While cooking..
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Done.
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Recipe? Mai kiyoon bataaon. 
marroo!!
I mean really! are you getting back at me? :(
Batao naaaaaaaaaahhhh !!!
Matar Qeema anyone?<<
yes, please..only if you are cooking.. :D
Hayaa does ur mum know u r putting up her cooked dishes as your own?? 
Yes who me. Are you suffering yet?
Outlaw, let me guess, you don’t like matar? :halo:
Femme, this calls for a funny story. When my mom came home from work today, my sister was in our family room looking through my thread. I was upstairs in the shower, when I came down, I found the both of them laughing non-stop at some of the comments in the other thread. And so later when I was in the kitchen making roti, ammi came by, stood their watching and then goes, yea, you really do make 'em good. Afterwards, before she ate, she asked if I had already taken a picture of the qeema matar. grin She’s the best. And so yes, everything I make or am, is in the end indeed because of her. sniffles
Diva, try out the other recipe first and tell me how it goes. Then I’ll share this one. 
nah infact i really do..and it looks mighty delicious, you are one heck of a fine cook..how about making some chicken corn soup, and tempting us, i bet you could make that too..:D
You bet? I make the best chicken corn soup I have ever had. Ceebs can verify that. It's a perfected recipe. I just made some yesterday.
^ Why is it soo yellow/red???Have u put a lot of Haldi??
No, I don't use haldi. I just like the colour of my paprika powder :(
^ Well i also know how to cook Matar Qeema....
Take 2 Onions...Cut them in rings or slices...Put oil in Pan....Red/Brown onions in the pan...Add Chopped qeema(mutton or beef..1/2 Kg)...in the pan...Add Shaan Masala in the qeema...Add a little bit of water...& start sautee(bhon-naa)qeema in the pan...for atleast 15 min...Add peas into the qeema...add a little bit of water & again bhonn-na qeema with matar...after 5 min...add some more water(1/4 to 1/2 cup )& put the lid over the pan for next 15 min & down the flame....qeema is Tayyaar...Garnish it with green chillies & podeena leaves...
hayaa, yay apnay mattar aur yay apna qeema mujhay day dou. :( I've suffered so many times trying to cook qeema and it's always ruined. Do you use halal qeema only or this regular supermarket stuff?
Romeo, it's fresh halal qeema from a desi store. I think my dad picks his own choice of meat and they put it through the machine right then and there.
As an aside, I do give my qeema a few good rinses. :-p
[QUOTE]
*Originally posted by hayaa: *
No, I don't use haldi. I just like the colour of my paprika powder :(
[/QUOTE]
I know what you mean, there are two types of chill powder, one for flavour and one for colouring, my mum used to use both. Now its only the spicy chilli.
But if you rinse the qeema then doesn't the water remain inside spoil the whole then and when qeema is heated in the pot, it sorta mushed together like meatballs? (Which completely goes against the philosophy of qeema-bhoonana).
No silly. You leave it in the strainer for a good ten minutes while you prep for the rest of the stuff.
hayaa, did that but water remains in there 'cause pretty good amount of water is inside the qeema mass that's not heavy enough to drain down but at the same time enough to spoil it when put it in the pot to cook.
Roman, I let the qeema fry in the masala (onions/tomatoes) for a few minutes with no water, it dries it out. Then I add my cup of water and put the lid on my pressure cooker to cook the beef. Once that's done, you bhoonify it again until it starts to release its own oil. It works for me.
hayaa that's so not true. You're just playing with my culinary emotions. :(