Hinna

I've got a pound of keema in the freezer....not sure what I should do with it....

Ira

HMm what are you thinking of making: snacks or salan?

For salan, we love the usual keema with
aloo or
matar or
cholia or
green beans (phalian)

For snacks, try making kachoris out of them or potato-keema patties.
For the patties:
Cook your keema real chatpatta like you would for samosa filling. Boil, cool and mash the potatoes. Add namak mirch and dhanya to them. Now form patties of potatoes, place a filling of keema in it and close. Dip in an egg wash, cover with breadcrumbs and fry. Serve with imli ki chutney. These are real yummy.

Or can make chilli, pasta with keema and sauce (add keema to ragu sauce and serve over pasta).

there is so much you can do with plain old keema

Kwazy Kitty

I love to make keema filled peppers.

Just cook the keema like you would for a normal salan, you can add vegetables if you want as long as they're cut very small - oh and make it dry-ish, as in not too wet.
Then take some peppers (one per person) and cut off the top and deseed them but dont cut it up as you have to fill these up with the keema.
When you've filled them, put the tops back on and place them in an oven dish, so they stay upight and bake them in the oven at around 180 degrees C for 30mins.

It tastes so good, especially if you can get those longer red spanish/italian sweet peppers.

Kwazy Kitty

tho for the sweet peppers, you'll have to fill them up sideways, and you'll prob need 2 per person as they're smaller than the normal ones.

Sajalina

Ira
how do u make the potato patties?? I am a bit confused on this one.

Hinna

ira...I'm confused too....

kwazy...do you bake the peppers in a sauce?? My mom's stuffed them with rice....

manomano

I think potato patties are also called cutlets. You boil and mash them, add some seasoning, make a medium size ball, fill its centre with qeema. Then baste with egg, bread crumbs and fry..... yummy

Another Option, get ready made puff pastry create qeema patties (baking and filling directions are on the box)-

Katchay qeemay kay kabab-
Defrost the qeema
add chopped 1/2 medium onion, salt to taste, 1tsp red chilli powder, 1/2 tsp garlic powder, green chillies & green corriander chopped 1/2 cup, 1 tbsp of yogurt, a bit of garam masala, anar dana if you have it, pinch of turmeric and an egg. Mix it all well, then make balls, flatted them out on your palm, they dont need to be perfect like shami kababs, and fry them in a pan with shallow oil. Once the base is brown, flip over and put a lid, turn the heat down and let it simmer/fry/cook for about 7-10 mins. The kebabs will shrink but will be really juicy and truly yummy.

Kwazy Kitty

nope, no sauce. you just bake them. they go lovely and soft and the juices from the pepper go into the keema. even my dad loves this, and he usually hates anything he cant eat with roti!

Ira

lol sorry abt the patties hinna and sajal But manomano explained it well. Let me know if it needs more explaining. They are delicious!

Hinna

sounds yummmy!!! *slurp*

Qrius

We do tons of things with qeema. Qeema with all sorts of vegetables, seekh kabab salan, kababs, cutlets, qeema paratha, qeema filled subs baked with cheese, qeema filling for pizzas, qeema filled and baked in phyllo pastry and qeema samosas.

Sajalina

Ok I am still confused...
a ball doesn not have a middle???????

Even if it's not exactly a ball but a round shaped thingy....
how does the qeema stay in the middle and not fall off during frying?
Sorry I am being slow.