Mutton kola urundai / Fried meat balls

This starter prepared from minced meat is very common in military hotel (typical non veg hotel which targets meat lovers). The traditional preparation is lengthy and involves too many ingredients.  My version of this minced meat balls preparation is quite simple and easy. I prepare it keeping my kids in mind as they are fussy eaters and keeps secluding whatever possible from their plate. So I grind everything and either shall fry or deep oil fry. These can be eaten as a starter or further mixed with some gravy which becomes a mutton kofta curry. 

Ingredients ( 4 serving)

Minced meat - 250 gms

Chopped onion- 2

Soaked Bengal gram- 4 tablespoon

Fennel seeds- 1/2 tablespoon

Whole pepper- 1/2 tablespoon

curry leaves - one sprig

turmeric powder- 1/2 teaspoon

salt - as per taste

Oil for frying

Procedure

• Pressure cook minced meat or even bone less mutton only with salt and turmeric for 5-8 whistle depending on the texture of the meat.
• Once done, drain excess water and allow it to cool . 
• Take this cooled meat in a mixer, add all the dry ingredients except oil. Coarsely grind it. Do not add water. The moisture in onion and minced meat it more than enough to get grinded.
• Roll it into small balls without giving much pressure.
• Heat oil in a deep bottomed pan and deep oil fry.

Note:

1. Since the meat is already cooked , you dont have to fry it for long time. As soon as the colour changes to golden brown remove it from flame.
2. You will notice that at times the oil splatters when you deep oil fry. Its because of excess fat available in the meat. So be careful while frying and stay little away from the stove.
3. You can also shape it as pattis (cutlet) and shallow fry if you are diet conscious.

oil less Roasted nuts

Roasted nuts

Ingredients

Any nut of your choice such as cashew, walnut, pistachios, almond and even groundnut.- 1/2 kg

Water- 1 litre

Salt- as per taste

chilli powder or pepper- 1 tablespoon

Preparation

• Bring water to boil. 
• Add salt to the water. Add the nuts and let it boil for 3-5 until it becomes semi soft. 
• Strain the water and place the nuts on a dry cloth for 10 minutes so that all the water get absorbed and the nuts cool down.
• Now scatter it on the glass tray and  microwave it for 5-7 minutes.
• stir it occasionally for even roasting. The oil present in these nuts are enough for the glossy finish. 
• Sprinkle chilli powder or ground pepper for those extra spiciness. Choice is yours
• Trust me you cant get a perfect roasted nuts at home than this.  Its crispiness stays for long time comparatively.  

kamarakat - Jaggery candy

Kamarakat

How many of us remember this sweet candy? its been years we must have had this candy .. feeling nostalgic.  All the childhood memories fresh in mind like a freshly brewed coffee bean...hmmmm... but our kids might not even know its name, for its been lost for ages.. you don't get this candy in the shop (potti kadai).. no one has the time or patience to prepare it at home. I remember buying it 4 for 1 rupee years back. What a life it was.. The best part of this candy is, this does'nt melt that easily.  Its so chewy and the after taste stays in your palate.. all time kids favourite. Want to try i ???t.. here we go....

Ingredients

Jaggery - 500g

Grated coconut - 50g

Water- 100ml

Cardamon powder- a pinch

Ghee- 2 teaspoon

Preparation

• Take a heavy bottom pan or even cooker. Avoid iron kadai. Dry roast the grated coconut to remove the excess moist. Remove it from flame and Spread it to dry.
• Bring water to boil in the same vessel and add the jaggery to melt. Once all the jaggery melts, strain it to remove fine dust particles.
• Now simmer the flame completely. Take the dissolved jaggery again on the same vessel and continue to boil.  Keep stiring continuously as the bottom of the vessel burns quickly due to caramelization of jaggery.
• You got to be really patient doing this. Keep stiring continuously till the quantity reduces to 1/10th. You should get one step ahead of the string consistency (kambi padam).
•  Now add the coconut and see if it leaves water.. stir for another 3-5 minutes before you switch it off.
• Now when it is hot remove it on a ghee greased plate.
• Grease your palm with ghee and take small quantity of this mixture and roll it tightly and insert a tooth pick.
• Let it to dry on its own. It is best eaten after a day when it solidifies completely and gives a chewy effect.

Papaya Icecream smoothie

Who loves papaya?? Not many, definitely not my kid.  And who doesn't  love ice cream  ??  yeah.. even my grandma, who doesn't have teeth. But how will I make them consume??   That's when I thought of this idea to blend papaya with ice cream and serve.  yeah it really worked out.... And the recipe.... here it comes..

Ingredients (4 Servings)

Papaya - 1/2 kg

 Milk - 150 ml 

Sugar- 4- 5 teaspoon

Ice cream of your choice

Procedure

• Just blend all together for smooth, thick consistency.
• Take a tall glass.  Fill the lower half with ice cream of your choice.  Though Vanilla, butterscotch are the best choice.
• Fill the upper half with the blended mixer.
• Garnish with chopped nuts of your choice or even chocolate chips.
• Serve immediately before the ice cream melts.

Note: Do not add ice cubes or chilled milk for this preparation.  The ice cream will do its part. Also this being a smoothie, we do not want excess water in it.

Banana milk shake

This drink is so yummy it is sure to be one of the favorites of many. Filled with potassium, calcium, roughage, fiber , this drink is a energy booster.  To kick off your busy morning , or be it a mid day meal, or even evening drink.. try this.  Its heavy and keeps you content for quite a long time.  When your kid feels bored of the regular flavored milk, try this for a change. Its a wholesome meal for the kiddies.  It tastes awesome with chilled milk or add ice cubes for the magic. Gulp in to see what it does to your palette.. hmmmm

Ingredients (4 Serving)

  Medium sized  ripe banana - 2

Milk - 200 ml

Water- 200 ml

Sugar- 50gm

Ice cubes- few

Preparation

Hey, just blend all together for a smooth consistency and enjoy!!

Ragi koozh / Ragi kanji/ Finger millet porridge

Ragi koozh or porridge is very traditional native  staple food in south-India and also many parts of the country. Filled with iron and calcium, this porridge is a wholesome breakfast as well.  The grains are similar to mustard.  The best part of the recipe is, it very easy and fast to prepare.. just minutes away. Its very much filling. One of the best recipe for weight loss in the right way. so why wait.. take down the ingredients..

Ingredients ( 4 serving)

Ragi - 50 gm

Milk- 1/2 litre

Sugar- / 50-70 gm 

Water- 1/2 litre

Pinch of salt

Preparation

• Mix water and milk together in a wide mouth pan and bring it to boil.
• Separately Stir in some water to the ragi flour to avoid forming lumps. When the above mixture starts bubbling, add the dissolved ragi flour and keep stirring continuously.
• Add the required amount of sugar. Continue to stir as it cooks very fast.
• The porridge is said to be ready when it thickens and blends together. It should be just right to drink or have with spoon..  It only takes 3-5 minutes.
• Serve warm 

Note:  The same can be prepared with only adding salt instead of sugar. Also for a chilled version, u            can add curd or butter milk in the salted version of this porridge.

Aloo Poha / आलू पोहा

पोहा  Poha is a preparation from चिवड़ा / beaten rice. There are varieties of beaten rice preparation all over the country. Specifically aloo poha is from Maharashtra, western india, whihc is the most tastiest of all poha preparation.  This is a breakfast recipe and can be consumed as evening snack as well. It is light and also filling. Doesn't consume much of oil and rich in so called nutrients. Beaten rice is rich in B complex and folic acid, this recipe retains the minerals as such. The cooking time is less and so without further delay lets start preparing it...

Ingredients ( 4 Servings)

Beaten rice- 250 gms

Potato - 1 huge

Onion- 2 

Green chillies- 4 nos.

Ground nut- a handful

turmeric powder- 1/2 teaspoon

Fresh coriander/ cilantro leaves- few 

Cooking oil- 5 tablespoon

Mustard- 1 teaspoon

1 lemon

salt to taste

Pre Preparation

• Chop onions, chillies and coriander leaves finely
• Dry roast groundnut, allow it to cool and remove the skin.
• Peel skin from potato and cut into even cubes. Boil it with right amount of salt, drain and keep the potatoes aside. don't overcook 
• Wash the beaten rice thoroughly ( buy the thicker variety).Add water such that the beaten rice is just covered. leave it for 2-3 minutes and drain the water completely. Too much of soaking will make the beaten rice soggy. Anyways we will be cooking it as well.
• Extract juice from lemon

Heat kadai on flame, add oil, splutter mustard, add chopped green chillies, groundnut and saute.

Now add the chopped onions and saute till it becomes soft and transparent. Add right amount of salt and turmeric.  Add boiled potatoes and the soaked and drained beanten rice. Make sure to do this in low flame. Add chopped cilantro/coriander leaves. Adjust salt if required. Switch off the flame and then add 2 tablespoon of lemon juice all over. You can also replace lemon with tomato which needs to be added after you add onions. 

Serve hot !!!

Mishti Doi

मिष्टी  दोई/  Misthi doi is basically sweetened curd. For  south indians curd is part of every day meal. Curd which is nothing but curdled milk is bit sour in taste and often had with rice or roti by adding salt in it. For those who doesn't like to eat curd  as such here is the sweet version of it. This  is a traditional  bengali recipe  which  is often prepared in earthen ware .This sweet dessert is creamy, smooth melts in your mouth. Truly a wholesome dessert !!

Ingredients ( 4 Servings)

Milk - 1 litre 

Sugar- 100 gms

plain curd- 4 - 5 spoons

Saffron - 4-5 strands for garnishing

This recipe is absolutely easy and work free. Bring milk to boil and let it simmer till it reduces to 3/4 the quantity. Make sure to keep the flame in simmer during this process to avoid burning of milk. Add the sugar at this stage only and boil for another 3-5 mins until the sugar gets dissolved and the excess water is evaporated. Don"t over boil the milk after adding sugar. Switch off the flame and allow it to come to room temperature and not cool down completely. Add the plain curd to initiate the curdling process to the lukewarm milk. 

 Transfer it to the required earthen pot/ मटका  of your choices or  allow it to ferment in the same vessel over night or for 5-8 hours. Now Misti doi is set. You can notice that the liquid sweetned milk would have now changed to a jelly like substance. Also there might be clear liquid floating on top of the curd. This is the extra water content in the milk which now got separated. It is nothing but whey which is as healthy as the curd. This water content can be reduced by simmer the milk for long time. Now Sprinkle the saffron strands for extra flavor. You can also garnish it with sliced/ chopped almonds and pistachios. 

This dessert remains fresh and cool when prepared in earthen pots and doesn't need to be refrigerated. Enjoy the wholesome goodness of  sweetened curd !!!