Ramadan, the holy month is here — 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 🙂
Here are a few Kheema recipes that you can prepare for your family.
Non-Vegetarian, snacks, Vegetarian Tagged
chicken recipes, evening snacks, fried snack, healthy recipes, kheema, kheema seviyaan, mutton dish, mutton kheema, Ramadan, Ramzan, Ramzan special, recipes, samosa
Ramadan, the holy month is here — A month of blessings and forgiveness.
Here’s Mutton Kheema Puffs recipe to make your Iftar super special and a real treat 🙂 Stay blessed!
Mutton Kheema / minced meat – 1 cup
Pastry sheets – 1 packet
Finely chopped onion – 1 medium-sized
Finely chopped tomato – 1 small
Finely chopped green chilies – 2
Finely chopped coriander leaves / cilantro – 2tbsp
Ginger garlic paste – 1tsp
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Salt – as required
Melted butter for brushing – 3-4 tbsp
Flour – 3 tbsp
Water – 2-3 tbsp
Remove the pastry sheets from the freezer and allow to thaw as per the instructions on the packet.
Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown.
Add the ginger garlic paste and fry till the raw smell goes.
Add the tomatoes and cook until soft.
Add the green chilies and all the powders, including salt.
Add the kheema and fry for some time.
Cook on medium flame, stirring occasionally until the kheema is done.
Add the finely chopped coriander leaves and fry for a few seconds.
Remove from fire and keep it aside.
Preheat the oven on 350 degrees Fahrenheit or 180 degrees Celsius.
Take 3 tbsp of flour, add a little water, and make a smooth paste.
Cut the pastry sheets into squares. (First cut the sheet into strips and then into squares)
Apply this paste on all the sides of the squares. Fill in the squares with kheema. Now fold it into half and seal it. The paste applied on all sides will help in sealing.
Take a baking tray and apply some melted butter. Place all the puffs on the tray and brush some melted butter on the top.
Allow it to bake for half an hour. After 15 minutes, brush some more butter on top.
Serve these hot golden-brown puffs with some pudina chutney or tomato ketchup.
evening snack, Non-Vegetarian Tagged
baking, foodblog, foodie, iftar, iftar dishes, mutton kheema, mutton kheema puffs, non-vegetarian, puff pastry, puffs, Ramadan, ramadan recipes, Ramzan, Ramzan special, recipes, snacks
It’s the month of Ramzan – the month of peace, prosperity, and good food!
This Ramzan, we are trying our hand at some of Mum’s yummiest dishes. Try them out and make your Iftar all the more special.
Get set on a gastronomical adventure!
Mutton Kheema – 2 cups
Chana dal – 1/2 cup
Egg – 1 large
Ginger garlic paste – 2 tsp
Garam masala – 1/2 tsp
Coriander powder – 1 1/2 tsp
Cumin powder – 1 tsp
Red chili powder – 1 tsp Pepper corns – 10-12 Green chili – 4-5
Coriander leaves – handful
Mint leaves – 15 leaves
Oil – 2 tbsp + for frying
Salt as required
Pressure cook the Channa dal for 2 whistles using little water
Heat 2 tbsp of oil in a Kadai. Add ginger garlic paste and saute for a minute
Add the washed and drained kheema and fry. ( You can also soak the Chana dal for an hour and boil the kheema and dal together)
Once the raw smell goes and water dries up, add all the masalas, pepper corns, salt and fry well until the kheema is almost done
Add the cooked Chana dal and fry for some time
Remove from fire once the kheema is completely done. Allow to cool
Transfer the kheema mixture into a mixer jar along with fresh coriander leaves, mint leaves and green chillies.
Grind it without water for a few seconds
Then add the egg and grind it for a few more seconds. Transfer the mixture to a plate, make small balls and flatten them
Chill in the refrigerator for half an hour
Shallow fry or deep fry as you wish
Use one beaten egg to dip the kebab before you shallow fry if you wish to
Squeeze some lemon on top of the kebabs and serve with dahipudina chutney and onions