Delicious Mutton/Goat Liver Pepper Fry recipe!!! Ingredients: Mutton Liver - 600gm (1lb) Oil - 3 tbsp Onion - 2 medium Ginger - 1 inch Garl...
Thank you all my wonderful readers and dear friends for your appreciations and super sweet comments about featuring on NGT magazine. I have read every single emails, comment here and in FB and I can say you all made my day! As you all know I was slow in publishing the post but you all have once again […]
The Mutton Liver Stir-Fry or the Metey Chorchori is a mighty, piquant fry recipe that will stay in your heart forever! Though cooked with minimal spices it's zesty flavor is one of it's kind.
Recipe for Mutton liver kuzhambu – Mutton Eeral kuzhambu made with home made masala from scratch. Recipe with step by step pictures. 1 cup = approx 240ml 1 teaspoon = 5 ml 1 tablespoon = 15 ml
Delicious Mutton/Goat Liver Pepper Fry recipe!!! Ingredients: Mutton Liver - 600gm (1lb) Oil - 3 tbsp Onion - 2 medium Ginger - 1 inch Garl...
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Flavorful and delicious south Indian style mutton liver recipe. It is easy and quick to prepare with ingredients which are commonly used in our day-to-day cooking. This serves as a great appetizer and a great side with plain rice, variety rice and any Indian flatbreads. Spicy mutton liver masala is…
The Mutton Liver Stir-Fry or the Metey Chorchori is a mighty, piquant fry recipe that will stay in your heart forever! Though cooked with minimal spices it's zesty flavor is one of it's kind.
Goat liver or mutton liver was a much hated offal few years ago. I never liked it in any form I tasted and never wanted to have them alt...
Mutton Kaleji Masala is a gourmet dish which can be made ready in about 30 minutes. Three important things to remember to make a perfect and soft liver masala fry is Do not cover the pan while cooking this dish. Do not add water Add salt at the last stage, just before the dish is taken off the stove top. So go ahead, try making it and leave comments if you like the dish. Ingredients Mutton Liver 1/2 Kg Onions 2 finely chopped Ginger grated 1 Tbsp Garlic crushed 1 Tbsp Kasuri Methi (dried fenugreek leaves) 1 Tbsp Coriander finely chopped 4 Tbsp Tomatoes 4 Large (sliced) Yoghurt 1/2 cup Black Cardamom 1 Cinnamon Stick 1" piece Whole Cloves 4-5 Black Peppercorns 8-10 Cumin seed 1 Tsp Red Chile powder 1 Tsp Garam Masala 1 Tsp Turmeric Powder 1/4 Tsp Cumin seed Powder 1 Tbsp Salt to taste Coriander powder 1.5 Tbsp Ghee 100 gm Method Step 1 Heat Ghee in a pan and add black peppercorns, cloves, cumin seeds, cinnamon stick and black cardamom. Fry for a few seconds and tip in the onions followed by ginger and garlic. Fry till the onions start getting caramelized. Step 2 Add the liver to the pan and fry. After a while the liver will release its juices and water. Keep stirring, allowing the liver to cook in it's own juices. Remember never to cover the pan with a lid during the entire process of cooking. Also remember, do not add water Step 3 After the water/juices released by cooking of liver has dried off, add turmeric powder, cumin powder, coriander powder and red chili powder. Mix in with the liver and fry for 10 to 15 seconds. Step 4 Add tomatoes and keep stirring. The tomatoes will soften. After about 5-8 minutes the ghee will start separating and float on top of masalas. Do not add water to the pan. Adding water at any stage will toughen the liver. Step 5 Once you see the ghee separated and floating on top, add yoghurt and mix well, keep cooking in the open pan until yoghurt becomes thick and ghee once again separates from the masalas. Step 6 At this stage, add salt, garam masala and kasuri methi and mix well. Keep on medium heat for about 2 minutes and switch off the heat. Step 7 Garnish with fresh ginger juliennes, chopped green chillies and chopped coriander and serve Kaleji masala with hot Naan, Roti or Paratha. Trivia The liver of mammals, fowl, and fish is commonly eaten as food by humans. Domestic pig, ox, lamb, calf, chicken, and goose livers are widely available from butchers and supermarkets. Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. meurav Yerushalmi). Liver is often made into spreads. Well-known examples include liver pâté, foie gras, chopped liver, and leverpostej. Liver sausages such as Braunschweiger and liverwurst are also a valued meal. Liver sausages may also be used as spreads. A traditional South African delicacy, namely Skilpadjies, is made of minced lamb’s liver wrapped in netvet (caul fat), and grilled over an open fire. Animal livers are rich in iron, copper and preformed vitamin A. Traditionally, some fish livers were valued as food, especially the stingray liver. It was used to prepare delicacies, such as poached skate liver on toast in England, as well as the beignets de foie de raie and foie de raie en croute in French cuisine. Cod liver oil is commonly used as a dietary supplement. Source: Wikipedia Kaleji Masala – Goat liver fried in spices You will also like these recipes...
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This Goat liver fry is a delicious, spicy dry preparation which is a treat for organ meat lovers! Goat liver is excellent source of protein and rich in iron & vitamin A. Though it has many nutritional benefits, moderation is advised due to its high cholesterol content. I learnt this recipe from my friend Rathi; try this and give your feed back. Ingredients: Mutton liver - 500 g Small onion - 15 / Big onion - 1(finely chopped) Ginger - 1 inch piece, Garlic - 10 to 15 cloves (finely chopped and crushed) Turmeric powder - ½ tsp Red chilli powder - 1 to 1½ tsp Corriander powder - 1½ tsp Pepper powder - 1 tsp Salt - to taste Corriander leaves - 1 tbsp (finely chopped) For Seasoning: Oil - 1 tbsp Fennel seeds - 1 tsp Curry leaves - 1 sprig Directions: Chop the liver into pieces and clean it well with water and keep aside. Heat oil in a kadai; season it with fennel seeds and curry leaves. Once it crackles add finely chopped onions. Sauté till it becomes translucent and add crushed ginger & garlic. Sauté well; add chopped liver, turmeric powder, red chilli powder, coriander powder and salt. Mix well and add water just to immerse; close the pan with a lid and cook in medium flame for 8 to 10 minutes. Once the liver is cooked and the mixture becomes thick in consistency, add the pepper powder and mix well. Garnish with coriander leaves and serve hot. Serve hot with steamed rice paired with mutton or chicken gravy or with rasam. Note: Adjust the spice level according to taste. You can add a tomato to this preparation, to make it into a gravy / masala type consistency. Don't cook liver for long time ; it has a tendency to become harder in texture.
Easy mutton liver fry recipe mainly fried with pepper ...
Keema Kaleji (Mutton Mince and Liver Curry) is a mouth-watering combination of mutton mince and liver that is hard to resist. Serve it with crispy and flaky lachha parathas, and your weekend lunch is sorted.
“There is no love sincerer than the love of food.” -George Bernard Shaw. I agree. Conventional dietary wisdom holds that the micronutrients (vitamins, minerals and trace elements) we ne…
Thank you all my wonderful readers and dear friends for your appreciations and super sweet comments about featuring on NGT magazine. I have read every single emails, comment here and in FB and I can say you all made my day! As you all know I was slow in publishing the post but you all have once again […]
Chicken Liver Fry is an easy yet delicious dish that can be served with any Indian meal to make it more rich. This is the spicy Kerala style liver fry made with lots of crushed black pepper.
A pumpkin and mutton liver recipe without the use of onions and garlic.
Mutton Liver Fry is a tasty side dish coated with masala spices. The soft texture of the mutton liver gives a wonderful taste. I have…
This recipe is from a cookery show called Taste Of Kerala in Kiarali T.V.This is a traditional recipe from Kollam district. Ingredients...
A pumpkin and mutton liver recipe without the use of onions and garlic.
Mutton liver cooked with potatoes in a light sauce in the Bengali way
ONION AND LIVER FRY Ingredients ½ kg lamb liver sliced thinly 4 large onions chopped 1teaspoon chillie powder 1 teaspoon pepper powder ½ teaspoon turmeric powder 2 tablespoons oil ½ teaspoon ginger paste ½ teaspoon garlic paste Salt to taste 1 teaspoon cumin powder ½ teaspoon coriander powder Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger paste, garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or bread.
How are you all? I have been having a bit of a blogging block lately. I think I got used to too much of lethargic lazy days; rest, lethargy, get-together’s, fun,outings, etc… just haven’t been able to post anything for some reason or the other…lazy me! 😉 So what’s news with you all? My affair […]
As Eid is near, many readers have requested me to share the recipe of Liver - Kaleji. So here is an easy n yummy version of cooking it. Later after Eid & Qurbani In sha Allah, I'll try to share other methods of cooing liver IA :) Lets move onto the recipe :) Ingredients: Liver & Lungs (Kaleji) 1/4 kg (Cut in cubes) Oil/Butter 1 & 1/2 wooden spoon (Doi) Onions 1 medium sized (Grinded) Tomato 1 Big (Grinded) Garlic Paste 1 1/2 tsp. Ginger Paste 1 1/2 tsp. Green Chili 2 chopped Red Chili powder ½ tsp. Turmeric Powder ¼ tsp. Black Pepper ¼ tsp. Salt ½ tsp. Cumin Powder (Zeera) ½ tsp. Coriander Powder ½ tsp. Clove (Long) 2-3 Whole Black Pepper 10 Bari Ilaychi (Cardamom Pod) 1 Cinnamon (Daar Cheeni) 1/4 " Red chili (Whole) 2 Yogurt 1/4 cup Lemon Juice 1 tbsp. Coriander Leaves (dhanyia) Few chopped Procedure: Tip: First all wash the liver pieces (Kaleji), marinate with some salt & black pepper and set aside for 20 minutes. It will help in reducing its smell :) Next take a pan, heat oil & add the grinded onions. Fry until golden brown. Next, add garlic, ginger paste, grinded tomatoes & green chili and cook for few minutes until oil begins to separate from them. Then add the washed liver pcs. (kaleji) and fry for 5 minutes. Now, add rest spices and yogurt fry for few more minutes. Keep stirring at intervals until tender. It will take about 15-20 minutes. Remember not to over cook or it will become hard. At end add lemon juice. Garnish with chopped coriander leaves and serve hot with chapati - rotis :) Happyy Eidd =) See the collection of Meat Eid ul Azha recipes : HERE Thanku for stopping by! Hope u enjoy this recipe :)
Flavorful and delicious south Indian style mutton liver recipe. It is easy and quick to prepare with ingredients which are commonly used in our day-to-day cooking. This serves as a great appetizer and a great side with plain rice, variety rice and any Indian flatbreads. Spicy mutton liver masala is…
