Four Weeknights of Dinner

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Four Weeknights of Post-Diwali- Special Dinner with My Mom (Sushma

 Varma) and I (Sonal Kulshrestha)

So Diwali days are over and with that, for the meat lovers, it's time to indulge in meat again. Vegetarians, don't despair, just substitute meat with beans in this week's recipes.

My mom makes delicious Keema Mattar. After enjoying an evening of her Keema Mattar, I make various fusion items with it for rest of the week. Saves on lot of effort, trust me.

Monday Menu


Keema Mattar 
Serve with Hot Rotis and White Rice


Ingredients: (Serves 6 people, scale accordingly if you plan to use the following three nights too)

2 Tomatoes
1 Medium Onion
2" Ginger
2 Cloves Garlic
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Blend to make Puree
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2 Badi Elaichi (Black Cardamon)
2" Cinnamon Sticks
2 Bay Leaves
2 tsp Cloves
2 tsp Cumin Seeds
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Crush together to make fresh masala
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2 tsp Coriander Pwd
2 tsp Garam Masala Pwd
1 tsp Red Chili Pwd
1 tsp Cumin Pwd
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Mix in a bowl for ready dry masala
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1/2 cup Peas
2 cups Ground Chicken

Cilantro leaves to garnish.

Method:

In a pressure cooker,
+ Oil (4 tsp)
+ Puree (as above)
Roast well till oil separates.
+ Fresh Masala (as above)
+ Ready Dry Masala (as above)
+ 2 tsp water to cool down the temperature for better roasting
Roast well until oil separates.
+ Peas
Roast a little
+ Ground Chicken
Roast for 10 mins.
+ Water (enough to cover chicken)
+ Salt to taste
Pressure cook.
After the first whistle, cook for 7 mins on slow.

Garnish with chopped Cilantro leaves.

Tuesday Menu


Keema Mattar Mexican PIzza
Serve with Chili Sauce and Sour Cream


Ingredients:

Flat Taco Shells
Finely Chopped Onions
Finely Chopped Tomatoes
Finely Chopped Cilantro Leaves
Chipotle Cheddar Cheese Slices
Taco Seasonings

Chili Sauce & Sour Cream



(Tuesday Menu Contd.)

Method:
On one flat Taco Shell,
+ Layer of dry Keema Mattar (leftover)
+ Second flat Taco Shell
+ Chopped Onions spread out
+ Chopped Tomatoes spread out
+ Salt to taste, sprinkle
+ Chopped Cilantro Leaves spread out
+ Chipotle Cheddar Cheese slice, cut and spread out
+ Taco Seasoning, sprinkle
Bake till the shell browns slightly.
Serve with Chili Sauce and Sour Cream.



Wednesday Menu:


Keema Mattar Paratha
Serve with Aachar 

Ingredients:

Wheat Roti dough (2 cups makes for 4)
Left over Keema Mattar (dried a little)
Method:
Stuff each ball of wheat dough with Keema Mattar and roll out into parathas.
Cook in a pan with little ghee on both sides, turning once.


Thursday Menu


Keema Mattar Burritos
Serve with Sour Cream
(Use canned re-fried beans if bored of Keema by now :)- as in the picture here for the vegetarians.)


Ingredients:
Wheat tortillas (large)
Guacamole Salsa
Tomato Salsa
Taco Seasonings
Chili Sauce & Sour Cream
Method:
On a pan slightly warm up the tortilla.
On the tortilla,
+ Layer of dry Keema Mattar (leftover)
+ Tomato Salsa
+ Guacomole Salsa
+ Salt to taste, sprinkle
+ Chopped Cilantro Leaves spread out
+ Mexican Shredded Cheese, spread out
+ Taco Seasoning, sprinkle
Wrap the tortilla as shown in picture.
Place in pan again till it browns slightly.
Serve with Sour Cream.


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