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19.4.18

Chicken Mince Ball Curry

CHICKEN MINCE BALL CURRY
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. 

For the Meatballs:
Chicken Mince - 1/2 kg, finely minced meat
Garam masala powder - 1/4 tsp
Green chilies - 2, finely chopped
Coriander leaves - 4 tbsps, finely chopped
Pepper powder ½ tsp
Salt - 1/2 tsp

For Gravy
Onions - 2, large, finely chopped
Tomatoes – 2 (I pureed my tomatoes)
Potatoes - 2 cubed
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chili powder - 1 1/2 tsps
Coriander powder - 1 tbsp
Cumin powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Curry leaves - 1 sprig
Coconut milk - 1/2 cup
Salt to taste
Cooking oil - 3 tbsps
Coriander leaves - 2 tbsps, finely chopped


In a bowl, add the thoroughly washed and drained minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.

Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 minutes on low to medium flame.

Once the onions turn transparent, add the ginger garlic paste and saute for 3 minutes.  Add red chili powder, coriander powder, cumin powder and turmeric powder.  Add tomato puree and cook on low to medium flame for 7 mts or till the oil separates.
Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 minutes. Add the potatoes.  Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 5 minutes. Lower the flame, place lid and cook for 20 minutes.  Add coconut milk and cook further 5 minutes and turn off heat. Garnish with chopped coriander leaves.

Serve with boiled rice, pulao or chappati

17.4.18

Andra style Stuffed Brinjals (Gutti vankaya)



Gutti vankaya is a delicious South Indian recipe consisting of eggplants, stuffed with a flavorful paste. If you would like to try an ethnic dish, packed with flavor, try Gutti Vankaya for dinner tonight !

The cuisines of Andhra are the spiciest in all of India. Generous use of Chili and Tamarind make the dishes tangy and hot. The majority of a diverse variety of dishes are vegetable- or lentil-based.




Stuffed Brinjals

6 small Brinjals – slit into 4 (now wholly) and placed in bowl of salted water

Roast and grind to fine powder

4 tbsp peanuts
2 tbsp coconut desiccated or fresh coconut
2 tbsp sesame seeds
1 tbsp coriander seeds
½ tsp cumin seeds (jeera)
1 small cinnamon stick
2 cloves, 2 cardamom
4-6 red chillies or
1 tbsp red chilly powder (don’t roast this)
1 tbsp tamrind paste (don’t roast)
Salt

For Gravy

2 medium sized onions – finely sliced
1 tsp Ginger Garlic paste
2 green chillies slit
1 tsp tamrind paste
1 tsp turmeric powder
1 tsp jeera
1 tsp mustard
1 sprig curry leaves
Coriander leaves chopped fine for garnish
Salt as required
2 tbsp oil


Method

Cut the brinjals (now fully) make four slits and soak in salted water. Wash brinjals nicely.

Roast ingredients under “roast and grind” – till you get a nice aroma. Cool and grind to fine powder. If adding chilly powder do not roast this, just add whilst grinding.   Add salt and tamarind paste or lemon to the mixture. 

Remove the brinjals from water and stuff with this stuffing.

Heat oil, add curry leaves, jeera and mustard, add onions and fry till brown, add green chillies, ginger-garlic paste and fry.  Once the rawness disappears, add the tomatoes, salt and cover and cook till tomatoes are mushy. Add turmeric and fry for 2-3 minutes.

Add the stuffed brinjals and let is fry 2-3 minutes (don’t burn it).  Pour 1 cup water or just enough to make a gravy.  Cover and cook on medium heat.

Once they are fully cooked and tender add coriander leaves, adjust salt.


Serve hot with chapatti.


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COOKING AND HOMEMAKING

COOKING AND HOMEMAKING