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Iftaar party at home? Try these korma, keema recipes!

Chefs Kunal Kapur and Vicky Ratnani have shared a few recipes to help you out with the get together.
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New Delhi: During this Ramadan, impress your family and friends with self-made Gosht Badam Korma or keema with recipes lent by experts.

Ramadan is the ninth month of the Islamic calendar and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Prophet Muhammad according to Islamic belief. 

Chefs Kunal Kapur and Vicky Ratnani have shared a few recipes to help you out with the get together:

1) Gosht Badam Korma

Ingredients: 

  • Oil – 1/2 cup
  • Black cardamom – 1 no
  • Elaichi (Cardamom) – 3 nos
  • Dalchini (Cinnamon) – 2 nos
  • Laung (Clove) – 5 nos
  • Sliced onions – 3 cups
  • Ginger garlic paste – 4 tablespoon
  • Turmeric – 1 and 1/2 teaspoon
  • Red chilly powder – 2 teaspoon
  • Coriander powder – 1 and ½ tablespoon
  • Green chilly – 2 nos
  • Mutton – 500 gms
  • Yogurt – 1 & 1/2 cup
  • Salt – 1 & 1/2 teaspoon
  • Almond paste – 1/2 cup
  • Javitri powder – 1/4 teaspoon
  • Nutmeg – a pinch

Method:

  • Marinate the mutton in salt, yoghurt and green chilly. Keep aside. Heat oil and add the whole spices, once they crackle add the sliced onions. Cook till onions evenly brown.
  • Then add the ginger garlic paste and cook for 2 minutes. Add 1/2 cup water and sauté again. Now, add the powdered spices and cook till oil surfaces.
  • Now, on high flame add the mutton and keep stirring. Sauté for 15 minutes. Then add sufficient water and on slow flame allow to cook till mutton is tender.
  • Sprinkle javitri and nutmeg powder. Finish with almond paste dissolved in water. Check for seasoning and consistency, serve hot.

2) Khumb Badam ka Keema

Ingredients:

  • Mushrooms finely chopped – 4 cups
  • Almonds blanched and peeled -3/4 cup
  • Oil – 2 tablespoon
  • Shahi Jeera (caraway seeds) -1/2 teaspoon
  • Onion chopped – 1/3 cup
  • Garlic chopped -1 tablespoon
  • Green chilly chopped – 2 teaspoon
  • Turmeric -1/2 teaspoon
  • Red chilli powder -1/2 teaspoon
  • Coriander powder – 1 tablespoon
  • Ginger chopped – 2 teaspoon
  • Tomato chopped – 1/3 cup
  • Green coriander chopped – 2 tablespoon
  • Salt – 1 teaspoon

Method:

  • Heat a pan and add oil. Sprinkle shahi jeera and once it crackles add chopped onions, sauté for 2 minutes and add chopped garlic. 
  • Cook for another 3 minutes. Then, add turmeric, red chilli and coriander powder and give a quick stir and immediately add chopped mushrooms and turn on the flame. Sauté till moisture reduces considerably.
  • Now, add the blanched almonds, tomatoes and ginger and sauté for another 3 minutes. Check for salt. Sprinkle with chopped coriander and remove from fire. Serve hot.

3) Maple Masala Braised Chicken Legs

Ingredients:

  • Chicken legs- skinless 4 pieces
  • Onions chopped- 1/2 cup
  • Curry leaves- 6
  • Mustard seeds- 1 teaspoon
  • Green chillies slit- 2

For the maple masala (spices)

  • Grated coconut- 1/2
  • Maple syrup- 2 tablespoon
  • Kashmiri red chillies- 6 each
  • Coriander seeds- 1 tablespoon
  • Turmeric powder- 1 teaspoon
  • Cumin seeds- 1 teaspoon
  • Cinnamon stick- 2
  • Cardamom pods- 4 each
  • Black peppercorns- 10 each
  • Fenugreek seeds- 1 teaspoon
  • Ginger piece- 1 knob
  • Garlic cloves- 4
  • Salt
  • Ghee or clarified butter- 1 tablespoon

Method:

For maple masala paste

  • Roast all the spices for the masala in a non-stick until well done and dark brown in colour. Add the maple syrup and grind into a smooth paste.

For chicken

  • Heat the ghee in a pot, add the mustard seeds, curry leaves, green chillies. As they splutter, add the onions and cook till dark brown in colour. Add the chicken legs and sear well on all sides.
  • Add the maple masala and mix well. Cook on a slow simmer for 30 minutes until the spices are well cooked.
  • Season with salt. Check the chicken legs and make sure they are soft and almost falling off the bone. Add a dash of cream, lemon juice, chopped coriander leaves to garnish. Serve with steamed rice or any Indian flatbread.

4) Badami Murg Keema

Ingredients:

  • Oil – 1/2 cup
  • Cinnamon – 1 no
  • Jeera – 2 teaspoon
  • Bay leaf – 1 no
  • Peppercorn – 5 nos
  • Onion chopped – 1 cup
  • Chopped ginger – 1/4 cup
  • Chopped garlic – 1/4 cup
  • Green chilly chopped – 1 no
  • Chicken mince – 400 gms
  • Salt – 1 and 1/2 teaspoon
  • Turmeric – 1 teaspoon
  • Red chilly powder – 1 and 1/2 teaspoon
  • Coriander powder – 1 tablespoon
  • Kasoori methi (leaves) – 1 tablespoon
  • Tomato chopped – 1 cup
  • Yoghurt – 2 tablespoon
  • Green coriander chopped – 2 tablespoon
  • Almond (toasted and broken) – 1/2 cup

Method: 

  • Heat oil in a pan. Add bay leaf and whole spices. Then add chopped onions and cook till they just turn brown. Add chopped ginger, garlic and green chilly. Sauté and add 1/2 cup water.
  • Now add turmeric, red chilly and coriander powder. Cook for a minute and add yoghurt. Sauté and once the moisture evaporates, add the chicken mince along with salt. Sauté for 5 minutes.
  • Then, add the tomatoes and sauté until chicken is cooked completely. Add Kasoori methi and some water and cook again till oil surfaces. Mix in the toasted almonds for taste and crunch, garnish with fresh coriander. Serve hot.

(editor@thebigbinge.com)
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