Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, keema & couscous paratha. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Keema & Couscous Paratha is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Keema & Couscous Paratha is something that I’ve loved my entire life. They’re fine and they look fantastic.
Keema recipe - Learn how to make mutton keema curry with video and step by step photos. Keema or qeema is minced meat that is popular in the Indian subcontinent and is used to prepare various dishes. Keema is a basically a minced lamb curry , this one uses lamb mince but it can also use other types A delicious, quick and easy, family friendly Lamb Keema curry recipe.
To get started with this particular recipe, we must first prepare a few ingredients. You can have keema & couscous paratha using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Keema & Couscous Paratha:
- Take 100 gms chicken mince
- Make ready 1/4 cup couscous, soaked in 1/4 cup hot water for 15 minutes
- Prepare 1 small onion, chopped
- Make ready 1 tsp. ginger-garlic paste
- Get to taste salt
- Get 2 tbsp. oil
- Prepare 1/2 tsp. cumin seeds
- Make ready 1 tsp. coriander-cumin powder
- Make ready 1/2 tsp. garam masala powder
- Get 1/2 tsp. red chili powder
- Take 1/2 tsp. turmeric powder
- Take 1 cup atta (whole wheat flour)
- Get 1 tbsp. oil to knead
- Take oil to shallow fry
Indian / Pakistani bhuna keema recipe with detailed illustrations. The bhuna keema has high-fat content and low water content which makes it ideal for preservation. Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals. "Keema matar" was popularly eaten in the courts of Mughal India. As Keema literally means 'minced or ground meat', it's not a particularly vegan friendly dish and it's pretty unlikely that you will find a meat-free version in any restaurant.
Steps to make Keema & Couscous Paratha:
- Knead the atta, 1 tbsp. oil and enough water to make a dough. keep aside. Heat 2 tbsp. oil in a pan and temper with cumin seeds. Then add the onion and saute till light brown.
- Now add the ginger-garlic paste, coriander-cumin powder, garam masala powder, red chili powder and turmeric powder mixed with little water. Saute till the oil separates.
- Add the mince and salt and fry till dry. Add 1 cup water and cook, covered on a low flame till done and till all the moisture dries up.
- When cool, mix with the couscous and salt to taste. Keep aside. Divide the dough and the keema-couscous filling into equal portions.
- Roll out one portion of the dough into a small circle. Place a portion of the filling and bring all the edges together and close.
- Roll into a circle with the help of some atta and keep aside. Roll the rest of the dough in the similar manner with the filling.
- Heat the tawa / griddle and fry the parathas with the help of some oil on both sides till light brown. Serve with some yoghurt or pickle.
Green lentils are a very good. Easy Keema Recipe: Step by Step Keema Recipe, Tips to make Keema at home, Keema Ingredients, Keema Recipe video & more at Times Food. Information and translations of keema in the most comprehensive dictionary definitions resource on the web. Hindi क़ीमा (qīmā), Punjabi ਕ਼ੀਮਾ (qīmā), Urdu قیمہ. IPA(key): /kiːmə/. keema (uncountable). (India) A traditional dish of the Indian subcontinent, typically minced-lamb curry with peas or potatoes and spices, sometimes used as a filling in samosas or naan. kheema. qeema. makee.
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