Tag-Archive for » Non-Vegetarian «

Meatball Fry

Ingredients:

  • Mutton 500 grams (1 lb) boneless minced
  • Fennel 2 tsp
  • Red chilies 10
  • Roasted split chick peas 1½ cup
  • Cinnamon 1 cm stick
  • Cloves 1
  • Coconut 1 cup
  • Pearl onions 1 cup
  • Curry leaves – chopped

Procedure:

  1. Wash the minced mutton and drain all the water from it
  2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
  3. Grind the coconut into paste and then add the pearl onions and grind again
  4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls
  5. Fry the meatballs in oil till golden brown

Note 1: The meatballs don’t absorb oil when fried, so a lot of oil is not needed to fry
Note 2: Don’t add water when making the paste or else the meatballs will break up when frying

Mutton Kulambu

Ingredients:

  • Mutton 500 grams (1 lbs). Mix of boneless & bone-in meat
  • Coconut 1 cup
  • Fennel 1 tsp
  • Pearl onions 1½ cup cut in half
  • Pearl onions ½ cup finely chopped
  • Tomatoes ½ cup
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Ginger 1 inch piece crushed
  • Curry leaves
  • Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
  • Cinnamon stick 1

Procedure:

  1. Prep:
    • Grind the coconut and fennel into fine paste
  2. Take 8 cups of water or the mutton stock in a pot
  3. Add the cut-in-half onions, tomatoes, and the vegetables
  4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
  5. Once the vegetables are cooked and the raw chili powder smell is gone add the cooked mutton pieces and the coconut/fennel paste
  6. Once the kulambu starts to boil turn off the stove and garnish
  7. Garnish:
    • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
    • Immediately add ginger and garlic paste and stir
    • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes

Meatball Kulambu

Meatballs:

Ingredients:

  • Mutton 500 grams (1 lb) boneless minced
  • Fennel 2 tsp
  • Red chilies 10
  • Roasted split chick peas 1½ cup
  • Cinnamon 1 cm stick
  • Cloves 1
  • Coconut 1 cup
  • Pearl onions 1 cup
  • Curry leaves chopped
  • Vegetables Drumsticks (1) or Eggplant (2)

Procedure:

  1. Wash the minced mutton and drain all the water from it
  2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
  3. Grind the coconut into paste and then add the pearl onions and grind again
  4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls

Kulambu:

Ingredients:

  • Coconut 1 cup
  • Fennel 1 tsp
  • Pearl onions 1½ cup cut in half
  • Pearl onions ½ cup finely chopped
  • Tomatoes ½ cup
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Ginger 1 inch piece crushed
  • Curry leaves
  • Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
  • Cinnamon stick 1

Procedure:

  1. Prep:
    • Grind the coconut and fennel into fine paste
  2. Take 8 cups of water or the mutton stock in a pot
  3. Add the cut-in-half onions, tomatoes, and the vegetables
  4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
  5. Once the vegetables are cooked and the raw chili powder smell is gone add the coconut/fennel paste
  6. Once the kulambu starts to boil add the mutton balls and cook for 10 minutes
  7. Turn off the stove and garnish
  8. Garnish:
    • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
    • Immediately add ginger and garlic paste and stir
    • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes

Crab Fry

Ingredients:

  • Crab 500 grams (1 lb)
  • Chili powder 3 tsp
  • Turmeric powder 3 pinch
  • Gingely oil 2 tsp
  • Curry leaves chopped finely

Procedure:

  1. Prep:
    • Clean the crab and cut into pieces and add salt, chili powder, turmeric powder, curry leaves, gingely oil and mix well and marinate for 30 minutes to 1 hour
  2. Put oil in the pan and fry the crab pieces in slow fire

Note: Make sire the oil is not hot or else the crab will be burnt on the outside and raw on the inside

Crab Kulambu

Ingredients:

  • Crab 500 grams (1 lbs)
  • Coconut 3 tbsp; paste
  • Fennel seeds 1 tsp; ground into powder
  • Onion 4 cups; thinly sliced
  • Tomatoes 2 cups; thinly sliced
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Karuvadagam 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Clean the crab well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste, crab, and 2 cups water and cook covered in slow fire
  7. Add the shrimp 2 minutes before the end
  8. Once the raw coconut smell is gone and the consistency is right turn off stove and add the rest of the curry leaves and garnish with cilantro
  9. Fry karuvadagam is 2 tsp oil and add to the kulambu

Shrimp Kulambu

Ingredients:

  • Shrimp 500 grams (1 lbs)
  • Coconut 3 tbsp; paste
  • Fennel seeds 1 tsp; ground into powder
  • Onion 4 cups; thinly sliced
  • Tomatoes 2 cups; thinly sliced
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Karuvadagam 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Clean the shrimp well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste and 2 cups water and cook covered in slow fire
  7. Add the shrimp 2 minutes before the end
  8. Once the raw coconut smell is gone and the consistency is right turn off stove and add the rest of the curry leaves and garnish with cilantro
  9. Fry karuvadagam is 2 tsp oil and add to the kulambu

Note: Do not cook shrimp for more then 3 minutes otherwise it will get hard

Crab Gravy

Ingredients:

  • Crab 500 grams (1 lbs)
  • Coconut 3 tbsp; paste
  • Fennel seeds 1 tsp; ground into powder
  • Onion 4 cups; thinly sliced
  • Tomatoes 2 cups; thinly sliced
  • Ginger 1 inch
  • Garlic 4 cloves
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Curry leaves
  • Cilantro

Procedure:

  1. Clean the crab well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, ginger garlic paste, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste, crab, and 2 cups water and cook covered in slow fire
  7. Once the gravy thickens then turn off stove and add the rest of the curry leaves and garnish with cilantro

Shrimp Gravy

Ingredients:

  • Shrimp 500 grams (1 lbs)
  • Coconut 3 tbsp; paste
  • Fennel seeds 1 tsp; ground into powder
  • Onion 4 cups; thinly sliced
  • Tomatoes 2 cups; thinly sliced
  • Ginger 1 inch
  • Garlic 4 cloves
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Curry leaves
  • Cilantro

Procedure:

  1. Clean the shrimp well and mix a little lemon juice or 1 tsp yogurt and keep aside for 5 minutes and then wash under water
  2. Put ½ cup oil and fry fennel powder till light brown and add half of the curry leaves, ginger garlic paste, and stir a bit
  3. Add onions and fry till light brown
  4. Add tomatoes and keep frying till the onions and tomatoes start to break down
  5. Add chili powder, coriander powder, turmeric powder, salt and stir
  6. Add the coconut paste and 2 cups water and cook covered in slow fire
  7. Add the shrimp 2 minutes before the end
  8. Once the gravy thickens then turn off stove and add the rest of the curry leaves and garnish with cilantro

Note: Do not cook shrimp for more then 3 minutes otherwise it will get hard

Mutton Liver Pepper Fry

Ingredients:

  • Mutton liver 500 grams (1 lbs)
  • Onions 1 cups; fine, small pieces
  • Tomatoes 1 cups; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Pepper 3 tsp crushed
  • Curry leaves
  • Cilantro

Procedure:

  1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  3. Add onions and fry till lightly browned
  4. Add tomatoes and try till it’s brown
  5. Add a little bit of salt and fry for a few minutes
  6. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
  7. Add salt and the mutton stock
  8. Add the mutton liver when the gravy starts to thicken
  9. When the gravy thickens add the rest of the pepper powder and stir for a minute
  10. Turn off the stove and garnish with cilantro

Fish Pepper Fry

Ingredients:

  • Fish 500 grams (1 lbs)
  • Onions 1 cups; fine, small pieces
  • Tomatoes 1 cups; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Pepper 3 tsp crushed
  • Curry leaves
  • Cilantro

Procedure:

  1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  3. Add onions and fry till lightly browned
  4. Add tomatoes and try till it’s brown
  5. Add a little bit of salt and fry for a few minutes
  6. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
  7. Add salt and 4 cups water and cook covered in slow fire
  8. Add the fish when the gravy starts to thicken
  9. When the gravy thickens add the rest of the pepper powder and stir for a minute
  10. Turn off the stove and garnish with cilantro