Keema

:Ingredients :
1/2 kg minced meat wsshed and rinsed twice if chicken and 3- 4 times if
mutton
green peas 1/2 cup (OPTIONAL)
OTHER OPTIONS INSTEAD OF PEAS A MEDIUM SIZED CUBED BELL
PEPPER (SIMLA MIRCH) OR A MEDIUM SIZED POTATO CUBED ( LIKE FOR
UR BRINJAL..ONLY HERE BETTER IF U HAVE SMALLER CUBES AB 2 CM TO
2.5 CM
1 big onion sliced fine
2 tomatoes chopped fine
1tsf paste of garlic ginger
1 tsf zeera
1/2 tsf garam masala
1/2 chilli powder
1/4 turmeric (haldi) powder
1/2 tsf or a trifle more salt ( as u have peas too)
once ur ingredients are ready the real cooking begins
in a utensil add oil 3 TSF ( the rice size one) of oil on low to medium
flame
add the sliced onion with a big spoon by the side of the utensil to avoid oil
splatters
as soon as the onion is light pink add the
zeera

cook for one min on same flame

add keema,ginger garlic paste ,all othe ingredients like peas,

tomatoes,chilli powder,haldi powder,salt MIX WELL AND SMOOTHEN OUT
CLUMPS OF THE KEEMA BY PATTING GENTLY...WITHA SPOON HEAD
ADD WATER ABOUT HALF A CUP AND COOK , COVERERING WITH A LID
ON MEDIUM FLAME INITIALLY FOR AB 5 MINS THEN SWITCH TO LOW
FLAME TILL MOST OF THE WATER EVAPORATES AND OIL SEPERATES..
KEEP A WATCH INBETWEEN TO SEE THAT UR KEEMA IS NOT GETTING
OVERDONE AND VERY DRY ADD LITTLE WATER AND KEEP ON LOW FLAME
TILL COOKED WELL.

BRINJAL AND ALOO

TWO MEDIUM SIZED BAINGAN CUBED

ONE ALOO

CUBED

TWO TOMATOES FINELY SLICED

one onion finely sliced Or
( in grinder if u want)
1/2 tsf garlic ginger (gg paste) paste
1/2 tsf of red chilli/haldi/coriander powder and salt /methi seeds
in a utensil 3 TSF of cooking oil heat on medium flame
add onion and fry till pink
now add methi seeds ab 6-8
1/2 tsf gg paste
add tomtoes
add the spices mirchi haldi andsalt
mix well
ad ab 100 ml water
cover with lid and cook on low flame for ab 10 mins
when the potato is done remove from flame
add coriander leaves i f u have..
CHICKEN DRUMSTICKS
INGREDIENTS :
DRUMSTICKS AB 6 TO 8 REMOVE THE SKIN AND KEEP READY
ONE MEDIUM SIZE ONION FINELY CLICED
DAHI THREE TSF
ADRAK LASUN 1 TSF
MIRCHI 1/2 TSF
DHANIA (CORIANDER POWDER0 TWO tsf
SALT TO TASTE
garam masala 1/2 tsf
fry onion till light pink
REMOVE THE ONION FROM THE OIL ADD TO MIXER WITH THE DAHI
AND MAKE A PASTE
IN THE HOT OIL ADD ELAICHI AND CLOVES ...LAUNG 2-3 IF U HAVE

IN THE OIL PUT THE DRUMSTICKS AND GG PASTE STIR SLOWLY TO MIX
WELL
ONCE MIXED ADD THE SPICES AND THE DAHI ONION PASTE ALSO
ADD ABOUT 50 ML WATER
COOK ON LOW FLAME COVERED ...FOR ABOUT 10-12 MINS TILL THE
WELL RECOGNIZED GRAVY COLOR APPEARS
CHECK IF THE CHICKEN IS WELL DONE
IF NOT
ADD LITTLE WATER AND COOK FOR FEW MINS MORE WITH THE UTENSIL
COVERED
OPTIONS
U MAY SAVE A FEW BITS OF THE FRIED ONION TO PUT TO
UR GRAVY BEFORE EATING
AND A TWIG OR TWO OF FRESH CORIANDER LEAVES.
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