Goan Jeerem Meerem|Jirem mirem|Christmas 2023 Lunch /Dinner

Jereem Meerem can be made with both meat & fish ,in fish preferably white fish like white pomfret and in meats beef,chicken or mutton. Jereem is jeera or cumin and Meerem is pepper or miri in the konkani goan language.This jeerem meerem is a blend of few spices ,which makes it very aromatic . You can make this and store it in a clean dry glass bottle and keep it in your refrigerator or a cool dry place.
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#goanjeeremmeerem#goanjiremmirem#akshata’srecipes

Today’s recipe is this amazing Goan jir M it goes amazingly well with some fresh and soft bow or even some steamed rice and welcome back to ak’s recipes well today I’m going to be showing you a Goan traditional recipe it’s called jir Mir I’m going to be

Using chicken in my preparation but you can make this with uh beef you can make this with mutton you can also try it out with some white pom fruit it tastes Simply Delicious and it’s made with very few ingredients which we regularly use in our daily cooking now I’m going to

Show you how to make this jir Mir powder or Masala which you can store in your refrigerator and whenever you want to cook up this dish you just use it so every time you don’t need to make this powder base you can just make it and

Store it in your refrigerator in a nice clean dry glass motle now just as the name goes jir Mir jir stands for jira or cumin and Mira M stands for Mei or pepper so you use pepper and uh cumin and some few other spices and prepare

This Masala and the end result is simply Divine now I personally like to have it with some fresh PW it also goes very well with chapati or pori as well as with some lovely steamed rice I will also leave a link in my description box

As to how do I prepare rice just like my grandmom used to do it so I’ll leave it down in the link below and it’s a very healthy way of preparing rice so I’ll leave a link go and check it out I have a load of other Goen recipes under my

Playlist Goen recipe so if you go on my homepage and go to the playlist section and just search for Goan you’ll get a whole load of Goen recipes and I will be uploading many many more too so I hope you liked today’s recipe

And I hope you give it a try and let me know in the comments box below how you liked it if you did then don’t forget to give this video a big thumbs up hit the red subscribe button that you see somewhere here down the screen and

Become a part of ak’s recipes family and once you have subscribed do click the Bell so every time I put up a new video or a vlog you’ll get a message for the same so let’s head on to my kitchen and start making this amazing chicken jir

Mir so let’s start by making this chir Mir Masala and remember this is just enough for 250 g of chicken I will leave instructions for a little bigger batch which you can store in your refrigerator in a clean dry glass bottle so this is just enough for today’s recipe that is

The measurement of the spices I’m going to be using 4 tpoon of cumin powder or jira powder 3 taspo of uh black pepper powder 1 teaspoon of clove powder now just roast these whole spices separately and just grind them in your mixer pot 1/4 teaspoon of haly powder or turmeric

Powder and half a teaspoon of red chili powder so just mix all of this together and that is your spice powder or chir Mir powder ready now these are the measurements for a little bigger batch so you can make this and store it it does have a long shelf life about a

Month or two months and you can use them for making fish uh jir or beef jir now let’s go go to the other ingredients that we’re going to require for this so I’m making it with the chicken so I’m using 250 g of boneless chicken breast which I’ve just cut into small

Cubes two mediumsized onions chopped Roughly five cloves of garlic and 1 inch of Ginger crushed into a paste one small tomato chopped two light green chilies which are the less spicy ones slit and then cut into half one mediumsized potato peeled chopped and just kept in some water so it doesn’t get discolored 1

Tbsp of Tamarind soaked in half a cup of warm water we’re going to squeeze out the juice and some salt to taste and of course this amazing J powder which is so aromatic and it gives such a beautiful flavor to the dish so let’s begin making this Cher

M recipe I’m going to start by heating 2 tbspoon of oil in my PLT once my oil is hot I’m going to be adding in my onion and I’m going to be sauteing it till it gets nice and translucent on a low to medium flame you got to saute it well till the

Rawness of the onion goes away now we’re going to add our ginger garlic paste that we have um crushed up in a morar and pesel we want a little Coast paste not a very fine paste you can use a fine readymade paste too or I have a recipe for how to make ginger

Garlic paste at home I’ll leave a link below you can use that now just add your slit green chilies now if you want it less spicy you can keep it to one green chili because we are adding some red chili powder too so either you alter the

Amount of chilies or you order the uh alter the amount of red chili powder now we’re going to add the chopped up tomato and now what is very important is fry all of this very well so that they get nice and cooked so fry this for about a minute or

So now this CH we know once it’s ready it always tastes better on the next day somehow and uh now once once uh everything is well done you can add your cubed chicken and it’s also very important to fry the chicken very well for a minute or so uh now you’ll come to

Know because the chicken turns from a pink color to a white and then a slightly Brown uh you get a little slightly Brown tint this is also very key that you fry it very well with this bagar so like I was saying it tastes all always amazing the next day it’s I think

With most of the Goen dishes even Sorak or you know any kind of Curry always tastes better the next day once kept overnight in the refrigerator now we’re going to add this jir Mir powder that we’ve just prepared Again mix this in well and fry it in well

Now I remember in the good old days when my grandom used to make this she used to actually grind you know the green chilies and the ginger garlic and a few of the whole spices on the grinding stone sometimes I used to be delegated

That job and uh even that used to add a different flavor to this dish but of course in today’s modern age we need to uh you know be quick and prepare things on an easier basis so now I’ve just drained the water from the potatoes and I’ve added it to the uh

Chicken now if you don’t like potatoes in your curries you can drop out the potatoes I love potatoes in my Curry even in my chicken curries I love adding potatoes I don’t know it just gives a different flavor to the recipe and I think most Goen dishes meat dishes do

Call for potatoes um in the recipe of course if you’re making this with fish then please don’t add potatoes it will really taste very weird so now you’re going to add just one cup of water at room temperature just mix in everything very very well now this water is going to cook our

Chicken as well as our potatoes so now we’re going to let we’re going to put a high Flame into our uh pot and we’re going to let it all come to a boil that’s very important that it boils on a high flame and once it starts to

Boil then we are going to simmer it so it’s very important that the entire pot starts boiling on a high Flame and then once it starts to boil we’re going to simmer or slow down the flame and now it’s time to add some seasoning so we’re going to add salt to

Taste I’ve added about 34 of a teaspoon it’s always better to add less salt first and then you know taste it later and find that if you find the salt is less then add the salt later and now we’re just going to uh squeeze out the Tamarind pulp and just use the

Juice that we’ve squeezed out and add that to our recipe we’re going to stir in the salt and the tamaron juice well in the dish when I was making this jir Mir my entire home was smelling so amazing and it just reminded me of my Grandmom’s

Home and then just cover this and cook it on a very very low flame for about 10 to 15 minutes stirring in between checking in between you can add a little more water if you find that it’s drying up and after waiting patiently just cut up some soft fresh

Bow and just pour this amazing Cher in a bowl the doesn’t it look really delicious you have to make this to actually relish the deliciousness of it the aroma of it and it’s really really a different kind of dish it reminds me of a kind of Stew although it’s not exactly

A stew but it just goes I think best with pow the pow just soaks in all the deliciousness and goodness of this chir m so the beef uh Jia tastes different the fish tastes different so you can try it out and let me know in the comments box below how your jir turned

Out you can also pour it on some lovely hot steamed rice and uh it tastes amazing and the potatoes also just tastes Divine with all of the spices so I hope you like today’s recipe this was a special request by one of my regular viewers per PE dza so Pearl I

Hope you will try out this recipe and let me know how you liked it and uh if you all want to me to show you all any particular recipes please leave your requests in the comments box below I’ll be so happy to oblige and you know show

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My recipe today have a great day and I’ll catch you in my next video bye