Tuesday, 14 April 2015

Keema Tart

An Innovative snack with goodness of Keema! Keema Tart

Ever wondered how many times you end up serving same kinda snacks to your guests? Well, I realized that actually few days ago when this thought was going in my mind. And suddenly this idea popped into my head to do something with the tarts as my sisters gifted me little Tart moulds I wanted.

Initially you won't believe that I was thinking of doing Strawberry Tart as I really want to try desserts as well just like my wife does. But then, I realized we did not get strawberries in anywhere locally. But the moment I saw Keema in the meat shop while buying mutton for my Rogan Josh recipe which I posted earlier, it rang a bell and I decided to this Keema in Tart, make a new snack. I have actually done a similar thing on Holi, served Dahi Bhalla in a new way. Check this Dahi Bhalla Katori as well.

So, here is what I actually came out with.

Keema Tart
Keema Tart
I have used Keema, you may use anything, just run your imagination.

Let me take you through the recipe now.

Recipe

Ingredients:

For 3 bowl size Tarts:

  1. 1 cup Refined Flour or Maida
  2. 200 grams butter
  3. 1 teaspoon of Salt
  4. Chilled water. Keep water in a bowl with ice cubes in it.
For Keema:
  1. Keema as required. If some keema is leftover, you can eat with chapati or something as well.
  2. Finely chopped onions.
  3. Finely chopped Green Chillies as per preference.
  4. 1 tablespoon oil.
  5. Salt
  6. Garam Masala
  7. Degi Mirch or Kashmiri Red Chilli Powder.
  8. Chopped tomatoes.
  9. Chopped Coriander.

Method:
For Tarts:
  1. Mix flour and salt in a bowl.
  2. Add butter in small pieces so that mixing is easy.
  3. Now mix butter and flour nicely with hand till it starts coming together.
  4. Add one tablespoon of chilled water at a time to ensure it gets together. If it is too dry, dough will not come together. Also, you do not want dough to be too sticky, it needs to be dry tight dough.
  5. Once the dough is tight and done, wrap it up in a cling film, just flatten it out and keep in fridge for 30 minutes.
  6. Pre-heat the oven at 220 degrees Celsius.
  7. Roll the dough thin on flat surface. Rolled big enough to fit into Tart Mould that you have.
  8. To mould, press it against the mould from inside so that there is not gap in between.
  9. Take out extra dough from edges.
  10. Prick at the bottom with a fork to ensure that tart doesn't puff.
  11. Bake it at 220 degree Celsius for about 20 minutes. It may vary depending upon oven you are using. Do check in between.
  12. Once done, let it cool down, take out from the mould and Tarts are ready. They should be crisp.


For Keema:
  1. Mix keema and all ingredients apart from coriander.
  2. Keep it for 30 minutes.
  3. Now, heat oil in a flat pan on high.
  4. Now, what I have learnt here is that to cook keema, you need to cook it on high. So, add the keema when pan is nice and hot. It needs to get the color because No Color, No Flavor.
  5. Using spatula, keep breaking it while it is cooking. You do not want large chunks but small ones as it will help the keema cook faster and evenly. 
  6. Cook for 4-5 minutes while breaking keema down.
  7. Add the chopped tomatoes and cook for 2 more minutes. Remember, do not mash the tomatoes. Else the juices will come out and your keema might get soggy. You just want to saute the tomatoes to add that dash of color in your dish and taste too.
  8. Once done, off the gas and add chopped coriander. Give it a mix.

For serving, put Keema in Tarts and serve hot as shown in picture above. The moment you take a bite, the amazing, crazy flavor of Keema with crunch of salt Tart will amaze you. I bet you have had nothing like this. All the more, it looks classy and innovative too.

Now that I have give you this wonderful recipe, I would like you to stay connected and subscribe to my blog so that you keep getting those recipes.

Love,
Raj

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