Tag Archives: Charcoal Tempered

Dam Ka Keema

Dam ka keema is one of my favourites in Pakistani home cooking. It is an ideal dish for all sort of parties, lunch or dinner & sehri/ suhoor in Ramadan. It is best served with plain paratha & rumaali roti but goes good with daal chaawal as well.

Try it & let me know how you go….

Ingredients

  • 1 kg mincemeat (mutton/ beef)
  • 6 medium sized onions, sliced
  • 1 cup oil
  • 2 tbspns ginger garlic & green chilli paste
  • 1.5 cup yogurt (a bit sour)
  • Coal, for tempering
  • 4 desi moti green chillies/ 2 Bengali green chillies
  • 4 tbspns coriander leaves
  • ½ cup mint leaves
  • 7 – 8 almonds
  • ¼ cup roasted chickpeas
  • 2 tbspns ginger juliennes
  • 1 lemon

SPICES

  • ½ tspn poppy seeds
  • 1 bay leaf
  • Salt to taste
  • 1 tbspns red chilli flakes & powder (heapful)
  • 1 tspn turmeric (heapful)
  • 1 tbspn meat tenderizer (raw papaya paste)
  • 1 tbspn coriander powder
  • 1 tbspn roasted and crushed cumin
  • 1 tspn black pepper
  • 1 tspn kasuri methi, ½ tspn nigella seeds & 2 tbspns pomegranate seeds (make powder together)
  • 1 tbspn Shan Bihari masala
  • Garam masala

FOR GARNISH

  • Ginger juliennes
  • Green chillies
  • Mint & coriander leaves (chopped)

METHOD

  • Heat oil and fry onions until they are golden & crispy but not dark. Take it out in a plate and leave the oil in the pan. Turn off the flame as we will be using the same oil to make the curry.
  • Combine fried onions, coriander, mint leaves, 1 green chilli, roasted chickpeas, poppy seed, almonds, yogurt and all the spices (except kasuri methi, nigella seeds, pomegranate seeds, garam masala & bay leaf) in blender and make a smooth paste.
  • Mix this smooth paste in mincemeat and keep it aside until needed.
  • Heat the same oil in the same pan (as it has the onion flavour) and fry bay leaf, ginger, garlic & green chilli paste until fragrant and a bit golden. Add the mincemeat mixture and start breaking it with the help of spatula.
  • Cook until it changes the colour.
  • Cover the pot and cook on low medium heat for 15 minutes.
  • Now mix in the other spice mix which is kasuri methi, nigella seeds, pomegranate seeds and garam masala. Add ginger juliennes & squeeze a lemon as well and cook further until the oil comes out and the water evaporates.
  • Heat the coal on flame until it is fully lit, place an onion peel or a piece of aluminium foil on keema and place the burning coal on it. Drizzle some oil and cover it with the lid for 10 minutes.
  • Garnish with green chillies, mint, ginger & coriander and serve hot with Rumali roti/ paratha or chapatti.

Smoky Chicken Karahi/ Karai/ Kadai

Another way to make Chicken Kadai …………..

Ayesha's Kitchen

Ingredients:

  • 1 kg chicken (mix) (small pieces)
  • 2 tbspns yogurt
  • ½ lime squeezed
  • 2 tomatoes chopped
  • 2 green chillies
  • 2 tbspns crushed ginger
  • 2 cloves of garlic crushed
  • Some red chilli powder
  • A bunch of coriander (crushed)
  • Salt to taste
  • 1 tspn Ayesha’s Kitchen Special Garam Masala
  • 1 cup oil

Procedure:

-Combine crushed green chillies, ginger, garlic, coriander, salt, red chilli powder and garam masala in a bowl and mix with yogurt. Add lime juice.

-Heat oil and fry chicken until it is fried and slightly golden.

-Now add the yogurt paste and mix well for 2 minutes on high heat. Add tomatoes and let it cook covered for at least ½ hour on low medium heat.

-If the oil comes up that means it is done, otherwise cook of high heat, with constant stirring until the water evaporates and oil comes up.  Remove from heat.

-Meanwhile, put a piece of charcoal on high flame and heat it until it is white and hot.

-Now place a 4×4 piece of aluminum foil on cooked chicken and place the coal on it. Drizzle some oil and cover it with the lid.

-Keep it aside for at least 15 minutes. Serve hot with raita, salad and chapattis.

Smoky Chicken Kabab Biryani

Smoky Chicken kabab Biryani is totally my own recipe…… It is tasty and the smoky BBQ smell make it more tempting and irresistible …..

Ayesha's Kitchen

Ingredients:

FOR KABAB

  • 500 gms chicken mincemeat
  • ½ bell pepper/ capsicum
  • 1 onion (medium sized)
  • 2 green chillies
  • 2 red chillies
  • 1 tbspn coriander
  • Some salt
  • Some red chilli powder
  • ½ tspn  Ayesha’s kitchen special garam masala
  • A pinch of nigella seeds
  • ½ tspn carom seeds
  • 1 tbspn kasuri methi
  • A piece of ginger
  • 2 cloves garlic
  • Some oil for grilling or frying

FOR BIRYANI

  • 1 large onion sliced
  • 2 tomatoes sliced
  • 2 green chillies
  • 2 tbspns yogurt
  • 1 tbspn curry leaves
  • recipe homemade biryani masala (1 packet of market bought biryani masala)
  • ¾ cup oil
  • Some yellow food colour (dissolved in water)
  • A charcoal piece

Procedure:

-In a food processor, add all the ingredients given for kabab and mix well. Make seekh kabab like kababs and grill them on a grill pan or shallow fry them in a frying pan. Take them out when they are red and keep aside until we need them again.

-Boil rice and discard the water. Keep aside the rice.

-Heat oil and fry onion slices until they are red. Add tomatoes, biryani masala and yogurt and mix well until the tomatoes lose their shape. Now add 1 cup of water and stir well. Add fried/grilled kababs and let it cook until a nice masala is formed and the oil comes out. Add curry leaves and mix well.

-Put charcoal piece on naked fire until it is white and smoky.

-Now add boiled rice and drizzle some yellow food colour mixed with water on top. Then place an onion peel or a piece of aluminum foil on it and place the smoking white coal on it. Now drizzle some oil on the coal and cover the dish with a lid.

-After 15 minutes, remove the coal and dish out the recipe.

-Serve with fresh salad and whipped yogurt.

Keema* Koyla* (Coal Tempered Mincemeat)

Coal tempered mincemeat is barbecue flavoured mincemeat which is usually served with chapattis, parathas or naan bread in Pakistani. It is one of the famous dishes of Pakistan, people usually serve it on small get togethers and parties …

Ingredients:

  • ½ kg mincemeat (goat/ chicken/ lamb/ beef)
  • An onion chopped
  • A tomato chopped
  • 2 green chillies slitted
  • 4 green chillies sliced lengthways (OPTIONAL)
  • ½ bunch coriander
  • Some ginger julienne
  • ¼ cup water
  • ¼ cup oil
  • ¼ tspn ginger garlic paste
  • Few cumin seeds
  • 1 tspn red chilli powder
  • ¼ tspn turmeric
  • Some salt to taste
  • ½ tspn garam masala

Procedure:

-Heat oil and stir fry onions until they are golden brown. Add ginger garlic paste and tomato. Cook well on low heat. When tomatoes lose their stiffness add mincemeat and fry for a minute. Add water and all the spices and cook it covered on medium heat.

-After 10 – 15 minutes, when very less amount of water remains, place a big piece of onion or some dry paper and place hot coal on it. Pour some oil over it and immediately cover your dish.

-Remove from flame and keep it covered for 10 minutes.

-Remove coal and paper/ onion.

-Stir in some coriander and green chillies, scoop and serve hot with daal and chapattis.

Outcome:

Tasty coal tempered barbecue taste mincemeat is ready.

Tips:

Use non-stick pan.

Servings:

This will serve 2 – 4 persons easily.