Mumbai is the city of vast cultural diversity, and it offers so much of the culinary experiences. It is filled with the display of a variety of street foods which is relished from billionaire to beggar. The exciting thing about Mumbai’s food is that it doesn’t have the “authentic tag” to its food. It is borrowed, modified, refurbished version of food to meet the expectations of Mumbaikars that collectively create the landscape of city Mumbai’s cuisine.
Mumbaikars love pav and another common dish in Mumbai is kheema pav, a dish of minced meat cooked in spices served with buttered pav, lemon & onion slices and pickles. The dish perhaps originated in the Irani Restaurants of Mumbai and then became popular across the country as street food. Irani Cafes were famous for their inexpensive food, eccentric owners and distinctive menus incorporating dishes like the bun maska (crusty bread with butter), kheema pao (mince curry with bread) and typical Parsi cutlets, patties, rolls, fruitcakes, and confectionery. Keema (aka kheema or qeema) is a minced lamb meat dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as mutton, chicken or turkey can also be used in this recipe. Try this delicious version with matar/green peas ... you'll be surprised how easy it is to make. While most other breakfasts with pav can be found all over the city, Kheema Pav deserves a visit to South Mumbai. Topped with a crisply fried sunny side up egg, it is called kheema single fry. And scrambled with eggs, it is called ghotala.
Ingredients :
1/2 kg Lamb meat mince
1/2 cup boiled green peas
2 medium onion chopped
(1/2 inch ginger, 3 cloves garlic, 3 green chillies ... minced)
2 medium tomato chopped
2 green chilli slited
2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 small cinnamon stick
2 cloves/lavang
1 black masala cardamom
2 green cardamom
5-6 black pepper corns
1/2 lime juice
salt to taste
2 tblsp oil
handful of coriander leaves
Method :
1. Heat oil in a pan on medium heat. Add the whole spices ...next add in the onions and saute.
2. When the onion turn translucent add the minced ginger, garlic, green chilli mixture. Saute for 2-3 minutes.
3. Now add the chopped tomatoes, green chilli slits, minced lamb meat and the powdered spices.
4. Mix well ... cover and cook. Stir in between.
5. Continue cooking until oil starts separating (approx 30-35 minutes)
6. Add the boiled green peas, salt, coriander leaves and little water. Cook for more 4-5 minutes. Squeeze lime juice all over and mix.
7. Your matar kheema pav is now ready. Remember to pick out the khada masala from the kheema before serving to make the eating experience blissful.
8. Transfer kheema to serving dish garnished with finely chopped coriander leaves and buttered pav.
9. Serve hot with boiled eggs, onion rings & lime wedges.
Mumbaikars love pav and another common dish in Mumbai is kheema pav, a dish of minced meat cooked in spices served with buttered pav, lemon & onion slices and pickles. The dish perhaps originated in the Irani Restaurants of Mumbai and then became popular across the country as street food. Irani Cafes were famous for their inexpensive food, eccentric owners and distinctive menus incorporating dishes like the bun maska (crusty bread with butter), kheema pao (mince curry with bread) and typical Parsi cutlets, patties, rolls, fruitcakes, and confectionery. Keema (aka kheema or qeema) is a minced lamb meat dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as mutton, chicken or turkey can also be used in this recipe. Try this delicious version with matar/green peas ... you'll be surprised how easy it is to make. While most other breakfasts with pav can be found all over the city, Kheema Pav deserves a visit to South Mumbai. Topped with a crisply fried sunny side up egg, it is called kheema single fry. And scrambled with eggs, it is called ghotala.
Ingredients :
1/2 kg Lamb meat mince
1/2 cup boiled green peas
2 medium onion chopped
(1/2 inch ginger, 3 cloves garlic, 3 green chillies ... minced)
2 medium tomato chopped
2 green chilli slited
2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 small cinnamon stick
2 cloves/lavang
1 black masala cardamom
2 green cardamom
5-6 black pepper corns
1/2 lime juice
salt to taste
2 tblsp oil
handful of coriander leaves
Method :
1. Heat oil in a pan on medium heat. Add the whole spices ...next add in the onions and saute.
2. When the onion turn translucent add the minced ginger, garlic, green chilli mixture. Saute for 2-3 minutes.
3. Now add the chopped tomatoes, green chilli slits, minced lamb meat and the powdered spices.
4. Mix well ... cover and cook. Stir in between.
5. Continue cooking until oil starts separating (approx 30-35 minutes)
6. Add the boiled green peas, salt, coriander leaves and little water. Cook for more 4-5 minutes. Squeeze lime juice all over and mix.
7. Your matar kheema pav is now ready. Remember to pick out the khada masala from the kheema before serving to make the eating experience blissful.
8. Transfer kheema to serving dish garnished with finely chopped coriander leaves and buttered pav.
9. Serve hot with boiled eggs, onion rings & lime wedges.
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