Monthly Archives: May 2017

Keema Hari Mirch

Keema hari mirch is one of my favorite ways to consume mincemeat, after kebabs. I love the smell and taste of fenugreek and green chillies along with ginger in Keema and if it is served with homemade chapattis, YUMMmmmMmMmmmM. Try it and love it, its worth it. ❤

Ayesha’s Kitchen

Ingredients:

  • 1 kilo beef mincemeat
  • 3 onions, sliced
  • 3 tomatoes, sliced
  • 10 – 12 green chillies, sliced
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 1 cup oil
  • 2 tbspns julienne ginger

SPICES

  • Salt to taste
  • 1 tbspn red chilli powder
  • 1 tspn turmeric
  • 1 tbspn coriander powder
  • 1 tspn cracked coriander seeds
  • 1 tbspn cumin seeds
  • 1 tspn garam masala
  • Few cloves
  • Few peppecorns

FOR TEMPERING

  • 2 tbspns ghee
  • 1 tbspn dried fenugreek leaves

Method:

  • Heat oil in a cooking pan and fry onion until they are translucent. Add ginger and garlic paste and fry until the onions are golden and crispy. Add half of the green chillies.
  • Add mincemeat and break it with the wooden spoon. When it starts changing the color add salt and tomatoes and cook on high heat until tomatoes are tender. Add all the spices and remaining half of the green chillies.
  • Cook on medium flame until the moisture dries out and oil starts to separate. Meanwhile melt ghee in a pan and splatter some fenugreek. Add this tarka to your mincemeat and garnish with some ginger, coriander and more green chillies.
  • Serve hot with homemade roti and mint sauce.

Smokey Kofta Biryani

This is LEGENDARY! It takes a lot of effort and time to make it but the result is amazing. People will love you for this and you will get paid for your effort in form of love and thank yous.

It is my own creation, made for some of my besties over a dinner party and they loves it. The tender, charcoal smoked meatballs and spicy potatoes with aromatic rice is a perfect combination to make anyone fall for you. ❤

Ayesha’s Kitchen

Ingredients:

FOR KOFTAS

  • ½ kg beef mince with fats
  • 2 onions fried
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 7 – 8 green chillies (small)
  • A bunch of coriander
  • Few sprigs of mint
  • 1 tbspns Salt
  • 1 tbspns red chilli flakes (for extra hot)
  • 1 tbspn crushed anardana
  • 1 tbspn crushed cumin seeds
  • ½ tspn ground garam masala
  • 1 egg
  • Oil for shallow frying

FOR BIRYANI

  • 1 cup oil
  • 3 cups rice (soaked in cold water)
  • 3 onions sliced
  • 3 tomatoes crushed
  • 2 tbspns ginger and garlic (freshly crushed)
  • 6 – 8 dried plums soaked in hot water for 30 mins
  • 3 medium potatoes cut into big chunks
  • Salt to taste
  • 1 bay leaf
  • 5 – 8 cloves
  • 1 tbspn black peppercorns
  • A small piece of aniseed
  • 2 large pieces of cinnamon
  • 2 black cardomoms
  • 2 green cardamoms
  • 1 tbspn cumin seeds
  • 1 tbspn coriander powder
  • Few drops of yellow food color
  • Few drops of kewra essense
  • Some lemon juice
  • 5 boiled eggs

FOR GARNISHING AND TEMPERING

  • 2 tbspns ghee
  • 1 fried crisp onion
  • Few lemon slices
  • Some chopped mint leaves
  • Some chopped coriander leaves
  • 3 – 4 curry leaves
  • Charcoal

Procedure:

  • For koftas/ meatballs, grind onion, chillies, mint, coriander and anar dana and add mince. Mix well on pulse and take out in a mixing bowl. Mix all the spices in egg and add it to the mincemeat mixture and mix well. Make small round balls, (size of golf ball) and refrigerate.
  • Meanwhile, boil biryani rice. Biryani rice should be cooked to 80% of the tenderness. This will help to maintain the shape of biryani rice. Remaining 20% will be cooked in dam.
  • Heat oil in a pan and fry onions, add ginger garlic and tomatoes. Mix well and when tomatoes are tender, add potatoes and all the spices and cook covered on low heat until the potatoes are tender and masala is made.
  • Meanwhile, fry koftas and temper them with coal. Keep aside until needed.
  • For tarka, fry 1 sliced onion until its crispy golden and add curry leaves. When the curry leaves begin to splatter, the tarka is ready.
  • In a separate pot, lay the 1st layer of rice, add tempered koftas, coriander, mint, green chillies, 2nd layer of rice, potato curry and the 3rd and the last layer of rice. Drizzle some yellow food color, kewra water, lemon juice and tarka. Cover and cook on dam for 10 minutes.
  • Take of the lid of the cook pot and very carefully mix the biryani. Serve hot with boiled egg. mint raita and fresh salad.

Ayesha’s Kitchen