Sweet potato cutlet

I love sweet potato ..but my family members are not fond of it. So I decided to try to make as a cutlet similar to veg Cutlet I used to make with potato. It was a super hit with my family members

Ingredients
Sweet potato -1/2 kg
Onion - 2 no
Green chillies -2
Garlic-3 pods
Ginger- a very small piece
Coriander leaves
Chilli powder-1 tsp
Turmeric powder-1 pinch
Salt to taste
Corn flour- 2 tsp
Bread crumbs
Oil for seasoning - 2 tbsp
Oil for shallow frying

Procedure
Pressure cook sweet potato with enough water ( 3 whistles and 5 minutes in Simmer should be fine) . Once cool peel the skin, mash it and keep aside.

Finely chop the onion, chillies, ginger, garlic and coriander leaves .

Keep tawa in the stove and pour 2tsp  of oil. Once hot, add the finely chopped onion and cook till golden brown. Add the chillies, garlic, ginger ( all finely chopped). Saute for 2 to 3 minutes. Add the chilli powder and turmeric powder, salt and saute for a minute in low flame. Add the mashed potato and coriander leaves and mix thoroughly while keeping the stove in low flame for 2 to 3 minutes. Switch of the stove. Let it cool.

 Once cool make it as medium sized balls and the flatten into round shapes.

Take a small bowl. Mix corn flower with water. It should be watery. I use powdered Rusk instead of bread crumbs. 

Dip the flattened sweet potato in corn flour then roll it in the bread crumbs. 

Swallow fry it in oil in medium heat till it becomes golden brown on both sides.

Serve it with coriander chutney or tomato sauce and enjoy as a snack or starter. 

Kudal kulambu

This is my favourite. My mom cooks it deliciously.. As the cleaning process is tedious, many don't cook it. Once the cleaning is done.. cooking is pretty simple. The parts will have stomach and intestines. The inside of the stomach will have rough brown lining. Once we put this in very hot water, then we can very easily remove this by hand.

Coming to the intestines,  in the mutton shop, they will sell as small lengthy tubes. I will show each and every tube in running tap and let the water come through the other end. Then use the stick which we use for taking paniyaram and put it through the tube and slit it open. I will use scissors and cut the stomach and intestines into small pieces. I use lot of hot water through out the cleaning process and clean it thoroughly.  Putting it in hot water, makes the stomach harder (no need to worry about this)
Ingredients
Oil- 1 tbsp
Cinnamon- 1 small stick
Clove-2
Saunf-1/2 tsp
Onion -2
Tomato-2
Ginger garlic paste - 2 tsp
Green chillies - 2
Curry leaves
Coriander leaves

To grind
Coconut- 1 handful of small pieces
Chilli powder - 1 tsp
Coriander powder- 1 tsp
Cummin powder - 1/2 tsp
Turmeric powder- 1/4 tsp
Saunf -1/2 tsp

Procedure
Grind coconut, masala  powders, saunf and keep it aside.
Heat oil in a pressure cooker. Put cinnamon, clove and saunf and let it splutter . Add the onion and cook till it becomes golden brown. Add the ginger garlic paste and cook till the raw smell goes off. Cook the tomatoes till it becomes soft. Add chillies, curry leaves and the meat. Cook till all the water which comes from the meat dries. Àdd the ground masala, salt and enough water.
 Pressure cook it till 5 to 7 whistles and then cook in simmer for 10 minutes. Switch off the stove. Once the pressure goes check whether the meat is cooked well. Otherwise add enough water and pressure cook it. If cooked well,  then cook without lid for another 5 minutes in simmer. Garnish with coriander leaves. Serve with rice, idli etc.

Mutton kothu Kari kulambu - Kheema cabbage gravy

This is an another signature dish of my mother, loved by all of us including the grand children. As the next generation in our family is living in different parts of the world, this recipe would help them to relish this delicious dish. This is must try dish for others too.

Ingredients
Mutton : 1/2 kilo
Onion- 2
Tomato- 2
Ginger garlic paste - 2 tsp
Chilli powder - 1 tsp
Coriander powder- 3 tsp
Cummin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Curry leaves
Coriander leaves
Oil- 1 tbsp
Cabbage - 200gms
Green chillies - 2
For seasoning
Saunf - 1/2 tsp
Cinnamon- a small piece
Clove- 2 pieces
Procedure


Heat oil in a kadai. Add cloves, cinnamon and saunf . After it splutters , add onions and saute till golden brown. Add the ginger garlic paste and saute till raw smell goes off. Add the tomatoes and cook till it becomes soft. Add the kheema ( minced meat, kothukkari) and cook till  no water comes from the meat.

Then add the chopped cabbage, curry leaves, green chillies and mix well. Add turmeric powder, coriander powder, chilli powder, cummin powder, salt, water and pressure cook .

Cook till  5 whistles and then in simmer for 5 minutes. Switch off the stove.  After the pressure goes, then cook in simmer for 5 minutes without the lid.  Add finely chopped coriander leaves.

I forgot to take a picture of the final cooked dish  and half of it was over before I realised  😃😃😃. Serve with poori or idli. It would be awesome..