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Category Archives: Non_Vegetarian Dishes

Kola Urundai Kuzhambu

Kola Urundai Kuzhambu

When you make kola urundais you can also make a very tasty kuzhambu/ gravy with them. The kuzhambu/ gravy can be served with anything from idlys, Hoppers, string hoppers…

The kuzhambu is not very difficult to make and can be made either by deep-frying the kola urundais and adding them to it or by boiling the urundais in the kuzhamby/ gravy itself. My family prefers the earlier one, so here goes…

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Ingredients:

Kola urundais                                                                                       –              10-12 nos

https://thehappypalates.wordpress.com/2014/11/03/kola-urundai-with-chicken

Onions     (sliced)                                                                                 –              3 nos

Tomatoes (chopped)                                                                             –              2 nos

Ginger-garlic paste                                                                               –              2 tbsps

Cloves                                                                                                 –              3-4 nos

Cinnamon stick                                                                                    –              1” piece

Saunf                                                                                                  –              1 tsp

Turmeric powder                                                                                   –              ½ tsp

Red chilli powder/ sambar powder                                                          –              2-3 tbsps

Salt to taste

To be ground to paste:

Coconut (grated)                                                                                 –              ¼ cup

Poppy seeds (soaked)                                                                        –              2 tbsps

Peppercorn                                                                                        –              1 tsp

Cashews                                                                                           –         5-6 nos

Saunf                                                                                                 –              1 tsp

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Method:

Make the kola urundai paste. Make small balls and keep aside.

Heat oil in a kadai. Add the onions and sauté them till they change color.

Add the ginger-garlic paste and sauté further till the raw smell goes.

Now, add the tomatoes and cook till the tomatoes are soft.

Remove from heat and allow it to cool. Grind this to a paste and keep aside.

Heat a larger pan with oil and add the whole garam masalas i.e. the saunf, cloves, cinnamon stick and sauté.

Once they sputter, add the onion-tomato paste and sauté.

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Add the turmeric powder, sambar powder and sauté. The gravy will start leaving oil from the edges.

When this happens, add a cup of water, season with salt and cover it. Let it boil on a low heat.

In the meantime, grind the coconut, saunf, peppercorn, cashews and poppy seeds to a fine paste.

When the gravy begins to boil, add the ground coconut paste and cook on a low heat. The gravy will thicken, do not let it boil again.

Remove from heat and squeeze the juice of half a lemon into it.

Now just before serving, fry the kola urundais and add to the kuzhambu.

ENJOY!!!

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Posted by on November 4, 2014 in Chicken, Kuzhambus, Non_Vegetarian Dishes

 

Kola Urundai with Chicken

Kola Urundai with Chicken

Kola urundai is largely popular in the western part of Tamilnadu also known as “Kongunadu”. The recipes from here are exotic and quite extensive. Their recipes have a unique taste with the use of coconut in almost most of their dishes.

Non vegetarians would have surely heard about this one, especially the people from south. These are basically balls made with mutton/lamb mince, spiced and deep-fried. The kola urundais are soft and have a crisp outer layer. They can be either served as starters or added to a kuzhambu and made into a gravy.

Here I have used chicken mince to make the kola urundais.

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Ingredients:

Chicken mince                                                                                 –              250 gms

Onions (diced)                                                                                  –              2 nos

Ginger-garlic paste                                                                           –              1 tsp

Roasted channa dhal (pottu kadalai- powdered)                                   –              ¼ cup

Green chillies (chopped finely)                                                           –              3 nos

Curry leaves                                                                                     –              1 sprig

Turmeric powder                                                                               –              ¼ tsp

Red chilli powder                                                                              –              1 tsp

Egg (beaten)                                                                                    –             1 no

Saunf                                                                                              –              1 tsp

Cloves                                                                                             –              3-4 nos

Cinnamon stick                                                                                –              1” piece

Peppercorn                                                                                       –              1 tsp

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Method:

Wash the chicken mince and keep ready.

In a medium pan, add a teaspoon of oil and saute the saunf, cloves, cinnamon stick and peppercorn. Sauté them till a nice aroma arises.

Now, add the diced onions and sauté till it changes colour.

Add the ginger-garlic paste and sauté further till the raw smell goes.

Add the chopped green chillies and curry leaves and sauté for 2-3 minutes.

Finally add the chicken mince and sauté on a low heat.

Sauté the chicken, add turmeric powder, red chilli powder and mix well with the other ingredients.

Cook the chicken till all the water has evaporated and the chicken has changed color.

Remove from heat and allow it to cool.

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Put all the cooled ingredients  into a blender. Season with salt and add the roasted channa dhal powder and beaten egg. Pulse without adding any water.

The mixture should be a smooth texture.

Make small balls of this mixture and deep fry in oil.

Remove the kola urundais when they turn a uniform brown on all sides.

Drain on absorbent paper and serve hot.

ENJOY!!!

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4 Comments

Posted by on November 3, 2014 in Appetisers, Chicken, Non_Vegetarian Dishes

 

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Chicken Chettinad

Chicken Chettinad

Chicken Chettinad is a famous cuisine from Chettinad. The Chettinad cuisine is famous for their use of spices. Their dishes are spicy with the smell of fresh ground masalas. There are many variations to the Chicken Chettinad, but the spices used are almost similar except for the red chillies, which depends on each person’s palate.

Anyone who has had non-vegetarian would have had chicken chettinad at some point of time. This is one of those dishes which tastes awesome with whatever it is served with be it rice, hoppers, string hoppers or even idly and dosai. So enjoy…

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Ingredients:

To Roast and grind:

Coconut (grated)                                                                      –              2-3 tbsps

Red chillies                                                                             –              4-5 nos

Coriander seeds                                                                      –              2 tbsps

Cumin                                                                                    –              1 tsp

Fennel seeds                                                                          –              1 tsp

Peppercorn                                                                             –              1 tsp

Cardamons                                                                             –              3-4 nos

Cloves                                                                                    –              5-6 nos

Cinnamon                                                                               –              1” stick

Star anise                                                                               –              1 no

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For gravy:

Onions (diced)                                                                         –              2 nos

Tomato (diced)                                                                        –              2 nos

Ginger-garlic paste                                                                   –              1 tbsp

Red chilli powder                                                                      –              1 tsp

Turmeric powder                                                                       –              ½ tsp

Curry leaves                                                                             –              1-2 sprigs

Lemon juice                                                                             –              ½ lemon

Salt to taste

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Method:

In a small pan, add a tsp of oil and roast the ingredients given for roasting and grinding, except the coconut. Roast till a nice fragrance arises, remove and keep aside.

In the same pan, add the grated coconut and roast till the coconut turns golden brown. Remove from heat and put with the other roasted ingredients.

Allow them to cool and grind to a powder. Keep aside.

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Heat a kadai with some oil, add the diced onions and sauté.

Sauté the onions till they turn light brown.

Now, add the ginger-garlic paste and sauté till the raw smell of the paste goes.

Add the ground masala powder, curry leaves and sauté along with tomatoes.

Cover and cook till the tomatoes get soft.

Add the red chilli powder, turmeric powder and season with salt.

Mix well and cook till the masala starts to leave oil from the sides.

Now, add the washed and cleaned chicken and mix well with the masala.

Add just half a cup of water, cover and simmer.

Cook for 10-15 minutes on low heat till the chicken is cooked.

When the chicken is cooked, remove from heat and add the juice of half a lemon.

Mix well and serve.

ENJOY!!!

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2 Comments

Posted by on October 28, 2014 in Chicken, Non_Vegetarian Dishes

 

Egg Biryani

Egg Biryani

When we were in India earlier, Fridays used to be a day spent cleaning my “pooja room” the pictures, the pooja items and in the evening used to do my pooja with lots of flowers and the house used to have this heavenly feeling with the smell of flowers and camphor and agarbathis. This also meant the food cooked on Friday was vegetarian.

Now in Dubai, it’s just the opposite. We get our weekend on Friday and Saturday, so that means all that we do on a usual Sunday back home happens here on Friday.

So the usual Sunday biryani has become our Friday biryani. But this week made a slight change, made egg biryani, as I was in no mood to make any chicken or mutton biryani. It was’nt the usual heavy biryani but lighter but had all the flavor of the regular biryani.

So try this out..

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Ingredients:

Onions(sliced)                                                                      –              4 nos

Tomatoes( sliced)                                                                 –              3 nos

Ginger-garlic paste                                                                –              2 tbsp

Green chillies                                                                        –              4-6 nos

Yoghurt                                                                                –              ½ cup

Mint leaves                                                                            –              ¼ cup

Coriander leaves(chopped)                                                      –              ¼ cup

Red chilli powder                                                                   –              1 tsp

Turmeric powder                                                                    –              ½ tsp

Lemon juice                                                                           –              1 lemon

Basmati rice                                                                          –              3 cups

Cloves                                                                                   –              4-6 nos

Cardamons                                                                            –              4-6 nos

Cinnamon stick                                                                      –              1”piece 2 nos

Bay leaves                                                                             –              4-6 nos

Eggs (boiled)                                                                          –              6 nos

Saffron a pinch soaked in warm milk

Salt as required

Oil and ghee for frying

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To roast and grind:

Cloves                                                                                  –              5 nos

Cinnamon stick                                                                     –              1”piece

Cardamons                                                                            –              4 nos

Star anise                                                                              –              1 no

Pepper                                                                                   –              1 tsp

Cumin seeds                                                                          –              1 tsp

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Method:

Wash and clean the basmati rice. Cook the basmati rice with salt and 1-2 pieces of all the whole garam masalas i.e. the cloves, cardamons, cinnamon, and bay leaves. When the rice is done, drain the water and set aside. (you can also cook the rice in any stock or add a stock cube to get extra flavor)

In a small pan, add the masalas to be roast and ground. Roast them for 5-8 minutes, till the smell arises. Remove from heat and grind to a powder. Keep aside.

Heat a large pan with the oil and ghee.

Add the remaining whole garam masalas and sauté.

Add the sliced onions and sauté till they are brown in color.

Now, add the ginger-garlic paste and green chillies, fry for 2-3 minutes, till the raw smell of the ginger-garlic paste has gone.

Now, add the tomatoes and sauté for 2-3 minutes, till the tomatoes are soft.

When they are soft, add the red chilli powder, turmeric powder and the freshly ground biryani masala and sauté.

Fry covered till the oil starts to separate from the gravy.

Now, add the yoghurt and mint leaves and mix well.

Season with salt.

Cook it well for 5-8 minutes and remove from heat.

If the vessel is large enough to hold the rice, use the same or else transfer the gravy to a wider pan.

Now, with the bottom layer as the gravy, you can either use the whole boiled egg or cut them in half and arrange them over the gravy.

Sprinkle a few mint leaves and some chopped coriander leaves over the gravy.

Now, Spread the cooked rice over gravy and eggs and cover the entire gravy below.

Pour the saffron soaked in warm milk over the rice.

Add the remaining mint leaves and coriander leaves over this.

Spread some deep fried onions over this and cover with a tight lid.

Heat an iron tawa on low heat and keep the entire vessel over this tawa.

Cook the biryani on low heat till the smell starts to arise. This would take approx. 20-30 minutes.

Remove from heat and combine gently.

Serve hot with raitha.

ENJOY!!!

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4 Comments

Posted by on October 11, 2014 in Biryanis, Mixed Rice

 

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Kadugu Yeral Kuzhambu or Shrimp in Mustard Gravy

Kadugu Yeral Kuzhambu or Shrimp in Mustard Gravy

A lot of dishes from Pondicherry being made at home now.

Maybe it’s because I miss the people there..

Maybe it’s because I miss the people who made it ..

I don’t know ..

But I know that this is my grandmother’s favorite dish and she never missed an opportunity to tell people about this dish. Though I could not taste the dish loved to see my son enjoy it and I know for sure that my grandmother would have enjoyed it too..

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Ingredients:

Shrimp (large, cleaned and deveined)                                              –              10-15 nos

Onions (1 diced and 1 for grinding)                                                  –              2 nos

Tomato                                                                                         –              1 no

Garlic                                                                                           –              1 whole garlic (10-12 pods)

Mustard seeds                                                                              –              1 tsp

Cumin seeds                                                                                 –              1 tsp

Cloves                                                                                           –              2-3 nos

Red chilli powder                                                                            –              1 tsp

Turmeric powder                                                                             –              ½ tsp

Curry leaves                                                                                   –              1 sprig

Tamarind pulp                                                                                –              1 tbsp

Jaggery (powdered)                                                                         –              1 tsp

Salt to taste

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Method:

Clean and de-vein the shrimp. Keep aside.

Soak the mustard seeds and cumin seeds for at least half an hour in water.

Grind one onion, tomato, garlic pods, red chilli powder, turmeric powder, tamarind pulp and the soaked mustard seeds and cumin seeds in a grinder. Keep aside.

Heat a tablespoon of oil in pan and add the cloves. Wait for them to sputter.

Add the sliced onions and sauté.

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When the onions turn slightly brown in color, add the ground masala paste.

Fry the masala paste in the oil, till the edges start leaving oil. This should take approximately 10-15 minutes. Keep it covered and open just for stirring.

Once the masala paste starts oozing oil from the edges season with salt and mix well.

Now, add the cleaned shrimp. Cover and cook till the shrimp are done.

Add the curry leaves, mix well and add the powdered jaggery.

Mix well and remove from heat.

Serve hot with plain white rice.

ENJOY!!!

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Posted by on September 11, 2014 in Non_Vegetarian Dishes, Shrimp

 

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Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk

Food at Pondicherry is influenced a lot by the Portuguese and French. A lot of their everyday food, have this influence.

I have very fond memories of eating this chicken while growing. It is very mild with very few spices.

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This is one of the dishes made at my grandparents place in Pondicherry. I have no idea why my grandmother called this “Egyptian Chicken” but that was what she christened it.

I always keep mentioning my grandmother and her recipes but never mentioned the person who actually made the dishes. It was my “mami”. An awesome, warm person who never hesitated to feed any number of people at any given point of time. Anything my mami made tasted divine.

Love you mami for everything.

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Ingredients:

Chicken (small pieces)                                                                       –              500 gms

Onions (sliced)                                                                                  –              2 nos

Ginger-garlic paste                                                                            –              2 tsps

Coconut milk (thick)                                                                          –              2 cups ( 1+1)

Black pepper (crushed)                                                                      –              1 tbsp

Green chillies (slit)                                                                            –              3-4 nos

Cinnamon stick                                                                                 –              1 small piece

Cloves                                                                                              –              2-3 pieces

Lemon juice                                                                                      –              1 tsp

Salt to taste

Oil

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Method:

Wash and clean the chicken. Add the ginger-garlic paste and lemon juice for marination and keep aside.

In a medium pan, heat the oil. Add the cinnamon, cloves and wait for them to sputter.

Now, add the sliced onions and sauté. Cook the onions till they turn slightly brown in color.

Add the slit green chillies and sauté for 2-3 minutes.

Add the marinated chicken with all the juices and fry till the chicken turns slightly golden.

Now, slowly add the coconut milk and cook on a low heat covered, till the chicken is done and the gravy is a nice thick consistency.

Season with salt and crushed pepper and cook for  further 5 minutes on low heat.

Remove the chicken from heat and add the lemon juice.

Serve hot with hoppers (aapams) or string hoppers (idiyappams).

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1 Comment

Posted by on September 10, 2014 in Chicken, Non_Vegetarian Dishes

 

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Meen Moilee

Meen Moilee

It’s not very often that I make fish, But I have to as both my children love it. I normally fry the fish with some masala but wanted to make something different for them this time and thought the meen moilee would be good.

This fish curry is a light, mildly flavored with a rich taste of coconut milk. I used King fish for the curry but any fish which is firm can be used. And again cloves, I used them just for a mild flavor and smell, it dint seem much but again use it if you want.

It was a hit with my children, try it, you will like it too…

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Ingredients:

King Fish/ Black Pomfret or any firm fish of your choice                                          –              500 gms

Onion(sliced thin)                                                                                                  –              1-2 nos

Tomato(sliced thin)                                                                                                –              1 no

Ginger(juliennes)                                                                                                  –              1” piece

Black pepper powder                                                                                              –              1 tsp

Green chillies(slit lengthwise)                                                                                  –              2-3 nos

Mustard seeds                                                                                                       –              1 tsp

Cloves                                                                                                                   –              3-4 nos

Curry leaves                                                                                                           –              2-3 sprigs

Coconut milk(thin)                                                                                                  –              1 1/2 cups

Coconut milk(thick extract)                                                                                     –              ½ cup

Lemon juice                                                                                                           –              1 tbsp

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For marination:

Turmeric powder                                                                                                              –              1 tsp

Lemon juice                                                                                                                    –              1 tsp

Salt to taste

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Method:

Clean and wash the fish and marinate it with the turmeric powder, lemon juice and keep aside.

Heat a pan with oil (you can use coconut oil if preferred, I used sunflower oil).

When the oil is hot, add the cloves and mustard seeds and wait for them to sputter.

When they sputter, add the sliced onions and sauté till it changed color.

Add the curry leaves, green chillies and sauté for a minute.

Add the tomatoes and sauté for just a minute and add the crushed pepper powder.

Do not let the tomatoes soften.

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Now, add the thin coconut extract and season with salt.

Keep the heat on low to medium.

When it comes to a slight boil, add the marinated fish and cover and cook.

When the fish is almost done, add the first extract and cook for a minute or two.

Remove from the heat and add the lemon juice.

(Do not stir the curry or the fish may break, just give the pan a shake to make sure the fish are not sticking at the bottom.)

Serve hot with plain rice or aapam.

ENJOY!!!

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Posted by on August 9, 2014 in Fish, Non_Vegetarian Dishes

 

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