Mytaste.ph

Tuesday, July 30, 2013

Keema Kaleji

More than often,on a holiday,especially in rainy season or winter,the family members seek something special and spicy non veg dish in lunch or dinner.The dilemma before the house lady is to satisfy the seekers with a matching reicpe.May the keema kaleji serve the purpose!!!!!


Keema Kaleji

Ingredients:

  • Keema [minced mutton]  250 gm
  • Kaleji(Mutton Liver)  250 gm(small square pieces or can be cut so conveniently after boiling)
    Kaleji(Mutton Liver)
  • Keema [minced mutton]
  • Onion  4 medium
  • Tomato  2 pcs
  • Garlic  7-8 cloves
  • Ginger  10 gm
  • Green peas 100 gm
    Green Peas
  • Green Chili  3-4
  • Garam masala  1 tsp
  • Black cardamom  2 pc
  • Tej patta [bay leaf]  2 pcs
  • Green cardamom  2 pcs
  • Clove  5-6 pcs
  • Black pepper 1 tsp
  • Coriander leaves  1 bunch
  • Coriander powder  2 tbsp
  • Cinnamon  1 stick
  • Red chili powder  1 tsp
  • Turmeric powder  1 tsp
  • Salt to taste
  • Oil [preferably mustard oil]  4 tbsp
  • Curd  1 cup

Preparations:

Ginger
  • Clean well the minced meat and kaleji.
  • Chop finely the onions lengthwise.
  • Chop green chili into fine pieces.
  • Cut ginger length wise.
  • Chop the tomato into small pieces.
  • Grate the black pepper.
  • Prepare paste of ginger [5 gm] & garlic.
  • Prepare a solution of red chili powder,turmeric powder & coriander powder in 1/4 cup of water.
  • In case of frozen peas,soak it in hot water for 10 minutes.

Method:





  1. Take kaleji in a cooker.Add 1/2 tsp of turmeric powder and 1/4 tsp of salt.Boil for 10 minutes.This way the kaleji becomes spongy and loses unpleasant smell.
  2. When pressure in cooker is released,drain liquid from the cooker and shift the contents to a separate pot.
  3.  Wash the cooker and heat it.Add 4 tbsp oil, heat it for a few seconds and add cinnamon stick,bay leaf grated black pepper,green & black cardamom,cloves.Fry for 2-3 seconds.Add onion slices and saute till it turns golden.
  4. Add paste of garlic & ginger as well as solution of turmeric powder,red chili powder & coriander powder and salt.Mix well and fry till oil starts oozing from the mixture.
  5. Add keema and fry till oil starts oozing.Now add kaleji and curd.Fry by stirring from time to time till the mixture becomes dry. 
  6. Add tomato, green peas and garam masala.Saute till tomato becomes tender & is mixed with other contents.
  7. Add 1 cup of water [add 2 cups to get gravy],close the lid and cook on high flame for 10 minutes till 1 whistle.Close the flame.
  8. When pressure is released,open the lid and the dish is ready.
  9. Garnish with green coriander pieces,green chili pieces and grated ginger.
Serve hot.
Ideal companion: Rumali roti,nan or paratha.
Serves: 6 


Keema Kaleji



Friday, July 26, 2013

Kamal Kakdi ke Kabab


Some times [not all the times !], to have information about nutrition value of grains,vegetables is not a bad idea..The main ingredients of this recipe,kamal kakdi [lotus stem] and chana ki dal have nutritious virtues.The kamal kakdi is said to be rich in iron and calcium as well as dietary fibre. The chana is protein rich.Now both combine to give you a yummy dish!

Ingredients:



  • Kamal kakdi [lotus stem]- 500 gm
  • Chana dal- 250 gm
  • Black pepper- 8-10 pcs
  • Black cardamom- 2 pcs
  • Javitri [mace]- 1 pc
  • Cinnamon- 1 pc
  • Green cardamom- 3-4 pcs
  • Garam masala- 1/4 tsp 
  • Onion- 1 medium size
  • Garlic- 7-8 cloves
  • Salt to the taste
  • Green chili- 3-4 pcs
  • Green coriander leaves
  • Oil- 4 tbsp 
  • Water- 1 cup

Preparations:

  1. Wash and soak the chana dal in water for 1 hour.
  2. Wash the lotus stem.Peel it & cut into small pieces.Wash again very thoroughly so that mud is completely removed.Remember that special attention is to be paid to clean the lotus stems.
  3. Chop the green chili & coriander leaves.
  4. Chop 1 onion into small pieces.
  5. Slice another onion and garlic cloves lengthwise.
  6. Grate the ginger.

Method:

  1. Take water in a pan,add salt and lotus stem pieces.Boil for 5 minutes.
  2. Filter the lotus stem pieces and wash again with fresh water to make it totally free of mud.
  3. Now add the stem pieces, chana dal,onion pieces,garlic, grated ginger ,spices,green chili, salt and 1 cup of water. Close the lid and boil the mixture  in the cooker for 1 whistle,then lower the flame and keep boiling for 10 minutes.Close the flame and let the pressure release.
  4. Open the cooker.If liquid is found in the cooker,then dry the mixture on low heat.
  5. Cool the mixture and grind it in grinder.
  6. Take the ground mixture out of grinder in a bowl.
  7. Make small balls from the mixture.
  8. Stuff every ball with small quantity of onion pieces,green chili and coriander.Then shape every ball into even sized kababs.
  9. Heat a flat frying pan and spread 1 tsp oil on it.. Arrange 3-4 kababs in pan and shallow fry on both sides till both sides get golden brown.Then place them on absorbent paper so that excess oil on the kabab is removed.
       

Make sure each kabab holds the shape.If during frying,kabab breaks,then add gram powder in small quantity, mix well and use.



Serve hot with paratha and coriander chutney.


Saturday, July 13, 2013

Creamy Methi Paneer


The fenugreek [kasuri methi] is known as a wonder herb,which helps digestion,reduce cholestrol etc.Paneer is protein rich.Now a combination of these two in the following recipe gives a delicious and aromatic dish.

Ingredients:




  • Paneer  200 gms
  • Dry Fenugreek leaves [kasuri methi]   4 tbsp [dry]
  • Fresh cream  1/2 cup
  • Cashew nut  6-8 pcs
  • Green Peas  1/2 cup
  • Onion   2/3 pcs
  • Garam masala  1/4 tsp
  • Cinnamon [dalchini]  1/2 pc
  • Black cardamom  2 pcs
  • Cloves  3-4 pcs
  • Pepper powder  1/4 tsp
  • Red chilli powder  1/4 tsp
  • Green chilli  6 pcs
  • Salt to the taste
  • Sugar  1/2 tsp
  • Refined oil  2 tbsp
  • Milk  1 cup

Preparation:


  • Grind slightly the Cashewnut  to get small pieces.
  • Cut paneer into small square pieces and dip in warm water for 15-20 minutes.
  • Grate the onion.
  • Boil the Peas.
  • Grind mildly [dardara] separately dalchini,clove and black cardamom.
  • Cut the chillies lengthwise.

Method:


  1. Heat the ghee in a pan,lower the flame.Add grated onion and fry on a very low heat till it turns pink [ not red ].
  2. Add grated cinnamon powder,cardamom and red chilly powder,mix well.
  3. Add kasuri methi,saute for a few seconds.Then add cream.Mix well and fry on a low flame for 2-3 minutes till cream becomes dry.
  4. Now add boiled peas, paneer pieces and cashew nut pieces,mix well and fry for 2 minutes on low heat.
  5. Further add milk,salt and sugar.Mix and cook for 2-3 minutes.Close the flame.
  6. Add garam masala and green chilly.Mix and leave the pan covered.
  The methi paneer is ready.Garnish and serve hot.
Garnish with cream.

Ideal companions : naan,missi roti or paratha.


Serves 4