Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, July 2, 2010

Chicken Keema

Recipe No: 48
This is the result of our determination to reduce the consumption of beef in our household, which is generally used to make Keema.  Even though this can be made with minced chicken breast also, I decided to go with minced leg meat as I like the flavor of red meat (Chicken legs) rather than the white meat (chicken breast). Minced Chicken cooks very fast, but I like to pressure cook it as I think pressure cooked meat combines well with the masala. I added some potato cubes and green peas towards the end to make it a bit more wholesome. This same preparation is good for making Chicken Keema dosa as well as bread rolls.
Ingredients                                                           Serves 6-8 adults
To pressure cook
  • Minced Raw Chicken…………………..2lb
  • Turmeric Powder………………………1/2 Teaspoon
  • Pepper Powder………………………….1/2 Teaspoon
  • Salt…………………………………………..1/2 Teaspoon
To Saute
  • Oil…………………………………………….3 Tablespoons
  • Mustard seeds……………………………1/2 Teaspoon
  • Chopped Onion…………………………..2 Cups
  • Curry Leaves…………………………..…1 Sprig
  • Ginger Garlic paste……………………..2 Teaspoon
  • Chilly Powder……………………………..2 Teaspoons
  • Coriander Powder……………………….1 ½ Teaspoon
  • Turmeric Powder………………………..1/2 Teaspoon
  • Garam Masala Powder…………………1 teaspoon
  • Tomato sliced………………………………1 small
  • Potato cut into small cubes.......…......1 Small (Optional)
  • Frozen Green Peas……………………...1/2 Cup
  • Coriander Leaves………………………...4 Tablespoons
  • Salt to taste
  • ½ Teaspoon Garam Masala and ½ Teaspoon Coconut oil
Method of Preparation
  1. Mix all the ingredients to pressure cook well with 1 1/2 cups of water and cook till 3 whistles.
  2. In another pan heat oil and splutter the mustard seeds.
  3. Add Onions and sauté till it starts to brown on the edges. Add Curry leaves and Ginger Garlic paste and sauté till the raw smell is gone.
  4. Reduce the flame to medium low and add Chilly, Coriander, Turmeric and Garam Masala powder and sauté really good for at least 3 minutes. Stir constantly so that it won’t burn. The mixture now should be dark brown in color.
  5. Add the tomato and stir till it is mashed.
  6. Add the cooked meat together with the remaining water, cover the pan and let it cook and absorb all the water.
  7. When the water is almost absorbed add the Potato and Green peas and let it cook.
  8. Once cooked and all the water is absorbed it fry for 5-8 minutes on a medium heat stirring now and then taking care not to mash the potatoes. Don't add more oil as the meat itself will give out some fat. If it is too lean , then add one or two tablespoons of oil.
  9. Add the coriander leaves and mix well. Sprinkle ½ teaspoon each of Coconut oil and Garam Masala powder just before turning the stove off.
  10. Keep the pan covered for 15 minutes before serving.






Make it, enjoy the deliciousness and
serve it to your family with love…

1 comments:

sojo said...

I make meat and fish kheema...but never tried with potatoes and peas.... will do it soon!!!! love ur blog...pls dont stop blogging after 120 days... urs is one awesome blog... most of the stuff i also make but there are a few ones iam seeing for the first time...cant wait to try it out!!! pls keep posting!!!

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