Tag Archives: Beef

Baked Seekh Kebabs

Ingredients:

2 pounds Beef Kheema (Minced Beef)

½ an onion

½ cup fried onion

½ cup bread crumbs (to make my life easier)

¼ cup oil

Handful chopped cilantro

1-2 green chillies (depending on taste)

½  tsp red chili powder

¼ tsp cumin powder

¼ tsp coriander powder

¼ tsp turmeric powder (haldi)

1 tsp ginger paste

1 tsp garlic paste

Salt as per taste

1½ tbs of Shan Seekh Kabab Mix – (As you all probably know by now I use a lot of Shan and National Spice mixes but rarely follow directions. Mainly because I don’t like garam masala and most of these spice mixes have a lot of it, so I tend to put tbs or tsp as it adds flavor to the dish).

Method:

Mix above ingredients very well. Let it sit for 30 mins.

If you have the time, grind up all the spices (except minced meat and oil) together. (I did not hence have used chopped onion and cilantro). But the ground spices will probably give it a more authentic look!


Wet the skewer

Wet your hands slightly

Shape the kebab’s into a ball.

While holding the skewer with your right hand, use your left four fingers to change the shape of the kebab ball into an oblong shape. (Rotate the kebab but hold the skewer straight – works better). 

Let it sit till you are done shaping all the kebabs


Spray the pan and kebab with Pam and baked at 350° for 30 minutes turning over once and spraying the kebab once more on the flipped side with Pam.

You can fry it on both sides if you like.


The kebabs slightly shrink so make the ball bigger if you want longer kebabs.

Serve with green chutney or hot sauce.

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Spinach & Beef Egg Rolls – Saag Keema Egg Rolls

Those of you who know me, I love, love, love spinach! I pretty much add it to anything and everything I cook (yes even in my rice).

So, Thursday morning I was switching channels on my TV (which I never do early in the morning) and suddenly I heard of a Spinach festival in town. I was excited to just go check it out but voila their website mentioned there would be a Recipe Contest…

How could I resist – I had two days to decide whether or not I was going to participate as this would be my first competition and if so what was I going to make!??

The day off the competition as I was getting ready to prep the food… I injured my toe badly… I was afraid I wouldn’t be able to do it… but the Spinach was calling, lol.

So I iced up my toe for an hour and got ready to cook! with 3 hours to the competition.

In a couple of hours I was done with the cooking but sadly completely forgot to take the final picture of the rolls. The festival folks however did take a picture and I will post it once I have it.

The good news though… I won!!! I came in first in the Appetizer Category. So exciting. I loved it. Hope to participate again next year 🙂

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So here is the recipe:

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Ingredients:
1 pound Lean Beef – I used 95% lean beef
1- 10 oz packet of Frozen Spinach
1 Red Onion – diced
2 Small Tomatoes – diced
2 Small Green Chilies – chopped
1 tsp of Chopped Cilantro leaves
1 tsp Ginger Paste
1 tsp Garlic Paste
Whole Garam Masala:
• 1 Small Cinnamon stick
• 2 Cloves
• 4 Whole Black Peppercorns
• 2 Bay Leaves
¼ tsp Cumin Seeds
¼ tsp Red Chili powder
¼ tsp Turmeric powder
¼ tsp Coriander powder
¼ tsp Cumin powder
¼ tsp Black Pepper Powder
A pinch of Garam Masala
Salt to taste
2 tbs of Shan Spice Mix for Keema Curry
2 tbs of Oil
1 Packet of Egg Roll wraps – I used the All natural Nasoya Egg Roll Wraps
(Note: if you have leftover keema you can use it to eat with Rice or Roti (Bread) or just make more rolls – you will need 2 packets in this case)
Oil for frying

Method:
In a heavy wok add the Oil, Cumin Seeds, Whole Garam Masala and let it sputter.
Add the onions and the cook till golden brown.
Add tomatoes & Green Chilies.
Add the Ginger and Garlic Paste.
Cook till the raw smell of the Ginger and Garlic paste disappears.
Add the minced meat.
Cook for a few minutes.
Add the remaining spices and salt except for the Shan spice mix.

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Add the Cilantro leaves.
Add ½ a cup of Water.
Cook well for at least 15 minutes.
In the meantime defrost the spinach in the microwave for 3 minutes.
Add the warm spinach to the minced meat.
Mix well.
Add the Shan spice mix.
Cook for another 30 minutes or till all the water has dried up.
Turn the heat up to medium- high and swiftly cook the meat while mixing. continuously so it doesn’t burn.
Your dish is ready.

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Now let it cool down a bit.
Place 2tsp of the mixture at the edge of the egg wrap and roll it as per desired shape.
(Note: Avoid picking up any of the large pieces of the Garam masala (Cinnamon stick, Black Peppercorn, Cloves & Bay Leaves) while placing the meat and spinach mixture on the wrap.)
Use a a mixture of all-purpose flour and water to seal the wrap.

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Fry till golden brown.

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Serve with Mint or Tamarind Chutney.

Happy Snacking 🙂

Link to their website: http://www.lenexa.com/parks/festivals_spinach.html

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Beef Kheema Puff Pastries – (Minced Meat Puff Pastry)

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Easy recipe for leftover meat from the Desi Mexican Tacos. https://desipalate.wordpress.com/2013/06/21/mexican-and-desi-flavored-tacos/
I used the Desi flavored meat from this recipe.

Ingredients:
1 sheet of Pepperidge Farm Puff Pastry
Leftover Meat or Veggies – (will post a vegetarian recipe soon).
1 Egg
Olive Oil Spray

Method:
Heat oven to 375°F.
Unfold the pasty sheet on a lightly floured surface.
Roll the pastry sheet into a 10×15 inch rectangle.
Cut the rectangle into 4 squares.
Place meat in the pastry sheet.
Beat the egg in a separate bowl.
Fold the pastry sheet into half and lightly brush the egg on the sides of the pastry sheet to close the puffs tightly.
Lightly glaze the top of the pastry with egg.

Spray the baking pan with Olive Oil.
Place the pastry on a baking tray and place in the oven.

Bake for 30 minutes or till the puff pastry turns golden brown.

Enjoy 🙂

Thanks to my friend Gazala for a great idea 🙂

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Mexican and Desi Flavored Tacos

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Ingredients to serve TACO’s:
Hard Taco Shells
Salsa
Shredded Lettuce
Ground Meat
Sour Cream
Shredded Mexican Cheese

I made two different styles of minced beef, one was regularly flavored using a McCormick Taco mix and the other using a few Indian spices along with the necessary Taco spices.

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Ingredients for the Mexican Flavored Ground Meat:
1 pound of Lean Beef
1 pack of McCormick HOT Taco Seasoning Mix
¾ cups of Water
Cilantro for Garnish

Method:
Brown Meat
Add the Seasoning Mix
Add the water.

This recipe as you can see was super easy & found on the packet ☺

I just garnished it with a bit of Cilantro.

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Ingredients for the Desi Flavored Ground Meat:
1 pound of Lean Beef
1 Onion – Chopped
2 Tomatoes – Chopped
¼ tsp of Cumin Seeds
1-1/2 tsp Ginger and Garlic Paste
1 tsp Red Chili Powder
½ tsp Black Pepper Powder
½ tsp Cumin Powder
¼ tsp Paprika Powder
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Dried Oregano
½ cup of Water
Salt to Taste
Cilantro for Garnish

Method:
Heat1 tbs of Oil in a pan
Add the Cumin Seeds and let it sputter
Add the chopped Onions and cook till slightly browned on edges and onion pieces are opaque.
Add the chopped Tomatoes and cook till they become soft.
Add the Ginger/Garlic Paste and let it cook till the raw smell disappears.
Add the Ground Meat.
Cook till slightly brown.
Add the remaining spices and let it cook for 2 minutes.
Add desired amount of Salt.
Add the water and let it cook till water has almost dried up.
Simmer for another 5 minutes, or till all the water has been evaporated and your meat is cooked.
The end product should be fairly dry.
Garnish with Cilantro and serve Hot.

Happy Eating ☺

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