Rice - Coated Meat Balls & Mixed Vegetable Curry

These tasty meat balls are also called Pearl Balls or Porcupine Balls because the rice grains stick out like the quills of a porcupine.

Makes about 30 balls
Serves : 6

1 cup ( 250 ml ) short - grain rice
4 green onions
4 water chestnuts
1 clove garlic
1/2 lb ( 250 g ) ground beef
1 / 2 lb ( 250 g ) ground pork
1 tablespoon ( 15 ml ) soy sauce
1 tablespoon ( 15 ml ) rice wine / sherry
1 teaspoon ( 5 ml ) minced ginger root
1/2 teaspoon ( 2 ml ) salt
1 egg , beaten

In a bowl, cover rice with cold water; let stand for at least 2 hours. Drain well. Spread rice on clean kitchen towel ; let air - dry while preparing meatballs.

Mince onions , water chestnuts and garlic; place in large bowl. Stir in beef , pork , soy sauce , rice wine , ginger root , salt and egg ; mix well with your hands. Shape and roll firmly into 1 - inch ( 2.5 cm ) balls, dipping hands in water to keep from sticking , if necessary. Roll in rice, one ball at a time , to coat balls completely.

Place balls in 1 - inch ( 2.5 cm ) apart in two tiers of bamboo steamer lined with dampened cheesecloth. ( Alternatively , invert heatproof bowl in large saucepan ; pour in enough boiling water to come halfway up outside of bowl. Place balls on heatproof plate on top of bowl . )

Cover and steam for 20 to 30 minutes or until meat is no longer pink inside and rice is tender. ( Add boiling water as needed to maintain level. )

Currimbhoys
3 rd Avenue
Opp K4 Police Station , near Airtel & Royal Enclave Apartments
Anna Nagar East
Chennai

Tel # 26289807 / 43500029

Sometimes refrigerator yields odd amount of different vegetables , not enough for a dish individually , but ideal for a mixed vegetable curry. Otherwise , try this dish with just green beans - it?s just as good !!

3/4 cup raw cashews
1 onion, thinly sliced
1 1/2 teaspoon salt, or to taste
1 teaspoon finely chopped garlic
1 teaspoon grated fresh ginger
1 teaspoon turmeric powder
5 cm ( 2 - inch ) piece of cinnamon stick
10 curry leaves
400 ml thick coconut milk
200 ml ( 7 oz ) water
500 g ( 1 lb ) mixed fresh vegetables , cut in pieces

Cooked rice , other curries and accompaniments for serving

Method

Soak cashews in cold water for at least 1 hour.

In large , heavy saucepan , place onion , salt , garlic , turmeric, cinnamon stick and curry leaves. Combine half of the coconut milk with the water , and add to the saucepan. ( If the liquid is not sufficient to cover vegetables , dilute a little more coconut milk with an equal amount of water, and add this to the saucepan )

Simmer over low heat until onions are soft, about 10 minutes. Add the mixed vegetables and drained cashew nuts.

Simmer , uncovered , until vegetables are tender, 10 to 15 minutes or more. Taste and adjust seasoning. Pour in remaining undiluted coconut milk ; stir well ( do not boil again ) and serve with rice and other curries , if desired.