“Fiesta Friday”

Ground lamb & Green Peas / Keema Matar Curry …

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It’s fiesta Friday and I am bringing along one of the classic North Indian non vegetarian entrée dish .

Keema Matar is one of the most popular dish with my boys and among friends . This spiced North Indian dish goes well with Naan bread as well as white rice . Left over Mincemeat can be also be used to make sandwiches too .

This simple quick dish is spiced with aromatic whole spices and simmered to give that delicious flavor . Mince can be cooked either in a pan or a pressure cooker .

For Keema Matar We will need :

Minced meat – 1Lbs – washed and drained nice .
Onions – 1 , finely chopped
Tomato 1, finely chopped ( optional )
Green peas – 3/4 cup
Ginger 1 tbsp , finely chopped
Garlic – 1 tbs , finely chopped
Green cardamom – 2
Black cardamom – 1
Bay leaf – 1
Cinnamon stick – 1″
Cloves – 3
Green chilies – 2, slit length wise ( optional )
Turmeric powder – ½ tsp
Cumin powder – 1/4 tsp
Coriander powder – 1/2 tbsp
Red chili powder – 1 tsp or to taste
Yogurt – 1/4 cup beaten till smooth .
Garam masala powder – 1 tbs ( optional )
Salt to taste
Cooking oil – 3 tbsp
Cilantro leaves for garnish

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I have used pressure cooker here but this can be very easily made in a pan.

Method :

Heat oil in a pressure cooker . When the oil gets hot add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and let them sizzle. Add green chilies ( if using ) and chopped onions and saute till the onions turn translucent , approx 5 mins .
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Add the ginger & garlic and sauté for another 2 to 3 mins . Add the minced meat , turmeric pwd and cook on high without lid for 4-5 mins until mince turns brown Stirring in between.
Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3-4 mts on medium flame.
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Add a 1 cup of water and yogurt and place lid and pressure cook up to 2 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down. Open lid and add the fresh green peas.
If you want more gravy, add a little more water at this time . Cook without lid on low flame for 10 mts or till you get the desired gravy consistency. Add garam masala pwd and mix.

Adjust seasoning , Garnish with fresh cilantro leaves and serve hot with lemon / lime wedges , Naan or/ and white steamed rice.

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Note :

Other meats such as beef , chicken or turkey can also be used in this recipe.

If your pressure cooker is Without whistle ( European kind ) then estimate 10 minutes cooking time under pressure.

In India Mince is usually cooked using ground goats meat .

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Kale Chane / black chickpea Kabobs With Mint Chutney …

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This is my second week partying at Fiesta Friday and I am enjoying each and every moment of it . As it’s meatless Friday in my house today I am contributing Lentil kabobs served with Mint chutney .

India is home to a vast variety of kebabs that are cooked in a tandoor, (an open iron grill),shallow-fried or deep-fried, or cooked on a griddle.
Kebabs are usually served with Green mint chutney and are not only tasty, they are easily digestible too.
Today I am presenting one such kabob called Kale Chane Ke Kababs . This spicy kabobs are made with black chickpeas , Bangal gram ( chane ki daal ) and spices. .

To make these kebabs we will be needing

Kala chana / black chick peas 1 cup (soaked 6-7 hrs)
Chana Dal / yellow Bangal gram 1/4 cup (soaked)
Onions 1/2 cup finely chopped
grated ginger 1 tbs
finely chopped garlic 1 tbs
1/4 cup chopped cilantro
salt to taste
garam masala powder 1 tbs
coriander powder 2 1/2 tsps
Salt to taste
Lime juice (according to taste)I used juice of 1 lime ( you can even use lemons )
Green chillies 1-2 (chopped finely – optional)
Fresh Bread crumbs from 2 slices of brown bread

Oil for shallow frying

Method:
Put the soaked gram and black chickpeas in a pressure cooker with water reaching an inch above the gram. Add the salt and pressure cook for 15 minutes or till tender .

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strain the water and grind in a mixer without water or very lillte water. It should be like a dough .

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In a bowl mix chana paste, onion, ginger, garlic, salt ,garammasala, green chili and coriander leaves & bread crumbs . mix properly so that everything is mixed evenly with each other.

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Shape the gram mixture into 15-16 small patties on your palm.
Heat the oil in a girdle. Put the patties on the girdle. Cook over medium heat till nicely crisp on side . Add a few patties at a time and Flip the patties over and cook the other side as well.
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garnish them with onion rings , tomatoes , lemon and serve them with green chutney.
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Ingredients for Mint Chutney

1 cup Coriander leaves
½ cup Mint leaves
2 Green Chilies or to taste
Juice of one lemon
Salt to taste

Method:

To make the chutney just combine all the ingredients and blend in food processor.

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Rasbhari Or Miniature Rasgullas ( Cottage cheese balls in sugar syrup )

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I came to know about  fiesta Friday  through a very dear friend and fellow blogger Sonal Gupta . I thought I would join too .

Over here in the US Just like bringing a bottle of fine wine when you visit someone for the first time, a decorative box filled with different kinds of sweets is a traditional present taken as a hostess gift in India. So here I am bringing Rasbhari Or Rasgullas which is basically cottage cheese balls boiled in sugar syrup .

What do you do when you have a gallon of spoilt milk ? Make Rasbhari .

Rasbhari is originally from Orissa not Bengal. However, Bengali chefs are credited for perfecting the recipe and spreading it throughout the Indian subcontinent as Rasgullas . In Nepal, it is commonly known as rasbari.

Ingredients

4 cups of whole milk
1 teaspoon lemon or lime juice Or Vinegar
½ teaspoon cardamom (Elaichi) powder
1 tsp semolina
1 tsp powdered sugar
2 cups sugar
5 cup water for boiling

Preparation:
Add a teaspoon of lemon juice to milk and bring it to boil. The lemon juice will separate the milk into watery whey and solid chunks.

Throw away the liquid part by shifting the mixture through a clean muslin cloth. (It will take around 15 minutes to have excessive water drip off.). Then squeeze out the extra water.

Add semolina and ground sugar and mix with your hands and then knead well with the palm of your hands till it becomes extra soft and smooth and you can feel the fat on your hands. ( I used food processor with dough blade )
Knead for 10 minutes to 15 minutes and Once everything comes together to a smooth pilable dough, form them into smooth mini sized balls and keep aside. I made around 13-15 mini balls.( for colored cheese balls , divide the dough and mix food colors of your choice )

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In a wide pan add cardamom powder to 2 cups of sugar and mix with 6 cups of water and 1 tsp lemon juice and make a thin syrup.

Simmer and add the balls and then cover and cook for 30 to 45 minutes
Cheese Balls will expand about twice its size
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Remove from the heat. Cool it. Serve it in room temperature or chill for a few hours before serving.( optional )

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