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Wednesday, March 9, 2011

Qeema kachori by Chef Zakir

Mince meat                                                          200 grams
Onion                                                                    1 (chopped)
Ginger (adrak)                                                     1 small piece (chopped)
Green coriander leaves (hara dhania)           1/4 bunch (chopped)
Refined flour (maida)                                         300 gram
Turmeric powder (haldi)                                     1 tsp
All spices powder (garam masala powder)   1 tsp
Crushed red pepper (kuti lal mirch)                 1 tbsp
Crushed cumin seeds (kuta hoa zeera)          1 tbsp
Ginger and garlic paste                                      2 tbsp
Clarified butter (ghee)                                         3 tbsp
Oil                                                                            3 tbsp
Salt                                                                          as required
Oil                                                                            for frying
Water                                                                      as required

-       First of all mix clarified butter and salt in refined flour (maida), then with water knead it to form a dough, then apply oil and keep it aside for half an hour.
-       Heat 3 tbsp oil in a pan, fry chopped onion, then add mince meat, chopped ginger, turmeric powder, crushed cumin seeds, crushed red pepper and ginger and garlic paste and sauté it. Then add 1/4 cup water and cook until mince meat gets soft and water is absorbed. In the end add all spices powder and green coriander.
-       Take a small quantity of dough, make a small size chappati, stuff it with cooked mince meat. Close and press it to make a shape of ball. Now slowly press it with hand to flatten it (donot use rolling pin (Belan)), apply a little bit of oil in your hands so that it does not stick to your hands.
-       Make other kachori in the same manner and deep fry them.
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