KHEEMA FRY - PESHAWARI STYLE

 INGREDIENTS :

To Marinate :

To Dry Roast :

For Masala Paste :

To Saute :

For Garnishing :

METHOD :

• Dry roast Coriander seeds & Shah Jeera on a very low flame until aromatic.
• Grind it into a fine powder and keep it aside.
• Saute finely chopped Onion, Ginger, Garlic, Dry Chillies and Anaar -Dhaana until onions turn translucent.
• Allow it to cool and grind this into a coarse paste.
• Marinate Minced Meat with this ground paste, salt and curd.
• Leave it aside for at least 30 minutes or up to 2-hours maximum.
• Heat oil in a pan, saute finely chopped Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry until the raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while.
• Add chopped Tomatoes to the above and saute it until tomatoes are well cooked and oil separates from the mix.
• Now add freshly ground Shah Jeera and Coriander Powder and give a quick stir.
• Add marinated minced meat and mix well.
• Pour enough water, salt and allow it to cook.
• When the minced meat is well cooked, sprinkle Garam Masala Powder and mix well.
• Leave this is on a  low flame for few minutes or until it becomes slightly dry.
• Garnish with Ginger strips and Coriander leaves.
• Serve hot with Chappathis, Rotis, Parathas or Plain Rice/ Basmati Rice.

NOTES :

• Can use minced Lamb/Beef for this recipe.
• I have slow cooked the minced meat, alternatively can pressure cook the meat for a Whistle on a high flame and 2 whistles on a low flame.
• Adjust the spices to suit your taste preference.

KOTHU KARI MASALA/ MINCED MEAT MASALA

HOW TO MAKE KOTHU KARI MASALA/ MINCED MEAT MASALA

KOTHU KARI MASALA/ MINCED MEAT MASALA

INGREDIENTS :

Spice Powders :

For Garnishing :

METHOD :

• Mince the Meat(Mutton/Beef/Chicken) using a mincer or food processor.
• Wash it in a colander under running water and leave it aside for the water to drain.
• Shred the Cabbage into thin strands and keep it aside.
• Peel the Green Peas, wash and allow it to drain in a colander. 
• Grind Ginger & Garlic into a fine paste and keep it aside.
• Heat Oil in a pan, splutter Fennel seeds and Curry leaves in it.
• Saute finely chopped Onions, Green Chillies until onions turn translucent.
• Add the Ginger-Garlic Paste and saute until raw flavour goes and it turns aromatic.
• Add all the ingredients mentioned under 'Spice Powders' and mix well.
• Fry this on a very low flame for few minutes.
• Add chopped Tomatoes and fry well.  
• When tomatoes turn soft and oil separates from the mix, add Minced Meat along with a dash of Salt.
• Sprinkle enough water for the meat to cook.
• Close the pan with a lid and leave it on a low flame until the minced meat is cooked. Stir it occasionally.
• When meat is well cooked, add Green Peas and cook on a low flame until green peas turn soft.
• Add shredded Cabbage and cook briefly.
• Stir fry the Kothukari Masala for few more minutes, until the vegetables are cooked.
• Sprinkle some Pepper Powder and garnish Kothukari Masala/Minced Meat Masala with Coriander Leaves.
• Serve Kothukari Masala/Minced Meat Masala hot. with Chappati, Puri, Batura, Parathas, Rotis etc.,
• Kothukari Masala/Minced Meat Masala  goes well with Steamed Rice, Biriyani, Pulaos etc.,

NOTES:

• Can use any type of minced meat like chicken, mutton or beef for the recipe.
• I have cooked the recipe with Minced Beef.
• I like this dish spicy, adjust the spices to suit your preference. 
• This recipe is a dry version. Can add some more water & one more tomato and adjust the consistency of Kothukari Masala to suit your preference.

BATURA

HOW TO MAKE BATURA

INGREDIENTS:

For the Dough :

To Deep Fry:

BATURA

METHOD:

KNEADING THE DOUGH:

• Sieve All-Purpose Flour with Baking Powder & Salt, once.
• Make a hole at the centre of the flour mix, pour Curd/Yoghurt and Oil into it.
• After adding Oil & Curd/Yoghurt to the flour, mix & combine the ingredients before kneading.
• Knead the dough, adding a little water at a time.
• Knead it into a stiff dough. 
• Cover the bowl and let it rest for 30–45 minutes.

NOTES:

• You will need approximately lesser than 1/2 Cup of Water for 1 Cup of Flour.
• The amount of water totally depends on the type of All-purpose Flour used.  Adjust Accordingly.
• If you need more water, do not add directly to the flour mix.
• Instead, dip your fist into the water and apply to the mix and knead it.
• The longer you knead the dough, it tends to become soft and pliable. 
• The dough should be stiff, but soft and without any cracks.

RESTING THE DOUGH :

• Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
• Leave the dough aside, for at least 30 minutes.
• Covering the dough traps moisture, otherwise, it will dry out forming a crust.
• And keep the dough covered all the time.
• If time permits, rest the dough for an extra hour in cold weather conditions. 
• Warm weather softens the dough quickly.

ROLLING THE DOUGH :   

METHOD:

• Divide the dough into equal portions.
• Roll out each portion into medium-sized, slightly thick circles.
• Roll them with even thickness.
• Dust the rolling board with dry flour while rolling the dough.
• Do not use too much flour while you roll the dough.

DEEP FRYING THE BATURA

• Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
• Lower the flame to medium-high.
• Gently drop the rolled Batura, one at a time, into the hot oil.
• Carefully and gently press the Batura with the slotted spoon until it fluffs up.
• Flip the Batura and cook the other side.
• Fry the Batura until they turn slightly golden yellow in colour.
• Do not fry the Baturas on a high flame or allow it to burn.
• Once fried, remove the Baturas from the oil with a slotted spoon
• Allow it to drain on clean Paper towels.
• Follow the suit for rest of the Baturas.
• Serve Baturas hot with Chana/Chole Masala, Punjabi Chole, Chana Dal Masala, Kheema Fry or any other side dish of your choice. 
• Serve Baturas hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
• Goes well with Raithas, Punjabi Aam Achar(Mango Pickle)etc.,

NOTES :

• Do not overheat the Oil while frying the Baturas.
• Deep-fry the Baturas on a medium-high flame.
• Serve Baturas hot or at room temperature.
• This Batura recipe retains softness and fluffiness even after a long time.