KEEMA MACARONI BAKE

Ingredients:

Mutton mince ........ 500 gms.

Eggs .................... 6-7

Macaroni ............. 1 cup (boiled)

Onions .................. 3-4 (sliced)

Ginger paste ........ 1 tsp.

Garlic paste ......... 1 tbsp.

Green chillies ....... 2-3 (chopped)

Tomato puree ...... 2 tbsp.

Turmeric powder .... 1/4 tsp.

Coriander powder .. 1 & 1/2 tbsp.

Cumin powder ... 1 & 1/2 tbsp.

Garam masala .... 2 tbsp.

Red chilli powder ... 1tsp.

Salt ............ to taste

Oil

Method:



1. Heat oil in a pan and fry the onions till golden brown.

2. Add the ginger garlic paste and green chillies. Saute and add the mince.

3. Add the masalas, tomato puree and salt.(Save little masala powders to sprinkle on top)



4. Saute the keema adding a little water and simmer it to cook until done. It has to be dry. Let it cool.

5. Meanwhile boil the macaronis with a little salt, drain and set aside.

6. Beat all the eggs in a bowl with a little salt.



7. In a big bowl mix the keema, macaroni and beaten egg mixture (Save a little to pour on top)



8. Mix the remaining portion of the dry masalas and check the salt.

9. Grease a baking tray and pour the mix into it. Spread the remaining egg on it and sprinkle a little garam masala and red chilli powder.

Garnish with coriander leaves.



10. Bake in a pre-heated oven for 18-20 minutes until done.(The baking time varies according to the type and size of the oven)

11. Let it cool and cut into pieces.

Serve with mint chutney and sauce.

This goes to: CC-Appetizers

@- Srav's Culinary Concepts

KEEMA PARATHAS

Ingredients:
Keema ..... 1/2 Kg. (Mutton or Chicken)
Onions ..... 2 large
Ginger-garlic paste ... 1 tbsp.
Green chillies .. 2 (finely chopped)
Coriander powder ..1tsp.
Jeera powder .......... 1 tsp.
Garam masala ......... 1-2 tsp.
Amchoor powder .... 1 tsp.
Salt ........................... to taste
Red chilli powder ....1/2 tsp.
Oil & Ghee
Wheat flour.............. 2-3 cups
Ajwain ..................... 1tsp.
Eggs ..................... 2 (beat with a pinch of salt) ....Optional

Method:

1. Wash the keema and squeeze out the water completely.
2. In a pan heat a little oil and fry the onions till golden brown.
3. Now add the ginger garlic paste, green chillies and a little water to cook the onion.
4. Add the mince, salt and the dry masalas. Stir fry sprinkling little water from time to time until the keema is cooked to a very dry consistency. Let it cool.( You can sprinkle a little kasoori methi if desired)

5. Knead the flour adding a little oil, ajwain and salt.

6. Roll out 2 thin chapatis (one slightly bigger than the other).

7. Spread the prepared mince mixture on the bigger chapati, pour a little egg batter with a spoon.

8. Place the small one on top and seal the edges. Roll again carefully.

9. Roast them on a griddle pouring a little oil or ghee.

10. Serve hot with chutneys, pickle or dahi.

SEYALA MUTTON (Sindhi dish)

Ingredients:
Mutton.....1/2 kg
Onions......3 chopped
Mint leaves......a handful
Tomatoes......2
Yogurt......1 tbsp
Turmeric Powder....3/4 tsp
Coriander Powder......3/4 tsp
Red Chilli Powder.......3/4 tsp
Salt to taste
Garam Masala.....1/2 tsp
Oil.....2 tbsp

Method:
1. Heat 2 tbsp oil in a pan. Add all the ingredients except garam masala and cook on high flame till the water of the mutton dries. Also, keep mixing the mutton.
2. Now, add water for the gravy, garam masala, coriander leaves and cook on low flame till the mutton is cooked.
3. Serve with rice or chapatis.

KEEMA KOFTA CURRY

Ingredients:
Mutton mince ........... 1/2 kg. (or) Chicken mince
Onions ....................... 5-6 sliced
Tomato ................... 1 chopped
Green chillies ......... 2-3
Ginger-garlic paste ..... 1 tbsp.
Bread crumbs ............. 1 tbsp.
Coriander powder ...... 1tsp.
Cumin powder .............1 tsp.
Red chilli powder ......... 1/2 tsp.
Turmeric powder ........ 1/2 tsp.
Garam masala ............. 1tsp.
Coriander leaves......... handful
Mint leaves ................ 6-7 (optional)
Salt to taste
Oil
Method:
1. Fry the onions to a golden brown colour.Add the chopped tomato, 2 green chillies, ginger-garlic paste and half cup water. Let it cook. Cool it and grind.
2. Clean and wash the mince. Squeeze out the water completely.

3. In a food processor grind this along with 1 onion, 1 green chilli, mint and coriander leaves, a little ginger-garlic paste, breadcrumbs, coriander-cumin-turmeric powders, Garam masala and salt.

4. Make balls out of this mix.
5.In a flat bottomed pan heat a little oil, add the ground onion paste, salt, coriander-cumin-turmeric powders and place the koftas. Simmer for 5 minutes and turn them carefully.
6. Add about 1 cup water and cook on low flame till done. Add a little garam masala.
7.Garnish with coriander leaves. Serve with rotis / naan/parathas.

SHAHI HYDERABADI BIRIYANI

Ingredients:

Mutton - 1 kg
Onions – 5 to 6 chopped onions
Garlic - 1 cups
Ginger - 3/4 cup
Green Chillies - about 10
Mint Leaves - 1 bunch
Coriander Leaves - 1 bunch
Cloves - 10 to 15
Cinnamon - Three 5” pieces
Nutmeg or Jaiphal - Less than ¼ piece
Mace or Javitri - 1 piece
Small Cardamoms - 10
Black Cardamoms - 1
Tomatoes - Approx. 3
Yogurt - 3 to 4 tbsp
Lemon Juice - About ½ lemon’s juice
Red food colour
Salt to taste

For Rice:
Rice - 6 cups
Cloves - 2
Cinnamon – 1” stick
Small Cardamoms - 2
Mint Leaves - a handful
Coriander Leaves - a handful
Lemon juice - Juice of 1 lemon
Water - 12 cups
Salt to taste

Method:
1. Grind cloves, cardamoms, mace, nutmeg, cinnamon to a fine powder. To this add garlic, ginger, coriander leaves, mint leaves, green chillies and salt and grind to a smooth paste. Add water if necessary.
2. Marinate mutton with this paste for atleast 15 minutes.
3. Heat 2 tbsp oil and 2 tbsp ghee. Fry onions till light brown. Keep aside some onions for garnishing.
4. Add marinated mutton and cook for a while. Add tomatoes, yogurt, lemon juice and little water and cook till mutton is tender.
(Take care not to make too much gravy)
5. Meanwhile, keep 12 cups of water to boil. Add cloves, cinnamon, small cardamoms, mint leaves and coriander leaves, lemon juice, salt and let it boil. Add rice and let it cook.
6.When rice is 3/4th done, strain & transfer over mutton.
7. Do not mix. With big spoon, make slits for air. Add ghee & red colour. Cover first with wet cloth, then with lid, and keep a weight over the lid. Simmer for about 15 minutes.
Garnish with fried onions and cashewnuts.
Serve with raita.
Raita:
Beat 1 cup yogurt. Add 1/4 cup water, finely sliced green chillies, finely chopped onions, tomatoes, coriander leaves and 1/2 tsp salt. Beat well and serve with biryani.