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IKeema tikki sisitya esidume eMantla eIndiya. Ekuqaleni iresiphi kaMughlai keema ngoku eyaziwa njengokutya kwesitalato. Le cutlet yegusha ikhethekileyo idla ngokuqhotswa ngabathengisi bezitalato kwiindawo ezinje ngeDelhi, iLucknow njlnjl. Yindawo esikiweyo yaseIndiya edityaniswe neziqholo ezityebileyo. Kwaye okona kubalulekileyo, yintsika yenyama yegusha ethosiweyo. Akufuneki ukuba kumnandi.
Xa sele nditshilo, uKeema tikki akazukuhambelana nezinto ezithandwayo zokutya. Le recipe ifuna inyama ebomvu kunye nefry eninzi. Ke zama le recipe kuphela ukuba uzimisele ukunika ukutya kwakho ikhefu. Elona candelo lokungenisa eKeema tikki lenza ii-cutlets. Kuya kufuneka ubakhe kakuhle ukuze bapheke ngokufanelekileyo.
Ikhonza: i-cutlets ezili-10
Ixesha lokulungiselela: imizuzu engama-30
Ixesha lokupheka: imizuzu engama-20
Izithako
- Inyama yenyama ebilayo - i-750 gram
- I-anyanisi- 1 (eqoshiwe)
- Iipilisi zegalikhi- 5 (minced)
- I-chillies eluhlaza- 4 (minced)
- IGaram masala- 1tsp
- Umgubo obomvu we-chilli- 1tsp
- Chaat masala- 1tsp
- Amagqabi eCoriander- zimbini iziqu (ezinqunqiweyo)
- Ghee- 1tbsp
- Besan okanye i-Gram Flour- 2tbsp
- Ioyile- 1 indebe (yokupanda nzulu)
- Ityuwa- ngokokungcamla
Inkqubo
1. Hlamba inyama yegusha kwaye uvumele onke amanzi ukuba aphume kuyo.
2. Ngoku kongeza zonke izinto ngaphandle kweoyile kunye neghee kwi-keema.
3. Yongeza i-1/2 yekomityi yamanzi afudumeleyo kulo mxube uyixove njengentlama ide ixutywe ngokufanayo.
4. Shiya lo mxube imizuzu eli-15. Ngeli xesha shushu ioyile epanini ide iqale ukubila.
5. Yenza umxube ube ziiseti ezisicaba kunye nezirhangqi. Emva koko ulahle ezi cutlets epanini yeoyile ebilayo.
6. Qhotsa ngokufanelekileyo kumacala omabini kwaye ucofe ioyile.
Khonza uKeema Tikki eshushu ngeerita kunye namaringi e-anyanisi.
