Yes, yes… we Parsi’s don’t say Qeema or Keema, we call it
Kheema or Kheemo. Let’s not argue over this. *evil grin*
I cooked Kheema three ways. The previous recipe was Kheema
Fry. I now take the Kheema Fry recipe a tad further to make Khatto Mittho Tikho
Sali Kheemo; a typical Parsi recipe. Looks exactly the same
as Kheema Fry, right? But flavour-wise, there is a marked difference. This recipe has
an addition of two ingredients. Two ingredients that,
when added, change the aroma and the flavour profile of the dish. We Parsi's
love the combination of sweet, sour, and spicy flavours in certain
dishes. This happens to be one of them. 😊
I will post individual recipes for each variation of
kheema. That will lessen the confusion when it comes to searching for the
recipes. The
process photographs, at my blog, for all three recipes (base recipe), will be
similar. I will not lie, I can be a tad lazy at times; I've used the same props (bowl, egg, bread) for both recipes. There will be extra process photographs and videos, though, for the third recipe that’s yet to be published.
Ingredients:
1 kilo lamb kheema (goat or beef mince will also work)
6 onions, finely chopped
4 cloves garlic, chopped fine (optional)
1-inch ginger, chopped fine (optional)
3 green chilies, finely chopped
1 teaspoon cumin seeds
2 inches cinnamon
10 black peppercorns
3 cloves
3 tablespoons ginger-garlic paste
4-5 heaped teaspoons red chili powder (I use MDH Deghi
Mirch powder)
1 teaspoon turmeric powder
1 teaspoon coriander-cumin powder
1 teaspoon garam masala powder
1 teaspoon black pepper powder
2 teaspoons Parsi sambhar masala (optional)
Salt to taste
3-4 teaspoons sugar, or to taste
2 tablespoons cane vinegar, or to taste
7 - 8 large tomatoes, halve, grate the pulpy side, discard
skin
1 + 1 handful coriander leaves, chopped
10 - 15 mint leaves, chopped
8 – 10 tablespoons oil, or as desired
200-250 grams potato matchsticks/sali (I use store bought)
Method:
1.
Wash the kheema in a colander or a sieve. Leave
aside.
2.
Heat oil in a large wok/kadhai. Add cumin
seeds, cinnamon, black peppercorns, cloves and allow to splutter.
3.
Add green chilies, chopped ginger, chopped
garlic and sauté for a few seconds.
4.
Add onions and continue frying until the onions
turn golden brown.
5.
Add ginger-garlic paste, red chili powder,
turmeric powder, coriander-cumin powder, garam masala powder, pepper powder,
Parsi sambhar masala, a teaspoon salt and sauté for a few seconds to roast the
masala well (do not allow the spices to burn).
6.
Add the grated tomatoes and mix them well with
the spice mixture.
7.
Allow the tomatoes to cook until it is rid of
the raw tomato smell and oil separates.
8.
Add the first handful of chopped coriander
leaves and the mint leaves. Sauté for few seconds.
9.
Add the washed kheema and mix well into the
spicy tomato mix.
10.
Keep sautéing the kheema until all of it is
nicely blended with the masala and the raw kheema loses it lumpy texture.
11.
Add 1 – 1½ cups water, lower the flame, cover
the wok-kadhai and continue cooking.
12.
Check to see if the kheema is cooked, and if
done, continue cooking (uncovered) to dry up the left-over water content in the
kheema.
13.
Check seasoning (salt).
14.
Add sugar and cane vinegar. Give it a good stir
and allow to cook for a minute. Check the balance of flavours and adjust sugar
and vinegar, as suits your palate.
15.
Continue cooking the kheema for a minute more.
16.
Add in the second handful of chopped coriander
leaves as garnish or give the kheema a mix.
17.
To Serve: Remove kheema in a serving bowl, sprinkled
with sali, and serve with a side of fried egg, thinly sliced onions, lime
wedges and crisp butter-fried pau (small soft bread). Brun bread will work
beautifully too.
Grate potatoes. Sprinkle salt over the grated potatoes, to season. Heat oil in a wok (or in a deep fryer that has a sieve/mesh). Fry the potato match-sticks and use a slotted straining spoon to remove match-sticks from the wok. Drain on paper towels.
Please note, no self-respecting, lazy-assed Parsi will ever make Sali from scratch. It’s way easier to walk down to a wafer shop and buy these crisp babies off the shelf. Sali, for all Bawas, is always store bought. I have penned the basic recipe of Sali, though, for the enthu-cutlets out there. *cheeky grin*
Chef Notes:
1.
If 1 kilo Kheema seems a bit much for your
family, please feel free to halve the quantity of each ingredient and continue
with the method as mentioned.
2.
If you are cooking this from scratch, instead
of turning Kheema Fry to Khatto Mittho Tikho Kheemo, then the consistency of
this kheema can be a semi-gravy base. You need not dry up the kheema
completely. The semi-gravy base would allow the Sali to soak up the flavours
and that tastes yum, too
3.
The finely chopped ginger and garlic is
optional because I had this quantity peeled and ready from another dish that
I’d been cooking, and I did not want it going waste. Feel free to omit it if
you so wish.
4.
In case you omit the chopped ginger and garlic
and if you doubt whether the ginger-garlic paste will suffice, feel free to add
a teaspoon more. The flavour will not differ much. I promise!
5.
In case you don’t have Parsi Sambhar masala in
your pantry, you may increase the chili powder a wee bit. Parsi Sambhar masala
is available online (Mangal Masalas) and this masala and many others are also
couriered, pan India, by Katy Messman. The homemade ones by Katy are, of
course, way better. I have them couriered to Pune all the way from Surat. Been
doing so for years. NO, you cannot use South Indian Sambar. Both are very different masalas.
6.
Please adjust the quantity of oil according to
your dietary preference. Mine’s high calorific and I’m so not ashamed of it. 😝
7.
If you do not wish to grate the tomatoes,
chopping them will work too. The same technique applies, though, cook until the
tomatoes are mushy and don’t give off the raw smell and until oil separates. If
you don’t mind a slightly moist kheema, you may puree them in a mixer, if you
so wish.
8. The final
consistency/texture of the kheema is entirely up to you. Sauté it to a dry
texture (I did) or if you prefer it a tad moist, sauté it for a shorter
duration. If you prefer it with a thick-ish gravy, to sop up with bread, that will
surely work too. There is no right or wrong here. The final texture that feels
right to you, is the right texture. 😊
9. Cane
vinegar can be substituted with white or brown vinegar. The aroma of cane
vinegar, though, is amazing.
10. When you add
the sugar and vinegar, I suggest you add a little at a time. Add, cook for a
few seconds to allow the flavours to meld, then taste and adjust. I have
mentioned the quantity as used by me but please allow your taste buds and
palate to guide you. It should be to your taste.
11. You can also
use the same recipe to make Kheema Par Edu. Yeah, we parsi’s love our ‘par
edu’ dishes. 😊 Lay out
piping hot Khatto Mittho Tikho Kheemo in a pan and break whole eggs over it.
You may also pour whipped (seasoned, of course) eggs over the kheema. Yum
stuff, this. 😊
12. You may
share the direct blog-link of the recipe/s but do NOT publish my recipes,
and/or my photographs, on any blogsite or website without my explicit consent
or attempt to pass off my recipe/s as your own. You will be held accountable
for plagiarism.
Some more photographs:
 |
| This photograph is courtesy the World Wide Web and Kolah's FB page |
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