Minced Meat (Kothu Kari) with Ridge Gourd Fry. In the Southern districts of Tamil Nadu, it is common to cook vegetables with mutton. Here is a minced meat (Kothu Kari) recipe with locally available vegetable, Ridge Gourd. It is a nutritious vegetable with lots of fibre and minerals. When the vegetables are cooked with meat, the dish turns out tasty. It is a side dish served along with rice based meals or even with chappathi etc.
COOKING TIME: 30 minutes SERVINGS: 5
Minced meat : 300 Grams
Ridge Gourd : 1 ( approximate 500 grams )
Onion : 1 ( 150 grams )
G. Chili : 2
Turmeric Powder : 1 Teaspoon
Chili Powder : 1 Teaspoon
Salt : 1 Teaspoon
Ginger Garlic Paste : 1 Teaspoon
Oil : 1 Tablespoon
Aniseeed : 0.5 Teaspoon
Coconut Gratings : 0.25 Cup
Curry leaves : 2 Sprigs
Water : 0.5 Cup
Wash the minced meat (Kothu Kari) and the ridge gourd. Chop the onion, chilli. Remove the Ridge gourd skin and chop it to small pieces. Cook the minced meat in a pressure cooker with 0.5 Teaspoon Salt, Turmeric Powder, chilli powder, ginger garlic paste and half a cup water for 5,6 minutes or 3 whistles. Heat a skillet with oil over medium flame and first add the aniseed. Then add the chopped Onion, green chilli and Curry leaves and fry for 5 minutes.
The cooked minced meat (Kothu Kari) should be added along with the chopped ridge gourd pieces. The water in the boiled meat is enough for cooking the vegetable as it gets cooked easily in 5 minutes. Keep stirring the meat vegetable mixture for 5 minutes till the vegetable is cooked and the water is absorbed. Sprinkle the remaining salt and the grated coconut to it. Mix it well and let it simmer for a couple of minutes.
Puttu is a breakfast dish prepared with mainly raw rice and eaten along with Coconut gratings, sugar or jaggery, Banana, milk and ghee etc of your choice. Some people do not have “puttu” without their usual “kadala ” ( chikpea, channa ) curry. Since “puttu” is steamed, it is easy for digestion prepared without using oil etc.
The rice flour can be either made at home in our own blender in small quantities or get it done in the flour mill. If a large portion of puttu is made at the flour mill, care has to be taken to see that it is well fried and preserved for future use. The steaming of the rice flour can be done using a clean muslin cloth in our own “idli ” vessel or using a special “puttu maker” vessel.
Cooking Time : 2 hours ( including the time for soaking of rice for an hour )
Servings : 3
1. Raw rice : 2 Cups
2. Water : 0.25 Cup
3. Coconut gratings : 0. 5 Cup
4. Salt : 0. 25 Teaspoon
5. Sugar or Jaggery : 0.25 Cup
Wash and soak raw rice in water for an hour. Drain out water completely. And
grind it in a blender to make rice flour. Using a sieve, fine rice flour can be obtained. The rice flour need not be very soft for “puttu”. In an empty skillet, get the rice flour fried lightly for about 5 minutes till the dampness of the rice flour goes. Dissolve the salt in the water in a cup and sprinkle it over the flour and knead it thoroughly. The rice flour becomes soft to the touch and it should resemble bread crumbs.
Now it is ready for steaming. In the special puttu maker,one tablespoon of the coconut gratings should be first put at the bottom of the cylindrical vessel and then the soft rice flour added and finally coconut gratings on the top. It takes nearly ten minutes to get the rice flour steamed well. Ifyou are using the cloth in the regular “idli maker or cooker, you can put the entire rice flour and allow it to get steamed for ten minutes. Adding sugar or jaggery to the puttu depends upon one’s taste and choice.
Tips: Some persons like to add hot ghee, cardamom, ripe banana or hot milk to the steamed puttu. Preparing “kadala curry” to go with the puttu is another recipe itself.
NATTU KOZHI KUZHAMBU: There was a time in our place when only chickens raised and reared in the back yard of the houses were available for consumption. Nowadays most people go for the readily available broiler chicken. Still some people prefer Nattu Kozhi (country chicken) for it has a unique taste of its own which simply surpasses any meat though the cleaning and the preparations of the curry take longer and are somewhat cumbersome.
Cooking Time: 1 hour
Country chicken ( meat): 1 kg
Shallots : 150 grams
Onion: 2 (approximately 100 grams)
Curry leaves: 4 sprigs
Ginger Garlic paste : 1.5 Teaspoon
Cinnamon: 1 small piece
Aniseed : 1 Teaspoon
Cumin : 1 Teaspoon
Pepper : 1 Teaspoon
Chili powder: 2 Teaspoon
Coriander Powder: 1.5 Teaspoon
Grated Coconuts: 0.5 Cup
Turmeric powder : 1 Teaspoon
Salt 1.5 Teaspoon
Oil : 25 Cup (preferably gingelly oil)
Water: 3 Cups
Clean the chicken well with water and keep aside. Chop the onions. Peel and fry the shallots in a teaspoon of oil in a skillet and make a paste in a grinder. Fry the aniseed, pepper, cumin, cloves and cinnamon in a skillet without any oil lightly and before taking off the stove add the coriander and chili powder and fry for a couple of minutes. Powder the ingredients and keep it aside. Grated Coconuts should be ground to a smooth paste. Now use a pressure cooker to heat oil over moderate flame . First fry the chopped onions till they turn brown in color and then add the curry leaves along with the ground shallots, ginger garlic paste and fry well. Then add the ground pepper, cumin etc powder along with the cleaned chicken pieces, salt, turmeric powder and fry for a few minutes. Add two cups of water and cook well for 10 to 15 minutes closing the lid well so that the meat gets cooked well to become soft and tender. Finally add the coconut paste with one more cup of water and let it simmer for ten minutes till the oil separates in the gravy.
Mutton Biriyani is a special rice dish that can be seen in kitchens all over India, South Asia and the Middle East. It is a rice dish made with many different types of spices and may contain meat or vegetables. Mutton ( which usually refers to goat or lamb meat) and chicken are commonly used meats.
Biriyani is believed to have been brought into India by Muslims from the North West of the subcontinent. In olden days biriyani used to be cooked over firewood in heavy vessels with burning cinders placed over the top. These days we mostly use pressure cookers to make biriyani. In Tamilnadu and South India, biriyani is made with a lots of spices.
Cooking Time: 1 hour
Mutton (goat or lamb) : 600 grams
Basmati rice: 500 grams or 3 cups
Onions : 250 grams or 5 no
Small Onions (shallots): 50 grams
Tomatoes: 4 no approximately 150 grams
Green chilies: 6 no
Coriander, Mint leaves: 1 bunch
Ginger/Garlic paste: 2 teaspoon
Lime: One half
Salt: 1.5 teaspoon
Curd (yogurt): 1/2 cup
Water: 6.5 cups
Ghee (clarified butter): 2 tablespoons
Oil: 2 tablespoons
Bay leaves : 2 no – leaves of bay tree called tejpatta in Hindi and brinji in Tamil
Cinnamon: 2″ piece – inner bark of a tree called dalchini in Hindi and pattai in Tamil
Cloves: 6 no- dried flower bud called laung in Hindi and laungam in Tamil
Cardamom: 6 no – seed of a plant called elaichi in Hindi and elakkai in tamil
Cut meat into large pieces, wash and marinate in curds with 1/2 teaspoon salt for 30 minutes. Slice the onions and tomato fine and set aside. Clean and chop coriander and mint leaves. Grind the small onions into a coarse consistency and set aside. Grind the green chilies and set aside. Grind together ginger / garlic paste with cardamom, cinnamon sticks and cloves into a smooth paste. Soak rice in a cup of water for 15 minutes.
Heat a pressure cooker containing ghee and oil over medium heat and add the chopped onions. Fry till the onions turn golden brown. Add the ginger/garlic paste and spices along with the ground small onions and saute for a couple of minutes. Add the chopped tomatoes and fry till the gravy thickens.
Add the marinated mutton with green chilies along with the chopped coriander and mint leaves and stir for another 5 minutes. Adding a cup of water to the gravy, raise the heat to high and close the cooker. Cook for 12 minutes till the mutton becomes soft.
Boil 4.5 cups of water in another vessel. When the cooker can be opened, add the boiling water with the juice from half a lime, salt and the soaked (drained) rice. Close the cooker and pressure cook over low heat for another 10 minutes.
Tips: Biriyani is best served with pachadi containing curds and sliced onion.