Keema pav

January 26, 2022 Leave a comment

Keema pav has gradually become an iconic street food of Mumbai that initially originated from the famous Mumbai’s Irani restaurant. Keema in any form has been my favourite childhood indulgence and my mom would often cook it for me. My love for keema has been genetically passed on to my foodie ” chota beta” who just loves it in any possible way. As a result my experiment with keema has always been an integral part of my culinary journey. Keema along with pav tastes absolutely amazing and is a combination to die for. It is normally cooked with mutton keema but I have tried with chicken keema and believe me it tastes equally amazing.

Ingredients

Chicken keema : ½ kg

Onion : 2

Tomatoes : 2

Ginger garlic paste : 2 tsp

Coriander seed : 2 tsp

Turmeric powder : ½ tsp

Red chilli powder : 1 tsp

Garam masala powder : ½ tsp

Apricot paste : 1 tsp

Green chilli : 2

Cinnamon stick : 1

Cardamom : 1

Coriander leaves : 4 tsp

Salt as per taste

Oil : 3 tsp

Step 1

Wash the keema in a stainer.

Step 2

Grind together coriander seed, onion, cinnamon, cardamom, green chilli and coriander leaves.

Step 3

Heat oil in a pan and fry onion until golden brown. Add the diced tomatoes and saute them together until the tomatoes are soft.

Step 4

Add the ground masala along with ginger garlic paste, red chilli powder, turmeric powder and salt and saute until the oil leaves the side of the pan.

Step 5

Put the keema and combine it together with the rest of the masala.

Step 6

When the oil leaves the side, add apricot paste along with a cup of water and cook it for another ten minutes until the gravy reaches the desired consistency.

Step 7

Garnish with coriander leaves and lemon wedges and serve it along with pav.

Tip

The apricot paste adds a sweet and tangy flavour to the keema.

Little Hearts 💓

February 11, 2019March 17, 2019 2 Comments

With Valentine day just around the corner what better way to celebrate the spirit of love than with a delicious heart shaped cutlets. These little hearts are a delightful combination of boiled potatoes and beetroot stuffed with mozzarella cheese that is crunchy from outside and soft inside. Try this simple recipe on this valentine day and surprise your loved ones with the little hearts.

Ingredients:

Potatoes 3 boiled and mashed

Beetroot 1 boiled and grated

Capsicum 1 chopped

Ginger 1tsp grated

Green chilli 3to4

Onion 1

Coriander leaves 2 tsp

Lemon juice ½ Tsp

Mozzarella cheese cut into cubes

Schezwan chutney 2 tsp optional

Bread crumb as required

Maida 1 cup

Salt as per taste

Oil for frying

Step 1Boil potato and beetroot. Mash the potatoes and grate the beetroot . Keep it aside.

Step 2Chop the onion, Ginger, green chilli, capsicum and coriander leaves.

Step 3Add oil in a pan. Once hot add the onion. Saute it along with the rest of the chopped vegetables, grated beetroot, Ginger and salt.

Step 4Add the Schezwan chutney and lemon juice and give them all a good mix.

Step 5Pour the mixture over the mashed potatoes and combine them all together.

Step 6Apply oil in your hand and maka a roll out of it. Add the cheese cube in the centre.

Step 7And then shape it like a heart. You can even take help of 💓 shaped cookie cutter. Once done set the cutlets aside.

Step 8In a bowl mix together maida and water and make a slurry. In seperate plates spread the dry maida and bread crumb.

Step 9Now take the cutlets one by one and first roll it over the dry flour. Next dip it into the maida slurry and then finally coat it with the bread crumb. Repeat the same process with the rest of the cutlets.

Step 10Heat oil in the pan. Shallow fry the cutlets till they turn golden brown.

Step 11Serve it with green chutney and enjoy the valentine day.

Tip

If the potato mixture appears to be soggy you can add a couple of Tsp of cornflour or breadcrumbs into it.

Potato PinWheel ( Aloo Nimki)

October 20, 2018 Nandini Bhushan2 Comments

Nimki is a light refreshing nibbles that is highly popular in Bihar. Since the dough is the same as nimki but is stuffed with potato, we call it aloo nimki. Aloo nimki is a new spin to the traditional Indian samosa. In fact when I get bored of making samosas, aloo nimki pops up in the menu as it is perfect for anyone’s taste. It is a mouth-watering snack where the potato stuffing is rolled in a maida dough and shaped like a pinwheel. The kids in particular relish it more because of its crisp texture and interesting shape . It is enjoyed best with red or green chutney.

Ingredients :

For Stuffing

Potato : 5 Nos.
Onion : 1 small thinly diced
Ginger paste: 1 tsp
Coriander powder: 1 tsp
Turmeric powder : ½ tsp
Red chilli powder: 1 tsp
Garam masala powder: 1 tsp
Aamchur powder: 1 tsp
Oil: For deep frying
Salt: As per taste

For the dough

Maida: 300 GM’s
Oil: 3 tsp
Salt: 1 tsp
Ajwain: ½ tsp

Step by step instructions with photos

Step 1:

Boil potatoes and peel them.

Step 2:

Mash them coarsely

Step 3:

Add oil into kadai . Once hot put the diced onion and saute it till the color changes. Add Ginger along with the rest of the masala .

Step 4:

Saute the masala and then add the mashed potatoes.

Step 5:

Saute it on high flame for couple of minutes till the potatoes and the masala blends together. Switch off the flame and sprinkle chopped coriander leaves over the mixture.

Step 6:

Spread the stuffing in a flat dish and let it be cool.

Step 7:

In a shallow vessel knead a tight dough along with salt, oil and Ajwain.

Step 8:

Cover the dough and let it rest for at least ten minutes.

Step 9:

Divide the dough into equal size balls. Flat the balls using the rolling pins and make large rotis. Use oil so that that the dough doesn’t stick to the rolling pin.

Step 10: