MINCED MEAT & CABBAGE STIR FRY

INGREDIENTS :

Spice Powders :

METHOD :

• Mince the meat using a mincer or food processor.
• Wash it in a colander under running water and leave it aside for the water to drain.
• Chop the cabbage into thin strands and keep them aside.
• Heat Oil in a pan, splutter fennel seeds and curry leaves in it.
• Saute onions, green chillies, garlic and ginger until onions turn translucent.
• Add all the ingredients mentioned under 'Spice Powders' and mix well.
• Fry this on a low flame for few minutes.
• Add chopped tomatoes and fry well.  
• When tomatoes turn soft and oil separates from the mix, add minced meat and salt.
• Sprinkle enough water for the meat to cook.
• Close the pan with a lid and leave it on a low flame until the minced meat is cooked. Stir it occasionally.
• When meat is well cooked, add chopped cabbage and mix well.
• Stir fry the above for few minutes, until cabbage is cooked.
• Sprinkle some pepper powder and garnish with coriander leaves/spring onions.
• Serve hot.
• Goes well with Chappathis, Rotis, White rice or Biriyani.
  
  

NOTES:

• Can use any meat, chicken, mutton or beef for the recipe.
• I like this dish spicy, adjust the spices to your preference. 
• This recipe is a dry version. Can add some more water and one more tomato, if you prefer to have it like a masala.
  

"Savour Chettinad Excellence with Mutton Kola Urundai Fry"

   Embark on a flavoursome journey of Chettinad with my Mutton Kola Urundai Fry – a culinary symphony hailing from Tamil Nadu, South India. Get ready for a journey of taste and tradition, spiced just right for your senses.

    Uncover the rich tapestry of Tamil cuisine with the intriguing history of Mutton Kola Urundai. While celebrated as a Chettinad classic, this dish graces tables across South India in various renditions and under different names. From minced mutton, chicken, or beef, to a vegetarian twist with beetroot and plantain flower – the versatility knows no bounds.

    Despite the meticulous process, the fruits of labour are unparalleled. An undeniable family favourite, these fried Meat Balls disappear in a blink. Any guesses where they head to? Hint: think Ghee Rice and Kola Urundai Curry – a combination made in culinary heaven.

    My journey with Mutton Kola Urundai began at my Sister-in-law's kitchen, a maestro in this craft. Her recipe, akin to the authentic ones found on Solai Achi's blog, became my guide. The fusion of both worlds birthed my rendition of the Meat Balls Recipe - Mutton Kola Urundai.

Explore more Recipes from Chettinad Cuisine, by clicking here...

INGREDIENTS:

For Mutton, Kola Urundai:

Spices:

To Deep Fry :

Method:

• Mince the meat, ensuring no extra fat content remains.
• Dry roast spice ingredients, grind into a fine powder, and set aside.
• Grind pottukadalai into a fine powder.
• Sauté shallots, curry leaves, minced garlic, and ginger until translucent.
• Add ground spices, fry briefly, then introduce grated coconut and fry.
• Add minced meat and salt, fry until dry.
• The meat will be almost done by now.
• Remove from fire and allow it to cool.
• Grind the mix, slowly, by pulsing it first and then increasing the speed of the mixer. 
• Grind the kola urundai mix in batches.
  
• Then add powdered pottukadalai & then combine with an egg.
• Mix well until all the ingredients are well combined.
• Shape into small balls and set aside.
• Heat oil in a frying pan, when it is hot enough to fry the balls, drop the meat balls one by one into it.
• Just add enough meat balls into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the meat balls for a few minutes.
• Keep the flame at medium and fry the meat balls.
• When they are half done, turn them around slowly and fry them until they are golden brown.
• Remove Meat Balls/Mutton Kola Urundai from oil and drain them on a paper towel.
• Serve Meat Balls/Mutton Kola Urundai hot.

NOTES:

• Remove all white fatty threads from the minced meat.
• Dry roasting and powdering the spices will give a nice flavour.
• Do not substitute Pottukadalai (Roasted Bengal gram dhal) with besan or any other powder, this will tend to make the meat balls hard.
• Do not add water to cook the minced meat.
• The mix should be dry with no water content.
• Pottukadalai powder is mainly added to remove the wetness of the mix.
• Do not add water while grinding, too.
• Water content and the fat will break the meat balls in oil while frying them and tend to observe a lot of oil.
• Care should be taken, not to break the meat balls while turning them in oil while frying.
• Adding eggs will make them crispy.
• But then oil tends to bubble up while frying the next batches of meat balls.
• To avoid this, add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the pottukadalai powder, this makes it crispier and adds a bit of sweetness to the meat balls. It is totally optional.
• Can cook this recipe with minced chicken or beef instead of minced mutton.
• For a Vegetarian Version of the same, try your hand with Beetroot Kola Urundai or Vazhaipoo Kola Urundai.
  
• Can also make Mutton Kola Urundai Curry with this mix.
• But there is no need to fry the meat balls/kola urundai for the curry.

  

RAVA UPMA

     

INGREDIENTS :

METHOD:

• Dry roast Semolina(White Rava) until colour changes slightly for 5-8 minutes on a very low flame.
• Keep it aside to cool down.
• Chop Onions, Green Chillies, Garlic and Ginger.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal and Urad dhal until they turn into light golden brown in colour.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Pour 6 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Roasted Semolina(White Rava) in small batches.
• Stir continuously while adding the Semolina(White Rava) into the boiling water to avoid forming lumps.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Semolina (White Rava) turns soft.
• Serve Rava Upma hot with any Chutney, Sambar or any preferred Curries.  Goes well with Curd/Yoghurt too.
• Can eat with Sugar sprinkled over it or add some mashed Bananas for a sweet treat.

NOTES :

• Perfectly dry roasted semolina plays a major role in the texture of Rava Upma.
• Over-roasted semolina tends to become dry even after adding enough water, and under-roasted semolina turns gooey.
• Can add few drops of lemon juice, if you prefer a slight tanginess in your Rava Upma.
• Can also add vegetables like Carrot, Beans or Peas to Rava Upma.
• If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
• Can add few teaspoons of Ghee to Rava Upma, at the final stage too.
• Adding Ghee to Rava Upma gives a nice flavour and texture to the dish.  Can substitute it with any Vegetable Oil too.

TRIVIA - A SMALL NOTE:

NASU FURAI /DEEP-FRIED EGGPLANTS WITH BREAD CRUMBS

INGREDIENTS :

For Tempura:

METHOD : 

• Trim the tops from the Eggplants and slice them into halves. Then cut them into thin strips
• Soak the Eggplant in cold water mixed with a pinch of salt for about 10 minutes.
• Make a batter with the ingredients mentioned under 'for tempura' in ice cold water and mix well.
• Dip the Eggplant strips into the batter and then coat them with breadcrumbs.
• Quickly transfer them into hot oil and fry them until they were golden. 
• Turn over the Eggplants once, in the oil so that they are evenly fried on both the sides.
• These don’t take long to cook.
• Allow Nasu Furai to drain on a paper towel.
• Serve Nasu Furai Hot.

NOTES :

• Use ice cold water to mix the batter.
• This makes Nasu-furai crispy.
• Can use chicken floss instead of breadcrumbs.
• If using chicken floss, fry the eggplants dipped in tempura and finally toss them in chicken floss.

    Chicken Mandi, a traditional Yemeni dish hailing from Hadhramaut, Yemen, is a cherished rice-based delicacy prevalent in the Arabian Peninsula, Egypt, Jordan, and among the Hadhrami community in the Malabar region of Kerala, India. The term "Mandi" derives from the Arabic word "nada," meaning "dew," epitomizing the succulent texture of the meat. This recipe replicates the essence of Mandi, infusing the signature smoky flavour of Tandoor-cooked meat into oven-baked chicken, creating a delectable fusion of flavours.

    Chicken Mandi recipe typically consists of a blend of rice, tender meat (often lamb or chicken), and an array of aromatic spices. Traditionally, Mandi's distinctive flavour profile is achieved by cooking the meat in a Tandoor oven. However, I've innovated by adapting the recipe to bake the chicken in an electric oven, offering a convenient alternative to the traditional method. To capture the essence of the smoky Tandoor flavour, I've incorporated a clever trick that infuses the chicken with the desired smokiness, ensuring an authentic taste experience.  While some recipes suggest garnishing Chicken Mandi with raisins, pine nuts, or peanuts, the version I experienced and recreated omits any garnish. This highlights the dish's pure flavours, emphasizing its status as a centrepiece for special occasions like Eid, weddings, and feasts. 

"Experience the aromatic delight of Chicken Mandi, a flavourful Yemeni dish."

INGREDIENTS:

For Chicken Marinade:

For Mandi Rice:

For the Smoky Flavour:

Traditional Chicken Mandi Recipe - a Hadhramaut delicacy from Yemeni Cuisine

"Experience the aromatic delight of Chicken Mandi, a flavourful Yemeni dish."

METHOD:

1. Begin by marinating the chicken with Hawaij Spice Mix, turmeric, and melted butter, allowing the flavours to meld in the refrigerator for 2–4 hours or overnight.
2. Infuse saffron threads in warm water, enhancing both colour and aroma for the rice.
3. Sauté onions and green chillies until translucent, then transfer to an ovenproof dish.
4. Combine rice, water, spices, and Chicken Stock in the dish, seasoning with salt to taste.
5. Place a wire rack in the dish and arrange the marinated chicken atop for even cooking.
6. Make sure that the pot is larger in diameter than the chicken. 
7. Place the dish in a preheated oven at 425°F or 210 °C and bake for 15–20 minutes.
8. When the outside of the chicken starts to brown, lower heat to 325°F or 160°C and cook for another 15 -20 Minutes.
9. Adjust the temperature for optimal browning and tenderness.
10. Drizzle saffron-infused water/food colouring over the rice, imparting a vibrant hue and fragrant essence.
11. Allow the chicken and rice to cook slowly until tender and thoroughly infused with flavours.
12. Optionally, enhance the dish with a smoky flavour by adding a heated charcoal briquette to the dish.
13. Remove the rice and chicken from the oven and leave it aside for a few minutes before cutting the chicken.  Cut the chicken and place it back in the rice pot.
14. Serve hot, accompanied by traditional sides like Daquos or Curd Raitha, for a complete culinary experience.

For Smoky Flavour (Optional):

• Position the coal briquette above the flame and allow it to heat thoroughly until it glows red-hot.
• Place a small ramekin in the middle of the cooked dish with some vegetable oil inside.
• Add the red-hot coal inside the oil and cover the pot with a lid.

• Leave the smoky charcoal inside the pot for a while.
• It will give the Chicken Mandi a smoky flavour.

For a detailed instruction on How to make Chicken Stock, Click here...

"Experience the aromatic delight of Chicken Mandi, a flavourful Yemeni dish."

 

NOTES:

• Utilize any variety of long-grained rice or Basmati rice for versatility in your Chicken Mandi recipe.
• Optimal results are achieved by cooking the chicken at a low temperature, ensuring a tender texture that easily falls off the bone.
• Adjust the cooking duration based on whether you're using a whole chicken or chicken pieces, with a full chicken requiring approximately 1 hour and 45 minutes, while chicken pieces typically cook within 45–60 minutes.
• For those preferring lamb, it can be substituted for chicken, though cooking times will vary accordingly.
• Although possible to cook the rice and chicken separately, combining them enhances the dish's flavour profile as the meat juices infuse the rice.
• Alternatively, this recipe can be prepared using a microwave oven with grill settings for added convenience.
• Employ a thermometer to accurately gauge the chicken's doneness, ensuring perfectly cooked meat every time.
• Following the addition of saffron, refrain from fluffing the rice until it reaches full cooked status.
• Maintain a ratio of 1 1/2 cups of water to 1 cup of rice, adjusting the quantity based on the rice variety utilized.
• While optional, imparting a smoky flavour to Chicken Mandi enhances its authenticity, elevating the overall dining experience.

    In conclusion, Chicken Mandi is a flavourful Yemeni dish that captivates the senses with its aromatic spices and succulent meat. Whether prepared with long-grained rice or fragrant Basmati rice, this dish offers versatility and exquisite taste. Cooking the chicken at a low temperature ensures a tender texture, while variations with lamb provide a delightful alternative. Combining the rice and chicken enhances the dish's flavour profile, complemented by the optional addition of a smoky aroma for authenticity. With precise cooking techniques and attention to detail, Chicken Mandi promises to be a culinary masterpiece that delights both chefs and diners alike.