Kheema Shahzada Food

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Steps:

• In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
• Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

KHEEMA SHAHZADA : MUTTON MINCE MUGHLAI STYLE.

Steps:

• In a pan, melt ghee and fry onions, ginger and garlic till onions change colour. Squeeze the fat out, remove them and puree it along with milk and keep aside.
• Add the remaining ghee, and fry all the ground ingredients and ground turmeric. Add the poppy seed mixture a bit later and fry for about about 2 mins. Keep sprinkling water so that the ingredients do not stick to the bottom of the pan.
• Add the mince to the pan and fry until all the liquid evaporates (about 10 minutes), stirring frequently. Take care that nothing sticks to the bottom of the pan.
• Add the salt, cashews and the water, bring to the boil, cover the pan and cook over low heat for about 15 minutes stirring occasionally. By now the mince would be cooked. If not, let it cook completely.
• After the mince is cooked through, add the pureed mixture of onion, ginger garlic and milk to the mince, stir and let the meat absorb the mixture.
• Put the mince onto a serving dish and garnish with coriander leaves and serve with Pav or any Indian flat bread.

LAMB MINCE CURRY (KHEEMA SHAHZADA SORT OF)

Steps:

• Heat 1 tablespoon oil in a large pan and add the onion. Cook about 5 minutes or until softened. Add the garlic, ginger and chillies and cook gently about 5 minutes more. Remove from heat and transfer to a bowl and allow to cool.
• Add the remaining oil to the pan and fry the spice mix and ground poppy and sesame seeds for about 30 seconds, stirring constantly.
• Add the lamb and fry until all the liquid has evaporated (about 10 minutes) stirring frequently.
• Add the turmeric, stir and fry 30 seconds.
• Add the salt and water and cook over a low heat for 15 minutes, stirring occasionally.
• Meanwhile, put the milk and fried onions into a blender and pulse until smooth.
• Stir this milk mix into the meat and bring back to the boil.
• Simmer for about 10 minutes or until the gravy is thick.
• Add the chopped coriander and cashews and cook a further 5 minutes.
• Serve sprinkled with extra chopped coriander.

KHEEMA WITH HOMEMADE CHAPATIS

Steps:

• Heat the canola oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 4 minutes. Add the garlic and ginger and cook, stirring, until softened, 1 minute. Stir in the coriander, paprika, garam masala, cumin and cayenne and cook for another minute.
• Stir in the tomatoes until well mixed. Add the beef and cook, breaking it up with a wooden spoon, until the meat is no longer pink, about 6 minutes. Add 1 cup water and season with salt and black pepper. Add the peas, stir well and simmer, partially covered, until tender, about 10 minutes for fresh peas or 5 minutes for thawed frozen peas.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro and serve with warm chapatis.
• Combine both flours and the salt in a large bowl. Slowly pour in the water, moving your other hand through the flour in circular motions, until it starts to come together (you may not need all the water). Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliable. Return the ball of dough to the bowl and rub the surface with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
• Fill a shallow bowl with whole-wheat flour. Fill a small bowl with the oil or melted butter or ghee and put a spoon in it. Line a plate or baking sheet with paper towels for the finished breads. Heat a cast-iron skillet over medium-high heat. Meanwhile, on a lightly floured surface, work the ball of dough into a 12- to 14-inch-long log. Cut into 12 equal pieces by cutting it in half, and then in half again; cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent the dough from drying out.
• Roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of whole-wheat flour, and then start rolling it out with a rolling pin, turning a quarter turn after each roll, until it's about 6 inches wide with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way. Test the skillet by sprinkling a little flour on it; if it turns brown immediately, it's ready.
• Flap the chapati between your hands to remove any excess flour, then slap the chapati onto the skillet. It should start darkening almost immediately. When small bubbles start to form, 1 to 2 minutes, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, about 1 minute more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. Don't fret if your first few don't puff up; it takes practice! They will still taste delicious.
• Remove the chapati to the paper towels. Repeat with the remaining dough, taking care to wipe any excess flour or oil from your pan occasionally and adjusting the heat as needed. Serve the chapatis warm.

KHEEMA SHAHZADA

Steps:

• Melt half of the butter in a pan and fry the onions, ginger and garlic for 5 minutes Squeeze out as much of the cooking fat as possible and set the onions aside.
• In a spice or coffee grinder grind together the cinnamon stick, cardamoms, cloves, red chillies and the coriander seeds. Set aside.
• Grind together the poppy, and sesame seeds.
• Melt the remaining butter and fry the ground spices cook for 30 seconds and add the ground poppy seeds. Fry for 1 minute.
• Add the meat stir and fry till the mixture is dry. 10 minutes stir.
• Add the turmeric and salt with the cashews and water, bring to the boil, cover the pan and simmer over low heat for 15 minutes.
• In the meantime, in a blender, liquidize the onions and ginger with the milk, blend till smooth. Add to the meat and stir.
• Reboil, lower heat cover pan and simmer till the gravy is thick.
• Serve garnished with the eggs.