Ingredient Ideology | MINCED TO PERFECTION By: Dr. Kaviraj Khialani- Celebrity Master Chef
/Delicacies to relish using minced options
Keema is one of those words which entices the taste buds of quite a few of us and we love to try interesting dishes with keema which serves as a variety in between several meal plans and days of the week when we crave to have some varieties on our plates. Before working with any kind of keema be it mutton or chicken it is important to observe a few points of quality and freshness which is essential to end up making a tempting delicacy.
Firstly, the keema should be fresh as far as possible, these days we indulge in frozen varieties due to lock downs etc therefore we need to check on the packing date and best before must be verified before online or offline purchases to prevent food borne issues and stomach upsets etc.
secondly, we also need to store it at the right temperature since we are now into summer the raw meat or keema tends to go rancid very fast if not stored properly due to rise in temperatures, ensure you thaw it properly and gradually before cooking and at room temperature, never put the frozen keema into water or immerse it in water baths to melt away the ice.
Thirdly, the grain and texture of the keema should be looked at it shouldn’t be too dry or too overly moist or like a paste as well, it should be well minced and should be coarse when cooked as well. While it is always best to pick the fresh lot and use at the earliest cold storage facilities do make convenience cooking happen for most these days!
Here are a few simple-easy to make recipes with Chicken Keema:
Recipe-1] CHICKEN KEEMA PAO KA ZAIKA
Ingredients:
Chicken keema- 250 gms.
Green peas- ½ cup
Oil/ghee- 2 tbsp.
Ginger-garlic-chili paste- 1 tbsp. mix
Onion paste-1 cup –raw.
Salt to taste
Tomato puree-1/2 cup fresh.
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Coriander powder-1 tbsp.
Water-1/2 cup
Garam masala powder-1/2 tsp
Fresh coriander leaves- 2 tbsp. chopped
Lime slices and onion slices to serve with- as needed.
Pao- 4-6 pieces.
Method:
1. Prepare all the ingredients for the recipe.
2. Heat oil/ghee and add in the ginger-garlic-chili paste and onion paste and saute it on a medium flame for 4-5 mins, add little water as needed while it cooks.
3. Add in the tomatoes, salt and all powdered spices, add chicken keema and frozen- blanched green peas and saute it well with the masala.
4. Add little water and simmer for 10-12 mins and allow the chicken keema to cook well.
5. Finally garnish with coriander leaves and serve with buttered pao, lime and onion slices as a one meal dish.
Recipe-2] DUM DAAR KEEMA MATTAR KA PULAO
Ingredients:
Basmati rice- 1 and half cup soaked in 3 cups water for 15 mins.
Oil/ghee- 2 tbsp.
Chicken keema- 250 gms.
Green peas-1/4 cup blanched
Potatoes-1/2 cup cut into cubes.
Bayleaf and peppercorns- 4-5 mix.
Salt to taste
Kasuri methi- 1 tsp
Sliced onions- 1 cup
Chopped tomatoes-1/2 cup
Sliced green chilies- 2-3 no.
Turmeric powder-1/2 tsp
Dhaniya jeera powder- 1 tsp mix
Garam masala powder- ½ tsp
Water – as needed to cook the pulao.
To serve with: papad, raita, pickle.
Method:
1. Prepare all the ingredients for the pulao.
2. Heat oil/ghee in a thick bottomed pan, add in the sliced onions and slit green chilies and saute them until light brown, add little water as needed.
3. Add in the keema and peas, potatoes and saute well, add salt and tomato, kasuri methi, and bhunao it for 2-3 mins.
4. Add in double the amount of hot water and bring to a boil, simmer and cook the pulao on low flame, covered and in steam for 15-18 mins.
5. Open, mix well check for seasonings, add a little fresh mint and coriander, fried onions, nuts like cashews and raisins and little rose water, and serve hot.
Recipe-3] KEEMA MATTAR MASTANA
Ingredients:
Chicken keema- 250 gms.
Green peas- ½ cup.
Oil/ghee- 2 tbsp.
Cinnamon stick-1-inch piece.
Cloves- 3- 4 no.
Ginger- 1 tsp chopped
Dry red chili- 2 no.
Chopped onions- ½ cup
Chopped tomatoes-1/4 cup
Curd- ¼ cup
Roasted crushed peanut powder-2 tsp
Salt to taste
Coriander powder- 1 tsp
Red chili powder-1/2 tsp
Turmeric powder-1/2 tsp
Water-1/4 cup
Coriander and mint leaves- 2 tbsp. mix
To serve with: roti, phulkas, parathas, laccha parathas etc.
Method:
1. Prepare all the ingredients for the recipe.
2. Heat oil/ghee in a pan, add in the whole spices, and onions, ginger and saute well for 2 mins.
3. Add in the tomatoes saute well, add in the chicken keema and peas.
4. Add in the salt, powdered spices and bhunao the keema well for 2-3 mins.
5. Simmer and add in the thick beaten curd and peanut powder and mix well, cover and cook the keema on a low flame for 12-15 mins and check.
6. Add mint and coriander leaves towards the end and serve as a main course with lime, onions or kachumber, raita and papad.
Recipe-4] KEEMA GOTALA ROLL UPS
Ingredients:
Chicken keema- 250 gms
Oil/ghee- 2 tsp.
Jeera-1/2tsp
Chopped green chilies-2 tsp
Garam masala powder-1/2 tsp
Tomato puree-2 tbsp.
Chop onions- 1 no for cooking the keema
Boiled mashed potato-1/2 cup
Salt and pepper to taste
Leftover rotis- 4-5 no.
Schezuan sauce- 2 tbsp.
Sliced onions- ¼ cup for the rolls.
Shredded white cabbage-1/2 cup
Grated cheese-2 tbsp.
Lime juice- 1 tbsp.
Chaat masala-1 tsp
Coriander and mint leaves- 2 tbsp. mix
Method:
1. To prepare the keema mixture for the roll ups heat oil/ghee in a pan add in the jeera, and onions, chilies and saute for 2-3 mins add in the tomato puree, and salt to taste, cook the mixture for 2-3 mins on low flame.
2. Add in the keema into the masala and bhunao for 2 mins, add in garam masala powder and little water to cook the keema on low flame for 15-18 mins.
3. Once keema is cooked add in the boiled mashed potatoes and mix well.
4. To assemble the rolls ups, warm up the leftover rotis and apply little schezuan sauce on them, place cabbage and sliced onions and now place the keema potato mixture, add grated cheese, sprinkle lime juice, chat masala and coriander- mint leaves.
5. As an addition one can add little imli chutney as well if desired and roll up the content and secure it well. Serve immediately.
