Squash Kheema

Kheema is nothing but ground meat...ground beef, ground lamb, ground chicken or ground turkey. Use whatever is your favorite ground meat for this recipe. It is super fast to cook and super great to serve with either rice or roti

Squash Kheema (Ground meat cooked with yellow squash)

Squash Kheema

Ingredients

1. 1 tablespoon oil
2. 1 teaspoon ginger garlic paste or finely chopped garlic
3.  1/2 lb ground meat (any kind)
4. 1 large or 2 small yellow squash or zucchini cut into 1 cm cubes
5. 1/2 teaspoon each of salt, chilli powder, cumin powder, coriander powder
6. 1/2 cup chopped onions

In a pan heat the oil and fry the onions till they start getting dark brown. Add the ginger-garlic paste and fry for a minute. Add the meat and cook with all the spices for 10 minutes. Add the squash or zucchini and cook for 7-10 more minutes. garnish with cilantro and enjoy with Chickpea Quinoa Rice

Rajasthani Kheema

Kheema or minced meat, if done right is great. Every country, every region in every country has thier own way of making dishes with minced/ ground meat. This recipe is from one of the states in India...Rajasthan. Here is the  original recipe

 Rajasthani Kheema (Ground meat cooked in spices)

Rajasthani Kheema

Ingredients:

1. 2 Tablespoons Vegetable Oil
2. 2 Green Cardamom
3. 1 inch Cinnamon
4. 2-3 Clove
5. 1 cup Onion Chopped
6. 2 tsp Ginger Garlic Paste
7. 1 cup Tomato Chopped
8. 1/2 cup plain yogurtWhisked
9. 5-6 Green Chilli Slit Into half
10. 1 teaspoon each of 
11. 1/2 teaspoon each ofTurmeric Powder ,Black Pepper , salt, garam masala powder
12. 1 lb ground chicken or ground meat or ground lamb
13. 1/2 cup Mint Leaves Chopped
14. 2 tablespoons Kasuri Methi
15. 2-3 strands of  Greens onionsChopped
16. 2 inch Ginger Julienned
17. 2 tbsp Lemon Juice

Heat theoil in a pan. Add green cardamom, cinnamon and cloves. Add onion and fry until slightly browned. Add ginger garlic paste and fry until golden brown. Now add tomato and yogurt and cook for 5  minutes.Add all the spices and mix well and cook for 2 more minutes

Add chicken keema and salt and cover and cook until it is cooked.

Now add kasuri methi, spring onion greens, ginger, lemon juice and mix well.

Garnish with fresh coriander.

Serve hot with any Indian bread or with Rajasthani Pulao

Another Kheema recipe

Aloo Mutter Kheema

Kheema Mutter with Tomato Baingan Khatta

I had to whip up a quick lunch for family who had to leave in a short time at a short notice. So a quick look in my freezer and the refridgerator. Ingredients found...ground lamb and frozen peas. And since I already have peas in the curry I didn't want to make any more lentil dishes. Hence the Tomato and eggplant Khatta or gravy...one of my favourites and easy recipes. So here you go

Kheema Mutter Curry (Ground lamb with peas curry)

Kheema Mutter

Ingredients:

1. 1 lb ground lamb
2. 12-16 oz frozen peas thawed
3. 1 medium onion finely chopped
4. 1 teaspoon each of ginger-garlic paste, salt, chilly powder, cumin powder, coriander powder
5. 1/2 teaspoon each of turmeric, garam masala (or a few cloves and an inch of cinnamon and 1 cardamom pounded)
6. 3 tablespoons oil
7. 2 green chillies slit

Mix all the powder ingredients with ground lamb and set aside for 15-20 minutes. In a pressure cooker or any deep dish with tight fitting lid heat the oil and fry the onions till they just start turning brown. Add ginger garlic paste and fry for a couple of minutes. Add lamb and stir and fry for 5 minutes. Add green chilly and 1/2 cup water and cover and cook for 15 minutes or for 2 whistles. After the steam escapes add the peas and simmer for 10 minutes or till most of the water escapes. Garnish with cilantro and enjoy with roti or with rice and khatta

Tomato Baingan Khatta (Tomato and egg plant cooked in a tangy Tamarind gravy)

Tomato Baingan Khatta



 Ingredients:

1. 2 big tomatoes chopped
2. 1 medium large Japanese eggplant or 2 cups of chopped eggplant
3. 3 cups of juice from a small lemon sized tamarind
4. 1 medium onion sliced thin
5. 2 green chillies sliced
6. 1/2 teaspoon each of turmeric, chilly powder
7. 1 teaspoon or to taste salt
8. 1/2 teaspoon sugar
9. 2 tablespoons oil

In a pressure cooker heat the oil and fry the onions till tender. Add green chillies and fry for a minute. Add tomatoes and eggplant and fry for 5 minutes. Add the rest of the ingredients and cover and cook for 3 whistles. After ths steam escapes open the cooker and simmer till oil floats. Garnish with cilantro and serve

Kheema fry and Masoor masala dal

It seems like its been a long time that I made dal. But not any regular dal. The dal I am making today is called Masoor Dal . My mom used to make it seldom. She used to say that this dal or Legume is not good for you. For some reason she used to say that masoor dal will make your knees painful. Donno how far it is true but I make it a little bit more often than her

            And I had this ground lamb which I wanted to make. So I made kheema fry. And I am serving these with Basmati rice and these will be great with plain roti also

Masoor Masala Dal (Red lentils with Indian Spices)

Masoor Masala Dal

Ingredients:

1. 1 cup masoor dal
2. 1/2 teaspoon each of salt, cumin powder, coriander powder, turmeric, cumin, mustard seeds, citric acid (or 2 tablespoons of lemon juice)
3. 2 green chillies
4. 1 medium tomato chopped fine
5. 1 tablespoon oil

In a heavy bottomed pan add the masoor dal with 4 cups of water along with turmeric and slit green chillies and boil for 20 minutes. In a pan heat the oil and fry the cumin and muatrd seeds till they start spluttering. Add the tomatoes and fry till they become pulpy. Add all the other ingredients and fry for a couple of more minutes and add it back to the boiled dal and simmer for 5-7 minutes. Enjoy with roti or plain rice

Kheema Fry (Ground lamb fried with spices)

Kheema Fry

Ingredients:

1. 1 lb ground lamb
2. 1 small onion chopped fine
3. 1 teaspoon each of salt, cumin powder, coriander powder, ginger-garlic paste
4. 1/2 teaspoon turmeric
5. 2 cloves, 1/2 inch cinnamon, 1 elaichi
6. 2 tablespoons oil

In a pressure cooker heat the oil and fry the onions till they become light brown. Add ginger-garlic paste and fry for a couple of minutes. Add all the other ingredients and fry for 5-7 minutes. Close the cooker and cook for 2 whistles along with 1/2 cup water. After the steam escapes open the cooker and simmer till all the water escapes. Fry till all the water escapes and it starts to smell really nice. Garnish with cilantro and enjoy