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Friends I asked around for the meanings of Keema and Kaima.
I might be wrong.
Well according to my survey, Keema means minced meat.
Chicken or mutton.
Kaima means to chop up.
That is if you stare at a rowdy, he will say
"enna naina moraikera, unna kaima panniduven :lol: "
So I promised NOV anneh that I will cook kaima idli for him.
I will post the recipe soon.
There are two types of kaima idli.
I will post both the version.
Thanks, Kugan98
K, Kaima idli=egg idli?...:think:
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Please do not turn away your face, because the idlis are fried.
Once in a way no harm done :lol:
Thanks, taste yummy.
KAIMA IDDLI (TYPE 1) Hotel Style
Ingredients
3 normal size idlis cut into fingers.
Oil to deep fry
1 onion sliced
3 pips garlic sliced into julienne
½ inch ginger sliced into julienne
1 tomato chopped
1 tsp tomato paste
2 green chillies sliced into julienne
½ capsicum sliced into julienne
1 sprig curry leaves
1 tbs oil
1 tsp red chillie powder
¼ tsp garam masala powder
Little lime juice
Salt to taste
Little coriander leaves chopped
Method:
Cut the iddlis into 1 inch fingers
Deep fry them, remove and set aside.
Heat a wok with the oil, add in the sliced onions.
Sauté well, add in the ginger, garlic, curry leaves.
Sauté again well, add in the green chillies, capsicum,
Add also the chopped tomatoes, salt and tomato paste.
The tomatoes will turn a bit mushy.
Stir well, add in the chillie powder, garam masala powder.
Sprinkle little water and stir fry well.
Add in the fried iddlis and toss well.
See that the iddli pieces absorb the masala well.
Add the lime juice and toss well.
Remove and garnish with the coriander leaves.
NOTE: sorry, I did not have any coriander leaves.
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Thanks K, but kaima paththi kEttadhu namma Crazy engira Vasavi, naan illai. :P
I dont even like koththu parOtta. ;)
yes Keema is mince meat (beef/chicken) very famous amongst pakistanisQuote:
Originally Posted by kugan98
Why NOV anneh, hotel style koththu parotta made with kurma will be very tasty.
Thanks, Kugan98
Yes tamby I have heard that in India, very poor people will buy the mutton keema and make a watery broth called saaru.
So that the whole family can enjoy the gravy.
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KAIMA IDDLI TYPE 2
Ingredients:
3 normal iddlis cut into fingers
1 cup all purpose flour
1 tsp chillie powder
¼ tsp salt
1 cup bread crumbs
To Grind:
5 small shallots
1 big red tomato
3 pips garlic
1 small piece of ginger
1 tsp chillie powder
½ tsp coriander powder
Salt to taste
To Season:
¼ tsp mustard seeds
¼ tsp urad dal
1 sprig curry leaves
Little coriander leaves chopped
Little lime juice
Method:
Mix the flour, chillie powder, salt to a thick batter.
Dip the iddli fingers in the batter, then roll in the
bread crumbs. Deep fry and remove.
Heat oil in a wok, add in the mustard, urad dal and curry leaves.
Let them splutter, add in the ground paste
Saute well till oil seperates.
Add in the fried iddlis, toss well so that the pieces
are coated well with spices.
Add in the lime juice. Toss well and remove.
Garnish with the cut coriander leaves.
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Kaima idli type 1 is more like chilly idli... type 2 is different... Will try once (without frying the idlis...;) )
Dev, I too liked the first version.
The second one was good to eat just fried.
Thanks Dev,
Namma Suvai missing for a loooong time.
Take care, Kugan98