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.

 

ROASTED CHILLI PRAWN

INGREDIENTS :

• Prawns - 350 gms
• Green Chillies -6 sliced
• Onion - 1 big 
• Chilli sauce - 4 tsps
• Turmeric powder - 1 tsp
• Lemon juice - 2 tbsps
• Salt to taste

METHOD OF PREPARATION :

1) Marinate Prawns with turmeric powder, Chilli sauce and lemon juice with salt for an hour.

2) Heat oil in a pan. Once hot, saute onion and green chillies till tender.

3) Meanwhile, fry prawns is oil for few minutes and keep it aside.

4) Then, mix it in the sauteed onion and add salt. Mix it well.Cook till it thickens and the oil separates out. Prawns will be roasted.

5) Serve hot with Rice.

GHEE EGG ROAST

Today, I am sharing a simple quick recipe, Ghee Egg Roast. 

INGREDIENTS :

Hard Boiled Eggs - 4
Onion - 1 big sliced
Mustard - 1 tsp
Jeera & Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Salt to taste
Curry and Coriander leaves - few





METHOD OF PREPARATION :

1. Heat ghee in a pan. Add sliced boiled egg and get it toasted well. Remove and keep aside. In the same pan, add mustard and jeera. When it splutters, add sliced onion, curry leaves and sauce till tender.

2. Then add Chilli powder, turmeric powder, jeera&pepper powder and salt to it and mix well. Saute till the raw smell leaves. Add 1 more tbsp of ghee.



3. Add the toasted eggs carefully to it and get it coated well with the masala. Let the flavour gets mixed with the eggs. The Eggs will again toasted with the masala. Remove from the flame after 5 minutes.

Garnish with Coriander leaves and serve hot with Rice.

SANKARA MEEN VARUVAL (Red Snapper Fish Fry)

This is my guest post for Jaleela akka , a wonderful enthusiastic blogger and a very good friend . Happy to guest post for you akka.Check here for the link :

INGREDIENTS: 

Sankara / Red Snapper - 500 gms
Salt to taste

To grind : 

Red Chillies - 10 -15
Pepper - 1 tsp
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Jeera - 1 tsp
Turmeric powder - 1 tsp
Garlic cloves - 2 
Ginger - a small piece

METHOD OF PREPARATION :

1 . Marinate the fish with the grinded masala and keep it aside for 1 hour. with a tsp of curd/butter milk.
2. Shallow fry the fish  in a pan till golden brown ..Linking it with Tamizhar Samayal Tuesday event by Nalini .

BAKED FISH CUTLETS

INGREDIENTS : 

Tuna chunks (Tinned ) - 2 tins
Fish masala powder - 3 tsps
Ginger paste - 1 tsp
Salt to taste
Oats biscuits -3 
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Fennel seeds powder - 1 tsp
Turmeric powder - 1 tsp

METHOD OF PREPARATION : 

1) Wash tuna chunks with plain water twice . Strain out water completely.
2) Add the above said ingredients except biscuits to the chunk and keep aside for 1 hr.
3) Then , grind biscuits till powder .
4) Now , grind the fish for only 1 turn and roll small balls of it . Flatten it and coated it with biscuit crumps .
5) Baked it for 15 minutes at 200 deg.c.

Serve it with Sauce .Linking it with Priya's Olymic games event and Party Snacks Food by Snehidhi.