Kheema Pattice

Kheema pattice is the light crusty pattice, the outer cover being light and crunchy with the warm filling of spiced kheema. The filling can be of chicken or mutton kheema. Or can be of mix finely chopped spiced vegetables or soya mince.
I will post the chicken kheema recipe. You can use the same spices and alter it with mutton mince, mix vegetables or soya mince .

And you can use sweet potato or purple yam too instead of potatoes.

Ingredients:
Cover :
Boiled 6potatoes, rice flour 2tabsp, salt to taste and crushed pepper 1/2 tsp.
Filling:
Chicken kheema 200 grms, ginger garlic paste 1tsp, chilli powder 2tsp, turmeric powder 1/2tsp, coriander cumin powder 1tsp, fried onions 2tabsp, oil 2tabsp, salt to taste, sugar 1/2 tsp, juice of 1/2 lemon. Coriander leaves 1tabsp.
Crusty Cover-
Slurry of rice flour and water, bread crumbs or panko 2cups.

Method:
Cover –
Grate the boiled potatoes, mix rice flour, season with salt and pepper. Mix and knead the mixture till everything combines uniformly. Divide into small lemon size balls and keep it aside.
Filling –
Heat oil in a wok, add kheema, ginger garlic paste and the dry spices – chilli, turmeric, coriander cumin powder. Season with salt. Mix well, add half cup water and allow it to cook for 7-8mins.
Add fried onions,to absorb the moisture. Let it dry on high flame. Add coriander, lemon juice and continue to stir fry the kheema on high flame. Transfer it into a bowl and let it cool.
Making of the pattice –
Roll the lemon size potato mix and hollow it like a bowl. Add 1- 2 tsp of kheema mixture and rotate the ball in such a way to close it into a stuffed ball. Flatten it slightly, dip it in the slurry and place it on the bed of breadcrumbs. Encase it thoroughly. Cover it from all sides and shallow fry on medium heat till it becomes golden, light and crusty.
Enjoy the pattice with mint chutney or ketchup.

N.

Chicken Stroganoff

Chicken Stroganoff is everything you know and love about Beef Stroganoff… except it’s made with chicken! Golden seared chicken thighs or breast smothered in a sour cream Stroganoff Sauce, this is a quick dinner you can get on the table in 20 minutes.
I learnt this recipe from a culinary institute and since then have been making it. Posting the recipe here just for the future records. So here is my take on Chicken Stroganoff.

Ingredients:

Boneless chicken 250g, mushroom 1pack, capsicum 2, onion 1, ginger garlic paste 2tsp, red chilli powder 2tsp, butter 2 tabsp, salt to taste, pepper crushed 1tsp, tomato puree 1 cup, tomato ketchup 2tabsp, Worcestershire sauce 2tsp. Curd and fresh cream 1/2 cup each. Refined flour 2tabsp. Chicken stock 2-3 cups. Basil chopped handful.

Method:

Slice the boneless chicken thinly, marinate with ginger garlic paste, red chilli powder and keep it aside.
Cut mushroom into halves, capsicum and onion into an inch square.
Heat butter and saute mushroom, capsicum and onions for 5 mins in high flame and keep it aside. In the same butter stir-fry chicken for a minute, add tomato puree, ketchup, salt pepper, Worcestershire sauce and mix well. Add stock and the stir fried veggies. Let it cook for 5 mins. Take half cup of water or stock mix refined flour, make a slurry and add to the chicken to thicken the curry. Add basil.
Take a bowl and mix curd and fresh cream and beat well. As soon as the curry thicken add the mix of curd and cream, mix well and switch off the heat. Cover till you serve with garlic bread or basil garlic rice.
Enjoy the soft creamy tender chicken comforted with the blanket of mushroom.

N.