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

VEGIE GARLIC CHICKEN

VEGIE GARLIC CHICKEN INGREDIENTS ¾ kg chicken 12-15 garlic flakes finely chopped 8-10 green chilies finely chopped 1”x4 pieces of ginger finely chopped 2 tsp black pepper To marinate 1 tsp Soya sauce, 2-3 tsp vinegar ¼ cup refined oil, ½ tsp ajinomotto salt Salt to taste VEGITABLES ¼ cup beans finely cut into pieces ¼ cup carrot finely cut into pieces 1 red shimala mirch (Capsicum), thinly sliced 2 spring onions 2-3 tsp corn flour dissolves in water to make thick gravy PREPARATION AND METHOD 1 Marinate the chicken with Soya sauce vinegar, ajinomotto and salt for 45 minutes 2 Heat little oil and sauté the vegetables, remove and keep aside 3 Now sauté the garlic, add the chicken and cook till it is tender. Add black pepper, green chilies and ginger, cook for a while, add all the vegetables and cook till it is finally done, add ajinomotto salt and the batter, in which the chicken was marinated, add corn flour solution to it to make thick gravy and cook for few minute...
Post a Comment
Read more
CHILLI CHICKEN INGREDIENTS 1 whole chicken (Boneless cut into small cubes) 1 tbsp tomato sauce, 1 tbsp chili sauce, 2 tbsp Soya sauce, 2 tbsp vinegar 6 green chilies 4 big onions (chopped), 1 tbsp corn flour, 2 eggs, ¼ cup cooking oil 1 tsp ajinamoto salt, Salt to taste METHOD & PREPARATION 1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour. 2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously. 3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency 4 Serve hot with steamed rice. -------------------------------------------------------------------------- copy right reserved Lalit Niranjan ...
Read more