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Hyderabadi Kheema
By
Shru Reddy
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Adaab, welcome to another issue of the Hyderabadi cuisine. Like in the other
parts of India the Hyderabadi cuisine uses various spices & condiments in its
cooking. Contrary to the common belief, the Hyderabadi cuisine uses limited
spices. The spices used in the dishes vary from one another & the form & its
addition time give a different & distinctive taste &
flavour.
This weeks' recipe is the famous Hyderabadi Kheema. The
specialty of this dish lies in the cooking style. The Spices used are minimal & the secret lies
in cooking it to the right second. well this comes only with experience but
you check it out & rest assured this dish will turn out better each time u try
it. Bonne Chance...
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Ingredients :
|
Quantity |
| Kheema (minced
mutton) |
500 gms |
| Liver (
Mutton, Cubed) |
200 Gms |
| Tomatoes
(chopped) |
450 gms |
| Ginger & Garlic paste |
1 tspn |
| Red chilly Powder |
to taste |
| Turmeric |
1/4 tspn |
| Onions
(finely chopped) |
50 Gms |
| Garam Masala (powder) |
2 gms |
| Cardamom |
2 nos |
| Cloves |
2 nos |
| Cinnamon ` |
1" Piece |
| Shahjeera |
1/4 tspn |
| Oil |
10 ml |
| Curd |
50 ml |
| Salt |
To taste |
| coriander |
1 Sprig |
Method:
- Wash the minced meat & diced liver. Marinate it with curd, half of the
Ginger & garlic paste, redchilly powder & salt. Set aside for 30 mins.
- Heat oil, add cardmon, cloves, cinamon & shajeera. Add chopped onions,
saute. Add remaining ginger & garlic paste, turmeric, chilli powder.
saute.
- Add the minced meat & allow to cook for 5 mins. Add chopped tomatoes. Fry
for 2 mins, keep stirring.
- Add the liver pieces, saute.
- Once the oil starts oozing out of the mixture (approx 5 mins) add the garam
masala powder & salt.
- Adjust the seasoning. Sprinkle Chopped coriander. Serve hot with
Puri, lukmi or rotis.
Bon Appite!
More
Recipes
Shru
Reddy is a graduate in Hotel Management and Catering Technology
from Osmania University, presently working in Hyderabad.
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