Keema Curry

Cooking Time: 30-40 minutes
Servings: 4

 Preparation Time: 10-15 minutes
 Category: Non Veg

                                                   


Ingredients

•	Mutton mince (keema)	500 grams
•	Egg	1
•	Salt	to taste
•	For paste
•	Onion ,finely chopped	1 large
•	Green chilli,finely chopped	1
•	Ginger,finely chopped	1/2 inch piece
•	Garlic,finely chopped	2-3 cloves
•	Coriander seeds	3 teaspoons
•	Dried red chillies	5
•	Turmeric powder	1/2 teaspoon
•	Cumin seeds	1/4 teaspoon
•	Cinnamon	1 inch stick
•	For gravy
•	Oil	1/4 cup
•	Onion ,sliced	1 large
•	Green chillies,slit	4
•	Curry leaves	2
•	Thin coconut milk	1/2 cup
•	Thick coconut milk	1/2 cup

Method
Grind all the ingredients for the paste until smooth and set aside.

Process minced mutton, egg, salt and half the ground masala in a food processor until smooth.

Form into eight medium sized balls and set aside.

For the gravy, heat oil in a non stick kadai, add onions, green chillies, curry leaves and sauté for two minutes.
Add remaining ground masala and mix.

Add thin coconut milk, one cup of water and salt and mix. Drop the meat balls one by one into the gravy and simmer till they are cooked.

When meat balls are done add thick coconut milk and cook till it gets heated through. Remember it should not be boiled.
Take the kadai off the heat and serve hot. 

Spicy Roasted Eggplant Spread

Ingredients

1 eggplant

2 cloves garlic

juice of 1/2 lime

1 tablespoon tahini

1/2 teaspoon salt (or to taste)

1/4 teaspoon cumin

1/8 – 1/2 teaspoon chipotle pepper (to taste)

1/2 cup cherry or grape tomatoes

Method

Preheat oven to 400F. Prick eggplant several times with fork. Place it on a baking sheet and roast until it is completely tender and sunken in on top, from 30 to 45 minutes. (I do this in a toaster oven to avoid heating up the kitchen.) Remove from oven and allow to cool enough to peel. Cut off the top and remove the peel.

With the food processor running, drop in the garlic and process until minced. Add the eggplant and all remaining ingredients except the tomatoes. Puree until fairly smooth. Add the tomatoes and pulse to chop coarsely. Serve in tortillas with lettuce, tomatoes, jalapeño peppers, red onions, or your own choice of vegetables.

Makes about 2 servings. Per serving: 123 Calories (kcal); 5g Total Fat; (30% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 7g Fiber. Weight Watchers 2 Flex Points. (This analysis is for the eggplant filling only, not the tortilla or vegetables.)

Note: This recipe makes about enough to fill three smallish (7-inch) tortillas. If you’re looking for a dip or spread with more ummph (and protein) just add about 1 can of chickpeas (drained) along with the eggplant and double the tahini, lime juice, seasonings, and tomatoes.

The nutritional info for 4 servings would then be: 191 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 29g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 6g Fiber. Weight Watchers 4 Flex Points.

from <http://blog.fatfreevegan.com/2008/06/spicy-roasted-eggplant-spread.html>

TAWA PULAO

TAWA PULAO - STREET FOOD Boiled Rice tossed with fresh vegetables and spicy red chilli paste and masalas. Popular street food. Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS Boiled rice 3 cups Oil 2 tablespoons Cumin seeds 1/2 teaspoon Onion , finely chopped 1 medium Ginger paste 1/2 teaspoon Garlic paste 1/2 teaspoon Tomatoes, finely chopped 3-4 medium Green peas, boiled and mashed 1/2 cup Carrot, boiled and diced 1 medium Pav bhaji masala 2 teaspoons Red chilli paste 1 tablespoon Salt to taste Green capsicum, finely chopped 1 medium Fresh coriander leaves, chopped 2 tablespoons Lemon juice 2 tablespoons

METHOD Heat oil in a pan. Add cumin seeds and sauté till well browned.Add the onion and sauté till lightly browned. Add ginger paste, garlic paste and tomatoes and sauté till tomatoes become soft. Add green peas, carrot, pav bhaji masala, red chilli paste and a little water. Mix and cook for two to three minutes. Add the rice and mix. Add salt, green capsicum, coriander leaves and lemon juice and mix well. Cook on high heat for a couple of minutes. Serve hot.   Ref: http://www.sanjeevkapoor.com/Recipe.aspx