Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: Unclefrank on February 07, 2011, 12:11 AM
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Right, having made a kebab recipe from "The Takeaway Secret" book i had some mince lamb left over plus some cauliflower mixture from making cauliflower parathas.
Lamb mince 500g
cauliflower mixture 1 cup
SPICES
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garam masala
1/4 tsp chili powder
Dry fry the mince with the spices EXCEPT the chili powder
until the mince is about 3/4 dark brown
Then blend until smooth then add chili powder and mix well.
CAULIFLOWER MIX
2 Cups of Grated Cauliflower
1 tbsp Finely Chopped Coriander Leaves
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(http://www.curry-recipes.co.uk/imagehost/pics/7000042ebfdcadbaece77de9d0b3994b.jpg) (http://www.curry-recipes.co.uk/imagehost/#7000042ebfdcadbaece77de9d0b3994b.jpg)
Here we go a pic of Minced Lamb Paratha
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Hi Frank,
Had a go at the Keema Gobi Paratha tonight, I hope the pics speak for themselves, if not, they went down a treat with everyone saying how nice they were.
I made three in all one done flaky (buttered, concertinaed, sprinkled with methi and rolled into a Catherine wheel), the others plain, but all with filling added prior to rolling.
Only comment is I found the filling a little dry, so I added some my masala sauce to two of them (only because I had to use up what was left over from earlier in the week). This also bolstered the flavour a little but even so, your original filling was still very good.
Thanks Frank, I hope you enjoy the pics.
Rolled and ready to cook
(http://i173.photobucket.com/albums/w56/_Axe_/uf_gobi_keema_paratha_1.jpg)
In the pan sizzling after a brush of butter
(http://i173.photobucket.com/albums/w56/_Axe_/uf_gobi_keema_paratha_2.jpg)
Ready to eat with sweet potato/mushroom/spinach bhaji and some lime pickle
(http://i173.photobucket.com/albums/w56/_Axe_/uf_gobi_keema_paratha_3.jpg)[/]
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Hi Axe, glad you tried them but dont forget the cauliflower can be used just on its own(in the paratha) which is great to mop up that extra sauce. The minced lamb thing was just an experiment but i might use your idea of using a bit of sauce in the mix, great idea.
Try the paratha with just the cauliflower and let me know what you think.
Cheers.
Great pictures by the way .
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Thanks Frank.
Do you usually pre-cook the Gobi prior to filling the paratha?
It was just my observation that the the mix filling was dry because the Gobi was not pre-cooked. I'm thinking that precooking the Gobi with some onion and perhaps a little diced tomato would really help with this. Would it be fair to do this when trying the Gobi mix without the Keema?
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No all the filling is raw you really only put about 1-2 DSP of the mix for each paratha. Grating the cauliflower doesnt give that extra bit of moisture you may need, but putting the cauliflower in a blender does give off extra moisture,i have made them both ways. I personnally like the grated version because you still can taste the cauliflower quite strong but with a kick of spice and mixed with your sauce it just goes.Try it both ways and see what you think.
Yes my original recipe was just the cauliflower filling the spiced mince was just an experiment because had some minced lamb left-over from making a kebab recipe from the Takeaway Secrets book.
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High Frank,
I'm glad you like the addition of the masala sauce, i'll try the gobi as suggest, next time round and will report back. :)
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I can't believe that I actually missed this, stuffed Paratha's are my absolute favourite.
So, just making sure that I understand this correct; Dry fry the mince (no oil added?) then blend until smooth (in a food proccessor?) then mix in chilli (back in the pan, frying?)
Would it be fine to use a good quality frozen mince?
Do I drain of any fat before adding the spices and blending?
I'm guessing bog standard plain flour is no good, it has to be bread flour?
Sorry for the quiz UF but I need to make these ASAP ;D
Ray :)
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Any thoughts UF?
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Hi Razor no oil added just fry until its very brown but not burnt hopefully the oil will just go back into the mince and cook it further hence the very dark brown finished item,if there is any oil then yes drain off,
And yes strong bread flour.
I havent tried it with frozen mince but try it just get it as dry as possible.
Now you can use this in curries just to add that keema taste but only about a tablespoon per person.
The cauliflower paratha is my favourite.
Sorry it took a bit to answer went to the German Market in Birmingham on Saturday ;)
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Hi UF,
Sorry it took a bit to answer went to the German Market in Birmingham on Saturday ;)
No problem mate, my wife has not been away from the ones in Manchester the last week! ???
Many thanks for the answers, I'd really like to give this a go very soon, but I think it's going to be sometime after Christmas day I'm affraid :(
Ray :)
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Hi UF,
Well I gave these a try last night and got to say, brilliant, really good.
So, I need to clear up one or two things. I didn't have enough SR flour to do the recipe to spec, I only had about a quarter of a cup. However, this took nothing away from the cooked paratha. They came out very soft and flavoursome, cooked on my steel tawa on high heat and brushed with garlic ghee. They blisterred evenly and looked the business.
As for the keema, the blending is a master stroke, really got the consistency that I'm familiar with. Again though, it wasn't truly to spec as I did add1 tsp gg paste, 1 tsp kashmiri masala, 1 tsp of mixed powder, 0.25 tsp of ground cinnamon and a diluted chefsoon of tom puree. The end result was really good.
Now before anybody kicks my head in for not trying the recipe to spec first, I was tasting, tasting, tasting, all the way through the recipe, and although the original spec keema was very nice, I wanted to introduce a few flavours that I am familiar with in my local TA's keema, tomato being one of them.
Many thanks UF, another TA recipe boxed off for me my friend ;D
Ray :)
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Hi Razor glad you liked them, i too have added tomato, and a pinch of dried mint and added it to a CTM, i really made the keema thing as a start so to speak, so anything can be added to it i was trying to get the "taste" of keema without the big chunks of keema and dont forget to try the cauliflower parathas Razor they are a perfect dipping bread with a nice hot madras