Rajisthani Keema

I love 'Mutter Keema' well I also loved this woman who turned out to be 'dou bachou kee maa' but as they say, everything is fair in love and disappointments.

My MOM ladies and gentlemen makes the best Mutter Keema in the world. Yes, better than your mom, your mom and your mom.

In memory of that Mutter Keema I decided to make something which is different than the regular Mutter Keema but has both Mutter and Keema.(If that makes any sense)

Rajisthani Keema is one of the very first things I made previously for the blog but could not find all the pictures so I had to pass it down for some other time.

CHEF SHAMSHER FACT - most of the recipes you see are made for the very first time.

Found this recipe in an old Urdu cook book that my mom has. Thought I should give it a try. It is different, originally has potatoes in it but I did not use any of those for (I do not like a third party in my Mutter Keema) various reasons.

Too much talking now lets get started.

Ingredients

Beef mince ½ kg

Oil ¼ cup

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Onion 1 medium

Potatoes 2 medium boiled

Peas ½ cup boiled

Green chilies 2 – 3 chopped

Lemon juice 1 – 1 ½ tablespoon

Dry mango powder/khatai powder 1 tablespoon

Chili powder 1 teaspoon

Turmeric 1 teaspoon

Cumin seeds 1 teaspoon crushed

Kalonji 1 teaspoon

Badiyan phool (star anise) 1 teaspoon grounded

Salt to taste

Button red chilies 6 – 7 or dried red chilies long 3 – 4

Coriander leaves ¼ bunch (chopped)

Heat oil on low heat in a pan. Add ginger paste and garlic paste. Stir for 30 seconds.

Add ground beef and chopped onion. Fry on medium heat until the water dries completely.

Add potatoes (if you want them), salt, red chili powder, crushed cumin, ground badiyan phool, turmeric, dry mango/khatai powder, lemon juice, green chilies and sliced dried red chilies button/long in the ground beef and onions and mix it well.

Turn the heat to low, cover the lid and cook from 8-10 minutes.

RISHTA TIP FOR LADIES - Whenever someone says to cook by covering the lid that means you turn the heat to low, then put the lid and cook.

After 8 - 10 minutes take the lid off. Add the boiled peas and fry it on high heat from 2 - 3 minutes more. Rajasthani Keema is ready to serve.

I was once inside a kitchen of this desi restaurant back in Lahore where I saw this guy setting up the tray for a keema dish. Ladies and Gentlemen I give you RAJASTHANI KEEMA.

Beef Chapli Kebab and A Suprise

I think I took my friend's not eating beef comment seriously and MADE BEEF CHAPLI KEBAB TODAY. Take out your notebooks kids.

You need:

1kg minced beef

3 tomatoes

5 tbsp chopped coriander

2 onions chopped

5-6 green chillies

3 tbsp mint leaves

1/2 cup flour 

Salt as per taste

Garam masala 1 tbsp

Red chilli 1.5 tbsp

Anardana 1.5 tbsp

Coriander powder 1 tbsp

Cumin 1 tbsp

1 egg 

Finely chop everything in an electronic chopper because if you don't the kebabs will break. I REPEAT THEY WILL BREAK 

Add the half cup of flour and one egg in your kebab mixure and mix it again PROPERLY. 

Make balls out of minced beef and press them into a pattie just like this one. 
Start frying on high flame. FLAME ON 

Fry for 3-5 minutes on each side and your(actually mine) beef chapli kebabs are ready.

But I did not stop here. Just like hunger for power drives a political party crazy, the hunger for food made me crazy.

Added a bit of vinegar, olive oil and oyster sauce in the left over ground kebab beef to make the desi tatse go away.

Made thick burger patties, preheated the grill and started some grilling to make a thick beef burgers. 

After grilling burger patties 8 minutes each side on medium low flame I got this beautiful grilled thick beef burger. 

I hope everyone enjoyed today's session and learned a lot but YOU CANNOT STILL COOK AS GOOD AS ME HUN.