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Tag: Kachnar

  • Kachnar Keema Recipe (Kachnar with Minced Meat)

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    LET’S CELEBRATE SPRING

    Today marks the start of spring. Traditional rites and festivals of spring revolved around its importance in growing food. Plants start to grow and animals come out of hibernation and begin reproducing. People come out of hibernation too!

    I’m really excited to be back with another Traditional Pakistani recipe (if you didn’t see my Kachnar Gosht and Karela Gosht then I’d really recommend you give those a try too).

    So let’s celebrate spring with another Traditional Pakistani food (Kachnar Keema). 

    Kachnar Keema Recipe
    Photo: Kachnar Keema

    A Lil Bit About Kachnar:

    Kachnar/Orchid is a species of flowering plant in the family Fabaceae, native to southeastern Asia, from southern China west to Pakistan and India.

    Kachnar tree, Bauhinia variegate, is also known as Orchid tree or Butterfly tree because of the way it’s flowers look. This is a very popular ornamental tree in subtropical and tropical climates, grown for its scented flowers and also used as food item in South Asian cuisine.

    Varieties of Kachnar:

    Kachnar has three varieties (red, white and mauve) depending upon the colour of its flowers.

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    Kachnar Keema

    In Pakistan, its buds are considered a delicacy. They are available for a short season only and are difficult and expensive to buy. Eating Kachnar ( Orchid)is very beneficial for our health as this vegetable is blessed with advantages and it taste is really good when cooked with addition of any mince meat(keema).  

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    One thing I love about cooking is discovering new flavours that go together, especially when it’s flavours that you wouldn’t necessarily think to put together and today’s Kachnar Keema recipe is one of those creations.

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    My take on a traditional Pakistani Kachnar Keema with lamb mince, kachnar buds, and served hot chapatai and Raita.

    I’ve been trying to perfect Kachnar Keema for a while, but I’ve always found that it was lacking a little something – it had meatiness from the lamb, bitterness from the kachnar buds and saltiness from the spices but it needed just a hint of creaminess. A few weeks ago on a whim (figuring that mince meat and yogurt go well) I decided to add some yogurt to my Kachnar Keema and the problem was solved – it is delicious.

    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    If you’re reading this and thinking “hmmmm, what would be the taste, or would I like this recipe?” then stop!! Whilst you can taste the flavour of the kachnar, it compliments the mince rather than overpowering it.

    Soooooooo…. convinced? 😉

    Kachnar Keema Recipe
    Kachnar Keema Recipe

    Extra-Bonus Tips :

    Before serving sprinkle lemon juice if this is to your taste. (I think it improves the flavour.) It’s good with naan, chapattis, or any other kind of bread, and Zeera Raita (Cumin Yogurt Sauce).
    This has Taste and is a Treat.
    Kachnar Keema Recipe
    Photo: Kachnar Keema Recipe

    Here is an easy to cook Kachnar Keema recipe to try out!

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    Kachnar Keema Recipe

    One thing I love about cooking is discovering new flavours that go together, especially when it’s flavours that you wouldn’t necessarily think to put together and today’s Kachnar Keema recipe is one of those creations.
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 30 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg mutton or lamb mince keema
    • 1/2 kg kachnar
    • 1/2 cup oil or ghee
    • 3 onions finely chopped
    • 2 large tomatoes finely chopped
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1/2 cup plain yogurt
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 1/2 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder
    • salt to taste

    Instructions

    • Wash kachnar properly with water.
    • Now heat oil in a skillet or wok over medium high heat.
    • Saute onion in hot oil until transculant.
    • Now add ginger garlic paste and cook for 30 seconds.
    • Then add tomatoes, and mince.
    • Cook on high flame for few minutes or until meat is no longer pink.
    • Season with red chili, salt, cumin powder, coriander powder and turmeric powder.
    • Add 1 cup water and cover with the lid.
    • Let it simmer for 40 minutes or until mince is cooked thoroughly.
    • Remove the lid and cook mince on high heat for 5-8 minutes or until oil comes on top.
    • Now add kachnar and yogurt.
    • Cook and stir for 10 minutes or until done.
    • Now put on dum for few minutes then dish it out. Kachnar keema is ready to serve. ENJOY!!

    Notes

    Serving Suggestion:
    Serve Kachnar Keema with hot Chapati, Zeera Raita and Salad

    If you make this recipe, be sure to snap a photo and hashtag it #Recipestable. I’d love to see what you cook!

    Happy Cooking!!

  • Tender Juicy and Flavorful Kachnar Gosht

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Happy Spring Season!!

    It is quite sometime that I have not shared recipe on the blog. Not that I did not cook anything at all or I did not click photos, but just lost the mojo for writing somehow. I have been a bit busy these days but I’m back now and as soon as possible I will keep you updated.

    Kachnar(Orchid Buds) 

    On a fine spring morning while on my morning walk I was pleasantly surprised to see beautiful white and pink flowers in bloom. These were on some of the trees at Race Course Park. I stood under these tree for a while to feel its beauty. It sounded so incredibly unique and the words just came. Aww it does smell amazing!

    A mali uncle (gardener) shared some interesting information on this tree and its lovely flowers. The tree is called the Kachnar and the flowers are Kachnar flowers. The flowers of this tree vary in colour from white with pink veins to almost purple, and when in bloom it can take your breath away with its beauty and aroma. (SubhanAllah)

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    According Wikipedia:

    It’s also known as the Orchid Tree and its botanical name is Bauhinia variegate.

    Tender Juicy and Flavorful Kachnar Gosht

    While buying some veggies at a nearby grocery store, I saw a bucket full of kachnar buds. And I noticed that many people are buying it. I suddenly remembered the childhood memories, how my father loved to eat Kachnar during the spring season. When we were young kids, this dish was a traditional meal at our home. It was bitter, so we used to hate it back then, but now when I know how much better it was from many de-worming medicines I just feel good that our childhood was much healthier and chemical free.

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    I decided to give this vegetable or herb a try. As I love to cook, especially experimenting with different vegetables. They are relatively expensive as they are only available in spring for a limited period.  You would need closed buds to prepare its dish.

    kachnar closed buds
    kachnar closed buds

    My Nani(grandmother) who has more hands-on experience in preparation of this dish said the kachnar need to be washed very well before use to remove the bitter taste. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    When cooked, they taste a bit bitter. And are good with meat or as a vegetarian dish-that way you get to taste the real unadulterated flavour of this bud. You can faintly taste the perfume of the flower still captive inside the green sheath, and that is delicious.

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    So today we will prepare a traditional Pakistani dish: Tender, Juicy and Flavorful Kachnar Gosht. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    Bismillah, let’s get started

    Ingredients you will need to make it

    1. Lamb or Mutton
    2. Kachnar buds
    3. butter
    4. onion, ginger garlic, tomato, green chilies
    5. plain yogurt
    6. spices:(red pepper, coriander powder, cumin powder, turmeric powder, garam masala powder and salt)

    Check it out the Kachnar Gosht recipe and printable version below!!

    Print Pin

    Kachnar Gosht Recipe

    The best way to welcome the return of spring: Tender Juicy and Flavorful Kachnar Gosht.
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 1-1/2 kg mutton
    • 1 kg kachnar buds
    • 1/4 cup desi ghee or butter you can use oil
    • 2 onions thinly sliced
    • 1 cup plain yogurt
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 3 to matoes finely chopped
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon hot spices powder or Garam Masala powder
    • salt to taste
    • 1 tbsp fresh lemon juice optional

    For Garnishing

    • green chilies thinly sliced
    • ginger slices

    Instructions

    Method

    • Clean Kachnar buds, break the fat stems and remove them from the buds. Wash these buds 2-3 times with clean water.
    • Boil kachnar flowers in small amount of water use as little as required to cook for 2 minutes.
    • Heat butter or ghee in a deep pan or skillet over medium heat.
    • Add onions and fry for 3-4 minutes or until translucent.
    • Add ginger garlic paste and cook for 30 seconds.
    • Now add mutton, Cook and stir for 15 minutes or until meat color changed.
    • Now add tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
    • Mix well.
    • Add 2 cups water and cover the pot with a lid and let it simmer on low flame for 1 hour or until meat is cooked thorough.
    • Remove lid and cook on high heat for 5-10 minutes or until water dries up and oil come on top.
    • Now add kachnar buds and stir fry for 2 minutes. (Don’t over cook)
    • Then add yogurt and simmer for 10 minutes.
    • Take it out in a serving bowl.
    • Garnished with green chilies and ginger slices. Serve and sprinkle with garam masala and lemon juice if this is to your taste. (I think it improves the flavour.) ENJOY!!

    Notes

    Serving Suggestions:
    Goes great with tandoori roti, naan bread, chapattis, or any other kind of bread, and mint and yogurt raita.

    Benefits of Kachnar (Orchid Buds)

    Kachnar has many uses in traditional medicine on the subcontinent.

    1. Its bark is used as an astringent and a tonic.
    2. It is good for skin diseases, and has been used to treat leprosy.
    3. A decoction of the bark is used to cure dysentery, while the dried buds are used to cure diahorrea.
    4. A decoction made from the root of the kachnar is said to prevent people becoming obese.
    5. An infusion of the flower buds is good to get rid of coughs. etc.

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    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

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