Showing posts with label or. Show all posts
Showing posts with label or. 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
Thursday, April 3, 2014
Joak Rice Porrige or Congee
Joak, Jook, or Juk (cantonese) Zhou (Mandarin) Rice Porrige or Congee
This is akin to fried rice, in that in Asia it is a staple comfort food with endless variations in the details of the recipe and condiments. There is not even agreement regarding the type of rice to use. All over the Asian continent, hundreds of millions of people begin their day in homes and cafes with Joak , yet its simplicity belies the fragrant, silky deliciousness of rice porridge. Rice, water or stock and a dash of salt, simmered for an hour or two--the rest is an accent, and depends on what is available in the kitchen. It is also a major offering at dim sum, though it is hidden inside a warmer, on a cart, alongside a stack of bowls and chopped green onion.
9 cups stock (see techniques section on homemade chicken stock) or water.
1 cup short grain rice (calrose rice, not glutinous rice; long grain rice can be used)
salt to taste
Rinse the rice two or three times and drain through a sieve. Add the rice to a pot with the stock or water and bring to a boil, stirring often. Reduce to a simmer and cook for 1 1/2 to 2 hours, adding stock or water as needed to adjust texture. Add salt to taste. Joak is generally the texture of a thick soup or batter, and the grains of rice are barely intact.
As for the garnishes and additions, here is a list of typical items, ordered from the most to the least common, although it is purely a matter of personal taste. Feel free to use none or one or several…
Garnishes:
You tiao (Chinese fried cruller, shown in photo)
Green onion, sliced thin, diagonally
Fresh ginger, finely shredded
Pickled ginger, finely shredded
Pickled vegetable
Chinese black mushroom, reconstituted, stem removed, slivered
Cilantro
Additions:
Peanuts
Thousand year old egg, cut into eighths, lengthwise
Fish, filet, cut in pieces
Lop cheong (Chinese sausage) sliced thin, diagonally
Pork "dumplings" This simple addition can be made as follows:
Mix 8 oz. ground pork with a scallion, finely minced and 1 or 2 cloves garlic, finely minced. About 4 minutes before serving, pluck a teaspoon or so of the pork mixture with the fingers and drop it in the simmering joak. Repeat for as many dumplings as desired, then gently submerge the meat and allow to cook for 4 minutes, or until firm.
Tuesday, January 28, 2014
Gazpacho with Traditional Cucumber or With Zucchini
I made this gazpacho with zucchini, and it was very successfull, although I hear a rumour it can be made with cucumber instead. Of course I never touch the stuff.
Unfortunately, for some reason my tomatoes, although ripe, were not all that red once they were peeled and so the gazpacho was not as bright as I would have liked. It was very tasty and refreshing though - just the thing for this hot, muggy weather weve been having.
Speaking of which... Oh, how I wish it would rain a respectable amount of rain! Weve had barely an inch in the last month, and barely 3 inches in the last 2 months. I water, and water, and water, but the poor garden is so dry.
4 servings
15 minutes prep time
1 medium mild red onion
1 clove garlic
1 medium zucchini OR cucumber
1 small mild pepper (I used sweet banana)
1 or 2 stalks of celery
3 cups diced tomatoes
2 tablespoons white wine vinegar or 4 of verjus
1/4 teaspoon salt
2 tablespoons sunflower seed oil
Peel the onion and garlic, and chop them roughly. Wash and trim the zucchini or cucumber and chop them roughly. Stem, core and chop the pepper. Wash and trim the celery and chop roughly.
Put a pot of water on to boil, and blanch the tomatoes in it for 1 minute. Cool under cold water, and peel and chop them roughly. I think it is also helpful to blanch the onion, garlic and zucchini (but not cucumber) for a minute as well, and cool them at once under cold water, at least if onions or garlic ever cause digestive problems.
Put the prepared vegetables into a blender or food processor, with the vinegar, salt and oil. Process until evenly and finely chopped, and soupy in texture. You will need to stop and scrape down the sides several times. It should not, however, be perfectly smooth when done; there should be some texture to the vegetables. Taste and adjust the seasonings. Serve chilled.
Last year at this time I made Torshi Lift.
Read More..
Unfortunately, for some reason my tomatoes, although ripe, were not all that red once they were peeled and so the gazpacho was not as bright as I would have liked. It was very tasty and refreshing though - just the thing for this hot, muggy weather weve been having.
Speaking of which... Oh, how I wish it would rain a respectable amount of rain! Weve had barely an inch in the last month, and barely 3 inches in the last 2 months. I water, and water, and water, but the poor garden is so dry.
4 servings
15 minutes prep time
1 medium mild red onion
1 clove garlic
1 medium zucchini OR cucumber
1 small mild pepper (I used sweet banana)
1 or 2 stalks of celery
3 cups diced tomatoes
2 tablespoons white wine vinegar or 4 of verjus
1/4 teaspoon salt
2 tablespoons sunflower seed oil
Peel the onion and garlic, and chop them roughly. Wash and trim the zucchini or cucumber and chop them roughly. Stem, core and chop the pepper. Wash and trim the celery and chop roughly.
Put a pot of water on to boil, and blanch the tomatoes in it for 1 minute. Cool under cold water, and peel and chop them roughly. I think it is also helpful to blanch the onion, garlic and zucchini (but not cucumber) for a minute as well, and cool them at once under cold water, at least if onions or garlic ever cause digestive problems.
Put the prepared vegetables into a blender or food processor, with the vinegar, salt and oil. Process until evenly and finely chopped, and soupy in texture. You will need to stop and scrape down the sides several times. It should not, however, be perfectly smooth when done; there should be some texture to the vegetables. Taste and adjust the seasonings. Serve chilled.
Last year at this time I made Torshi Lift.
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