KOFTA CURRY [ OR ] KOLA URUNDAI KULAMBU


KOFTA CURRY [ OR ]  KOLA URUNDAI KULAMBU



KOFTA CURRY





Ingredients for Kofta or  Kola Urundai:


Mutton Keema                                                  - 250 grams


Roasted Chana dal                                         - 1 cup                  

(pottu kadalai/udaitha kadalai)                                    

Fennel seeds               - 1 tsp


Salt                                -  to taste


Green chilies              -   3


Garlic                                 - 5  pods


Red Chilies                        - 2


Fennel seeds                    - 1 tsp

Cilantro leaves         -  1/4 bunch


Mint leaves                -  1/4 bunch





Ingredients for Gravy:



Onions finely chopped                -    2


Tomato finely chopped              -    2


Ginger  & Garlic paste                -   2 tsp

                           
Shallots                                             -  8

Green chilies                                    -   2


Curry leaves                                     -   3 twigs


Turmeric powder                             - 1/2 tsp


Chili powder                                      -  2 tsp


Cloves                                                  -   5


Cinnamon                                          -   2 inches


Cardamom                                        -   3 pods


Fennel seeds                                     -   2  tsp


Bay leaves                                         -   2


Poppy seeds                                      -   1 tsp


Fresh coconut milk                        -  2 tbsp


Oil                                                          -  for deep frying


Salt                                                        - to taste


Cilantro leaves                                 -  1/4 bunch 


Curry leaves                                      - 1 twig


Method:



Method Kola Urundai/Meat Balls:


Grind minced meat  using your blender to thick paste.


Powder the toasted chana dal...... set aside.


Wet grind chilies, onion, cilantro, mint and fennel seeds together.


Now combine, ground meat, salt, wet-ground paste and powdered chana dal


Make equal parts out of it and small balls


Method Gravy :


In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Saute them for a while.


Now add shallots  and saute till golden brown.


Add ginger & garlic paste to it. 


Add tomatoes and saute for a while


Now add  salt, turmeric and chili powder. Add 2 cups of water. Cover and cook over medium heat.


When the gravy boils  well, add poppy seed paste and  thick coconut milk to it.


Now add kola-urandai one by one in the gravy. They should be immersed in the gravy. 


Cover and cook for 20 minutes or so. When the meat balls are done and yet intact in the gravy…remove from heat.


Garnish with cilantro leaves.




KOLA URUNDAI KULAMBU

KARI VADAI OR KEEMA VADAI

KARI VADAI OR KEEMA VADAI


Kari  Vadai


INGREDIENTS:



Minced meat                                               - 250 gms


Onion                                                         - 1 large


Green chillies                                            - 4


Ginger piece                                              - 1 inch


Garlic pods                                                - 3 


Turmeric powder                                      - 1/4 tsp


Fennel seeds                                             - 1/4 tsp


Roasted gram dhal Powder                      - 1/4 cup


Coriander leaves                                      - 1 tbsp

Garam masala powder                             - 1 tsp


Salt                                                           - to taste


Oil                                                            - for deep frying


METHOD:



 Pressure cook the mutton kheema, green chillies, ginger piece, garlic and  turmeric powder. 


 Once cooled, grind coarsely  along with the roasted dhal powder and fennel seeds.


 Now mix the chopped onions, salt, garam masala powder chopped corriander leaves to the mixture.



 Heat oil in the deep frying pan........., take a small amount of mixture....... make small ball then flatten to get vadai shape.  Deep fry them on medium flame till golden brown.........

Serve it hot................

Keema Vadai





My Recent White Doily

My Recent White Doily

One of my  recent doily..............nothing much special in this doily ..... even then this doily pattern attracted me and I finished it in 4hrs without break.................simple but a satisfied work for me..............


White Doily

FISH FRY

FISH FRY 


Fish Fry

INGREDIENTS :


Fish [seer fish, Barracuda  or king fish]   -  1/2 kg


Chilly Powder                                            -  3  tbsp


Turmeric Powder                                       -  1/2 tsp


Ginger & Garlic Paste                              -  1 tbsp


Lime juice of                                             -  1/2 lime


Salt                                                            -   to taste


Oil                                                             -    for frying 



METHOD :


Mix all the ingredients together with  2 tsp of water and make a paste and apply it on the fish slices.


Marinate for 1/2 hr. 


Take a  frying pan and  pour the oil and fry it till golden brown.


Your fish is ready to taste.



Fish Fry

ONE MORE ROSE DOILY

ONE MORE ROSE DOILY 

Here comes my next rose doily made recently with my left out roses.............






MY ROSE DOILY

MY FLOWER BASKET

MY FLOWER BASKET


This flower basket is one of my recent work and others on the way to come........... Actually I had some rose flowers made by me long before in my treasure box ......when I thought of making new crochet work I took out some of them and made this basket ....... my finished excited me to make some more ............. I will be posting them soon.........





My Flower Basket

CRYSTAL AGAR AGAR

CRYSTAL AGAR AGAR


I   avoid the jelly powder as its ingredients contain  bone powder ............. but children like to have it seeing the crystal color and the flippy texture........... my Son  was so sad as I did not allow him to eat konnyaku jelly   ........  I tried  to make it with agar agar and it turn out to be a great success ...........when he saw it for the first time he said can't just believe it is agar agar.........  I use the strawberry paste and essence ........... for years I am making it for my son ........... as usual I made it for him this year also ......................


Crystal Agar Agar
CRYSTAL CHINA GRASS OR AGAR AGAR


INGREDIENTS:


Agar agar               - 10 gms


Water                 -  1 litre


Sugar                 - 1 cup


Any Color          - 1/2 tsp

Any Essence      - 1 tsp

METHOD:

Wash and soak the china grass in water for about 10 minutes.

Take a pan and cook china grass with 3 cups of water till it completely dissolves.If you wish to get the jelly soft add 1 litre of water if wanted in thick solid form then add only 1 cup of water

Now add sugar to the pan and mix well. Remove this from flame. .

Then add the essence along with the color.

Stir this well and pour into moulds. 

Refrigerate for an 1 hour not in freezer.