Name: Beef Keema Kabab Recipe ( Keema Tikki )
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Pakistani
Ingredients: 350g, keema 25g, butter/fat 1/3 cup, fried brown onion crumbed 1/3 cup, chopped onion squeezed 2 tbsp, chopped fresh coriander 2-3 pcs, chopped green chilies 1 medium-sized lemon, juice freshly squeezed 1 tbsp chili flakes Salt to taste; For roasted spices: 1 tbsp coriander seeds 1 tsp, black peppercorns 10-12, roasted chickpeas; Other ingredients: Oil for frying

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Beef Keema Kabab Recipe ( Keema Tikki )

Sana Rasheed 1 Comment

Beef Keema kabab recipe with step by step photos and video

Beef Keema Kabab Recipe || keema Tikki | Kacha Keema Kabab with step-by-step photos and video....

Beef Keema Kabab, also known as Kachha Keema Kabab, is a traditional dish rooted in Mughal cuisine. Characterized by a slightly spicy flavor and a soft, moist texture, this kabab is often prepared for special occasions such as Eid al-Adha. The recipe allows for a variety of minced meats, though this guide focuses on beef mince.

These kababs pair well with paratha or sliced bread and serve as a delightful option for children's tiffin boxes, especially when accompanied by ketchup, making them a nutritious lunch choice.

Flavor Profile and Comparison

When comparing beef keema kabab to other varieties, such as shami kabab, many prefer the juiciness and rich flavor of keema kababs. Shami kababs tend to be less succulent, appealing to those who favor a more traditional taste.

My Latest Beef Keema Kabab Video:

Key Recipe Tips:

Meat Preparation:

Do not wash the minced meat as this can introduce excess moisture, leading to soggy kababs that may fall apart while frying. Aim for beef mince with approximately 20% fat content to ensure juiciness.

Spices and Ingredients:

This recipe incorporates spices, herbs, and whole spices

such as coriander seeds, black peppercorns, and roasted chickpeas, should be dry-roasted for maximum flavor.

Both fried brown onions and raw chopped onions are used; the fried onions add sweetness and depth, while the raw onions help retain moisture in the kababs.

Moisture Control:

It’s crucial to squeeze the raw chopped onions to remove excess moisture, ensuring that your kababs hold their shape during frying.

Meat Binding:

Finely minced meat is essential for achieving the desired texture. If your beef mince lacks fat, butter can be used as a substitute to enhance flavor.

Ginger and Garlic:

Using ginger garlic powder instead of a paste prevents the addition of extra moisture.

Marination and Kneading:

Marination time allows flavors to develop, and kneading the mixture properly will help achieve a firm, air-bubble-free kabab.

Cooking Method:

Shallow frying in healthy oils is recommended over deep frying or using ghee, as it aligns better with health-conscious choices.

You Might Like This:

Beef Kababs For Pulao

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Meat Preparation:

Rinse the meat thoroughly and have it minced, ensuring to include fat for moisture.

Spice Preparation:

In a pan, combine coriander seeds, black peppercorns, and roasted chickpeas, dry-roasting for 1-2 minutes. And grind them to a fine powder.

Onion Preparation:

Fry brown onions in a separate pan and set aside.

Chop and squeeze raw onions to remove moisture.

Mixing and Kneading:

In a mixing bowl, combine all masala ingredients, including salt, chili flakes, roasted ground masala powder, fried onions, chopped cilantro, chopped green chilies, and minced meat.

Knead until firm, then let rest for one hour.

Shaping the Kababs:

After resting, shape the mixture into kababs, preferably medium-sized to account for shrinkage during cooking.

Frying:

Heat oil in a pan, and place the kababs evenly spaced to prevent overcrowding.

Fry until golden brown on both sides.

Serving:

Once they are well-fried, serve the kababs hot with chutney paratha or naan for a satisfying meal.

**Conclusion**

By following these detailed steps, you can successfully prepare delicious Beef Keema Kababs that are sure to impress. Enjoy the vibrant flavors and textures of this classic dish!

Suji Tukri Recipe

Sana Rasheed Add Comment

Suji Tukri | Suji Ka Tukri Halwa || How to Make Suji Ka Tukri Wala Halwa Recipe with step-by-step photos

Suji Tukri is a bit hard sweetest semolina dessert made with a few ingredients such as semolina, sugar syrup, nuts, and ghee a very quick and easy dessert to make and takes 15 minutes. It can be stored in an airtight jar for up to a month. Usually, this type of dessert is prepared at Shab-e-Barat in Pakistan.

But I made it in Ramadan for those people just like me who find it very hard to have something, or don’t feel like eating anything in the sehri, at least the first couple of weeks in Ramadan's heart doesn’t incline towards the food.

This is the reason this idea suddenly came into my mind to make suji Turki for sehri that even remains good 1-2 pieces of suji tukri with the hot tea is enough for the day,y with high calories, in turn, will feel satisfied from hunger for a long time.

I have shared another version of Suji Tukri in my initial post. Let’s begin.

For more dessert recipes:

Creamy custard trifle

Raw mango squash

Suji halwa

Rice kheer

Shahi tukda

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

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Tips for Perfect Suji tukri:

To make crisp and perfect suji tukr, the sugar will have to be thick
One thread or two, but thick sugar syrup doesn't need to make your tukri crisp and kadak
The sugar quantity is to keep half of the semolina, and the water ratio should be half of the sugar
The ghee ratio should be 1/4 of the semolina
After adding sugar syrup, rapidly stir the spoon and quickly transfer the semolina mixture to the greased tray, and then spread it over the dish.
Otherwise, they become hard.

To make this suji tukri, first chop the nuts.s

Cut the coconut into slices.

Take a round-shaped tray or dish and apply some ghee with the help of a brush.

Sprinkle some nuts, raisins, coconut, and coconut powder. Set aside until required.

Take a saucepan and put sugar in the water.

First, bring it to a boil on medium-high flame and keep on stirring until the sugar is dissolved.

Lower the flame to low and further cook until the syrup drops start to be long and thick.

Leave the sugar syrup over the stove on a very low flame.

Heat the ghee in the pot.

Add semolina to the ghee and start roasting suji (semolina) with the ghee on medium-low heat.

Keep roasting for around 10 minutes.

Till turns to light brown, and an aroma arises.

Pour sugar syrup along with dry fruits.

When you see the mixture is gathered, leave the bottom surface.

Shift the mixture immediately and transfer it to the greased tray or dish.

And spread evenly using a spatula.

Make cuts while the halwa is hot, Garnish with the almonds, pistachio, and coconut powder_And leave in an airy place for 2-3 hours until dry out

Suji tukri is ready

You can store it in an airtight jar for a month.

Beef Tikka Pizza Recipe

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Beef Tikka Pizza | Pizza || How to make beef tikka pizza with step-by-step photos.

Beef Tikka Pizza is cheesy, topped with delicious beef tikka and veggies. This pizza has a crisp, light, and fluffy base. The sauce is amazingly delicious and aromatic. This superb taste of pizza is surely enhanced due to the sprinkling of pizza seasoning, whose recipe.

I have already shared in my previous post that Tikka Pizza is a delicious recipe and makes a killer topping for the pizza. The exotic tastes of the spices and the beef pair beautifully with the cheesy pizza. It is scrumptious, and we can’t stop eating it.

Making pizza at home is much simpler than cooking a special Pakistani meal. I always wanted to make a delicious pizza at home, but more experiments with baking pizza couldn’t make me as happy as I should have been. Rather did I bore

Whereas all the ingredients were homemade, which I used to add in making pizza, despite all efforts, my pizza tasted so ordinary, nothing exceptional tasted in my pizza. One day, I decided to make some changes to my pizza and then.

I prepared the first pizza seasoning and then the pizza. And when I tested the first bite of my hot pizza can’t explain the taste of it. so yummy and tasty- you just try it once, and trust me, you will forget store-bought pizza, as well as homemade pizza sauce and pizza dough recipes, also on my blog

MAIN INGREDIENTS FOR BEEF TIKKA MASALA PIZZA

This beef tikka masala pizza recipe calls for a store-bought pizza crust. The ingredient list is a bit long, and it does take some time to make this pizza, but trust me, you won’t find this kind of pizza anywhere else.

Pizza dough

Mozzarella cheese

Chattered cheese

Beef

Tikka masala

Pizza sauce

Yogurt

Jalapeno

Capsicum

Tomato

Black olives

Pizza seasoning

For the best result, follow my detailed step-by-step photo instructions and tips.

Recipe notes:

Beef tikka: I added my homemade chicken tikka masala to make beef tikka, but you can use another meat, such as chicken, mutton, or lamb, to make tikka, or you can add store-bought masala from a good brand
Cheese: I used two types of cheese in this pizza, mozzarella and chattered both kinds of cheese were used to make the pizza super delicious and flavorful. You can use just mozzarella cheese, which is essential in making pizza.
Veggies: I added corn, jalapeno chilies, capsicum, and tomato while any can be used veggies of your choice. Additionally, you can use jalapeno pickles as well. If I hadn’t had available jalapeno pickles at home, I would have used them.
Pizza sauce: homemade pizza sauce is a great source of bringing taste to pizza. You can use ketchup by adding some Italian herbs.
Pizza dough: good kneading pizza dough is the base of every delicious pizza, and tastes depends on the pizza base rather than the topping. If the dough isn’t kneaded well and isn’t allowed to rest enough, your pizza crust becomes hard and remains uncooked, while the cheese will turn brown. You can check out the recipe for pizza on my blog, where I have shown every step of kneading the dough with step-by-step photos, along with tips.
One thing to keep in mind is that if you keep a thin crust of pizza, your pizza turns crispy from the base like paper, and if you keep the crust thick, it will remain uncooked.
As per my experience, dough should be measured before laying it on the baking pan. A medium-sized pizza crust is approx 250g, and this is ideal to make 8 inches of pizza in a 250g dough ball.
Pizza seasoning: This is an essential ingredient for making delicious and aromatic pizza. You can follow my recipe by clicking here, or it can be used as store-bought pizza seasoning.

For more baking recipes:

Calzone

Baked spring rolls

Chicken bread rolls

Stuffed mince burgers

Chicken cone bread

Sausage bread rolls

If you have tried this Tikka Pizza, don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To begin this recipe, firstly wash and clean the beef and cut it into small pieces.

Put beef pieces into a mixing bowl, then add ginger garlic paste and papaya paste.e

add=papaya-and-ginger-garlic-paste-to-the-beef

Stir to mix up well and put the lid on. Then leave it aside for 30 minutes.

Next, add lemon juice and mix well, then add tikka masala and bones, which will help to make juicy tikka. You can skip if you don’t want to add.

Stir to combine very well. At the end, add beaten yogurt.

Give it a good stir and keep it in the refrigerator for at least 6-8 hours or overnight.

Knead the dough for pizza, or you can click here to get the step-by-step recipe for pizza dough.

Secondly will need to prepare pizza sauce. You can get the recipe by clicking on pizza sauce.

Take all the veggies and prepare them all.

Grate the cheese

Mix the beef masala

Heat the oil and transfer the beef masala into the pot. Stir for a while until bubbling starts in the masala.

Pour 1 ½ cup water and bring it to a boil. Put the lid on

And keep cooking until the meat is tender and the water dries out.

Pizza, the dough has proofed enough, punch it down to deflate.

Dust the flour on the work area/mat. Then transfer the dough onto the work area. Divide the dough into equal portions.

Each portion of the dough should be about 250g-I made two 8-inch medium crust.

Apply a few drops of oil to the pizza pan.

Take one portion at a time and roll it around 8 inches in the round. Spread the rolled dough on the pizza pan and set it around the corner with the help of your fingers.

Pierce the pizza roti with the help of a fork, which will prevent the bread from puffing up. Let it rest for around 20 minutes, by covering the kitchen napkin.