KHEEMA

Wash the kheema(minced meat) well and drain the excess water.
You can use mutton or chicken kheema as per your preference.
Heat the oil in a wok or deep pan over medium heat. Add the cumin seeds,tej patta,cinnamon sticks,cloves,pepper corns,Kashmiri chilli,cardamom and fry for 1 minute .
Add the onions and sauté till they turn a pale golden color, for about 5 minutes.Add the garlic-ginger paste and fry for 1 minute to get rid of the "raw" fragrance.Add the chopped tomatoes and once softened add  coriander powder, cumin powder, garam masala powder, pepper powder, haldi,chilli powder,green peas and salt to taste and sauté, stirring almost continuously, until the oil begins to separate from the masala. (When this happens, you know the spices are cooked to perfection.)Add the meat to the masala and sauté until browned, stirring often to prevent burning— about 5 to 7 minutes. Add slight water when required.
Fry some potatoes and add it to the cooked kheema at the end.

Garnish with coriander leaves and squeeze some lime juice.

Serve Hot with Pav(Bread).🙂


Did you know
Like much of Northern India's cuisine, keema or queema has Persian roots and was brought to India by the Mughals. It is believed to have been first mentioned as a recipe in writings about Emperor Akbar. The word itself can be traced back to an ancient Turkish word "kiyma" meaning ground or minced meat

 

Comments

Post a Comment

Popular posts from this blog

DHANSAAK AND BROWN RICE

Image
BROWN RICE  RECIPE: Soak the basmati rice in enough water for 20 to 30 minutes. After 20 to 30 minutes, drain the water from the soaked rice. Set the rice aside. Heat oil or ghee in a thick bottomed pot. Add the cinnamon stick, Black cardamom, cumin seeds, star anis, cloves and black peppercorn. You can also add 1 tej patta. Fry the whole spices on a low heat till they get fragrant. Add the sliced onions. Stir and fry the onions till they get translucent and are softened. Now add sugar and stir. Continue frying the onions till they caramelize or get browned. The sugar will also caramelize. Keep on stirring in between to ensure even browning. When the onions have got browned, quickly remove some onions for garnishing. They will have sweet taste and will be a little sticky due to the caramelization of sugar. Add the rice and gently stir. Pour 1.5 to 2 cups water or as required. Add salt and stir. Cover tightly and let the rice cook till done and all the water is absorbed. Check once ...
Read more

GAJAR KA HALWA ( CARROT HALWA)

Image
Description: Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding from the Indian subcontinent. It is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a type of clarified butter from the Indian subcontinent. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter. (Source :WIKIPEDIA) Recipe: Wash and Peel (Orange or Red) Carrots as per preference. I always Prefer the Orange Australian Carrots as they are sweet and of very good quality. Grate the carrots well and then start by cooking it by adding  some ghee, w hen heated, add the cardamom seeds and grated carrots and mix well....
Read more

Handvo (Veg Lentil Cake)

Image
  Recipe: STEP 1: Soak 2 cups Rice, 1 cup chana dal and 1 cup toor dal over night. Next morning Wash them well and grind it to a thick crunchy Batter in a grinder adding very little water while grinding. Add few drops oil and 3 Spoons Curd and leave it for 6 to 7 hours for fermentation. Always ensure to close the lid tightly so the batter ferments well, not allowing any air to go in and PS: Fermentation happens quicker in summers... STEP 2: Add some salt, ginger chilli paste, dried fenugreek ( kasuri methi), turmeric powder, red chilly powder, grated bottle gourd ( lauki in hindi) ,chopped curry leaves & mix well and add a tadka(tempering) of asofetida , til (sesame seeds) , mustard seeds, methi seeds, red kashmiri chilli in oil and add it into the batter and mix immediately. Leave aside this prepared handvo batter for half an hour and then start to cook it. Frying: Add some oil  in a nonstick pan and add to it some asofetida , til (sesame seeds) , mustard seeds, methi ...
Read more