Chicken Mince Pilaf

Ingredients:

250 gm. Chicken mince

300 gm. Basmati rice, soaked

4- Cloves

2- Green cardamom

2- Bay leaves

2 pieces of Cinnamon

Salt to taste

3 tbsp. Oil

1 tsp. Black peppercorns

1- Onion, sliced

1 tsp. Ginger, minced

½ tsp. Garlic, minced

1 tsp. Red chili powder

¼ tsp. Turmeric powder

2- Green chilies, chopped

2 tbsp. Yogurt

½ tsp. Garam masala powder

2 tbsp. Coriander leaves

Method:

1. Boil rice with cloves, cardamom, bay leaves, cinnamon and salt till ¾ done.

Drain rice in a strainer and keep it aside.

2. Heat oil in a heavy bottomed pan, add black peppercorns, onion and fry till light golden color.

3. Add ginger, garlic, red chili powder, turmeric powder and fry for few seconds.

4. Add chicken mince, green chili, salt and cook for about 4-5 minutes.

5. Add yogurt, mix well and cook for 6-8 minutes.

6. Add garam masala powder and boiled rice to this mixture mix well.

7. Add coriander leaves, cover with lid and cook on very low heat for about 5-6 minutes.

8. Serve hot with raita and salad.

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Aloo Kheema

Ingredients:

½ kg- Mutton mince
2 tbsp. Oil
1 tsp. Cumin seeds
1 tsp. Ginger, crushed

1 tsp. Garlic, crushed
2 medium- Onions, chopped
2 small- Tomatoes, chopped
1 tsp. Coriander powder
½ tsp. Cumin powder
A pinch of Turmeric powder
Salt to taste
½ tsp. Black pepper powder
2 large- Potatoes, peeled and cut into cubes
½ tsp. Garam masala powder
2- Green chilies, chopped

½ cup- Fresh coriander leaves

Method:
1. Heat oil in a pan, add cumin seeds, garlic, ginger, green chili, onions and cook on low heat till onions are soft.

2. Add tomatoes and fry for few minutes, cover and cook on low heat till tomatoes are soft.

3. Now add the turmeric powder, cumin powder, coriander powder, salt and black pepper powder, mix well and fry till the oil separated from the paste.

4. Turn heat to high and add the mince. Fry well till the mince turns color.

5. Add potatoes, mix again, cover and cook in its own juices for 20 minutes.

6. Sprinkle with garam masala powder.

7. Garnish with fresh coriander leaves.
8. Serve with rice or naan and a cucumber raita.

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Keema Samosa

Ingredients:
500 gm- Mutton mince
1 tbsp. Ginger-Garlic paste
1 tsp. Garam masala powder

¼ tsp. Turmeric powder
2 tbsp. Coriander leaves, chopped
2 tbsp. Mint leaves, chopped
1- Onion, finely chopped
4- Green chilies, chopped
2 cups- Maida flour
Oil for frying
Salt To taste

Method:

1. Make stiff dough with the maida with 4 tbsp. oil and salt.
2. Make medium sized balls of this dough.
3. Make thin round chapattis of the balls.
4. Heat a pan and roast the chapatti on one side only.
5. Make all the chapattis in the same way.
6. Now cut each chapatti into two pieces and keep them covered.
7. Using a little water make a thick paste of 2 tbsp. maida and keep aside.
8. Heat oil in a frying pan and fry the onions, green chilies and ginger-garlic paste.
9. Now add the meat, salt and cook on a low flame till done.
10. Add the garam masala powder, turmeric powder, coriander and mint leaves and cook for some more time. Remove from the flame and let it cool.
11. Make a cone of each half chapatti and fill with the mince. Then seal the edges with the flour paste.
12. Make samosas of the balance chapattis in the above manner.
13. Heat oil well and deep fry the samosas till golden brown.
14. Serve hot with mint chutney.

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Lamb Keema Mutter

Ingredients:
½ kg- minced lamb
150g- Green peas

4 tbsp. Oil
4- Bay leaves
10- Black peppercorns
2- Onions, chopped
1 tsp. Ginger, minced
1 tsp. Garlic, minced
1- Tomato, chopped
1 tsp. chili flakes
1/2 tsp. Turmeric powder
1 tsp. Garam masala powder
Salt to taste
2 tbsp. Coriander leaves,chopped

Method:

1. In a deep frying pan, heat the oil and add the bay leaves, peppercorns and onions.  Fry until the onions are golden brown.

2. Add the ginger and garlic and fry.

3. Add tomato and fry until you can see the oil definitely separating.
4. Add minced lamb, chili, turmeric powder, garam masala powder and a pinch of salt.

5. Cook over a low heat, stirring now and until the lamb is half cooked done, add the green peas and cook.

6. When the keema mutter is cooked done add the chopped fresh coriander leaves. Serve hot with raitha.

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