non veg main course

Mughlai Keema(Qeema) paratha

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Mughlai Keema Paratha, which is stuffed with spicy mutton keema (minced meat of a goat) filling,topped with whisked eggs.This authenic paratha is famous throughout India.
I prepared this dish with chicken ‘keema’.The chicken variant can be prepared the same way as normal mughlai paratha.You can check this simple unique paratha with the easy recipe and step by step video.
A must try recipe at home.

Preparation time : 20 mins
Cooking time : 10-15 mins
Makes 7-8 parathas
Serves 3 to 4

 

Ingredients:

For the dough:

2 cups wheat flour
1 cup all purpose (maida) flour
1 tsp oil
Salt to taste
Water

For the filling:

250 gm minced chicken(keema)
1/2 small onion, chopped
1 green chilly finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
Half cup chopped fresh coriander leaves
1 egg, beaten
Salt to taste

 

Direction || How to make Mughlai keema paratha

Mix the wheat flour , maida, oil, salt and water and knead it into a soft dough.

Make seven to eight equal portions from the dough.

Keep the dough aside.

In a hot pan, add oil and chopped onions.

Fry onions till it turns golden brown and then add ginger garlic paste, green chilli ,red chilli powder,garam masala powder,cumin powder and salt.

Stir and cook till water has almost dried.

Remove and keep aside.

Now add chopped coriander leaves.

Let it cool for some time.

Now, roll out each portion of dough into a thick small ,round shaped dough.

Now in the center of the dough , place some prepared chicken keema.

Take the edge and start pleating as well as bringing the pleats in the center.

Pressed the pleats in the center and now with the rolling pin , make a round shape paratha.

Heat a teaspoon of oil in a pan or a tawa. Place the paratha on the pan.

Pour some beaten egg over the paratha in the pan. Flip and pour some beaten egg again.

Fry till it turns golden brown in colour.

Your Mughlai keema paratha is done!!
Serve with green chutney.

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Chicken Korma

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chicken Korma

 

Chicken curry with poppy seeds, cashew nuts and spice is a very popular chicken recipe .It is a rich and aromatic curry that makes a wonderful meal for the family. It can be served with plain steamed rice or with chapatis.

 

Ingredients:

For the Marination

1 Kg chicken cut into desired size pieces
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1/2 tsp Turmeric powder
1/2 tsp garam masala powder

For the Paste

3 tbsp Poppy Seeds ( Khus Khus/ Postaka)
6 to 8 pieces of cashewnuts fried
5-6 Green Chillies ( adjust according to taste)

For the Gravy

1    Cinnamon stick
3-4 Green Cardamons
4-5 Cloves
2 Medium Onions, finely chopped
2 Medium Tomatoes, finely chopped
1/2 tsp Turmeric
1or 2 red chilly
1/2 tsp Garam Masala Powder
1 tsp Red Chilli Powder
3 tbsp Oil.
1 tsp of milk cream.
Few chopped corainder leaves for garnishing
Salt as per taste

Direction || How to prepare Chicken Korma

Wash and clean the chicken.

Cut into desired size pieces.

Mix the ginger garlic paste, lemon juice, turmeric and garam masala powder into the chicken. Let the chicken marinate for 30 min – 1 hr.

Soak the poppy seeds in half a cup of hot water for 10-15 min.

In a grinder, add the poppy seeds ,cashewnuts and green chillies and make into a fine paste. Keep it aside.

Heat oil in a pan. Add the cinnamon stick, green cardamoms and the cloves and saute it for 10-15 secs.

Add the chopped onions and fry till the onions become soft and light pink. Then add the chopped tomatoes and fry till the tomatoes are mushy.

Add the turmeric powder, chilli powder and salt and cook till the oil starts separating from the gravy.

Add the marinated chicken pieces and mix it well so that the chicken pieces are nicely coated. Fry for another 5-6 min.

Then add the paste and cook for 5-10 min on low flame. Add a cup of water, cover the pan and cook for another 10 min till the chicken becomes tender.

Add milk cream at the end just before serving.

Sprinkle garam masala over the curry, mix well and garnish with chopped coriander/cilantro. Serve with rice or chapatis.

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