HOW MUSIC BORN

                                                                             MUSIC

1)Music was never invented; birds sing, water drips, leaves rustle, wind sighs, fire crackles. It might be better to ask, "Who first realized that the world is so filled with music?"


2)Music was discovered not invented. Everyone hums, taps, beats, etc. Early indians made music.

3)Music goes as far back as human existence.


4)Music is simply sounds put together. Sounds made with different pitches, tones, notes, and even noises. Music can include ANY sound. It could be frogs ribbiting in the rain. The earliest humans would make music by putting sounds together which they enjoyed. This could be beating on something or rubbing sticks together, or clapping, humming, whistling -- making sounds/noises! People over the years have gotten better at putting sounds together and thus music has evolved!


5)Prehistoric musical instruments were found in China and date back to 7000 BC


Pope Gregory The First wrote music around 600 AD.

Archaeologists have discovered many artifacts that were used for music.
People used to pass their histories and myths through stories and songs before there was writing.


No one knows. Cavemen used to make music.


Music in terms of sound created by people for purposes of enjoyment has been around as long as people have. Music theory (noted music, and rules for forming it) didn't start showing up until later.


Roman philosopher and statesman Boethius was the first person to associate music with the alphabet. He used the first fifteen letters of the Roman alphabet to indicate notes that were in use at the end of the Roman period. This system evolved over time, with Benedictine monk Gludo d' Arezzo adding the staff at the end of the 12th Century, placing the letters on certain lines to indicate their pitch.


In the 15th Century, time signatures were added, and the notes evolved into a rounded shape. The 5-line staff with auxiliary lines became standard in the 16th Century, and expression signs and Italian phrases indicating tempo and dynamics were added in the 17th Century.


Ludwig van Beethoven was one of the first composers to use metronome markings on his scores to indicate tempo, having been acquainted with Johann Nepomuk Maelzel, who perfected the metronome around 1815.


God and his angels of course. They played heavenly music.

PULAO

JEERA PULAO

                                                

Ingredients:

 Long Grain (Basmati) Rice 1 cup
 Water 2 cups
 Cumin seeds(jeera) 11/2tsp
 oil  1tbsp
salt to taste
 leaves 2 Bay
cloves 3-4
Few  Black pepper
 Black Cardamom 1

PREPARATION:

    * Clean and wash rice. Wash and drain rice 2-3 times
    * Soak in water for 15-10 minutes.
    * Heat oil and add cumin seeds (jeera), bay leaf, cardamom,
    * Whole black pepper and cloves.
    * When Cumin seeds are done add the rice and salt, mix well.
    * Add water.
    * When it starts boiling low down the flame of the gas and cover it partially.
    * Keep an eye, rice will be done when holes appear on the surface
    * Water is completely absorbed.
    * Serve the jeera pulao hot with any gravies or raita.

KASHMIRI PULAO

KASHMIRI PULAO
                                               

                              
Ingredient:

    Long Grain (Basmati) Rice   500gms
   Onion sliced vertically   100gms
   Cinnamon (dalchini)  5gms
   Cardamom (Elaichi)  5gms
   Cloves  5gms
   A pinch of turmeric powder
   Saffron (kesar)  1gm
   Milk  10 ml
   Walnut  20gms
   Cashew nut  20gms
   Water  1litre
   Oil  50gms
   Salt to taste

 
PREPARATION:
    * Wash and soak rice.
    * Heat oil and fry onions till golden brown and remove.
    * Fry whole spices, turmeric powder, add rice and sauté.
    * Add half-saffron dissolved in little warm milk.
    * Add hot water and mix well.
    * Cook a little. Finish with remaining saffron and cook till grains are separated and done.
    * Garnish kashmiri pulao with fried onions, walnuts & cashew nuts

INSTANT ONION RICE

                                            

Ingredients:

big onions - 4nos
cardamom (elakai)- 2 nos
 cup rice - 1nos
chilly powder - 1/2 tsp
salt to taste
mustard for seasoning


PREPARATION

    * Heat the pressure pan and then pour oil 
    * Season it with mustard seeds and add onions
    * Fry till it becomes transparent in colour.
    * Then add elaichi ,chilly powder,salt
    * Rice with two glass of water
    * Keep it for boiling for fifteen minutes.
    * once the rice boils serve it hot with aaloo fry.

BRINJAL RICE:

                                                              

Ingredients:

 Plain rice 3 cups
 Mustard seeds 1 1/2 tsp
 Afew curry leaves
 Vegetable oil 3 tsp
 Eggplant (brinjals) 3 cups
 Finely sliced green chillies 3 tsp.
 Salt to taste
 Turmeric powder 1 tsp
 Lemon juice 3 tsp

PREPARATION
     * Boil rice and keep aside.
     * In a large pan fry the mustard seeds, curry leaves
     * Add the eggplant (brinjal) and green chillies. Stir on low flame, cover
     * cook for 10 minutes.
     * Add salt and turmeric powder cook for another 5 minutes.
     * Remove from fire and add lemon juice stir well and mix with the rice.
     * Stir gently allowing each grain to coat.

cook Pakistani Chicken Biryani

Pakistani Chicken Biryani:

Ingredient:
 
     * Chicken (1lb cut into medium pieces)
    * Yogurt (4-5tbsp)
    * Ginger paste (1/2tbsp)
    * Garlic paste (1/2tbsp)
    * Turmeric powder (1/2tbsp)
    * Coriander powder (1tbsp)
    * Kesar (1/4tbsp)
    * Butter (2tbsp)
    * Ghee (2tbsp)
    * Onion (1 sliced)
    * Mint leaves (5-10 finely chopped)
    * Coriander leaves (3-4 sticks finely chopped)
    * Whole garam masala (3-4 cloves, 1sinamon stick, 1bay leaf)
    * Milk (1/2cup)
    * Rice (1cup)
    * Ginger (1tbsp finely chopped)
    * Red chili powder (1tbsp)
    * Salt as per taste
    * Cumin seed (1/2tbsp)


PREPARATION
                       

                                                 


Soak the rice for about 20-30 minutes in cold water. Marinate the chicken (add yogurt, turmeric powder, ginger garlic paste, salt as per taste) for about an hour. Take a deep pan and add the ghee after it gets heated. When ghee starts melting add the whole garam masala, sliced onions and fry it till it become golden brown. After that add the marinate chicken to the fried masala, add 1/2tbsp ginger garlic paste, bomaby biryani powder, coriander powder, red chili powder and cook it until the chicken becomes almost ready to eat(80-90% cooked). On the other hand take 3-4 cups of cold water and add few drops of oil, then add salt and cumin seed before putting the container on the stove. When the water starts boiling pour the socked rice to it. When the rice gets half boiled drain all the water from it. Now add the half done rice on top of chicken and add some fried onions, chopped coriander, mint leaves, some chopped ginger, butter and sprinkle few drops of red color.

                                  



In the mean time take half cup of milk and add some keser to it, later sprinkle the keser milk on the biryani. Generally keser gives the nice flavor to your biryani. Now just put a tight lid to the pot incase if you don’t have tight lid then don’t worry for that, just put a kitchen towel on the top of the pot along a regular cover to hold it tight. Cook the biryani in a very low flame for about 20 minutes. Open the lid and mix the rice and chicken well. Remember, mix the rice and chicken very slowly otherwise the rice will brake and that will not look good. Now your Pakistani Chicken Butter Biryani is ready to serve. Serve it with yogurt salad to add the flavor. Try it in your kitchen and enjoy the taste. Hope you will enjoy it and write us here about the experience. Don’t worry if you fail to make it as like as you get in a restaurant but I bet you will cook it better the next time.

Mutton Briyani

          
 

Ingredients :         
               Basmathi Rice - 200 gms
               Onion - 1
               Tomato - 1
               Coriander leaves Curry leaves Cloves-few
               Cinnamon -few
               Cardamom - each 2 Bay leaves,
               Mutton - 100gms




To grind :
           Ginger & garlic paste - 5 tsp
           Green chillies -5,
           Coriander powder - 5 tsp,
           Turmeric powder -3 tsp,
           ½ onion. Grind separately
           Cloves - 2, 
           Cinnamon - 4,
           Cardamom - 4,
           Aniseed - 4 tsp - Crush them separately.



To marinate the Mutton :
 Mutton - 100 gms
 Curd - 250 gms
 Marinate the Mutton in the curd adding a little salt & sugar for about 40 minutes.



Preparation :

1)Heat some oil in a pan and add the onions and after they turn golden brown Add the tomatoes.
2) When they are cooked, add the spices & bay leaves.
3) Add the green chillies & the marinated chicken After 15 minutes.
4)After adding the Mutton Reduce the flame
5)Add the Ground pastes one by one .
6)Finally add the basmathi rice. & salt.
7)And add water in the ratio of 2 cups of water for 1 cup of rice.
8)Finally add some ghee to the rice

 Tip : In pressure cooker let the rice cook for 4 whistles



Kashmiri Biryani:

Ingredients :      


 Mutton - 750 gms
 Basmati rice- 1 kg
 Milk- 200 ml
 Curds - 2 tsp
 Dry ginger powder- 1 tsp
 Cardamom powder-1/4 tsp
 Ghee-150 gms
 Kewra essence- 1/4 tsp
 Saffron-2 gms
 Red chilli powder- 2 tsp
 asafoetida- 1 Pinch
 Garam masala powder- 1 tsp
 Fennel seed powder-2 tsp
 Sugar- 1/4 tsp
 Salt to taste


Preparation :


     1)Fry asafetida and mutton pieces in ghee.
     2)Add curds to the mixture and fry till pink.
     3)Pour water and add salt to taste. Mix well.
     4)Add chilli powder, ginger powder and bay leaf.
     5)Fry for a few minutes and add 1/2 litre water.
     6)Add 1/2 tbsp garam masala and 1tbsp fennel seeds.
     7)Simmer the mixture till well cooked.
     8)Remove mutton pieces and keep them separate.
     9)Boil 2 litres of water with 2 tbsp salt.
    10)Tie garam masala and remaining fennel seeds in a piece of cloth.
    11)Put it in the boiling water.
    12)Now add rice and cook on low flame till half done.
    13)Separate water from the rice.
    14)Alternately arrange mutton and rice layers in a baking tray.
    15)Add milk and ghee.
    16)Cook in a preheated oven till well done.




Malabar Mutton Biriyani

Ingredients : 
               
                   Basmati rice - 1/2 kg
                   Mutton - 1/2 kg
                   (cleaned and cut into big pieces)
                   Onion - 1/4 kg
                   (finely sliced)
                   Tomato - 100 gm
                   (finely sliced)
                   Green chillies - 10 nos
                   Ginger - 10 gm
                   Garlic pods - 8 nos
                   Pepper powder - 1 tsp
                   Turmeric powder - 1 tsp
                   Cashewnuts - 10 gm
                   Cinnamon(pattai) - 4 sticks
                   Cloves(Grambu) - 4 nos
                   Cardamom(Elakka) - 4 nos
                   Curd - 1 tbsp
                   Fennel(Perinjeerakam) - 1/2 tsp
                   Mint leaves(Pudhina) - 1/2 bunch
                   Coriander leaves - 1/2 bunch
                   Ghee - 1/4 cup
                   Oil - 1/4 cup
                   Salt  to taste    

                                      Preparation

1)Grind together ginger, garlic and green chillies into a coarse paste.
2)Clean and soak rice for 30 mins. Keep aside.
3)Heat oil in a heavy bottom pan or a kadai.
4)Add 1/2 of the sliced onions and fry, till golden brown. Keep aside.
5)Heat up the remaining oil.
6)Season fennel.
7)Add rest of the sliced onions and cashews and fry, till it becomes soft.
8)Add tomatoes, ground paste, turmeric powder, pepper powder, curd, mint and coriander leaves and saute, till the oil starts to separate.
9)Add mutton and cook, till the mutton is 3/4th cooked.
10)Add salt.
11)Cook the rice along with all spices and salt, till it is 3/4th done.
12)Grease a vessel with little ghee.
13)Spread 1/2 of the mutton masala and place 1/2 of rice over it.
14)Pour 2 tbspn of ghee on top of it and sprinkle some roasted onion.
15)Spread the remaining masala and top it with rice followed by ghee and fried onion.
16)Close it with a air tight lid and put Mutton biryani in dum for 10 - 15 mins.
   We can put Mutton biryani in oven after layering it in a prirex or oven safe bowl. Pre heat the  oven for 200 degree and keep it for 10 mins.
   
   If using microwave, layer Mutton Biryani in a microwave safe container and keep the power in defrost mode and set 10 mins..

  Serve mutton biryani hot with raita and papad.

Hyderabad Mutton Biryani:

Ingredients : 

              Rice-1 kg
              Mutton - 1 kg
             Cardamom 10 gm
             Cinnamon  10 gm
             Cumin seeds 10 gm
             Cloves  10 gm
             Ginger  40 gm
             Garlic   20 gm
             Green Chillies 100 gm
             Fried Onion   50 gm
             Coriander Leaves 1 bunch
             Pudina Leaves   1 bunch
             Yogurt(FRESH CREAM)   1/4 kg
             Ghee - 1/4 kg 




To grind:

Grind green chilies, ginger, garlic, all the spices, fried onion, coriander leaves, and pudina leaves together. 

                                            PREPARATION:
              
                   Wash mutton and keep it in a vessel.
                   Add the  grind mixture  to the meat
                   Then, add curd and mix the ingredients slowly.
                   Leave aside for half an hour.
                   In the meantime,
                   Put 2 liters of water in a vessel and place it on the stove.
                   Add rice to the vessel,
                   when the water boils.
                   Take out some semi-cooked rice from the vessel
                   Spread it on the meat and spices mixture, to form a layer,
                   Even as the left rice is being cooked.
                   Add a second layer of rice, 
                   while there is still some rice left in the vessel.
                   By the time you spread the third layer with the left rice, 
                   It would be fully cooked.
                   Combine one cup of boiled water and 1/4 kg ghee. 
                   Spill it on the rice.
                   Put a plate on the vessel and seal its edges with dough.
                   Place the vessel on stove 
                   Cook for 15 minutes on medium heat.
                   Turn off the heat and leave the biryani for 15 minutes, 
                   After which it will be ready to be served.

BE HEALTHY TAKE HEALTHY

Irish Stew

 Ingredients:
  
 3 lbs meat chops
 5 medium carrots
 5 medium onions
 2 1/2 cups stock water 
 1 package frozen  peas(defrosted)
 8 to 10 potatoes
Sprig of thyme(omam)
Salt and freshly ground pepper to taste
Chopped Kothamalli  and chives for garnish.
 
PREPARATION

1. Cut the chops into chunks and trim off excess fat. Set aside.

2. Render down the fat on a gentle heat in a heavy pan, discarding the pieces.

3. If the carrots are young and the onions small, leave them whole.
   Otherwise, prepare and cut them into chunks(Rasavalli kilangu).

4. Toss the meat in the hot fat until it is slightly browned,
    then quickly toss the vegetables as well.

5. Layer the meat and vegetables in a large oven-proof casserole,
    carefully seasoning each layer with salt and pepper.

6. Deglaze the pan with the stock or water and pour into the casserole.

7. Peel the potatoes and lay them on top of the casserole so that they will steam while the stew cooks.
    Season the potatoes.

8. Add the sprig of thyme, bring to a boil on top of the stove.
   Cover and transfer to 375f degree oven, or allow to simmer on top of the stove,
   until the stew is cooked - about 1 1/2 hours, depending on whether the stew is made with lamb or mutton.

9. When the stew is cooked, pour off the cooking liquid, degrease it and reheat in another  saucepan.
    - If you wish, you can thicken it slightly by whisking in a little roux into the boiling liquid.
    Check seasoning and pour back over the stew.

10. Bring back up to the boiling point, sprinkle with chopped parsley(Kothamalli) and chives and serve from  the pot.
                                                                            Or
     for a really appetizing way to present this dish, brown the top layer of the potatoes under the broiler,
     Sprinkle with the (mint)puthina, and then serve.

Indonesia: Kambing Kurma

 Ingredients:

2 Pounds Mutton
1 Teaspoon Salt
5 Tablespoons Ghee
2 Teaspoons Coriander Seed
1 Teaspoon Cumin Seed (cheeragam)
1 Teaspoon Fennel Seed(peruncheeragam)
1 Teaspoon Cardamom
1/4 Teaspoon Cloves
1 Teaspoon Pepper
5 Medium Shallots — Chopped (chinna venggayam)
6 Cloves Garlic — Chopped
2 Teaspoons Ginger
2 Teaspoons Lemon Grass
1/2 Teaspoon Cinnamon (Pattai)
2 Medium Bay Leaf (birinji illai)
6 New Potatoes — Cubed
8 Tablespoons fresh curd
Salt And Pepper — To Taste

 PREPARATION

1)Directions Combine coriander, cumin, fennel, cardamom, cloves and pepper.
2)Saute in a dry skillet for 2 minutes.
3)Remove and let cool.
4)Grind in a coffee grinder or mortar and pestle.
5)Sprinkle this mixture over the meat along with the salt.
6)Let marinate for at least 20 minutes up to 1 day.
7)Saute meat in ghee for 5 minutes.
8)Add onion and saute fo 5 minutes.
9)Add garlic, ginger and lemon grass.
10)Saute for 2 minutes. Add cinnamon, bay leaves and stock.
11)Bring to a boil, add potatoes and simmer for 45 minutes.
12)Add yogurt(fresh curd ) and simmer (Do not Boil) for 20 minutes.
13)Season with salt and pepper and serve with rice.

Andhra Mutton Curry:

 Ingredients :

• Mutton/ lamb : 600 gms
• Onion : 2 (medium) (finely chopped)
• Tomato : 3 (finely chopped)
• Oil : 4 tbsp
• Curry Leaves : 6-7
• Coriander Leaves : for garnishing
• Ginger & Garlic Paste : 1 1/2 tbsp
• Turmeric powder : 2 tsp
• Cumin seeds : 1/4 tsp

Masala To grind :

• Cloves : 3
• Cinnamon : 1″
• Bay Leaves : 1
• Cardamom : 3
• Coconut : 1/4 cup (shredded)
• Coriander Powder : 1 tbsp
• Whole red chilies : 4-5 (according to your spice level)
• Whole Black pepper : 1/2 tbsp
• Coriander Leaves : 1/2 cup
• Cumin seeds : 1/2 tsp
• Fennel seeds : 1/2 tsp
• Onion : 1/4 cup (from mentioned above)

Preparation :

1. Pressure cook the mutton with some water (1 cup), cumin seeds (1/4 tsp), salt and turmeric powder for four to five whistles or till it becomes tender. After that remove it and separate the water and mutton.
2. Heat a pan and fry the ingredients ( cloves, cinnamon, bay leaves, cardamom, red chili, whole black  pepper, cumin seeds and  fennel seeds ). Let it cool and grind them into fine powder. Keep it aside.
3. Now in the same pan fry the onions (1/4 cup) till it becomes translucent and add into the above ground mixture.
4. Add the remaining ingredients  (coconut, coriander leaves and coriander powder). Grind them all together into a coarse paste.
5. In a wide pan add oil and onions (remaining all ) fry them till it becomes translucent.
6. Then  add the ginger garlic paste fry them for few minutes and add the pressure cooked mutton fry them all together for 3-4 minutes.
7. Now add the chopped tomatoes , required salt, turmeric powder and curry leaves. Let them cook in heat for 3-4 minutes in simmer heat.
8. Finally add the ground mixture and some water ( which is separated from the mutton and you can adjust the water according to the consistency you want) mix it all together let it sit in the heat for 5 -10 minutes.
9. When the masala smell goes off and the oil starts to separate at the top, remove from heat  and garnish it with coriander leaves and lemon juice.
10. Serve it hot with chapathi or rice or  with biryani.

NON-VEGITERIAN chicken

Butter Chicken - Spicy & Gravy:( my favorite)

Ingredients:

Chicken (boneless) - 500GM(Cleaned and cut into small pieces)
 

Plain thick yogurt(fresh curd) - 1/2 cup
Garam masala -       1 tsp
Cumin powder -      1 tsp
Tandoori masala -    2 tsp
Ginger paste -          1 tsp
Garlic paste -           1 tsp
Juice of 1/2 lemon
salt - to taste
Butter (or) vanaspathi(dalda)- for frying

For Gravy

Onion -                   1 nos
(finely chopped)
Garlic paste -          1 1/2 tsp
Ginger paste -         1 1/2 tsp
Tomatoes -              2 nos
(finely chopped)
Tomato sauce or paste - 2 tbsp
Fresh cream -           1/4 cup
Honey or sugar -      2 tsp
(check the sweetness or add less)
Coriander leaves - few
(chopped)
Salt - to taste
Kashmiri chilli powder - 1 tsp
Cashew nuts - 4-5 nos
(soaked in hot water)

 

PREPARATION:

1)Combine the ingredients for marinade and put in the chicken pieces.
2)Mix well and leave it to marinade in a fridge for an hour.
3)Melt butter in a pan on medium flame and fry the chicken pieces.
4)Cook the chicken till it is 3/4th done.
   Later it will cook in the gravy.
5)In the same pan, add little butter and fry onions, ginger and garlic paste.
6)When it turns brown add chilly powder and add tomatoes.
    Continue frying at low heat till the tomatoes are mashed up.
7)When the gravy is cool, grind the soaked cashews along with the marinade in a blender.
8)Pour the gravy back to the pan and allow to cook on low flame .
9)Slide in the fried chicken pieces. Allow it to simmer till the chicken is well cooked.
10)Heat a pan and dry fry the fenugreek leaves.
11)Add tomato sauce, fresh cream, honey and crumble the fenugreek leaves on the gravy.

  (Serve on a plate and add chopped coriander leaves and remaining cream)

Kadhai Chicken:

Ingredients:

Whole Chicken      1
Chopped Onions (medium size)     3-4
Chopped Tomatoes (medium size)     6-7
Ginger Paste                                         2 tsp.    
Garlic Paste                                          2 tsp
Chopped Green Chilli                          3
Coriander Powder                                2 tsp

Garam Masala Powder           2 tsp
Red chilli powder                    1-1/2 tsp
Turmeric Powder                    1/2 tsp
Salt to taste    
Vegetable oil as required    
Coriander leaves for garnishing 

 

PREPARATION:

1.Thoroughly clean the chicken and cut into pieces.
2.Heat oil in a kadhai. Add chopped onions and green chilli and fry until light golden brown in      color.
3.Add red chilli powder, turmeric powder, garam masala, coriander powder and salt. Mix well.
4.Add tomatoes, ginger, garlic paste and cook until the tomatoes become tender.
5.Add little water and bring it to boil.
6.When the gravy becomes slightly thick, add chicken pieces and mix well.
7.Reduce the heat. Cover and cook for 10-15 minutes (or until fully cooked).

(If you have copper base kadhai then transfer the contents to that. Heat for a while.    Then garnish with coriander leaves and serve hot.)

 

 Palak Chicken 

Ingredients:Chicken                                          1/2 kg
Spinach (Palak)                              1 bunch
Onions (medium size)                       3
Garlic                                               12 pods
Green Chillies                                  6-8
Coriander Leaves (finely chopped)        Handful
Cloves  (Kirambu)                                          4
Cinnamon (Patthai)                                         1 stick
Bay Leaf (Brinji Ilai)               1
Curd / Plain Yogurt               1/2 cup
Oil (refined) for frying     
Salt to taste      

PREPARATION
 
1.     Finely chop the onions, garlic and green chillies.
2.     Boil the spinach on low heat in a vessel till it is soft. Switch off and set aside
3.     Heat oil in a wok/pan.
4.     Add cloves, cinnamon, bay leaf. Fry for a minute.
5.     Add onions till they turn pink.
6.     Add finely chopped garlic, green chillies and coriander.
7.     Add spinach to this mixture.
8.     Fry this mixture for a couple of minutes
9.     Take the mixture off the heat.
10.     Use the blender to grind the spinach mixture to paste.
11.     Heat some more oil in pan. Add the paste from blender.
12.     Add curd / plain yogurt.
13.     Once the oil starts leaving the sides of the pan, add chicken and salt.
14.     Cook on low heat till the chicken is done.
      
      Serve with hot rotis or rice or bread.

CHICKEN LOLLIPOP 

Ingredients:-

   Chicken drumettes(leg piece)    - 5
   Ginger paste       -1tsp
   Bresh curd        - 1/2 cup
   Egg (yolk)       -1
   Black pepper   -2tsp
   Salt for taste
   Sugar for taste
  Corn flour - 1cup
  Breadcrumbs- 1 cup
                                                        (If  you  drink  wine use red wine -2tsp)



Preparation:-
 
1)Firstly take out the knife and with that scrape and pull the meat from top to the bottom of the  chicken drumette.
2)Now  the chicken in the ginger, egg white, mashed  curd, black pepper, salt and sugar .
3)Now set the chicken in the refrigerator for and keep it there for 10-15 minutes.
4)Now dip the chicken into the corn flour and then into egg yolk and then into the bread crumbs.
5)Keep it in refrigerator and then deep fry them in the oil on the medium to high heat until red brown.