MADURAI MUTTON KOLA URUNDAI

Madurai, a city in Tamilnadu is famous for many non-vegetarian recipes, truly authentic. The flavour of recipes goes with freshly grounded spices. Any marriage with Non-Vegetarian menu doesn't miss to serve the famous authentic flavourful Kola Urundai, fried mutton balls with freshly blended spices.

Being a native of Madurai, I never missed to taste the authentic recipes of Madurai.

INGREDIENTS :

Mutton - 150 gms

Fried gram ( Pottukadalai) - 1 tsp

Dried Red chillies - 10

Fried Coconut pieces - 6

Coriander seeds - 1 tsp

Fennel Seeds - 1 tsp

Jeera - 1/2 tsp

Cinnamon sticks - 2

Cloves -2

Kari masala powder - 1 tsp

Coriander leaves few

Salt to taste

METHOD OF PREPARATION :

1) Chop the mutton in very small pieces and pressure cook them till cooked and soft. Allow the steam to leave and keep aside to cool down.

2) Then blend them with Fried gram ( Pottukadalai), Dried Red chillies, fried Coconut pieces, Coriander seeds, Fennel Seeds, Jeera, Cinnamon sticks, Cloves, Kari masala powder, Coriander leaves few, Salt to taste a bit coarsely without water.

3) The blended meat with the spices should be of this texture.

4) Roll small balls of it and then deep fry them till roasted.

Serve hot.

 

CHICKEN CHEESE BALLS

INGREDIENTS :

Chicken Breasts - 2

Chilli powder - 3 tsps

Mozirella Cheese - 150 grams grated

Turmeric powder - a pinch

Lemon juice - 2 tsps

Egg - 1

Bread crumbs

Salt to taste

METHOD OF PREPARATION :

1) Marinate the breasts with Chilli powder, Turmeric powder, Salt and Lemon for 1 hour. Refigerate it.

2) Boil the chicken breast till cooked.

3) Once done, shred the cooked chicken breasts with a fork or a knife.

4) Add grated cheese, egg and little salt to it. Mix it well and make balls.

5) Roll it in bread crumbs. 

6) Deep fry them till roasted.

 

BROKEN WHEAT KESARI

INGREDIENTS :

Broken Wheat - 1 cup

Karupatti - 200 grams

Milk - 1/2 cup

Cashews, Raisins, Almond - few

Ghee

METHOD OF PREPARATION: 

1) Pressure cook broken Wheat with 2 cups of water and keep aside. Allow the steam to leave.

2) Open the lid , stir it once and add milk. Mix it up well .

3) Dissolve karupatti in 1 1/2 cups of water , strain the impurities. Add in the karupatti syrup and mix it up well. Cook till it thickens. 

4) Add in 2 ladles of ghee and garnish with ghee roasted dry fruits.

Serve hot.

KALKANDU SADAM

INGREDIENTS :

Raw Rice - 1/2 cup

Milk - 1 cups

Kalkandu/Candy sugar - 1 cup

Ghee

Cashews,Raisins, Almonds

METHOD OF PREPARATION :

1) Cook rice little soft and keep aside.

2) Prepare thick kalakandu syrup of proper consistency.

3) Mix in rice and milk. Mash it up well. Garnish with ghee roasted cashews and raisins.

Serve hot.

 

VERKADALAI PODI SUNDAL

Navarathiri is celebrated for 9 days with various offerings to god. 

Sundal is one of the widely prepared offering during Navarathiri.

INGREDIENTS :

Verkadalai/ Peanuts - 1 cup 

Turmeric powder - 1/2 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Jeera - 1 tsp

Green chillies - 3

Grated coconut - 1 1/2 tsps.

Sundal podi - 2 tbsps

Salt to taste

Hing - a pinch

METHOD OF PREPARATION :

1) Pressure cook peanuts for 3 whistles and keep it aside.

2) Heat oil in a pan. Once hot, add mustard, jeera and Urat dal. When it splutters, add green chillies.

3) Add in the boiled Peanuts to it. 

4) Finally, mix in the Sundal Podi and grated coconut. Remove from the flame after 3 minutes.

Serve hot.

BROKEN WHEAT PULIYODHARAI( UPMA)

 INGREDIENTS:

Broken Wheat/ Dhalia - 1 cup

Tamarind - A big lemon size

Red chillies - 5 nos

Peanuts - 2 tbsps

Channa dal - 2 tsps

Mustard - 1 tsp
Curry leaves

Salt to taste

Homemade masala for tamarind rice - 1 1/2 tsp

Asafoetida

METHOD OF PREPARATION :

1) Cook dhalia with 1 1/4 cup of water and keep aside.

2) Heat oil in a kadai.Add mustard,When they splutter,add red chillies,channa dal and peanuts one by one.Fry till ground nuts gets roasted well . Add curry leaves and asafoetida.

3) Then add thick tamarind extract and a spoon of spice powder.Allow to boil till the raw smell leaves.Cook till it thickens and leaves oil out.

4) Finally add rice to it and mix well.Puliyotharai is ready to be served.

Serve hot with coconut chutney,puli kulambu and sundal.

KONDAKADALAI PODI SUNDAL

Navarathiri is celebrated for 9 days with various offerings to god. 

Sundal is one of the widely prepared offering during Navarathiri.

INGREDIENTS :

Black Channa Dal/ Kondakadalai - 1 cup 

Turmeric powder - 1/2 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Jeera - 1 tsp

Red chillies - 3

Grated coconut - 1 1/2 tsps.

Paruppu podi - 2 tbsps

Salt to taste

Hing - a pinch

METHOD OF PREPARATION :

1) Soak the kadalai overnight, drain the water and boil it for 3 whistles in Pressure cooker and keep it aside.

2) Heat oil in a pan. Once hot, add mustard, jeera and Urat dal. When it splutters, add in red chillies.

3) Add in the boiled kadalai to it. Add paruppu podi and salt. Mix it well.

4) Finally, mix in the grated coconut and remove from the flame after 3 minutes.

Serve hot.

 

AMMINI KOZHUKATTAI

INGREDIENTS : 

Rice flour - 2 cups

Coconut pieces - few

Warm water

Salt to taste

METHOD OF PREPARATION : 

1) Knead rice flour soft with water.

2)Roll small balls of it and steam cook them in an idli pan .

PUNJABI STYLE FISH CURRY

This is one of my family's favourite food . My friend from Chandigarh thought me this yummy recipe . Thank you dear.

INGREDIENTS: 

Fish -- any variety 500 gms 

Mustard -- 1 tsp 

Shahjeera - 1 tsp 

Fennel seeds - 1 tsp 

Ginger-garlic paste - 1 tsp 

Green chilies - 5 

Onions - 1 big chopped 

Turmeric powder -- 1 tsp 

Tomatoes -- 4 

Salt to taste

Chilli powder -- 2 tsps 

Fish curry powder - 2 tsps 

Coriander powder - 1 tsp 

Lemon juice - 1 tsp 

METHOD OF PREPARATION : 

1) Marinate fish with turmeric powder,ginger-garlic paste, salt,coriander powder and lemon juice for 30 minutes.

 

2) Heat the oil in a pan . Add mustard , Jeera , Fennel seeds, Bay leaves, Cloves and Cinnamon .When it splutters,add onion and saute till tender. 

3) Add in the blended tomato puree with little water and turmeric powder. 

4) Meanwhile, shallow fry the fish in a dosa pan for few minutes. Once done, keep it aside.

5) Add in the spice powder in the curry and mix it well. Add a spoon of oil, mix it well and bring it to boil.

6) Finally, add in the fried fish to it and cook for 5 minutes, till the oil separates out.

Serve hot with Rice.

Rush your lovely recipes to FAMILY'S FAVOURITE FOOD EVENT . Here is my next recipe for this event .

ROHU FISH FRY

It is always special to pen down 350 th post . On this special post, I am sharing a simple spiced Rohu fish fry.

INGREDIENTS : 

Rohu fish : 200 gms 

Turmeric powder - 1 tsp 

Chilli powder -1 tsp 

Garam masala powder - 1 tsp 

Biriyani masala - 1 tsp 

Salt to taste 

Pepper powder - 1/2 tsp 

Fish masala - 1 tsp 

Ginger - garlic paste - 1 tsp

 Lemon juice - 1 whole lemon juice . 

METHOD OF PREPARATION : 

1) Marinate the fish with the above ingredients for 1 hour. 

2) Shallow fry them in a dosa pan. Spray oil and flip to its side and Cook till done.   

Serve hot.

 This goes to Mymoonah's Iftar moments Event .