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

Mutton Kadai

Getting bored of cooking mutton or chicken in cooker ? Want to try differently for a great taste ? Then grab a kadai,get raw materials and rush to your kitchen !! Only you and family members may have to wait a bit longer to enjoy it,but but you know patience pays...

Ingredients:

• Mutton- 500 gm [boneless (or soft pieces) of throat (or chest) part of goat]

• Yogurt-1 cup
• Onion- 3 finely cut
• Onion- 1 cut into square pcs
• Capsicum- 2 pieces [medium size]cut into square pieces
• Raw papaya- 1 big piece 
• Almond- 5-6 pc
• Clove- 3 pcs 
• Bay leaves [tejpatta]- 2 pcs
• Mace[javitri]- 2 pcs
• Black cardamom- 2 pcs
• Black pepper 1/4 tsp
• Cardamom- 5 pcs
• Cumin seeds- 1 tsp
• Ginger [finely cut]- 1 tbsp
• Salt to the taste
• Red chilly powder- 1 tsp
• Mustard oil- 2-4 tbsp
• Deshi ghee- 2 tbsp
• Green coriander [finely cut]- 4 tbsp
• Poppy seeds- 2 tsp
• Garam masala- 1/2 tsp

Serving : 4 persons

Preparations:

• Clean well mutton pieces.
• Cut papaya into pieces and grate it.
• Grate coconut.
• Soak poppy seeds and almonds in 1/2 cup of water.

Method:

1.  At first mutton is to be marinated.Mix mutton with yogurt,papaya & salt. Mix well as each piece is wrapped in the paste. Marination may take 40-45 minutes.Water will be oozed during marination,do not throw it.
2. Separately mix ground almond,khaskhas,clove,mace,black cardamom,cardamom,black pepper,coconut paste,ginger and onion so that the paste is prepared.
3. Heat oil in a kadhai [heavy bottomed].
4. Fry bay leaf  for a few seconds and add marinated mutton. Fry on low flame till residual water is dried up.
5. Shift mutton to another pot.
6. Add ghee to the residual oil in the kadhai. Heat for a few seconds.Add cumin seeds,red chilli powder and the prepared paste.Fry for 2-3 minutes.
7. Add fried mutton and water.Fry on low flame and keep stirring from time to time till the mutton becomes tender.
8. Now add capsicum and square pieces of onion.Saute for 2-3 minutes.Add garam masala and mix well.Cover the kadhai with a lid.Keep flame low.Wait for 2 minutes.

 Mutton kadhai is ready.

     Garnish with green coriander leaves before serving.It is a hot dish,so serve hot!

Ideal company: nan or  rumali roti and jeera [cumin] rice. 

Saucy Paneer

Paneer is a high protein milk product and deserve to be included in the meals especially for young people.My kids like paneer dishes but now and then they demand for a paneer dish different than the usual ones..So I gave a saucy touch to paneer in a way that the dish was tastier as well as lighter & easily digestible. I was amused to find that this recipe hit their tastes buds like anything!!!!!

Why you too not try this...

And even people fasting can have this dish.

 

Ingredients:

Paneer cubes

• Tomatoes- 1/2 kg chopped(8 pcs medium)
• Cloves(laung)- 4 pcs
• Cornflour- 2 tsp
• Fresh Malai(cream)- 1/2 cup
• White Butter-1/4 cup
• Sugar- 11/2 tsp
• Salt to taste
• Red chilli powder- 1/2 tsp
• Garam masala- 1/2 tsp
• Paneer- 250 gms cut into small cubes
• Ginger- 1 tsp crushed
• Fresh Coriander(dhania) leaves-chopped

Note: For fasting,salt is to be replaced with rock salt(sendha namak) and corn flour to be avoided.

Method:

• Put chopped tomatoes,crushed ginger,cloves and 1/2 cup of water in deep sauce pan.Cook at low flame till it tenders.Keep aside to cool it down.

Tomato Puree

• When cooled put the mixture in the mixer and blend it.Strain to get the tomato puree.
• Heat butter in deep frying pan.Add paneer cubes and shallow fry till it turns light pink.Keep aside
• Dissolve cornflour in 1/4 cup of water and mix well.
• Add this paste in tomato puree and cook in frying pan at low flame.When the puree starts boiling,mix sugar,salt,red chilli powder and garam masala.Cook for 5 minutes.
• Add paneer and cook for few seconds.Turn off the flame.

Saucy Paneer is about to be ready to taste

• Garnish with cream and coriander leaves in saucy paneer.
• Serve hot with paratha and naan.

Tasty Saucy Paneer

Mutton Korma

Mutton korma is a very popular and delicious non veg dish as well as a rich and spicy meat curry.It has a very unique taste.While making mutton korma it is important to use all the noted ingredients to get the flavour right.

 

 

Ingredients:

• Mutton-750 gms
• Onion-200 gms
• Ginger(adrak)-50 gms
• Garlic(lahsun)-10-15 flakes
• Cinnamon(dalchini) sticks-2 pcs(1 inch each)
• Cloves(laung)-7-8 pcs
• Green cardamom(elaichi)-4-5 pcs
• Bay leaves(tej patta)-2-3 pcs
• Black pepper(kali mirch)-8-10 pcs
• Turmeric powder(haldi)-1/2 tsp
• Red chilli powder-1 tsp
• Coriander(dhaniya) powder-2 tbsp
• Garam masala-11/2 tsp
• Curd(dahi)-150 gms
• Mustard oil or Ghee-150 gms
• Coriander(dhaniya) leaves-25 gms(chopped)
• Kesar(saffron)-1 pinch
• Kewara essence-1/4 tsp
• Water-200 ml(approx 1 glass)
• Salt to taste

Method:

• Clean mutton pieces properly.Keep it separately.

 

• Take onion(50gms),garlic and ginger.Make paste through grinder.Keep the paste aside.
• Slice the rest of the onion into fine pieces(length wise).
• Heat ghee in deep frying pan or cooker(5 ltr). Add cinnamon,cloves,black pepper,green cardamom and bay leaves.Fry a little.
• Add sliced onion in cooker.Fry it until it turns transparent.
• Add mutton pieces,a few at a time till all the pieces are added and fry till they turn brown and the water discharged from the mutton is dried up.
• Add the paste and stir occasionally for 4-5 minutes and fry till oil shows separately in the bottom.
• Add turmeric powder,coriander powder and red chilli powder.Stir occasionally for 5-6 minutes.
• Add salt and curd,stir well.

• Add garam masala and stir to mix well.
• Keep stirring constantly for a few minutes making sure all the mutton pieces are coated with spices.Keep on scrapping the bottom of the pan/cooker occasionally.If the mixture gets too dry,splash some water.
• Close the lid and cook for 2 whistles then cook for 10 minutes on low heat.Turn off the heat.

Note: In case pan is used instead of cooker,cover the pan and simmer for about 1 and half an hour on low heat until the meat is very tender.If necessary, splash in a little water from time to time.

• While the pressure is released(or the mutton is cooked in pan), prepare the mixture of kewara essence and kesar.
• Open the lid of cooker/pan and add the mixture and cover with the lid again.
• Garnish with coriander leaves and serve hot.