Kheema Mutter |
Ingredients
| Mutton Minced | 350 gms |
| Med. Onions chopped | 3 nos. |
| Tomato | 2 nos. |
| Green Peas | 75 gms |
| GG chopped | 2 tbsp |
| Gr. Chilly fine chopped | 4 nos. |
| Salt & Pepper | To taste |
| Oil | 3 tbsp |
| Coriander Leaves | 1 bunch |
| Turmeric powder | ½ tsp |
| Coriander powder | 1 tbsp |
| Chilly powder | 1 tbsp |
| Kashmir chilly powder | 1 tbsp |
| Jeera powder | ½ tsp |
| Fennel powder | ½ tsp |
| Garam Masala Powder | ½ tsp |
| Crushed pepper corn | 1 tbsp |
Method
- Remove fiber and excess fat from mutton, mince well, wash, drain, and keep aside. Blanch tomatoes in boiling water for 5 minutes, take it out when cool, remove skin and blend well. Keep aside.
- Heat oil in a pan, sauté well GG, onions, gr. Chilly, till brown, add all condiments, Garam Masala powder and crushed pepper corn. Sauté well.
- Add Mutton Kheema and sauté well till the raw smell ceases and oil comes to the top. add tomato puree, allow to cook on a low fire and cook well. Add green peas and continue cooking.
- Continue cooking, by occasionally adding little water to prevent sticking to the bottom. Dot with deshi ghee, add chopped coriander leaves and garnish with fresh cream and Serve hot.
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
