DS Kola Urundai Kozhambu
1
Chef Himanshu Sahoo, Door No. 27 The Grand Taj Catering Service. Ch Ch Chef Himanshu Sahoo, Door No. 27 The Grand Taj Catering Service. Dr.Chef Damu Kola Urundai Kozhambu INGREDIENTS Mutton Kheema - 200 gms Fried gram dal - 50 gms Green Chilli - 4 nos Cashew bits - 10 gms Khus khus - 10 gms Saunf - 2 tsp Pepper - 1 tsp Cinnamon - 2 gms Coriander - 1/2 bunch Egg - 1 nos Oil - 2 tsp Cardamom - 2 gms Salt - to taste Tamarind - 20 gms For Gravy Onion - 100 gms Tomato - 50 gms Green chillies - 3 nos Coriander powder - 2 tsp Chilli powder - 2 tsp Turmeric - 1 pinch Oil - 50 ml Salt - to taste Garlic - 10 gms Ginger - 10 gms Methi - 1 tsp Mustard - 1 tsp Curry leaves - 1 sprig METHOD: Boil 3/4th of the meat with whole garam masala. Boil cashew, khus khus and make into a paste adding gram dal, green chilli, coriander, pepper, saunf Grind together the cooked meat and the paste adding oil, check salt. Add the remaining raw meat and egg for binding Make balls. Preparing Gravy Chop onion, tomato and slit green chilli Make a paste of garlic and ginger, extract tamarind pulp Heat oil in a thick bottomed pan, temper with methi, mustard and curry leaves. Sauté onions till golden brown in colour add ginger garlic paste Mix in tomatoes, chilli, turmeric and coriander powder, add salt. Add tamarind pulp and simmer till raw smell leaves nishing Simmer the meatballs in the gravy till the meat carries the avor of the gravy. Garnish with coriander leaves, serve with rice, dosa or idly. A very delicate preparation where the urundai have to be rm in gravy. C C C C C Ch Ch Ch Ch Ch h h h h C C C C C Ch Ch Ch h h C C C C Ch h h h h C C C C C C Ch C Ch h h h C C C Ch h h h ef ef f f f f f f f ef ef f f e e e e e ef e ef H H H H H H H H H H H H H H H H H im im im im im m m i im m m m m im im m im im m m m m a a an an an an n n an n ansh sh s sh sh sh h h h h h h h h h h h h sh h sh h u u u u u u u S S S S S Sa Sa Sa a Sa a Sa S Sa Sa Sa S S Sa S S h ho h ho ho h h ho h h ho h h h ho h h ho o o o o o o o o o o o D D D D D D D D D D D D D D D D D D o o oo o o o o oo o oo o o o o o oo o o r r r r r r r r r r r No No No No No N No No No o o o No N N No No o No No N N No o o N 2 27 27 2 2 27 27 7 27 7 7 7 2 2 27 7 7 7 7 7 7 27 2 2 2 27 27 7 7 7 7 7 7 2 2 27 27 7 7 7 2 27 7 7 7 7 7 2 T T T T T T T T T T T T T T T T T T T T T T T h h h he he h h he he he he e e e he h he he he he h he he e e e he h he h G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G G ra a a a ra a r r r ra ra a a a a r r r a a a a r r r ra a a r rand nd nd n nd d d d d d d d d d nd nd d d d d d n n n d d d n n n n n n n nd d d d d d n n n nd d d nd T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T T a aj aj aj aj j a aj j aj a a C C C C C C C C C C C C C C C C C C Cat at a at at at at at at at t t at at t t at at at t a a e e e e er r r r r e e e er r r r e e er e e er r rin in in n i i i in n g g Se Se Se S S S S S Se e e e S S S S S Se e e e e e e e S rv r rv v v v v r rv v v rvi ic i i ic c ic ic ic ic ic c c ic c c c c c e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e Saunf Methi
Transcript of DS Kola Urundai Kozhambu
Chef
Him
ansh
u S
ahoo,
Door
No.
27 T
he G
rand T
aj
Cate
ring S
erv
ice.
Ch
Ch
Chef
Him
ansh
uSahoo,
Door
No.
27
The
Gra
nd
Taj
Cate
ring
Serv
ice.
Dr.
Chef
Dam
u
Ko
la U
ru
nd
ai
Ko
zh
am
bu
INGREDIENTS
Mutt
on K
hee
ma
- 20
0 g
ms
Frie
d g
ram
dal
- 50
gm
s
Gre
en C
hilli
- 4 n
os
Cas
hew
bit
s- 10
gm
s
Khus
khus
- 10
gm
s
Saunf
- 2
tsp
Pepper
- 1
tsp
Cin
nam
on
- 2
gm
s
Cori
ander
- 1/2
bunch
Egg
- 1
nos
Oil
- 2
tsp
Car
dam
om
- 2
gm
s
Salt
- to
taste
Tam
arin
d- 20
gm
s
ForGravy
Onio
n- 10
0 g
ms
Tom
ato
- 50
gm
s
Gre
en c
hillies
- 3 n
os
Cori
ander
pow
der
- 2
tsp
Chilli p
ow
der
- 2
tsp
Turm
eric
- 1
pin
ch
Oil
- 50 m
l
Salt
- to
taste
Gar
lic
- 10
gm
s
Gin
ger
- 10
gm
s
Met
hi
- 1
tsp
Must
ard
- 1
tsp
Curr
y le
aves
- 1
spri
g
METHOD:
Boil 3
/4th
of
the
mea
t w
ith w
hole
gar
am m
asal
a.
Boil c
ashew
, khus
khus
and m
ake
into
a p
aste
addin
g g
ram
dal
, gre
en
chilli, co
riander
, pep
per
, sa
unf
Gri
nd t
oget
her
the
cooked
mea
t an
d t
he
pas
te a
ddin
g o
il, ch
eck s
alt.
Add t
he
rem
ainin
g r
aw m
eat
and e
gg f
or
bin
din
g
Make b
alls.
Pre
pari
ng G
ravy
Chop o
nio
n, to
mat
o a
nd s
lit
gre
en c
hilli
Mak
e a
pas
te o
f gar
lic
and g
inger
, ex
trac
t ta
mar
ind p
ulp
Hea
t oil i
n a
thic
k b
ott
om
ed p
an,
tem
per
wit
h m
ethi,
must
ard
and
curr
y le
aves
.
Sauté
onio
ns
till g
old
en b
row
n in c
olo
ur
add g
inger
gar
lic
pas
te
Mix
in t
om
ato
es, ch
illi, tu
rmer
ic a
nd c
ori
ander
pow
der
, add s
alt
.
Add t
am
ari
nd p
ulp
and s
imm
er t
ill ra
w s
mel
l le
aves
nishing
Sim
mer
the
mea
tbal
ls i
n t
he
gra
vy t
ill
the
mea
t ca
rrie
s th
e avor o
f
the
gra
vy.
G
arnis
h w
ith c
ori
ander
lea
ves,
ser
ve w
ith r
ice,
dosa
or
idly
.
A v
ery
del
icat
e pre
par
atio
n w
her
e th
e uru
ndai
hav
e to
be
rm in g
ravy.
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Saunf
Methi
