Mutton Keema Balls/ Keema Vundallu

Description:

Mutton Keema Balls/ Keema Vundallu is one of my favorite dish. This can be served as starter. It also tastes yummy with steamed rice and ghee.

Ingredients:

Mutton Keema: ½ kg
Green Chilies: 8
Ginger Garlic Paste: 1 Spoon
Tumeric: ¼ tsp
Chilli Powder : 1 Spoon
Garam Masala: 1 Spoon
Coriander Leaves : little (Kothimeera)
Salt: As required
Oil: As required for deep fry

Method of Preparation:

1. In a mixer add Green Chilies, Ginger Garlic Paste, Turmeric, Chilli Powder, Garam Masala, Coriander Leaves and Salt make it to a smooth consistency without adding water.
2. In the same mixer add drained Mutton Keema and make it to paste so it mixes equally with masala.
3. Make it as round balls.
4. Heat tava and add 1 spoon oil. Place the balls in it and cover with lid.
5. Cook it on low flame for 5 mins so the water comes out.
6. Check frequently the balls are not sticking to the tava and keep turning it around.
7. Cook it till the water comes out of it completely. Once balls get dry keep it aside.
8. In another tava add oil for deep fry.
9. Once oil is heated add the balls and fry it till the balls turn brown and cooked well.
10. Ready…to EAT.

Tips:

1. Cooked balls can be stored in refrigerator freezer. When required can be deep fried in oil.

Palli Pachadi (Groundnut Chutney)

Description:

Palli Pachadi made of ground nut. This is also called as ground nut chutney. This can be served along with Idle/Dosa/Pesaratu. Spicy Andhra Pachadi.

Ingredients:

Ground nuts: 50gms
Fried Chana Dal: 25gms
Green Chilies: 12
Tamarind: Little
Garlic: 4 cloves
Jeera: ¼ spoon
Salt: As required
Oil: 3 tablespoons

Method of Preparation:

1. Heat Oil in tava, fry ground nuts.
2. Add Green chilies and fry it.
3. Once above items are cooled then grind garlic, salt, Jeera, Fried Chana Dal, Tamarind and above fried items to fine paste with water.
4. Ready.

Gongura Pachadi

Description:

Gongura Pachadi is spicy Andhra special pickle. This is made of Red Sorrel leaves. With tastes tangy, spicy…which can be served with hot steamed rice and ghee…is one of the best combinations. It can also be served with idle, dosa.

Ingredients:

Red Sorrel (Gongura) : 1Kg (Leaves)
Chilli Powder : ¼ Kg
Salt : ¼ Kg
Red Chilies : 50 gms
Oil : 400 gms
Urad Dal : 50 gms (Minappappu)
Jeera : 50 gms
Garlic : ¼ kg
Tamarind : ¼ Kg
Fenugreek seeds : 25 gms (Menthulu)
Channa Dal : 50 gms (Senaga Pappu)
Mustard : 50 gms (Avaalu)
Turmeric Powder : 2 table spoons
Curry Leaves : 10-20leaves(as required)

Method of Preparation:

1. Clean Gongura leaves and wait till water is drained.
2. Heat 6 tbsps of oil in tava. Fry the Gonguru leaves in oil.
3. While frying add little salt, wait till water is evaporated and keep it aside.
4. Soak Tamarind in sufficient hot water for 15 min.
5. Grind the salt, chilli Powder and Tamarind Paste.
6. Lastly add fried gongura leaves, grind it for another 2 rounds and keep Gongura paste aside.
7. Prepare Garlic paste and keep it aside.
8. Heat the remaining oil in tava and add red chilies, mustard, channa dal, urad dal, Menthulu, turmeric powder and lastly add jeera and curry leaves.
9. After above talimpu is cooled, add gongura paste and garlic paste and mix it well.
10. Ready…to EAT.