Don’t know why I took so long to post this recipe. I have been always a huge fan of kheema . It all started during my college days in Belgaum. My pacchi (mom’s sister) makes a killer mutton kheema. I absolutely loved it. Although I do not prefer eating mutton, that must be the only dish I truly loved.
When I moved to Bangalore, I started making this regularly with ground chicken. Then we moved to US and I forgot everything about it. I think that was because V is not a big fan of kheema. But then one day, about a year ago, I remembered it and started searching for ground chicken here. I couldn’t find it anywhere. Then one day, one of my colleagues pointed me to it. Immediately I tried this recipe. It came out so well.
Ingredients: 1 lb ground(minced) chicken (or mutton) 1 tea spn ginger paste 1 tea spn garlic paste 3-4 green chillies 3-4 strands coriander leaves 1/2 cup onion 1/2 cup potatoes cut into thin pieces 1 tea spn chilli powder A pinch turmeric powder 1/2 cup tomatoes 3 cloves 2″ cinnamon 1 tea spn shah jeera 2 cardamoms Oil Salt
Method: Make a paste of ginger, garlic, green chillies and coriander leaves. Apply this paste to ground(minced) meat and leave it aside for about 30mins. Heat oil and fry onion. Add potatoes, turmeric, chilli powder, tomatoes. Let it cook for few minutes. Now add the chicken, salt and let it cook. Make a powder of cloves, cinnamon, cardamom, shah jeera. Add the powder to chicken. Cook for a min and take off heat.
Serves : 3-4 Preparation time : 30mins
Pictorial:
For preparing chutni, we use tender teppal (called jeev teppal in Konkani) which is generally available during rainy season. These tender teppals have a very strong aroma compared to dried ones. These are used in chutnis, tambli or tavashe (cucumber) hulel etc. When used, teppal is not eaten directly with the dish, but picked up and thrown. These teppals grow fully in December or January when they are collected, dried and stored in airtight containers after removing the seeds from them.
Ingredients: 1 cup grated coconut 3-4 green chillies 1/2 tea spn thick tamarind extract Salt 7-8 Teppal (tender ones preferred, if not available, use dried ones)
Method: Grind all the ingredients except teppal in a mixer to a smooth paste. Take a table spoon of water in a mortar, add the teppals and crush them with pestle. Remove and discard the teppals and add the water to the paste. The chutni is ready for use. The same can be diluted and used as tambli with rice. The chutni can also be mixed with cucumber pieces to make hulel.
Serves : 4-5 Preparation time : 10mins
Pictorial:
