KHEEMA MATAR

KHEEMA MATTAR

Ingredients:

Oil - 6 tbsp

Onion - 1 (Sliced)

Fresh red chillies - 2

Cilantro - 1 bunch

Tomato - 2 (Chopped)

Salt – 1 tsp

Ginger - 1 tsp (Finely chopped)

Garlic - 2 (Crushed)

Chilli powder - 1 tsp

Ground lamb - 1 lb (450 g)

Peas - 1 cup

Fresh green chillies - 2

Method:

1. Heat the oil in a medium size pan. Add the onion slices and cook until golden brown, stirring.

2. Add the red chillies, half of the chopped cilantro, and the tomatoes to the pan and reduce the heat to a simmer.

3. Add the salt, ginger, garlic and chilli powder to the mixture in the pan and stir well.

4. Add the ground lamb to the pan and stir-fry the mixture for 7- 10 minutes.

5. Add the peas and cook for an additional 3-4 minutes, stirring occasionally.

6. Transfer the lamb and pea mixture to warm serving plates and garnish with green chillies and the remaining cilantro.

7. Serve hot with chapatti, rice, poori, dosai.

TAMARIND CHUTNEY

Tamarind chutney

Ingredients:

Tamarind – 1 lemon size (Soaked)

Coconut – 1 cup (Shredded)

Red chilies – 6

Mustard seeds – 2 tsps

Urad dal – 2 tsps

Salt – to taste

Oil – ½ tbp

Method:

1. Heat a little pan add oil, mustard seeds, and urad dal. Let it splatter.

2. Leave it to cool.

3. In a blender add the soaked tamarind, shredded coconut, salt and add the seasoning mixture and grind well.

4. Serve with idli and dosai

TIP OF THE WEEK

To make fluffy idli:

Raw Rice:4 cups Urad dal :1 cups Cooked Boiled Rice(leftover rice):1 cup Soak the above two ingredients for atleast 4 hours and grind the urad dal until fluffy and smooth .
Then add the raw rice and coarsely grind it .In the end add the cooked boiled rice and mix the salt.Keep it for fermentation .

If winter keep it inside the preheated oven for 1 hour and make idli . Smooth and fluffy hotel idli is ready. Enjoy with sambhar or chutney or milakapodi.