Recipes Collection: keema

Showing posts with label keema. Show all posts

Sunday, March 16, 2014

Keema Nan

Keema nan

Ingredients for dough

Flour 3 cups
Wheat flour 1 cup
Egg 1
Sugar 3 tsp
Salt 1 tsp
Yogurt 1 cup
Soda by carb 1 ½ tsp
Melted ghee ¼ cup
Water to knead the dough

Ingredients for filling

Mince meat 1 cup
Green chilies 2 to 3 chopped
Chili powder ½ tsp
Salt ¼ tsp
Coriander powder 1 tsp
Coriander leaves 2 tbsp chopped
Egg yolk 1
All spice ½ tsp

Method for mince

In a pan add Mince meat1 cup, Chili powder½ tsp, Salt ¼ tsp, Coriander powder 1 tsp, All spice ½ tsp and ½ cup water, cook till mince tender and dry. Cool it mix with chopped coriander leaves, green chilies and egg yolk mix and keep aside.

Method for dough

In a bowl mix egg, salt, sugar, ghee and yogurt into sifted flour, wheat flour kneaded with a little water until smooth and elastic, keep it cover with wet cloth for 1 hour, dissolve soda in ¼ cup water then mix into the dough and knead it, make big round balls, wet the balls with little melted ghee and beaten egg, make into a quarter plate size roti, spread mince, mix with egg yolk, roll it round with wet hands make into a paera, now roll into a big nan, bake in a hot oven 200 degree C for 10 minutes. Remove wrap in a cloth and keep it so it doesn’t become hard.

Saturday, December 21, 2013

Keema Pasta Biryani Mutton Kheema Macaroni Biryani

Kheema Pasta Biryani

Ingredients
Minced Mutton Keema - 250 gms
Macaroni / Pasta - 250 gms
Onion minced - 1 no
Tomato chopped - 1 no
Ginger & garlic paste - 2 tbsp
Red chilli powder - 2 tsp
Coriander powder - 2 tbsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Curd - 2 tbsp
Chopped mint leaves - handful
Chopped coriander leaves - handful
Cinnamon stick - 2" piece
Cardamom - 4 nos
Cloves - 4 nos
Oil - 2 tbsp
Salt to taste
Water - 1/2 cup

Mutton Kheema Pasta

Method
1. Cook pasta al dent as per box instructions in salted water. Drain pasta, mix 1 tsp oil and set aside.
2. In a deep pan heat oil, add whole garam masalas and onions, saute till onions turn brown.
3. Add ginger & garlic paste to the onions and saute till raw smell leaves.
4. Add keema to the pan and stir fry for 3 mins.
5. Next add chopped mint and coriander leaves, tomatoes, red chilli powder, coriander powder, garam masala powder, turmeric powder and curd to the pan, stir fry everything on medium heat for 5 mins.
6. Now add water to the pan, stir well and cook keema covered on medium heat for 8 to 10 mins.
7. Once keema is cooked, add salt to keema, stir well and cook uncovered until the gravy slightly thickens.
8. Finaly toss pasta to the keema gravy, mix well until keema and pasta are dry.
Serve hot Keema Macaroni Biryani with raita