Mutton Liver Fry (Mutton Kaleji Fry)

 

          If you are bored of cooking mutton / chicken curry when you crave for some non-veg. stuff, then try out this mutton liver curry. It turns out extremely delicious and mouth watering. This is a semi-dry preparation that can be a great party recipe. It is also a dish made during special occasions like Eid celebration. 

          As liver contains a lot of proteins and vital nutrients, it is  considered as very healthy. It goes best with any Indian flat bread, especially with naan, tandoori roti or roomali roti. You may also relish it with jeera rice or pulao / plain biryani. So check out the step by step pictorial recipe to prepare it. 

• 400 gms. mutton liver, cubed
• 1 tbsp. lime juice/ vinegar
• 4 tbsp. mustard oil
• 2 onion, sliced
• 1 tbsp. ginger-garlic paste
• 2 tbsp. red chili powder
• 1 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 2-3 tbsp. coriander leaves & roots, chopped
• 1 tsp. tomato paste
• 1 tsp. amchur powder
• salt to taste
• 1/2 tsp. garam masala powder

          Discard the thin membrane that is present on the liver (this makes the liver pieces soft and does not make it hard on cooking). Cut into small cubes and wash thoroughly.

          Then soak in water with a tbsp. of lime juice / vinegar in it for 15-20 minutes to remove any odour. Then rinse well again and keep aside. 

          In a small bowl, add the ginger-garlic paste, red chili powder, turmeric powder, coriander-cumin powder and some water. Mix well to form a paste. Keep aside. 

          Heat oil in a pan / kadai and fry the onion till golden brown. Then add the masala paste and sauté till the oil separates. 

          Now add the liver and coriander leaves. Mix everything well and continue to sauté, covered, on a low flame till it is almost dry. 

          Add the tomato paste, amchur powder, garam masala powder and salt. Give it a stir and cook, covered further for 2 minutes. 

          When done, switch off the flame and garnish with coriander leaves. Serve with any flat Indian bread or with steamed rice / jeer rice. 

                     Soak in water with a tbsp. of lime juice / vinegar in it for 15-20 minutes to 

                     remove any odour. Then rinse well again and keep aside. 

                                  Heat oil & fry the onion till golden brown. 

                                  Add the masala paste and sauté till the oil separates. 

                     Add the liver & coriander leaves. Mix well and continue to sauté, covered                                           on a low flame till it is almost dry. 

                    Add the tomato paste, amchur powder, garam masala powder & salt. Give

                    it a stir and cook, covered further for 2 minutes. 

                                  Garnish with coriander leaves. 

                             Serve with any flat Indian bread or with steamed rice / jeer rice. 

Milky Mutton Curry

 

          Summer is here. So how about trying something light that is just perfect for this season? I introduce you to ...... Milky Mutton Curry, my take on an old Bengali recipe that is inspired by a confluence of cultures. Its uniqueness arises from being cooked in milk, thickened with sesame seeds paste and flavored with saffron, rose water and kewra, besides the usual seasonings. 

           I tried this out for the first time and it was really delicious. Would highly recommend all, to give this a shot. I assure, you will not be disappointed. Its thickened soupy texture allows you to enjoy it with whatever you like, whether its steamed or jeera rice or even naan or tandoori roti. So enjoy this dish to your heart's content for a weekend lunch or as a party recipe.

       

Marination - 

• 500 gms. mutton with bones, curry cut 
• 1/2 cup yoghurt 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander-cumin powder

Other ingredients - 

2 tbsp. ghee

1 tbsp. oil

2 onions, sliced

1" cinnamon stick

2 green cardamoms 

4 cloves

2 tbsp. sesame seeds paste

2 green chilies, slit

1 cup milk

1 tsp. rose water

few drops of kewra essence

pinch of saffron

1 tbsp. coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight.

          Heat oil in a pan / kadai and fry one onion till golden brown. Keep aside.

          Heat 1 tbsp. ghee and sauté the remaining onion till light brown. Add the marinated mutton and cook, covered till the oil separates. 

          Add 1 cup water and pressure cook till it is tender. Keep aside to cool down.

          Add the remaining ghee and temper with cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Now add the cooked mutton and bring it to a boil. Add the sesame seeds paste and the slit green chilies. Simmer for 2 minutes.

          Then add the milk and give it a stir. Simmer for 2 minutes. Add the rose water, saffron and kewra essence. Switch off the flame and transfer to a serving dish.

          Garnish with the coriander leaves and fried onion. Enjoy with steamed rice, jeera rice, naan or tandoori roti. 

French Onion Soup

 

          This very popular signature dish from France is a simple and a hearty soup. With few variations, I was able to create this delectable dish. I omitted the use of wine and added some rosemary instead of the mandatory thyme. Sprinkling grated cheese to the end product adds some zing to this comfort one-pot meal. You can enjoy as it is or with some bread sticks / croutons. It can also be had in a pureed form, garnished with grated cheese. 

• 3 large onions, sliced
• 3-4 garlic cloves, sliced
• 2 tbsp. butter
• 1 tbsp. olive oil
• 2 bay leaves
• salt and pepper to taste
• 1 sprig rosemary / thyme
• 4 cups chicken stock / vegetable stock
• 2 tbsp. oats, dry roasted
• 2 tbsp. cheese, grated
• Few bread sticks / croutons

          Heat butter and olive oil in a pan and sauté the bay leaves for a few seconds. Then add the garlic and sauté till it changes color.

          Now add the onion and continue to stir fry till golden brown in color. Add the stock, rosemary / thyme, oats, salt and pepper to taste and pressure cook for 3-4 whistles.

          Just before serving, sprinkle cheese over it and grill it till it turns slightly brown on the surface. Serve with some bread sticks or croutons.

Kasuri Idli

 

            Idlis are a great and a healthy breakfast option. These traditional South Indian breakfast is anytime welcome with some coconut chutney and sambar for a wholesome meal. They are also a great lunch box meal too. 

          Now how about turning them into something interesting and appealing? It is really fun creating them. So go ahead and make these idlis by adding some dry roasted kasuri methi (fenugreek leaves) for a change. 

• 3 cups idli batter
• 1/4 cup kasuri methi, dry roasted
• 1 tsp. oil to grease the idli moulds
• coconut chutney and sambar to serve

          In a bowl, mix the idli batter and the kasuri methi. Keep aside some to sprinkle on the top. 

          Spoon the batter into greased idli moulds. Sprinkle the remaining on the top of the idlis. 

          Steam for 13-15 minutes or till done. when it slightly cools down, demould them and serve with coconut chutney and sambar for a wholesome meal. 

Filipino Chicken Adobo Salad

 

          Try out this simple and a hearty Chicken salad al la Filipino style and am sure you will be hooked to it. It is a perfect light dinner with or without any soup. This is a very easy salad recipe that comes in handy when you do not want to spend too much time in the kitchen. It is a one-pot comfort meal that is quite filling and gives you great satisfaction. So check out a step by step pictorial recipe to prepare this colorful, sweet & sour Filipino Salad. 

Ingredients - 

• 2-3 tbsp. oil
• 100 gms. of lettuce, shredded
• 1 cucumber, sliced
• 1 onion, sliced
• 1 tomato, deseeded & sliced
• 1-2 green chilies, chopped (opt)
• few basil leaves

Marination - 

• 3-4 chicken breast
• 3 tbsp. soy sauce
• 2 tbsp. vinegar
• 1 tsp. grated garlic
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili flakes
• 1 tbsp. sugar

Dressing - 

• 2 tbsp. lemon juice
• 2-3 tbsp. olive oil
• leftover cooked marination
• pinch of salt & pepper or to taste 

          Marinate the chicken breast with all the ingredients mentioned under MARINATION, overnight or for a minimum of 4-5 hours.

          Heat oil in a pan and pan fry the marinated chicken breast on both sides till done. Let it cool down for a couple of minutes. Then chop / slice them and keep aside. 

          Pour over all the leftover marinade to the pan and simmer on a low flame for 1-2 minutes. 

          To prepare the dressing - In a small bowl, combine all the ingredients (including the cooked marination) and keep aside. 

          In a large serving bowl, take all the veggies and the chopped chicken pieces. Just before serving, pour over the dressing and arrange the sliced chicken over the salad and enjoy.

 

                      Marinate the chicken breast with all the ingredients mentioned under                                                MARINATION, overnight or for a minimum of 4-5 hours.

   Heat oil in a pan & pan fry the marinated chicken breast on both sides 

    till done. Cool down for a couple of minutes. Then chop / slice them. 

                       Pour over all the leftover marinade to the pan & simmer on a low flame

                       for 1-2 minutes. 

                    For the dressing - In a small bowl, combine all the ingredients (including 

                    the cooked marination) and keep aside. 

                                 All the sliced / chopped veggies for the salad.

                                  In a large serving bowl, take all the veggies. 

                                   Add the chopped chicken pieces. 

                                 Just before serving, pour over the dressing.

                                  Arrange the sliced chicken over the salad.

                                   ENJOY !!!!!

Tomato Soup

 

          This is an incredibly simple, comforting and a wholesome soup made of tomatoes. Tomato, as we know, is a rich source of nutrients and vitamins like A, C, K & B6. It is good for our eyes, fights against cancer, urinary infections, kidney problems and diabetes. It also improves digestion, lowers cholesterol levels, detoxifies our body and reduces inflammation among other benefits. 

          So try having it in a very satiating soup form. There are many variations to it. For instance, you can add few kaffir lime leaves or curry leaves instead of coriander leaves to alter the flavor. Enjoy it with some bread sticks, tortilla chips or croutons for a light hearty meal. 

• 3 large tomatoes. roughly chopped
• 1 onion, chopped
• 2-3 garlic, chopped
• 1 tbsp. olive oil
• 1 bay leaf
• 1" cinnamon stick
• salt to taste
• 1/2 tsp. cumin powder
• 1/2 tsp. pepper or to taste
• 4 cups stock / water
• coriander leaves, chili flakes & cream to garnish

            Heat oil in a pan and temper with the bay leaf and cinnamon. Then add the onion and garlic and sauté till light brown. 

           Add the tomatoes, salt, cumin powder and pepper powder. Continue to fry for 1-2 minutes. Add the stock and pressure cook for 2 whistles. 

           When it cools down, discard the bay leaf and cinnamon. Add some more stock if needed and blend well.

           Heat through and serve, garnished with coriander leaves, chili flakes & cream.

Chicken Popcorn with Panch Phoron flavour

 

           Looking for some easy to make chicken appetizers for your special party? Then here you are - yummy chicken popcorn in a fusion style. I skipped the mandatory spices and instead added some panch phoron (Bengali five spice) powder and then coated with dry roasted oats. 

          It is absolutely simple and can be dished out in a jiffy. Enjoy them with green chutney, tomato sauce and a sprinkle of some chaat masala. They can also be had as a side dish with dal-chawal or as a tea-time snack too. So check out the step by step pictorial recipe to prepare these crisp bite-sized delicacy.

             For the panch phoron powder - dry roast 1 tsp. each of mustard seeds, nigella seeds, cumin seeds, fennel seeds and 1/2 tsp. of fenugreek seeds. Cool and grind into a fine powder. Store the remaining in an air-tight container for later use. 

               So satisfy your cravings with these irresistible homemade chicken popcorn, obviously with some twist. They are a great party recipe and will be loved by one and all, especially will be a great hit with the kids.

• 400-500 gms. boneless chicken cubes
• salt to taste
• 1 egg
• 1 tsp. ginger-garlic paste
• 1 tbsp. rice flour
• 1 tbsp. red chili powder
• 1 tbsp. panch phoron powder
• 1/2 tsp. turmeric powder
• 1 tsp. amchur powder
• 1 tbsp. coriander leaves, chopped
• 2 cups oats dry roasted + a pinch of salt
• 2 cups oil to deep fry 

            In a bowl, mix together all the above mentioned ingredients (except oats & oil). Keep aside to marinate for 2-3 hours or overnight in the fridge. 

          Then coat them in the oat mix and refrigerate for 30 minutes.

           Heat oil in a pan / kadai and deep fry the chicken popcorn in batches till light golden in color. Drain on a kitchen towel.

          Serve as appetizers with tomato sauce, green chutney and a sprinkle of some chaat masala. 

                     Mix all the above mentioned ingredients (except oats & oil). Keep aside

                     to marinate for 2-3 hours. 

                                 Coat them in the oat mix.

                                  Refrigerate for 30 minutes.

                    Heat oil in a pan & deep fry the chicken popcorn till light golden colour. 

                                  Drain on a kitchen towel.

                       Serve with tomato sauce, green chutney & a sprinkle of chaat masala.