2020/10/29

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.

 

2020/10/27

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.





 

2020/10/26

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.

 

2020/10/24

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.

2020/10/21

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
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.

2020/10/16

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.



 

2020/10/15

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 .




2020/10/12

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.