Dal Kheema | Meat Mince & Lentils Curry

This dish is a combination of meat and lentils. I personally prefer Urad dal (black gram lentil) with meat because of its creamy and soft texture. It happens to be an ideal curry to have with parathas as breakfast or dinner. I am not trying to exaggerate in any ways when I say that it is one of the easiest and quick recipes which makes it so phenomenal. There is no need of cooking lentils and meat separately, as everything gets cooked in one single pot. The cooking time of the meat and lentils is almost the same.


Serves: 4
Cooking time: 30 to 40 minutes.


Ingredients:

• 500 gm mutton mince (chicken or beef can be used)
• 1 cup Urad Dal (wash and soaked for 15 minutes)
• 1 cup finely chopped onion
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 tsp shahi jeera (caraway seeds)
• 2 green chilies chopped
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil

Method:

1. Wash and soak urad dal for 15 minutes or till it has to be added to mince.
2. Heat oil in a sauce pan and add 1 tsp shahi jeera, 1 cup chopped onion and 2 green chilies. Fry till onion becomes soft and pink.
3. Then add 1 tbsp ginger garlic paste, 1 tbsp red chili powder, 1 tbsp coriander powder, 1/4 tsp turmeric powder and 1 tsp cumin powder. Saute well for 2 to 3 minutes on low flame. Or till the raw smell disappears.
4. Add mince and stir well till it is well combined with spices. Now add 2 tbsp whisked yogurt, mint leaves and salt. Place the lid and cook on medium low flame for 10 minutes.
5. Once the mince is half cooked, then add the soaked dal (without water). Mix well and add very little water only if needed. Place the lid again and cook for another 10 to 15 minutes or till dal is cooked. Do not add too much water and overcook as we want the lentils to be firm and not mushy. 
6. Finally add 1/2 tsp garam masala powder, lemon juice and chopped coriander leaves. Cook for a minute and serve hot with parathas.

You might also like other mince recipes on blog:

Baked Marrow & Mince Stuffing

Mince & Cheese Bread Roll Ups 

Chili Seekh Kabab 

Kheema Paratha 

Multi purpose Mince stuffing

Dry Shrimps & Coconut Chutney

This chutney takes me down the timeline when I would visit my grandparents in Mangalore. Those were much awaited vacations to getaway from books and studies (not exactly... as we had never ever ending list of holiday homework).

Just before our lunch time, I could hear a walloping sound in the kitchen, almost like a monster's footsteps, that is what it sounded like in that age of mine. After a while, I find my grandmother using her kitchen appliance which was a huge stone grinder (heavy mortar & pestle). Then I realize the sound of a monster footsteps is actually the 'making of this chutney'.  And the divine aroma which lingered in the kitchen, of fresh coconut, dried red chilies, the tamarind and of course the main hero of the dish 'dried shrimps' all of these getting crushed to perfection and getting into a form of a humble and classic chutney which is passed down from generation to generation. My grandmother had those magical powers to create some of the classical dishes which cannot be found in any restaurant.




Ingredients:

• 2 cups dry shrimps (washed & toasted)
• 1 cup finely chopped onion
• 1 tbsp tamarind pulp (washed and seeds removed)
• 2 tbsp red chili powder (or according to preference)
• 2 cup grated fresh coconut
• Salt

Preparation:

1. Wash the dried shrimps thoroughly with water and dry roast on a pan till crisp. (try to roast it with a closed lid on or in an oven as the smell could be unbearable to others)
2. This chutney needs to be prepared using a mortar and pestle. 
3. In case if you do not have one, then use the Pulse button on your grinder and grind the chutney in short burst.

Method:

1. Add all the above ingredients and crush till everything comes together in form of crumbs.
2. If you are using an electric grinder, then add all the ingredients in the grinding jar and grind using the pulse button just till you get a chutney of crumbs texture.
3. Serve this chutney with dal chawal. (lentil curry & steamed rice)
4. Or can be served as a condiment with hot Konji.

Baked Marrow with Mince Stuffing

Ingredients:

• 10 small or medium size marrows 
• 1 cup grated cheddar cheese
• 50 gms butter
• 4 tbsp olive oil

For mince stuffing:

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together first 9 ingredients of the mince stuffing. Mix well and marinate the mince for 1 hour.
2. Heat oil in a sauce pan. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
5. Remove from heat and cool it before using it as a stuffing. 
6. Preheat oven to 250 deg C. 
7. Take each marrow and cut into half length wise and scoop out the pulp from the center to make it look like a boat. 
8. Drizzle some olive oil and bake for 15 minutes.
9. Stuff each marrow with mince as much as it can hold. Sprinkle some cheese and butter on each of them and again bake till the cheese melts. (for about 10 to 15 minutes)
10. Serve hot as a snack or as a light dinner.

South Indian Style Beans Stir Fry | Beans Sukka

Serves: 4
Preparation time: 10 minutes (for chopping)
Cooking time: 10 to 15 minutes


Ingredients:

• 3 cups of chopped green beans (string beans)
• 1 medium onion roughly chopped
• 3 green chilies (or as per taste)
• 1/2 cup freshly grated coconut
• 2 tsp mustard seeds
• 2 tsp black gram dal (urad dal)
• 6 curry leaves
• Pinch of turmeric
• Salt
• 1 tsp sugar
• 2 tbsp cooking oil

Method:

• Heat oil in a kadhai or a thick bottom sauce pan.
• Add 2 tsp mustard seeds, and when it starts to splutter add 2 tsp urad dal. Wait till urad dal slightly changes its color.
• Now add chopped onion, green chilies and curry leaves. And immediately add the chopped beans and a pinch of turmeric for a golden color. (no need of frying the onion)
• Season with salt and sugar and add 1/2 cup or 1/4 cup of water. Place the lid and cook for 10 minutes on medium to low heat. (cooking time varies according to the nature of beans)
• Do not over cook the beans as they need to retain the color and crunch.
• Add freshly grated coconut and cook for 1 more minute.
• Serve hot as a side dish.

Paneer 65 | Air - Fried Paneer 65

You will find two more versions of this recipe on my blog - Chicken 65 and Fish 65. The difference is the way I tried to cook them in three different styles. In Chicken 65, the chicken is deep fried whereas in Fish 65 the fish is baked and here I have tried to air fry the paneer pieces.





Recipe: Chicken 65
Recipe: Fish 65



Serves: 4
Cooking Time: 30 to 40 minutes



Ingredients:

• 300 gms Paneer (Cottage Cheese)
• 1 tbsp Plain Flour
• 2 tsp red chili powder
• 2 tbsp yogurt
• 1 tsp ginger & garlic paste
• 1 tbsp lemon juice
• 1 finely chopped onion
• 2 tbsp tomato ketchup
• 1 tbsp chili sauce (as per your preference)
• 5 whole green chilies
• 8 to 10 curry leaves
• Salt
• 3 tbsp cooking oil + 2 tbsp 

Method:

1. Cut the paneer pieces into desired shape (cubes or strips).
2. Prepare a marinade in a bowl by mixing together 1 tbsp plain flour, 2 tsp red chili powder, 2 tbsp thick yogurt, 1 tsp ginger & garlic paste, 1 tbsp lemon juice and salt.
3. Add paneer pieces to the marinade and set aside for 30 minutes.
4. Take an oven proof dish which can fit into the air fryer and grease it well with cooking oil.
5. Place the paneer pieces in the dish, pour 2 tbsp of oil over it and then cook in the air fryer, for 10 minutes at 200 degrees C. Reserve the leftover marinade, add few drops of water to it and keep aside.
6. Heat 3 tbsp of cooking oil in a wok. Fry chopped onion till light golden. Then add green chilies and curry leaves and fry for 1 minute. Add the leftover marinade, 2 tbsp tomato ketchup and 1 tbsp chili sauce. 
7. Finally add the air fried paneer pieces, stir gently and cook for 2 minutes.
8. Remove from heat and serve hot.

Note:

If you do not have an Air fryer, then deep fry the paneer pieces. First test by frying one paneer piece in the oil. If the coating comes out then add little more plain flour to the marinade (you can add 1 tbsp plain flour more).

Roast Chicken

Serves 2 or 3


Ingredients:

• 500 gms Chicken 
• 1/4 tsp turmeric powder
• 2 tbsp rice flour
• 1 tbsp lemon juice
• 8 to 10 curry leaves
• 1/2 cup chopped coriander leaves
• Salt
• 5 tbsp cooking oil (or more)

Grind to a fine paste:

• 1 small onion
• 5 dry red chilies
• 5 to 6 curry leaves 
• 2 inch piece of ginger
• 4 cloves of garlic
• 1 green chili

Method:

1. Wash and cut chicken into small or medium pieces. You can also use boneless chicken pieces for faster cooking.
2. Make the paste and keep ready.
3. Mix chicken pieces with the ground paste and also add 1/4 tsp turmeric powder, 2 tbsp rice flour, 1 tbsp lemon juice, salt and marinate for 3 to 4 hours.
4. Heat oil in a thick bottom sauce pan and fry the chicken pieces on high heat on both sides for 2 minutes each. 
5. Add curry leaves (green chilies if you want it more spicy), cover and cook on low flame till chicken is fully cooked. This will take about 20 to 25 minutes approx. Cook without adding any water.
6. Then add chopped coriander leaves and dry out all the liquid to make the chicken dry. You can keep the liquid if you need some gravy according to your preference.
7. Serve hot with dal and rice.  

Fish 65

Fish 65 is a similar recipe as Chicken 65. All the steps remain same, its up to you whether you like to deep fry the fish or just bake it in the oven. This dish is full of lovely flavors from green chili and curry leaves. Excellent dish to be prepared for a lunch or dinner party, can also be served as a starter.

Ingredients

• 500 gms Boneless fish cubes (any big fish)
• 1/2 cup Yogurt
• Pinch orange red food color
• Salt
• 3 tbsp of cooking oil
• Chopped coriander leaves for garnish. 

For marinade:

• 2 tsp soy sauce
• 1 tbsp plain flour
• 1 tsp each grated ginger & garlic
• 1 tbsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp lemon juice
• 1 egg
• 1/2  tsp vinegar
• Salt to taste

For garnishing :

• Few curry leaves
• 5 - 10 whole green chilies.

Preparation:

• Clean fish, drain all the water and marinade in the above mentioned ingredients for 1 hour.
• In a bowl whisk together, 1/2 cup yogurt, pinch of food color and salt.
• Wash and keep green chilies and curry leaves ready. Make a small slit on each green chili as it explodes when it is fried in oil.

Method:

1) Pre heat oven to 250 degrees C.

2) Bake the marinated fish pieces for 15 to 20 minutes or till fish is cooked. Do not over cook.

3) Heat 3 tbsp of cooking oil in a non stick pan or thick bottom pan. Fry curry leaves and green chilies for few seconds. Remove and set aside. ( see that the color of the leaves does not change)

4) Heat the same pan and add whisked yogurt. When it starts bubbling, carefully add fish pieces one by one. Stir gently with yogurt and cook on low flame till all the yogurt dries up.

5) Finally add the fried chilies and curry leaves to the fish. Cook for 1 more minute.

6) Garnish with coriander leaves and serve hot as a side dish/starter/dal and rice.  

Recipe Summary

Ingredients

• 500 gms Boneless fish cubes (any big fish)
• 1/2 cup Yogurt
• Pinch orange red food color
• Salt
• 3 tbsp of cooking oil
• Chopped coriander leaves for garnish. 

For marinade:

• 2 tsp soy sauce
• 1 tbsp plain flour
• 1 tsp each grated ginger & garlic
• 1 tbsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp lemon juice
• 1 egg
• 1/2  tsp vinegar
• Salt to taste

For garnishing :

• Few curry leaves
• 5 - 10 whole green chilies.

Preparation:

• Clean fish, drain all the water and marinade in the above mentioned ingredients for 1 hour.
• In a bowl whisk together, 1/2 cup yogurt, pinch of food color and salt.
• Wash and keep green chilies and curry leaves ready. Make a small slit on each green chili as it explodes when it is fried in oil.

Method:

1) Pre heat oven to 250 degrees C.

2) Bake the marinated fish pieces for 15 to 20 minutes or till fish is cooked. Do not over cook.

3) Heat 3 tbsp of cooking oil in a non stick pan or thick bottom pan. Fry curry leaves and green chilies for few seconds. Remove and set aside. ( see that the color of the leaves does not change)

4) Heat the same pan and add whisked yogurt. When it starts bubbling, carefully add fish pieces one by one. Stir gently with yogurt and cook on low flame till all the yogurt dries up.

5) Finally add the fried chilies and curry leaves to the fish. Cook for 1 more minute.

6) Garnish with coriander leaves and serve hot as a side dish/starter/dal and rice.