Recipe contributed by Rhea Mitra Dalal
Rhea is a caterer’s wife and food is a huge part of her life. She enjoys cooking, has a fantastic crockery and food equipment collection and has her own blog, EuphoRHEA.
Xerxes is my older nephew and was a super fussy eater when he was a toddler. Meal times used to be a nightmare for his mum because no matter what one put before that boy he wouldn’t eat. And of course, if he ate something one day he wouldn’t look at it the next. If he happened to wolf down a few bites of cheesy scrambled eggs one day he’d sneer at it the next day as if he’d been served the vilest food in creation!
Meal times were traumatic to say the least. Friends and relatives dispensed advice and tips, grandmothers’ home cures and all sorts of remedies, and after a point my poor sister in law was stressed beyond limits. The paediatrician only said “keep trying, he will grow out of it” and prescribed tonics and appetite boosters.
Very fortunately he eventually did grow out of it and now he’s an enthusiastic eater! But we all remember those terrible times getting Xerxes to eat and we try our best to make up for those lost meals; the hubby and I regularly send over foodie goodies that our little man likes. Sometimes I bake a cake or cup cakes (chocolate is his favourite!) or we send over some Parsi goodies from Katy’s Kitchen.
Xerxes (like his mom) loves mutton and kheema, especially the dishes that we cook at Katy’s Kitchen. He’s one of our biggest fans and Katy would have been delighted to see him enjoy kid gos, gos no palao, dhansak, khatto mittho kheemo, and other such classics. Now that he tucks into his meals with enthusiasm it’s double the pleasure for us grown-ups!
These kheema samosa are a big favourite with Xerxes – he loves the crisp samosa with the tasty kheema stuffing inside. So, here’s the recipe for how you can make some Kheema Samosa for your nephew or loved ones too.
- 250 gram mutton kheema
- 1 onion, finely minced
- 0.5 bunch coriander, finely minced
- 3 green chillies, minced
- 1 tsp ginger garlic paste
- 1 tsp Parsi dhansak masala
- Pinch of turmeric powder
- A few sprigs mint, finely minced
- Salt to Taste
- Ready samosa patti
- Oil to deep fry
- Rinse the kheema lightly and drain. Marinate the kheema in the spices, salt, and ginger garlic paste and let it sit for about an hour.
- Heat oil in a wok and fry the minced onions and chillies.
- When the onions turn translucent add the marinated kheema and cook slowly till all the water released has dried up. Stir frequently as you cook.
- Once the kheema releases oil add the minced coriander and mint leaves and cook further for another five minutes. Dry out the kheema ensuring there’s no moisture in the mix.
- Remove to a flat bowl or plate so the kheema cools quickly.
- Form samosas using the cooled kheema with the samosa patti.
- Make as many samosas as you want to serve and refrigerate the remaining kheema stuffing in a closed box. (You can use a thick besan paste to help seal the samosa edges if required)
- Heat oil in a deep wok and then fry the samosas in batches till they are golden brown and crisp.
- Serve hot with a mint chutney or good old ketchup.
This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.