ferrotitaniumd的部落格

Fry till all the water has dried up and the mince has turned golden brown in colour. Add slit green chillies, bay leaf, cloves, cinnamon stick, cardamom and jeera. Cook till the tomatoes are tender. Add coriander leaves and mint leaves before serving it hot.Stir for 30 seconds and add ginger-garlic paste till the raw smell disappears.Sandalwood actress, Pragati AS shares her mother’s recipe of Coastal Kheema, a traditional Mangalorean dish served with Kori Rotti Ingredients1/2 kg mutton/chicken minces (keema), 2 onions, finely chopped, 2 green chilies Ferro titanium cored wire Manufacturers slit, 1 tbsp ginger-garlic paste, 2 tomatoes finely chopped, 1 tsp red chilly powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 bay leaf, 2 cloves, 1 inch cinnamon stick, 2 cardamom, 1/2 tsp black cumin seeds (jeera), salt to taste, 3 tbsp oil, 3 tbsp coriander leaves (chopped), 3 tbsp mint leaves (chopped)DirectionsHeat the oil in a pan and fry onions till they are translucent. Add turmeric and mutton/chicken mince. Add a cup of water and cook till the keema is tender. Add tomatoes, red chilli and coriander powder, salt