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.

Italian Meatloaf

My TOP favorite dinner…. it is so moist and juicy and the glaze is just awesome! ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 kilos of ground beef
  • 1 tbspn of Olive Oil
  • 1 Onion, finely choppes
  • 3 Cloves of Garlic, minced
  • 2 bread slices
  • ¼ cup of Milk
  • ¼ cup of Chopped Parsley
  • 1 cup of Parmesan cheese
  • 1 egg
  • Dash of Worcesteshire Sauce
  • Salt and Pepper, to taste

FOR GLAZE

  • ¾ cup of Ketchup
  • 2 tbspns of Tomato Paste
  • ¼ cup of Brown Sugar
  • 1 tsp of Dried Mustard
  • 1 tsp of Paprika
  • 1 tsp of Granulated Garlic
  • 1 tsp of Granulated Onion

Method

  • Preheat the oven to 180 degrees C.
  • In a sauté pan over medium heat, cook the onion and garlic in the olive oil for about 6 to 8 minutes or until soft and translucent, allow to cool completely.
  • In a small bowl, put the slices of bread and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.
  • In a large bowl, combine the beef, the milk soaked bread, cooked onion and garlic, parsley, parmiggiano, worchesteshire sauce, eggs, salt and pepper. Mix until everything is well combined but don’t over mix and compact the mixture too much otherwise your meatloaf will be tough.
  • Place a cooling rack over a baking sheet (or use a broiler pan) and place the meat mixture onto it and form it into a loaf, set aside.

1

  • In a small bowl, mix together all the ingredients for the glaze. Smear half of it evenly over the top and reserve the rest.
  • Bake the meatloaf for 50 minutes, then smear the rest of the sauce on top and put it back in the oven to bake for another 15 minutes.

Hara Masala Keema/ Tawa Keema

My Top favorite recipe…. Less spice more aroma, less cooking time more enjoying time, one of the easy and light desi dishes. Try and lemme know how you go!

IMG_2039

Ingredients

  • 500 gms beef/ mutton mince (chicken Maryland or thigh mince will work)
  • 1 large tomato (chopped)
  • 1 green chillies (sliced)
  • 5 tbspns oil
  • 50 gms butter

SPICES

  • Salt to taste
  • 1 tspn red chilli flakes
  • 1 tspn cracked black pepper
  • 1 tspn dried fenugreek leaves (crushed)
  • 1 tspn garam masala
  • 1 tbspn cracked coriander seeds

FOR HARA MASALA

  • 3 cloves garlic
  • 2 inch piece of root ginger
  • 1 green chilli
  • 1 cup coriander leaves
  • 1 cup mint leaves

FOR GARNISH

  • Few coriander leaves
  • Green chillies
  • 1 lemon (juice squeezed)

Procedure:

-Heat oil on tawa/ griddle/ flat pan and place the chunk of mincemeat. Break it into small pieces with the spoon while frying and add salt when the color changes.

-Add tomatoes while the mincemeat is still moist. Cook on low heat until the tomato is tender. Now add rest of the spices except coriander seeds and fenugreek.

-Coarsely crush all the herbs and roots in a mortar and pestle for hara masala (green masala).

-Add this crushed mixture in meat and stir. Mix and when the moisture evaporates (not completely), add butter, coriander seeds and fenugreek leaves.

-Garnish with some coriander leaves and green chillies. Drizzle some lemon juice and serve with roti.

Podeena Keema (Mincemeat with Mint Leaves)

Yum Yum Yummy sunday breakkie!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms Beef/ mutton mincemeat
  • 1 bunch chopped mint
  • 6 – 8 green chillies sliced
  • Salt to taste
  • 4 onions sliced
  • Red chilli flakes to taste
  • 1 tbspn ginger garlic paste
  • 1 lemon squeezed
  • 1 cup oil
  • 1 tspn turmeric

Method:

-Heat oil and fry onion until they are crunchy brown.

-Take out half of them in a plate and add mincemeat, turmeric, salt and ginger garlic paste in the pot and cook until the water gets dry.

-Now add green chillies and red chilli flakes and fry cook for 5 minutes.

-Add lemon juice and mint leaves and cook covered for 5 minutes.

-Dish out and garnish with the fried onions we reserved in the beginning.

-Serve hot.

Chappali Tikkian

Side dish or main ………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms beef mincemeat with fat
  • 2 red onion (chopped)
  • 6 green chillies (chopped)
  • Some coriander leaves (chopped)
  • Some mint leaves (optional) (chopped)
  • Some salt
  • 2 tbspns red chilli flakes
  • 1 tspn garam masala
  • 1 tbspn methi leaves
  • 1 tbspn chaat masala
  • ½ tspn kala namak
  • 2 tspns crushed ginger
  • 2 tspns crushed garlic
  • ½ tspn cumin powder
  • 1 tbspn crushed amardana (pomegranate seeds)
  • 2 tbspns cracked dry coriander
  • 2 eggs (scrambled lightly, half cooked, in small pieces)
  • 2 tspns corn powder
  • 1 egg lightly beaten
  • Oil for shallow frying

Procedure:

-Combine all the ingredients in bowl and mix well.

-Make 12 – 16 flat kebabs and fry in hot oil on medium heat. (2 minutes per side)

-Take them out and serve hot with mint chutney as a side dish or with parathas.

Chicken Koftay (Chicken Meatball Curry)

Out of this world Chicken Koftay ……. Try and fall in love 😉

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN MEATBALLS

  • ½ kg chicken mincemeat
  • 1 large onion
  • 2 – 6 green chillies
  • 1 tbspn garam flour (besan)
  • 1 tbspn crushed ginger
  • 1 tspn crushed garlic
  • A bunch of coriander
  • Salt
  • Red chilli flakes
  • 1 tspn garam masala
  • 1 tspn coriander powder
  • Oil for shallow frying

FOR CURRY

  • 1 onion sliced
  • 4 tomatoes chopped
  • 1 tspn cumin seeds
  • 1 bay leaf
  • Some salt and red chilli powder
  • 1 bunch chopped fresh green coriander
  • 4 sliced green chillies
  • 1 tbspn fenugreek leaves
  • A pinch of carom seeds (ajwain)
  • 2 tbspns yogurt (whipped lightly with a fork)
  • 1 cup oil
  • 1 tbspn crushed ginger
  • 1 tspn crushed garlic

Procedure:

-In a food processor grind onion, green chillies and green coriander.

-Mix it with chicken mincemeat. Do not put chicken mince in the food processor. Mix it with your hands in a deep mixing bowl. Add the spices and mix well.

-Make small – medium sized meatballs and keep aside. I will make around 12 – 14 meatballs. Wet your hands if necessary.

-Heat oil to medium heat and half fry the meatballs. Do not overcook or full cook, we are frying them just to keep them in shape, we want meatballs to cook in the curry and absorb all the flavours.

-Now in a cooking pan, heat some oil and add cumin seeds and bay leaf. When it begins to splatter, add onion and fry until its golden brown. Add tomatoes and all the spices except garam masala and fenugreek leaves.

-Mix well and cook on low heat until the tomatoes are mixed and lose in texture.

-Add yogurt and mix.

-Add fried meatballs and cook covered on low heat for 20 minutes or until the oil comes up to the surface. Add coriander, green chillies, garam masala and fenugreek leaves, give a last stir and serve hot with tandoori rotis.

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