Keema Semiya

Ingredients:

1. Keema (1/2 kg)

2. Bombino Semiya (2 packets ~ 300 gms)

3. Onions (3-4)

4. Green Chillies (5-6)

5. Curry leaves and Coriander

6. Garam Masala (Elachi -2 , Dalchini -3 , Lavang -2, Shah-jeera-1/4 tea spoon)

7. Ginger Garlic paste 

8. Salt, Oil

Method:

1. Cut onions and green chillies into long slices. Fry them in a table spoon on oil in a pressure cooker. Once the onion turns golden brown, add ginger garlic paste and keema to it. Fry it for some time ~ 5 mins. After that pour 3 glasses of water to it, along with some salt. Now pressure cook the keema until the keema is nicely cooked.

2. Take a non-stick pan and fry bombino semiya till it turns golden brown. Put the semiya aside in a bowl once done.

3. Now pour 3 table spoons of oil in the non-stick pan. Add Garam Masala ingredients as mentioned above. Now add sliced onions, green chilli and curry leaves. Fry them all in the oil for 2-3 mins.

4.  Now add the cooked keema (with water) from the cooker to the non-stick pan. Boil it for around 2-4 mins.

5. Add the fried semiya to the keema now as shown below.

6. Mix it well. Add salt as required. Close the lid and cook for 10 mins. Serve hot.

Potato Egg Patis (Debil)

Ingredients:

1. Potato smash (5 potatoes)

2. Boiled Eggs (3 eggs)

3. Salt & Red Chilli powder/diced green chillies

4. Jeera Powder (1 tea spoon)

5. Garam Masala Powder (1/4 tea spoon)

6. Curry leaves & Green Coriander leaves

7. Egg White (1 egg)

8. Rava (1 cup)

Method:

1. Take the smashed potato in a vessel and mix salt and Red Chilli powder or diced green chillies. Then add Jeera Powder and Garam Masala powder. Finally add chopped curry leaves and corainder to the mixture. Mix all the stated ingredients properly till it takes a dough-like shape.

2. Now take some mixture in your hand and spread it on your palm. Now keep a half-cut boiled egg in the middle of it as shown in the picture below.

3. Cover the half-cut boiled egg by the mixture; i.e. enclose the egg inside. This would form a potato/egg shaped patis. Make as many as you want as shown below.

4. Now dip the patis in egg-white and roll it in rava as shown below. The egg-white makes sure that the rava sticks to the patis and also provides a coating to the patis that prevents it from breaking while frying.

5. Now we are ready to deep-fry the patis in oil. Fry slowly in low flame. Be very gentle as the patis can break. Fry till the patis turns slight reddish brown.

6. Serve hot on a plate with tomato sauce and enjoy the mouth-watering tasty dish.