(Vegetarians & Vegans can make this with soy granules ... just soak them in hot water before using ... tastes just as wonderful).
The monsoons are here. And on time. Like a quiet and obedient child, they crept in along with the humdrum of busy days.
The skies filled up with dark, heavy clouds. No wind to disturb or blow them away. Nobody noticed when the rains started. The rains here are not the usual heavy pelting downpours. They are a quiet steady drizzle. Sometimes very strong, sometimes light. Yet so quiet you won't even know it has been raining awhile unless you look out.
Or unless your windows dull over with the fog.
I love the fresh smells the rains bring. Clean washed air and the fresh smell of green that come from the slightly bruised grass or leaves.
And when the rain stops for a while ... the chill ... and the smell of fog.
Yes ... it almost feels like you are somewhere up in the hills ... the air so sharp and clean and cold.
I recently read the big B's blog ... he drove down all the way to Pune with his car windows rolled down ... so get the idea. :-)
The perfect season for hot hot food.
I'll be coming up with a whole lot of stuff ... right from my own soups to deep fried crispies.
I'll so miss the abundant sunshine for my snaps. But then ... can't have everything at the same time.
Might as well enjoy the rains and pray they don't overstay till Durga puja. :-)
My recipe today is the basic and very quick Chicken Keema. The snaps have been sitting in my drafts for a longish time.
Saved me the horror of clicking Karela ( my lunch today ) in dull light.
I often make this kheema beforehand and freeze it. Later just have to take it out ... add what ever is needed for a particular dish I plan to make and use it.
Of course you can have it as is too.
I especially love to add some green peas to it ... unfortunately had run out of them when making this. Just adding the green peas would make this the dish of Keema Matar.
I do make a number of things from this version of the keema ... so decided to post this basic kheema first ... and then refer to it in later posts of different dishes.
500 gms Minced chicken / Chicken kheema
Around 4 tbsp curd / yoghurt
2 Chopped onions
5 tbsp Onion paste
2 tbsp Ginger paste
4 tbsp Garlic paste
1/2 tsp Haldi / Turmeric powder
1 tsp Lal Mirch / Red chilli powder
1 tbsp Dhania / Coriander powder
Salt to taste
Sugar to taste
Garam masala powder
Water to cook
How to :
Apply a little lemon juice to the chicken kheema and keep aside.
Heat oil in a pan / wok / kadahi.
Add the chopped onion and fry well for a while.
Add the onion paste and again fry for some time ... till the raw flavour disappears completely.
Add the ginger and the garlic pastes. Raise heat.
Fry well till oil leaves the sides.
Add the haldi, mirchi, a little sugar and the coriander powder and stir well.
Add the chicken and mix well ... stirring continuiously. If needed add a little water.
Add salt and a little more water ... lower heat.
Add the curd, stir well and cover and cook for around 15 minutes.
Remove cover ... raise heat and dry up whatever water is left ... this dish should be dryish.
Add the garam masala and give one final stir.
Remove from heat, cover and let it stand for a while.
Great with rotis or parathas or naan.
Enjoy all !!
Wednesday, June 16, 2010
Chicken Kheema / Spiced Chicken Mince
By Kichu Khonn