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DEVILLED EGGS 


PART 1- MAKE MIXTURE FOR DEVILLED EGG 
100 GRAMS REFINED OIL
​2 TABLESPOONS GINGER PASTE
1 TABLESPOON SHUKNO LONKA BATA 
1 TABLESPOON HALDI BATA 
250 GRAMS BONELESS MUTTON KEEMA.MIX ALL INGREDIENTS THOROUGHLY.WHEN 
WHEN WATER AND OIL RELEASES COOK MUTTON KEEMA FOR 10 MINUTES.FRY BONELESS MUTTON KEEMA MIX WELL PUT WATER AND BOIL 10 MINUTES .

ADD SALT MIX WELL PUT KEEMA OFF FLAME WHILE ADDING SALT SUGAR.
when keema is cooked add 4 tblspn sugar add water and bring to boil.Add biscuit GURO GARAM MASALA GURO
250  GRAMS BISCUIT GURO MIX WELL .LET MIXTURE COOL DOWN.
​ADD 100 GRAMS  TOMATO SAUCE FRY .GIVE WATER 1 CUP AND BRING MIXTURE TO A BOIL. 
AFTER KEEMA DONE COOKING PUT IT DOWN COOL DOWN ADD 250 


TAKE 6 EGGS BOIL AND CUT FROM CENTER INTO 4 PIECES. 
​TAKE MUTTON KEEMA MAKE INDENT ADD HALF EGG AND CLOSE IT WITH BREADCRUMB MIXTURE.

PART 2 :MAKE FLOUR MILK BEATEN EGG MIXTURE. ADD EGG INTO FLOUR PASTE 
AND IN BREAD CRUMBS BACK INTO FLOUR PASTE AND CRUMB MIXTURE. PUT IN REFRIGERATOR.
​TAKE A WOK HALF FILLED WITH OIL FRY EGGS