Guest guest Posted December 2, 2003 Report Share Posted December 2, 2003 Dear Nadu (Amulya), Thanks for your confidence in my recipes :-D (I hope you had the chance to try out my other culinaria) Jokes apart - there are so many variations of " keema mutter " , the list is endless. Nevertheless, I am sending 2 of my favorite recipes... 1. Fried mutton keema & peas. 2. Keema mutter curry. But before I go on - Buy moderately minced meat, preferably from the thigh, or from the " flanks " (both have different flavors). Prefer lean meat, some people do add lard but that depends on your taste. For the Dry recipe, you can fry the peas in butter (salted) - add a wee bit of brown sugar for taste... prefer fresh peas. And of course Red Wine / Rum go well with red meats. FRIED MUTTON KEEMA & PEAS Ingredients: 250 g mutton keema cooked in a pressure cooker with 1/2 cup water, 2 tsp. red chili powder, 1/2 tsp. turmeric powder and salt to taste (about 5-7 minutes is enough time). 250 g peas boiled in water with salt. (or as above) 2 tablespoons oil (or butter) (or a combination of oil and a little butter) 1 teaspoon garlic paste 1 medium sized onion chopped moderately or grated (don't put it in the mixie) 1 medium tomato diced moderately. Method: 1. Heat the frying medium in a heavy bottomed pan (non-stick if you don't want to use as much medium). 2. Add chopped onions and fry till light brown. 3. Add garlic, stir well for a couple of minutes. 4. Add the tomatoes and fry till oil separates, stir occasionally. 5. Add the cooked keema, stir well and brown lightly. 6. Lastly add the peas, stir well for 2 minutes. 7. Cut off the flame, place a lid and let stand for a couple of minutes. Serve hot with rice, parathas, chapatis, bread or puris. KEEMA MUTTER CURRY (a blend of Punjabi and my style of cooking) :-D Ingredients: 500 g minced meat 250 g green peas (shelled) :-D 2 medium onions, 4 flakes garlic, 1 " ginger - ground to paste (if you have a " silbatta " use it, else the mixie, the former tastes better). 1 cup uniformly beaten curds (should not be sour) 1 large tomato, blanched scooped and diced 1 tablespoon " garam masala " (not all-spice) 1 tablespoon coriander powder (roast coriander seeds and dry grind after cooled) 1 tablespoon cumin seeds (processed as above) 4 deseeded green chilies, minced 1 small bunch finely sliced coriander leaves 8-10 mint leaves chopped into quarters 1 tsp. turmeric powder 100 gms Khoya (optional - to thicken gravy) Salt and chili powder to taste 4 tablespoons ghee (yummy!) Method 1. Heat the ghee in a heavy bottomed pan, and fry the onion-ginger-garlic paste till golden-brown. 2. Put in the keema and fry till ghee separates. 3. Add the dry masalas and stir for 3-4 minutes (this aroma will kill you :-D) 4. Add the curds, tomatoes, chilies, mint, coriander, salt, stir well, cover with a tight lid for 3-4 minutes - medium flame. 5. Mix in the peas and 2 cups of hot water, break the khoya into tiny pieces and add (you can use a " grater " ). Cover with a lid and continue cooking on a low flame till the meat is tender. (Usually 3-4 minutes if you have fried the keema well) 6. If necessary add some more water and bring to desired consistency. Serve with hot breads. (And the red wine!) :-D BON APETIT Ravin '82 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 Dear Ashok (and all interested), In the hostel - Sanjay Nikose and Bipin Tirpude (1982) were the chefs, mainly specializing in non-veg... and I learnt a bit from them. Then I took it up as a hobby (if cooking can be called a hobby) and started with breads and cakes - and then moved on to other stuff. My wife Asha is a geologist, yet a housewife. She is a Konkani (Nayak)... she just can't tolerate my presence in the kitchen (she says I leave behind a big mess and she has to clean it up)... yet I am given a chance to cook now and then that too when my daughters insist... :-D Ravin '82 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2003 Report Share Posted December 12, 2003 Dear Ashok, No need to pre-cook the chicken... Ravin '82 > Ravin's very simple chili chicken recipe? > > Dear Ravin, > > Thank you for the recipe...does not sound complicated...except one little query...Do the chicken pieces have to be cooked seperately or the 10 minutes is enough to become cooked, soft and tender...can't wait to get started > > Ashok ' 84 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 24, 2003 Report Share Posted December 24, 2003 Dear Raveen It has got my juices flowing reading your recipe. I have put in the the save box for future reference. For somje reason, goat meat is not easily availabe in the US. They have lamb from Australia but it is not the same.I wonder why? Parthak 85 Batch > >Dear Nadu (Amulya), > >Thanks for your confidence in my recipes :-D (I hope you had the chance to >try out my other culinaria) > >Jokes apart - there are so many variations of " keema mutter " , the list is >endless. Nevertheless, I am sending 2 of my favorite recipes... > >1. Fried mutton keema & peas. >2. Keema mutter curry. > >But before I go on - > >Buy moderately minced meat, preferably from the thigh, or from the " flanks " >(both have different flavors). Prefer lean meat, some people do add lard >but >that depends on your taste. > >For the Dry recipe, you can fry the peas in butter (salted) - add a wee bit >of brown sugar for taste... prefer fresh peas. > >And of course Red Wine / Rum go well with red meats. > >FRIED MUTTON KEEMA & PEAS >Ingredients: >250 g mutton keema cooked in a pressure cooker with 1/2 cup water, 2 tsp. >red chili powder, 1/2 tsp. turmeric powder and salt to taste (about 5-7 >minutes is enough time). >250 g peas boiled in water with salt. (or as above) >2 tablespoons oil (or butter) (or a combination of oil and a little butter) >1 teaspoon garlic paste >1 medium sized onion chopped moderately or grated (don't put it in the >mixie) >1 medium tomato diced moderately. > >Method: >1. Heat the frying medium in a heavy bottomed pan (non-stick if you don't >want to use as much medium). >2. Add chopped onions and fry till light brown. >3. Add garlic, stir well for a couple of minutes. >4. Add the tomatoes and fry till oil separates, stir occasionally. >5. Add the cooked keema, stir well and brown lightly. >6. Lastly add the peas, stir well for 2 minutes. >7. Cut off the flame, place a lid and let stand for a couple of minutes. > >Serve hot with rice, parathas, chapatis, bread or puris. > >KEEMA MUTTER CURRY (a blend of Punjabi and my style of cooking) :-D >Ingredients: >500 g minced meat >250 g green peas (shelled) :-D >2 medium onions, 4 flakes garlic, 1 " ginger - ground to paste (if you have >a > " silbatta " use it, else the mixie, the former tastes better). >1 cup uniformly beaten curds (should not be sour) >1 large tomato, blanched scooped and diced >1 tablespoon " garam masala " (not all-spice) >1 tablespoon coriander powder (roast coriander seeds and dry grind after >cooled) >1 tablespoon cumin seeds (processed as above) >4 deseeded green chilies, minced >1 small bunch finely sliced coriander leaves >8-10 mint leaves chopped into quarters >1 tsp. turmeric powder >100 gms Khoya (optional - to thicken gravy) >Salt and chili powder to taste >4 tablespoons ghee (yummy!) > >Method >1. Heat the ghee in a heavy bottomed pan, and fry the onion-ginger-garlic >paste till golden-brown. >2. Put in the keema and fry till ghee separates. >3. Add the dry masalas and stir for 3-4 minutes (this aroma will kill you >:-D) >4. Add the curds, tomatoes, chilies, mint, coriander, salt, stir well, >cover >with a tight lid for 3-4 minutes - medium flame. >5. Mix in the peas and 2 cups of hot water, break the khoya into tiny >pieces >and add (you can use a " grater " ). Cover with a lid and continue cooking on >a >low flame till the meat is tender. (Usually 3-4 minutes if you have fried >the keema well) >6. If necessary add some more water and bring to desired consistency. > >Serve with hot breads. (And the red wine!) :-D > >BON APETIT > >Ravin '82 > > > >------------------------------ >Website: www.mgims.org >------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2004 Report Share Posted January 1, 2004 Dear Parthak, I have really never cooked the recipes using beef-mince, so I really don't know how it will turn out. I feel you could use low fat mince and try out the recipes and let us all know... Ravin '82 Re: Recipe > > Dear Raveen > > It has got my juices flowing reading your recipe. I have put in the the save > box for future reference. For somje reason, goat meat is not easily availabe > in the US. They have lamb from Australia but it is not the same.I wonder > why? > > Parthak > 85 Batch > > > > > >Dear Nadu (Amulya), > > > >Thanks for your confidence in my recipes :-D (I hope you had the chance to > >try out my other culinaria) > > > >Jokes apart - there are so many variations of " keema mutter " , the list is > >endless. Nevertheless, I am sending 2 of my favorite recipes... > > > >1. Fried mutton keema & peas. > >2. Keema mutter curry. > > > >But before I go on - > > > >Buy moderately minced meat, preferably from the thigh, or from the " flanks " > >(both have different flavors). Prefer lean meat, some people do add lard > >but > >that depends on your taste. > > > >For the Dry recipe, you can fry the peas in butter (salted) - add a wee bit > >of brown sugar for taste... prefer fresh peas. > > > >And of course Red Wine / Rum go well with red meats. > > > >FRIED MUTTON KEEMA & PEAS > >Ingredients: > >250 g mutton keema cooked in a pressure cooker with 1/2 cup water, 2 tsp. > >red chili powder, 1/2 tsp. turmeric powder and salt to taste (about 5-7 > >minutes is enough time). > >250 g peas boiled in water with salt. (or as above) > >2 tablespoons oil (or butter) (or a combination of oil and a little butter) > >1 teaspoon garlic paste > >1 medium sized onion chopped moderately or grated (don't put it in the > >mixie) > >1 medium tomato diced moderately. > > > >Method: > >1. Heat the frying medium in a heavy bottomed pan (non-stick if you don't > >want to use as much medium). > >2. Add chopped onions and fry till light brown. > >3. Add garlic, stir well for a couple of minutes. > >4. Add the tomatoes and fry till oil separates, stir occasionally. > >5. Add the cooked keema, stir well and brown lightly. > >6. Lastly add the peas, stir well for 2 minutes. > >7. Cut off the flame, place a lid and let stand for a couple of minutes. > > > >Serve hot with rice, parathas, chapatis, bread or puris. > > > >KEEMA MUTTER CURRY (a blend of Punjabi and my style of cooking) :-D > >Ingredients: > >500 g minced meat > >250 g green peas (shelled) :-D > >2 medium onions, 4 flakes garlic, 1 " ginger - ground to paste (if you have > >a > > " silbatta " use it, else the mixie, the former tastes better). > >1 cup uniformly beaten curds (should not be sour) > >1 large tomato, blanched scooped and diced > >1 tablespoon " garam masala " (not all-spice) > >1 tablespoon coriander powder (roast coriander seeds and dry grind after > >cooled) > >1 tablespoon cumin seeds (processed as above) > >4 deseeded green chilies, minced > >1 small bunch finely sliced coriander leaves > >8-10 mint leaves chopped into quarters > >1 tsp. turmeric powder > >100 gms Khoya (optional - to thicken gravy) > >Salt and chili powder to taste > >4 tablespoons ghee (yummy!) > > > >Method > >1. Heat the ghee in a heavy bottomed pan, and fry the onion-ginger-garlic > >paste till golden-brown. > >2. Put in the keema and fry till ghee separates. > >3. Add the dry masalas and stir for 3-4 minutes (this aroma will kill you > >:-D) > >4. Add the curds, tomatoes, chilies, mint, coriander, salt, stir well, > >cover > >with a tight lid for 3-4 minutes - medium flame. > >5. Mix in the peas and 2 cups of hot water, break the khoya into tiny > >pieces > >and add (you can use a " grater " ). Cover with a lid and continue cooking on > >a > >low flame till the meat is tender. (Usually 3-4 minutes if you have fried > >the keema well) > >6. If necessary add some more water and bring to desired consistency. > > > >Serve with hot breads. (And the red wine!) :-D > > > >BON APETIT > > > >Ravin '82 > > > > > > > >------------------------------ > >Website: www.mgims.org > >------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2004 Report Share Posted January 1, 2004 Welcome back to the land of the living, Ravin. I hope you enjoyed your holidays. Kishore Shah 1974 Quote Link to comment Share on other sites More sharing options...
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