MUTTON KOLA URUNDAI

 MUTTON KOLA URUNDAI

INGREDIENTS 

Mutton Kheema - 1/2 kg
Ginger Garlic Paste - 1 Tbsp 
Coarse Pepper Powder - 1 Tbsp
Red Chilli Powder - 1 Tsp 
Garam Masala Powder - 1/2 Tsp 
Turmeric Powder - 1/2 Tsp 
Curry Leaves - 1 Sprig
Sliced Shallots - 1/4 cup
Curd - 1 Tbsp 
Salt - To Taste
Oil - 2 Tbsp 
Oil - To Fry

Clean and wash mutton kheema 
Add rest of the ingredients except oil and shallots 
Mix well and marinate for 30 minutes 

INGREDIENTS TO GRIND

Desiccated Coconut - 1/2 cup
Roasted Chickpeas - 1/4 cup
Cashews - 5
Peppercorns - 1 Tsp
Cinnamon - 1 inch 
Cardamom - 3
Cloves - 2
Cumin - 1 Tsp
Fennel Seeds - 1 Tbsp 
Chopped Coriander Leaves - 3 Tbsp

Dry roast all the above ingredients except chopped coriander leaves and grind to a slightly coarse powder and set aside

METHOD 

Heat oil in a pressure pan add the shallots and fry until golden
Add the marinated mutton along with the marinade 
Cover pressure pan and pressure cook for 3 whistles 
Once done in high flame simmer kheema until dry
Pulse the cooked kheema along with chopped coriander leaves
In a bowl add in the pulsed kheema and ground  coarse powder
Make small even sized balls 
Heat oil in a pan and deep fry the kheema balls in medium flame until golden
Serve hot with white rice and paruppu rasam or as a snack with tomato sauce or mayo or any dip of your choice

Notes : 

Adding cashews is optional 
You can cook kheema in a pan and avoid pressure cooking 
I had to pressure cook as the meat wasn’t properly minced
You can also air fry kheema balls 
Preheat air fryer to 180 *C for 5 minutes 
Air fry for 15 minutes or until done flipping the kheema balls once halfway through the process of air frying 
If air frying spray kheema balls with oil
You can also add a beaten egg to kheema mix well form into balls and deep fry
Adding an egg will help bind the kheema mixture well
I avoided adding egg as the kheema was wet enough after pulsing and adding other ingredients 
Adjust spices to suit your taste 

SPICY BEEF ROAST ( BEEF VARUVAL )

 

SPICY BEEF ROAST ( BEEF VARUVAL )

INGREDIENTS 

Beef - 1 Kg

Chopped Shallots - 1/2 cup

Sliced Onion - 2

Garlic Pods - 15 

Peppercorns - 1 Tbsp 

Pepper Powder - 1 Tbsp

Red Chilli Powder - 1 Tbsp 

Kashmiri Chilli Powder - 2 Tsp

Turmeric Powder - 1/2 Tsp 

Fennel Powder - 2 Tsp 

Garam Masala Powder - 1 Tsp 

Chopped Coriander Leaves - 4 Tbsp 

Curry Leaves - 3 Sorigs

Salt - To Taste

Coconut Oil - 1/4 cup

METHOD 

Wash and cube beef chunks

Crush garlic pods 1 sprig of curry leaves red chilli powder and peppercorns 

Marinate beef cubes with the crushed garlic mixture and salt to taste for 30 minutes 

Heat oil in a pressure cooker and add curry leaves sliced onion and shallots

Sauté until golden 

Now add rest of the spice powders coriander leaves and marinated beef

Sauté for 5 minutes

Add 1 cup of hot water cover cooker and pressure cook until beef is soft

In medium flame simmer the beef along with gravy until dry 

Garnish with chopped coriander leaves fried onions and serve hot

Notes : 

Reserve some fried onions while you sauté to garnish if liked

You can replace shallots with one onion if liked 

Adjust spices to suit your taste buds 

RED WATER APPLE PICKLE

 

RED WATER APPLE PICKLE 

INGREDIENTS 

Red Water Apple - 5 cups

Chopped Green Chillies - 10

Kashmiri Chilli Powder - 2 Tbsp

Turmeric Powder - 1 Tsp

Red Chilli Powder - 2 Tbsp

Chopped Ginger - 2 Tbsp

Chopped Garlic - 2 Tbsp

Mustard Seeds - 1 1/2 Tbsp

Fenugreek Seeds - 1 Tbsp 

Coconut Oil - 1 1/2 cup

Vinegar - 1/4 cup

Salt - To Taste 

METHOD 

Clean and chop or slice red water apples

Add the red chilli powder to chopped water apples mix well and keep aside

Roast and powder mustard seeds and fenugreek seeds and powder

Heat oil in a pan and add in the oil

Once hot add in the chopped green chillies ginger and garlic

Saute for a few minutes 

Add in the chopped water apple

Saute and add the spice powders and salt to taste

Once the water apple becomes soft add the white vinegar mix well and remove pan from stove

Allow pickle to cool at room temperature 

Store in clean sterilized bottles

Notes :

Add spices to suit your palate 

The green chillies I used were not very spicy so I had to use more

Usually for pickles gingelly oil is used

I used coconut oil here as it tasted better

When refrigerated and used shelf life is longer