"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.

    Chicken Mandi, a traditional Yemeni dish hailing from Hadhramaut, Yemen, is a cherished rice-based delicacy prevalent in the Arabian Peninsula, Egypt, Jordan, and among the Hadhrami community in the Malabar region of Kerala, India. The term "Mandi" derives from the Arabic word "nada," meaning "dew," epitomizing the succulent texture of the meat. This recipe replicates the essence of Mandi, infusing the signature smoky flavour of Tandoor-cooked meat into oven-baked chicken, creating a delectable fusion of flavours.

    Chicken Mandi recipe typically consists of a blend of rice, tender meat (often lamb or chicken), and an array of aromatic spices. Traditionally, Mandi's distinctive flavour profile is achieved by cooking the meat in a Tandoor oven. However, I've innovated by adapting the recipe to bake the chicken in an electric oven, offering a convenient alternative to the traditional method. To capture the essence of the smoky Tandoor flavour, I've incorporated a clever trick that infuses the chicken with the desired smokiness, ensuring an authentic taste experience.  While some recipes suggest garnishing Chicken Mandi with raisins, pine nuts, or peanuts, the version I experienced and recreated omits any garnish. This highlights the dish's pure flavours, emphasizing its status as a centrepiece for special occasions like Eid, weddings, and feasts. 

"Experience the aromatic delight of Chicken Mandi, a flavourful Yemeni dish."

INGREDIENTS:

For Chicken Marinade:

For Mandi Rice:

For the Smoky Flavour:

Traditional Chicken Mandi Recipe - a Hadhramaut delicacy from Yemeni Cuisine

"Experience the aromatic delight of Chicken Mandi, a flavourful Yemeni dish."

METHOD:

1. Begin by marinating the chicken with Hawaij Spice Mix, turmeric, and melted butter, allowing the flavours to meld in the refrigerator for 2–4 hours or overnight.
2. Infuse saffron threads in warm water, enhancing both colour and aroma for the rice.
3. Sauté onions and green chillies until translucent, then transfer to an ovenproof dish.
4. Combine rice, water, spices, and Chicken Stock in the dish, seasoning with salt to taste.
5. Place a wire rack in the dish and arrange the marinated chicken atop for even cooking.
6. Make sure that the pot is larger in diameter than the chicken. 
7. Place the dish in a preheated oven at 425°F or 210 °C and bake for 15–20 minutes.
8. When the outside of the chicken starts to brown, lower heat to 325°F or 160°C and cook for another 15 -20 Minutes.
9. Adjust the temperature for optimal browning and tenderness.
10. Drizzle saffron-infused water/food colouring over the rice, imparting a vibrant hue and fragrant essence.
11. Allow the chicken and rice to cook slowly until tender and thoroughly infused with flavours.
12. Optionally, enhance the dish with a smoky flavour by adding a heated charcoal briquette to the dish.
13. Remove the rice and chicken from the oven and leave it aside for a few minutes before cutting the chicken.  Cut the chicken and place it back in the rice pot.
14. Serve hot, accompanied by traditional sides like Daquos or Curd Raitha, for a complete culinary experience.

For Smoky Flavour (Optional):

• Position the coal briquette above the flame and allow it to heat thoroughly until it glows red-hot.
• Place a small ramekin in the middle of the cooked dish with some vegetable oil inside.
• Add the red-hot coal inside the oil and cover the pot with a lid.

• Leave the smoky charcoal inside the pot for a while.
• It will give the Chicken Mandi a smoky flavour.

For a detailed instruction on How to make Chicken Stock, Click here...

"Experience the aromatic delight of Chicken Mandi, a flavourful Yemeni dish."

 

NOTES:

• Utilize any variety of long-grained rice or Basmati rice for versatility in your Chicken Mandi recipe.
• Optimal results are achieved by cooking the chicken at a low temperature, ensuring a tender texture that easily falls off the bone.
• Adjust the cooking duration based on whether you're using a whole chicken or chicken pieces, with a full chicken requiring approximately 1 hour and 45 minutes, while chicken pieces typically cook within 45–60 minutes.
• For those preferring lamb, it can be substituted for chicken, though cooking times will vary accordingly.
• Although possible to cook the rice and chicken separately, combining them enhances the dish's flavour profile as the meat juices infuse the rice.
• Alternatively, this recipe can be prepared using a microwave oven with grill settings for added convenience.
• Employ a thermometer to accurately gauge the chicken's doneness, ensuring perfectly cooked meat every time.
• Following the addition of saffron, refrain from fluffing the rice until it reaches full cooked status.
• Maintain a ratio of 1 1/2 cups of water to 1 cup of rice, adjusting the quantity based on the rice variety utilized.
• While optional, imparting a smoky flavour to Chicken Mandi enhances its authenticity, elevating the overall dining experience.

    In conclusion, Chicken Mandi is a flavourful Yemeni dish that captivates the senses with its aromatic spices and succulent meat. Whether prepared with long-grained rice or fragrant Basmati rice, this dish offers versatility and exquisite taste. Cooking the chicken at a low temperature ensures a tender texture, while variations with lamb provide a delightful alternative. Combining the rice and chicken enhances the dish's flavour profile, complemented by the optional addition of a smoky aroma for authenticity. With precise cooking techniques and attention to detail, Chicken Mandi promises to be a culinary masterpiece that delights both chefs and diners alike.

"WHEY WATER - THE HEALING WATER" 

WHEY WATER

                                                'Whey Water is the liquid gold essence of Milk.'

Health Benefits:

• Nutritionally, it is rich in lactose, has no fat, contains protein, is rich in minerals and is a good source of vitamin B2. 
• It helps to keep our joints and ligaments movable and elastic.
• Whey appears to stimulate insulin release.  
• Whey supplements can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing insulin secretion. 
• The healing action of Whey works on the intestines, liver, and kidneys. 
• The lactic acid in whey stimulates intestinal peristalsis. 
• It encourages internal assimilatory and eliminatory functions in the digestive system.
• It heals most of the stomach ailments.
• It can be used as a regular drink as it contains probiotics.
• Whey water supports our immune system and protects our protective flora.
• It helps in good colon health.
• It has the ability to regenerate the intestinal flora.
• It boosts the nutrition in our diet.
  

Culinary Uses:

• Whey water is a great kitchen helper.
• Whey water is used to make ricotta and brown cheeses.
• It is used to preserve food items.
• Whey water can be used as a substitute for water while kneading dough or soaking legumes or rice. 
• Whey water can be added to cook dhals to increase the protein content 
• It can also be used in stocks which are used as a base for soups. (But retains the strong taste of whey in soups)
• You can use while kneading the dough for chapati or roti.
• Whey water can be replaced instead of water while making buttermilk.
• Whey water can be used to knead the flour to make sourdough bread.
• Whey water to make pancakes, waffles, scones, cake, cookies, biscuits etc.,.
• Whey can be used in conjunction with other liquids to make awesome pizza dough, bread.
• Whey water can be used along with fruit juices and smoothies (does not give smell and strong taste of whey).

Therapeutic Uses :

• 1 Tbspn of whey water mixed with a little water aids digestion.
• During winter, hot whey water can be consumed with honey. It is really good for health.
• Chill the whey water and then add a pinch of salt. Consume as a refreshing salty drink on a hot sweaty day or after a workout. This will instantly cool down your body.
  
  

Other Uses :

• Whey water can be poured into your garden plants which need acid.
• Replace Whey Water instead of milk to feed your dogs.

Notes :

• A large amount of Whey water, which we get while making cheese/paneer can be stored in an airtight container for about 6 months.
• Homemade whey can be refrigerated for up to 2 to 3 days.
• If it develops mould, a foul smell or other signs of going bad, discard it immediately. 

*DISCLAIMER:

HOW TO MAKE PANEER

HOW TO MAKE PANEER

HOW TO MAKE PANEER

INGREDIENTS :

• Boil the Milk.
• When it starts to boil, add the Lemon Juice/Vinegar/Curd/Yogurt.
• Within few minutes the Milk starts to curdle.
• When the Milk fully curdles, switch off the flame.
• Add few ice cubes to the above.  This will stop anymore curdling which can make the Paneer Chewy.
• Strain the curdled Milk immediately into a thin cotton napkin/clean muslin cloth.
• Drain the Whey water.
• Collect the napkin together and tie it tightly with the coagulated Milk shreds inside.
• Hang it above a bowl until all the remaining whey water is totally drained. (For about 2-3 hours)
• Then place the tied napkin on a plate or a cutting board and keep a heavy object on top it.
• Press it well to make it flat and also it removes any remaining whey water from it.
• Leave it aside for 2-3 hours.
• The Paneer/Chenna would be set.
• Remove the Paneer from the cloth napkin and cut it into cubes or into any desired shape.
• Can refrigerate the home-made Paneer - if so keep it in an airtight container or immerse the Paneer block in a bowl of water.

NOTES :

• Good quality milk and full cream milk yields excellent Paneers/Chenna.
• Can use any one of the three coagulating agents: lemon juice, curd or vinegar
• If you don’t prefer a bit of acidic smell from lemon or vinegar in paneer, add curd to coagulate it.
• Once the lemon juice or vinegar is added the milk will start to curdle.
• When the milk completely curdles the whitish or greenish whey water separates from it.
• Immediately switch off the flame,
• Add few ice cubes to the above.  This will stop anymore curdling which can make the Paneer Chewy.
• Do not boil once it is totally coagulated.
• Remove from fire immediately and strain the curdled milk.
• Overcooking will yield a hard & chewy Paneer once set.
• One way to keep the Paneer soft in the fridge is to soak the paneer block in water in a bowl.
• Once refrigerated Paneer will last up to a week and can be frozen too.
• If doing so do not cut the Paneer into cubes.  Can do it before cooking the Paneer.
• Can also soak the Paneer in warm water after you have removed it from the fridge before cooking.
• Can use any kind of thin, clean & absorbent cloth to strain the Paneer.
• Do not throw away the Whey Water.  It can be used in a lot of ways and has got many medicinal uses too... 

"Delight Your Senses with Kadu Manga Achar: The Ultimate Tangy Mango Pickle for Your Onam Sadhya"

For more PICKLE RECIPES, Click here...

 "The Perfect Pickle: Kadu Manga Achar - A Burst of Flavour from God's Own Country!" 

INGREDIENTS:

To mix:

For Kadumanga Achar:

To Dry Roast & Powder:

METHOD :

• Dice the mangoes into small pieces and mix them with 3 teaspoons of salt until well combined. Store the mixture in an airtight container in the refrigerator for at least 24 hours to allow the flavours to develop.
• In a dry pan, gently roast the fenugreek seeds on a low flame until they start spluttering. Grind the roasted seeds to a fine powder.
• Heat oil in a heavy-bottomed pan and add mustard seeds. Once they start spluttering, add chopped green chillies, ginger, curry leaves, and garlic. Sauté the mixture for about 2 minutes.
• In a separate bowl, prepare a thick paste by combining turmeric powder, red chilli powder, fenugreek powder, and ½ cup water.
• Add the prepared paste to the pan and cook for a few minutes. Then, add asafoetida, vinegar, and sugar. Mix everything well.
• Add the cut mango pieces along with the brine and ensure they are thoroughly coated. Adjust the salt according to your taste preference.
• Allow the Kadumanga Achar to cool completely before transferring it to sterilized glass bottles. It can also be stored in the refrigerator.

For more authentic Recipes from Kerala - God's Own Country, click here

Notes:

• Adjust the amount of salt and chilli powder based on your taste preference.
• If the pickle appears dry, you can pour some extra oil to moisten it.
• The more oil you use, the longer the pickle can be stored.
• Feel free to add more garlic to the pickle if desired.
• Dry roasting the fenugreek seeds not only adds flavour but also helps in preserving the pickle.
• Sugar can be added for a slight touch of sweetness and to balance the sourness, but it's optional.
• Avoid using steel, aluminium, or copper containers as they can react with the acidic nature of the pickle. Instead, use clean and dry porcelain, glass, or ceramic jars.
• Always use clean and dry spoons, preferably wooden spoons, to avoid moisture and fungal growth.
• Allow the pickle to cool completely before storing it in sterilized bottles.
• It's recommended to refrigerate the pickle, which can stay good even with less oil and preservatives.
• If you want to add extra oil, heat sesame oil, cool it, and then pour it over the pickle.
• When stored properly, the pickle can last for about a year or longer