Monday, 4 April 2016

Kheema pav



Here's a recipe for another of Mumbai's delicious street food 'Kheema Pav'. My father would often take me to eat at 'Olympia Coffee House' located at Colaba, Mumbai. whenever I went with him to his workplace. I still go there with him sometimes just because its irresistible! (You also get a really delicious caramel custard you'd want to try if you decide to go to visit Olympia Coffee House, which I advice you should, because they serve delicious food, TRUST ME!). Anyway Kheema pav was also a breakfast favourite in our house after all you are supposed to have breakfast like a king. So here's the recipe, I have added dill to this recipe just for a little fresh twist to the flavour. 
Ingredients:

Mutton kheema (minced meat) (1/4 kg)
Shepu bhaji (Dill leaves) (1 bowl)
Onion (1 big) (diced)
Tomato (1 big) (diced)
Green chilli (4) (centrally slit) 
Coriander 2 tbsp (finely chopped)
Ginger garlic paste (1 tbsp)
Garam masala powder (1/2 tsp)
Turmeric powder (1/4 tsp)
Red chilli powder (1 tbsp) (you may add more or less according to how spicy you want it)
Water 1/2 cup
Salt to taste
Oil (1 big spoon or 5 tbsp) 
Pav (6)

Method:
  1. Wash the minced meat well and set aside.
  2. Heat the oil in a wok and add onion and sauté till the onion turns a nice brown colour.
  3. Add the tomato paste, ginger garlic paste and turmeric powder and mix well.
  4. Cook well for 2 mins. Add red chilli powder, garam masala powder, green chillies, coriander and salt.
  5. Cook well till the oil starts separating and the raw smell of the masala's goes away.
  6. Add the minced meat to this and mix well.
  7. Add half a cup of water and give it a nice stir again.
  8. Cover the lid and cook well for 10 mins or until the meat is almost cooked.
  9. At this point add the dill leaves (shepu bhaji) and mix well. Cover the lid again and cook for another 5 mins. 
  10. Before you turn off the flame make sure to check that both the meat and dill leaves are thoroughly cooked, if not than cook until its done.
  11. To serve, Make a central slit in a pav and fill the kheema in along with some onion rings. Squeeze a little bit of lemon juice and ta-da!! enjoy:)

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