Kheema Paratha

INGREDIENTS

1.   Wheat/ Mix Grain Flour - 250/300 gms

2.   Chicken/Mutton Kheema - 250 gms

3.   Onions - 1 (Large; Finely Chopped)

4.   Coriander - 2 tbsp (Finely Chopped)

5.   Green Chillies -2 nos (Optional; Finely Chopped)

6.   Salt (To Taste)

7.   Oil (To Cook)

PROCEDURE

1.   Knead the Flour and keep aside for half an hour

2.   Grate the Chicken/Mutton Kheema

3.   Take a bowl and mix Chicken/Mutton Kheema, Onions, Coriander, Green Chillies, and Salt

4.   Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside

5.   Place one Roti on a plate and layer it with Chicken/Mutton Kheema mix

6.   Cover it with the other Roti and seal the periphery to avoid spillage

7.   Put it on the Non-stick Pan and turn it when half done from one side

8.   Apply Oil to the upturned side and turn it again when the other side is half done

9.   Keep turning and fry till golden brown

10 . Serve hot with Tomato Ketchup or Pickle 

SALTED & SPICED MEAT (Beef, Pork, Mutton)

INGREDIENTS

1. Rock Salt  30 gms. OR 4 Level Tablespoon
2. Kulmi Soda 60 gms. OR 5 Level Tablespoon
3. Pappad Khar  30 gms. OR 4 Level Tablespoon
4. Nutmeg 1 Pod Ground
5. Green Chillies 10 -12 Slit with seeds
6.  Black Pepper Pods 10 Whole
7. Cloves  10 Whole
8. Red Chilly Powder 3 Heaped Teaspoons
9. Citric Acid Powder 1 Level Teaspoon crushed
10. Jaggery 2 Heaped Tablespoon powdered
11. Lime 6 – 12 (1/3 to ½ Cup)
12. Honey 2 – 3 Tablespoons

PROCEDURE

1. Grind reasonably fine the first 3 ingredients and roast lightly
2. Wash and dry the meat pieces
3. Pound the meat pieces lightly with a heavy pestle and place in a big non-corrosive vessel, preferably glass
4.  Sprinkle and thoroughly cover the meat with the roasted mixture and 4,5,6,7,8,9 & 10. (For non-spicy or less spicy, do not use or adjust quantities of ingredients 5,6,7 & 8.) 
5.         Squeeze /Pour  the lime juice .
6. .      Poke the meat well all over, place a non-corrosive lid to cover the entire meat and place weights of 1.5 – 2 kgs.
7. Leave at room temperature (up to 25 C) for 3-4 days, poking and turning the meat over at least twice a day
8. Pressure cook the meat with all the contents of the bowl for 45-60 minutes
9. Drain out all liquid, dry meat on stove and refrigerate  overnight
10. Heat the honey in a pan and braise the meat all over, one piece at a time   
11.  Cut into fine thin slices and serve.