Keema idli, i tried it out with left over idlis, really very tasty, delicious n spicy…kids love this..who were bored of idli can try this method, coz i was bored of idli after two days n need to try different recipes with idlis to give them a new version ..give a trial u may be surprise to see that this dish will vanish within a few minutes..kids will reclaim u often..
|8 nos||Idli(left over)|
|¼ cup||Minced mutton meat(keema)|
|¼ cup||Cooked green peas(optional)|
|½ tsp||Fennel seed powder|
|½ tsp||Garam masala powder|
|1 tsp||Red chilli powder|
|1 tsp||Ginger garlic paste|
|2 nos||Bay leaves, cinnamonsticks, cloves|
|Oil for deepfrying|
|½ cup||Coconut milk|
|2 stks||Cilantro leaves|
|3 nos||Curry leaves|
Cut the left over idlis into 4 equal pieces…heat oil in a pan, deep fry the idli pieces until they turns slight brownish colour, keep aside..can also do shallow fry..
Heat 2 tsp of oil in a pan, add the spices(bay leaves, cinnamonsticks, cloves) n fry them equally..cut the onion n tomatoes into small pieces…add the chopped onions to the spices, stir it continously until its turn transculent, add now the garlic ginger paste n stir it until the raw smells goes away, add the chopped tomatoes n cook it well…add the minced meat to the cooked onion n tomatoes mix , cook it well followed by the cooked peas, once everything is cooked well…add the fennel seed powder, red chilli powder, garam masala n salt n mix everything well..let them cook for a while, close it with the lid, minced meat may leave water while cooking..add now coconut milk n adjust ur gravy, make the gravy as thick, dont make them watery…let everything cook until the meat n veggies get cooked well..add finely chopped cilantro leaves n curry leaves to the thick keema gravy…Keema gravy is ready to serve…
While serving, just pour the gravy on the deep fried idli pieces n serve them r else can mix the deep fried idli pieces to the keema gravy n serve them quickly, coz idli may absorbs the gravy n will be dry while eating..