EGG YOLK RAVIOLI MASTERCHEF RECIPES

Steps:

• Roughly chop onion and put into a chopper. Add garlic cloves, ginger, green chillies, coriander sprigs and mint leaves.
• Roughly chop 1 boiled egg and put into the chopper. Halve the remaining boiled egg and put only yolk into the chopper. Chop the mixture finely and transfer into a large bowl.
• Add mutton mince and salt and mix well.
• Light sufficient coal in a barbeque, dip your hand in water and divide the mince mixture into equal portions. Shape portion on your palm into an oblong.
• Wrap it around a skewer, press it to spread evenly and secure the corners. Shape it like a seekh and place it on the barbeque grill. Similarly make more seekhs with the remaining mixture and place on the barbeque grill. Cook for 4-5 minutes, rotate the skewers and brush with oil.
• Cook, turning and brushing with oil occasionally, till the seekhs are cooked completely. Take them off the barbecue.
• Dip hands in water and carefully push the cooked seekh onto a plate. Cut into medium sized pieces.

Steps:

• Roughly chop onion and put into a chopper. Add garlic cloves, ginger, green chillies, coriander sprigs and mint leaves.
• Roughly chop 1 boiled egg and put into the chopper. Halve the remaining boiled egg and put only yolk into the chopper. Chop the mixture finely and transfer into a large bowl.
• Add mutton mince and salt and mix well.
• Light sufficient coal in a barbeque, dip your hand in water and divide the mince mixture into equal portions. Shape portion on your palm into an oblong.
• Wrap it around a skewer, press it to spread evenly and secure the corners. Shape it like a seekh and place it on the barbeque grill. Similarly make more seekhs with the remaining mixture and place on the barbeque grill. Cook for 4-5 minutes, rotate the skewers and brush with oil.
• Cook, turning and brushing with oil occasionally, till the seekhs are cooked completely. Take them off the barbecue.
• Dip hands in water and carefully push the cooked seekh onto a plate. Cut into medium sized pieces.