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Wednesday, April 16, 2014

Kheema Grounded Goat Balls Biryani

Kheema is grounded meat, usually used to make curry. Today I made Kheema biryani for the first time and it came out very well.

Biryani is a great traditional hyderbadi dish that can go as a menu for either lunch or dinner. Kheema balls are prepared with a mix of grounded meat (I used goat meat), onions, mint, coriander leaves and spices and fried in oil. The flavor of these kheema balls in biryani makes it unique and tastes so good.

Ingredients:

For Kheema Balls

Grounded goat – 1/2lb

Egg – 1 no

Onion – 1 small

Green chillies – 2 no

Corn flour – 2 tsps

Jeera powder – 1 tsp

Ginger garlic paste – 1 tsp

Coriander powder – 1 tsp

Gram masala powder – 2 cardamom, 3 cloves, 2 small slice cinnamons grind them all

Coriander leaves chopped – ½ cup

Mint Leaves

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp

Salt to taste

For curry

Grounded goat – ½ cup

Onion – 1 small

Green chillies – 2 no

Garam masala powder (combination of above spices) – 1 tsp

For Biryani

Ghee - 2 tsps

Basmati Rice 2 cups

Onions 1 no finely sliced

Green chilies 5-6 slit

Ginger garlic paste ½ spoon

Coconut milk – 4 tsps

Fennel Seeds -1 tsp

Coriander powder -1 tsp

Lemon juice - 3 tsps

Water - 2.5 cups

Salt As Required

Biryani masala

Bay leaves 4-5

Jeera 1 tsp

Black cardamom 2

Star anise 2

3-4 pepper corns

2-3 cinnamon sticks

2-3 cardamom

5 cloves

2 mace/jathipoo

Black stone flower/kalpasi 2 nos

Oil for frying

Preparation:

Wash basmati rice and soak in water for 30 mints
Meanwhile to make balls, first clean the meat in water and drain well.
Boil grounded meat with very little water along with ginger garlic paste and salt for 5 mins.
After it gets boiled strain the water.
In a vessel put the grounded meat, corn flour, chopped onions, chopped green chillies, jeera powder, coriander powder, garam masala powder, coarinder leaves, mint leaves, little salt, turmeric powder, chilli powder, egg and mix well.
Make small sized balls from the above mixture and keep them aside.
Heat the oil and deep fry the balls till golden brown. After fried remove them on paper towel and keep them aside.
To make curry heat 1 tsp of oil in a pan. Add chopped onions, green chillies and cook till the onions become soft.
Add grounded meat and little water and cook it.
Now add garam masala powder and cook for 10mins. After cooked remove from heat and keep it aside.

Heat ghee in a pan, add all the biryani masala items and stir well.
After few seconds add onions and sauté for few minutes.
Now add green chilies, ginger garlic paste and again saute for few minutes
Add coarinder powder,fennel seeds and mix well.
Add the above prepared curry and mix well
Add basmati rice by draining water and mix well.
Add fried keema balls and mix well.
Now take the above mixed spices,rice in rice cooker add water, coconut milk, lemom juice and salt
Lastly place the keema balls on top of the rice and cook well
Garnish with mint and coarinder leaves.
Serve with Raita.

Friday, April 11, 2014

Grilled Tomato and Eggplant Salad with Goat Cheese on Garlic Bread Crostini

I was anxiously anticipating, what I reluctantly believed to be, my final opportunity of the year to fire up my barely used Weber charcoal grill and gently grill this glorious T-Bone steak over a wood fueled fire to primal perfection. But, alas, the typical windiness of a late afternoon autumn day in northern Indiana almost foiled my farewell feast. Though I was hesitant to light the coal and allow the free flying ashes to set ablaze my mothers neighborhood which, like so many areas in this part of the country, is a tinderbox due to a serious lack of precipitation, I was glad to have the BBQ safety net that is the gas fired grill waiting on stand by.

To accompany this carnivores delight, some grilled veggies including eggplant, onion, tomato, mushrooms, and sweet red pepper. Chopped and combined with olive oil, balsamic vinegar, salt, pepper, chopped fresh parsley and fresh goat cheese, spooned over grilled garlic bread. A simple spread made from butter, olive oil, a hint of lemon juice, a tiny pinch of cayenne pepper and a healthy sprinkle of salt all combined and schmeared, yes schmeared, all over a crusty French baguette and grilled to crunchy deliciousness.