Wednesday, 2 May 2012

Turkey keema


Turkey keema..oHH awesome taste.. I am so glad that I tried out this dish, because I absolutely loved it. I used Home made garam masala in this dish .. Ingredients of keema in South Asia usually include minced meat, ghee/oil/butter, onions, garlic, and ginger together with spices including cinnamon, bay leaves, and cloves.  Some varieties may include peas (matar) and/or liver (kaleji). Oftentimes, to give it enhanced richness, the keema is cooked in ghee instead of oil..Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kebabs. Keema is also used as a filling for samosas or naan.. This is how I make my Keema.



INGREDIENTS :
1 pound ground turkey
 2 onion roughly chopped   
1-2 green chilly chopped
1 large  tomato  chopped 
Cumin coriander powder- 1tsp each
1 ½ tblsp Ginger garlic paste
 1/2 cup green peas   (optional) (I didn’t add)
4 to 5 tbs mustard oil / refined oil/ butter
 1 tbs chilli powder  or as per your tatse
salt as per taste
 turmeric powder- ½ tsp
1 tsp kasoori methi
Chopped coriander leaves
Whole garam masala- 2 cardamom , 2 bay leaves & 1” long cinnamon stick
For Garam masala  powder -2 cloves , 2 cardamom , cinnamon stick ( dry roast everything and make a fine powder)
Eggs - 3-4 nos(boiled) (Optional) for garnishing..( I didn’t add)

Method :
In a big bowl take the cleaned ground turkey & add turmeric powder, salt, chilli powder & 1tblsp thick curd.mix well & keep it for half an hour.
 In a large deep frying pan, heat the oil over moderate heat .Add whole garam masala. Then add green chillis and chopped onions and saute till the onions turn transparent. Then add , chilli powder  and kasoori methi ,fry for 5 sec.
Add the ginger garlic paste and sauté for 3-4 minutes , then add tomatoes and cumin coriander powder . Fry until oil separates. Add the ground turkey and cook on high flame  for 4-5 mts. Stir in between.
Add the freshly grounded garam masala pwd and salt and combine well.  cover the pan with a lid. Cook for another 10-15 mts on medium flame until the meat is cooked  .
At last add the peas & Stir & Simmer until the peas are just done, about 2 minutes. Turn off heat. add garam masala pwd. After 3-4 mts, remove lid & mix them well.
Cut few pieces of egg lengthwise and keep aside for garnishing. Garnish with coriander leaves and the eggs.Now Serve hot with rotis/ naan/ kulcha or white steamed rice.


6 Feel free to share your comments:

Usha said...

I am not a big fan of turkey but it is lean meat. So I make it once in a while and I think I am slow beginning to like.

Thanks for sharing the recipe and linking it back to Chicken Feast

ANU said...

I always make this too...luv this with turkey ...

Pragyan said...

Turkey is such a healthy replacement for Lamb\Goat. I too love Keema..but never got to try turkey! Did you find much difference in Keema texture and taste?

Pranati Nath said...

yah dear not much difference.The taste was like chicken keema..:)

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Ushnish Ghosh said...

Dear Pranati
Happy New Year! How re you? AFter a long time I have now started visiting missed blogs ...This is an awesome dish and the spicing , methods are quite innovative..must give a try soon...
Bhala thiba

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