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Cooking Time

Preparation Time : 20

Cook Time : 50

Total Time : 70


Serves 4

  • Keema 250 gms

  • Eggs 3 nos

  • Macaroni 1/2 cups

  • onion 1 nos

  • green chillies 1 nos

  • Ginger Garlic Paste 1 tbsp

  • Garam Masala 1 tsp

  • cumin powder 1/2 tsp

  • Coriander Powder 1/2 tsp

  • Red Chili Powder 1/2 tsp

  • Salt 1/2 tsp

  • Coriander Leaves 1 tbsp

  • Oil 4 tbsp

  • Hung Curd 6 tbsp


  • 01

    Wash the keema well . Squeeze out the water and set aside.

  • 02

    In a pan heat oil and saute the onion until golden brown. Add ginger garlic paste and green chillies.

  • 03

    Now tip in the keema and stir fry for few minutes. Add salt and all the spice powders.

  • 04

    Saute well and add half cup water. Simmer until done. Add the coriander leaves and simmer for a while until it is completely dry.

  • 05

    Remove it in a bowl and set aside to cool.

  • 06

    Boil the macaroni with little salt and just enough water to cover it. Add a little oil. After one or two boils close the gas and cover the pan with a lid.

  • 07

    In few minutes the macaroni will be fluffy and done. Let it cool.

  • 08

    Beat the eggs with little salt.

  • 09

    In a large bowl take the keema, macaroni, coriander leaves and add the egg mixture.

  • 10

    Stir well to mix..

  • 11

    Grease the muffin tray and spoon the keema mixture equally. Makes 4 muffins of large size.

  • 12

    Bake them in a pre-heated oven at 250 C for 30 minutes.

  • 13

    Remove the muffins from the mould..

  • 14

    Mix a little salt and garlic powder in hung curd. Pour it in a piping bag with a star nozzle and garnish the muffins before serving. Serve with onion kachumar.



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