Like always, when I feel a bit bored, my favorite place to visit for an instant mood upliftment is Whole Foods Store, just around the corner from where we stay.
On this particular trip, I had picked up some extra lean turkey keema or ground meat. Extra lean means there is hardly any fat in it which sometimes can make it a bit dry, but i still prefer it over the fatty variety. Plan was to make my usual chapli kebab. But once home, thought of trying something impromptu and fun..
Like most of my cooking ventures, this too became a complete experiment, will take it as I go kinda thing.
Wanted to make the bengali style keema.
Started with finely chopping 2 large onions for 450 gms of keema
2 large tomatoes
and cubed 2 large potatoes.
Heated mustard oil, and added two bay leaves and freshly ground cinnamon,, cloves, cardamom and pepper. Tossed this around for a bit. Quantity here, is strictly based on how much intensity one desires of their garam masala. I like mine strong in cinnamon. So please feel free to experiment at this stage with your own comfort level.
Added the chopped onion and fried till soft, added two teaspoon each of ginger and garlic paste.
Added turmeric and chilli powder and allowed all of this to mix well and aromas to drift in.
Next added the tomato. Mixed them well and covered to make the masala cook itself well.
Once oil started separating, added the potatoes and keema along with salt and a bit of sugar and mixed this with the masala.
No need to add water as it releases enough to cook the meat and potatoes and form a nice semi dry masala.
Covered and let it cook over medium to low heat, till meat and potato was soft and cooked.
If there is excess liquid, allow it to evaporate. The keema masala shouldn't be dry but neither should it have runny fluid. Added chopped coriander leaves and let it all come together. Turned off the heat and set it aside.
Next, came the accompaniment...the carb dish. Instead of having it with roti or rice, chose to go the Middle eastern way of couscous.
Made couscous as per instructions on packet. Added a bit of garlic salt and toasted pine nuts and cranberries. Voila...its ready..:))
Now, I love styling my food maybe a tad more than I like cooking them..
So this had to be presented somewhat stylishly.
Took out a ramekin..first layered it with meat and pressed it down well with the flat head of a wooden spoon, then added spoonfuls of the couscous, pressed it down, then flipped it over on a serving dish, giving it a neat look.
Topped this with some store bought garlic couscous...and there we were in our own little heaven.
On this particular trip, I had picked up some extra lean turkey keema or ground meat. Extra lean means there is hardly any fat in it which sometimes can make it a bit dry, but i still prefer it over the fatty variety. Plan was to make my usual chapli kebab. But once home, thought of trying something impromptu and fun..
Like most of my cooking ventures, this too became a complete experiment, will take it as I go kinda thing.
Wanted to make the bengali style keema.
Started with finely chopping 2 large onions for 450 gms of keema
2 large tomatoes
and cubed 2 large potatoes.
Heated mustard oil, and added two bay leaves and freshly ground cinnamon,, cloves, cardamom and pepper. Tossed this around for a bit. Quantity here, is strictly based on how much intensity one desires of their garam masala. I like mine strong in cinnamon. So please feel free to experiment at this stage with your own comfort level.
Added the chopped onion and fried till soft, added two teaspoon each of ginger and garlic paste.
Added turmeric and chilli powder and allowed all of this to mix well and aromas to drift in.
Next added the tomato. Mixed them well and covered to make the masala cook itself well.
Once oil started separating, added the potatoes and keema along with salt and a bit of sugar and mixed this with the masala.
No need to add water as it releases enough to cook the meat and potatoes and form a nice semi dry masala.
Covered and let it cook over medium to low heat, till meat and potato was soft and cooked.
If there is excess liquid, allow it to evaporate. The keema masala shouldn't be dry but neither should it have runny fluid. Added chopped coriander leaves and let it all come together. Turned off the heat and set it aside.
Next, came the accompaniment...the carb dish. Instead of having it with roti or rice, chose to go the Middle eastern way of couscous.
Made couscous as per instructions on packet. Added a bit of garlic salt and toasted pine nuts and cranberries. Voila...its ready..:))
Now, I love styling my food maybe a tad more than I like cooking them..
So this had to be presented somewhat stylishly.
Took out a ramekin..first layered it with meat and pressed it down well with the flat head of a wooden spoon, then added spoonfuls of the couscous, pressed it down, then flipped it over on a serving dish, giving it a neat look.
Topped this with some store bought garlic couscous...and there we were in our own little heaven.
Bon Apetit!!!!
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