Mutton kheema vadai & an award

Amma cooks chicken & sea food varieties.  Very rarely, I had mutton dishes before marriage.  My husband likes to taste all kinds of non-veg dishes & I gradually started cooking these dishes.  This is one among his favourite dishes.  It will taste great with sambar rice & perfect for heavy snacks.  Very crispy & soft inside.  I make it often nowdays, bcoz its now my favourite too :)

Ingredients :

1. Mutton kheema (Minced meat) - 250 gms
2. Green chillies - 4 nos
3. Ginger piece - 1 inch
4. Garlic pods - 3 nos
5. Turmeric powder - 1/4 tsp
6. Fennel seeds - 1/4 tsp
7. Pottukadalai (split roasted gram dal) - 1/4 cup
8. Onion - 1 no
9. Egg - 1 no
10. Corriander leaves - 1 tbsp
11. Salt to taste
12. Oil for deep frying

Direction to cook :

1.   Pressure cook the mutton kheema, green chillies, ginger piece, garlic & turmeric. 

2.   Once cooled, coarsely grind them along with the pottukadalai & fennel seeds.

3.   Now mix the chopped onions, salt, egg & chopped corriander leaves to the mixture.

4.   Heat oil in the deep frying pan, take a dollop of batter & shape them like a disc.  Deep fry them on medium flame till golden brown & crispy on either sides.

Serve immediately with ketchup.

AWARD TIME

Thanks yummy team for passing me the bunches of awards.  I am honoured to receive this from you.

I would like to pass these awards to Raje,  Priya prashanth,   Aysha Dileen,     Vineela siva and   Aruna.

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Kheema potato fry

Mutton kheema can be cooked with all the vegetables.  Especially with potatoes are the best.  This can be served either dry or semi dry.  Perfect for rice and rotis. 

Ingredients :

1. Mutton kheema - 500 gms
2. Minced onion - 1 cup
3. Potato - 1 no
4. Cinnamon stick - 1 no
5. Cloves - 3 nos
6. Ginger garlic paste - 1 tsp
7. Turmeric powder - 1/2 tsp
8. Chilly powder - 1 tsp
9. Oil - 1 tsp
10. Salt to taste
11. Corriander leaves for garnishing

Direction to cook :

£   Heat oil in the pan, add cinnamon stick, cloves & finely chopped onions.  Saute till golden brown.

£   Add ginger garlic paste & turmeric powder.  Add potatoes, chilly powder & salt to taste.

£   Add the kheema.  Cover & cook till done (or pressure cook them).

Garnish with corriander leaves & serve hot.

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Kari urundai kuzhambu

Everybody will have one special dish to get things done from ur beloved ones. One such dish for me is kari urundai kuzhambu, that's my hubby first fav dish in his list. It taste great with rice & rotis. This is real south indian traditional dish, where most of us dont prefer to do in this busy life. Try this & share ur opinion :)

.

Ingredients :

1. Kheema - 400 gms
2. Cashews - 13 nos
3. Salt to taste
4. Cinnamon stick
5. Cloves - 3 nos
6. Cardomom - 2 nos
7. Onion - 2 nos
8. Riped Tomato - 1 large or 2 small
9. Ginger garlic paste - 1 tbsp
10. Chilly powder - 2 tsp (adjust according to ur spice level)
11. Turmeric powder - 1/4 tsp
12. Coconut paste (I used 1/2 coconut)
13. Corriander leaves

Directions to cook :

• # Grind the kheema along with the salt.
  
• # Make small kheema balls resembling like a golf ball & stuff one cashew in the middle & keep it aside.
  


• # Heat oil in the heavy bottomed pan, add cinnamon, cloves, cardomom and onion.


• # Saute them for few mins till onion turns golden brown, add ginger garlic paste, turmeric powder.


• # Add tomatos, chilly powder & salt to taste.


• # Now arrange the khemma balls inside. Cover & cook for 15 mins, till kheema becomes tender.



• # Add coconut paste & cook for further 10 min.


• # Garnish with corriander leaves.

Enjoy this kuzhambu with rice & rotis.

TIPS :

1. While making the kheema balls, gently round them. It becomes harder if u compress them tooo much.


2. When u insert the toothpick inside the kheema & if it comes out clean, which means it is cooked & add the coconut paste.

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