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Showing posts with label INDIAN- MUTTON. Show all posts
Showing posts with label INDIAN- MUTTON. Show all posts

 Mutton Kola Urundai /Mutton Kheema Balls the popular Chettinad recipe in South India (Tamil Nadu). Without adding this recipe in my blog nonveg -Chettinad the recipe won't get fulfilled. The origin of kola balls is from Thanjavur. At first, kola balls are made with raw banana, Later, mutton is substituted instead of raw banana for the first time in Madurai Chandran mess. It is a popular mutton starter recipe in south India of Tamilnadu. Kids and adults love this recipe alike. Its inner soft and outer crispy layer recipe. Grounded masala along with meat gives you a flawless aroma. 


            It is easy to make at home with few ingredients, delicious to have. You can have this Mutton kola as a starter or with any veg or Non-veg meals.

=>Vegetarian try kola balls with raw banana, banana blossom, soya, potato... I already shared the recipe Vazhaipoo Kola Urundai/Banana blossom kola balls. 
 
Tips to follow: => How to make perfect Mutton kola Urundai? 
  • If you get minced mutton use it directly. // If you don't get minced mutton (kheema) grind the boneless mutton into a paste and use it.
  • Do not add besan flour instead of split roasted gram powder =>Adding besan flour, kola becomes hard.
  • Do not add egg, if you refrigerate it for later use. 
  • Do not add oil while sauteing minced mutton.
  • Do not use fat minced mutton, fat in mutton balls will disintegrate in the oil.

Come I will share with you all, How to Make a Simple, Delicious, Crispy Mutton Kola Urundai/Mutton keema Balls with step by step pictorial method. 

                     Learning and Sharing is real Happiness!!!!!!                     

 Course: Non-Veg/Starter 

 Prep Time:30 min

Cook Time:20 minutes

 Cuisine: INDIAN

 Serving:3

 Author: Bhuvana Devi

Ingredients:
  • Mutton-250 grams.
  • Cinnamon-1(2 inches).
  • Cloves- 2.
  • Cardamom-2.
  • Fennel seeds- 1 tsp.
  • Poppyseeds-1tsp (If you don't get in your country, skip it).
  • Shallots-12.
  • Ginger &Garlic paste-1tsp
  • Grated coconut-2 tbsp.
  • Green chilies-2.
  • Curry leaves- 2 sprigs.
  • Corriander leaves - 3 stalks.
  • Split roasted gram(pottukadalai) powder- 2tbsp.
  • Turmeric powder-1/4 tsp.
  • Chili powder-1/2 tsp.
  • Corriander powder-1/2 tsp.
  • Cumin powder-1/4tsp.
  • Oil to deep fry.
  • Salt req.
Instructions how to make mutton kola Urundai :
  • Add the boneless mutton into the blender, blend well smoothly this is mutton kheema. (if you get minced mutton skip this step).
  • Heat a pan to add the minced mutton, chili powder, turmeric powder, coriander powder, cumin powder, salt req, saute it. let the mutton gets cooks well until all water in the mutton gets evaporated.  Keep it aside.
  • Take a blender, add shallots, fennel seeds, poppy seeds, cinnamon, cardamom, cloves, green chilies, coriander leaves, curry leaves, ginger-garlic paste, grated coconut, blend well finely. (do not add water).
  • In the same blender, add the cooked mutton, split roasted gram(pottukadalai) powder, check for salt, and add it. Blend well into a smooth paste.
 --->if you feel the kola mixture is too dry need to add little water, add it around 1-2 tsp, and grind well and use it. If you feel the kola mixture watery add a tbsp of a split roasted gram(pottukadalai) powder and grind well. 
    • Transfer it to the bowl, Apply few drops of oil in your hand, take a small portion of the kola mixture, make a small ball about 1.5 inches in size make a soft dough, make a small ball 1.5 inches. do the same with the remaining mixture.
    • Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating into the oil.
    • Heat a pan to add enough oil to deep fry the kola balls. once the oil gets hot, add the kola balls gently in the oil and fry it in medium flame until it turns golden brown color. Flip the other side and cook. (do not fry the balls in high flame, kola balls will get too dark quickly before it cooks).
  • Turn off the stove and serve it hot as a starter or with any Veg or Non-veg meals.
I hope you all love it💓. Try it in your kitchen!! 

If you try this recipe, leave a comment below, let me know how it turns out for you. 
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How to make Mutton Kola Urundai/Mutton keema Balls with step by step pictorial method:
Step 1: Add the boneless mutton into the blender, blend well smoothly this is mutton kheema. (if you get minced mutton skip this step).
Step 2: Heat a pan to add the minced mutton, chili powder, turmeric powder, coriander powder, cumin powder, salt req, saute it. Let the mutton gets cooks well until all water in the mutton gets evaporated.  Keep it aside.


Step 3: Take a blender, add shallots, fennel seeds, poppy seeds, cinnamon, cardamom, cloves, green chilies, coriander leaves, curry leaves, ginger-garlic paste, grated coconut, blend well finely. (do not add water).
 
Step 4:In the same blender, add the cooked mutton, split roasted gram(pottukadalai) powder, check for salt, and add it. Blend well into a smooth paste.
 --->if you feel the kola mixture is too dry need to add little water, add it around 1-2 tsp, and grind well and use it. If you feel the kola mixture watery add a tbsp of a split roasted gram(pottukadalai) powder and grind well. 
 
Step 6: Transfer it to the bowl, Apply few drops of oil in your hand, take a small portion of the kola mixture, make a small ball about 1.5 inches in size make a soft dough, make a small ball 1.5 inches. do the same with the remaining mixture.
 

Step 7: Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating into the oil.
Step8: Heat a pan to add enough oil to deep fry. once the oil gets hot, add the kola balls gently in the oil 

   
Step 9: Fry it in medium flame until it turns golden brown color. Flip the other side and cook. (do not fry the balls in high flame, kola balls will get too dark quickly before it cooks).
      

Step 10: Turn off the stove 
 
Yummy, delicious, crispy, tasty Mutton Kola Urundai /Mutton keema Balls is ready to serve. You can serve it hot as a starter or with any VEG or NON-VEG meals.

If you try this recipe, leave a comment below, let me know how it turns out for you.

Also, post your suggestions in the comment box below. 

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2

Indian Mutton Semi gravy is a mouthwatering and good weekend recipe for all mutton lovers.It goes well with Plain rice, Biriyani, Coconut rice Roti, Idly, Dosa, and Idiyappam. Everyone has their own way of cooking gravy. This recipe is simple, yet tasty to make.  Also, this gravy won’t go wrong and it is a perfect bachelor recipe. Feel free to add your own Masala Powder. Adding Garam masala enhances the flavor of this gravy, I had this gravy with hot idly, it is delicious!!

Do try the Homemade - Garam Masala Powder and store it for a year. I have added the link for preparing Homemade - Garam Masala !!

 

Cuisine: Indian

Course: Indian Mutton -Curry

Cooking time: 30 min

Preparation time: 15 min

Author: Bhuvana Devi

 Ingredients:

      1.     Indian Mutton- 250gram

      2.     Cooking oil- 3tbsp

      3.     Shallots/Indian onion- 10 nos.

      4.     Cloves- 2

      5.     Cinnamon- 1 (2 inch)

      6.     Cardamom- 3

      7.     Green chili - 2

      8.     Onion chopped – 1cup

     9.     Tomato chopped- 1

    10. Mustard seeds- 1tsp

    11. Cumin seeds- 1tsp

    12. Fennel seeds- 1tsp

    13. Ginger garlic paste- 1tsp

    14. Garam masala powder -1tbsp

    15. Turmeric powder-1/4 tsp

   16. Red chili powder-1tsp

    17. Grated coconut- ½ cup

    18. Curry leaves- few

 Preparation:

Mutton cooking:

  •     Take the Mutton pieces wash and clean with turmeric powder.
  •        Take a pressure cooker with 1 cup of water, mutton, salt and cook well for 5 whistles and keep it aside with mutton water stock.

Masala Preparation:

  •          Add ½ tsp oil with 10 shallots, 1 chopped tomato in a pan, sauté well and keep aside.
  •         Take a blender to add ½ a cup of grated coconut with little water and blend it into a smooth paste.

Instructions:

     ·        Take a pan to add 2tbsp oil, mustard seeds, 2cloves, 2-inch cinnamon, 2 cloves, 3 cardamom, 1tsp fennel seeds,1tsp cumin seeds, curry leaves, sauté it.

     ·        Add chopped onions, green chili, salt and sauté it well.

     ·        Add ginger-garlic paste and cook well, until the raw smell goes.

     ·    Add 1/4tsp of turmeric powder sauté well and add cooked mutton pieces. And mix well.

     ·        Add 1 tbsp of Garam masala powder, sauté well.

     ·        Then add the mutton stocks and mix and cook it for 5 min.

     ·        Now add the shallot tomato paste, 1tsp of chili powder and mix and cook for 3 min.

     ·        Add the coconut paste, add salt req. mix and cook well for 10 min.

     ·        Garnish it with coriander leaves and turn off the flame.

 

 Serve Mutton Semi Gravy along with the best combo dishes like Plain rice, Biriyani, Coconut rice Roti, Idly, Dosa, and Idiyappam to stimulate your taste buds.

                             Try it in your kitchen! Enjoy!

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  Pictorial step by step method:

Step1: Take a pressure cooker with 1 cup of water, mutton pieces, salt and cook well for 5 whistles and keep it aside with mutton water stock. 


                                          

     

Step2:  Add ½ tsp oil with 10 shallots, 1 chopped tomato in a pan, sauté well and keep aside. Take a blender to add ½ cup of grated coconut with little water and blend it into a smooth paste.                                                   


    


Step 3: Take a pan Add 2tbsp oil, mustard seeds, 2cloves, 2-inch cinnamon, 2 cloves, 3 cardamoms, 1tsp fennel seeds,1tsp cumin seeds, curry leaves, sauté it.   

       

     Step4:  Add the chopped onions and green chili and saute well.

                            

     Step5: Add ginger-garlic paste and cook until raw smell goes away, add turmeric powder, mutton pieces, salt and mix well.

          

  Step6: Add the Garam masala powder and mix well. Then, add the mutton  

     Stock and cook well for 5 min.  

         

     Step7: Add the shallot- tomato paste, chili powder,  mix, and cook for 3min.                             

    Step8; Add the coconut paste, mix well, add salt req, mix well,  cook for 10 min.                                              

   Step9: Garnish it with coriander leaves and turn off the flame.




 Yummy mutton Semi Gravy is ready to serve!!

 

Serve the Mutton Semi Gravy with the best combo dishes like Plain rice, Biriyani, Coconut rice, Roti, Idly, Dosa, and Idiyappam to stimulate your taste buds.

                             For more Mutton Recipes check with this link MUTTON

                Try it in your kitchen!!! and enjoy with your loved ones !!!

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                          Thanks for visiting my blog!! Welcome Again !!

 

 

   

 

 

 

 

 

 


5


Indian Mutton /Lamb Liver Fry is popular in all countries. They have their own style. I will prepare it in  South Indian style with spices added in it which enhances the flavor of the recipe. The liver is a healthy food with many essential nutrients like vitamin B 12, Vitamin A, Folic Acid, Iron, Zinc. It is good to have in women's meals. Even though it has many essential nutrients it will cause problems if it is taken in large amounts. So the Liver should not be consumed daily, once in a month is better. Adding spices in the liver gives you the flavor of the recipe and it is tasty to eat. It is a simple recipe with less readily available ingredients. Cooking time is quite more when cooked in a pot. You can also use pressure cookware for cooking the liver. Here I share with you how to make liver fry in a tasty way.

                   Learning and sharing is a real happiness 😃😃



🔖Cuisine: Indian
🔖Course: Non -veg (Dry)
⏰Cooking time: 30 min
⏰Preparation time: 15 min
👩Author: Bhuvana Devi

Ingredients:

1.    Mutton/Lamb Liver -250 gm
(Cut into small pieces)
2.     Oil  - 1 tbsp
3.     Mustard seeds -1/2 tsp
4.     Shallots (chopped) – 10 no’s
5.     Tomato (chopped) - 1
6.     Ginger garlic paste – 1 tsp
7.     Garam Masala powder-1/2tsp
8.     Turmeric powder-1/2 tsp
9.     chili powder -1tsp
10. Black pepper powder-1 tsp
11.  Grated coconut (optional)-2 tbsp
12.  Coriander leaves (few)
13. Curry leaves (few)

Method:

     1.     Take a pan, add 1 tbsp oil, mustard seeds, curry leaves.
     2.     Add chopped onions sauté it well for a few mins until the onion turns glossy.
     3.     Add ½ tsp Turmeric powder, ½ tsp GaramMasala, 1 tsp chili powder, 1tsp Black pepper powder and sauté well.
     4.     Then add 1 tsp of ginger garlic paste and cook well till the raw smell goes.
     5.     Add chopped tomato and sauté well.
     6.     Add the Mutton/Lamb liver pieces and salt to taste.
     7.     Now, Add ½ cup water and bring it to boil.
     8.    Then, cover with the lid and cook well until the liver gets soft.
     9.     Now add grated coconut (optional) and fry it in low flame until curry gets completely dry.
    10. Then, Add coriander leaves to garnish and turn off the flame.
Mutton/ Lamb liver fry is ready to serve!!!

Pictorial step by step method:

Step1: Take a pan, add 1 tbsp oil, mustard seeds, curry leaves sauté well.



Step2:  Add chopped onions sauté it until it turns glossy.


Step 3: Add ½ tsp Turmeric powder, ½ tsp Garam Masala, 1 tsp chili powder,        1tsp Black pepper powder and mix well.


Step4: Add 1 tsp of ginger garlic paste cook well until raw smell leaves.

Step5: Add chopped tomato and sauté well



Step6: Add the Mutton/Lamb Liver pieces and salt to taste.

   

Step7: Now, Add ½ cup water and allow it to boil.


 Step8: Cover with the lid and cook well until the liver gets soft and until curry gets completely dry.



Step9: add grated coconut (optional).



Step 10:Add coriander leaves to garnish and turn off the flame.

     Spicy Mutton/Lamb  liver fry is ready to serve!!


                         Serve it with roti, steam rice.


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