Simla mirch in keema ..

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Question.. simla mirch is pretty odd to cook , it doesnt release its flavour if undercooked , and the flavour gets killed if over cooked …

So at what point do you add simla mirch in the keema? and for how long do you cook the salan after adding it?

Normally I stir fry it for a couple seconds and add it in the keema , and let it all be on dum for 5-10 minutes .. and the salan is good to go.

I am wondering if its done any other way :hmmm:

Please advise quick … Thanks

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Re: Simla mirch in keema ..

Whenever I add Shimla mirch to anything I do it at the end..add it, stir, turn off the heat and cover.. let it stand for 10 mins or until serving..

I like it to be a bit crispy. I have an electric stove so even when heat is off the hot plates takes some time to cool down...and this time is just perfect for capsicum to get done..

p.s. even if you don't use an electric stove just do the above and be sure to cover it well..will get done in the steam..

No communication until offical
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Re: Simla mirch in keema ..

just remembered a tip from a cooking show...when you cut capsicum scrape out the inner wall(inner side of capsicum) a little.. this will prevent it from going soggy..

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Re: Simla mirch in keema ..

excellent Masi … I am off to do the keema simla mirch now :yahoo:

you can carry on flooding the blogs now :cb:

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Re: Simla mirch in keema ..

:D