Saturday, March 16, 2013

Minced Turkey (Kheema) with Navy Beans

We have a new Pope now. Not that I am a Catholic but I went to Catholic schools for 14 years. I remember Pope John Paul visiting India and Chennai in particular. We got a day off so the nuns could go and see him perhaps. Who knew in a such a short time we would see 2 popes being elected. Hope the new pope will bring much needed reform and common sense to the Church which it badly needs.

Onto the recipe,

I rarely cook non-veg during the week because of rules like I won't take it for lunch from who else? DH. But having some minced turkey on hand is a life saver during the week. It is fast to cook and goes well with rice, chapathis or bread and the next day they become snack or these stuffed rolls for the kids lunch boxes.

I add some beans - kidney beans, navy beans or black eyed peas work great in this. If you are like DH again and you like the kheema to have some moisture follow my aunt's trick and add some finely chopped cabbage while cooking the turkey.

Turkey Kheema with Navy Beans Ingredients
  1. 1 lb minced turkey
  2. 1 Cup of navy beans soaked overnight
  3. 1 cup of minced onions
  4. 6-8 green chilies chopped
  5. 5 garlic cloves minced
  6. 2 tbsp grated ginger
  7. 1/2 tbsp curry masala powder
  8. 1 tbsp of tomato paste
  9. 2 tsp of red chili powder if required
  10. 2 tsp of turmeric powder
  11. salt to taste
  12. 2 tsp of oil
  13. 1 cup of cabbage optional (I did not use it)
  14. seasonings: fennel seeds and cumin seeds
Method
  1. Cook the navy beans till they are tender (make sure they are not overcooked)
  2. Heat a wide mouthed pan, add the cumin and fennel seeds ,wait for half a minute and add the onions and green chilies and saute till onions are translucent.
  3. Add the garlic and ginger and saute a bit more.
  4. Add the minced turkey and let it cook for about 5-6 minutes. Add in the cabbage if using, turmeric, masala powder and chili powder if using and continue to saute till the turkey is fully cooked.
  5. Add in navy beans, tomato paste and salt and continue to cook till the turkey is nice and dry like I want or if you want some moisture turn off the heat when the desired consistency is reached but make sure the turkey is completely cooked, it turns white from pink when fully cooked.

3 comments:

  1. Wow,never cooked beans and kheema like this,sounds awesome.

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  2. Indo, you studied in Chennai? I too studied in a Catholic institution there and I remember we got a day off and lined the streets to wave at the Pope as he went by in a bullet-proof enclosure on top of a bus or lorry or something.
    I have an aunt too, who used cabbage in kima. What a couple of coincidences!

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  3. I remember we too got holiday i think he even came to Kerala if i am not worng. Do you think anything will change just have to wait and see.
    I am not a huge fan of turkey but latley my sis told a delicious recipe using turkey mince so will ahve to try them though till now i hav enot seen ehre mince turkey only turkey breast.
    I think i will like it if it is spiced up like this though i have not made any indian food for a while.

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Thanks for stopping by. I appreciate each and everyone of your suggestions.