Mince Sandwich Recipe ( Keema Sandwich )

                                                                       

                 
Mince Sandwich || Ground Beef Grill  Sandwich || How to Make a Mince Sandwich with step-by-step photos

Mince Sandwich is a bread snack that is filled with mince, eggs, cheese, and chicken, along with some sauces, served with ketchup and French fries. 

It is a very delicious, savory, and popular snack for people of all age groups; the best evening snack for family and friends. Many kinds of sandwiches have been introduced yet, and it is prepared with different ingredients and styles; additionally, this healthy and mouthwatering sandwich is the best for kids' tiffin boxes as well.

Here I made minced sandwiches, which I prepared with

leftover mince that had been preserved after making stuffed potato

The cutlet recipe has already been shared in my previous post,

you will get the link below, where you can find more preparation

                                         
                                                          

The Same recipe I used in making sandwiches. If you have already prepared mince and garlic mayo sauce,e you can make it within 15 minutes. You can also add cheese as desired.

To prepare a sandwich, use a grill pan or sandwich maker.r I used both, but you can use any of whatever is available at home; the main ingredients are bread sandwich slices, mince, and mayo sauce. The Mayo sauce recipe can be found by clicking the link below. 

Recipe tips:

To prepare a minced sandwich, you can use any type of dry leftover keema. Instead of using garlic, you can mix mayonnaise with red chili sauce. 

                                                                               

If you have tried this Ground Beef Sandwich, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly,y cut all four edges of the slices, es keep them aside, and prepare homemade garlic sauce according to the given recipe in my food blog.

Add a little ghee in a pan and heat it well, ell then put 1 egg along with 2 pinches of black pepper and salt to t. Cook it until scrambled; now add leftover keema to the pan and mix to well combined
Note: if you are making fresh mince,e then no need to mix scrambled eggs,g but you can if needed or as desired

Melt the ghee at room temperature or in the microwave/stove for applying to a sandwich maker or grill pan.

Spread butter on all bread slices, then spread the second layer of mayo garlic.

Preheat the sandwich maker first after turning off the light button,n then grease it with the brush; grease it from both sides of the sandwich maker.

  

Place sandwich slices on a preheated and greased sandwich maker, and spread more garlic sauce on sandwich slices as needed.

Put 1 tbsp keema in the center of bread slices and cover it with another slice, turn on the sandwich maker and close the lid of the maker.

Let them cook until automatically turn off the light.

Turn off the sandwich maker. Now you can see how beautifully the golden brown color has come on the sandwich; transfer it to the serving plate/tray.

Heat the grill pan very well,l apply some ghee over it, and place the sandwich carefully on the grilled pan. Toast the sandwich from both sides on low flame, cut it into halves, and transfer it to the serving tray/plate

Now crispy and yummy sandwiches are ready to serve and eat...

                           

Minced sandwiches can be served with French fries along with mayo sauce and tomato ketchup with coffee and tea 

                                                                       

Coriander Mint Chutney Recipe ( Hari Chutney )

Coriander Mint Chutney || Green Chutney || How to Make Coriander Chutney with step-by-step photos

This is an easy coriander mint chutney recipe made only with a few ingredients - which are easily available in your kitchen, namely fresh mint leaves, coriander leaves, green chilies, garlic, and tamarind pulp. Optionally, you can add lemon juice, as it preserves the green color in the chutney.y
                                          

I learned this recipe from my mother. This chutney is usually used as a spread for a sandwich. The chutney can also be had with pakora, samosa, roll, chana chaat, potato chips, and even as an accompaniment with dal rice.

Recipe tips:

You can also use this sauce with yogurt. Start by taking 250 grams of yogurt and whisking it well. Then, add 2 tablespoons of green sauce and stir until fully combined. 

This chutney can be used to make burgers and can be served with sandwiches, kebabs, samosas, pakoras, and more.          

To keep chutney green for a longer time, add ice cubes while grinding. This will help maintain its color and freshness.

I always make some mint coriander chutney and keep it in my fridge, it keeps good for up to 3-4 days in the refrigerator sometime I keep it in the freezer for use later in my specific recipes, so let's begin. 

If you have tried this Green Chutney, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take all ingredients and prepare all veggies and rinse them.

         

Soak the tamarind in hot water for an hour and extract all seeds from the tamarind pulp. Note: you can even use hard green/red tomato instead of tamarind. 

        

Put the coriander and mint leaves along with green chilies, cumin seeds, and tamarind pulp with a little water in your mixer and process. or              

Blend them until everything is incorporated.

                                   

                                                   

Remove from the mixer into a serving bowl/jar_Add salt and sugar, stir to mix well

                     

Serve alongside cutlets, kebabs, etc. or as a sandwich spread.                       

                   

Bhuni Kaleji Masala Recipe ( Roasted Liver Masala )

Bhuni Kaleji Masala| Roasted Liver Masala || How to make kaleji with step-by-step photos...

Bhuni Kaleji is a very delicious, wholesome, and spiced non-vegetarian meal. It is also called Bhuni Kaleji in Urdu. Kaleji might have several names – Liver (in English) or Yakrit (in Hindi), but when it comes to taste, it’s terrific. 

It’s one of my favorites in non-vegetarian food, too.

I made this beef Kaleji masala with my mother’s recipe recently, and it turned out to be fantastic! I, along with my family, loved it; it made my heart groove!! kaleji is quite a spicy and tasty meal, a curry that produces blood in the human body. It is loaded with iron and minerals.

This Kaleji recipe, or bhuni kaleji masala, is very easy. Anyone who has just started to cook can make it. Just keep in mind that the kaleji or beef liver doesn’t take much time when you are cooking it in the pressure cooker; two to three whistles are the maximum. My advice would be, whenever you make it in a pressure cooker, allow only 1 whistle on a high flame, and then cook for around 6-7 minutes on a low flame.

I have used yogurt instead of tomatoes. You can skip yogurt completely. There is no need to put much water too; a small cup will be okay, as Kaleji itself leaves water while being cooked.

Trust me, it is made so delicious and spicy, so soft and easy to cook if you follow me step by step, and follow my instructions too; you can get the same result as liver masala

The main ingredients are liver, yogurt, and ginger garlic paste. It is prepared with a very small amount of spices. I cook it with beef; if you can make it with mutton, lamb, or chicken

Tips:

1. To prepare kaleji, remove the membrane from the liver's surface
2. Always cook on high-medium heat
3. Don’t completely cover the liver during cooking
4. Don’t add salt during cooking
5. Don’t add water 
6. It will cook with yogurt and its own water
7. Kaleji takes hardly 10-15 minutes to cook
8. Don't overcook the kaleji; it becomes hard and rubbery 
9. If you are using chicken kaleji, I don’t add papaya paste
10. It may shred during cooking time

If you have tried this Bhuni Kaleji Masala, then don’t forget to rate the recipe. You can also follow me on social media.

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Clean and wash the beef liver under running water, then remove all membranes from the liver and cut it into small pieces; set aside. Take all the ingredients and prepare them for making the curry.

Take a mixing bowl and add all spices to the liver except salt; stir to mix well. Keep mixing by adding half the quantity of yogurt, cover the bowl, and keep in the refrigerator. 

Pour and heat the oil in the wok/pan well, and put the marinated beef kaleji in the medium-hot oil.

Stir well on high-medium flame till water dries up, add remaining yogurt along with kasuri methi, and stir to combine well.

Towards the end of cooking, add crushed black peppercorns and salt and stir to mix well; let it cook another 5 minutes on medium-high flame till the oil is separated. 

Simmer bhuni kaleji masala for around 2 minutes on a very low flame. Bhuni beef kaleji is ready to serve

Now transfer to the serving dish.h 

Serve hot with naan,rotis, and chapatis with lemon, onion slices, as well as zeera or bagara rice.