Hyderabadi Kheema

It's been a while i updated my blog. Was quite hectic since last few days. Wrote few post  on my Iphone while commuting home from my work place. These day i am using my iphone to take pictures and those pictures doesn't match with the pictures one can see on other blogs and websites. Here goes another famous recipe from hyderabad, hyderabadi Kheema, the spicy and tasty side dish goes every well with hot tandoori nana or roti.

Ingredients:

Keema/mutton mince 500 gms
Onions chopped 2
Green chillies chopped 2
Curd 1 cup
Turmeric powder a pinch
Ginger garlic paste 2 tbsp
Garam masala powder 1 tbsp
Coriander powder 1 tbsp
Zeera powder 1/2 tsp
Pepper whole 6-7
Bat leaf 1
Tomato 1 chopped finely
Salt to taste
Oil 3 tbsp

Method

Marinate kheema with ginger garlic paste, curd,salt,turmeric powder,red chilly powder and garam masala powder for 1-2 hours.

Heat oil in a pan, once hot add onions, green chillies,pepper and bay leaves. Fry till onions are brown in colour. Now add tomatoes and fry till oil start coming out of the tomatoes.

Now add the marinated kheema. Mix thoroughly and cover the pan. Usually water is not required when the pan is covered by lid. The kheema will get cooked with its own water and curd.
Water can be added if the kheema is not cooked. Add enough water and close the pan with the lid.

Serve hot with rice or roti :)

Koyagura/thotakura Kheema -- Mutton mince cooked with Amarnath leaves

I always cook meat with veggies,be it ridge gourd,french beans, potatoes, tomatoes,spinach, Sorrel leaves (gongura), capsicum etc.The recipe i am writing today is the combination of meat with green leafy vegetable.

Ingredients:-

Mutton 500gms
Ginger garlic paste 2 tbsp
Turmeric powder 1 tsp
Salt to taste

 Koyagura/thotakura/Amarnath leaves 2 punches.(cleaned and chopped)

Onions 2 choppedGreen chillies 2 chopped
Clove 1
Cinnamon 1
Red chilly powder 1 tbsp
Oil 3 tbsp
Garam masala powder 1 tbsp
Salt a pinch

Method:-

In a pressure cooker take mutton kheema,ginger garlic paste,turmeric powder and salt.Mix well add 1 small glass of water and pressure cook until kheema is tender and soft.

In a another pan take oil.Add clove and cinnamon.

Then add onion and green chillies.Saute until onion change colour.Add the greens and salt.

Cover and let the leaves cook in its water.

Leaves get cooked in 5-7 minutes.

Now add the cooked mutton,red chilly powder and garam masala powder along with water in which the mutton is cooked.If there is not much water left in the cooker then add a 1/2 glass of water.

Mix well and let the curry get cooked for 10 minutes.

Serve hot with rice.

Check for more kheema recipes here

Aloo Kheema (Minced meat with Potato)

Ingredients:-

Kheema (minced lamb) 250 gms
Potatoes 2 (chopped)
Tomatoes 2 (pureed)
Onion 1 (chopped)
Green chillies 2 slited
Ginger garlic paste 2 tbsp
Big elachi 2
Bay leaf 2
Cinnamon 1 pc
Clove 2
Coriander leaves few
Oil 3 tbsp


Method:-

In a pan take oil,once hot add elachi,cinnamon,cloves and bay leaves.Once they are fried add onions and green chillies.

Saute till onions are pink in colour.Add Ginger garlic paste and fry till the raw smell of ginger garlic paste goes.

Then add potatoes.Sprinkly salt.Cover and cook until the potatoes are soft.

Then add tomato puree.Mix thoroughly and cook until the oil leaves the sides of pan.

Add kheema and green chillies.Mix thoroughly.Cover and cook for 3-4 minutes.

Sprinkle little water,cover and cook till kheema is well cooked.Just before serving add lemon juice 1 tbsp

Serve hot with rice or paratha.

Gongura Kheema (Sorrel and minced meat)

Gongura is also known as red sorrel leaves and gongura pachadi is very famous in andhra cuisine.Gongura is also knowns as puntikura,sorrel leaves,ambaadi,pitwaa,pulichakeerai,nalitaa saga and pandi.Most famous is gongura pachadi(gongura pickle) and gongura mamsam (Gongura mutton).Other varities are gongura kheema,gongura pappu (Gongura dal) and gongura royyalu (gonruga prawns).

I usually pick 3-4 bunches of gongura every time i see them at the market.With that i make pickle,dal and kheema/mutton.We just love the taste of gongura.I always have gongura pickle in my fridge,when it gets over i buy priya gongura pickle.Will be shortly posting gongura pickle as well.

Ingredients:-

Kheema (mutton minced) 250 gms
Gongura (sorrel leaves) 1 bunch (chopped)
Ginger garlic paste 1 1/2tbsp
Garam masala powder 1 tsp
Red chilly powder 1 tbsp
Turmeric powder 1/4 tsp
Dry red chilly 2 nos
Garlic 1 crushed
Cumin seeds 1/2 tsp
Curry leaves few
Oil 3 tbsp
Salt as per taste

Make a paste of the following ingredients:-

Onions 2 chopped
Cumin seeds 1 tsp
Coriander seeds 1 tbsp

Method:-

Take 2 tbsp oil in a pressure cooker.Add cumin seeds.When they splutter add the onion paste.
Fry till the onion leaves the raw smell and it is well fried.
Then add ginger garlic paste.Again saute till the ginger garlic paste is well fried and leaves the raw smell.
Add turmeric powder,red chilly powder,garam masala powder and salt.
Now add kheema and mix thoroughly.Add enough water and pressure cook until you get 3-4 whistle.
In another pan take 1 tbsp of oil and add curry leaves and red chillies.When they are fried add crushed garlic.
Saute for a while and add chopped gongura.Fry for 10 minutes.Water is not needed here.
Then add the cooked kheema along with water.Mix thoroughly and cook till the water get dried.
Serve hot with rice or with roti.

Lamb brain fry/Bheja fry

This post is not review of bheja fry movie but lamb brain fry.And this post is not for people who are health conscious.This is my hubby's fav and the recipe is my mom-inlaw's.

Ingredients:-

Lamb brain - 1
Ginger garlic paste 1 tbsp
Curry leaves few
Turmeric powder 1/2 tsp
Salt as per taste
Oil 3 tbsp
Red chilly powder 1 tsp

Method:-

Soak lamb brain in warm water for 10 minutes.

Slowly remove the top layer and wash throughly.

Heat oil in pan,add curry leaves.

Add ginger garlic paste and saute till the raw smell goes off.

Then add salt and turmeric powder and saute well.

Cover and cook for 5-6 minutes,if required sprinkle 2-3 tbsp of water.

Lastly add red chilly powder,mix well.

This dish resembles like egg bhurji.

Kheema Palak (Lamb mince and spinach)

Ingredients:-

Kheema (minced meat) 1/2kg

Palak chopped 1 bunch

Onions chopped 1

Green chillies slitted 2

Ginger garlic paste 1 1/2 tbsp

Cinnamon 1'' pc

Cloves 2

Red chilly powder 1 tbsp

Turmeric powder

Garam masala powder 1 tsp

Coriander powder 1 tbsp

Cumin powder 1 tsp

Salt as per taste

Oil 4 tbsp

Method:-

Take kheema in a kadai,add ginger garlic paste,Cinnamon,cloves,turmeric powder,1tbsp oil and salt.Keep it on a medium flame.

Let it cook till the water dries off.

In a another pan take oil.Add onions and green chillies.

Saute till pink in colour.

Add chopped palak,salt,garam masala,coriander powder and cumin powder.

Cook till all water dries and palak is cooked.

Now add the kheema and mix thoroughly.

Sprinkle 4-5 tbsp of water and cook until the curry dries.

Serve hot with parathas or rotis.

Kheema Paratha

Ingredients:-

Wheat flour 1 cup
Salt as per taste
Oil 1 tbsp
Water to make a soft dough

For stuffing

Chilly powder 1/2 tsp
Chopped green chillies 2
Chopped onion 1
Chopped tomatoes 1
Cumin powder a pinch
Garam masala 1/2 tsp
Ginger garlic paste 2 tbsp
Oil 3 tbsp
Salt as per taste
Tumeric Powder 1/2 tsp
Oil for frying paratha

Method:-

Take one cup wheat flour in a bowl with pinch of salt,oil and water and make soft dough.keep it a side.

Take a pan add oil ,Fry onions,salt, turmeric garlic and ginger, green chillies, Add tomatoes.

When tomatoes are dry then add minced meat, keep mixing, then add cumin powder,garam masala,coriander powder, chilli powder,garama masala cook till the meet becomes dry, once it is done add coriander leaves.

Let the kheema to cools down.

Take a portion of dough and place on a lightly floured flat surface and flatten using rolling pin.

Place a 2 tbsp of the filling in the center and bring the edges together to seal it well and form a ball.

Now using a rolling pin flatten to make a round paratha.Fry paratha with oil on a non-stick tawa until golden brown.

Take a pan cook both the sides with butter/ghee/oil.

Kheema Fry/mutton minced fry

Ingredients:-

Kheema/Minced Meat 500gms
Onion (chopped) 1
Green chillies (chopped ) 1
Ginger and garlic paste 1 tbsp

Red chilly powder 1 tbsp
Pepper powder 1/2 tbsp
Turmeric powder 1/4 tbsp
Salt to taste
Oil for frying
Fresh Coriander and Mint leaves few

Method:-

Marinate kheema with onions,green chillies,ginger garlic paste,turmeric powder,pepper powder, coriander and mint leaves and salt for half an hour.

In a kadai take the marinated kheema and keep on a slow flame until the water gets dried.

Once the kheema is dry,make a well in the center and add oil.When the oil is hot enough mix the kheema with the oil.

Fry till kheema is crispy and cooked well.

Recipe source:- Yummy food

Shimla Mirchi Kheema / Capsicum Kheema

Pakistan is very famous for its spicy cusine in particular its kababs.Here we have a pakistani restaurant called Karachi Darbar.The kababs he servers are excellent and sometimes it beats indian kababs.And there are many dishes of pakistan which are famous like Mutton Achari,Chicken Achari,Paya,Shimla mirchi kheema and many more.When ever we visit this restaurent mutton achari and shimla mirchi kheema are must in our menu along with kababs.

I googled for the recipe and got one from Jeena's kitchen.Made few changes and the taste was excellent.The recipe is below:-

Ingredients:-

Minced Meat 250gm

Onion 1 (paste)

Onion 1 (chopped)

Tomatoes 2 (paste)

Capsicum (chopped) 2

Green Chili 2

Ginger garlic paste 2 tbsp

Turmeric 1 tsp

Cumin powder 1 tsp

Garam Masala 1/2 tsp (can be adjusted according to taste)

Cumin Seeds 1/2 tsp

Coriander Seeds 1/2 tsp

Fennel Seeds 1/2 tsp

Dried Mint 1 tbsp

Kasori menthi 1 tbsp

Bay leaf 1

Salt

Black Pepper 1/2 tsp

Oil 4 tbsp



Method:-



Take oil in a pan,add onions and fry until brown in colour.

Add blended onion paste and saute till brown in colour.

Now add tomato paste and ginger garlic paste.Saute till the oil leaves the pan.

Add fennel seeds,cummin seeds,coriander seeds,red chilly powder and turmeric powder.

Saute for 2-3 minutes.

Now add green chillies.Saute for another 1 minute.

Add chopped capsicum and salt.Cover and cook for 3-4 minutes.

Now add kheema (minced meat),cumin powder,pepper powder,bay leaf,garam masala powder,Kasuri menthi and dried mint leaves.Saute for 2-3 mintues.

Add little water and cover and cook till kheema is well cooked.

Serve with parathas or hot rice.

Recipe source :- Jeena's kitchen

Kheema Matar

Ingredients:-

Kheema (minced mutton) 250gms

Fresh peas 50gms

Ginger garlic paste 1 tbsp

Onion chopped 1

Green chillies silted 2

Red chilly powder 1tsp

Turmeric powder 1/4tsp

Coriander powder 1/2tbsp

Cinnamon 1

Cloves 2

Garam masala 1/2 tsp

Oil 3 tbsp

How to make:-

• Heat oil add Cinnamon and clove.Add onions and green chillies.Saute till onions are brown in colour.
• Add kheema,salt,turmeric powder,ginger garlic paste,red chilly powder and coriander powder.
• Mix thoroughly, cover and cook for 5-6minutes
• Add peas and garam masala and mix it.
• Add enough water and pressure cook till kheema is cooked.
• Serve it with hot rice/rotis.