Sunday, October 28, 2012

Vegetarian Keema Anda (Dry)



It's been some months now since I've been off meats/poultry/fish, on doctors orders. So you can imagine how I deal with the craving for non-vegetarian food, which does rise now and then. To satisfy one such desire to eat keema (mince) I use soya granule, which though not exactly meaty, imitates the flavour quite a bit. The recipe here is for Egg-Mince. I usually keep soya granule dishes dry.


Ingredients:

Soya granules............................1 cup level
Eggs...........................................4, hard boiled, shelled. Slice the top half of the egg. It mustn't be halved through.
Onions.......................................2 tbsps chopped
Garlic........................................3-4 cloves. Use 5 if the cloves are small
Ginger.......................................1/2" piece
Tomato......................................1, minced
Fennel seeds.............................1/2 tsp
Pepper corns............................20
Green cardamom seeds............4 cardamoms
Coriander powdr......................1 n 1/2 tsp
Cumin powdr............................1/2 tsp
Red chilli powdr.......................1/4 tsp or acc to taste
Turmeric..................................a little, less than a quarter tsp
Salt to taste
Olive oil
Green coriander for garnish
Milk.........................................1 cup



Heat (do not bring to a boil) one cup milk with 2 cups water. Soak the granules in this.

In a mortar, grind the fennel, pepper and cardamom seeds.

Crush the ginger and garlic in a mortar.

Heat 3 tbsps oil and put in the chopped onions. Stir fry untill onions begin to brown around the edges. Turn down the heat to medium low. Now add the ginger-garlic. Turn around a few seconds and add the coriander, cumin, chilli and turmeric. Mix things up and put in the minced tomatoes.

Add salt to draw out the juices and a bit of water, cover and allow to simmer until the tomatoes are soft and the water has reduced.

While that is getting done, drain out the granules and retain the milk.

When the tomato masala is done, add the fennel, cardamom, pepper mixed spice and stir.

Put in the soaked granules and turn around well to incorporate all the spices.

Continue to saute the mince on a low flame until it browns. Take care the mince doesn't burn at the bottom. When it is done add some of the milk in which the granules were soaked. About 1 cup or a little more. Also put in the boiled eggs. Cover and simmer.

Dry whatever liquid remains. Remove, garnish with coriander and serve.

Bon Apetit!

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