MUTTON KOLA URUNDAI / MUTTON KEEMA BALLS

 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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                        Thanks for visiting my blog!! Welcome again!!

QUICK FOOD

2

SPICY MASALA EGG FRY/EGG MASALA PIRATAL

Spicy Masala Egg Fry/ Egg Masala Piratal is an easy, simple, delicious, and quick & simple egg recipe.  This is not a complete dry recipe, you can have it with steamed plain rice, roti. This is my fav egg fry recipe, it is a regular recipe in my kitchen. Whenever I find coconut is going to expire, I prepare coconut milk rice.  I use coconut milk in common for making both spicy egg fry & coconut milk rice recipe. It is an excellent combo, must try recipe-combo. It is simple to make and yet delicious to have. 

                               This kitchen is seasoned with Love!!!!                     

Come I will share with you all, How to Make a Simple, spicy tasty egg masala fry with step by step pictorial method. Hope you all love it 💓 

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

Course: Non-Veg	Prep Time:20 min	Cook Time:20 minutes
Cuisine: INDIAN	Serving:3	Author: Bhuvana Devi

 Ingredients

• Hard-Boiled eggs-3
• Ginger &garlic paste -1 tsp 
• Oil- 1tbsp
• Onion -1(finely chopped)
• Green chili- 2 
• Salt-req
• Cinnamon-1,Cardamom-2, cloves-2
• Tomato -1 ( finely chopped)
• Coriander leaves to garnish
• Curry leaves-few.
• Cummin seeds-1tsp
• Mustard-1/4tsp
• Urad dal-1/4tsp
• IndianGaram masala-1 tsp
• Chili powder-1/2tsp
• Turmeric powder-1/4tsp

Instructions: 

·     Boil the eggs in a pan for about 10 min in a medium flame with enough water, close the lid and cook until the cracks found. allow it to cool, then egg peel off the shell, slit the eggs on four sides in equal space.

· Heat a pan, to add 1tbsp of oil, mustard seeds, urad dal, curry leaves, 1 cinnamon, 2cloves 2 cardamom, cumin seeds, saute well.

·  Add chopped onion, 2 sliced green chilies, saute well until onion turns glossy. Then, add ginger &garlic paste saute well until the raw smell goes away. 

·  Add 1tsp of chili powder,1/4tsp of turmeric powder, 1tsp of  Indian garam masala, 1/2 tsp chili powder salt req mix well. Add the chopped tomatoes, mix and cook well.

· Now, add the slitted eggs, mix well. 

·  Add 1/4 cup of coconut milk, mix and cook well for 7-8 mins until oil separates (check for salt &spice).

                      Yummy, Delicious, Masala spicy egg fry is ready to serve.

                                 

Serve it with plain steamed plain rice, roti, all veg rice. I love to have Spicy masala egg fry with coconut milk rice. Yummy!!!!! its an excellent combo!!!!!

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

How to make Spicy masala Egg fry with step by step pictorial method:

Boil the eggs in a pan for about 10 min in a medium flame with enough water, close the lid and cook until the cracks found. allow it to cool, then egg peel off the shell, slit the eggs on four sides in equal space.

  

Heat a pan, to add 1tbsp of oil, mustard seeds, urad dal, curry leaves, 1 cinnamon, 2cloves 2 cardamom, cumin seeds, saute well.

 

Add chopped onion, 2 sliced green chilies, saute well until onion turns glossy. Then, add ginger &garlic paste saute well until the raw smell goes away.

Add 1tsp of chili powder,1/4tsp of turmeric powder, 1tsp of  Indian garam masala, 1/2 tsp chili powder salt req mix well.

Add the chopped tomatoes, mix and cook well.

Now, add the slitted eggs, mix well. 

Add 1/4 cup of coconut milk, mix and cook well for 7-8 min, until oil separates (check for salt &spice)

    Yummy, Delicious, Masala spicy egg fry is ready to serve.

Serve it with plain steamed plain rice, roti, all veg rice. I love to have Spicy masala egg fry with coconut milk rice. Yummy!!!!! its an excellent combo!!!!!

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

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        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

           Thanks for visiting my blog!! Welcome again!!

NON-VEG CURRY

0

VILLAGE STYLE EARTHENWARE CHICKEN GRAVY // MANCHATTI CHICKEN KUZHAMBU

You are here➤NON-VEG RECIPES➤ CHICKEN➤ CHICKEN CURRY ➤ VILLAGE STYLE -EARTHENWARE CHICKEN  GRAVY //MANCHATTI KOZHI KOOTU//ONEPOT CHICKEN CURRY

Village style earthenware chicken gravy is an authentic chicken recipe of Tamilnadu. I learned this recipe from my mom. My grandma used to make this recipe in earthenware in a wood fire stove, we call it virakuaduppu(Tami). During our summer vacation, we mostly prefer to go to grandma's home, there we go to the garden, river, coconut groove, cooking in the garden -having meals, playing in the greeny land with my cousins is the best days to remember.. childhood days are always special to everyone. we all grownup and moving in this busy world, But this quarantine -Covid19 digs up my old memories. I came to know about this recipe from my mom. with no delay, I prepared this chicken gravy and tasted it. yummy, My mom was happy and feel grandmas chicken gravy taste in this recipe.

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

Come!! I will share with you all, how to make  VILLAGE STYLE -EARTHENWARE CHICKEN  GRAVY //MANCHATTI KOZHI KOOTU//ONEPOT CHICKEN CURRY recipe with the step by step pictorial method. 

Village style - Earthenware - Chicken Gravy //                              Manchatti Kozhi Kootu.                                               Course: Chicken Curry  Prep Time:10minutes Cook Time:30 minutes  Cuisine: Indian Serving: 4  Author: Bhuvana Devi INGREDIENTS: ➤Chicken- 1/2 kg ➤Sesame oil- 2tbsp ➤Corriander seeds- 1tbsp ➤Fennel seeds-1tsp ➤Cumin seeds-1tsp ➤Black pepper-1tsp ➤Poppy seeds-1/2tsp ➤Tomato-1 ➤Dry red chilies-8 ➤Mustard seeds-1/2tsp ➤Curry leaves- few ➤Shallots-10 ➤Green chilies- 3 ➤Turmeric powder- 1 ➤Ginger-1 inch ➤Garlic-6 cloves ➤Salt req  PREPARATION: Take the chicken pieces with 1 tsp of turmeric powder add enough water and clean it twice, keep it aside  Soak 8 dry red chilies with hot water for 10 min. Dry roast 1tbsp of coriander seeds, 1tsp fennel seeds, 1/2tsppoppy seeds,1/2 tsp black pepper,1/2tsp of cumin seeds. Using a blender/Mixie, Blend all the dry roast spices with soaked red chilies with little water into a smooth paste, keep it aside. Blend the Ginger and Garlic into a fine paste using a blender/Mixie. Slice the green chilies, finely chop the tomatoes, shallots, and keep it aside. INSTRUCTIONS: Take an earthen pot to heat 2 tbsp of oil, mustard seeds,1/2tsp of cumin seeds, curry leaves. Once the mustard seeds get popped out, add chopped shallots and saute well until the onion turns glossy. Add the ginger-garlic paste, add 2 sliced green chilies, saute well until the raw smell goes away. Add the chopped tomatoes and mix well until tomatoes turn soft. Now, add the cleaned chicken, 1/4 tsp of turmeric powder, salt, mix well. Add the grounded masala paste and mix well. Now, add 1/2cup of water, check for salt, mix well and close with a lid and cook well. (if you want more gravy, add 1/2 more cup of water). Stir it occasionally and cook well. (if you still need spicier- add chilly powder) Once the chicken gets cooked well Turn off the flame. Serve the village-style earthenware chicken gravy with hot steamed plain rice- rasam, hot idly, dosa, chapati, paratha.           Yummy spicy village-style earthenware chicken gravy is ready to serve. HOW TO MAKE VILLAGESTYLE EARTHENWARE CHICKENGRAVY IN PICTORIAL METHOD: Take the chicken pieces with 1 tsp of turmeric powder add enough water and clean it twice, keep it aside  Blend the Ginger and Garlic into a fine paste using a blender/Mixie. Slice the green chilies, finely chop the tomatoes, shallots, and keep it aside. Soak 8 dry red chilies with hot water for 10 min.   Dry roast 1tbsp of coriander seeds, 1tsp fennel seeds, 1/2tsppoppy seeds,1/2 tsp black pepper,1/2tsp of cumin seeds. Using a blender/Mixie, Blend all the dry roast spices with soaked red chilies with little water into a smooth paste, keep it aside.   Take an earthen pot to heat 2 tbsp of oil, mustard seeds,1/2tsp of cumin seeds, curry leaves.   Once the mustard seeds get popped out, add chopped shallots and saute well until the onion turns glossy. Add the ginger-garlic paste, add 2 sliced green chilies, saute well until the raw smell goes away. Add the chopped tomatoes and mix well until tomatoes turn soft. Now, add the cleaned chicken, 1/4 tsp of turmeric powder, salt, mix well.    Add the grounded masala paste and mix well.   Now, add 1/2cup of water, check for salt, mix well and close with a lid and cook well. (if you want more gravy, add 1/2 more cup of water).   Stir it occasionally and cook well. (if you still need spicier- add chilly powder).   Once the chicken gets cooked well Turn off the flame.               Serve the village-style earthenware chicken gravy with hot steamed plain rice- rasam, hot idly, dosa, chapati, paratha.                                                       Yummy spicy village-style earthenware chicken gravy is ready to serve.             Try it in your kitchen!!! and enjoy with your loved ones !!!

                           

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              Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

NON-VEG CURRY

2