Mutton Liver fry Masala

Liver is a good source of vitamin A . Good for pregnant/lactating women and young children, a good remedy for night blindness, but it is high in cholesterol.So people with high cholesterol, should go slow on this recipesmile emoticon Liver is excellent for women during menstrual cycle also. It replenishes the blood, tonifies the liver and improves eyesight. Lamb liver is a great source of protein. ......

NGREDIENTS:
Liver 500 gms
Garam Maala 2 no’s each
Ginger Garlic paste 1 tsp
Coconut Powder 1tsp
Coriander leaves 1 bunch
Coriander powder 1tsp
Lemon 1 small
Oil 2tbsp
Shredded Onions 1cup
Red Chilli Powder 1 tbsp
Turmeric Pinch
Salt As per taste

METHOD 

Soak the liver in milk for 25-30 minutes to remove the bitterness, in the liver. Discard the milk and wash the liver thoroughly and put it in a bowl. Add red chilli powder, salt, ginger garlic paste, and little oil and mix nicely. Take a nonstick pan and put the marinated liver pieces and sauté for 5 mins till all the moisture dries off and the liver slightly gets a golden color and transfer it to another plate. In the same pan add oil, whole garam masala (cardamom, clove and cinnamon), chopped onions and sauté. Add salt. When the onion turn slightly golden color add ginger garlic paste, pinch of turmeric, chilli powder, coriander powder, coconut powder and mix, add little water and let masala cook on a slow flame for 10 minutes. Once done the masala oozes oil then add the liver pieces and mix thoroughly cover and cook for 2 minutes. Remove the lid and add garam masala powder, chopped coriander leaves and little lemon juice mix and switch off the flame. 
Note: Liver piece stands well done, when it just melts in your mouth. 
Aslo no Liver becomes rubbery if you over cook them

FISH CURRY SPICY AND TANGY

INGREDIENTS: 

Fish pieces – ½ kg
Onion chopped – 1 Big
Tomato Chopped – 2
Green chilli slit – 3-4 (You can add more to spice it up)
Ginger garlic paste – 3 tbsp
Mustard seeds/ Rai – 1 tbsp
Cumin / Jeera– 1 tbsp
Curry Leaves
Red chilli powder – 2 tbsp
Coriander powder – 2 tbsp
Cumin powder – 2 tbsp
Turmeric – 1 tbsp
Salt to taste
Oil – 6-7 tbsp
Tamarind soaked in hot water – 1 lemon size
Coriander leaves

METHOD:

Soak tamarind in hot water for atleast 20 min and extract juice out of it.Discard the pulp. Marinate the fish pieces with 1 tbsp red chilli, cumin, coriander powers,1/2 tbsp turmeric powder and 1 ½ tbsp ginger garlic paste. Let it marinate for about 30-35 minutes

Take oil into a heavy bottomed pan and crackle cumin and mustard seeds with curry leaves. Add onions, green chillies and saute for a while. Add ginger garlic paste and saute till the onions are soft.


Add in tomatoes and cook till the tomatoes get pulpy. Put some salt and add the remaining spice powder to it. Now add the tamarind juice, add some water and boil it for about 5-8 minutes on high flame. Now add the marinated fish pieces and let it cook for another five minutes on high flame. Now reduce the flame, cover the pan and let the fish cook for about 20 minutes

Note : Go easy on the fish, don’t stir it often, as the fish tends to break up easily. The more time it is marinated more tastier the fish gets. The fish curry tastes better the next day

Rava- Besan Idli- Instant

INGREDIENTS :

2 cup besan
1 cup thick rava 
1 cup fresh green peas, carrot, beans (Optional)
1 green chiliy, chopped
I tsp ginger, grated
few chopped coriander leaves
pinch of turmeric powder
pinch of baking soda
1 cup sour curd/Dahi
1/2 cup water
Salt as required
Oil as required

For the tempering 
1 tsp mustard seeds
½ tsp Chana Dal (Optional)
pinch of asafoetida / hing
10 curry leaves
pinch of cumin seeds / jeera
oil

METHOD :

• Combine together the rava, besan, sour curds, salt. Add 1/4 cup of water and make a thick idli batter. Make sure no lumps are formed. Then add chopped green chilies, ginger, coriander leaves, turmeric powder and baking soda. Mix very well and keep it aside for 15-20 minutes. (add some more water if required) In a small pan, make a tadka of mustard seeds, chana dal (Optional) curry leaves, hing and jeera. Pour this tadka in the batter
• Now grease the idli plate and pour 2 tbsps of batter in each mould.
• Cook the idlis in idly cooker for about 10-12 minutes to make the soft idlis. ( Make sure you remove the whistle from the cooker lid)
Relish it with ketchup or chutney. Happy Eating smile emoticon

Egg Curry Simple and Spicy

INGREDIENTS:

2 medium sized onions finely chopped
2. Medium sized tomatoes finely chopped
2-3 green chillies
¼ tsp mustard seeds
¼ tsp cumin seeds
1 tsp ginger garlic paste
4 boiled eggs- shelled & pierced with a fork
1 tsp chilli powder ( Add more to spice it up smile emoticon )
Pinch of turmeric
Garam Masala as desired
Handfull of curry leaves and coriander leaves
2 tbsp oil
Salt to taste

METHOD:

Boil the eggs- shell them, pierce them with a fork, fry them in oil till they turn brown from outside.Keep them aside.
In a pan, heat oil and add mustard, cumin and curry leaves. Fry until they start sputtering. 
Thereafter, add chopped onions, green chilies and salt and fry till onions turn golden.
Add ginger garlic paste and saute till you feel their aroma. Add tomatoes and a bit more salt and fry till tomatoes turn all pulpy and tender. Add red chilli powder and saute for 1 minute. 
Add the eggs and turmeric powder and fry on high flame for about 2 minutes. Add water and garam masala, mix everything well and cook for about a minute or two.
Cook till the eggs are done and the gravy is rich. Add coriander leaves and serve hot.