The Third version of khandaani toast features a recipe from our very own, Rahul Reddy, (Founder of Subko).
The style of using “Meats” in pickles was introduced to their family about 30 years ago when Pavani, Rahul’s Mother was exposed to Talangana region in Hyderabad. The first time she tasted “Meat Pickles” she was very intrigued by the concept. She went ahead to trial and recreate a similar experience she once had in Hyderabad. This is where the ease of using Keema in the pickle came into existence for this family.
The Pickle is made using chicken keema, since the procurement of chicken keema was comparatively easier as compared to other minced meats. A simple yet delicious preparation of keema pickle included spices like black mustard seeds, whole cumin, curry leaves and fenugreek.
The other components to the dish accompany the flavor profile of the achar, which are honey and labneh. Labneh is a middle-eastern style yogurt based dip, made using hung curd, salt and a touch of sugar.