Sunday, February 6, 2011

Geeta Baliga | Minced Meat Ball Curry

Here's another delicacy from Geeta Pachhi...

For the Meat Balls:
Mutton Kheema - 1 pound (wash thorughly, drain the water and grind till it is blended may b for 2 to 3 minutes (some people do not grind it)
Chopped onion - 1 tbsp
Chopped ginger - 1 tbsp
Chopped garlic - 1/2 tbsp
Chopped coriander leaves - 6 tbsp
Garam masala powder - 1 tbsp
Red chilli powder - 1 tbsp
Putani powder - 1 tbsp
Beaten egg - 1 (optional)
Salt to taste
Oil - 1/2 cup

Add these ingredients to the kheema and mix it thoroughly till small balls can be done. Make small balls and keep aside. Heat oil and fry the balls on low fire till it done. The balls should not be over fried. When the color of the balls in heated oil changes, they should b removed from oil and kept aside.
For the Masala
Grated coconut - 1 cup
Cloves - 7 to 8
Cinnamon - 1" piece 
Green cardamom - 3
Coriander seeds - 3 tbsp
Cumin - 1 tsp
Poppy seeds - 1/2 tsp
Black pepper corns - 3-4 
Onion - 1 large sized chopped in to big pieces 
Red chilli powder - 2 tbsp or as per spice tolerance    

1. Heat little oil and add cloves, cinnamon, cardamom, coriander seeds, cumin seeds, poppy seeds, black pepper corns and stir for a minute.
2. Add the coconut gratings and chopped onion to it and stir on the fire for some time (about 2 to 3  minutes)
3. Add chilli powder, grind all together to a paste 
For the curry
Onion - 1 small, finely chopped
Ginger garlic paste - 1tbsp
Tomatoes - 2 medium sized, chopped
Salt to taste

1. Once all the meat balls are fried, in the same oil add chopped onion, ginger garlic paste and stir till it is light  brown in color and then add the chopped tomatoes and stir till it  becomes mushy. 
2. Add ground masala and stir till it leaves oil.
3. Add water, salt and simmer and add the cooked kheema balls and simmer for 2 , 3 minutes .
4. Garnish with chopped coriander leaves
5. Serve with Jolad rotis (Jowar rotis) or chapatis.

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