This recipe is my very own version of tawa keema. It is a very chat pata, masaledaar dish which can be made in minutes and loved by all. A very easy and rich recipe for you one dish girls party or just a casual dinner when you dont feel like cooking a time consuming dish.
4 tbspns oil
500 gms chicken/ lamb/ beef keema
A generous pinch of meat tenderizer (only if using beef or mutton)
2 tbspns fried onions (crushed)
1 tbspn ginger and garlic paste (fresh)
2 tomatoes blanched, peeled and chopped fine
3 tbspns green chillies (chopped fine)
Salt to taste
A generous pinch of chicken salt
1 tspn Kashmiri red chilli powder
1 tspn red chilli flakes
½ tspn turmeric
1 tspn cracked coriander seeds
1 tspn crushed roasted cumin seeds
1 tspn pan roasted anardana (crushed)
A pinch of cracked black pepper
A generous knob of butter
A pinch of methi leaves
2 tbspns lemon juice
Add a generous pinch of meat tenderizer to the mincemeat and mix. Keep aside for 30 minutes. If you are using chicken mince, eliminate this step.
Heat oil on a tawa and fry ginger garlic paste and green chillies. Add the mince and stir fry. Break it into pieces while stir frying on medium heat. Add tomatoes and all the ingredients accept lemon juice, methi leaves, black pepper and butter and cook until the tomatoes are mushy.
Add butter and stir fry until the food looks cooked and the oil starts separating. Add rest of the ingredients and give a quick last stir.
Spaghetti Bolognese is one of favorite pastas. I don’t make it with wine but use extra beef broth instead. The art of this sauce is that it is simmered over low heat for atleast 4 hours until all the flavours and all the seasonings melt in. Super LOVE ❤
500 gms spaghetti (al dente)
500 gms beef mice
2 tbspns minced garlic
1 large onion (chopped)
250 gms button mushrooms (chopped) (optional)
2 carrots (chopped)
1 celery stick (chopped)
¼ cup olive oil
500 ml passata
3 cups beef broth
1 tbspn brown sugar
Salt to taste
Cracked black pepper to taste
2 tbspns chopped fresh basil
2 tbspns chopped parsley
1 tbspn chopped thyme
1 tspn oregano
Heat oil and add onion, fry until translucent and add garlic. Stir fry for a minute and add beef mince. Break the beef mince with the spoon and stir fry until it starts changing the color. Add all the veggies, herbs and spices and mix.
After 5 minutes, add beef broth and passata and cook covered on low heat for 4 hours until all the flavors melt and mix in it and the sauce reduce.
After 4 hours of simmering, serve hot with boiled spaghetti. Either mix the sauce in the pasta or over the pasta and serve with grated parmesan cheese.
White sesame roll, tasty cheese, tangy tomato, high quality beef & juicy beetroot…… That’s how Aussies enjoy their beef burgers……. 😀
2 white rolls
250 gms beef mince with fat content
Some salt and pepper to season
4 – 6 slices of canned beetroot
1 cup lettuce
2 tomato slices
2 eggs (cooked in egg rings, on low heat with a splash of olive oil)
Some ketchup to drizzle
2 slices of tasty cheese
-Make 2 fat beef patties of mincemeat and cook them in 2 tbspns oil on medium heat for 2 minutes per side.
-Cut white rolls into two and heat on the griddle until it’s a bit red from inside.
-Now on the top part of the bun drizzle some ketchup and on the other side of the bun lay some lettuce leaves, a slice of cheese, beef patty, egg, tomato and beetroot. Now put the bun side with ketchup on top and serve hot with chips.
-Do the same with the other roll and enjoy juicy beef burger the Aussie way.
When you are not in the mood of picking bones and want some veggies in your meal …….
3 cups rice (soaked for 15 mins)
Some water to boil rice
2 sliced onions
2 large onion chopped
1 cup oil
750 gms beef/ chicken/ lamb/ goat mincemeat
1 cup fresh peas
2 large potatoes, cubed
1 tbspn fresh crushed ginger
4 tbspns yogurt
Few drops of kewra essence
Few lemon slices
Some fresh coriander
Some yellow food color
Some fresh mint leaves (optional)
4 green chillies
Salt to taste
1 tspn cumin seeds
1 tbspn garam masala
Few dry plums
1 tbspn coriander powder
1 tbspn fenugreek leaves
A piece of cinnamon
2 big black cardamoms
4 – 6 green cardamoms
7 – 8 cloves
1 tbspn peppercorns
4 bay leaves
Red chilli flakes/ red chilli to taste
1 tspn turmeric
1 onion sliced
Few curry leaves
2 dried red chillies
½ cup oil
-Heat oil and fry whole garam masala. When it begins to sizzle add ginger paste and onion and fry until its golden brown. Add mincemeat and cook until it starts changing its colour. Add tomatoes and 2 tbspns of yogurt and all the spices along with dried plums. Cook for 5 mins and then add potatoes and peas and cook covered for 20 minutes.
-Boil rice to 3/4th strength.
-Now in a non-stick deep pan lay a layer of yogurt, then rice, then mincemeat, again rice and then coriander, mint, lemon slices, yellow food color and kewra essence.
-Now in a frying pan heat oil and fry tarka onion and curry leaves. When onion gets golden brown add red chillies and spread this tarka all over the top of biryani.
-Cook covered for 5 minutes on low heat and serve hot with raita and salad.