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Showing posts from March 16, 2009

Mutton Liver Gravy

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I'm the only person in my family who love the taste of mutton liver fry. Therefore while I was in India my mother-in-law specially made the liver fry for as I cannot prepare them back in USA..if I do so I have eat all by myself..I'm share all my in-law recipe in Village Style Cooking..Everything is prepared by her only...so try them out

Mutton Liver Gravy

Ingredients
Serving size:2
1 cup mutton liver cubed
1 large onions chopped
1 tomato chopped and pureed
1tbsp ginger garlic paste
i/4tsp turmeric powder
1tsp chilli powder
1tsp gram masala
1/2tsp pepper powder
1/2tsp mustard seeds
1/2tsp cumin seeds
5 curry leaves

Preparation Methods:
Cube the mutter lives and risen well under warm water.Drain and mix well with tumeric powder. Leave aside for 10 minutes and rinse again. Keep aside.
Heat a kadai with 2tbsp oil and once heated splutter curry leaves,cumin and mustard seeds followed by ginger garlic paste and chopped onions. Fry till the onions turn slightly brown,then add the pureed tomatoes and …

Arvarakkai Poryial

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Arvarakkai Poriyal

Ingredients
Serving size:4

1 cup finely sliced arvarakkai
1 large onions chopped
1tsp ginger garlic paste
1/4tsp turmeric powder
1/2tsp chilli powder
1/2tsp gram masala
2tbsp freshly grated coconut(optional)
1/4tsp mustard seeds
1/4tsp cumin seeds
1tsp ural dhal
2 dried chillies
5 curry leaves
1 cup warm water
salt to taste
chopped coriander leaves

Preparation Methods:
Heat a large kadai with 3tbsp oil and once heated splutter dried chillis,curry leaves,mustard seeds ,ural dhal and cumin seeds followed by ginger garlic paste and chopped onions.Saute the mixture until the onions are slightly browned. Then add the sliced arvarakkai and all the spice powder. Fry till the raw smell are removed from spice powder and pour in the warm water. Cover the kadai and cook till all the water have evaporated. Adjust the level of salt and add the freshly grated coconut. Remove and serve hot with chopped coriander leaves.

Mutton Fry

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Mutton Fry

Ingredients
Serving Size:4

Marinate for the Mutton:
1/2 kg mutton cut into cubes
1cup curd beaten till fluffy
1/4 tsp turmeric powder
1tbsp ginger garlic paste
1/2tsp garam masala
1tbsp tomato paste
1tbsp coriander powder
1tsp chilli powder
1tsp salt

Marinate the cubed mutton pieces with above mentioned ingredients for 3 hours. Then pressure cook the mutton pieces till 4-5 whistle and keep aside.

2 large onion chopped
3 green chillie halved
1tsp mustard seeds
1/2tsp cumin seeds
5 curry leaves
1 cinnamon stick
3 cardamom pods
5 cloves
2 dried bay leaves
2tbsp ghee
salt to taste
chopped coriander and mint leaves

Preparation Methods:
Heat a kadai with 2tbsp ghee and 1tbsp oil. Once heated splutter mustard seeds,cumin seeds,curry leaves,dried bay leave,green chillies, cinnamon,cardamom pods and clove-saute them for 5 min and then add the chopped onions. Fry well till the onions are slightly brown. Finally added the pressure cooked mutton pieces till the it becomes thick. Adjust the level of salt and remo…

Mutton Briyani

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Mutton Briyani

Serving Size:4
Ingredients

Grinding Masala:
2tbsp ginger garlic paste
6 cloves
4 cardamon pods
1tsp fennel seed
6 shallots
1 cinnamon stick
1tsp coriander powder
1tsp chillie powder
1/4tsp turmeric powder
1/4tsp garam masala
1/4 briyani masala
1/4tsp poppy seeds
1/4tsp nutmeg powder
1tsp salt
1/4 cup warm water

Grind all the above mentioned ingredients to a smooth paste...it should be very fine and keep aside.

Marinate for the Mutton
1/2 kg mutton cut into cubes
1cup curd beaten till fluffy
1/4 tsp turmeric powder
1/2tsp briyani maasala
1tbsp ginger garlic paste
1/2tsp garam masala
1tbsp tomato paste
1/4 cup finely chopped coriander leaves
1/4 cup finely chopped mint leaves
1tsp salt

Marinate the cubed mutton pieces with above mentioned ingredients for 3 hours. Then pressure cook the mutton pieces till 4-5 whistle and keep aside.

1 big red onion finely chopped
1 big tomato finely chopped
4 whole green chillies
1/4 cup ghee
3tbsp oil
1tsp sugar
2tbsp lime juice
1tsp briyani masala
2 bay leaves
4.5 cup water
3 cu…

Spicy Egg Masala

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Spicy Egg Masala

Ingredients
Serving size:4

8 boiled eggs slit at sides
2 large onions chopped
2 tomatoes chopped
3tbsp ginger garlic paste
3 green chillies halved
1tbsp yogurt
1tsp chilly powder
1tsp gram masala
1tsp egg masala powder
1/4tsp turmeric powder
1tsp coriander powder
1/2tsp grounded pepper
1tsp mustard seeds
1/2tsp cumin seeds
5 curry leaves
salt to taste
chopped coriander leaves

Preparation Methods:
Coat a kadai with 3tbsp oil. Once heated splutter curry leaves, mustard and cumin seeds. Saute for a while then add ginger garlic paste followed by chopped onions and tomatoes.(half of each only)Meanwhile in another pan add oil and add the remaining chopped onions , tomatoes green chili and all the spice powders with 1tsp salt. Fry till the raw smell are removed. Let the mixed cool and grind into fine paste keep aside.

Once the onions and tomatoes become tender add the gridded paste and mix well and saute till the oil separates.Add in it boiled eggs and coat well with masala and cover and cook o…