Several Tasty Recipes to Make Delicious Keema

Several Tasty Recipes to Make Delicious Keema

Meat is considered to be one of the preferred foods for everyone. A variety of dishes are prepared from meat, which are eaten by children and adults alike. However, everyone’s choice of meat can be different, for example, one person prefers goat or beef, while another prefers mutton, chicken or fish. When the meat is ground, it takes the form of mincemeat, which is eaten here with great relish.

During the period of Mughals and Nawabs, different types of food were very important. The Mughals liked beef mince, but the cooks in Lucknow preferred to make mutton or mutton mince because their meat was tender. Minced meat is made by roasting it alone or by mixing it with any vegetable. Some of these food recipes are being presented at the service of the readers.

Tail tail

Ingredients Required:

  1. minced meat. Half a kilo to three feet
  2. Onion (chopped). Two number
  3. Ginger garlic paste. A teaspoon
  4. Chili powder. One to two teaspoons
  5. According to taste
  6. Yogurt Three teaspoons
  7. Raw Papaya A teaspoon
  8. Green peppers. Two numbers
  9. Lemon juice. Two teaspoons
  10. A small piece
  11. salt According to taste
  12. The oil A quarter cup
  13. Four to five digits

Recipe:

Add all the spices except onion, green chillies and oil to the mince and cover it and keep it in the fridge for a few hours. Then heat oil in a separate pot and fry the onion till light golden color. After that add keema and let it cook on high flame for few minutes. Place a foil on the coals with a teaspoon of oil on it and then put it in the pot.

Then cover it with a lid and cook for twenty to thirty minutes on medium flame according to the method of steaming. Now remove the coal and add the green chillies to it and cover the pot with a lid and cook on low flame till it is ready. Garnish with coriander, mint, lemon and chopped onion and serve with naan or paratha.

Spring meat

Ingredients Required:

  1. Half a kilo
  2. A tablespoon
  3. 1 tablespoon (ground)
  4. Cayenne pepper. twelve numbers (round)
  5. Three numbers
  6. Two pieces
  7. green Cardamom three numbers
  8. Raw Papaya A tablespoon
  9. Ginger garlic paste. A tablespoon
  10. Ghee or oil. Half a cup
  11. salt A teaspoon
  12. Yogurt A cup
  13. Three teaspoons (fried and ground)
  14. Garam masala. A teaspoon
  15. Green coriander . For garnish
  16. Green peppers. For garnish

Recipe:

Roast and grind poppy seeds, copra, round red chillies, cloves, cinnamon and green cardamom. Marinate the minced meat with raw papaya and ginger-garlic paste and keep it for two hours. Now heat ghee or oil and add masala, quarter cup of water and salt and fry for few minutes.

Then add my netted keema to it and cover with curd. Cook it on low flame, till the water dries up. After that, add onions and garam masala and smoke the coals. Now garnish it with green coriander and green chillies and serve hot with Kashmiri paratha.

Qeemah scam

Ingredients Required:

  1. minced meat. Half a kilo
  2. The oil Three quarters of a cup
  3. a number (cut)
  4. Garlic ginger paste. Two spoons
  5. Chilli Powder. One and a half teaspoons
  6. Half a teaspoon
  7. Coriander powder. Two teaspoons
  8. Garam masala. A teaspoon
  9. Yogurt Half a cup
  10. Three (chopped)
  11. salt One and a half teaspoons
  12. 1 teaspoon (roasted and chopped)
  13. A number (in small cubes)
  14. Green peppers. Three (chopped)
  15. Green coriander. 2 tablespoons (chopped)
  16. Eggs Three numbers (scratched)
  17. as needed (chopped)

Recipe:

Heat oil in a pan and fry the onion for five to seven minutes, until it turns light golden. Now add ginger garlic paste, chopped tomatoes, minced meat, red chillies, turmeric, coriander, salt and cumin and fry it. Then add curd to it and after frying a little more add a cup of water and cover and cook till the meat becomes tender.

Then add eggs and mix it. Finally, add tomato cubes, garam masala, green chillies, green coriander and ginger and keep it for five minutes. Serve with parathas.

Makhani Qeema

Ingredients Required:

  1. minced meat. A kilo
  2. Two numbers
  3. Two numbers
  4. Garam masala. Half a teaspoon
  5. Cayenne pepper. as needed (grinded)
  6. Green coriander. just a little
  7. Green peppers. As needed (finely chopped)
  8. ½ cup (drained)
  9. Sweet corn. 1 cup (boiled)
  10. Ginger garlic paste. One and a half teaspoons
  11. Proven cayenne pepper. Six numbers
  12. salt According to taste
  13. Half a teaspoon
  14. The oil as needed

Recipe:

Heat oil in a pan and add finely chopped onions and fry until golden. Now add ginger, garlic, salt, pepper, turmeric and tomato and fry it. Then add the mince and keep it to rot. Add sweet corn to it when the keema melts. Fry it again to dry the water. Now add garam masala and keep it for smoking. After sprinkling green chillies and green coriander, add the cheese and grind it finely.

Tawa Qeema

Ingredients Required:

  1. Goat mince. 400 grams
  2. The oil A quarter cup
  3. A tablespoon
  4. Garlic Two tablespoons
  5. Half a cup
  6. Two hundred grams
  7. A number
  8. salt A teaspoon
  9. Cayenne pepper only teaspoon
  10. quarter teaspoon
  11. Garam masala. A teaspoon
  12. Kasuri fenugreek. A tablespoon
  13. Green peppers. A quarter cup
  14. Green coriander. A quarter cup

Recipe:

First, heat oil in a pan and fry ginger, garlic, onion and goat mince. When the keema is half cooked, add the kalji along with tomatoes, salt, red chillies and turmeric and fry. Use water as needed. When the keema and kelji are cooked well, break the kelji with the help of a spoon. Now mix it well. Finally add garam masala, Kasuri fenugreek and green chillies and mix. Then take it out in a dish and serve garnished with green coriander.

Kadhahi Keema

Ingredients Required:

  1. Mutton mince. Half a kilo
  2. Mutton Kleji (small pieces). A paw
  3. Mutton Chanap. A paw
  4. Garlic (crushed). A tablespoon
  5. Ginger (ground). A tablespoon
  6. Ginger (finely chopped). A tablespoon
  7. Green chillies (finely chopped). 8 numbers
  8. Green coriander. as needed
  9. Tomatoes (finely chopped). half foot
  10. 2 medium sized onions (finely chopped)
  11. Lemon juice. 2 tbsp
  12. Proven red chilies. 8 numbers
  13. Red chillies (ground). A teaspoon
  14. Fennel Seed. A teaspoon
  15. Coriander (proven). A teaspoon
  16. Garam masala (chopped). A teaspoon
  17. Yogurt Half a cup
  18. The oil Half a cup
  19. half foot

Recipe:

First of all, wash the keema and chaanp well and put them in a sieve so that the water comes out of them. After that, put half a teaspoon of turmeric in water and boil it in a pan and then add kelji in it. After some time, wash it off by throwing away the cool water. This process will remove the kidney stone. After that, heat oil in a pan and fry the onion. When their color changes, add tomatoes to it and keep it on low heat so that the tomatoes rot.

After five minutes, add crushed garlic, ginger, red chillies, fennel, coriander and turmeric etc. and start roasting the masala. Also sprinkle water. While roasting the masala, add the keema, kelji, peas and chanap to it and later add curd and garam masala and fry it well.

Camila Joseph

Myself Camila Joseph. I am admin of https://glancingfashion.com/. For any business query, you can contact me at glancingfashionofficial@gmail.com

Leave a Reply

Your email address will not be published.