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Minced Chicken with runny Eggs / Kheema per Eeda

A lesser-known Parsi cuisine in other part of India has got it’s popularity in the city of Mumbai. The first ever memory of any Mumbaikar is often visiting an Irani cafe sampling minced-chicken aka Kheema per Eeda ,berry palao or enjoying bun-maska with a cup of Irani chai.

The Parsis are an immigrant community, possibly coming from Persia whose cuisine is mildly spiced balancing the various flavors , a mixed palate of sweet ,sour and spicy. The culinary techniques much involved are steaming and baking, apart from the usual frying and broiling techniques.They settled chiefly in Mumbai and few can be found in Kolkata & Chennai.

Parsis love eggs, potatoes and meat. Minced Chicken is yet another quintessentially Parsi dish.They eat kheema in breakfast ,lunch and diner ,the flavor of the dishes achieved with minimal usage of spices always.They are blessed with the cooking art adapting local ingredients and making it their own twist.

 

Meat dishes are always garnished with Salii (fried potatoes in form of matchsticks ). I have not used though in my recipe ,but you can do that. I am a happy soul with a piece of bun on my breakfast plate with this delicious minced chicken.

 

Minced Chicken is yet another quintessentially Parsi dish.They eat kheema in breakfast ,lunch and diner ,the flavor of the dishes achieved with minimal usage of spices always.

A Parsi cooks her food with so much love and warmth ,and their dishes are so perfect for the winter days. Yeah ,it’s November and there is a comfort chill in the air. And I am just enjoying this time of 2016 which is gonna say a Good-Bye pretty soon.

 

Print Recipe
Minced Chicken with runny Eggs
Minced Chicken is yet another quintessentially Parsi dish.They eat kheema in breakfast ,lunch and diner ,the flavor of the dishes achieved with minimal usage of spices always.
Cuisine parsi
Prep Time 10 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Cuisine parsi
Prep Time 10 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Instructions
  1. Mix chicken with turmeric powder, red-chili powder ,garlic paste,ginger paste,chili paste and salt.Keep aside for 10 minute.
  2. Heat oil in a pan ,fry onion. Add tomato puree and cook for a minute at high flame.
  3. Reduce heat and add minced chicken. Cook till they are done at medium flame. Adjust salt.You can add water if you want little gravy.
  4. Add jaggery ,black pepper and cinnamon powder. Break eggs on top and cook on low flame for 4 to 5 minute.
  5. Serve Kheema per Eeda with bun/bread slices.
Recipe Notes

 

 

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