Keema - Patties Pav

 I had eaten this dish at a Sindhi restaurant in Ulhasnagar. The dish was so delicious that I couldn’t resist making this at home… and moreover when the request comes from my daughter…..

Keema - Patties with Pav - 

The patties was made with keema stuffed in between the potato covering… and the keema gravy was poured over the patties… served with pudina Chutney, sliced onions, a lemon wedge and Pav….. 

Here is my version of making Keema Patties at home with a twist …. As there was no keema at home and had around 300 grams of boneless mutton at home…. I tried making keema at home… usually with the help of the chopper I manage to make small pieces of mutton, but my chopper knocked out… as I didn’t have any options, I tried grinding the keema in a grinder… the mutton became a paste… I had to make the keema texture… so the twist… and believe me the dish was delicious… see the recipe for the twist…. And some what healthy for the twist added… 

For the non-vegetarian- mutton and chicken keema and for the vegetarian boiled soya keema can be used… rest the recipe is the same… 

For me the twist ingredient had to be used by force as the mutton became a paste and I didn’t have soya granules to give the dish keema texture… but I would say use the twist, it becomes healthier.. 

I made the Potato Patties without the Keema stuffing in an air fryer…. 

For the Patties 

Ingredients 

3 Big Boiled Potatoes mashed 

2 finely chopped Green Chillies 

1 tbsp finely chopped Coriander leaves 

1 tbsp finely chopped Mint leaves 

3 Bread cut into pieces 

Salt to taste 

1/2 tsp Amchur powder 

1/2 tsp roasted Cumin seeds 

1/2 tsp roasted Dried Chilli powder 

1/2 tsp + 1 tsp Oil 

Method 

Take all the ingredients in a bowl, except 1 tsp oil. Mash and mix all the ingredients together until a soft dough is formed. Make lemon size portions and flatten the portions with the help of the palms. Apply little oil on the palms to avoid sticking. Grease a tray with oil. Place the patties on the tray, air fry at 200 degrees Celsius for 10 minutes on one side, turn and for 10 - 15 minutes on another side. The patties is done. 

For the Keema 

Ingredients 

300 grams Mutton Keema 

1/2 cup Oats 

1 medium size Onion cut into pieces 

2 medium size Tomatoes chopped 

15 Garlic cloves 

3 small pieces of Ginger 

4 to 5 Green Chillies 

1 small bunch of Mint leaves cleaned 

1 small bunch of Coriander leaves chopped 

1 dried red Kashmiri chilli cut into pieces 

2 Bay leaves 

Salt to taste 

1 tsp Turmeric powder 

1/2 tsp Cumin powder 

1/2 tsp Roasted Cumin powder 

1 tsp Coriander powder 

3/4 tsp Chilli powder 

3/4 tsp Garam Masala Powder 

1 tsp Meat Masala 

1 tsp Kasuri Methi 

4 tbsp Ghee 

Method 

Since I didn’t have mutton keema, I tried doing the keema at home and it became mutton paste.. 

Take grinder, add the onion, garlic, ginger, green chillies, few handful of coriander leaves and mint leaves… grind the ingredients together into a coarse paste. 

Take oil in a dekhchi / pot. Add 3 tbsp ghee, once the ghee heats up, add the dried red chilli pieces and bay leaves, after few seconds add the wet masala paste, sauté and keep cooking for a minute on medium low flame. Add the dried spice powders and salt - turmeric, cumin, chilli powder, coriander, salt, garam masala, meat masala and Kasuri Methi. Stir and cook for few seconds, add the chopped tomatoes. Cook until the masala starts to release ghee. Add the mutton keema… I add the mutton paste, and stirred well so that the paste doesn’t form a big lump… cover and cook on low heat for 10 minutes, add 1/2 cup of water and continue to cook for another 10 minutes. When the mutton was almost done, I added oats and stirred well. Let it cook for 2 minutes. The gravy will thicken up because of the oats, add another 1/2 cup water, let it cook for a minute. Switch off the flame and let the keema rest for 2 hours… this will enhance the taste… before serving… if you see the gravy has thicken up, add water as desired so the the gravy is of pouring consistency.. check on the salt… add the salt if required. Add the roasted cumin powder and 1 tbsp ghee… garnish with chopped coriander and mint leaves…

To serve the Keema Patties-

Take a flat bowl or a plate. Place the patties and pour the keema gravy on top, garnish with sliced onions, mint leaves, lime wedges and mint chutney. Serve with Pav…. 

Seyal Murgh...

It's a Sindhi dish. The chicken is slow cooked with lots of onion and spices. It's a semi dry curry dish. It's served for lunch or dinner. For a twist, I have added a handful of Spinach leaves. 

Ingredients

750 grams Chicken 

2 large size Onions finely chopped 

1 large size Tomato finely chopped

1 tsp Ginger paste

1 tbsp Garlic paste

4 Green chilies chopped 

A handful of Spinach Leaves finely chopped 

A handful of Coriander leaves finely chopped

Salt to taste

1/2 tsp Turmeric powder 

1 tsp Coriander powder 

1 tsp Red Chilli powder 

1 tsp Garam Masala powder 

1/4 cup Oil

Method 

Heat the oil in a heavy bottom pot. Add onions, sauté the onions till it is brown in colour. Add the ginger and garlic paste. Sauté for a minute. Add the chicken and sauté it until the chicken changes it's colour. Add the powder spices and salt, stir once. Cover the pot and cook for 5 minutes. Add the tomatoes,spinach leaves, coriander leaves and green chillies. Stir and cook further till the chicken has cooked. In between add 1/4 cup of water. Serve it hot with pav or rice. 

Shindi Kadhi served with Alu Tuk

Shindi Kadhi  served with Alu Tuk 

Brought up in Chembur from childhood, my husband has many Shindi friends. So when I got married and I also stayed in Chembur for 9 years after marriage, I made friends with his friend's family. As neighbours since we use to meet them daily, I learnt few Sindhi dishes from them. One of my family favourite is Sindhi Kadhi and Aloo Tuk served with hot steaming rice.

Ingredients
Mix Vegetables
12  Okras slit into 2 vertically
1/4 cup Carrots cut into cubes
1 small Potato cut into cube
1/4 cup Brinjal cut into cubes
1 Drumstick cut into 1 inch pieces
2 Big Tomatoes made into purée
Few Curry leaves
2 Green chillies cut into pieces
1 tbsp Ginger minced
3 tbsp Gram flour
1/4 tsp Fenugreek seeds
1/4 tsp Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp  Asafoetida powder
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Tamarind paste
2 tbsp Oil
1 tbsp Oil to fry the Okras
Few Coriander leaves chopped

Method
Take a pot and add 1 tbsp oil. Stir fry the okras till cooked. Keep it aside. Heat rest of the oil in the pot, add fenugreek seed, cumin seeds, and coriander seeds. Let the seeds crackle, then add ginger, curry leaves, chillies and asafoetida and stir for few seconds. Add the gram flour and roast it stirring it continuously till it has  become golden brown in colour. Add tomato puree and about 1 liter of water, stirring it continuously to avoid forming lumps. Let it cook on low flame for 15 minutes.  Add all the hard vegetables and let it cook till the vegetables are almost done. Add the brinjals and okras. Add the salt, turmeric power, chilli powder and coriander powder. Let it simmer until the vegetables are tender. Add the tamarind paste and let it simmer for another  5 minutes over medium low heat. Garnish with coriander leaves. Serve hot. Sindhi kadhi taste great with hot steaming Rice and Aloo  tuk.

Aloo Tuk

Ingredients
4 big Potatoes peeled and cut into rounds
Oil for deep frying

Method
Heat oil in a wok. Put in the potato rounds, fry the potatoes till light brown in colour. Remove the fried potatoes and drain the excess oil. Keep it aside to cool a bit. Take the potatoes one at a time and flatten the potatoes.  Just before serving, reheat the oil and re-fry the potatoes to golden brown in colour.  Drain excess oil on an absorbent paper.

For Seasoning
Ingredients
Fried Potatoes
Salt to taste
1 tsp Red chilli powder
1 tsp Dry Mango powder
1 tsp Cumin powder

Method
Mix all the above ingredients together and sprinkle the seasoning properly on the Aloo Tuk and toss it.