New Update
Main Ingredients | Mutton mince (keema), Frozen green peas |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 1-1.30 hour |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 500 grams minced mutton (kheema)
- 1 cup green peas
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1½ inch ginger piece, chopped
- 10 garlic cloves, chopped
- 2 green chillies, minced
- 3 medium onions, chopped
- 4 large tomatoes, pureed
- 1½ tablespoons coriander powder
- ½ teaspoon cumin powder
- 2 teaspoons red chilli powder
- Salt to taste
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon lemon juice
- ½ teaspoon garam masala powder
Short crust dough
- 2½ cups refined flour
- 100 grams butter, chilled
- 1 egg yolk
- Salt to taste
- Chilled milk as required
Custard
- 2 eggs
- ¼ cup fresh cream
- ¼ cup milk
- Salt to taste
- Crushed black peppercorns to taste
Method
- To prepare short crust dough, take flour in a bowl.
- Cut butter into small pieces, add to bowl and rub between your fingers till it resembles breadcrumbs.
- Add egg yolk and salt and mix well. Add some milk and mix till well combined. Cover with a cling film and refrigerate for 10-15 minutes.
- Cut dough into halves and line two aluminium quiche moulds with each portion of dough.
- Preheat oven to 180º C.
- Lightly flatten the lined moulds using a rolling pin to level it out and trim the excess dough off the edges.
- Place a parchment paper into the prepared moulds and fill it with some beans. Refrigerate for 10-15 minutes.
- Place the moulds on a baking tray, put the tray into the preheated oven and blind bake for 10-12 minutes. Discard beans from the baked base.
- Heat oil in non stick wok. Add cumin seeds and when they turn brown add ginger and garlic and sauté till browned.
- Add green chillies and mix. Add the onions and sauté till well browned.
- Add the tomato puree and sauté for 4-5 minutes.
- Add coriander powder, cumin powder and mix. Add a little water to the red chilli powder and mix well to make a paste. Add 1 tablespoon of this paste and mix well. Sauté for 2-3 minutes or till the oil begins to separate.
- Add salt and the mutton mince and mix well. Cook till the mince is cooked and most of the moisture evaporates leaving a thick gravy.
- Add mint leaves, lemon juice and garam masala powder. Mix well. Add the green peas and mix. Simmer for 2 minutes.
- Fill the baked base with cooked khema matar mixture.
- To prepare custard, break eggs in another bowl. Add cream, milk, salt, crushed peppercorns and whisk well.
- Pour the custard over the prepared quiche. Put the tray back into the preheated oven and bake for 5-10 minutes.
- Put some mint chutney on one side of a serving platter and spread with a spoon to make pattern. Top with a few cherry tomatoes, radish slices and some micro greens.
- Place a fork on other side of the platter, dust some chilli powder on top and carefully remove the fork to create a pattern.
- Demould the quiche, cut into wedges and place on the prepared platter.
- Serve hot.
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