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Serves
6 to 8
Author Notes
My family takes long car rides, crossing many state lines and meal times. My kids being severely allergic to a host of foods, I always made a spicy beef concoction, stuffed into hot dog rolls. Wrapped in wax paper, these rolls could be eaten, warm or at room temperature. They have stood us in good stead at picnics, beach trips, amusement parks and the occasional plane ride. Alas, for my kids, kheema dogs were too much of a good thing, so now they stay miles away from these tasty treats! —nykavi
Ingredients
1 pound
Chopped Beef
2 tablespoons
Canola oil
1 tablespoon
Garlic paste
2
Small Onions
2 pieces
Ginger slices
1
Thai bird Chili
1/2 cup
Cilantro
1/2 teaspoon
Turmeric powder
1 teaspoon
Chile powder
1 teaspoon
Garam Masala
1 teaspoon
Kosher salt
1/2 cup
Water
2 sprigs
Cilantro
2 teaspoons
Lime juice
1 tablespoon
Red onion, sliced
8
Hot Dog rolls, preferably Pepperidge Farm
Directions
- Peel and chop the onions finely.
- Heat canola oil in a saucepan. I prefer stainless steel but non-sticks works fine
- Add onions and ginger slices to hot oil and stir till onions are tinged light brown.
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Slit the chili in half and add to onions along with garlic paste. Stir to mix.
- Loosen chopped meat with your hand or a spoon and add to the saucepan. Sauté well , stirring to break up meat. The meat should not have any lumps. Smashing the meat with a spatula does the trick.
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Let the meat sizzle till all the water evaporates.
- Add turmeric, chile powder, garam masala and kosher salt. Stir the mixture so the meat is well coated with spices.
- Fry meat for a minute, then add water, bring to a boil. Cover the pan and lower heat.
- Cook covered for 15 minutes, stirring occasionally
- Start your kheema dog by spooning a ladleful of cooked kheema onto a hot dog roll. Top with some cilantro and sliced red onions.
- Wrap each stuffed roll in wax paper. Put into a cooler bag and enjoy the trip!