR LASAGNE SHEET For (2 PAX)

  • Refined Flour – 500 gm
  • Oil – 5 ml
  • Salt – To Taste
  • Eggs – 4 No.s
  • Water – To Sprinkle

FOR LAYERING

  • Chicken Mince – 200 gm
  • Eggs – 4 No.s
  • Carrot Roundels (thin) – Of 1 Carrot
  • Chopped Onion -10 gm
  • Chopped Garlic –  5 gm
  • Chopped Ginger – 20 gm
  • Chopped Green Chilli – 5 gm
  • Salt  – To Taste
  • Roasted Cumin Powder – a pinch
  • Butter – 5 gm
  • Cheese Mozzarella – 25 gm

 

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METHOD

FOR SHEET:

  • Take refined flour and add 4 no. of eggs into it.
  • knead it with your fingers.
  • knead it nicely sprinkling a little water on it. Make a tight dough.
  • Rest the dough for around 45 minutes.
  • Now take the dough and roll it in thin layer sheet.
  • Cut into required shape and blanch those sheets for 6-7 minutes.
  • keep them with greasing of oil.

FOR LAYERING:

  • Heat a pan, add butter into it.
  • Saute onion, garlic, green chili, ginger.
  • Add Chicken mince and saute it.
  • Add remain spices and saute for a while till chicken mince cook well.
  • Also, cook 4 no. of eggs as an Indian scrambled egg (Bhurji).
  • Now take a Pie dish, make a bed of carrot roundles.
  • Add a layer of pasta sheet.
  • Add chicken keema and sprinkle some grated cheese.
  • Again give a layer of pasta sheet. And add egg bhurji mixture.
  • Now finally give the last layer of pasta sheet and add remaining mince and cheese on top.
  • bake it at 190 degrees for 25 minutes.
  • When done, cut it and serve hot.

MADE BY: – Chef Keshav Raj Pandey

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HOW TO PREPARE CHICKEN KEEMA LASAGNE BY CHEF KESHAV
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