Craving #MaaKaKhana? Try out this delicious recipe that’s been lovingly shared with us as part of our Mother’s Day campaign. We’re sure you’ll feel this mother’s love on your plate when you eat it. Enjoy!
What’s so special about this dish? Here’s what Rajshree has to say:
“My Maa always made this dish once a month during our childhood. It was like every one at home waited for this day and enjoy the lovely taste. Today the fine memories of childhood come back when we make this dish.”
Method for making meatballs:
In a bowl take mutton kheema. Dry roast the besan in a pan for a minute and add it to the kheema. Add all the dry masalas (as listed in ingredients). Dry roast dry coconut and grind it. You can also use roasted desiccated coconut instead of dry coconut. Slice the onion and fry it one tbsp. of oil till they turn brown and make a fine paste without adding water. Add green chilly in the mixer while grinding onions. Add the paste to the kheema. Add oil, curd and finely chopped coriander leaves and mix it well with your hands.
Take the small portion of the mixture, apply some water to your palms if the mixture is sticking to your hands and make small balls by rolling the mixture between your palms. Place the balls at a distance in a plate and keep aside.
Method for making curry:
Slice the onions and fry them in 2 tbsp. oil till they turn brown and grind it to make a fine paste. Heat a wide kadai or pan. Add oil and let it heat. Put khada masala and onion paste in the oil and fry it. Then add all dry masala, salt as per taste and stir it well. Add a glass of hot water and mix it and let it boil for a minute. After the boil, place the meat balls and let it boil for a minute. Do not disturb the meatballs till they are set.
If you want to stir the curry without breaking the meatballs, hold the handle of the pan / kadai and shake it. Cover the pan with a lid and cook it for 15 minutes on low flame. After 15 minutes, check if the meatballs are cooked. Garnish it with fresh finely chopped coriander and enjoy the meal.