“The sun has set,
Tomorrow is nigh,
With experiments new
And dishes to try.
Like mince & fritters
That flirt in sight,
Mingling in flavor
To create a bite.
A combination rare
Mock if you may,
But I think it’s gourmet
In every way.”
Ingredients
For the Masala mince
½ pound minced chicken (or turkey, pork, beef, mutton)
½ cup frozen green peas, thawed
1 green chili, finely chopped
½ teaspoon cumin seeds
1 tablespoon coriander powder
1/3 teaspoon garam masala
½ teaspoon roasted cumin powder
1 bay leaf
2 cloves, crushed
1 green cardamom, crushed
1 plum tomato, finely chopped
½ red onion, diced
2 cloves of garlic, crushed
1 teaspoon fresh ginger, grated
¼ cup olive oil
For the Fritters
½ cup red pepper, grated
½ cup red onion, grated
½ cup baby spinach leaves, finely chopped
4 tablespoons gram flour
½ teaspoon chili powder
½ teaspoon dry mango powder
½ teaspoon garam masala
Salt to taste
Oil to shallow fry
Make the Keema
Heat oil in a non stick pan. Add the cumin seeds, cloves, cardamom and bay leaves and cook on medium flame till the spices become fragrant (approx 1 minutes). Add the onions, garlic, green chilies and ginger and continue to cook till the onions turn translucent. At this stage, add the tomatoes along with all the dry spices. Cover and cook till the tomatoes are soft and fully cooked and the oil begins to separate. Now add the chicken mince, peas and ½ cup water. Cover and cook till the chicken is fully cooked. Remove cover and continue to sauté on high flame till all excess liquid has been absorbed. Remove from heat and cool.
Make the Fritters
Make a batter from all the ingredients for the fritters. If its too dry, add a few teaspoons of water, but the water in the vegetables should be enough to make a thick sticky batter (one that can be shaped and is not flowy).
Heat oil in a non-stick pan. Divide the batter into small coin sized rounds, and cook each till its crisp and brown on either side. Alternatively you can also cook the entire batter as a pancake and later cut it into smaller pieces.
Add a teaspoon of the chicken mince on an appetizer spoon. Top with a fritter, some yogurt and fresh coriander and serve.
An appetizer with a difference.
