Whole Wheat Chicken Kheema Samosa


chicken kheema samosa - noorsrecipes

Mummy would make samosas from scratch with some mouth-watering fillings. Chicken kheema is one of them. (Also, check Mutton kheema recipe).
Happiness is samosa 😊 Everyone’s favorite indulgence; samosas are a great snack that can instantly chase away the blues. Here’s the recipe. Do try it out!

Ingredients:

Chicken Kheema Stuffing:

  • Chicken Kheema / Ground chicken – 250 gms
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chillies – 2
  • Finely chopped coriander leaves – 2tbsp
  • Finely chopped dill leaves – 1 cup
  • Thinly sliced onion – 2 tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander seeds crushed – 1 tsp
  • Cumin seeds crushed -1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required

Dough:

  • Maida / All-purpose flour – 2cups
  • Salt and water as required

Method:

Chicken Kheema Stuffing:

  • Heat a little oil in a Kadai. Add finely chopped onions and fry till golden brown
  • Add the ginger-garlic paste and fry till the raw smell goes
  • Add tomatoes and cook until soft
  • Add green chillies, all the powders, crushed coriander and cumin seeds and salt
  • Add the dill leaves and fry for 2 mins. Adding dill leaves gives a unique taste to your samosas
  • Now add the kheema and fry for some time
  • Cook on medium flame, stirring occasionally until the kheema is done
  • Add coriander leaves and fry for a few seconds
  • Remove from fire and keep it aside
  • You can add potatoes, peas or fenugreek leaves to the kheema as well if you like

Dough:

  • Add the flour and salt in a bowl
  • Mix water needed to make a stiff dough
  • Grease your hands with a little oil and knead the dough
  • Keep covered aside for 15 mins.

How to make the samosas:

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a thin circle
  • Cut the circle into 2 halves
  • Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
  • Bring both the ends of the semi-circle to form a cone
  • Hold the cone upside down and fill it. Then seal it completely
  • Continue the same with the remaining dough
  • Refrigerate for half an hour. This makes the samosas crispy
  • Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on medium heat
  • Serve the hot crispy samosas with pudina chutney

Ramdan Special | Kheema Recipes for Iftar


Ramadan, the holy month is here β€” A month of blessings and forgiveness. Ramadan is that time of the year when family togetherness, fasting, patience, and duas make it beautiful.

It takes me back to childhood when Ramadan was made all the more special by Mummy. Mum would make the most delicious sweet treats, exquisitely and carefully prepared dishes. Thanks to Didi for remaking some of Mum’s recipes and bringing back those fond memories πŸ™‚

ramadan noorsrecipes

Here are a few Kheema recipes that you can prepare for your family.

Kheema Seviyaan

Mutton Kheema Samosa

Spicy Kheema Pav

Mutton Kheema Puffs

 

Kheema Seviyaan


kheema seviya - noorsrecipes

Ingredients:

  • Seviyan/ vermicelli (thin) – 600 gms
  • Kheema (Lamb) – 500 gms
  • Finely chopped onions – 2 medium
  • Finely chopped tomatoes – 2 medium
  • Ginger garlic paste – 2 tsp
  • Slit green chilies – 4-5
  • Coriander leaves – handful
  • Oil – 3/4 cup
  • Cloves – 5
  • Cinnamon – 3 small pieces
  • Cardamom – 2
  • Bay leaf – 2
  • Star Anise – 1
  • Red chili powder – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder- 1/4 tsp
  • Garam Masala powder – 1/4 tsp
  • Water – 3 1/2 glasses
  • Salt – as required

Method:

  • Dry roast the seviyaan, keep aside. Make sure not to burn them.
  • Heat oil in a big vessel. Add cloves, cinnamon, cardamom, bay leaf and star anise.
  • Add onions and fry till slightly brown. Now add ginger garlic paste and fry till raw smell goes.
  • Now add tomatoes and cook till it melts. Add red chili powder, turmeric powder, coriander powder and Garam Masala powder along with green chilies and mix well.
  • Once the masala is done and forms a lump add the kheema. Fry wellΒ  till all the water dries up.
  • Add salt as required and cook till the kheema is done.
  • Add water and bring it to boil. Now add 1/4 cup of peas.
  • Once the water comes to boil add the seviyan little by little mixing gently.
  • Finely chop coriander leaves and add to the seviyan and keep it for dum on low flame for about 10 minutes.
  • Serve hot and enjoy

You can also add some beans carrot and potatoes. Make it for Iftar and even on Eid for breakfast.

 

Spicy Kheema Pav


Mum’s spicy Kheema Pav will leave you asking for more!

You can also use it as a stuffing for Samosa πŸ™‚

kheema pav. noorsrecipes

Spicy Kheema Pav by Mum πŸ™‚

Ingredients:

  • Mutton Kheema/ minced meat – 1 cup
  • Bay leaf – 1
  • Cinnamon sticks – 2
  • Cloves – 3
  • Oil – 3-4 tbsp
  • Ginger garlic paste – 1tsp
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomatoes – 1 large
  • Finley chopped green chillies – 2-3
  • Finely chopped coriander leaves – 2 tbsp
  • Fresh green peas – 1/3 cup
  • Potato – 1 small (optional)
  • Red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Fennel powder – 1/4 tsp
  • Kasoori methi – 1 tsp
  • Pav bread – 8
  • Butter – 2 tbsp
  • Salt – as required

Method:

  • Heat oil in a kadai. Add bay leaf, cinnamon sticks and cloves and sautΓ© for a minute
  • Add the finely chopped onions and fry till slightly brown
  • Then add ginger garlic paste and fry till the raw smell goes
  • Add green chillies and tomatoes and cook till soft
  • Now add all the powders including salt and stir well
  • Add kasoori methi and Kheema and fry until all the masalas are blended well with the meat
  • Cut the potato into small cubes and add if desired
  • Add green peas and mix well
  • Now add some water and cook on low flame
  • Once the meat is done, remove from fire and garnish with coriander leaves
  • Heat tava and toast the pav with butter
  • Serve hot with Kheema and finely chopped onions along with lemon wedges

Mutton Cutlet


Noor’s Recipes turned one year today. Here’s moms yummy Mutton Cutlet recipe.Β Enjoy with your family and friends!

Mutton Cutlet

Mutton Cutlet

Ingredients:

  • Minced mutton / Mutton Kheema – 1 cup
  • Finely chopped onion – 1 small
  • Ginger garlic paste – 3/4 tsp
  • Green chilies – 3-4
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Black pepper powder – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Boiled potato – 1 medium sized
  • Coriander leaves – a handful
  • Corn flour – 1 tbsp
  • Egg beaten – 1
  • Maida/flour – 1/2 cup
  • Bread crumbs – 1/2 cup or fine semolina/suji – 1/2 cup
  • Oil – 2-3 tbsp + for shallow fry.
  • Salt – as required

Method:

  1. In a pan add about 2-3 tbsp of oil and saute the finely chopped onions.
  2. Add ginger garlic paste and green chilies ( finely chopped green chilies or green chili paste ) and saute for some time.
  3. Add the minced mutton, salt and all the powders and fry them well.
  4. Cook on medium flame until the Kheema is done.
  5. Remove from fire, transfer to a bowl and allow to cool.
  6. Mash the boiled potatoes, add it to the Kheema mixture along with, finely chopped coriander leaves and corn flourΒ  and shape them into cutlets.
  7. Take 3 plates. Add maida/flour to the first plate, add 1 beaten egg to the second plate and bread crumbs or semolina/ Suji in the third plate.
  8. Coat the cutlets first with the flour on both sides, then with eggs and lastly with bread crumbs/semolina.
  9. Instead ofΒ  step 7 and 8, you can add 1 beaten egg into the Kheema mixture, shape them into cutlets, roll the cutlets with bread crumbs or semolina/suji.Β 
  10. Refrigerate for 30 mintues.
  11. Shallow fry on both sides until golden . Transfer to a plate. Squeeze some lemon on top.
  12. Serve with mint chutney, cucumber and tomato slices along with some French fries or corn.