Friday, 24 June 2016

Keema Kralla

This dish is so famous  in Pakistan. I like to eat this with paratha.This recipe is for 8-10 serving  and will be ready  in 1 hour if kralla already peeled and washed.

Ingredients :

. Keema 1 kg.
. Kralla 2 kg.
. Chopped  onion 2.
. Chopped  onion into long shape 5.
. Garlic paste  1 tea spoon.
. Ginger paste  1 table  spoon.
. Chopped  green chili  1table spoon.
. Chopped  tomato 2 cup.
. Salt 6 tea spoon.
. Red pepper  powder 2 tea spoon.
. Mustard powder  1/2 tea spoon.
. Garam masala 1 table spoon.
. Oil 2 cup.
. Chopped  coriander leaves  few for garnish.

How to cook:-

1. Peel the kralla well witb sharp knife and waste its seeds.
2. Sprinkle  over the 4 tea spoon salt and mix with hands and leave for 30 minutes.
3. Meanwhile  cook keema with chopped 2 onion,1cup tomato paste,garlic and ginger paste for 5 minutes.
4. Add 1tea spoon salt,1 tea spoon red pepper, 1/4 tea spoon mustard  powder and cook  for 10 minutes  or untill its water dry.
5. Add 1 glass water and cook untill it tander.
6. Add 1 cup  oil and cook until  it leave oil.
7. Sprinkle  over the 1 tea spoon  garam masala ,green chili and set aside.
8. After 30 minutes  place the karalla on a kitchen towel and drain the water of karalla by press it.
9. Wash them in water well and drain its water again in kitchen  towel.
10. Heat 1 cup oil in a skillet and fry the karalla for about 10 minutes  or untill they look brown and feel crispy.
11. Add onion and stir and cook for 6-8 minutes  on low heat.
12. Adf 1cup  tomato paste and cook for 5 m.
.13. Add 1tea spoon  salt,1tea spoon  red pepper, 1/4 tea spoon  mustard powder  and stir and cook for 6-8 minutes  on low heat.
14. Stir in keema and garnish with coriander  leaves.

Serve with paratha and enjoy:-

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