Wednesday, 20 April 2016

Tandoori Keema

Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.this recipe is for 8 serving and will be ready in 1 hour.

  • Minced 1 kg.
  • Chopped onion 2.
  • Garlic paste 1 tea spoon.
  • Ginger paste 2 tea spoon.
  • Butter 1 cup.
  • Oil 1/2 cup.
  • Whole garam masala 1 table spoon.
  • Chopped green chili 1 table spoon.
  • Red pepper powder 2 tea spoon.
  • Mustard powder 1/2 tea spoon.
  • Salt 1 tea spoon.
  • Zeera 1 tea spoon.
  • Coriander powder 1 table spoon.
  • Hang 1 pinch.
  • Chopped tomato 4.
  • Boiled eggs 6.
  • Sugar 2 table spoon.
  • Lemon juice 1 table spoon.
  • Fresh coriander and mint leaves 1 cup.
How to cook:-
  1. Take a pan and heat the oil and fry whole garam masala for 1 minute.
  2. Add chopped onion and fry for 3 minutes or until golden brown.
  3. Add garlic and ginger paste and fry for 1 minute,then add butter and green chili and fry for 3 minutes.
  4. Add red pepper powder,mustard powder,salt,zeera,coriander powder,hang and cook for 3 minutes.
  5. Add minced and milk and mix well.
  6. Add tomato paste,lemon juice, sugar and cook for 10 minutes until it dry.
  7. Add 1 cup of water and cook until its water dry and leave the oil.
  8. Transfer it in serving bowl and garnish with boiled egg, fresh mint and coriander leaves,butter and green chilies.
Serve hot with nan:-

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