Showing posts with label balls. Show all posts
Showing posts with label balls. Show all posts
Friday, May 9, 2014
Chettinad Mutton Kola Urundai or Kari Kola Urundai Chettinad Mutton Balls
I am sure that my blog on chettinad cookery will never be complete without this recipe. I know the name of this itself will make the people who know its taste mouthwatering. Due to its high fat content, I was little hesitant in making these balls. But for the sake of my readers, I bought mutton today and made the balls and the kola urundai Kuzhambu
Though in different names people of all states make this wonderful dish, as usual chettinad preparation is special in using the correct amount of ingredients. Though this recipe seems to be simple, ingredients has to be in correct quantity else the balls will break in the oil.
Ingredients
Boneless Mutton-150 Gms (minced)
Green chilli-2
Red chilli-3
Pottukadalai-1 table spoon
Cashewnut-4
Fennel seed-1 teaspoon
Grated coconut-2 tablespoons
Small onion-5
Garlic-6 pods
Ginger-a small piece
Cardamom-1
Clove-1
Cinnamon-1 small piece
Curry leaf-little
Egg-1
Procedure
Place the kadai in the stove. Pour one teaspoon of oil. Add the cinnamon, clove and cardamom. Add the curry leaves, ginger, garlic, onion, green chilies one by one and sauté. When there is not much water content add the pottukadalai, cashews and grated coconut and fry till the coconut turns slightly red.
In chettinad they don’t sauté the minced meat. Those who don’t get minced meat can mince it in an onion mincer making the mutton pieces small(I did like this today).But I always prefer to sauté the meat as I feel that mutton cant get cooked well during frying. So either way you can try.
The next is the grinding part. First grind all the sauted items except the mutton. Don’t add water. Once you add the mutton the water will be enough. If you find it difficult to grind without water sprinkle some water. Grind it without lumps to a smooth paste. If you want to store some portion, take that out and store it in the freezer. In the remaining portion, add a broken egg and mix well. Make small balls. Keep a small kadai in the stove. In three to four tablespoons of oil fry these balls in medium fire till the balls turn golden brown (at least five minutes of frying needed).If the flame is high the balls will turn brown immediately, but the mutton wont get cooked well. So fry in low or medium fire. Serve it along with little tomato sauce and get all the good name from your family members or from your better half
Tuesday, March 25, 2014
Coconut balls test
I finally got round to making those coconut balls, and here are the results. I only made half a recipe, which was enough for seven balls, about the size of golf balls.
+
(I have also added a second photo to the original recipe).
I was contacted by Freyja (if you know Icelandic you can read her comments), who tried the recipe and wrote back to say that the cookies tasted a bit too much of raw oatmeal. She also suggests using icing sugar instead of regular sugar, which I agree with, since there isnt really enough moisture in the dough to dissolve the sugar grains.
The balls came out looking just like bakery made ones, but neither the taste nor the texture was enough like the coconut balls you can buy from bakeries. Bakery coconut balls are chewier and the texture is similar to thick cookie dough. These are harder, the sugar has not melted properly (as Freyja commented) and the oatmeal taste is too raw. Rum or sherry drops could help with the raw taste, as could reducing the oatmeal and replacing part of it with dessicated coconut and increasing the butter slightly. Melting the sugar in the milk or using icing sugar and processing the oatmeal into finer pieces in a blender might help with the texture, as could mixing it in a mixer instead of by hand. Finally, it could be made softer by using good quality Dutch process cocoa instead of melted chocolate. I think I will test these changes the next time I make them (whenever that will be).
After sampling a few, I stored the balls in the refrigerator and tried one the next day and another one the day after, and found that they improve with age. On day 2 the raw taste was gone, while the sugar still crackled slightly between the teeth, but on day 3 the sugar had dissolved and the texture was more like the bakery stuff. The problem is, they just look too tempting to store them for this long and I can not see it happening in homes with children.
Freyja came up with this recipe, which she says is delicious (it certainly sounds like it):
175 g dark chocolate
200 gmarzipan, sorry, got a correction from Freyja: Its actually coconut mass (made by Odense)which is similar but not quite the same
1/2 dl oatmeal
50 g butter
vanilla essence to taste
Mix marzipan, butter and vanilla, and oatmeal mixed in. Melted chocolate added to the mixture, rolled into balls and coated with coconut.
The next time I need to make something with marzipan, I think I will try this recipe. It sounds good enough for Christmas, but whether it resembles the bakery recipe remains to be seen. I imagine the texture must at least be similar.
P.S. I seem to recall that, as a child taking my first year of home cooking classes, I made coconut balls from mashed potatoes into which were kneaded icing sugar, cocoa powder and vanilla essence, and rolled in dessicated coconut, but for the life of me I cant find the recipe anywhere.
Read More..
+(I have also added a second photo to the original recipe).
I was contacted by Freyja (if you know Icelandic you can read her comments), who tried the recipe and wrote back to say that the cookies tasted a bit too much of raw oatmeal. She also suggests using icing sugar instead of regular sugar, which I agree with, since there isnt really enough moisture in the dough to dissolve the sugar grains.
The balls came out looking just like bakery made ones, but neither the taste nor the texture was enough like the coconut balls you can buy from bakeries. Bakery coconut balls are chewier and the texture is similar to thick cookie dough. These are harder, the sugar has not melted properly (as Freyja commented) and the oatmeal taste is too raw. Rum or sherry drops could help with the raw taste, as could reducing the oatmeal and replacing part of it with dessicated coconut and increasing the butter slightly. Melting the sugar in the milk or using icing sugar and processing the oatmeal into finer pieces in a blender might help with the texture, as could mixing it in a mixer instead of by hand. Finally, it could be made softer by using good quality Dutch process cocoa instead of melted chocolate. I think I will test these changes the next time I make them (whenever that will be).
After sampling a few, I stored the balls in the refrigerator and tried one the next day and another one the day after, and found that they improve with age. On day 2 the raw taste was gone, while the sugar still crackled slightly between the teeth, but on day 3 the sugar had dissolved and the texture was more like the bakery stuff. The problem is, they just look too tempting to store them for this long and I can not see it happening in homes with children.
Freyja came up with this recipe, which she says is delicious (it certainly sounds like it):
175 g dark chocolate
200 g
1/2 dl oatmeal
50 g butter
vanilla essence to taste
Mix marzipan, butter and vanilla, and oatmeal mixed in. Melted chocolate added to the mixture, rolled into balls and coated with coconut.
The next time I need to make something with marzipan, I think I will try this recipe. It sounds good enough for Christmas, but whether it resembles the bakery recipe remains to be seen. I imagine the texture must at least be similar.
P.S. I seem to recall that, as a child taking my first year of home cooking classes, I made coconut balls from mashed potatoes into which were kneaded icing sugar, cocoa powder and vanilla essence, and rolled in dessicated coconut, but for the life of me I cant find the recipe anywhere.
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