Keema Stuffed Capsicum Rings

Ingredients

Chicken/mutton keema cooked – 150 gms

Ginger garlic paste – 1 tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – ¼ tsp

Red chilli powder and salt as per taste

Onion – 1 medium size chopped

Tomato – 1 medium size chopped

Chopped coriander and mint leaves

Juice of half lemon

Egg – 1

Cut capsicum into one inch thick circle, remove all the seeds and keep aside.

Method

Take a bowl and mix all the ingredients given. Stuff in the capsicum circle and shallow fry in oil. Serve hot.

Keema Palak Paratha

Ingredients

Boiled and shredded
chicken/mutton – 250 gm

Onion – 2
medium

Tomato –
2 medium or 1 tbl.sp tomato puree

Ginger
garlic paste – 2 tsp

Turmeric
powder – ¼ tsp

Corriander
powder – 1 tbl.sp

Roasted
cumin powder – 1 tsp

Red chilli powder and salt as per taste

Chicken stock

Madras curry powder – 1 tsp

Spinach leaves – 7 to 8

Eggs - 2

Wheat flour dough

Method

Heat oil in a pan. Add onions and saute till golden brown in
color. Add ginger garlic paste and again sauté for a minute. Add tomato puree
and cook for 2 to 3 minutes. Add shredded chicken and all the masala. Stir fry
and cook for a minute. Add chicken stock and spinach leaves and cook till it is
completely dried. Off the flame and let it cool down.

Break egg. Add a pinch of salt and keep aside.

Make few chapatis. Heat pan and place this chapatti and
little of the chicken masala on one side. On the other side put little egg and
fold the chapatti. Cook till chapatti is cooked and also the egg inside. Put
ghee or oil as needed. When done. Remove and cut into pieces and serve hot.

Keema Stuffed Egg Recipe

Ingredients
onion - 1 
keema - 1 cup
boiled egg - 5
yoghurt - 1/2 cup
ginger garic paste - 1 1/2 tsp
garam masala - 1 tsp
salt as per taste
few corriander leaves
egg for coating
bread crumbs

Method
Cut boiled eggs into half and remove the yolk. Mash this yolk and keep aside.
Heat oil in a pan, add onion and saute for till it becomes brown in color. Then add ginger garlic paste, and saute for few seconds till the raw smell goes. Add yoghurt, keema, garam masala, mashed egg yolk and salt and cook till the whole mixture gets dry. Garnish with corriander leaves and keep aside.
Whisk egg for coating by adding salt and red chilli powder.
Put the stuffing in the egg and dip in egg mixture and roll on bread crumbs.
This can be either deep fried or shallow fried in oil till golden brown in color. Serve hot with ketchup.

Stuffed Keema In Capsicum

Ingredients

Minced keema cooked – ½ kg (chicken or mutton)

Onion - 2

Ginger garlic paste – 1 tsp

Tomatoes - 2

Corriander powder – 1 ½ tbl.sp

Red chilli powder – 2 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Capsicum – 4 to 5

Method

Wash and cut the top of the capsicum/bell pepper. Remove all the seeds from inside and keep aside.

Boil keema and keep aside.

For the stuffing

Heat oil in a pan, add onion and fry till golden brown in color, then add ginger garlic paste and sauté for few minutes til the raw smell goes.

Add tomato and cook till it is completely mashed up.

Add all the powder masala and salt. Add keema, mix well and cook till the masala becomes dry.

Stuff this in the capsicum and cover it with the top of bell pepper.

Heat oil in a pan, and place this capsicum and cook on a low flame for few minutes. Serve hot.

Soya Keema Paratha

Ingredients

Soya keema – ½ kg

Onion – 1

Tomato – 1

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp or as per taste

Turmeric powder – ½ tsp

Mutton masala/garam masala – 2 tsp

Egg – 2

Salt as per taste

Coriander leaves for garnishing

Wheat flour dough for making paratha

Method

Make a dough of wheat flour and keep aside.

Heat oil in a pan, add ginger garlic paste and sauté till the raw smell goes and then add onion and fry till it becomes translucent. Then add tomatoes and cook till it is mashed up.

Add powder masala and cook till oil separates from masala.

Add soya keema, mix well and cook till the masala is totally dry. Add eggs, mix well and cook for 2 minutes.

Garnish with coriander leaves.

Keep flat pan to heat.

Make a chapatti from the dough and put on the pan. Place one tbl.sp of soya keema and fold  it from all sides. Drizzle little oil and cook on both the sides. Serve hot.

Kofta Mumtazi

Ingredients for kofta

Mutton keema – 250 gm

Besan/chickpeas flour – 2 tbl.sp

Green chilli – 2 to 3

Turmeric powder -  ½   tsp

Eggs – 4

Onion – 2 small

Garlic flakes – 4

Garam masala – 1 tsp

Water – 2 cup

Ingredients for curry

Onion – 2 medium size

Tomato – 2

Yoghurt – 2 tbl.sp

Garam masala – 1 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Ginger – 1 inch

Ghee/butter – 3 tbl.sp

Red chilli powder and salt as per taste

Coriander and mint leaves – ¼ cup

Method

Boil eggs and keep aside.

In a pan heat two cup of water, to this add mutton keema, chopped onion, salt, turmeric powder, garlic flakes, onion,garam masala, and green chilli. Cook on a slow flame for about half an hour.

When half done, Remove and add chickpeas flour to it , mix well and again cook for 15 minutes till the mixture becomes dry.

Remove from heat and leave it to cool. Then mash it well or use blender to blend it.

In another bowl, mash 3 boiled eggs.

In another bowl. Beat one egg and little milk.

Make koftas from keema mixture, stuff little mixture of mash boil eggs, dip in egg and milk mixture and deep fry in oil till golden brown in color.

In another pan, heat ghee, fry onions till golden brown in color, then add grated ginger, turmeric powder, red chilli powder, pepper powder, salt and chopped tomatoes. Fry till the masala separates from the oil. Then add to this yoghurt , left over of keema mixture, leftover of egg and milk mixture and water and leave it to boil for 3 to 4 minutes. Remove from fire.

Cut the koftas into half and put in the curry, garnish with coriander and mint leaves and serve hot.

Chapli Kabab

Ingredients

Mince mutton keema – ½ kg

Onion – 1

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Green chillies – 2

Ginger garic paste – 1 tsp

Tomatoes – 2

Pepper powder, salt  and red chilli powder as per taste

Coriander leaves

Egg – 1

Bread crumbs – 3 tbl.sp

Method

Chop tomatoes and onions.

Slightly beat one raw egg.

Mix all the ingredients except tomato and leave it to marinate for half an hour. (Tomatoes will release water and make the kabab soggy).

While making kabab, add chopped tomatoes, and make small flat round patties.

Place them on a tray and keep in the freezer for half an hour. Remove and directly  fry them in oil till golden brown in color.

Remove and drain on absorbent paper and drizzle some lemon juice and garnish with onion rings and sliced tomatoes.

Mutton Keema

Keema Mughlai Paratha

Methi Keema

Keema Palak

Palak Keema Paratha (Spinach Keema Paratha).

Gobi Keema Recipe (Mutton minced with cauliflower)

Ingredients

Mince Mutton - 250 gm

Cauliflower – 250 gm

Green peas – 1 cup

Onion – 2 big

Garlic flakes -4

Ginger – 1 ½ inch

Tomatoes – 2

Tomato puree – 2 tbl.sp

Garam masala – 1 tsp

Cumin powder – 2 tsp

Coriander powder – 1 tsp

Turmeric – 1 tsp

Red chilli powder – 1 tsp

Pepper – ½  tsp

Salt to taste

Corriander leaves – ½ cup

oil

Method

Chop onions, tomatoes. Mince ginger and garlic finely. Wash mutton mince and drain the water. Chop cauliflower into very small pieces and keep aside.

In a pan, heat oil, add onion and sauté for a few minutes until slightly brown. Then add ginger, garlic and chilli and fry for two minute. Then add the spices (garam masala, ground cumin, pepper, ground coriander, turmeric, red chilli powder and salt) now add tomatoes along with tomato paste and stir well. When the masala separates from oil, add minced mutton or keema and mix well. Add little water to it.Cover and  Cook till meat is tender. Then add cauliflower pieces and green peas, cover and cook for 15 to 20 minutes. Remove from fire and garnish with freshly chopped coriander leaves. Serve with Naan or paratha.

Keema Pulao

Ingredients

Mutton mince or keema – 500 gm

Rice – ½ kg

Ghee or butter – 125 gm

Milk – 1 cup

Yoghurt – ½ cup

Pine nuts – 1 cup

Cayenine pepper – 2 tsp

Coriander powder -1 tbl.sp

Kashmiri garam masala – 2 tsp

Saffron – 1 tsp (soaked in water)

Ginger – 1 ½ inch piece

Salt as per taste

Method

Wash and Soak rice in water for half an hour.

Heat ghee or butter in a pan, and add to it finely crushed ginger and then after two minutes add mutton mince, yoghurt, and spices and fry till it is light brown. Add drained rice, saffron, salt, milk and water and mix well. Stir in the nuts and cover it tightly and cook on a low flame. Keep a flat pan under the vessel to avoid direct heat.