I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
Do follow me on instagram https://www.instagram.com/atul_sikand/
Saturday, 27 December 2014
Mutton Podimas ( Keema )
have adapted this recipe from Sumeet Nair's fabulous cookbook - The
Bangala Table - its a gem of a buy and has plenty vegetarian recipes
Podimas means the mashing process , podi I believe means
making into small bits - which is probably the reason why this keema
dish is called such .
200 Grams Minced Mutton
3 Dried Red Chilies - Preferably the milder Goondu Milagai .
1 Green Cardamon Pod.
1/ " Cinnamon .
1/2 " Ginger.
1/2 Teaspoon Black Peppercorns.
1 Teaspoon Fennel.
1 Teaspoon Cumin.
4 Teaspoons Grated Coconut .
7 Cloves Garlic.
Grind all the wet ingredients mentioned under ' Wet Paste '
1 Medium Onion Chopped.
1 Tomato Chopped.
Egg- My addition
oil and fry some mutton bones till nicely browned ( my touch , not a
part of the recipe ) - take your time doing this as they will release
some wonderful flavors into your dish .
Then add onions saute till
translucent add tip in the wet paste, haldi and salt.Cook gently till
oil separates , now add tomatoes - I pureed them and cook another 2-3
minutes .At this stage add keema and give it a good bhuno - that gives
you color and gets rid of that keema smell ( For some reason bhunoing
isn't done much as per the recipe but do it ) .Now you can either
pressure cook with some water or let it simmer covered .When nearly done
add the peas/eggs and cook till done.
This keema is absolutely delicious - I upped spice to suit my taste and egg really enhanced the experience .