Keema paratha

Keema Paratha

Method

For the dough

• wheat flour  – 4 cups
• coconut milk – 1 cup
• Water as per require
• salt to taste

Ingredients

For the stuffing

• Meat minced( Keema) – 2 cups
• Oil – 2 tea spoon
• Onion – 2 (grated)
• Tomato – 1 (chopped)
• Ginger and garlic paste – 1 tea spoon
• Red chilli powder – 1 tea spoon
• Coriander powder – 1 tea spoon
• Cumin powder – 1 tea spoon
• Gram masala powder – 1 tea spoon
• Kewra water – 1/2  tea spoon
• Coriander leaves – 2 tea spoon
• Salt to taste
• Ghee or oil for making parathas 

Method

For making the dough

Mixed together wheat flour, coconut milk and salt to make dough and knead into a soft, smooth dough by using require water and divide the dough into equal size balls.

For making stuffing

Heat oil in a pressure cooker , put ginger garlic paste and sauté for 2 minutes. Then put onion and fry till oil started separating. Put tomato, sugar, salt, cumin and coriander powder and the keema and cook till all masala are mixed properly with the keema , then put gram masala, kewra water , coriander leaves and if require little water.

Put the lid of the cooker and cooked till keema is fully cooked and dried up for using as a stuffing. Roll out a ball into circle and put little Masala Kheema in the center and fold the edges properly. Now gently roll again into circle so that the stuffing doesn’t come out. Fry the stuffed paratha in tawa with oil or ghee. Serve hot with raita.

Mutton Keema Masala

Mutton Keema is a very popular recipe. I have tried it with vegetables and lots of spices.

Mutton Keema Masala

Ingredient

• Minced Meat - 300 gms
• onion – 2 nos (finely chopped)
• Tomato – 1 (finely chopped)
• Ginger Garlic Paste – 4 tea spoon
• Turmeric Powder – 1 tea spoon
• Chilly Powder - 1 tea spoon
• cumin and coriander Powder – 4 tea spoon
• Curd – 1 cup
• Green chilly – 2 nos (slice)
• Mixed vegetable - 3 cups (carrot, peas, beans, potato chopped into cubes)
• Oil – 4 tea spoon
• gram masala – 2 tea spoon
• Kewra water – 2 tea spoon
• Salt to taste

Method 

Clean and drain the minced meat and marinate it with ginger garlic paste, turmeric powder, chilly powder, cumin and coriander powder, curd and salt to taste for 3 hours. Heat oil in a pressure cooker. Put green chilly slice and chopped onion and fry till onion turns light brown. Then put tomato and marinated minced meat and cook till water evaporates. Now put mixed vegetable, gram masala and 1/2 cup water. Cover the pressure cooker lid and cook for 10 minutes. In the last open the lid and put gram masala powder and kewra water. Garnish with chopped coriander leaves. Serve hot with roti or rice.

Mutton Ki Chaap

Mutton marinated beautifully in a boat of spices and cooked distinctively in the flavors of whole gram masala and saffron.

Mutton Ki Chaap

Ingredient

• Mutton - 500 gm

For the marinade:

• salt to taste
• onion - 2 (medium) (paste)
• ginger garlic paste - 3 tea spoon
• coriander powder - 2 tea spoon
• red chilli powder - 1/2 tea spoon
• garam masala - 1 tea spoon
• curd - 1/2 cup

For cooking:

• oil - 5 tea spoon
• cumin seed – 1 tea spoon
• whole gram masala – 3 tea spoon
• saffron a pinch (diluted in water)

Method

Marinade mutton pieces with onion paste, ginger garlic paste and all the remaining marinade spices and curd for 6- 7 hours. Heat the oil in a pressure cooker, add cumin seed and whole gram masala when they start pop add the marinade mutton and stir well. Cover lightly and cook for 25 minutes on medium heat but stir occasionally. Remove the lid, stir in the diluted saffron and cook for another 5 minutes or until the gravy thickens. Serve hot.

Kashmiri Rogan Josh

A traditional recipe from a Kashmiri kitchen. A warm lamb curry cooked with common and local ingredients.

Rogan Josh

Ingredient

• Meat - 1 kg (boneless and ribs)
• turmeric – 1 tea spoon
• Whole gram Masala – 2 tea spoon
• ay leaf – 4 nos
• ginger garlic paste – 3 tea spoon
• kashmiri red chilli paste -2 tea spoon
• praan/onion (it is a local onion, we can use onion) – 4 nos
• fennel seeds (saunf) – 2 tea spoon
• Gram Masala – 2 tea spoon
• curd - 100 gm
• ghee - 100 gm
• color/ Saffron (optional) – 1/2 tea spoon
• salt to taste

Method

Slice the onion and fry them. Make a smooth paste of the onion. Boil the meat with turmeric, whole gram masala, bay leaf and salt to taste till it is fully cooked, separate the meat from the stock. Heat the ghee in a vessel, give fennel seeds, ginger garlic paste, red chilli paste and onion paste and sauté for 5 minutes. Now add meat, curd, gram masala powder and cook for 10 minutes. Now add stock and boil for 15 minutes to get a creamy gravy. Now you can add color or saffron. Serve hot with rice or roti.

Rogan Josh

Rogan Josh

Ingredients

• 1 Kg Meat
• 1 cup mustard/refined oil
• Red chilly powder - 3 tea spoon
• Fennel powder - 3 tea spoon
• Ginger and garlic paste - 3 tea spoon
• Cumin powder - 2 tea spoon
• Gram masala powder - 1 tea spoon
• Whole gram Masala pieces- 1 table spoon
• Bay leaves - 2 nos
• Saffron - 1/3 tea spoon(optional)
• Curd - 1 cup
• salt to taste

Method

Wash the meat pieces. Heat oil in a cooker. Put whole gram masala, bay leaves and ginger & garlic paste.Then put meat and fry till it turns brown. Add red chili powder,cumin powder,saffron and add a cup of water and stir for 5 minutes. Then mix the curd in the mixer and pour it into the cooker with a cup of water. cooked it till it tender. Put the fennel powder and gram masala powder. stirred for 2 minutes and serve hot with rice.