Khima Fresh Kaleji Spiced Minced Delight is a flavour-rich minced mix crafted for lovers of authentic home-style non-veg dishes at home. Made for families, home cooks and foodies who enjoy bold taste and quick cooking, this khima kaleji helps you prepare curries, fry dishes and stuffing with ease. Its balanced texture and taste make it perfect for tawa fry, masala gravies, rolls or snacks. Prepared with care and proper hygiene at PLOT NO 4 OMKAR NAGAR CHOWK VISHAL TOWER NEAR SM MOBILE SERVICE CENTER MANEWADA RING ROAD OMKAR NAGAR SQUARE NAGPUR MAHARASHTRA, it ensures consistent quality and freshness in every bite. Ideal for lunch, dinner, tiffin or party menus.
Freshly prepared khima kaleji for rich flavour Balanced texture for curries, fry and kebabs Cooks quickly, perfect for busy kitchens Versatile for snacks, gravies and fillings Crafted with hygiene and quality focus
Keep refrigerated until use. Rinse lightly if desired. Marinate khima kaleji with your preferred spices, salt and lemon for 20–30 minutes. Cook on medium heat in a pan with oil or ghee, stirring occasionally until fully done. Use in curries, dry fry, kebabs or stuffed dishes. Consume fresh.
Khima kaleji is commonly used to make rich, flavourful dishes like dry fry, spicy gravies, stuffed parathas, samosas, and kebabs. Because it cooks quickly and absorbs masala well, it’s ideal for homestyle recipes when you want strong taste, soft texture and high-protein non-veg meals.
To cook khima properly, always cook on medium heat in a little oil or ghee, stirring frequently so it doesn’t form lumps. Add spices and salt after lightly browning. Ensure there is no pink meat left and moisture is reduced. This gives soft, well-cooked khima with deep flavour.
Khima can be good for daily meals when eaten in moderation as part of a balanced diet. It’s protein-rich and pairs well with roti, rice or pav. Preparing khima with less oil, more spices, herbs and some vegetables makes it a satisfying, homestyle option for regular family meals.
Store khima kaleji in an airtight container in the coldest part of your refrigerator and use within 24 hours for best freshness. For longer storage, freeze in small portions. Thaw in the fridge, not at room temperature, and cook thoroughly. Avoid refreezing once it has been thawed.
Yes, khima is excellent for kebabs and patties because its fine texture binds easily with spices, onions, herbs and breadcrumbs or besan. Shape the mixture into tikkis or seekh kebabs, then shallow-fry, pan-fry or grill until golden and cooked through for juicy, flavourful non-veg snacks.
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08:00 AM - 08:30 AM, Thursday, Nov 24, 2024
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