Sunday, July 4, 2010

Karee Khitchri Qeema


2 cups rice
1/ cup Masoor Daal
1 tsp salt
1 tsp haldi

Wash and soak the rice and daal. Bring water to a rolling boil.
 Add the salt and haldi.

Add daal and rice to the water and let it cook until tender.

Drain it in the strainer and leave it on dumm on the lowest setting for 10 minutes.

Chicken Karee
1/4 of a chicken
Adrak and Lasan paste 1 tbsp
Oil 2 tbsp
Zeera powder 1 tsp
Whole red pepper 2-3

Yoghurt 1 cup
Whole zeera 1 tsp
Coconut powder 1 tsp
Garlic 1 tsp
Cilantro 1/2 bunch
G. chillies 1-2
Haldi 1/2 tsp
Baisun 2 tbsp
Salt a pinch

Wash and clean the chicken. Add oil and adrak lasan paste. Bhoonj the chicken until the color changes. Add a pinch of salt, zeera powder and whole red pepper.

In a blender, add youghurt, baisun, whole zeera, coconut powder, green chillies, garlic, cilantro, haldi and salt and blenderize. Now pour this mixture over the chicken and cook until chicken is tender and oil shows on top.

Alu Qeema
Oil 1 tsp
1 Potato peeled and diced
Whole red chillies 1-2
Diced tomatoes 2 tbsp
Fried onions 2 tbsp
Frozen pre-made Qeema

In oil, add whole zeera, whole red chillies and diced potatoes. Cook for a minute and add the fried onions and diced tomatoes. Now add the Qeema (cooked and frozen earlier!) and add to it. Let it cok until potatoes are temder.

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