Iftaar party at home? Try korma, keema recipes to impress

New Delhi, May 20 (IANS) During this Ramadan, impress your family and friends with self-made gosht badam korma or keema with recipes lent by experts.

Ramadan is the ninth month of the Islamic calendar and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Prophet Muhammad according to Islamic belief.

Chefs Kunal Kapur and Vicky Ratnani have shared a few recipes to help you out for the get together:

• Gosht badam korma

  Ingredients
  Oil - 1/2 cup
  Black cardamom - 1 no
  Elaichi - 3 nos
  Dalchini - 2 nos
  Laung - 5 nos
  Sliced onions - 3 cups
  Ginger garlic paste - 4 tablespoon
  Turmeric - 1 and 1/2 teaspoon
  Red chilly powder - 2 teaspoon
  Coriander powder - 1 and 1/2 tablespoon
  Green chilly - 2 nos
  Mutton - 500 gms
  Yogurt - 1 & 1/2 cup
  Salt - 1 & 1/2 teaspoon
  Almond paste - 1/2 cup
  Javtri powder - 1/4 teaspoon
  Nutmeg - a pinch

  Method:
  Marinate the mutton in salt, yogurt and green chilly. Keep aside. Heat oil and add the whole spices, once they crackle add the sliced onions. Cook till onions evenly brown.

  Then add the ginger garlic paste and cook for 2 minutes. Add 1/2 cup water and saute again. Now, add the powdered spices and cook till oil surfaces.

  Now, on high flame add the mutton and keep stirring. Saute for 15 minutes. Then add sufficient water and on slow flame allow to cook till mutton is tender.

  Sprinkle javitri and nutmeg powder. Finish with almond paste dissolved in water. Check for seasoning and consistency, serve hot.

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• Khumb badam ka keema

  Ingredients:

  Mushrooms finely chopped - 4 cups
  Almonds blanched and peeled -3/4 cup
  Oil - 2 tablespoon
  Shahi Jeera (caraway seeds) -1/2 teaspoon
  Onion chopped - 1/3 cup
  Garlic chopped -1 tablespoon
  Green chilly chopped - 2 teaspoon
  Turmeric -1/2 teaspoon
  Red chilli powder -1/2 teaspoon
  Coriander powder - 1 tablespoon
  Ginger chopped - 2 teaspoon
  Tomato chopped - 1/3 cup
  Green coriander chopped - 2 tablespoon
  Salt - 1 teaspoon

  Method:
  Heat a pan and add oil. Sprinkle shahi jeera and once it crackles add chopped onions, saute for 2 minutes and add chopped garlic.

  Cook for another 3 minutes. Then, add turmeric, red chilli and coriander powder and give a quick stir and immediately add chopped mushrooms and turn on the flame. Saute till moisture reduces considerably.

  Now, add the blanched almonds, tomatoes and ginger and saute for another 3 minutes. Check for salt. Sprinkle with chopped coriander and remove from fire. Serve hot.

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• Maple masala (spices) braised chicken legs

  Ingredients:

  Chicken legs- skinless 4 pieces
  Onions chopped- 1/2 cup
  Curry leaves- 6
  Mustard seeds- 1 teaspoon
  Green chillies slit- 2

  For the maple masala (spices)
  Grated coconut- 1/2
  Maple syrup- 2 tablespoon
  Kashmiri red chillies- 6 each
  Coriander seeds- 1 tablespoon
  Turmeric powder- 1 teaspoon
  Cumin seeds- 1 teaspoon
  Cinnamon stick- 2
  Cardamom pods- 4 each
  Black peppercorns- 10 each
  Fenugreek seeds- 1 teaspoon
  Ginger piece- 1 knob
  Garlic cloves- 4
  Salt
  Ghee or clarified butter- 1 tablespoon

  Method: For maple masala paste

  Roast all the spices for the masala in a non-stick until well done and dark brown in colour. Add the maple syrup and grind into a smooth paste

  For chicken:
  Heat the ghee in a pot, add the mustard seeds, curry leaves, green chillies. As they splutter, add the onions and cook till dark brown in colour. Add the chicken legs and sear well on all sides.

  Add the maple masala and mix well. Cook on a slow simmer for 30 minutes until the spices are well cooked.

  Season with salt. Check the chicken legs and make sure they are soft and almost falling off the bone. Add a dash of cream, lemon juice, chopped coriander leaves to garnish. Serve with steamed rice or any Indian flatbread.

  -*-

  Badami murg keema

  Ingredients

  Oil - 1/2 cup
  Cinnamon - 1 no
  Jeera - 2 teaspoon
  Bayleaf - 1 no
  Peppercorn - 5 nos
  Onion chopped - 1 cup
  Chopped ginger - 1/4 cup
  Chopped garlic - 1/4 cup
  Green chilly chopped - 1 no
  Chicken mince - 400 gms
  Salt - 1 and 1/2 teaspoon
  Turmeric - 1 teaspoon
  Red chilly powder - 1 and 1/2 teaspoon
  Coriander powder - 1 tablespoon
  Kasoori methi (leaves) - 1 tablespoon
  Tomato chopped - 1 cup
  Yogurt - 2 tablespoon
  Green coriander chopped - 2 tablespoon
  Almond (toasted and broken) - 1/2 cup

  Method:
  Heat oil in a pan. Add bayleaf and whole spices. Then add chopped onions and cook till they just turn brown. Add chopped ginger, garlic and green chilly. Saute and add 1/2 cup water.

  Now add turmeric, red chilly and coriander powder. Cook for a minute and add yogurt. Saute and once the moisture evaporates, add the chicken mince along with salt. Saute for 5 minutes.

  Then, add in the tomatoes and saute till chicken is cooked completely. Add kasoori methi and some water and cook again till oil surfaces. Mix in the toasted almonds for taste and crunch, garnish with fresh coriander. Serve hot.

(This story has not been edited by Social News XYZ staff and is auto-generated from a syndicated feed.)