CHICKEN BALLS GRAVY

 INGREDIENTS

FOR BALLS:-

1. Minced meat                 250 gms
2. Onion                            1
3. Ginnger-garlic paste     1 tsp
4. Dhania powder              1 tsp
5. Garam masala                1 tsp
6. Turmeric                        1 tsp
7. Chilly powder                1 tsp
8. Roasted gram powder    1 tbsp
9. Mint leaves                    little
10. Coriander leaves           little

METHOD:-

• Grind meat, with onion, dhania, garam masala, turmeric, salt, ginger-garlic and chilly powder.
• Cut mint and coriander leaves and add to the ground meat.
• Add roasted gram flour and make small balls and keep it aside.

FOR GRAVY

1. Coconut                   1 cup
2. Small onion             1 cup
3. Tomato                    2
4. Ginger-garlic paste  1 tbsp
5. Chilly powder          2 tsp
6. Turmeric                  1 tsp
7. Salt                           3 tsp
8. Water                        5 cups
9. Garam masala          2 tsp
10. Dhania powder        1 tbsp
11. Coriander leaves      little
12. Mint leaves              little
13. Badaga                     little
14. Castor oil                 1 tbsp

FOR POWDER MASALA:-

1. Roasted gram            3 tbsp
2. Fennel seeds              1 tsp
3. Cinnamon                  2"
4. Cloves                        5

FOR SEASONING:-

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Bengal gram               1 tsp
4. Curry leaves               few
5. Oil                              3/4 cup

METHOD:-

• Extract 2 types of milk from coconut, powder masala and keep it aside.
• Peel and cut onion, chop coriander and mint leaves.
• Heat oil, crackle mustard seeds, fry urad and bengal gram.
• Add curry leaves and onion, fry tomatoes, ginger-garlic paste and mash.
• Add powder masala, chilly powder, garam masala, turmeric and dhania powder.
• Fry for a while, add water, salt, badaga, castor oil, mix and bring to boil.
• Drop the balls one by one and cook for 5 minutes on medium heat.
• Add coconut milk and cook for 10 minutes on low flame until the floats on top.
• Garnish with coriander and mit leaves.
•  Serve with rice, biryani, chapati, puri, idly, dosas.