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

SHAHI PRWAN CURRY

SHAHI PRWAN CURRY (PRWAN IN MUGHALI STYLE) INGREDINTS ½ kg medium size prawn ¼ cup onion paste 1 tsp garlic paste, 1 tsp ginger paste ¼ cup red chilly paste ¼ cup yoghurt, ¼ cup tomato puree ½ tsp black pepper, dhania powder ½ tsp turmeric, red chilly powder2 tsp lemon juice 2 tsp fresh cream ¼ cup mustard oil (Preferred) or any other veg oil Salt to taste 2 tsp badam (Almond) paste 2 tsp kaju (Cashew Nut) paste A bunch of coriander leaves METHOD 1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder. 2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside. 3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes 4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consiste...
1 comment
Read more

SPICY GOAN PRAWN

SPICY GOAN PRAWN (It is a very popular Goan dish, the secret of the dish is its ‘special goan masala’, known as Balchao, and it is a dry kind of preparation and very tasty) ----------------------------------------------------------------------------------------------------- I NGRDIENTS 1 cup dishelmed prawn 3 tsp Cary fish (dried prawn) ½ tsp turmeric powder, ½ tsp sugar 1 tsp Goan fenny or white rum 1 tsp lemon juice ¼ cup oil BALCHAOMASALA 1 tsp red chilly powder, 1 tsp Goan vinegar 1 tsp chopped garlic, 1 tsp chopped ginger 1 tsp whole garam masala Salt and pepper to taste PREPARATION & METHOD FOR BALCHAO MASALA 1 Make a fine paste of all the ingredients, add Cary fish, Goan fenny and vinegar, mix well 2 Marinate the prawn with salt and turmeric powder for 45 minutes, keep aside 3 Heat oil in a kadahi, add onion and sauté it, add turmeric powder, marinated prawn and the Balchao masala, cook for a while 4 Add salt, sugar and lemon juice, simmer...
Post a Comment
Read more

KADAHI KALEJI (LIVER OF A LAMB)

KADAHI KALEJI (LIVER OF A LAMB) INGREDIENTS 2 onions finely chopped ½ cup bitten curd 1 tomato thinly sliced 4-6 green chilies finely crushed 1 tsp roasted cumin seed ½ tsp kasuri methi ½ cup cocking oil 1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper 1 tsp whole crushed garam masala 2 tbsp lemon juice Salt to taste PREPARATION Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji. METHOD 1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer. 2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, crushed roasted jeera seed, kasuri methi and cook till oil start...
Read more