Here is the recipe of Mumbai style Keema Pav. The scrumptious mutton mince is served with soft pillowy pav that is lightly toasted with butter. Top it with tangy onion slices and enjoy the delectable preparation.
Ingredients: Pav breads --- as needed Some butter for pav bread Keema / mutton mince -- 500 gms Onions --- 3-4 (about 2 cups sliced) Green peas ---- handful Tomato Puree -- 1 tbsp Tomatoes ----- 2 Oil ----------- 1/4 cup Green chillies --- 2-3 Ginger ------------ 1 tbsp (grated or crushed) Garlic ------------- 1 tbsp (minced or crushed) Salt ---------------- to taste Turmeric powder ----- 1/2 tsp Cumin powder --- 1 tsp Coriander powder -- 1 tsp Red chilli powder ---- 1/2 tsp Kasoori methi ---- 1 tbsp Garam masala powder----- 1 tsp
Method:
1. Heat oil in a pan. Add the sliced onions.
2. Saute them until golden brown.
3. Add the green chillies, ginger, garlic and tomatoes.
4. Add 1 cup water and cook until the onions and tomatoes are soft..
5. Now add the mutton mince and saute.
6. Continue stirring and cooking until the colour turns brown. While sauteeing add water little by little whenever required.
7. Add the salt, green peas, kasoori methi and spice powders.
8. Simmer to cook until done. Adjust the consistency as you like and add water accordingly.
9. Heat the pav breads with butter. Serve with the cooked qeema.
Watch the video
This recipe is for A-Z challenge - Season 2
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is Q
Recipe List of A-Z Challenge (Season 2)
A -Adraki Aloo (Baby Potatoes with ginger and spice powders)
Hyderabad is well known for its spicy curries, both veg and non veg. Here is a spicy and tangy mutton curry from this region that you are going to fall in love with. A treat for spicy food lovers. My version is still milder. You may adjust the spice level as you like. Make and enjoy !
Ingredients:
Mutton ............... 500 gms
Oil ..................... 4-5 tbsps
Onion paste ...... 2 cups
Tomato puree ... 1 cup
Tamarind puree . 2-3 tbsps or as per your taste
Ginger paste ....... 1 tbsp
Garlic paste ......... 1 tbsp
Kashmiri chilli powder .. 1 tsp
Spicy chilli powder ... 1/2 tsp
Jaggery ..................... 1 tsp (optional)
Salt .......................... as needed.
Dry roast and grind:
Dessicated coconut ....... 2 tbsps
Cumin seeds ............... 1 tsp
Coriander seeds ......... 1 tbsp
Cloves ...................... 3-4
Cinnamon ............... 1" piece
Mace ....................... 1/2 piece
green cardamoms ..... 3-4
Black cardamom ..... 1
Bay leaf ................... 1
For tempering:
Ghee (clarified butter) .... 1 tbsp
Mustard seeds ...... 1 tsp
Methi or fenugreek seeds ... 1/4 tsp
Whole garlic cloves ........ 6-8 (you may crush them lightly)
Curry leaves .................. few
Dry red chillies ............ 2-3
Asafoetida ................... 2 pinches.
Method:
1. For dry roasting the ingredients take a pan and add the whole spices first followed by coriander, cumin seeds. When they give out an aroma reduce the flame and add the dessicated coconut. Roast until it is golden brown. Cool the mixture and grind it to a fine powder.
2. In a pressure cooker heat the oil and add the ginger and garlic paste. Saute it a bit.
3. Add the onion paste and saute it stirring intermittently until golden brown in colour.
4. Now stir in the tomato puree. Saute it.
5. Add salt and turmeric powder. Stir fry until the oil starts to separate.
6. Now tip in the mutton pieces and saute them stirring from time to time until the water from the mutton is dried up and oil starts to separate.
7. Add 2-3 cups of hot water. This will not cease the cooking process.
8. Close the cooker and cook for 7-8 whistles and check after the pressure is released. Cook again if needed as these days the mutton we get is not so tender. It should be done 95 percent.
9. Next add the chilli powders (Kashmiri and the spicy one), jaggery and the roasted and ground spice mix. Adjust the quantity as per your preference.
10. If you want more gravy add some water. If serving dry you can skip adding.
11. Add little more salt and tamarind juice. Give it a nice stir and cover the pan
12. Slow cook for 2-3 minutes until done. Add some coriander leaves finally.
13. Now time to add the tempering. Heat the ghee in a pan. Do not burn it on high flame as it looses it's flavour and the nutritional value.
14. Add the tempering ingredients mentioned in the list and let them crackle. First the dry ones followed by garlic cloves.
15. Add the tempering to the prepared mutton and give it a gentle mix.
16. You can enjoy the gravy version with rice and the dry version with rotis/naans/dosas/bhakris.
Watch the video of this recipe
This recipe is made for the event - A-Z Recipe Challenge.
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is I - and my chosen ingredient is IMLI (tamarind)
Recipe List of A-Z Challenge (Season 2)
A -Adraki Aloo (Baby Potatoes with ginger and spice powders)
This is a delicious Rohu curry with yogurt cooked in a Bengali style. The sea food curries from Bengali Cuisine are very popular and we have a large variety to choose from. They always use river fish or sweet water fish in their curries. This recipe is part of the , "Shhhhh Cooking Secretly"challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.
This month my partner is Archana Gunjikar Potdar. She gave me the two secret ingredients - Yogurt and Chilli Powder
I Gave her Mustard Oil and Kalonji and she made delicious Sukto , Bengali veg curry
Do visit her website, "The Mad Scientist's Kitchen"
Ingredients:
Rohu fish ...... 300 gms
Onion paste .... 1 cup
Yogurt ............ 1/2 cup
Garlic ..... 1 tbsp (crushed)
Ginger ............ 1 tbsp (grated)
Green cardamoms ... 3
Cloves ..................... 3
Cinnamon .............. 1" piece
Salt ....................... to taste
Garam masala ..... 1/2 tsp
Turmeric powder.... 1/2 tsp
Red chilli powder ... 1 tsp (I have used Kashmiri chilli powder)
Green chillies ......... 2
Coriander leaves ... handful
Mustard oil ........... as needed for frying the fish and cooking.
Method:
1. Marinate the fish with turmeric powder and salt. Set aside at least for 1 hour.
2. Heat about 1/4 cup of mustard oil. Bring it to a smoking point and reduce the flame.
3. Fry the fish slices. Remove them and set aside.
4. In the same oil add the whole spices followed by ginger and garlic. Saute them.
5. Next add the onion paste and stir fry until it changes colour.
6. Add the green chillies, salt to taste, turmeric powder and red chilli powder.
7. Whisk the yogurt and stir it into the mixture.
8. Stir it well and add a little water. Check the salt.
9. Now add the fried fish pieces into the gravy. Adjust the water in the gravy to your liking.
10. Sprinkle the garam masala powder and add the coriander leaves.
11. Simmer it for a minute or so until it is done.
This is Odia style prawn curry. It is really amazing to see a variety of curries in different regions cooked with a difference. Some regions combine vegetables with the meats and sea food. In this curry we have combined potato with prawns cooked in a spicy gravy. The aroma of freshly roasted and ground spices really adds to the flavours.
This recipe is for the group event of "Shhhh Cooking Secretly" .. (a group on facebook) where we choose a different cuisine each time. Also we are paired with a co-blogger who gives us 2 secret ingredients. We have to make a dish from the selected Cuisine using those 2 ingredients. My partner of the month is Aruna SarasChandra. She has a blog called Vasu's Veg Kitchen Do check out some delicious veg recipes on her space.
Ingredients:
Prawns ..... 250 gms
Potatoes ... 2 small
Onions ..... 1 cup (finely chopped)
Tomatoes .... 1
Garlic ....... 3-4 cloves
Ginger .... 1" piece
Poppy seeds .. 1 tsp (soaked in water)
Tumeric powder- 1/2 tsp
Salt ............ to taste
Mustard oil ....5-6 tbsps
Coriander leaves.. handful
For dry roasting:
Coriander seeds ... 1 tbsp
Cumin seeds ........ 1/2 tsp
Cloves ................ few
Green cardamoms ..3-4
Cinnamon ........... 1 small piece
Black pepper corns .... few
Dry red chillies .... 1-2
Method:
Dry roast the spices in list 2 .
Grind them to a coarse powder.
Clean the prawns and marinate them with salt and turmeric powder.
Grind together onion, ginger, garlic, tomato and poppy seeds to make a paste.
Heat oil in a pan to a smoking point as mustard oil is pungent. Reduce the flame and fry the potatoes. Remove them.
In the same oil saute the marinated prawns for few minutes.
Remove them in a plate.
Now in the same pan add the wet paste and saute it until the oil separates.
Add little water, salt and turmeric powder. Add the potatoes first as they are chunky and need more cooking.
After simmering for few minutes tip in the prawns.
Add the turmeric, ground masala powder at this stage. Mix well and simmer until done. Adjust the gravy to your liking and add water accordingly.
This is a cardamom flavoured mutton stew from the Sindhi Cuisine. It is usually served with rotis and makes a very light meal. The soupy gravy tastes good with fresh and soft pav bread too. I remember mom used to make it when we were unwell and recovering from fever to regain the energy.
This preparation usually is made by simmering on low flame but these days the mutton is so hard that it takes very long to cook. I have pressure cooked it.
Ingredients:
Mutton with bones .... 1/2 kg
Green cardamoms ..... 8
Cinnamon stick ........ 1 small piece
Bay leaves ............... 1-2
Turmeric powder ..... 1/8 tsp
Garam masala powder .. 1/2 tsp
Wheat flour ................... 1 tbsp (to make slurry)
Salt ..................... to taste
Oil .................... 1-2 tbsp
Freshly crushed black pepper ... 2 pinches or as per your liking.
Method:
1. Clean the mutton pieces and set aside.
2. In a pressure cooker heat the oil and tip in the crushed cardamoms, cinnamon and bay leaf.
3. When they give out a nice aroma add the mutton pieces.
4. Saute for few minutes until the colour changes.
5. Next add the salt and turmeric powder.
6. Add 3-4 cups of water.
7.. Close the lid and cook for 7 - 8 whistles.
8. After few minutes open the lid and check if the mutton needs to be cooked further.
9. In a bowl mix the wheat flour with water to make a slurry.
10. Add the slurry into the mutton and mix it well.
11. Adjust the gravy and add little water if needed. Add garam masala powder and simmer for a minute or two.
12. Sprinkle the crushed black pepper while serving.
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