Parsi Style Chicken Kheema

Hello friends,

"Kheema" or "kheemo" as they call it in a  Parsi household is a dish loved by all members of the family. No one can refuse a spoonful of this mince served with salli and buttered bread. You can even make a kheema per eendu( egg over the mince). It is generously cooked with spices and tempered on slow till well cooked and tendered.

 Mutton mince is the best option, but with doctors orders to avoid mutton mince,  I have turned to chicken mince nowadays. It turns out equally delicious and iis perfectly okay if you lick your fingers on the dining table after relishing this. So note down the ingredients and stir up this dish today.

Ingredients

2 onions - chopped
1 tbsp oil
1 green chilly
1 tsp ginger garlic paste
3 tomatoes - chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
250 grams chicken kheema
I potato - cubed
Half cup shelled peas.
Salt to taste
Coriander leaves for garnish
Handful of whole spices (peppercorns, cinnamon sticks, cardamom, cloves)


Instructions

1. Take a deep bottom pressure cooker pan. Add oil and heat.

2. Now add the whole spices and chopped onions.  Sauté for 3-4 minutes till the rawness of onions go away.

3. Now stir in the ginger garlic paste and green chilly

4. Further sauté until the onions become golden.

5. Add the pureed tomatoes and sauté until they soften. The oil will be seen on the sides. This shows that the tomatoes are cooked.

6. Now add the chili powder, masala powder and cook for another 1-2 minutes.

7. Wash the chicken mince well, now tip it in the pressure cooker pan with turmeric and salt.

8. Add the chopped potato and shelled peas.

9. Lower the flame on the stove and cook until the masalas are all mixed well with kheema and vegetables.

10.  Now add a little water, shut the lid and pressure cooker this for one whistle.

11. Lastly, dry the liquid in kheema if any. Add the coriander leaves and stir well.

12.Take off the stove and serve it hot with buttered pavs, salad and  a dash of lime.

I missed to order Salli ( potato sticks ) that day but never forgot to butter my pavs.

Egg and mayo grilled sandwich

Hello friends.

Does this happen in your household too? Some family member and yourself end up buying an item or product needed in the kitchen. This time round my husband and me bought one dozen eggs each. Haa!!! So many eggs!! And just the two of us.

With two dozen eggs on hand, I quickly boiled ten of them in one go. It is going to be an eggy day ahead. Now that is the reason behind my Saturday quick lunch fix. It  was boiled egg and mayo sandwich. This egg mayo sandwich recipe is so easy and quick to make. Turned out yummy, I used the filling in regular laadi pav, you can use sliced bread instead. This makes a good tiffin snack or dry lunch.

To make 3 sandwiches or pavs.

Ingredients

6 slices wheat bread or 3 normal  pavs
3 bolied eggs
2 tbsp Mayonnaise
1 tsp chilli flakes
1 tbsp butter
Salt and pepper to taste
Chopped coriander leaves


Method

1. Crack and peel the boiled  eggs & crumble in a bowl
2  Sprinkle salt, pepper and chilli flakes and mix well.

3. Now add the mayonnaise and chopped corriander to this. Mix and mix till all ingredients combine to form a paste.
4. Slit the bread from the middle & place egg mixture & evenly spread. Gently press so that the batter doesn't ooze out.
5. You can eat it cold. Or then butter a pan and lightly toast it on both sides before serving.
6. Serve this immediately with tomato chilli sauce.

Note - You can grill it in a toaster or oven. Add cheese to this too but that really gets heavy and takes the taste of of the egg. Cheese spread can be another option.
So keep it simple, the lesser the ingredients truly enhances the taste.

Try out another bolied egg bhurji recipe here.
Have an eggy weekend

Roj khao Ande!! 😂😃😄😘 

South Indian Style Prawn pulav

Hello foodie friends,
The heat is still on and I am still in no mood to toil in the kitchen over the stove making elaborate dishes. I know  that in the recent  past I have shared with you all, a recipe of Prawn Biryani. But the steps involve par boiling the rice and making it in two parts. Today I tried out a prawn pulav that went quicker and yet was equally delicious.

What I used were a few basic south indian spices and some sambhar masala. You can use Garam Masala too.

Ingredients

1 cup rice
1 cup prawns ( shelled & deviened )
1 tsp mustard seeds
Handful of curry leaves
2 big tomatoes (pureed)
1 tsp ginger garlic paste
1 tsp sambhar masala
1 tsp red chilli powder
1/2 tsp turmeric powder
1 potato - cubed
1 tbsp oil

For Garnish
Fried onions
Coriander leaves.

Method

1. Take a heavy bottom pan, preferably a pressure cooker. Add oil and make it hot.

2.  Add mustard seeds and curry leaves and sauté for a minute.

3. Now add ginger garlic paste and pureed tomatoes to the oil.

4. Sauté till tomatoes are cooked, now add all the dry spices and potatoes.

5.Add prawns and keep stirring for two minutes.

6. Add the washed rice and salt, mix well.

7. Now pour in 2 cups water and cover to cook till prawns and rice are completely done.

8. Garnish with fried onions and coriander leaves.

9. Serve piping hot.

Option

You can add coconut milk to the preparation along with the prawns for a more authentic taste.

Or even try this recipe with boneless chicken.