Mushroom Keema(Spicy Minced Meat with Mushroom)

There are times when I open my fridge and nothing comes to my mind to cook.No, this is nothing to do with the willingness to cook but what to cook and sometimes even how.Yeah I know you all must be wondering how can it happen and that to me! Well ,when you see two innocent faces making some noises at eating table ,you better know it is time now to change the meal plan or be prepared to add variations otherwise your cooking strategy is in questionable state.
We have been eating cabbage,cauliflowers,peas and carrots quite a lot these days.So all stir/fries and even mix-and-match, are regulars in our meal.Although I must admit we are still getting Potol/parwal and jhinge/ridge gourd and lao/lauki /bottle gourd here (that is something surprising for me) ,but my rather conventional mind doesn’t want to cook these vegetables as to me these are summer vegetables.So,what you do , do you cook vegetables even if that is not a typical of one season.Or you follow eating according to season .As season changes,in that order your menu/meal plan change also.

Leave the vegetables for a while now as to break the monotony of vegetarian meal , here comes a very spicy non-vegetarian recipe with a vegetable that is so accomodating i.e. mushrooms.

Mushroom keema (Spicy Minced Meat with Mushroom)
Recipe requirements
Chicken minced meat approx-250-300 gms
For the keema make this into a smooth paste in spice grinder
1 onion chopped
4 garlic
1 inch ginger
2 tsp of cumin powder
3 tsp of coriander powder
2-3 tsp of red pepper powder
1 tsp of black pepper powder
Salt as per taste
2-3 tbs of yogurt
Marinate chicken keema overnight with onion/ginger/garlic paste and cumin/coriander powder +red pepper powder +black peper powder+2-3 tbs of yogurt and salt as per taste.
Now to the making of mushroom keema
Recipe requirements
4-5 tbs of cooking oil
1 packet mushroom approx -250 gms
2 tsp of red pepper powder

Method
Cut in half mushroom and then marinate the mushroom with red pepper powder +salt for 30 mints.(If you are using small button mushrooms, there is no need to cut them in half, use them whole and wash and pat dry then marinate with rest)
Heat up oil , add the whole cardamom, cinnamon and cloves.
Add the marinated keema (Imp-make sure to take out the marinated keema before you are going to make it.Let the marinated keema come near to room temperature so that it can absorb more flavour)
Add the marinated mushroom also.
Now cook the marinated keema with mushroom at very low flame for 20-25 mints .(Keema marinated overnight requires less time to cook,even if you forget to marinate the keema overnight , make sure you do 2-3 hrs prior of cooking keema ,that also helps a lot)
Add some fried or toasted cashews also .
If you feel add finely chopped tomatoes +coriander` later .
Enjoy with hot rotis or rice whichever way you like it.

Note-Vegetarians can use soya chunks in place of Keema.

Happy Cooking