This time around sehri is receiving the foodie-attention it deserves.
So I decided to add to the yumminess that is the early morn, sleep-eyed meal.
Everyone can attest to the fact that it is very hard to eat anything at 3 am (esp if you have to be woken by a dozen alarms and missed bells like me). But sehri is an essential part of Ramadan and we all must do our part on the dining table.
Here I am sharing one of my favorite things to eat at sehri… Qeema with hot, flaky parathas!
I know how much you guys love the Chicken Karhai recipe I posted a while ago, and so now I present to you, a spin-off on the traditional version!
This version is spicy, smoky, and very very yummy. The ground beef can be subbed with minced chicken too, if big animals eek you out.
You can make it before bed and then enjoy it in sehri the next morning.
No paratha recipe though, I’m sorry. They are courtesy of my mom. (I’m hopeless when it comes to rotis or parathas.) You’ll have to rely on your respective mothers and cooks for those too.
Hey hey. While you’re at it, make some mint chutney too.
Qeema Karhai + Parathas + Mint Chutney = Heavenlyyyy!
Do something different for sehri this Ramzan. Try this Karhai.
Prep Time: 10 minutes Serves 6-8
Cook Time: 45 minutes
¼ cup cooking oil
2 medium sized onions, sliced
1 Tablespoon ginger garlic paste, heaped
4 medium size fresh tomatoes, sliced thinly
½ kilo ground beef
2 teaspoon red chili powder, leveled
1 ½ teaspoon salt, leveled
2 teaspoon ground cumin (Zeera powder), leveled
2 teaspoon ground coriander seeds (Dhunia powder), leveled
4-6 green chilies, sliced
Fresh coriander leaves
In a pan heat the oil. Fry the onions till golden brown.
Add the ginger-garlic paste and the sliced tomatoes. Mix well.
When the oil appears on the surface, add the ground beef. Cook on high heat, mixing continuously till the beef changes color. Add a little water along with the salt, red chilli powder, ground cumin and coriander powder. Mix well. Add 1 cup water and cover the pan with a lid. Leave to cook on low heat till beef is fully cooked, around 45 minutes. If there is still a lot of water, crank up the heat, and cook uncovered till water dries.
Then add the green chilies, and mix.
Garnish with fresh coriander leaves and julienned ginger.
Serve hot with parathas.
· Giving this Qeema a smoke of coals in the end will take this Karhai to a whole new level.
· For all those who don’t know, Qeema = Ground Beef