FOR FILLING INGREDIENTS:
Chicken mince 250 grms.
Oil 1-2 tbsp.
Garlic minced 3-4 cloves.
Red chili flakes 1/4 tsp.
Black pepper pwd a dash.
White pepper pwd a dash.
Musturd paste 1/2 tsp.
Dried Thyme a dash.
Dried Origana a dash.
Salt as required.
In a vok heat oil, saute minced garlic cloves then add minced chicken. Stir while cooking to avoid lumps. Cover and cook on low flame till done.
TOMATO SAUCE!
Tomato puree 5-6 tbsp.
Onion chopped 1 medium.
Garlic minced 3 cloves.
Paprika pwd 1 tsp levelled.
Salt to taste.
Oil 1 tbsp.
Heat oil, saute onion and garlic till translucent. Add rest of ingredients and cook for few minutes.
FOR WHITE SAUCE:
Butter 2 tbsp.
Refined flour 2 tbsp.
Milk 2 cups.
Salt to taste.
Black pepper pwd a dash.
Garlic pwd a dash.
Dried Rosemary 1/4 tsp.
DEEN’S MOZERELLA CHEESE 1/2 cup.
DEEN’S CHEDDAR CHEESE 1/2 cup.
Heat butter, saute refined flour, when fragnant gradually add milk and whisk briskly to avoid lumps. Add salt, pepper, garlic pwd , rosemary and cook on medium low heat till thick. Turn off the flame and add DEEN’S CHEDDAR CHEESE and DEEN’S MOZERELLA CHEESE. Keep aside.
FOR PASTA DOUGH:
Refined flour 2 cups.
Semolina 1/2 cup.
Oil 1 tsp.
Salt a dash.
Egg 1 nos.
Water few splashes.
In a bowl add refined flour, oil, salt, semolina and egg, mix well. Knead with splashes of water. Leave for 10 minutes.
Now roll into a thin sheet. You may do in two badges. Sprinkle dry flour overall the sheet. Cut small circles with the help of cookie cutter or a cup. Now place 4 circles slightly overlaping on kitchen counter. Put a drop of water for sticking. Spread filling mixture in the center leaving the sides. Now fold one side of each circle to half. Slightly press sides to seal. Start rolling from first petal to the last forming a rose. Seal the end with drop of water.
