Gola Urundai Kuzhambu (Spicy Meat Ball Curry Southindian Style)

This is ultimate recipe which mom prepares at home its spicy juicy Yum to the core can be served with any southindian breakfast or just simple rice and rasam....there are 2 variations in this meatball can be served with gravy or just dry fried as a snack or as side dish.

The preparation process is done in stages and is time consuming would suggest to do certain things ahead of time as we get into the recipe i will suggest few details to prepare ahead of time...

Video Recipe do watch and subscribe...☺

For Masala:

15 to 20 Fresh Green or Red Chilies

1 Whole Garlic Pods

3 inch Pieces Ginger

1 Tbsp Fennel seeds 

2 Inch Sticks Cinnamon

4 to 5 Cloves

4 to 5 Pods Cardamom

1 Tbsp Pepper corns

Do not be alarmed at the hot and spice content in the recipe its very normal for southindians we prepare this masala paste in bulk for this recipe more than half of it will be used.

• In a mixer grinder add all the above ingredients and grind to a smooth paste very little water can be added to grind into a smooth paste.

For Coconut Paste:

1/2 Cup Fresh Coconut

Fist Full of Coriander

• Add the coconut and coriander to the same blender and blend well till smooth paste water can be added to prepare a smooth paste.

Please prepare this masala paste a head of time place in a airtight container in the fridge till use.

For Meat Marination:

1 1/2 Kilo Sheep or Goat Meat Mince

1 Tbsp Coriander Powder

1/2 Tbsp Turmeric Powder

3 Tbsp Masala Paste

2 Medium Sized Onion(Finely Chopped)

Fist Full of Mint and Coriander(Finely Chopped)

1 Tbsp Salt

•  Add all the above mentioned ingredients to the meat mix and knead till well combined place in a bowl and allow to marinate at least overnight.

I Highly recommend to prepare the meat marination a head of time. if the meat is not minced fine i would suggest to add it to a coffee grinder and pulse it twice and then start the marination process.

Mutton Bone Stock:

Marrow Bones

1 Tsp Masala Paste

1/4 Tsp Turmeric

Salt 

• When we buy meat mince the butcher will always add few marrow bones these have to be cooked ahead of time which can be used for gravy.
• In a pressure cooker add the bones masala paste turmeric and salt with 2 cups water and cook for 3 to 4 whistles till well done reserve.

This process can also be done a head of time and refrigerated till use. 

Lets Prepare Meat Balls:

• Mix and knead the marinated meat i would suggest you work will cold meat since its refrigerated it will be firm and hold shape.
• Oil your hands take a golf size ball portion of meat and start preparing firm meat balls and reserve in a plate.
• Heat 3 Tbsp oil in a wok on medium flame and start to arrange the meat balls in a circle inside the wok place on low flame and cover.
• The meat will cook in its own juices once the moisture evaporates stir gently and cook till moisture has completely gone reserve in a bowl and follow the same step and continue the process of cooking the meat balls.

Lets Prepare Gravy:
1 Large Onion(Roughly Chopped)
1 Tomato (Toughly Chopped) tomato is optional if you want it can be added
3 to 4 Tbsp Masala Paste
Prepared Coconut Paste
Meat Stock

1/2 Tsp Turmeric powder
1/2 Tsp Coriander Powder
Mint and Coriander
Lime Juice

2 Inch Stick Cinnamon
3 Cloves
3 Pods Cardamom
3 Tbsp Ghee
3 Tbsp Oil
Salt as per taste

• In a heavy bottom handi or wok add the ghee and oil temper the oil with whole spices cinnamon cardamom and cloves.
• Once the spices splutter a bit add the masala paste and fry a bit till raw flavor has gone.
• Add onion and fry till transparent.
• Add the masala powders turmeric and coriander and fry till raw flavor has gone.
• Add the meat stock and water stir and add salt and bring to a boil add coconut paste and bring to a boil till the raw flavor from coconut has evaporated.
• Add the meat balls and bring to a boil add lime juice and garnish with mint and coriander...

Serve hot with hot rice raita and rasam...Enjoy...:)

To Prepare Dry Meat Balls:

• While cooking the meat balls in the wok allow to dry out a bit if oil is needed add a sp full of oil and stir and fry in the same wok till it turns brown in color sprinkle on some pepper powder and coriander and serve hot...Enjoy...:)

Mutton Soup (Attukari Soup)

 

Made this for my Daddy on the eve of  Fathers Day the most absolute tasty treat for a windy lousy weather this soup has medicinal properties people who are suffering from stuffy nose headache and joints pain will have some relief a simple soup for the soul...

Happy Fathers Day...:)

Ingredients:

1/2 Kilo Goat or Sheep Breast Bones and Meat

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Coriander Powder

1/2 Tsp Whole Black Pepper Corns

2 Inch Cinnamon Sticks

3 Pods Cardamom

1/2 Tsp Fennel Seeds

1 Tbsp Ginger Garlic Paste

1 Large Onion(chopped into roughly)

2 Large Tomato(chopped into tiny cubes)

3 Red or Green Chillies

Fist Full Mint and Coriander(roughly chopped)

1/2 Tsp Lime Juice

5 to 6 Pods Whole Garlic

Salt  as per taste

1 Tbsp Oil and Ghee

 Method:

• In a pressure cooker add oil and ghee heat on medium flame add the whole spices and fry a bit once the spices start to crackle add ginger garlic paste and fry till raw flavor has gone.
• Add chopped onion whole garlic and tomato fry a bit allow to reduce a bit add the dry spices chilly powder turmeric powder and coriander powder fry a bit add the meat and give it a good stir allow to fry a bit.
• Add coarse salt and fry a bit add 3 cups water and stir well bring to a boil cover and cook till 3 to 4 whistles.
• Once the meat has cooked add coriander mint and lime juice stir well

Serve hot with rice or bread ...Enjoy...:)

Mutton Kabab

Mutton Fry in any form is always a treat best served along side for any southindian meal. this recipe is a original nawabi tamil cuisine from vellore and arcot which is located in tamilnadu there are many variations on this recipe we can never go wrong with this its mildly spiced and very tasty meat recipe. there are a few changes in the recipe the origianl recipe calls for whole spices I've reduced the amount of spices and just added garam masala...

Do view the video demo subscribe...

Ingredients:
250 Grams Boneless Mutton (Cubed)
2 + 2 Tbsp Milk
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/2 Tsp Pepper Powder
1/2 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1 Tsp Ginger Garlic Paste
1 Egg
3 Sprigs Curry Leaves
4 Tbsp Maida/All purpose flour
Oil for Frying
Salt as per taste

For Garnish: Pomegranate, green chilies, pepper powder and lime wedges...

Method:

1. In a pressure cooker add 1 tsp oil add meat, chilly powder, turmeric powder, garam masala powder, coriander powder, ginger garlic paste, 2 Tbsp milk and salt fry till the meat releases moisture.
2. Add 1 Cup water place the lid and whistle and cook on high flame for 3 to 4 whistles till mutton is tender and done.
3. Separate meat from stock...stock can be used for other recipes.
4. In a bowl beat the egg, 2 tbsp milk and salt. 
5. Add salt and 1/2 tsp pepper powder in maida. roll the cooked meat in maida first then dip in egg and then in maida reserve in a plate
6. Heat oil in a wok for frying the meat add the breaded meat to hot oil and fry till light brown in color drain.
7. Fry the curry leaves in same oil and garnish meat with curry leaves chilies and sprinkle some pepper powder and lime wedges serve this crispy meat along with hot rasam sambar and rice...or with beer...enjoy...:)

Paya Mutton Masala

This is a recipe from Karnataka I dont know from which district some say its from north Karnataka normally this recipe is prepared along with goat meat and the trotters combined together I did not add meat to this just prepared with paya also reduced the spices since its really hot weather. best served with breads or Dosa...the dish turned out super tasty and yum it was sticky juicy thoroughly enjoyed every bite...

Ingredients:
1/2 Kilo Goat meat(optional)
Paya/Trotters 6 Pieces
1 Tbsp Chilly Powder
1 Tbsp Garam Masala
2 Tbsp Turmeric Powder
1/2 Tsp Cumin Powder
1 Tbsp Pepper Powder
1 Tbsp Coriander Powder

1 Large Onion(roughly chopped)
1 Large Tomato(roughly chopped)
2 Sprigs Curry Leaves
2 Tbsp Ginger Garlic Paste
4 Green Chillies

2 Tsp Oil
Salt as per taste

Onion Mint and Coriander and Lime for garnish

Do view my video demo in detail...enjoy....:)

• Please click here to see how I've cleaned Paya
• Recipe for Paya Soup click here

Prep Up:

• Wash and clean the meats thoroughly.
• In a pressure cooker add the meat 1/2 tbsp of ginger and garlic paste 1/2 tsp of turmeric powder salt pepper powder add 1/2 cup water and pressure cook till meat is tender reserve in a bowl.
• In the same pressure cooker add the paya 1/2 tsp tuemeric powder 1 cup water and cook the paya till tender.

Lets Prepare Masala:

• Heat a wok with oil on medium flame. add the curry leaf, ginger garlic paste fry till raw flavor has gone.
• Add the slit green chilly and fry a bit add the dry masala and fry till raw flavor has gone.
• Add onion tomato salt and allow to fry till onion and tomato reduce a bit till oil surfaces to the sides.
• Add the cooked meats and cover on medium high flame allow the water to reduce till the masala consistency reaches to your preference.

Garnish with lime juice coriander mint and finely chopped onion serve hot with roti or bread. this is best served for brunch...try preparing yourself enjoy...:) 

Handi Kabab Masala

As everyone knows I'm totally fida over seekh kababs I love those juicy smokey and extraordinarily spicy kababs I'm not allowed to use a BBQ in my apartment miss all my BBQ days I settle down preparing my seekhs on a tava never to compromise on taste one day when a friend asked me have you tried handi ka kabab i was like what on earth is that...she gave me this utterly marvelous delicious recipe excellent when served with roti....:)

Do view the recipe demo video...:)

To Prepare Seekhs:
1 Large Onion
6 Green Chilies
Fist Full Coriander and Mint
1 Egg
50 Grams Paneer (Optional)
2 Tbsp Ginger and Garlic Paste
1 Tbsp Garam Masala Powder
1/4 Tsp Chat Masala
1 Tbsp Coriander Powder
3-4 Tbsp Roasted Bengal Gram
1/2 Kilo Lamb Mince
Salt to taste
Oil for frying

To Prepare Masala:
1 Large Onion
1 Large Tomato
100 ML Cream
1 Tbsp Chilly powder
1 Tbsp Garam Masala
1/2 Tsp Turmeric
1 Tbsp Coriander Powder
1 Tbsp Ginger Garlic Paste
Salt as per taste
3 Tbsp Oil

Method:

• In a mixer jar add onion, chilly, ginger garlic paste, coriander, turmeric, garam masala, chat masala and bengal gram grind to a smooth paste.
• Add meat to the masala and pulse twice or thrice till well combined reserve in a bowl add salt and egg mix well and cover allow to marinate for 6 hours before preparing seekhs
• I did add paneer to the meat since i had left over panner from a different recipe. you may totally leave the panner out.
• Heat a pan with oil and start preparing seekhs and shallow frying on a low to medium flame.
• Once the seekhs turn brown to all sides reserve on a plate and allow to cool cut them into bit size pieces and reserve.
• Heat oil in a wok add the ginger and garlic paste fry a bit till raw flavor has gone add dry spices chilly powder, coriander powder, turmeric powder, garam masala and fry a bit add onion and tomato and fry till oil surface to the sides.
• Add 2 cups water and cover allow the onion and tomato to cook down a bit.
• Add salt as per taste and add cream stir well bring to a boil.
• Add the kabab pieces and mix well in the curry bring to a boil garnish with lime juice coriander and serve hot with roti...enjoy...:)

preparing seekh kabab from my video archive do watch enjoy...:)

Keema Pav

Keema pav.............ummm.....yummy yum yum that's all I got to say...:)

• 1/2 Kilo Mutton or Chicken Keema 
• 2 Medium Size Tomatoes and Onions
• 1 Large Capsicum
• 2 Potatoes Cubed
• 2 Tbsp Red Chilly Powder
• 1 Tbsp Coriander Powder
• 1/2 Tsp Turmeric
• 1 Tbsp Ginger Garlic Paste
• Pinch of nutmeg

Spice Blend:

• 4 Cloves
• 1 Inch Stick Cinnamon 
• 3 Pods Cardamom
• 1/2 Tsp Black Pepper Corns
• 2 to 3 Strands Javitri 
• 1/2 Tsp Cumin seeds
• 2 Tbsp Dry Shredded Coconut/kopara

In a pan dry roast all the above mentioned spices and coconut.
Once roasted allow to cool before dry grinding.
Grind the spice blend and reserve in a air tight container till use.

Do watch my video recipe in detail...enjoy...:)

This spice blend should be used asap the coconut in the spice blend gives a odd smell after 2 weeks.

• Boil 1 cup of water add the onion and tomato to the boiling water place a lid and allow to cook till water has evaporated make sure to cook on a low flame.
• Blend the tomato and onion in a mixerjar and prepare a smooth puree. reserve for later.
• Cube the potato and cook with a pinch of turmeric powder in 1 cup of  water make sure you don't over cook the potato once cooked drain set aside.
• All the preparations can be done ahead of time and preserved in the fridge.

• Heat a  fry pan with 1tbsp of ghee fry the capsicum and potato for 5 minutes remove from flame and set aside.
• Heat a Handi or heavy bottom wok add 3 tbsp oil and add the ginger garlic paste and prepared puree fry till oil surfaces. add chilly powder coriander powder and turmeric powder fry a bit add the meat and fry.
• Add salt as per taste, spice blend and 1 1/2 cups water stir and cover allow the meat to cook on low to medium flame till well done.
• Add the fried potato and capsicum to the meat and cook further till well combined grate some nutmeg and cover for few minutes.
• Garnish with onion lime green chilly and butter and serve hot with pav buns...happy cooking...:)

Atukkal Paya Soup/Lamb Trotters Soup

This is our family secret recipe. one of my favorites recipes...paya soup tops my list of comfort food...best for sunday brunch quite a heavy meal would not suggest to prepare them often we normally prepare this soup once in 6 months...tastes best with string hopper, dosa or idlly...:)

1 1/2 Dozen Lamb Trotters/Paya
5-6 Tbsp Shredded Dry Coconut
1 1/2 Large Onion
10-15 Dried Red Chilies
1 Tbsp Black Pepper corns
1 Tbsp Turmeric Powder
1 Tsp Fennel Seeds
5 Cloves
4 Cardamom Pods
3 Inch Stick Cinnamon
1 Tbsp Coriander Powder
2 1/2 Tbsp Ginger Garlic Paste
1/2 Lime 
4 Tbsp Oil
Salt to taste

Do view my video demo in english...:)

Please click here to read more how to clean lamb trotters.

• I've used 7.5 liter pressure cooker to cook the paya. normally i cook the paya ahead of time once then add masala and cook it again this way the paya is cooked to perfection.
• Once the paya is added to the pressure cooker add water till the paya is covered add turmeric powder and cover place the whistle and allow the paya to cook for 5 to 6 whistles.

• Heat a wok on medium flame add oil fry all the spices allow to splutter.
• Add the red chillies and fry a bit.
• Add onion, coconut, coriander powder, ginger garlic paste and fry till onion is transparent.

• Add the fried masala to a mixer jar add 1/4 Cup water and grind to smooth paste.
• Add the masala to the paya stir well add salt and stir well.
• Place the paya back on the stove on high flame place cover and whistle and allow to cook for further 5 whistles.

Once the paya has cooked till tender add lime juice serve right away with dosa or idlly enjoy...Happy cooking 

How to Clean Lamb Trotters/Paya

Its very simple to clean lamb trotters provided if the steps are followed properly. few tips to buy lamb trotter my granny always used to buy the front legs its more fleshy and the meat is nice and juicy more over front legs cook fast as you can see in the pic the front legs are completely covered with skin the hind legs have bone showing make sure the butcher gives you the best trotters which is already burnt and cleaned makes the cleaning process simple for us...

Do watch the video demo and follow the steps before preparing paya

• Make sure to check the trotters burnt properly and hair is removed if there are remains of burnt hair make sure to scrap the burnt hair using a knife.
• Remove all the burnt tissue which is not edible .

• Second stage of cleaning is to take 100 grams of cooking soda and equal quantity of salt .
• Sprinkle the soda and salt over the trotters rub the trotters with the soda and salt allow to rest for 5 mins before rinsing in water.
• After 5 min using a scrub pad or a toothbrush scrub the trotters and make sure all of the char skin and any brunt tissue is removed properly.
• Once the trotters are cleaned rinse in running water make sure all of the soda and salt have washed thoroughly.
• I normally rinse them thrice in running water and twice in hot water and make sure the trotter are really clean before cooking...

Green Chilly Mutton Biryani

Thanks to all my friends on Facebook and You tube you guys rock you have tried my moms chilly biryani recipe and posted me lot of comments so many of you have asked for a updated version here's to all those who love spicy hot mutton biryani...:)

Please click here to see the older version of green chilly mutton biryani..:)

500grams Basmati Rice
1Kilo Mutton
2 Large Onion(Chopped into cubes)
4-5 Tbsp Green Chilly Biryani Paste
5 Green Chilly (Slit in middle)
Fist Full Coriander and Mint Leafs washed and chopped
1/2 Lime Juice
2 Pods Cardamom
3-4 Cloves
2 inch Sticks Cinnamon
1 Bayleaf
1 Chicken Stock Cube
1 Cup Coconut Milk
1 Tbsp Turmeric Powder
1/2 Cup Yogurt
Ghee 3 Tbsp
Oil 2 Tbsp
Salt to taste.

Please watch the video demo in english Enjoy...:)

Green Chilly Biryani Paste:


















10-15 Green Chilly (add or reduce the chilly depending on the heat)
1/2Tsp Fennel Seeds
1 inch Stick Cinnamon
3 Pods Cardamom
2 Cloves
1/2 Tsp Pepper corns
2 Whole Garlic peeled add equal quantity peeled and chopped ginger

First measure the ginger and garlic equally then measure the chilly equally to the quantity of ginger and garlic.

In a fry pan add 1 tsp oil and fry all the above mentioned ingredients for 2minutes allow to cool add to the mixer jar and grind to smooth paste.

Marinate Mutton:

Add 1 Cup Yogurt and 1/2 Tsp Turmeric powder to the meat and marinate upto 1 hour before preparation.

• In a pressure cooker add 1 Tbsp oil and the marinated meat fry a bit add the 2 Tbsp of the Biryani paste and salt stir well allow the meat to fry in its own juices for some time. 
• Add 1 1/2 Cups water place the lid and allow to cook for 3 to 4 whistles till the meat is fork tender.
• Separate the meat from stock and set aside.

to cook the meat I used 2 liter pressure cooker.

• Wash the rice twice or till the water is clear drain and set aside.
• Heat pressure cooker add 2 tbsp oil and 3 tbsp ghee fry the whole spices cardamom cinnamon cloves and bay leaf allow the spices to crackle a bit add the onion and fry till transparent.
• Add the 2 Tbsp of the biryani paste and green chilly to the onion and fry a bit add the rice fry a bit add the coriander and mint the meat stock coconut milk and water add salt and lime juice add the chicken stock cube stir well cover the cooker place the whistle allow to cook for 2 whistles till rice is done.

If the rice measure is 1 cup I've added 1 1/2 cups of liquid i.e meat stock water and coconut milk combined.
For me when i measured the 500grms rice its exactly 2 glasses of rice so I've added 3glasses of liquid to the rice.

• Add 1/2 to 1 Tbsp of biryani paste to the meat and fry the meat a bit set aside the heat in the biryani depends on your choice its up to you how much heat you want we normally like it spicy and hot.

The layering can be done in the pressure cooker or in a microwave dish and microwave for 5 minutes depending on the heat setting your microwave has.

• Divide the meat and rice. layer the meat and rice equally add coriander and mint close the pressure cooker and place on very low flame for 5 to 10 minutes with out placing the whistle.
• Serve with onion raita and boiled eggs enjoy...Happy cooking...:)

I've used 7 1/2 liter pressure cooker to cook the rice. used the same pressure cooker to layer the meat and rice for dum...:)

Donne Biryani Recipe

• It all started with a simple donne (plantain leaf cups) which is hand made or machine pressed. the donne has a very nice aroma when food is served in it...through out south India you can find people using these cups.

Donne Briyani can be prepared with mutton or chicken...donne briyani is famous all over Bangalore rich or poor everyone enjoys this amazing street food. the intense spices and methi (fenugreek leafs) aroma sets this  amazing recipe apart. I would suggest people visiting Bangalore...should try this recipe. now and then we get tired of traditional food I crave for donne briyani we have an amazing donne briyani angadi (donne briyani center) near my home dad would always parcel some for me....I simply ♥ donne briyani...:P

This unique recipe will be a new addition for all briyani lovers out there if you try my recipe do post your comments...:)

Briyani Masala:
2 Medium Size Onions
6-8 Green Chilies
Fist full Mint and Coriander leafs
2 Tbsp Ginger Garlic Paste

2-3 Strands Javithiri
5 Black Pepper Corns
2 Inch Sticks Cinnamon
3 Cloves
3 Cardamom Pods
2 Tbsp Oil
1 Tbsp Ghee

• Heat a wok add  oil and ghee add the above list of ingredients leaving out the mint and coriander leafs fry till the onion turns transparent then add the mint and coriander and fry all the ingredients.

• Allow the fried ingredients to cool before grinding to a smooth paste.
• Add the ingredients to a blender and grind to a smooth paste.

• Add very little water to grind the masala paste.

Marinate Mutton:

1/2 Kilo Lamb Meat

1 Tsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Cup Yogurt

1 Tsp Ginger Garlic Paste

Salt 

• Add the above listed ingredients to the meat and marinate for 15 to 20 minutes.

Lets Prepare Briyani:

• Heat 2 Tsp oil in a pressure cooker add the marinated meat and fry for 10 minutes add 2 to 3 cups water and salt cover place the whistle  pressure cook till meat is tender for 5 to 6 whistles.
• Once the mutton has cooked separated the stock and meat set aside.

• For this recipe we need to use 2 cups seeraga samba rice.
• Wash the 2 cups of rice thrice drain and set aside.

• Heat a pressure cooker with 2 tbsp oil and 2 tbsp ghee.
• Add 2 cloves 1/2 inch cinnamon 2 cardamom and a bayleaf fry a bit.
• Add the masala paste and fry till oil surfaces.

• Add the cooked meat to the masala and fry a bit.

• Add the rice and fry a bit for 3 to 4 seconds.
• Add 1tbsp  kasuri methi and fry a bit.

• Measure the mutton stock and water. we need to add 3 cups of liquid for 2 cups rice.

• Add the liquid to the rice mix well.
• Add salt as per taste.
• Add 1/2 lime juice mix all the ingredients well.
• Bring to a boil and cover place a whistle and cook for 5 minutes.
• Allow the pressure to reduce before opening the cooker. once the briyani is done mix well and serve hot in a donne with raita and boiled eggs....enjoy...:)

  

The ratio for this mutton briyani is 1/2 kilo mutton and 1/2 kilo rice. 

liquid measure: 1 cups rice add 1 1/2 cups water.

Recipe demo video...:)