This is one of my most versatile recipes. Basically, I try and replace red meat to white meat wherever possible in my recipes.The word ‘Kheema’ means ground meat in Hindi language which is national language of India. Just trying to explain to those who are new to this word. I have been able to use this recipe as a main ingredient for so many recipes, e.g. everything from a Grilled Cheese Kheema Sandwich to tacos and quesadillas, the famous and popular Mexican recipes. Shortly, I will include those recipes at a later time along with my summer salsa, so please keep visiting the web. For those of you that are unfamiliar with kheema it is basically an Indian version of ground turkey meat, something similar to red meat which is used in making the tacos whereas this is white meat which is better for health. The spices used in this recipe are basically fresh and much healthier than a traditional taco seasoning. Often, these seasoning packets sold in the supermarkets tend to have MSG. If you must buy supermarket seasoning packets check the label for those without MSG. Preferably, try and use ground turkey that is 97% fat free so that it is healthier. Of course, the higher fat content in the turkey the better it is in the taste! You have a choice between better taste and better health!
1 Ld.(450 gm.) ground Turkey
4 tbsp. Canola oil
2 tbsp. Vinegar
1 Large onion
2 Inches long skinned ginger piece
6 Large Garlic cloves/2 tbl. Spn.garlic paste
½ tsp. Black pepper powder
2 tsp. Red Chilly powder
½ tsp. Tumeric powder
3 tbsp. Corriander powder
2 tsp. Cinnamon Powder
8 Whole Black peppers
1 tsp. Salt (can add less or more as per your taste).
1/2 Cup of water
8 pieces of onion rings half cut and 6lpieces of lemon slices half cut
Preparation before cooking:-
Skin and make 6 pieces of the onion. Put it in the mixer and grate it. Keep it in a small bowl.
Grate ginger and garlic cloves together and keep in a separate small bowl.
Put all the dry ingredients together in a separate bowl
Keep the vinegar bottle handy.
Keep 1/ cup of water handy.
Put 4 tbsp. of oil in a sufficiently large pan.
1. Heat the pan with the oil on medium fire for 1 minute and put cloves and whole black peppers in the pan and stir for a minute.
7. Next add water and stir from time to time till the whole mixture starts bubbling (roughly 3 minutes on high heat). Cover the pan and lower the heat to low and cook for 25 minutes. Open the lid and take it out in a serving bowl.
8. If you want it dry, keep stirring from time to time on medium fire to avoid from burning the bottom layer. Continue cooking this way until the water has dried up. You may add 1-2 tbl spoons of additional oil if you want just make sure you mix it well.
As shown in the picture. You may serve it with Parathas/Naans/Pita Bread//Regular bread or even with Tortias/Chapaties.
This recipe is very South Beach friendly and I use very little oil to keep it healthy.