Sharing all Ramadan recipes, now it's time to share some sehri recipes as well. Today I am making bhunna keema with rawa maida paratha aka semolina paratha and sharing this recipe with you guys! Perfect for sehri and they pair great for breakfast or brunches!
‘bhuna’ which means ‘slow roasted’ or ‘fried’ not without a reason. Bhuna Keema uses some extra oil that we are normally accustomed to using so do make this your occasional indulgence. However, if you reduce the oil will change the cooking technique. They will steam cook instead of getting fried.
Sometimes we do crave for food that’s really not part of our everyday menu. Well, I’m talking about Rawa Maida Paratha, which is a thing of immense joy that’s super delicious. The key to getting the perfect paratha lies in kneading the dough with warm water, letting the dough rest for the gluten to develop, shaping and rolling, and also in stretching the dough as thin as possible so that more layers can be incorporated. If you have ever made your own puff pastry or croissants, you will sense some déjà vu. The whole idea is to roll the dough as thin as possible and then create layers. Finally, cook this paratha with lots of oil/ghee.
This Fry/bhunna qeema pairs well with these parathas,but you can serve them individually as well. You can have this keema for dinner time as well. And these parathas goes well with chai or with omelette.
Video in Urdu:
Video in English:
Ingredients:
Qeema:
Minced meat 1 lbsOnion chopped, 1 cup
Ginger 1 tbsp
Garlic 1 tbsp
Tomatoes 3, medium chopped
Red chili powder 2 1/2 tsp (to taste)
Salt 1 tsp (to taste)
Tumeric 1/4 tsp
Coriander seeds, roasted and crushed 1 tbsp
Cumin seeds, roasted and crushed 1 tsp
Garam masala 1 tsp
Oil 1/2 cup
Sliced ginger, chopped green chilies, chopped cilantro for garnishing
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