Tuesday, December 20, 2011

Meat Balls

Ingrediants to make balls:
Ground chicken 2lbs (any ground meat can be used)
ginger garlic paste 2 spoons
chilli powder - 2 spoons
garam masala powder- 1 spoon
dhaniya powder- 1 spoon
lemon juice - 1 spoon
oil - 1 spoon
mint leaves(optional)
coconut - 2 spoons ( optional)
Ingrediants to make sauce:
oil 2 spoons
soy sauce - 2 spoons
chilli sauce - 1 spoon
Tomato ketchup - 2 spoons
curry leaves
jalapeno peppers-2or3
coriander leaves and raw onions to garnish.

Step 1: mix all the ingrediants from first section and refrigirate over night(can be left at room temperature for 2hrs)
make small appetizer size balls and pressure cook for 3whistles, by adding half cup of water to the balls.
another way to cook is to add water to a wide pan, add kheema balls, cover and cook.
the balls should not be pink inside, to make sure they are cooked well. 

Step 2: in a wide pan, heat oil, add curry leaves, fry 2mnts and remove from oil. in same oil add jalapeno pieces(cut length wise) fry 2mnts and remove.
in same oil, add soy sauce, chilli sauce and ketchup, heat for 2mtns. drain any water from meat balls, add to the sauce, mix well.
trun off the heat, add fried curry leaves and jalapenos,mix, cover and leave for 5mnts.
 garnish with corinder leaves and raw onion rings.

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