Friday, December 6, 2013

Keema Semiya baath

Keema Semiya baath


Semiya/ vemicelli                -1 cup
onion                                   -3/4 cup finely chopped
tomato                                 -1/2 cup finely chopped
ginger garlic paste                -1 tsp
cinnamon                             -1/4 inch
cardamom                            -1
clove                                    -2
star anise                              -1/4 piece
salt                                        -to taste
chili powder                          -1 tsp
garam masala                        -1/4 tsp
mint leaves                            -1 tbsp finely chopped
cilantro                                  -to garnish
turmeric                                 - pinch
oil                                          -2 tsp


  • In a pan heat oil and temper with cinnamon,cloves,star anise and cardamom.Add ginger garlic paste and fry until the raw smell goes off.

  • fry chopped onions until it turns golden.

  • add in the chopped tomatoes.

  • Mix well and add few chopped mint leaves .

  • Add the ground lamb/mutton keema into it.

  • Stir it a few seconds and put adequate salt,coriander powder,cumin powder,chili powder, turmeric and garam masala.

  • Once the spices blend well and keema gets well cooked add frozen peas to it.

  • After 2 minutes sprinkle a few chopped cilantro.

  • Pour 2 cups of water(you can also add a cup of coconut milk reducing a cup of water to add more flavor )

  • when the water starts boiling add the roasted vermicelli and cover it with a lid.

  • Cook until the vermicelli is well cooked and garnish with cilantro.

  • Serve hot with chutney/raitha of your choice

Serves   3

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