Yesterday being sunday, decided to have mince as didn’t have chiken and was not in mood of making anything in meat (takes time to cook) So deforsted the Mince since afternoon and at around 10PM started cooking. And this is how it went.
In a pot (I used an aluminium one) heated 100ml approx of sunflower oil, then added whole pepper, cinamon stick and seaseme seeds fried it for a while and then added one small onion finely chopped as the onion changed its color added the mince (keema, which was washed throughly), cooked the mince on medium high until the mince was half done and then added the masala’s, first added the zeera poweder and mixed, then added red chilli poweder mixed, then a bit of tumeric and mixed. Added salt as per taste. After a few minutes of cooking on medium heat added one medium sized tomato diced.Mixed it well and then left it on Medium Low heat for approx 15 – 20 minutes. Added a bit of oil a bit later and also 100ml of water towards the end but dried up the water before serving.
Had the mince with Dawn’s Oinion Paratha’s which are impoted from Pakistan, tasted nice.
Till next time cheers 
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In a pot (I used an aluminium one) heated 100ml approx of sunflower […….
Trackback by Alex Gordon — April 3, 2010 @ 7:35 am
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In a pot (I used an aluminium one) heated 100ml approx of sunflower […….
Trackback by Kylie Batt — April 21, 2010 @ 5:37 am