Masaleedar Kheema

-







Kheema or minced meat is used in the preparation of several non-vegetarian dishes in muslim households of Mysore. Kheema adds a special flavor when added to any dish. I feel Kheema, like potato is very versatile and blends wells with other ingredients to give out its unique flavour and aroma. The Masaledaar Kheema recipe can be prepared either with lamb, beef or chicken Kheema.  The basic recipe remains the same but variants like Keema Mutter, Aloo Kheema or Kheema beans aloo can be prepared.


Ingredients

Kheema ( Lamb) – 300 g ( washed and drained)

Oil – 2 table spoon

Chopped Onion – 1 cup

Tomatoes ( Medium sized, Ripe) – finely chopped

Green chilli – 1 chopped

Ginger Garlic paste – 1.5 table spoon

Red chilli powder – 2 tsp

Turmeric powder – ¼ tsp

Dhania powder – 1 .5 tsp

Garam masala Powder – 1 tsp

Chopped Coriander leaves – Handful

Fresh Lemon juice – Few drops

Method

1.       Heat oil in a pressure cooker and add the chopped chilli.

2.       After few seconds, add the chopped onion. Saute until slightly brown

3.       Add the ginger garlic paste and cook for 2 minutes on low flame.

4.       Add the tomatoes and the dry masala powders

5.       Cover the pan and cook until the tomatoes soften and turn pulpy

6.       Add the Kheema and salt. Mix well.

7.       Cook on medium flame for 5  minutes

8.       Cover and pressure cook for 5 minutes

9.       Uncover the pan and cook until excess water is absorbed.

10.   Add coriander leaves and lemon juice just before serving

11.   Serve hot with layered paratha.

Comments

Post a Comment

Popular posts from this blog

Ballar aur Murghi ka Korma

-
Image
  Ballar ki phalli or Hyacinth beans ( Avarre Kallu in Kannada) is a much loved vegetable in the South. The winter brings in tons of fresh beans in the market and every kitchen in the neighbor hood is over zealously busy preparing the tastiest dishes with it. The beans are very versatile and bursting with flavor. They are added in vegetarian as well as with meat and chicken dishes. One of my favourite dish is the ballar aur murgi ka korma ( Chicken and bean Korma). The beans add a very subtle but very unique flavor to the curry and coupled with the spicy curried chicken, the taste is out of this world.     Ingredients   Chicken - 500 gms, Curry cut Ballar ki Phalli ( Shelled) - 1 cup Coconut paste - 1/2 cup Onions - 2 large, ground into a fine paste with 4-5 cloves and 2 cardamom pods                1 small onion -  finely Sliced Tomato - 2-3 medium ...
Read more

Bhaji ka Chaar

-
Image
Bhaji ka char is a tangy, spicy curry made from seasonal greens and dals. It is a very rustic recipe commonly prepared in Muslim households in Mysore and surrounding areas. For me this is a very special dish as this is simple, delicious and highly nutritious. In our house the expert in making bhaji ka char is my aunt, Afza aunty. Come monsoon or winter, whenever there was a sharp chill in the weather my request to Afza aunty was “ Aaj bhaji ka char banao”. My aunty used to happily oblige as this is her favourite too. The recipe is totally borrowed from her and reproduced below.Thank you Afza aunty for the recipe and the beautiful memories. Before we get to the actual details, there are few points to note. The bhaji or greens used in the char are either chaulai or chudi ki bhaji or dant  ( all called as amaranth leaves in English) or munge ki bhaji ( moringa leaves) or you can mix chaulai, dant and dill leaves ( Sui ki bhaji) in equal proportions. Palak, methi or other green...
Read more

Ande Ka Chaar - Plain n Simple Egg Curry ( Muslim Style)

-
Image
"Ande Ka Char is a quick and easy egg curry. It is spicy, tangy and simply irresistible. The word char in Mysore style Muslim cuisine applies to curries which use coconut and tamarind pulp ( Imli ka Khatta). There are different kinds of chaar's made in our homes like the Kali Mirch ka Chaar, Khopre ka Chaar ( Coconut curry) but the Ande ka Chaar is the king of chaar's. The simple recipe is given below. Try it to get a taste of Muslim food Ingredients Egg - 6 ( Hard boiled ) Coconut - 1/2 coconut freshly grated Onion - 2-3 medium Tomatoes - 2 large Ginger -garlic paste - 1 tsp Zeera - 1 tsp Rai - 1/2 tsp Curry Leaves - 1 Spring Tamarind Pulp - 2 tbsp. ( thick pulp) Red chilli powder - 1 -2 tsp Dhania Powder - 2 tsp Turmeric - 1 tsp Oil - 2 tbsp. Salt to taste Water - as needed to adjust the consistency of curry Method 1. Deshell the egga and make slits on the sides keeping the whole egg intact 2. Grind the grated coconut, Onions and Tomatoes separa...
Read more