-->

Tuesday, January 12, 2010

Keema Diye Ghughni(Minced Meat with Yellow Peas)


Frozen Britain is what we are seeing these days.Britain has seen this type of weather after a gap of 30 years.When outside is so cold as if everything is frozen,just thought of making this spicy and hot ghughni with keema.
Keema diye ghughni or peas with minced meat is another Bengali favourite.And it was kind of customary in our grandparents home to cook ghughni on dashmi during Durg Puja.My mother and grandmother would make all the necessary moshla on sheel/nora and the fresh grounded spices would increase the taste and flavour content.This is just a short and quick way of preparing ghughni as I had all the dry spices in ready made packets.Now,ghughni is very similar to Texas Chili ( a regional fav coming from a state of Texas in US) which is again a very spicy and hot gravy made with meat.However most commercial Chili preparation has beans in it mainly pinto bean or sometimes kidney bean/black eyed beans etc.The keema /minced meat ,I got here is chicken minced meat , so following recipe is based on that.Usually mutton keema is added while preparing Keema ghughni.

Keema Diye Ghughni
Ingredients
For the keema
Minced chicken meat -200 gms
1 onion chopped finely
3-4 gralic minced
1 inch ginger chopped
2 -3 tsp of coriander powder
1 tsp of cumin powder
1 tsp of garam masala
1 tsp of black pepper powder
2 tsp of red pepper powder
1tomato chopped
Salt as per taste and some sugar
Oil for cooking -2-3 tbs
For the mator ghughni
Yellow peas- 2 cup soaked in water overnight or in warm water for 3-4 hrs prior to cooking
1 tsp of turmeric powder
1 tsp of red pepper powder
1 tsp of salt
Sugar pinch of
Some fresh coconut grated
Method
Pressure cook the matar with enough water +turmeric powder+salt.
Now prepare the keema, since the keema(minced meat )is of chicken,the time required to cook is less.
Add oil to a hot saucepan, temper it with 2 bay leaf +4 cloves.
Now add the onion/garlic/ginger paste.
Add red pepper powder,turmeric powder ,cumin-coriander ,salt and sugar and a little bit of water.
Stir/fry the paste at med-low for 5-7 mints till the oil separates out.
Now add in minced chicken to it , stir it well so that the spices get evenly coated over chicken mince.Add in garam masala powder+black pepper powder.
Now cover the saucepan and cook at low for 7-10 mints.
Now transfer th eprepared keema to the cooked matar, and add in chopped tomatoes+ red pepper powder.Adjust the seasoning, if required add little bit more of black pepper powder for extra hotness
Let it simmer some more time at low till the gravy gets a nice colour and keema and matar gets mixed well.Probably some more 7-10 mints.Add in fresh grated coconut or even chunks can be wonderful.Alternately you can make it pressure cooker, just one whistle and open the lid before it gets cold, sprinkle some cold water to open the lid.Serve with coriander leaves and chopped green chilly or freshly grated coconut and finely chopped onions
Note
Ground turkey or chicken breast pieces can also be used in place of chicken minced meat.
Used dessicated coconut in place of fresh ones in above.
Added some cashews also at the time of cooking the keema.
Happy Cooking Friends

21 comments:

  1. baah baah Jaya..just what you need in a weather like this to uplift your mood, this goes well with gorom gorom ruti! :)

    ReplyDelete
  2. This must taste really delcious. And that gravy just look so yumm, i can imagine the gravy soaking up all the rice or a piece of roti. yumm.

    ReplyDelete
  3. Yummy, my kids like this Indian style Chilli with peas too. Good one to have in Winter with some crusty bread.

    ReplyDelete
  4. It's such a coincidence that Iam making "Keema diye ghugni" today, except Iam using lamb keema...after I dropped my 7yr old to school I started making it, and now as Iam browsing thru my fav blogs, I see you made it too...
    It's very cold here too minus the snow :)

    Great minds think alike. I guess!!

    ReplyDelete
  5. Joyeeta,
    yeah gorom roti r ba luchir sathe o khete bhalo lagey.

    Happy,
    mm goes well with warm rice or even vegetable pulao , such is the versatile nature of this gravy.

    Asha,
    green peas adds a another twist to this gravy, but then that is pure keema matar.

    Sumanam,
    yeah, you are right there lol..
    and my 5 year old daughter is excited seeing all these snow etc ..she insisted on going to school despite this adverse weather.
    thanks for coming,how was your holiday.
    hugs and smiles

    ReplyDelete
  6. Yum. This is the only ghugni I like :D. I am not too fond of regular motor ghugni

    ReplyDelete
  7. WOw, very hearty bowl of treat...I like both the main ingredients that had gone into this dish:) Very spicy and rich:)

    ReplyDelete
  8. Hi Jaya

    nice one for this weather...can you use soy mince for vegetarian?

    cheers

    ReplyDelete
  9. Sandeepa,
    hain theek bolecho :),eyitai khete beshi bhalo lagey.

    Malar,
    good to see you here and yeah sometimes hot and spicy food gives a real treat..

    Jagurti,
    hmm Soya mince ..dont know as i have never used it like that way.Do you mean Nutrela chunks or something else?

    hugs and smiles

    ReplyDelete
  10. Right Jaya, luchir kotha monei aashei nii...gorom gorom luchi goes best with ghugnii :-)

    ReplyDelete
  11. Hi Jaya,

    This is such a wonderful dish, reminds me of ''Golpo holeo shotti' where Rabi Ghosh tempts everyone with the ''Keema diye ghugni'' with tea! Whenever I saw that scene, I would drool and wish I could make that....now I will try. Seems perfect to go with my Sunday tea with friends.

    Thanks again and keep posting and making life easier for us in the blog world , away from Kolkata and all its readily available culinary delights!

    Cheers!

    Dithi

    ReplyDelete
  12. I've not had this but I've had peela chaat made with this - one of my neighbours was from Cal and she said they had this for breakfast.

    ReplyDelete
  13. A desi chili! :) Looks yum.
    Am so glad to be in warmer climate now. Stay warm there, Jaya!

    ReplyDelete
  14. Joyeeta,

    yeah and it reminded me I havent made luchis for a while now :)..

    Dithi,
    oh thanks! for your warm words here.Rabi Ghosh was quite a character LOL..reminds me of his typical eyes blinking lol..So how was your sunday tea with friends ?

    Sra,
    you are absolutely right there ..matar ghughni and luchi or sometimes with muri(puffed rice) is a popular breakfast in Bengali Homes..thanks for coming..

    Vani,
    yeah we are trying to , but me and my daughter were down with flu last week ..we are slowly getting well now ..

    thank you all for coming by
    hugs and smiles

    ReplyDelete
  15. well i must thank u for helping me out in making ghugni.......i wanted to surprise my mom that even i can cook and she thinks that v r good for nothing.....

    i hope n m sure that this ghugni turns out to be awesome and tastes the same as we used to have them on the pavements with paoruti.....

    well thanx once again n i'll do let u know how good it was made...


    Stanley

    ReplyDelete
  16. well the ghugni looks awesome and today i am goin to prove my mom that boys can also prepare food. thnx for the recipe n i hope that it tastes the same as we have them on the pavement or i guess better than that.

    i'll get bk to u after making them.

    thanx once again

    Stanley

    ReplyDelete
    Replies
    1. Aw! Sooo nice to make it for your mom Stanley..I am sure she will like it and why not? her beloved son has put in soo much of effort and made it just for her..Thanks for mentioning here :-))..take care :-).

      Delete
    2. i must thank u once again coz it was absolute tasty. i look forward make some more recipes in the near future.

      thanx once again.

      Delete
    3. Nice to hear about it Stanley..Take Care :-)..

      Delete
  17. Shall I keep the recipe unchanged for mutton keema? Cooking time would be different...but the spices and all?

    ReplyDelete
    Replies
    1. If you really want to make mutton keema minus matar /yellow peas ..then here is the recipe
      ...http://spiceandcurry.blogspot.co.uk/2008/06/mangshor-keema-or-mutton-keema-curry.html..........
      .if you don't get into the link ..then there is a search box , right at the top-left corner of the blog..put the words "mutton keema' ..you will get the recipe...
      otherwise you can skip yellow peas all together..And increase the spice content ..hope it helps..regards..

      Delete

Thank you for taking out some time from your busy schedule to post here.Please Don't spam this space.