Tuesday, May 7, 2013

KEEMA MUTTAR

I often wonder what it would be without trees.  Our natural surroundings are so endowed with trees and that too tall, thick trees.   Even on the hottest of summer days I remember sitting below thick neem or peepal trees with friends and still feeling so soothed under the shade.  It is as if, the sun could never reach through the leaves.

Just lying below the trees with friends and looking up at gently moving leaves would be hypnotic and most often lead you to a slumber without the need of air conditioners.  But would our children experience all this, I wonder.  In this age, when even school buses are air conditioned and both parents and children prefer them, would you want your children to sit by the shade of a tree and enjoy their childhood, playing with mud vessels, and leaves and flowers and imaginery food???

I personally believe, it is the duty of every parent to allow their child to enjoy the natural way of life.  Let your child experience certain hardships that will turn them into stronger human beings, and be prepared for the hottest summers, or the coldest winters.  Let them not always be dependent on the air conditioner or the heaters - or for that matter all other luxuries that money can buy today, but leave them from experiencing the real thing. 

Keema Muttar has nothing to do with the above, but I was just sharing my thoughts with you.




Cooking Time - 45 minutes to 1 hour
Preparation Time - 10 minutes

Ingredients -
1/2 kg - mutton keema
3 onions - chopped finely
1/2 cup - curd / yoghurt / maziwa lala
4-5 pods - cardamom
2 bay leaves
7-8 cloves garlic - grated
1 pc ginger - grated
1 tspn - garam masala powder
1 tspn - turmeric / haldi powder
2 tspn -  corriander powder
2 tbspn - black pepper powder

Recipe :-

In a wok / kadai take about 2 tbspn of oil, and when its hot add the bay leaves and cardamom pods crushed.
Now add the onions and fry them till they are brown but not burnt.
To this add the grated garlic and ginger
Add the garam masala, corriander powder and turmeric powder
Fry well
Now wash the keema and add. Fry on high till well cooked and brown. 
The taste of the keema is in the bhunoing or roasting. 
Add the curd and fry till it is all absorbed.
Add the black pepper powder
Garnish with corriander leaves.
Remove the bay leaves and serve hot with either chappati or naan

5 comments:

Nilu A said...

I love this Shella.. Perfect with hot rotis and can also be stuffed inside like wraps / rolls :) Looks great dear :-)

Manju said...

The first time I ever make Keema Mattar was while I was staying in a workin womens PG in b'lore and I proudly stated to myself it was the best I ever ate. Strangely I've never made it again...hmmm...I'm tempted now with ur post ;-)

divya said...

looks sooo tempting n mouthwatering dish....

Akila said...

Lovely dish

Shweta Agrawal said...

wow, totally loved its colour and texture:) Well done:)
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