1) Method A:
2) Marinate the mince with ginger-garlic paste, half of the chili and Haldi powder, curds and a little salt and keep aside
3) Heat oil in a deep pan, add the whole spices and the chopped onions, chopped garlic and ginger, sauté till golden brown
4) Add all the powdered spices and fry for a minute or two, then add the chopped tomatoes and sauté till they tum pulpy
5) Add the marinated mince, sauté for 2-3 minutes, cover and cook on a low flame for 7-8 minutes
6) Add the chopped mint and coriander leaves, boiled green peas, green chilies and mix well, simmer without a lid till the mince is almost dry, taste and adjust the seasonings, Remove the whole spices and keep aside
Method B:
I) Boil the vermicelli till almost done in salted water, drain, run room temperature water through it, add a teaspoon of butter/ghee/oil, toss and keep aside
2) Heat oil in a non-stick deep pan, add jeera and sliced onions, fry till deep golden in colour
3) Add the dill or methi leaves, cashew-nuts, green chilies and sauté for 3-4 minutes adding a little salt
4) Add the raisins, mix and add the Vermicelli
5) Mix gently, taste, adjust seasoning and add a dash of lime, keep aside
To Assemble :
1) Grease a flat glass dish with ghee/oil or butter
2) Place half of the spiced mince at the base followed by half of the vermicelli-greens mixture
3) Spread the remaining spiced mince on the vermicelli layer, and top with the remaining vermicelli
4) Sprinkle about 2 tablespoons of grated cheese on top and microwave for 5 minutes till well heated and cheese melts
5) Serve hot with spiced chaas or raita and roasted papad with a wholesome veggie salad