Monday, 31 October 2011
Recipe: Kheema Purr Eedu
Cyrus Todiwala shares this exotic and delicious breakfast dish...
Mince of all types when cooked with the right balance of spices and condiments gives a meal full of beautiful flavours and aromas and is highly versatile with many different ways of serving. Here we bring to you a simple Parsee style lamb mince which can be served with fried egg on top, or scrambled with egg, or baked with egg, or of course served with that very Parsee Favourite “sulli’ or crisp straw potatoes
500g lean mince (lamb is good)
6 organic/free-range eggs
2-inch piece of fresh ginger (Adrak)
5-6 garlic cloves (Lasan)
1tsp cumin seeds (Jeera)
1 tsp coriander seeds (Dhania)
2 medium onions, finely chopped
2 slender green chillis
2-3 medium-sized tomatoes, chopped
3-inch piece of cassia bark (Daal Chini)
3-4 pods of cardamom (Elaichi) 3-4 cloves (Lavang)
1/2 tsp turmeric powder (Haldi)
1 tsp chilli powder
2-3 whole red chilli
2 heaped tbsp fresh coriander
10-12 leaves of fresh mint, shredded
2 tbsp oil (rapeseed preferred)
Gently Roast, (Bhunao) dhania and jeera in a frying pan until lightly coloured and crisp. Soak in 250ml hot water with the green chilli, sliced garlic and ginger.
When cumin and coriander are well puffed up puree to a smooth paste in a blender. If not smooth pass through a strainer and try pureeing again or finish in a mortar and pestle.
In a heavy bottomed saucepan or casserole add the oil, heat and fry the cassia, cardamom and cloves. Please remember to crack the cardamom pods for better flavour and to prevent blowing up. DO not over heat the oil.
When the cloves get bloated slightly add the chopped onion until it browns. Add the paste a litte haldi and chili powder and (bhunao) sauté stirring well from the bottom, until fat separates. Turn flame off allow to cool a little and then blend in the kheema well. Mixing well means to beat the mince in virtually and break all the lumps etc. Add a touch of water to break lumps then return to fire stirring well for the first few minutes.
Allow to cook making sure no lumps form and, in a few minutes add the tomato. Cook until you have the right consistency. Then season and add chopped coriander and mint and if serving the Parsee way then you will need some diced potato in the kheema too besides the sali Always serve with rotli as the Parsees prefer (Chappaties.)
To serve this as the recipe with eggs, it is best to put the cooked mince in a baking dish. Wash the eggs and dry. Now first make an indentation with the base of an egg and crack the yolk into the indentation, do this with all the eggs spacing them accordingly (this is why you wash the eggs, also organic / free range have the best yolk colour and taste) Cover the dish with foil or a lid and place in a tray with some boiling hot water in an oven on the middle shelf at 120 degrees Celcius for 20 minutes or so.
Alternatively, place the mince in a shallow casserole pan and flatten the mince then follow the same procedure, but this time cook on a gentle heat until the eggs are done The best is to have a luxurious creamy buttery yolk and soft whites. ENJOY!
A bit about Cyrus... Bombay-born Cyrus Todiwala is the Chef Patron of Café Spice Namaste, the east London Indian restaurant that he set up with his wife Pervin over 15 years ago. His food draws on his Parsee heritage and Portuguese influences, and his range of Mr Todiwala pickles, chutneys and fresh cooking sauces sells across the country.
The latest venture from the chef who often appears on Saturday Kitchen, is the second restaurant, Mr Todiwala’s Kitchen, opening at the new Hilton Heathrow Airport Terminal 5.
More world breakfasts