KEEMA MASAL:-

KEEMA MASAL:-

NEEDED:-

KEEMA - 250 GMS

PARABOILED CHANNA DHAL - 1 CUP

CHOPPED ONION - 1 CUP

CHOPPED TOMATO - 1/2 CUP

CHOPPED GARLIC - 1 TSP

CHILLI POWDER - 2 TSP

TURMERIC POWDER - 1 PINCH

CORRIANDER POWDER - 1 TSP

SALT - 1/2 TSP

OIL - 1 TBLSPN

ORID DHAL - 1/2TSP

FENNEL - 1/2 TSP

KALPASIPPU - 1

BAY LEAF - 1 INCH

CINNAMON - 1 INCH

CLOVES - 2 NOS.

METHOD:-

WASH AND PRESSURE COOK THE MEAT . HEAT OIL IN A PAN ADD ORID DHAL, FENNEL, CLOVES, KAPASIPPU, BAY LEAF AND CINNAMON. ADD CHOPPED ONION ., GARLIC AND TOMATO. SAUTE WELL. ADD ALL THE MASALA POWDERS. STIRR WELL. ADD THE COOKED MEAT AND CHANNA DHAL WITH SALT. SAUTE WELL AND ADD I/2 CUP WATER. KEEP COVERED AND COOK FOR 10 MINUTES IN A SLOW FIRE. STIRR OCCASSIONALLY. WHEN THE OIL SEPERATES AT THE SIDES REMOVE FROM FIRE AND SERVE IT WITH RICES AND CHAPPATHIS AND NAANS. WE CAN USED TO MAKE IT FOR STUFFED PAROTTAS AND FOR PUFFS AND SAMOSAS.