Ingredients
- Minced Mutton – 150 gm
- Cinnamon - ½ inch piece
- Clove – 1
- Fennel seeds – 1 tsp
- Shallots – 10 Nos
- Garlic – 4 pods
- Ginger – 1 inch piece
- Green chillies – 2Nos ( ad according to your spice taste)
- Grated coconut – 2 tbsp
- Turmeric powder – ½ tsp
- Fried gram – 1 tbsp
- Curry leaves few
- Salt to taste
- Oil to fry
- Egg - 1 (for binding - optional)
Preparation
- Wash the mutton, squeeze out the water and kept aside.
- Heat the frying pan with oil and add cinnamon, clove and fennel seeds sauce for a sec.
- Now add onion, ginger, garlic, turmeric, green, and saute till nice flavour comes.
- Then add curry leaves, coconut, fried gram and saute for 2 mins.
- Finally, add mutton and saute till the water dries out, off the flame. Allow the mixture to cool.
- Now grind the mixture without adding any water.
- Transfer the mixture to the bowl and mix well with few coriander leaves.
- Heat the pan with oil, in the mean time make small balls mutton balls and kept aside.
- Once the oil gets hot, add the balls and fry in low flame till crispy.
- Ready to serve mutton kola urundai as snacks or with rice.
Ingredients
- Seer Fish - Vanjaram meen - 1/2 Kg cut into steaks
- Ginger Garlic Paste - 2 tbsp
- Red chilli powder - 2 tbsp
- Pepper powder - 2 tsp
- Lemon juice - 2 tbsp
- Salt to taste
- Oil required for shallow fry
Preparation
- Clean the fish and remove excess water. Set aside.
- Take all your ingredients and mix all the spices with salt. add lemon juice, a little water, mix well make it masala paste.
- Apply the paste on both sides of the seer fish. Kept aside for 30 min to 1 hour.
- Heat the pan with oil, place the fish over it shallow fry the fish for 1 - 2minutes on each side (golden colour)Drain the fish and serve hot.
- Ready to serve spicy and healthy Vanjaram - Seer Fish Fry with rasam rice.
Ingredients
- Snake gourd - 2 small chopped
- Turmeric Powder - 1/4 tsp
- Jeera – 1 tsp
- Green chillies – 2
- Curd – 1 cup
- Moong dal dal - 1 cup cooked
- Coconut gratings – 2 tsp
- Coriander leaves few
For seasoning
- Oil - 1 tsp
- Mustard seeds -1 tsp
- Urad dal – 1 tsp
- Red Chillies - 2
- Asafoetida Powder - a pinch
- Curry leaves few
- Salt to taste
Preparation
- In a mixer grinder add coconut, green chillies and jeera grind fine paste.
- Beat the curd well and keep aside.
- Heat the oil in a pan, add mustard, urad, turmeric powder, red Chillies, asafoetida, curry leaves, saute for a min, then add snake gourd and salt saute for 3 mins, then add sufficient water just to cover the vegetable.
- Cook till the snake gourd is soft.
- Now add mashed dal allow to cook for 3-4 mins and add the grounded paste, mix well.
- In a low flame allow to boil for 5 mints and add the curd, stir well and remove from flame. Sprinkle few coriander leaves on the top.
- Ready to serve the tasty Pudalangai Kootu with rice and chappathi, dosa too.
