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. 

- - - - - - - - - - - - - - -

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. 

 ===>   If you like my recipes. For more latest updates -->  Click Subscribe button and verify it through your email. 

===>Say-Hi in my social media accounts ==>Follow me on Pinterest, Twitter Facebook.  Instagram

        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!!

QUICK FOOD

2

CRISPY FISH LOLLY POP

Fish lollypop

     Crispy Fish lollipop is boneless fritters, inner soft outer crispy recipe. Weekends are blessed with nonveg recipes almost in all homes. Last week chicken or mutton then this week must be fish, this is the rule. Haha!!!  This recipe takes me back to my childhood memories when I am not a fan of fish and I was enjoying my mutton kola or Vazhaipoo kola in a corner of the table.  

         My brother Suren & sis Durga loves to have a fish fry. My sis is very peculiar in having foods; she loves fish fry not curry, that is another department for my mom to cook different recipes for each. Coming back to fish … they suffer a lot for splitting the flesh and bones from fish fry. My mom lost her patience in splitting bones and flesh. I was noticing all the atrocities of my bro and sis in the fish meal day. So my mom makes this recipe for them and keeps herself free from the splitting work. They love and enjoyed having fish lollypop a lot. They just bite like a chicken lollypop and enjoy the fish taste.

                                 

Making fish recipes, serving, and feeding the kids without bone is additional work than fish cooking. This recipe reduces your fishbone removing work. Kids love to have this fish lollipop, it would be easy for them to consume without bones. It is a perfect appetizer for fish lovers.      

                            Learning and sharing is real happiness!

Come I will share with you how to make crispy lollypop with step by step pictorial method in an easy and simple way.

Cuisine: Indian

Course: Non-veg Starters

Preparation time: 25 min

Cooking time: 15 min

Resting time: 30 min

Author: Bhuvana Devi

 Ingredients:

·        Cleaned Fish- 3 pieces

·        Cinnamon (2 inches) – 1

·        Cloves- 2

·        Dried Redchilli-1

·        Bay leaves- 1

·        Fennel seeds-1/2tsp

·        Garam masala-1tbsp

·        Chili powder-1/2tsp

·        Turmeric powder-1tsp

·        Ginger garlic paste- 1 tsp

·        Besan flour- 1 tbsp

·        Potato  – 1

·        Curry leaves, coriander leaves (few)

·        Corn flour -1 tbsp

·        Bread crumbs - 1/2 cup

·        Oil to deep fry

·        Salt- req.

 Instructions: 

• Take a pan to boil the 1 cup of water, the cleaned fish along with salt and a pinch of turmeric powder, Cinnamon, cloves, bay leaves, dried red chili and cook well for 10 min. turn off the flame.
• Let it cool, strain the water, and separate the flesh and bones from the fish.
• Take a separate pan, add skin peeled potato with a cup of water, cook it well for 15 min, strain the water, mash it and keep it aside. (Instead of potato you can also add moong dal )
• Take a blender, add the cooked fish, Garam Masala, turmeric powder, chili powder, salt to taste, ginger garlic paste, fennel seeds, besan flour, mashed potato, Curry leaves, coriander leaves blend it well into a smooth paste.
• Take a grounded paste in a mixing bowl. Divide it into equal portions, make a small ball place it in the mold for shaping lollypops, insert the wooden stick in the center, and keep it aside. ( I used 1/4  measuring cup for molding the lollipops).
• Take a small bowl to add 1tbsp of cornflour with 3 tbsp of water mix and make it into watery consistency.
• Dip the fish lollypops into the cornflour mix &roll it on the bread crumbs and keep it in the refrigerator for 30 min.
• Heat a pan with enough oil for deep frying. Once the oil is hot add the fish lollypop and deep fry until it turns golden brown color. (cook in a medium flame.)

                Now the yummy crispy kid's favorite fish lollypops are ready to serve

   Pictorial method :

      Step 1:Take a pan to boil the 1 cup of water, the cleaned fish along with salt and a pinch of turmeric powder, Cinnamon, cloves, bay leaves, dried red chili.

  

  

        Step 2: Cover it with lid. cook for 10 min.

        Step 3: Strain the water, and separate the flesh and bones from the fish.

     Step 4: Take a separate pan, add skin peeled potato with a cup of water, cook it well for 15 min, strain the water, and mash it keep it aside. 

(Instead of potato you can also add moong dal )

Step 5: Take a blender, add the cooked fish,  Garam Masala, turmeric powder, chili powder, salt to taste, ginger garlic paste, fennel seeds, besan flour, mashed potato, Curry leaves, coriander leaves blend it well into a smooth paste.

 

Step 6: Take a grounded paste in a mixing bowl. Divide it into equal portions, roll, and make a small. 

 

Step 7: Place it in the mold for shaping lollipops, insert the wooden stick in the center of fish balls, and keep it aside. ( I used 1/4  measuring cup for molding the lollipops).

      

 

 

 

Step 8:Take a small bowl to add 1tbsp of cornflour with 3 tbsp of water mix and make it into watery consistency.

Step 9: Dip the fish lollipops into the cornflour mix &roll it on the bread crumbs and keep it in the refrigerator for 30 min. 

 Step 10:Heat a pan with enough oil for deep frying. Once the oil is hot add the fish lollypop and deep fry until it turns golden brown color. (cook in a medium flame.)

      

                              

Serve the yummy crispy Fish lollypop is ready to serve.

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

  ===>   If you like my recipes. For more latest updates -->  Click Subscribe button and verify it through your email. 

===>Say-Hi in my social media accounts ==>Follow me on Instagram, Pinterest Twitter Facebook. 

        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!!!

    

5.

SEAFOOD

4

CHICKEN 65 FRY

Chicken 65 is an outer crispy & inner soft, tasty, easy, South Indian popular recipe. Making masala and marinating it is an important one for chicken fry, it will enhance the taste. we can have this with Briyani, ghee rice, coconut rice, plain steamed rice or you can have by itself.  It is an easy recipe to make. Come!! I will share with you the step by step method of making crispy and tasty Chicken 65 fry in a simple way.

                         Learning and Sharing is Real Happiness!!! 

Cuisine:  Indian

Course:  Non-veg-Chicken- Dry

Cooking time: 15 min

Preparation Time:1 hr

Serving: 2 nos.

Author: Bhuvana Devi

Ingredients:

1.        Chicken- 250gm

2.        Ginger & Garlic paste- 1tbsp

3.        Turmeric powder-1/2  tsp

4.        Coriander powder-1 tsp

5.        Cumin powder- 1tsp

6.        Garam Masala- 1tsp

7.        Curd – 1tbsp

8.        Chili powder-1/2 tbsp

9.        Corn flour- 1tbsp

10.   Lemon juice-1tsp

11.   Salt to taste.

12.   Oil required to deep fry

Method:

1.   Cut, Clean, wash the boneless chicken pieces with turmeric powder.

2. Take a plate, Ginger & Garlic paste, Coriander powder, Cumin powder, Garam masala, Chili powder, turmeric powder, curd, Lemon juice, salt -mix well

3. Make it a paste and add the cleaned boneless chicken pieces and mix well.

4.   Add cornflour and mix well.

5.   Let it marinate for at least 1 hour.

6.   Turn on the flame, Take a pan, and add enough oil for deep fry.

7.   Gently add the chicken pieces and cook well, (do not overcrowd the chicken pieces in the oil) in low flame.

8.   Strain the oil and take the chicken 65 pieces.

9.   Follow the same with the other chicken pieces.

Garnish it with fried green chilies, curry leaves. Few lemon pieces, serve it.

                 Now, Mouthwatering chicken 65 is ready to serve.

Pictorial step by step method:

Step1: Cut, Clean and wash the boneless chicken pieces with turmeric powder.

Step2: Take a Bowl, Ginger & Garlic paste, Coriander powder, Cumin powder, Garam masala, Chili powder, turmeric powder, curd, Lemon juice, salt -mix well.

            

Step3: Make it a paste and add the cleaned boneless chicken pieces, Cornflour and mix well.

                                        

   Step4: Let it marinate for at least 1 hour.

                                         

   Step 5:  Turn on the flame, Take a pan, and add enough oil for deep fry

                                        

   Step 6: Gently add the chicken pieces and cook well, (do not over the chicken pieces in the oil) in low flame.

             

                                           

Step8:  Flip and cook well in low flame.

                                 

Step9:  Strain the oil and take the chicken 65 pieces, Follow the same with the other chicken pieces.

                               

    Step 10: Garnish it with fried green chili, curry leaves, and lemon pieces and serve the crispy and tasty chicken 65 fry.

Serve! Chicken 65  with Chicken Briyani, ghee rice, coconut rice, plain steamed rice or you can have by itself.

                         

Try it in your kitchen, If u like this recipe, share with your friends through Instagram, Facebook, WhatsApp, pin interest and share your valuable comments.

 

NON-VEG STARTERS

6