Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, keema & couscous paratha. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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. This recipe for keema is one of the tastiest and easiest lamb mince recipes you will ever make.
Keema & Couscous Paratha is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Keema & Couscous Paratha is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook keema & couscous paratha using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Keema & Couscous Paratha:
- Prepare 100 gms chicken mince
- Take 1/4 cup couscous, soaked in 1/4 cup hot water for 15 minutes
- Prepare 1 small onion, chopped
- Prepare 1 tsp. ginger-garlic paste
- Take to taste salt
- Take 2 tbsp. oil
- Prepare 1/2 tsp. cumin seeds
- Make ready 1 tsp. coriander-cumin powder
- Make ready 1/2 tsp. garam masala powder
- Take 1/2 tsp. red chili powder
- Make ready 1/2 tsp. turmeric powder
- Prepare 1 cup atta (whole wheat flour)
- Get 1 tbsp. oil to knead
- Make ready oil to shallow fry
Stream Tracks and Playlists from KEEMA on your desktop or mobile device. 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. In royal families of the Indian subcontinent. Origin from Hindi kīmā … English new terms dictionary.
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.
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 recipe - KFoods brings famous Pakistan mutton and beef keema recipes, qeema dishes and more by popular chefs of Pakistan. Keema recipes are cooked very eagerly in Pakistan and India. Mutton Keema recipe or the lamb keema recipe is pretty quick to make.
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