Dolma!

Ingredients

Tinda(apple gourd)-10-12
Cumin seeds- 1 tsp
Onions- 2-3
Tomotoes-2
Green chilly- 3-4
fresh garlic - few chopped
Ginger garlic paste-1 tsp(optional)
Rice- 2 cup with 1-2 cloves
Kheema(Minced meat)- cooked (2o0 grams) (optional for non vegies or one can skip this)
Water- 3 cups for rice, 2 tablespoon for cooking
Tumeric powder-1/2 tsp
Red chilly powder-1/2 teaspoon
Salt- 3/4-1 tsp
Oil

Recipe
1. Wash and slice off the tops of tinda (used as caps) and remove the inside scrapping and keep aside. Also scratch the outside part with a light hand.

2. Wash rice and keep aside.

3. Heat 1 cooking spoon of oil and put jeera in it. Let it splutter and then add onions, green chilly, ginger garlic paste, fresh garlic to it and fry it nicely.

4. Then add tomotoes, tinda scrapping, green peas (mattar) and rest of the masala and about 1/4 salt to it and let it fry till done.

5. Add cooked kheema if ur a non vegies during this time mix nicely or else dont and just add rice with ur choice of garam masala and mix it properly and then add 3 cups of water and rest of the salt to it. We use less water so that rice are half cooked.

6. Once the mixture is done. Let it cool and then stuff it inside the tinda. And then add oil in the same pan and then put all tinda and close pan and do it cook till done.

Keema

Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2
Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about cup of water and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

Variations

1. One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

2. One can use capscicum and tomotoes for it too....One shd add capscicum and tomotoes last as its done soon and tinda dolma often needs to be pressure cooked.

3. I preparing mixture in same pan as i will cook dolma in so i separately cook kheema before and then put rice in pan and cook so its partially cooked and then fill in vegetables and cook so its oily in bottom.

4. One can always make vegetarian dolma by skipping adding keema and adding rest of ingredients.