My first blog post

This first blog post is definitely long overdue. I've been meaning to start a blog since I moved here but lazy as I am its taken me quite a few months. :)

The first recipe I'd like to share is a very traditional Mudaliar kolumbu. A little info about the Mudaliar clan: They LOVE food and I mean LOVE. Vegetarian food doesn't settle very well with them and they eat the weirdest things( growing up I thought it was normal to eat boti curry!). Sunday lunch has to include Mutton Biryani accompanied by chicken kabab, fish fry, prawn pakoda, kheema vada and a few other dishes. I guess you can tell by now that they love to eat.

Moving on, winter is fast approaching and I've been craving for a hot and heavy meal so I decided to make Kheema Urundai Kolumbu. My mouth waters just talking about it! Traditionally it is made with kheema or minced mutton, but I substituted with minced chicken (My husband isn't a big fan of mutton). It still turned out so good that I had to pat myself on the back for the excellent work!! hehehe

Kheema Urundai Kulumbu - Mudaliar Ishtyle!!

(Translation for the non south Indian: Meat Ball Curry)

Ingredients:

For the Kheema balls:

Minced Chicken - 1 lb

Ginger Garlic paste - 1 tsp

Green Chilli Paste - 1/2 tsp

Dill (chopped up) - 5 tbs or more

Egg -1

Shammi Kabab Mix - 1 1/2 tsp - you can substitute this with a mixture of pepper, cumin, chilli and coriander powders

Salt to taste

For the Curry:

Onion - 1 Large

Tomato - 3 Medium (chopped to very small pieces or pureed)

Ginger Garlic paste - 1 1/2 tsp

Oil - 3 -4 tbs

Bay Leaf - 2

Cloves - 4

Cardamom - 2

Cinnamon - 1

Chili Powder 1 1/2 tsp

Coriander Powder - 1 tsp

Cumin Powder - 1 tsp

Water - 1 1/2 cups

Coconut Milk - 1 can

Mint - 2 Tbs

Cilantro - 2 Tbs

Lemon Juice - 2 Tbs

Mix all in ingredients for the Kheema Balls and divide this mixture into 18 equal parts and form smooth balls (Tip: if you oil hands lightly, it makes it easier to form the meat balls).

Heat oil in a pan (preferably a wide shallow pan) add bay leaves, cloves, cardamom, cinnamon and onions. Saute till onions are golden brown. Add salt and ginger garlic paste and saute for a few minutes. Add the tomatoes and chili, coriander and cumin powders, cook for 5 minutes. Add one cup of water, stir and gently drop the kheema balls into the pan. Close lid and cook for 15 minutes. Add coconut milk and cook for a further 10 minutes. Stir in lemon juice and garnish with mint and cilantro.

Serve with hot basamati rice. Yum yum!!