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INDIAN
RECIPE OF THE DAY (September 15th 2006):
KEEMA POTLI
Ingredients: Lamb, 1 cup of flour (maida),
2 tblspns of semolina (rawa), Salt to taste, ¼
cup of ghee, 3 green chillies, 2 tblspns of oil to fry,
1 tspn of cumin seeds, 400 gms of minced mutton (keema)
Method: 1. Knead together maida, rawa (suji), salt
and ghee with warm water to make a stiff dough. Keep
covered for 30 minutes. Divide the dough into 20 balls.
2. Chop green chillies finely. Keep aside. Heat two
tblspns of oil in a kadai and add cumin seeds. When
they start crackling, add keema and sauté till
half cooked. Add a little water if required. 3. Add
chopped ginger, green chillies, red chilli powder, coriander
and cumin powders and salt and mix well. Cover and cook
on low heat for 15 minutes. Add yogurt and cook on high
flame for ten minutes, stirring continuously. Cook till
the keema is fully cooked and completely dry. 4.Sprinkle
garam masala and coriander leaves and mix well. Cool.
Divide into twenty portions. 5.Roll the dough balls
into small puris (three inch diameter). Place the keema
portions in the centre. Apply a little water on the
areas a little away from the edges and shape like a
potli or modak. Seal by pressing them. 6.Deep
fry in medium hot oil till golden brown. Serve with
a chutney of your preference.
(Serves approx. 6)
BON APÉTIT...... |
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