Chicken Meatball Kulambu/Gravy + Almond Halwa

Chicken Meatball Kulambu/Gravy By Chittal Sadayappan  

 https://youtu.be/V8TC7kUjJjU?is=EdQa9FbSKi9-UZ7p

Almond Burfi in My style

Almond flour - 1 cup

Sugar.             - 1/3 cup

Water              - 1/4 cup

Ghee               - 1 teaspoon or 1/2 teaspoon 

Parchment paper - cut it two letter size paper or tray size 

Instructions 

Spread the parchment paper in a silver plate or baking tray before starting making burfi. 

Take a nonstick or cast iron pan. Add sugar and water. Bring to boil. Let it boil for a minute.Then pour the almond flour and mix well with sugar syrup. Put the flame low. Now the almond flour and sugar syrup become like a ball. Now add one teaspoon ghee. Knead it well with spatula for couple of minutes on a low flame. Switch of the stove. Put it on the parchment paper then cover it with another parchment paper. Roll it with Chapathi roller. You can cut it as diamond shaped slices or squares. Let it cool for an hour. Then store in an air tight container. It will be good for two to three days in a room temperature. If it’s summer, need to keep it in fridge after two days. 

https://youtu.be/ti4nyZcQQGc?is=vVnVidLtyydL9IbI

This video looks like made burfi by my instructions almost..

Chicken kola urundai kulambu

(Converted to text of Chittu’s instructions)

Ground chicken     - 1 pack(16 oz/1/2kg)

Lemon                    - 1

Green chilly           - 3 to 5

Coriander leaves   - two handful

Turmeric                 - a pinch

Oil                           - 1 tablespoon 

Onion                      - 2 medium 

Tomatoes                 - 2 to 3 medium 

Ginger&Garlic  paste - 1 tablespoon 

Chilli powder              - 1 or 3/4 teaspoon 

Coriander powder        - 1 tablespoon 

Salt                                - as needed 

Seasoning 

Cinnamon sticks            - 2 small

Whole peppercorn          - 1 teaspoon 

Instructions 

If  you have chicken ground in freezer, need to unfreeze. It should not be room temperature. Need some cold. Then only we can make firm meat balls. 

Chop a small size onion and grind or chop finely with green chilies and cilantro leaves. Put this paste on chicken ground and add lemon juice, turmeric, salt. Mix well and make small balls. Keep those balls on a plate or tray. Keep it aside or in fridge. 

Then we need to make gravy/kulambu

Take a medium size wide or deep pan, add oil, add seasoning when it splatter add chopped onions and garlic. When it gets transparent add tomatoes(I usually grind it) add all spices(ginger garlic paste and chilli powder, coriander powder). Add two to three cups of water and mix well. Bring to boil and let it boil for  fifteen to twenty minutes.  

After fifteen minutes add chicken meatballs one by one. Add salt to the gravy.  Let them cook for ten minutes.  

Now the chicken meatball gravy is ready. It goes well with rice and idly, dosa, chapati, naan(roti)

If you need more gravy you can add cream or coconut milk or thick curd after adding spices. Need to increase the amount of spices too.