PACHA MANGA CHAMMANTHI

INGREDIENTS :

METHOD :

• Wash and Peel the mangoes. Slice them up and discard the seed.
• Cut Mangoes into small pieces.
• Grate the Coconut.
• Mix all the ingredients and grind it without adding water.
• Mix and grind until all the ingredients are well ground.
• Once ground, shape it into a ball out of the Pacha Manga Chammanthi.
• Serve Pacha Manga Chammanthi/Raw Mango Chutney with Steamed Rice, Kerala Matta Rice or Kanji- Rice Porridge.

NOTES :

• Adjust the number of mangoes to suit your taste of sourness.
• Avoid using water while grinding this pacha manga chammanthi.
• Can shape it into a ball only if you grind it without water. 
• If you feel it difficult to grind without water, sprinkle some water and then grind.
• Pulse for few seconds, mix it and then grind again, can do this process until every bit is well ground.
• Can prepare this Pacha Manga Chammanthi with/without - curry leaves, ginger & shallots. 
• Can use any type of Chillies - Green or Dry chillies. 
• I have added Kanthari Mulagu (Bird's Eye Chillies) in this recipe.
• Adjust the amount of spiciness to your preference.

LUCKNOWI GOSHT KORMA / LAMB KORMA

      Lucknowi Gosht Korma / Lamb/ Mutton Korma is a delectable rich preparation from Lucknow. KORMA is a lavish Awadhi Cuisine since Mughal period, prepared with either lamb or chicken. This fragrant royal preparation is a rich and palatable dish made with Goat meat, flavoured with spices, nuts and aromatic essences.  The flavour of the meat is enhanced with spices & nuts. Curd and onions give a silky smooth texture to the lamb & korma. Saffron and kewda/pandan (screwpine leaves) adds exceptional aroma to the dish, making this royal preparation a cornucopia of tastes and flavours.
      Traditionally Kormas are prepared in Copper Handis ( deep, wide-mouthed cooking vessels usually used in North Indian, Pakistani and Bengali cooking) over a charcoal fire. But, I usually prepare this in a pressure cooker. Cooking this korma in a copper handi, slowly for hours until the meat is soft and rich with flavours gives the authentic taste to Lucknowi Gosht Korma/Lamb Korma.  This is an absolute royal preparation, so forget the calorie meter once in a while. Goes well with Naans, Kulchas, Paratha, Roti or Chapati or with any type of rice dishes like Biriyanis, Pulaos etc., It can be simply served along with Steamed Basmati Rice too.

NOTES :

• Can avoid frying the mutton pieces in ghee, but it gives an authentic taste to the dish.
• Can marinate the mutton pieces with turmeric, red chilli powder, coriander powder and 1 cup of curd for 30 minutes.
• Do not brown the onions while frying them for the masala, which would give a bitter taste to the korma.
• Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner) 
• Use freshly ground mace and nutmeg powder.
• Can use fresh Screw Pine Leaves (Pandan Leaves ) instead of kewra essence.  Crush them a bit and tie them into a knot before adding it to the gravy.
• Remove the Pandan leaves before serving the Lucknowi Gosht Korma/ Lamb Korma.

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.