Spicy Mutton Masala | Mutton Varval Karnataka style | Gravy | Keto and Paleo friendly

Spicy Mutton Masala or Mutton Varuval in Karnataka style is a delicious South Indian Recipe, This recipe is one of the all time favorite for our family, I make it often because of its mouthwatering taste. 

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Ingredients :
Mutton marination :
Mutton 1/2 kg
Turmeric powder 1/4 tsp
Salt to taste
Ginger garlic paste 2 Tbsp 
Kashmir red chilly powder 1 Tsp 
Chilly powder 1 Tsp 
Two glasses of water

Mutton masala:
Onion 1 No
Cashews(optional) 10 No
Cinnamon 1 inch stick
Cardamom 4 no
Cloves 2 no
Coconut 1 cup
Pepper cons  2Tsp
Cumin's 2 Tsp
Fennel seeds 2Tsp
Ghee (clarified butter ) /oil   1/2 cup
Chopped garlic  1 Tbsp
Coriander powder 1 Tbsp
Garam masala powder 2 Tsp
Chilly powder 2 Tsp
Chopped coriander leaves 1 cup

Preparations :

• Take 1/2 kg cleaned and washed  mutton,Add 2 Tbsp ginger garlic paste
• Add 1/4 Tsp turmeric powder,1 Tsp Kashmir red-chilly powder,1 Tsp chilly powder,Salt to taste.Now mix it well 
• Add two glasses of water
• Now close the pressure cooker and give 4 to 5 whistle or until the mutton become tender 
• In a mixer jar add onion, cashews(optional)cinnamon, cardamom, cloves, coconut, whole black pepper, cumin and  fennel seeds close the lid and grind into paste 
• In a wide pan add ghee (clarified butter )Once the ghee melts,add the grinded paste,Fry the paste until the raw smells goes Now the oil separates from the paste,add chopped garlic and saute well
• Add chilly powder, coriander powder,garam masala powder 
• now the masala powder are cooked well,let the water dry up..
• Now our mutton masala is ready.
• finally! add some chopped coriander and mix well.

Simple and quick Paleo Eggplant Roast | பேலியோ | Brinjal / kathirikkai |...

Country chicken masala/Nattu kozhli masala.

Ingredients :

• Country chicken /Nattu kozhli 1/2 kg
• Ginger 3 inch
• Garlic 10 No
• Big onion 1 No (or) Small onion 15 No
• Cinnamon 3inch stick 
• Cardamom 4 No
• Cloves 1 No
• Turmeric powder 1/2 Tsp
• Chilly powder 1 Tbsp
• Salt 
• Oil 
• Coriander leaves 2 Tbsp

Preparations :

• Add lemon juice to the chicken and leave it for few minutes.
• Then wash the chicken well.
• Grind the cinnamon ,cardamom and cloves into powder.
•  In a cooker add oil,when the oil become hot,add the masala powder.
• Now add the chopped onions and fry it well.
• Add the ginger garlic paste fry until the raw smell goes.
• Now add the chicken,turmeric powder,chilly powder and salt.
• Give a stir,then only the masala powder will blend to the chicken well.
• Add enough water to the chicken,close the cooker and give 5 whistles.
• Garnish with coriander leaves. 

Red Spinach Stir Fry | Senkeerai Poriyal

  Red Spinach Stir Fry | Senkeerai Poriyal is a healthy and tasty recipe from South India. This Poriyal goes well with Rice varieties,   Red Spinach is rich in Vitamins, Minerals and acts as a antioxidants. It supports to improve the immune system of our body. Red Spinach is rich in fiber and very low in calorie and high in nutrition.

Ingredients :

• Red Spinach (Senkeerai) 2 big bunch
• Small onion 15 No
• Dry red chilly 2 No
• Oil 1 Tbsp
• Grated Coconut 4 Tbsp
• Salt

Preparations :

• Clean and wash the Red Spinach (senkeerai) well.
• Chop the onions into small pieces.
• In kadai add oil,when the oil became hot add the dry red chills  and onions.
• When the onion became transparent add the Red Spinach (senkeerai )and salt .
• Cover with lid and keep the flame as low.
• Leaves for 5 minutes the water in the keeari will comes out.
• Now add little amount of water to the keerai.
• After the water evaporate, add the grated coconut and switch off the stove.

Mutton soup | Uppu Saaru | Mutton Stew

Mutton Soup is a soup or stew made from the mutton which is a very healthy soup recipe and popular in South Indian state of Tamil Nadu. For my kids I make this mutton soup often, We call it as Mutton Uppu Saaru in Tamil. This recipe is like watery (not too much water) with mild spices. Here I added bone and the mutton pieces, you can add as your choice. My 4 yr old little one loves non veg, but not spicy so i do in this way. This Mutton soup is a good source of calcium and good for growing kids and Pregnant Women.

Mutton soup | Uppu Saru | Mutton Stew - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins |
Total Time :45 min | Yield : 4 Servings |
Recipe Category: Main Dish | Recipe Cuisine: South Indian | Calories : 120 / serve

Ingredients :

• Mutton 250 gm.
• Ginger 2 inch piece.
• Garlic 5 pods.
• Small Onion 10 No.
• Tomato 1/2 cup.
• Coriander leaves 2 Tbsp.
• Salt to taste.
• Turmeric powder 1/4 Tsp.
• Pepper powder 1 Tsp.
• Coriander powder 1 1/2 Tsp.
• Sesame(Gingelly) oil 3 Tbsp.

Preparations

1. Clean and wash the Mutton pieces.
2. Grind the ginger ,garlic ,onion into paste and keep it aside.
3. In a pressure cooker add the gingelly oil,when the oil is hot add the grind paste fry until the raw smells goes.
4. Now add the chopped tomato,coriander leaves and fry it well.
5. Add the mutton pieces and add all above powders.
6. Fry the mutton pieces with the masala for 1 min then add enough water to it, close the lid and give 5 to 6 whistle or cook until the mutton became tender.

Tips
* You can add half gingelly oil and half sunflower oil.
* You can add 1 sliced green chilly also.
* Pepper powder is also depends upon to your taste.

For kids:
While Serving with rice add 1 tsp ghee to the rice mash the rice well and then add the soup to it.

Potato, Drumstick and Brinjal Poriyal | Mixed Vegetables Stir Fry

Potato, Drumstick and Eggplant(Brinjal) Poriyal is a healthy and easy to make South Indian recipe. This recipe goes well with Rice for lunch as a side dish.Let us see how to make Tamil-Nadu style Mixed Vegetables Stir Fry recipe.

Potato, Drumstick and Brinjal Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 130 / serve

Ingredients :
Eggplant (Brinjal) 4 No.
Potato 1 No.
Drumstick 1 No.
Big Onion 1 No.
Curry leaves 1 strands.
Sambhar powder 1 Tbsp.
Chilly powder 1/2 Tsp.
Salt for taste.
Turmeric powder 1/4 Tsp.
Mustard seeds 1/4 Tsp.
Urad dhal 1/4 Tsp.
Oil 4 Tbsp.
Coconut grated 2 Tbs.

Preparations

1. Wash and cut the Potatoes and Brinjal into bite size pieces.
2. Wash and cut the Drumsticks into 3 inch pieces.
3. In a kadai add the oil, when the oil became hot add mustard seeds, urad dhal and curry leaves; allow to splutter it.
4. Then add chopped Onion; fry it well until became golden brown.
5. Now add the vegetables, turmeric powder, chilli powder, sambhar powder and salt, give a gentle mix, cook on a low flame the water in the vegetables will loose out.
6. After 2 minutes add enough water to the vegetables and cook well.
7. Add the grated coconut, mix it well and switch off the stove.

Serving Tips :
Serve with Rice and Sambar for lunch.

Coriander and Mint Chutney | Kothamalli Pudhina Chutney

Coriander and Mint(Pudina) Chutney is a healthy and tasty breakfast recipe from South India. There are various different variations in Preparation of this chutney recipe. and this method is my favorite and also common one in Tamil Nadu. This chutney goes well with Dosa, Idly,Roti and even with Rice as a side dish.

Coriander and Mint Chutney - Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins |
Total Time :20 min | Yield : 4 Servings |
Recipe Category: Breakfast | Recipe Cuisine: South Indian | Calories : 120 / serve

Ingredients :
Small Onions(Shallots) 10 to 15 No.
Dry Red Chilli 2 No.
Coriander Leaves 1 Cup.
Mint(Pudina) Leaves 1 Cup.
Tomato Small Size 1 No.
Grated Coconut 2 Tbsp.
Urad Dhal 2 Tsp.
Channa Dhal 1 Tsp.
Oil 2 Tbsp
Salt to Taste.

Preparations

1. Clean and wash the coriander and mint (pudina) leaves.
2. Wash and cut the tomato's.
3. In a kadai add oil when the oil is hot add urad dhal,channa dhal fry it well.
4. Now add the small onions, fry until the onion became transparent.
5. Add the tomato's, coconut, coriander and mint (pudina) leaves fry it well.
6. Allow the mixture to cool and grind it well.

Cooking Tips :
No need to add tamarind, tomato will give a sourness to the chutney.
Select Sour Tomatoes.
Coconut is also an optional.

Serving Tips :
Serve with Idli, Dosa or Rice as a side dish.

King Fish or Seer Fish Fry | Vanjaram Meen Varuval

King Fish or Seer Fish is called as Vanjaram Meen in Tamil and Telugu. Vanjaram Meen Varuval is a spicy and tasty recipe blend with Coriander leaves and curry leaves will give delicious taste to this recipe, these two are the extra ingredients I used for this Fish Fry. Let us see how to make Vanjaram Fish Fry.

King Fish fry | Vanjaram Meen Varuval - Ingredients

Preparation Time : 45 mins | Cooking Time : 15 mins |
Total Time :60 min | Yield : 3 Servings |
Recipe Category: Sea Food | Recipe Cuisine: South Indian | Calories : 180 / serve

Ingredients :

For Marinate
Vanjaram Meen - 1/2 Kg.
Red chilli powder - 2 tbsp.
Turmeric powder - 1/4 tsp.
Lemon Juice - 1 tbsp.
Salt for taste.

For Grind
Ginger - 1 inch.
Garlic - 4 Pods.
Coriander leaves - 1/4 cup.
Curry leaves - 1 Strand.

Preparations

1. Clean and wash the thin sliced fish and keep it aside.
2. Marinate the fish With red chilly powder, Turmeric powder, Lemon Juice and salt.
3. Grind the above mentioned ingredients and add the grinded paste with the fish.
4. Refrigerate the marinated Fish for 30 minutes.
5. After 30 minutes, In a Fry pan heat enough Oil for fry.
6. Place the fish pieces in a pan and cook the fish pieces in medium flame on both sides until became golden brown.
7. Garnish with sliced Onions and Lemon.
8. Vanjaram Meen Varuval or King Fish fry is ready for Serve.

Cooking Tips :
Optionally you can add 1 tsp. of Sambar powder or Coriander powder.
Serving Tips :
Serve with Rice and Fish curry or Sambar for lunch.

Dry Chicken Masala | Andhra Chicken Varuval | Kodi Vepudu

Dry Chicken Masala or Chicken Varuval is a wonderful South Indian recipe with different variations in different areas. Here I have prepared Andhra style Chicken Varuval(fry) popularly known as Kodi Vepudu in Andhra. four years before first I saw this recipe in one TV show then I tried by myself and it was spicy and excellent in taste, nowadays I make it often because of its delicious taste. It is an excellent side dish for rice or roti.

Dry Chicken Masala | Chicken Varuval - Ingredients

Preparation Time : 30 mins | Cooking Time : 25 mins |
Total Time :55 min | Yield : 3 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 140 / serve

Ingredients

• 1/2 kg. chicken
• 2 tbsp. Ginger Garlic paste
• 1 Onion
• 1 Small Tomato 
• 1 strand Curry Leaves
• 2 tbsp. Coriander Leaves
• 2 tsp. Chilly Powder
• 3 tsp. Garam Masala Powder
• 3 inch Cinnamon Stick
• 2 Cloves
• 3 Cardamom
• 1/4 Cup Oil
• 1/2 Turmeric Powder
• Salt
• 2 tsp. Coriander Powder

Instructions

1. Wash the chicken well.
   
2. Wash and cut the Onion in lengthwise, chop the tomato.
3. Finely chop the Coriander Leaves and Curry Leaves.
4. In a mixing pan add all the Ingredients one by one and give a gentle mix, leave the marination for 30 minutes.
5. Now take marinated Chicken put it into a pan, Switch on the stove and cook it in medium flame, after 10 minutes you will see the water leaving in sides.
6. No need to add water for this recipe, Every 5 minutes give a stir to the Chicken, cook well.
7. Chicken will cook quickly because we marinated it. In case the Chicken is stick to bottom, just sprinkle some water, don't add too much of water.

Cooking Tips :
While cooking Keep the flame in medium.
Serving Tips :
Serve with any Rice varieties or Roti.

Red Cabbage Stir Fry | Cabbage Poriyal | Muttaikose Poriyal

Red Cabbage Stir Fry or Muttaikose Poriyal is a simple and easy to make Recipe, normally I use green cabbage for our Tamil-Nadu style Cabbage Poriyal but this is the first time I tried red cabbage and it really tastes good. Difference between Red cabbage and Green cabbage is almost same but the health benefits in Red cabbage is slightly better than Green cabbage.

Health Benefits of Red Cabbage
Red Cabbage is rich in Vitamins, Minerals and acts as a antioxidants. It supports to improve the immune system of our body. according to me all the Cabbage varieties are healthy because they're rich in fiber and very low in calorie and high in nutrition.
Credits: foodsubs, sfgate

Red Cabbage Stir Fry | Muttaikose Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 116 / serve

Ingredients :
Cabbage - 1
Onion - 1
Green Chilies - 2
Grated Coconut - 3 tsp
Bengal gram(Channa dhal,Kadala parupu) - 1/4 cup
Mustard seeds - 1/4 tsp
Splitted urad dhal - 1/4 tsp
Dry Red Chilies - 2
Curry Leaves - 1 strand
Turmeric powder - 1/4 tsp
Oil - 3 tsp
Salt for taste

Preparations

1. Take one medium size Red Cabbage, clean it and cut into small pieces.
2. In a vessel add Cabbage, Channa dhal and Turmeric powder boil until Channa dhal cooked.
3. Drain the water and keep it aside.
4. In a Pan add Oil and heat it, when the oil became hot add Mustard seeds, spitted urad dhal and curry leaves.
5. After spluttering add the finely chopped Onion, dry red chilies, chopped green chilies, Fry till the Onion became transparent.
6. Then add the boiled Cabbage and salt and saute for few seconds.
7. Add the grated Coconut and close the pan for 2 minutes in low flame.
8. Red Cabbage Stir Fry is ready to Serve.

Cooking Tips :
Instead of Red cabbage You can use any cabbage varieties for this fry.
Serving Tips :
Serve with Rice and Sambar for lunch.

Egg Omelet Curry | Muttai Omelette Kuzhambu

Egg Omelet is a very common recipe but Omelet in a Curry is sounds different. Egg Omelet curry or Muttai Omelette Kuzhambu is a yummy and simple to make recipe. The combination of South Indian style curry with Egg Omelet gives delicious taste. This curry serves as the main course and combine it with anything i.e. Rice, Roti, Idli, Dosa and Bread. Let us see How to make Egg Omelet curry or Muttai Omelette Kuzhambu.

Egg Omelet curry | Muttai Omelette Kuzhambu - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins |
Total Time :35 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories : 223 / serve

Ingredients for Curry :
Onion - 1
Ginger Garlic paste - 1 tbsp
Tomato - 1
Coriander leaves
Garam masala - 2 tsp
Red chilli powder - 2 tsp
Tsp Turmeric powder - 1/4 tsp
Cashew nut - 5
Grated Coconut - 1/2 cup
Salt to taste
Water
Oil 2 tbsp

Ingredients for Omelet :
Egg - 3
Onion - 2 tbsp
Chopped Coriander leaves - 1 tbsp
Salt a pinch

How to make Omelet

Preparations For Omelet

1. In a bowl add the Egg, finely chopped Onion, Coriander leaves and Salt.
2. Whisk the Eggs until well mixed.
3. In a pan add oil and pour the beaten Eggs.
4. Turn the omelet to cook it on another side.
5. Cut the omelet into big pieces.

How to make Curry

Preparations for curry

1. Grind the Coconut and Cashew nuts.
2. Wash and Chop the Onion and Tomato
3. In a kadai add oil, when the oil become hot add Ginger Garlic paste and Onion
4.  Saute until the Onion become transparent, then add  the Tomato
5. When the Tomato mashed well add the Salt, Grinded paste, Garam masala, Red Chilli powder, Turmeric powder and Water
6. Keep the flame slow for 15 minutes, boil it well
7. Now add the Omelet into the curry and Cook for 2 minutes without stirring much in low flame.

Cooking Tips :

You can keep this curry as base and Instead of Omlet you can add Paneer( Cottage Cheese ) or Mushroom or any Vegetables like Potato, Peas.
Serving Tips :
Garnish with finely chopped coriander leaves and Serve Hot.

4 stars

Spicy Mutton Pepper Fry | Mutton Milagu Varuval

Spicy Mutton Pepper Fry or Mutton Milagu Varuval is a simple and Easy to make Recipe, In this Recipe the two main Ingredients which gives Delicious taste and flavor are Black Pepper Powder and Sesame Oil. Mutton Pepper Fry is all time favorite for me and my husband, I make it often because of its mouthwatering taste. In South India, we use Sesame Oil(Nallennai) in many recipes, It is having lot of Health Benefits and It is a Natural Antioxidant.

Mutton Pepper Fry | Mutton Varuval - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins |
Total Time :45 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories : 153 / serve

Ingredients
Mutton 1/2 kg
Shallots(Small Onion) - 15
Dry red chilly - 3
Ginger Garlic paste - 1 tbsp
Pepper powder - 2 tsp
Turmeric powder - 1 tsp
Coriander leaves - 2 tsp
Gingely oil / Sesame oil - 3 tbsp
Salt for taste

Preparation Method:

1. Wash the Mutton pieces well
2. Chop the Small Onions(Shallots)
3. In a pressure cooker add the Mutton pieces, Small Onion, Dried Red Chilly, Ginger Garlic paste, Turmeric powder, water and salt
4. Mix the ingredients well, close the lid and pressure cook it up to 4 whistle (giving more or less whistle is depends upon the cooker and the tenderness of the mutton)
5. Open the lid and Transfer the Mutton mixture to hot Pan(Kadai) and keep it boil for 5 minutes
6. Once the water get boiled then finally add the pepper powder and Sesame Oil mix well, leave it for 2 minutes on the low flame
7. Yummy Mutton Pepper fry or Mutton Milagu varuval is ready for serve.

Cooking Tips :
Use only sesame oil for perfect taste.
Try to use Fresh Mutton Instead of frozen
Serving Tips :
Perfect Side dish for Sambar or Dhal with Rice for lunch.


4 stars

Buttermilk Curry | More Kuzhambu | Moar Kulambu Recipe

Buttermilk Curry - More Kuzhambu or Moar Kulambu is a simple and healthy recipe and popular in Tamil Nadu, Buttermilk is called as More or Moar in Tamil. It is a traditional recipe of South India with different variations in different areas. Buttermilk blend with some Indian spices gives good aroma and taste, Let's see How to make More Kuzhambu.

Buttermilk Curry | More Kuzhambu - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins |
Total Time :30 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories per serve :150

Ingredients for Curry
Buttermilk - 400 ml
Shallots(Small Onion) - 5
Curry leaves - 1 Strand
Mustard seeds(kadugu) - 1/4 tsp
Black gram(Urad dhal) - 1/4 tsp
Asafoetida(Hing) a pinch
Coriander leaves - 2 tsp
Ginger chopped - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp

Ingredients to Grind
Raw rice - 1 tsp
Split Yellow Lentils(Toor dhal, Tuvaram Parupu) - 1 tsp
Chickpeas(Chana dhal, Kadalai parupu) - 1 Tsp
Cumin seeds(Jeeragam) - 1 tsp
Grated coconut - 1 Tbsp
Green chilly - 2

Preparation Method:

1. Soak the Rice, Toor dhal and Chana dhal for 15 minutes.
2. In a mixer grinder add the soaked Rice, Toor dhal, Channa dhal, Cumin seeds, Grated coconut and Green chilly grind into fine paste.
3. In kadai(pan) add the Oil when the oil is hot add the Mustard seeds, Urad dhal, while spluttering add the Hing and curry leaves.
4. Then add the chopped Onion and ginger fry it well.
5. Add the Grinded paste mix it well.
6. Finally add the Buttermilk mix it well and switch off the stove.
7. Buttermilk Curry - More Kuzhambu is ready for serve.

Cooking Tips
Before adding the paste you can add Boiled Bottle-guard, white Pumpkin.
You can also add Okra(Ladies Finger) fry it in oil and add it. 
Instead of Buttermilk you can use Yogurt diluted with water.


Serving Tips
Serve with Rice for lunch with some Pappads and Pickles .


4 stars

Crunchy Diamond Cut Biscuits | Quick Kids Snack - Sweet Maida Biscuits

Crunchy Diamond Cut Biscuits or Sweet Maida Biscuits is a popular and Easy Indian Snack. which is actually Diamond shaped deep fried biscuit not oven made biscuits. This biscuits are Soft in inside and Crunchy in outside gives delicious taste, Kids love to eat this biscuits as a evening Tea time snack, Of-course I also, I remember my childhood days, I have eaten this biscuits often made by my mother.

Diamond Cut Biscuits | Sweet Maida Biscuits- Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Total Time :35 min | Yield : 4 Servings Recipe Category: Snacks | Recipe Cuisine: Indian Cuisine

All purpose flour (Maida) - 2 cup
Sugar - 3/4 cup
Ghee (Clarified Butter) - 3 tbsp
Baking Soda - 1/4 tsp
Warm water (as required)
Salt - 1 pinch
Oil for Deep fry

Making process of  Diamond cut Sweet Maida Biscuits

Preparation Method:

1. In a mixing bowl add Maida, salt and sugar and mix well.
2. Melt the Ghee and add with the mixture.
3. Add the Water slowly and mix well like a chapati dough consistency
4. Knead the dough and divide into small portions.
5. Take a small ball like dough portion and Roll it flat with a rolling pin.
6. Cut into diamond shape using special shape Cutter or Pizza cutter or Knife.
7. Immerse it into the hot oil.
8. Deep fry until become golden brown.
9. Let it cool before serve.

Cooking Tips
Instead of Ghee you can use Dalda (Vegetable shortening).

Serving Tips
Store it in a air tight container and the biscuits remain fresh for a week. 
Serve as a evening Tea time snack..


4 stars

Spicy Egg Curry Recipe | Muttai Puli Kulambu

Muttai Puli Kulambu (Kuzhambu) or Egg Curry is a popular recipe in South Indian which is a good combination for rice in lunch time, There is different variations in Preparation of this recipe, This type I learned from my Mother-in-law, The combination of Sour and spicy gives mouthwatering taste.

Spicy Egg Curry - Muttai Puli Kulambu  - Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins | Yield : 4 Servings
Recipe Category: Lunch | Recipe Cuisine: South Indian

Egg - 4 no's
Shallots (Small Onion) - 10
Onion - 1
Tomato - 2
Tamarind small lemon size
Red Chilli powder 2 - tsp
Sambar powder 1/2 - tbsp
Coriander Powder 2 - tsp
Turmeric Powder 1/4 - tsp
Curry leaves - 1 strand
Coconut Powder / Grated Coconut 1 - cup
Mustard seeds 1/4 tsp
Urad Dal splitted 1/4 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/4 tsp
Fenugreek seeds(Vendhayam) 1/4 tsp
Sesame oil 1 tbsp
Sunflower Oil 1 tbsp
Pinch of Astofodia/Perungayam
Salt - to taste
Water

Preparation Method:

1. Soak the tamarind in a cup of water.
2. Grind the grated coconut into paste.
3. In a kadai(pan) add the Sesame oil, Sunflower oil, when the oil is hot add the Mustard seeds, splitted urad Dal, Cumin seeds, Fenugreek seeds/vendhayam
4. After spluttering add the big Onion lengthwise chopped, Small Onion's, chopped Tomato, Curry leaves and Astofodia/Perungayam.
5. Add chopped coriander leaves mix well.
6. Fry till the tomato get cooked, then add the tamarind water, Red chilli powder, Sambhar Powder, Turmeric Powder, Coriander powder, Coconut paste, Salt and 3 cups of water
7. leave the curry to boil for 10 min.
8. crack the Egg one by one pour it into the curry carefully, simmer the stove for 5 min to cook the Eggs.
9. Tasty Egg Curry Recipe / Muttai Puli Kulambhu is ready, Serve hot with rice for Lunch.

Cooking Tips
Add the Eggs carefully otherwise the eggs will be spread with curry.

Serving Tips
Serve hot with White Rice for Lunch.

4 stars

Mutton Keema balls | Kola Urundai | Deep Fried Minced meat Balls

Mutton keema balls or Kola urundai is a wonderful South-Indian-spiced grounded Mutton recipe is most common in Tamil Nadu, deep fried Mutton keema balls gives delicious taste and goes well as a side-dish for lunch even can be serve as a Appetizer. usually we use to cook it in small ball shape but my kid likes to eat when it's thin and crispy so I make it like a flat vada(Vadai). Try this recipe and it will be one of your favorites.

Mutton keema balls - Ingredients

Preparation Time : 30 min's | Cooking Time : 20 min's | Yields : 3
Recipe Category: Side-dish | Recipe Cuisine: South Indian

Mutton minced - 1/4 kg

Shallots (Small Onion) - 10
Roasted chickpeas - 1/4 cup
Grated coconut - 3 tbsp
fennel seeds - 1 tsp
Green chilli – 2
Dry red chilli - 5
Ginger - 2 inch
Garlic - 7 pods
Coriander leaves - 1/2 cup
Cinnamon - 3 inch
Cardamom – 4
Cloves - 2
Oil for deep fry
Salt - to taste
Water

 

Preparation Method:

1. wash the mutton and drain the excess water well.
2. in mixer grinder add the chopped ginger, garlic, fennel seeds, dry red chilly, cloves, cardamom, cinnamon stick, roasted chickpeas, grated coconut, chopped small onions and green chillies grind it into nice paste. 
3. Now add mutton and salt into the mixer grinder and give one pulse.
4. Transfer the mutton into a mixing bowl. 
5. Add chopped coriander leaves mix well.
6. In a frying pan add oil, when the oil is hot make the mutton keema into small balls and deep fry it.

Serving Tips :
Minced Mutton blends with Indian spices will tempt us to eat more.
Serve as a side-dish for lunch even can be serve as a appetizer for evening snack time.
It will give wonderful feeling while tasting at the time of rainy or winter seasons.

Cooking Tips:
Don't add excess of water just sprinkle it while mixing, otherwise it will take more oil for frying.
If excess water then add some amount of chickpeas powder.