Tamil New Year Special - How to cook Meat Balls?
In the midst of the hot heat, we get to relax on our birthdays. The tamil New Year is celebrated by many Tamils on the first day of Chithirai. The majority of folks have a non-vegetarian meal at home on that day. The flood of protectionist feeling is sweeping the country today. To commemorate the first day of Chittirai, Rajapushpa from kumbakonam demonstrates how to make mutton cola balls. He has a knack for reinventing traditional dishes to suit the times.
What exactly is required?
a quarter kilogramme of curry
a single onion (finely chopped)
2 handles of peanuts (powdered)
Required amounts of turmeric powder, chilli powder, coriander powder, salt, oil, and ginger garlic paste
For the ball, you'll need the following spices:
3 bar dried chiles, 2 piece Star Boo, 1 clove, 2 cardamom, 1 anise, half teaspoon cumin (sprinkle with water)
a quarter kilogramme of curry
a single onion (finely chopped)
2 handles of peanuts (powdered)
Required amounts of turmeric powder, chilli powder, coriander powder, salt, oil, and ginger garlic paste
For the ball, you'll need the following spices:
3 bar dried chiles, 2 piece Star Boo, 1 clove, 2 cardamom, 1 anise, half teaspoon cumin (sprinkle with water)
What should I do?
Place the pan in the oven with the oil still in it, then add the ground powder and fry. Add the mashed potatoes and cook them thoroughly. When the water in the curry has evaporated, add the turmeric powder, chilli powder, coriander powder, and salt and stir to combine. When the water has dried up, whisk in the ginger-garlic paste and set aside to cool. Place in a mixer and grind when cool. Mash in the chopped onion and curry leaves. After that, add the salt and ground the peanut flour until it's slightly toasted, then roll into little balls and fried in oil.
Place the pan in the oven with the oil still in it, then add the ground powder and fry. Add the mashed potatoes and cook them thoroughly. When the water in the curry has evaporated, add the turmeric powder, chilli powder, coriander powder, and salt and stir to combine. When the water has dried up, whisk in the ginger-garlic paste and set aside to cool. Place in a mixer and grind when cool. Mash in the chopped onion and curry leaves. After that, add the salt and ground the peanut flour until it's slightly toasted, then roll into little balls and fried in oil.