Tag Archives: mincemeat

Keema Onion Samosa

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Keema onion samosa is my Pakistani delicacy which is very famous during Ramadan. I remember growing up eating from our local sweet shop “Mehmood Sweets” in Lahore and always tried to figure out the recipe…. so here it is (even better than that) finally after numerous tries…… from my kitchen to your kitchen ❤

Ayesha’s Kitchen

Ingredients:

  • 350 gms beef mince (finely minced)
  • 1.5 medium sized onions (coarsely chopped)
  • Salt to taste
  • 1 tbspn red chilli flakes
  • ½ tspn freshly crushed cumin (not powder or seeds)
  • 1 tbsp chaat masala
  • A generous pinch of carom seeds
  • 4 tbspns oil for frying
  • 4 tspns whipped yogurt
  • A generous pinch of kasoori methi (crushed)
  • 1 tspn mix of ginger and garlic powder (not crushed or minced)
  • 2 tbspns finely chopped fresh mint leaves
  • 2 Thai/ small green chillies, chopped fine

FOR SAMOSAS

  • 40 pcs of samosa sheet
  • 2 tbspns flour mixed with ¼ cup water (slurry – to seal the edges of the samosa)
  • Oil for deep frying

Method:

  1. Heat oil and fry beef mince in it by breaking it, when it starts changing the color, add all the spices except kasoori methi and continue cooking. Add onion, mint & green chillies and mix and then add yogurt and kasoori methi and cook on low heat until the water evaporates.
  2. Remove from heat and transfer it to a plate to stop the cooking process and allow the mixture to cook for good 30 minutes.
  3. Mow fold the samosa sheet into a samosa and put 1 tbspn of the mixture into it. Close the samosa and seal the edges with the slurry. Place it on a plate lined with butter paper.
  4. Keep making the samosas until the mixture & the sheets are finished.
  5. Refrigerate for 30 minutes.
  6. Fry on medium heat at 180 degrees Celsius until golden and crispy.
  7. (Fry in batches of 6 or according to the size of your frying pan to avoid soggy samosas)
  8. Take out onto the wire rack and arrange them on your serving platter. (I said wire rack because a normal plate or a plate lined with paper towel will make it soggy, you need air to pass through to keep the pastry crispy, crunchy & flakey)
  9. Serve hot with tamarind sauce.

 

 

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Tawa Keema/ Tawa Qeema

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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.

Ayesha’s Kitchen

Ingredients:

  • 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

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Serve hot with roti.