Skip to main content

STUFFED KEEMA PARATHA

STUFFED KEEMA PARATHA
½ kg keema (boneless mutton or chicken)
1 cup white wheat flour (Maida)
1 cup wheat flour (aata)
1 onion thinly sliced
1 tsp cumin seed powder
1beaten egg, ¼ tsp cinnamon powder
1 tsp black pepper, 1 tsp red chili powder
4-6 green chilies finely chopped
1”x2 long ginger 8-10 pieces thinly sliced
4-6 garlic flakes finely chopped,
1 bunch of coriander leaves finely chopped
8-10 raisins (kismish)
½ cup cooking oil

PREPARATION
Mix aata and Maida with milk, bitten egg 1tsp oil and salt to taste, knead them well and make small dove of it, keep aside for at least 45 minutes.
METHOD
1 Heat some oil in a pan, add onion and fry it till it is golden brown. Add keema, ginger, garlic and cook for some time till all water is absorbed, add that entire masala ingredient except coriander leaves and raisins.
3 When it is done remove it from the heat and let it be cooled, mix thoroughly to make a good thick paste.
3 Now mix coriander leaves and raisins, mix it thoroughly.
4 Take dove one by one, put some of the keema stuff and roll it as a roti.
5 Heat a tawa and cook the stuffed roti with cocking oil.
6 Serve it with raita, chatani etc.
--------------------------------------------------------------------------
Copy right reserved
Lalit Niranjan
04/10/2009

Popular posts from this blog

ABOUT PRAWNS

ABOUT PRAWNS I do not think that any recipe book is complete without the preparation of prawn now days, therefore it is also essential to know about prawn. In 302 B.C. Aristotle, the famous Greek philosopher wrote about the enjoyment he received after eating the prawn. Prince Henry, the famous 15th Century Navigator, liked the prawn so much that he named the country Cameron after the Portuguese word of prawn. There are approximately 350 breeds of prawns found world wide, the prawn fishing is done at night. The Bengalis in India are simply crazy for the prawn and so the population from all over the country. The prawn can be eaten as a snacks as well as full meal. Try the prawn head stock which has unique and completely different more characteristic flavors for the base of the glace. Prawn can be cooked in different style and with different ingredients, you prepare in any kind with any recipe, it is the beauty of the Prawn is that always taste wonder. Copy Right @ Reserved Lali...
Post a Comment
Read more

PEARL FISH (KARIMEEN)

PEARL FISH (KARIMEEN) (A SPECIAL SOUTH INDIAN DISH) INGREDIENTS 2 karimeen or pearl fish 2 tsp ginger-garlic paste 1 tsp turmeric powder, 2 tsp crushed pepper corns 1 tsp mustard seed, 1 dry red chilly 3 tsp red chilly powder, 2 tbsp rice flour 2 tbsp lemon juice, 2 tbsp tamarind pulp ½ cup coconut milk, ¼ cup oil ½ cup shallots, 8-10 curry leaves Salt to taste METHOD 1 Make a paste of ginger-garlic paste, salt, turmeric powder, lemon juice, crushed pepper corns; marinate the fish with this paste for 2 hrs. 2 Coat it with rice flour, deep fry till half done, keep aside. Heat oil, add red chilly, mustard seed and let it splutter, add the sliced shallots and curry leaves, sauté till light golden brown 3 Add chilies and turmeric powder, cook for a while, add tamarind pulp, cook for few minutes till the oil separates out, add the coconut milk and cook till the gravy is thick. 4 Add the fried fish to it and cook till the masala coats the fish. 5 Wrap the masala coated fis...
Read more

KASHMIRI ROGAN JOSH

KASHMIRI ROGAN JOSH INGREDIENTS 1 kg mutton lamb 1 tsp dry ginger, 1 tsp saunf (Aniseeds) 1 tsp sahi jeera, 6-8 garlic flakes 1 tsp black pepper, 1”x2 cinnamon stick 4-6 green cloves, 4-6 cloves 1 -2 bay leaves, 1 tsp saffron 1 cup yoghurt ¾ cup desi ghee or mustard oil A pinch of hing (Asafetida) PREPARATION Whisk the yoghurt and add saffron, keep aside, Grind all the ingredients and make smooth paste of it, keep aside. METHOD 1 Heat desi ghee or oil, sauté the hing, add mutton and the paste of the masala, cook on slow flame till the mutton is tender. 2 Add the saffron yoghurt, cook for a while till the yoghurt is dissolved and the gravy is of desired consistency. 3 Serve hot with Roti, Rice. Note: This recipe originally belongs to kasmiri cook book, it has been tried and with little modification it has been presented. ------------------------------------------------------------------------- Copy right reserved Lalit Niranjan 04/10/2009
Read more