Kola urandai kulambu(mutton keema curry)

Kola urandai kulambu is one of the traditional recipe of south-India.. It is prepared with minced mutton balls(kheema) is mixed with spices, onion, roasted gram dal & coconut... It is spicy & tangy based curry with some mutton bones & brinjal... This is how my mom always prepare it... I have posted Mutton kheema balls already, that is fried version... It takes a long time to prepare but the taste is really awesome... 

The main thing is to buy the minced mutton, so that it tastes & cook well... For vegetarian, You can prepare parupu urandai kulambu with the same recipe, Add dal instead of minced mutton... Soon I will post that version too....

Preparation time- 15mins                      Cooking time- 25mins

INGREDIENTS:

FOR KULAMBU(CURRY):

Oil- 3tsp
Fennel seeds(sombu)- 1tsp
Cinnamon stick- 1/2 inch
Onion- 1+ 1(for grinding)
Tomato- 1
Curry leaves- 1 spring
Red chili powder- 1tsp
Coriander powder- 2tsp
Turmeric powder- 1/4 tsp
Salt- to taste
Water- as needed
Tamarind- 1 gooseberry size soaked in water
Coconut- 1 handful
Coriander leaves- for garnishing
Brinjal- 5
Mutton pieces with bones(left over after mincing)

FOR MUTTON KHEEMA BALLS:

Mutton kheema(minced)- 1/2 kg
Onion- 1 (chopped)
Tomato-1 (chopped)
Green chilly- 4
Ginger- 1 inch
Garlic- 6 cloves
Curry leaves- 15(chopped)
Coriander leaves- few stems chopped
Fennel seeds- 1 tsp
Cinnamon stick- 1/2 inch
Cloves- 2
Turmeric powder- 1/4 tsp
Roasted gram - 5tsp
Coconut- I handful
Salt- to taste
Egg- 1(for binding)

METHOD:

• Wash & drain the minced mutton & grind the kheema(just give pulse once/twice into smooth consistency) & keep it aside...
  
• Now take a wide bowl, add the ingredients mentioned under mutton kheema & mix well...
  
• Take a blender, add the above ingredients with little amount of water & grind into fine paste...
  
• In a mixing bowl, add the ground paste of masala, kheema, chopped coriander leaves & curry leaves & 1 EGG(for binding the balls)... Mix well... and divide the dough into equal sized small balls... keep it aside...
  
• Heat oil in a pan, add fennel seeds, cinnamon stick, onion, curry leaves, tomato...saute for 5mins... Then add red chili powder, coriander & turmeric powder... add some water & mix well... Now add chopped brinjal & left over mutton pieces with bones....
  
• Meanwhile grind the sauted onion & curry leaves with coconut into fine paste...
  
• Now add the ground paste  & tamarind pulp into curry... bring it boil for few minutes...
  
• Once its started boiling, add the kheema balls gently & cook on low flame for 15mins.... When it is completely cooked, it comes up at the top... at this note, switch off the flame & garnish with coriander leaves...
  
• Yummy mutton urandai kulambu is ready to serve with hot rice...  Mutton kheema balls &  Chicken Gravy as side dishes to make a perfect meal... 
  

NOTE- Add the mutton balls gently & flips carefully to turn them over to cook on all sides... The meat balls(kheema) is well soaked in cuury & it tastes after 2-3 hours...

Thalapakatti MUTTON Biriyani...

Biriyani is all time favorite for all, especially mutton biriyani.... Actually I prepared this recipe for my chweeeet hubby who returned back home after a long vacation.. (small welcome treat for him)... I have tried  Biriyani many times in chicken, mutton, prawn & already posted on my blog... 

But thalapakatti mutton biryani is my dream because it is very famous in southern part of TAMILNADU... this biriyani gives special taste because of JEERAGA SAMBA rice & marinated mutton pieces, it adds nice flavor to recipe... And the main secret of the recipe is to grind the each ingredients & fry them along with onions & other masalas.... It is easy to prepare in pressure cooker & homemade spice masala gives nice aroma to the biriyani... It goes well with  Chicken Gravy & raita... 

Check it out the delicious treat recipe:

Preparation time- 15mins                Marinating time- 30 mins                   Cooking time- 40 mins

INGREDIENTS:

FOR MARINATION:

Mutton pieces- 500 gms

Chili powder- 1tsp

Coriander powder- 1/2 tsp

Turmeric powder- 1/4 tsp

Curd- 1 tsp

Salt- pinch

OTHER INGREDIENTS:

Ghee- 4tsp

Oil- 7tsp

Bay leaf - 3

Star anise- 2

Onions- 3

Tomatoes- 2

Green chilly- 6

Mint leaves- 1 handful

Garlic- 4 cloves

Red chili powder- 1.5 tsp

Coriander powder- 2 tsp

Salt- as needed

SEERAGA SAMBA RICE- 2 CUPS

Water- 2.5 cups

Mutton boiled water- 1 cup 

Coconut milk- 1 cup

Lime juice- 3 tsp

FOR GRINDING:( Biriyani masala)

Fennel seeds( sombu) - 1.5 tsp

Cinnamon sticks- 1 inch

Cloves- 3

Cardamom- 5

Garlic- 4 cloves

Ginger- 1/2 inch

Onion- 1(small)

Mint leaves(handful)- grind separately

METHOD:

• First wash & clean the mutton pieces thoroughly...
  

  
• Marinate the mutton pieces with the ingredients mentioned under MARINATION... keep it aside for 30 to 45 mins....
  

  
• Meanwhile grind the biriyani masala, first powdered the spices & later add the onion, garlic & ginger.... grind into fine paste.... keep it aside...
  

  
• And pressure cook the marinated mutton pieces into 3 whistles...
  

  
• Soak rice for 15 mins...not more than that...
• Heat oil & ghee in a pressure cooker, add bay leaves, star anise... then add sliced onions, green chilly, mint leaves, garlic...saute till golden brown.... then add the chopped tomatoes into it....
  

  
• Now add the red chili & coriander powder, along with that add salt & mix well.... then add the ground masala, mint paste & stir well.....
  

  
• Add in the boiled mutton pieces & mix well....
  

  
• Add the mutton boiled water(1 cup), Coconut milk(1 cup) & water- 2.5 cups.... I have added 4.5 cups in total....
  

  
• Then add the soaked rice & drizzle 3 tsp of lime juice( for stickiness)..... stir well....
  

  
• Bring them to boil & cover the lid... rise the flame & allowed to cook for 2 whistles.... Once the pressure releases, open the lid... it is completely well-cooked....
  

  
• Wowwww.....yummmmy THALAPAKATTI mutton biriyani is ready to serve with  Chicken Gravy& raita.... Enjoyyyyy the day!!!!!!!!
  

  

NOTE- Marinate the mutton is most important & adding water is 1:2 ratio... you can add 1 cup of rice with 1.5 or 2 cups of water.... Adding biriyani masala add nice flavor to the biriyani....

 

Dry Chilli Prawn recipe

This is one of the most simplest recipe.. It perfect sea-food lover's recipe.. It goes well with Veg fried rice, Pulao & curd rice... Actually it is my own innovative dish prepared with fried prawns, onion & capsicum... Really it was awesome....my hubby just loved it... I have tried some Prawn Recipes already, but it is Absolutely spicy & delicious recipe with slightly tossed capsicum... Check it out...

Preparation time- 10mins                 Cooking time- 20mins

INGREDIENTS:

For Marination:

Prawns- 200 gms
Corn flour- 1.5 tsp
Chili powder- 1tsp
Salt- as needed
Ginger-garlic paste- 1/2 tsp
Curd- 1tsp
Oil- for frying

Other Ingredients:

Oil- 3tsp
Chopped ginger- 1tsp
Onion- 1( cubed)
Capsicum- 1/2 (cubed)
Red chili paste- 1tsp
Soy sauce- 2tsp
Tomato sauce- 1tsp
Salt- as needed
Spring onions- for garnishing(optional)

METHOD:

• Clean & de-vein the prawns, wash it completely & keep it aside....
• Meanwhile take the ingredients mention under marination, mix well with the prawns...  Marinate it for 1 hour....
• Heat oil in a pan, drop the marinated prawns into it & fry it till golden brown..... drain oil & keep it aside....
  
• Heat oil in a pan, add chopped ginger, onion & cubed capsicum.... saute for 3mins...
  
• Add in red chili paste, soy sauce & sprinkle some salt & mix well....
  
• Now add the FRIED PRAWNS & mix well... it tossed well with masala & looks yummy.. At this note, 1 tsp of tomato sauce & mix thoroughly...
  
•  Dry chilli prawn looks yummy....!!!!!!
  

Masala Fish Fry...

Masala fish fry is crispy outside &soft inside.. Any south-Indian non-veg meal is never complete without a fish fry.. I love to have fish fry with sambar, curd rice...really awesome combination... My hubby is big fan of this masala fish fry... You can do it with many ways, this recipe is something new... Good starter too....

Preparation Time- 10mins        Cooking time- 15mins       Soaking time- 1hr

INGREDIENTS:

Fish pieces- 4
Ginger-garlic paste- 1tsp
Lime juice- 1tsp
Corn flour- 1 & 1/2 tsp
Gram flour- 2tsp
Curd- 2tsp
Chilli powder- 1tsp
Garam masala- 1/4tsp
Turmeric powder- 1/4tsp
Salt- as needed
Water- as needed(but not necessary)

METHOD:

• First wash & clean the fish pieces & keep it aside.....
• Take a mixing bowl, add the above ingredients & mix well with little amount of water & make into fine thick paste...
  
• Now add the fish pieces & mix evenly with the pieces... Marinate for about 1 hour...
  
• Heat oil in a pan & drop in the fish pieces... cook at low flame until golden brown color appears...
  
• Drain oil & serve hot with freshly chopped lime & onion....
• Spicy fish fry is ready to serve with rice & curry.....
  

Kadai chicken curry recipe..

Kadai chicken is a famous North- Indian recipe cooked with ground kadai masala which is the secret Ingredient of the recipe... It can be cooked along with Tri-Colour capsicum, it gives spicy, tasty & juicy flavor.. And while adding Fenugreek leaves(dry kasuri methi leaves) it gives nice aroma to the recipe.. It goes well with Naan, Roti, Chapathi, paratha....

Iam sure this recipe gives Restaurant style gravy.. When the chicken is combined with a spicy kadai masala & tomato puree, it gives nice unbeatable aroma to the recipe...

Preparation Time- 15mins       Cooking Time- 20-25mins

INGREDIENTS:

Oil- 3tsp
CHICKEN PIECES- 250 gms
Cumin seeds- 1tsp
Onion(big)- 1
Ginger-garlic paste- 1tsp
Turmeric powder- 1/4tsp
Salt- as needed
Chilli powder- 1tsp(OPTIONAL)
Fenugreek dry leaves- 1tsp(crushed)
Capsicum(green, red, yellow)- 1/2 cup
Red chilli- 3

FOR KADAI MASALA:

Coriander seeds- 2tsp
Red chilli- 2
Fennel seeds- 1tsp
Cinnamon stick- 1 inch
Cloves- 1
Turmeric powder- 1/4tsp

METHOD:

• First heat the pan & dry roast the ingredients mentioned under KADAI MASALA.. Roast the ingredients separately & grind into fine powder... keep it aside...
  
• Heat oil in a pan, add cumin seeds & red chilli... then add sliced onions, saute till golden brown... And add ginger-garlic paste & turmeric powder...mix well... saute until the raw smell goes off....
  
• Now add the secret ingredient kadai masala & sprinkle some salt into it... At this note, add chicken pieces & add some water(immerse level) into it.... cover & cook for 15mins...
  
• Once it is well-cooked, add some chilli powder is completely optional, if you want you can skip it... Then add tomato puree & mix well, cover & cook for 10mins(to make thick consistency)
  
• Then add TRI-COLOR CAPSICUM, partially sliced onions & mix well... Next add the kasuri methi(dry fenugreek leaves) it gives nice flavor to the curry....
• Once it becomes thick consistency, finally garnished with chopped coriander leaves...
  
• Hot & spicy KADAI CHICKEN CURRY is ready to serve with roti, chapathi, naan....
  

NOTE- If you want, pressure cook the chicken along with masala for 2-3 whistles... Chilli powder is purely optional..  

Chicken Biriyani(Tamilnadu Style)

Biriyani is one of the famous food in INDIA... But the way of making & taste is slightly differs in all over India... This recipe is completely from Tamilnadu style... here I done with marinated chicken... With the same procedure can be used for MUTTON also.... Usually for biriyani the main key note is whole garam masala & Mint leaves...it gives so nice flavor & aromatic to the Biriyani....

INGREDIENTS:

Chicken- 500gms

Onion- 3(big)

Tomato- 3(big)

Basmathi Rice- 1.5 cups

Green chilli- 6

Chilli powder- 1.5 tsp

Coriander powder- 2tsp

Mint leaves- 1 handful

Water- 2 cups

Lime juice- 3tsp

Ghee- 3tsp

OIl- 5tsp

Salt- to taste

FOR SEASONING:

Bay leaves- 3

Star anise- 2

FOR GRINDING:

Cinnamon stick- 1(2inches)

Cardamon- 5

Cloves- 2

Fennel seeds(sombu)- 1tsp

Ginger- 1 inch

Garlic- 5 cloves

Mint leaves- 1 handful(grind separately)

TO MARINATE CHICKEN:

Chicken(with bones)

Chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt- pinch

Curd- 2tsp

METHOD:

• First cut chicken into small pieces & mix with the ingredients given under marination... Keep the marinated chicken for atleast 1 to 1.5 hours.... Chop the onions, tomatoes & green chilli....keep it aside...
  

  
• Then take a blender, add cinnamon, cardamom, cloves, sombu, garlic & ginger..add little amount of water & grind into fine paste.... grind mint leaves separately....keep it aside..
  

  

  
  

  
• In a pressure cooker, add ghee & oil, bay leaves, star anise, chopped onions..saute till golden brown color appears.....add chopped tomatoes & mash well.... then add ground paste & mint paste into it... Saute till raw smell goes off....
  

  
• Next add chilli & coriander powder into it.... Mix well...
  

  
• Add in MARINATED CHICKEN  & cook for about 3-5mins....
  

  
• Add 2 cups of water & RICE into it...  On a low flame bring them to boil, once it started boiling(allow to boil for 5-7mins).. place the lid on a cooker...allowed to cook for 2 whistles...(on a high flame)..
• Switch off the flame & wait till the pressure is completely goes off...
  

  
• Transfer into big bowl & mix gently....
• Delicious Biriyani is ready to serve with chicken gravy & onion raitha....!!!
  

  
• NOTE- Soak rice for only 15mins...not more than that.. Marinating chicken is most important*