Hey, guys! This is me the Bombay Chef Varun Inamdar and welcome to 'Get Curried'
I have shown you a lot of Tikkas and Kebabs in the past.
Today is yet another one
but this one is my absolute all time favorite
because it's made in a jiffy and it uses all protein.
Let's begin with
'Kache Keeme Ke Kebab'.
Now talking about Kache Keeme Ke Kebab
what does this mean
what is Kaccha Keema
Kaccha Keema is basically raw meat
which is pounded or minced,
Now this is hand cut
What I do is, whenever I am using Raw Meat
or Goat Meat
I prefer using hand meat or hand cut meat
when I am making something like a Kheema
or a Kacche Khosh ka Kebab
like we are seeing today.
In case, you are doing something like a Shami Kebab then always use a boti.
In case, you are doing say Galoti
then you can also use a mince which is machine-made.
So you know with every Kebab, it becomes distinct, it becomes peculiar
and it also becomes a signature of that particular Kebab
and that particular cuisine on the larger space.
Now Kaccha Keema
now of course
a quite a difficult word
quite a different word
but why Kaccha Keema?
because this is a very quick recipe
This is not like a Shami Kebab,
where you have to cook it for like half an hour, forty-five minutes.
ensure that the meat gets cooked perfectly well and then you shred it
into its fibers
This is Kaccha Keema, raw meat,
you just add in ingredients
and that's where you are.
Now this is Kaccha Papita or raw Papaya.
Now this is going to be used as a tenderizer.
If you have seen the recipe of Galawati Kebab or Galoti Kebab
which of course the description box will have the link to
This also is used in that recipe
because this works as a wonderful tenderizer.
Now this is still easier to source
this is still easier to kind of get in the market
In case, you are a little adventurous, you can also look for Kachri
or Kachri powder
which also works as a wonderful tenderizer
not a very usual ingredient in a pantry
but if you are the adventurous kind, you will look for it
add half a tsp while kind of mashing
the entire meat
and you get a 'mast' wonderful tender Kebab.
Let's move on to making a paste
of Ginger-Garlic
Green Chillies and Papaya with its skin on
Let's begin with Ginger
the skin of course is scrapped,
The ginger is washed.
Garlic, without its skin.
The next is the addition of Green Chillies,
I am using Chillies of two varieties
the spicier one and the non-spicy one
the non-spicy one of course has more flavour
and the spicier one of course has the pungency and the heat
The next ingredient is a tenderizer
and that is like I said, Raw Papaya
but it's important to remove the pith and the seeds
because they are bitter in nature.
Let's slice this roughly.
Let's add the Papaya also in this, which is sliced
and I am reminding, with its skin on
and let's run this into a smooth fine paste.
With this, our paste is done and ready
Let's transfer this straight into the raw meat
ensure that you scrape it to the last pith.
Let's add in some more ingredients.
Beginning with chopped Red Onions.
Let's transfer the Onions as well
along with this
finely chopped Mint Leaves,
finely chopped Coriander Leaves,
Well, in case, you are washing the Leaves and using them directly
ensure that you pat dry the Mint Leaves
as well as the Coriander Leaves
because in this, you do not want any water.
Please remember this,
like I said it's 'Kacche Kheeme ke Kebab'
it does not use any Corn starch
no Gram Flour,
no Potatoes,
no Bread Crumbs,
in any form.
So no soaked Bread
in Water or in Milk
or no bread crumbs, remember this.
We are not coating it in Panko, we are not rolling in Vermicelli
not coating it in Rava or Semolina
it's just Kachhe Keeme ke Kebab
remember this
very interesting.
Let's add in few spices, beginning with Garam Masala powder
it's of course home ground Garam Masala.
To this, I am adding in a touch of Red Chilli powder
Now this is again, depending on how much spice, you or your family are ok with
because there is already Green Chilli in the recipe.
But because its a Raw Meat Kebab or a Kacche Kheeme ka Kebab
it's going to be a little mellow
because it's of course it's all protein, remember this.
You do not want it to get colored or anything like that
just natural flavour of meat.
Turmeric powder,
again just a touch of it, not too much
Coriander,
now this is again a very interesting ingredient
specially in this Kebab
because it gives you that bite
This is unroasted Coriander seed
very simple
you just take it, crush it, blitz it in a blender
and that's where you are.
A tsp full, maybe a little more
because this is going to be nice and pronounced
and finely last but not the least
Salt as required
Now because this is a all protein Kebab or a Kacche Kheeme ka Kebab
the Salt needs to be slightly lesser
because when you fry it everything is going to get dehydrated
or evaporate
and that's where the Salt kind of gets a slightly more accentuated, remember this.
Let's mix all of this together
While I am mixing this, I am also ensuring that the pan is lit here
It has to be nice and hot
with of course Vegetable Oil
now ideally these Kebab are deep-fried
but I choose the method of shallow frying
because
The question that looms on your head is
what do you do with all the remaining fried Oil.
Shallow frying is the trick.
The Keema mixture is done and ready.
Once the color of the Meat changes
well initially it's nice and bright pink
but as we keep mixing it
it starts getting a tint of green
and it also gets the color from the spices
that's where you know, this is done and ready
Do not wait for anything on the planet
Do not keep this in the refrigerator or anything for that matter
do not even keep this aside for ten minutes
because
everything else in the Kebab mixture will start leaching
water or moisture
and then it will become very difficult to make the Kebabs.
Let's make these little Cutlets
and straight drop them in the Oil.
Now once you place the tenth Kebab
now this is like a thumb rule
once you place the tenth Kebab in Oil
you flip the first one
Now I have actually reached eleven
because the pan allowed so.
There you go
in the same sequence that you placed it, is how you will keep flipping.
Now this is a basic thumb rule while frying
anything whether it is a Cutlet or a Tikki or a Kebab
just absolutely anything.
Well this is how you get absolute even brownness
or Caramelization on anything.
The Kebabs are well fried on both the sides
let's remove these and transfer these on an absorbent tissue paper.
Well if you notice
from the original shape
like a cutlet almost
it shrinks and that is a sign
of the Kebab turning out well
because the proteins have now cooked in the Kebab
There is steam which has passed through and through
and there are no chances of it remaining raw.
Similarly, let's start frying the rest of the Kebabs
Our Kebabs are all fried and ready
time to serve this and plate this.
With this, our Kache Keeme ke Kebab are done and ready
Well, I have served this with Mint Leaves
some sliced Onions and Lemons
you can serve this with some additional pav
with some more chutneys and go all out and impress your family.
On that note stay tuned
for more such quick, simple, easy recipes
Bye for now.