🌾Preparedness perio
sixty minutes
🌾Cooking Period
two hours
🌾Serves
six individuals
🌻Ingredients:
1. One liter of milk
2. One cup of yogurt
3. One teaspoon of salt
4. Add four teaspoons of lemon juice.
5. One teaspoon of black pepper, ground
6. Three to four green chilies
7. As much fresh coriander as you like
8. Two eggs,
9. Double Breadcrumbs as required
10.Cooking oil, as needed
🌸Steps:
1- Add lemon juice to curd and keep it in a warm place, then keep the milk boiling and when it boils, add curd to it.
2- Boil on high heat for three to four minutes or until the water separates. Remove it from the stove and pour two to three cups of ice cold water into it, keep it in the refrigerator and let it cool completely.
3- Then put the cotton cloth on a fine sieve and put the milk in it and after all the water is removed, lift the cloth from all sides and hang it as a potli.
4-After squeezing the water well with both hands, remove the cheese from the cloth and keep it on a clean kitchen counter and add salt, black pepper, finely chopped green chillies and coriander and mix well.
5- Set it in a tray and keep it in the fridge for some time, then cut it into desired shape.
6- First dip in beaten eggs, then roll in double breadcrumbs and finally dip in egg again.
7- Preheat the oven to 180C and line a baking tray with butter paper and brush it with cooking oil and place the prepared nuggets. Bake for ten to fifteen minutes or until golden.
8- Enjoy this nutritious snack with salty biscuits garnished beautifully on salad leaves.
