KHEEMA SUTRIYAN/ MINCED MEAT SUTRIYAN/THAKKADI RECIPE + VIDEO

Hi friends, welcome back to my blog. Today I am sharing the recipe of Kheema Sutriyan. Sutriyan or Rice flour pasta is also called Thakkadi  in some places. I have already posted the recipe of Chicken Sutriyan in one of my earlier posts and here I am sharing recipe of making delicious Kheema/ minced meat Sutriyan.

MUTTON KHEEMA STUFFING FOR SAMOSA AND ROLLS RECIPE WITH VIDEO

Mutton kheema can be used to make a number of dishes from kheem vermicelli to kheem macaroni, to making kheema omelette to kheema wraps. I have shared more than 12 recipes using kheema in this post 12+ Kheema recipes. Today I am going to share a dry version of mutton kheema masala which is apt for use as a stuffing in samosas, rolls, etc. This can also be served as a side dish with chapathi.

KHEEMA BITES/ KHEEMA STUFFED MINI ROLLS RECIPE

The holy month of Ramadan is going on and a variety of dishes are prepared for iftar which are a blend of some healthy, some calorie rich along with fruits, milkshakes and sherbets. I mostly prepare dishes for iftar which are not very time consuming and are very easy to make. This recipe of Kheema bites is one such recipe. I have already shared in my earlier post, that I prepare spicy kheema filling in advance as everybody at home loves it and it has to be in some form or other at the iftar table. Kheema samosa, kheema omelette, kheema paratha, kheema wraps are some dishes made with kheema filling. Here too I have filled the small bites or rolls with kheema and then fried them in oil.

MINCED MEAT IN SPINACH GRAVY/ KHEEMA PALAK

Kheema palak is a rich and delicious gravy made with minced meat and spinach leaves. This gravy  tastes delicious and goes well with roti, paratha or naan.

KHEEMA WRAPS

Kheema is a spicy and delicious minced meat preparation which is usually served with chapathis, rotis or naan. To make this wonderful combination, a perfect on the go meal, we can make chapathi into wraps using kheema as a filling. Here we have used beaten egg to seal the wraps and prevent the kheema mixture from coming out.Vegetarians can replace the kheema filling with potato mixture and egg with maida + water mix.

KHEEMA PARATHA/ CEYLON PARATHA

Kheema paratha or ceylon paratha is a delicious and popular paratha. Here whole wheat rotis and spicy minced meat (kheema) filling is prepared and the kheema is placed between two rotis and sealed with egg mixture. You can prepare the kheema in advance and use it to make the parathas. These parathas serve as a filling meal for breakfast, lunch or dinner. Alternately you can also prepare Kheema wraps which will be a perfect lunch box recipe.

KHEEMA MACRONI

This is the one of the most delicious recipes from my mother’s kitchen. It is simply yummy and is a must have at iftar parties... It can also be had for breakfast or as an evening snack.

KHEEMA SEVIYAN ( Spicy minced meat vermicelli )

This is yet another delicious traditional recipe from my mother’s kitchen. It is simply yummy and can be had for breakfast or as an evening snack.

Serves = 4
Ingredients

200 gms vermicelli (seviyan)
5 cups water
2 tsp salt
2 tbsp oil
200 gms Minced meat (kheema)
1 big onion chopped
1 tsp ginger paste
1 tsp garlic paste
2 tomatoes pureed
1 cinnamon
1 cardamom
¼ tsp lemon juice
1 tbsp oil
1 tsp red chilli powder
Coriander and mint leaves
½ tsp salt

Method

Boil 5 cups of water with 2 tsp salt. Then switch off the gas and add vermicelli. Keep the lid closed for 10 minutes. The vermicelli would have cooked by this time. If not let it be in the hot water for some more time. Once done drain the excess water and keep aside.

Then take a pressure cooker to prepare the kheema. Add oil, and then add cardamom, cinnamon, onions and sauté till the onions turn slightly golden. Then add garlic paste, ginger paste, chilli powder, tomatoes and salt. Mix well and cook for a minute. Then add minced meat, mix well and cook for some time. Finally add 1 cup of water along with coriander and mint leaves. Close the lid and cook for 10 minutes. When done, remove the lid, add lime juice and water if necessary and bring to a boil. Reduce the heat and cook for 5 minutes. When the gravy acquires the desired consistency, switch off the gas. (The kheema should neither be too dry nor too curry like.)

Finally add 2 tbsp of oil in a pan and add the drained vermicelli. Mix it well with the oil and then add the kheema. Mix well and serve hot. It is a dish on its own and hence does not require any curry or side dish.

KHEEMA MUTTER (PEAS-MINCED MEAT GRAVY)

Ingredients

150 gms Minced meat (kheema)
100 gms peas
1 big onion chopped
½ tbsp ginger paste
½ tbsp garlic paste
3 tomatoes pureed
1 cinnamon
2 cardamoms
¼ tsp lemon juice
1 tbsp oil
1 tsp red chilli powder
Coriander and mint leaves
½ tsp salt

Method

In a pressure cooker, heat oil, then add cardamom, cinnamon, onions and sauté till the onions turn slightly golden. Then add garlic paste, ginger paste, chilli powder, tomatoes and salt. Mix well and cook for a minute. Then add minced meat and peas and cook for some time. Finally add 1 cup of water along with coriander and mint leaves. Close the lid and cook for 10 minutes. Then transfer to a pan, add lime juice and water if necessary and bring to a boil. Reduce the heat and cook for 5 minutes. When the gravy acquires the desired consistency, switch off the gas. Serve hot with chapathi, roti or paratha.



MINCED MEAT SAMOSA (KHEEMA SAMOSA)

Kheema samosa or minced meat samosa is a very delicious type of samosa commonly prepared in the North Arcot district of Tamil Nadu. Here there are several layers of dough on top of each other and the samosa is usually stuffed with minced meat (kheema) filling. As a result these samosas are crunchy on the exterior and spicy and soft in the interior. These delicious Kheema samosas are a must have during festivals and parties and no Ramadan iftar party is complete without this. Kheema samosa can also be had for breakfast or as a snack. It is so tasty as it is that you do not need a chutney or side dish to accompany it. Since it is fried it is not for the diet conscious. And yes it does take some time to prepare it. But this is one dish you will surely not want to miss!! 

This recipe makes 18 to 20 samosas.

SHAMI KABAB (MINCED MEAT CUTLETS)

Shami kabab is a highly flavoured and delicious dish. It differs from the normal shami due to the presence of a mixture of spices and onions. It is also made with minced meat (Kheema). It is very easy to make and goes well with almost any dish. I have given the recipe below.

Ingredients

Shami dough
1 tsp garam masala
1/2 tsp pepper powder
pinch of asafoetida
1 big onion chopped finely
1/4 tsp dry mango powder
chopped coriander leaves
oil for frying

For the shami dough

200 gms minced meat (kheema)
100 gms Bengal gram dal
2 Big onion chopped
8 cloves garlic
salt to taste
1 tbsp red chilli powder
4 tomatoes chopped
Coriander leaves
Mint leaves
4 or 5 drops of lemon juice
Rice powder (optional)

Method

Add all the ingredients of the shami dough in a pressure cooker except lemon juice and rice powder with 1/4 cup of water. Cook for 5 minutes. Do not overcook as the shamis will sputter when fried. Open the lid and add lemon juice. Cool for some time. Then grind it into a fine paste. Do not add water. In case the shami mixture is very sticky, add rice powder and mix well. Then add garam masala, pepper powder, asafoetida, dry mango powder, chopped coriander leaves and onions and mix well. Divide it into 8 or 10 equal portions; pat them into any shape and shallow fry in oil 2 or 3 at a time. Cook till the shami kababs turn brown in colour. Serve hot with tomato sauce as snack or serve hot with rice.

SPICY MINCED MEAT GRAVY (KHEEMA)

This traditional mouth watering dish derives its name from its main ingredient. It is a perfect accompaniment with chapathis, rotis, parathas and naan. It is also used as a filling to make delicious kheema samosa. It is very easy to prepare and does not consume much time. 

Ingredients

200 gms Minced meat (kheema)( This is directly available in the market, if not take 200 gms of boneless mutton pieces and grind it coarsely)
1 big onion chopped
1 tbsp garlic paste
1 tbsp ginger paste
2 tomatoes pureed
1 cardamom
1 cinnamon
¼ tsp lemon juice
1 tbsp oil
1 tsp chilli powder
½ tsp Salt
Coriander and mint leaves
½ cup water

Method

In a pressure cooker, heat oil then add cardamom, cinnamon and the chopped onions. Saute till they are golden in colour. Then add garlic paste, ginger paste and cook for sometime. Then add tomato paste, red chilli powder, salt and minced meat. Mix well and cook for some time. Finally add water, coriander and mint leaves. Mix well and close the lid. Cook for 10 minutes. Then transfer to a pan and add lemon juice and water if necessary and bring the gravy to a boil. Cook in a low flame for 5 minutes. When it reaches the desired consistency, switch off the gas. Serve hot.