Radish (Mooli) with Kheema

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You need:

  • Three Radishes or Mooli. Chop the stems with the leaves. Finely grate the roots.
  • Minced Mutton about 300 gms.
  • Two chopped Green chilies
  • A tablespoon of Ginger+Garlic paste.
  • Turmeric and coriander powder, as per taste.
  • Preferably Mustard oil but you can use any oil.

Heat oil and saute the green chilies for a minute or two. Add the ginger garlic paste and fry it till the raw smell is gone. Now add the kheema and saute till its dry and starts to glaze the pan. Add turmeric, salt and coriander powder. Mix well.

Add the chopped stems leaves and use their moisture to deglaze the pan.

Pressure cook for one whistle. When pressure is released add the grated radish. Switch to high heat and see to it that the pan is fully deglazed. Do not overcook. The grated radish will not have any nasty smell normally associated with radishes.

In fact this dish will keep your cooking radishes a secret from your neighbors.

Enjoy with rotis or rice.

Kheema Macaroni

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You need:

  • One large bowl cooked macaroni pasta.
  • One large onion.
  • 3 tomatoes
  • Garlic cloves
  • Minced Meat (Kheema) about 250 gms.
  • Dried oregano
  • 1 tablespoon tomato paste

Follow the instruction on the macaroni pasta to prepare and then keep it aside. Save about half a cup of the water in which the macaroni is cooked.

Fry onions and garlic cloves in oil. When translucent add the minced meat and fry till its getting a nice color.  Do not allow the kheem to cook in water. Keep stirring and use high heat. If it boils then the flavor will not fully develop. Add the tomatoes, oregano, salt and tomato paste. Cook on high heat and keep stirring. Once the tomato skin peels off and they soften, add the pasta water.

Mix the pasta and combine well.

This is a kid friendly and lunch box ready meal.

 

 

Potato and Kheema Cutlets

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Boil and mash about 750 gms of Potatoes. Season with salt and pepper. Add 3 chopped green chilies and lots of coriander. Add soaked and squeezed out 2 slices of white bread and 2 tablespoons of corn flour. Knead it into a soft and well mixed ball.

In another pan prepare mutton kheema. To do this first heat oil, saute some onions till translucent. Add ginger garlic paste and fry till raw smell is gone. Add minced meat and cook till its color changes to white. Add salt, chilly powder, turmeric powder and cumin powder. Add about a 50 ml of water and pressure cook for 3 whistles on high. Open and dry it up. Ad dry as you can.

Make a flat disc of the potato dough and keep kheema in the center. Cover with another disc and seal it well. Chill it for about 10 mins in the fridge.

 

Heat oil and shallow fry on medium heat.

Serve with anything. It goes well with everything.