Mutton Liver Fry

Mutton was not much used by my mother in her cooking probably because of the high cholesterol levels it has. But when I reached Coimbatore   here almost everyone started telling me about the health benefits of mutton. I was surprised to hear the different parts of goat used in cooking. Whenever I was sick many advised me to drink "mutton soup". Latha, my maid and a born cook, was one among them. To me she was the brand ambassador of Mutton. Its she who taught me mutton delicacies. Thank you latha.....

The health benefits of lamb liver include ingestion of good quality protein. One serving of lamb can give you up to 23 grams or 40 per cent of daily intake of protein. Lamb liver is also very high in fat and rich in vitamin A.

My experiences with the liver was only during my Post delivery care. Amma used to give liver fried in ghee and pepper..

This liver recipe is truly excellent. I never knew liver was this tasty:)

Ingredients:
Mutton liver-1/4 kg
Fennel seeds – 1 tsp
Black Pepper- 5-6
Cinnamon-1/2”piece
Cardamon-2
Cloves-2
Big onion- 2
Ginger-1/2 “piece
Garlic-6 big cloves
Turmeric powder-1 tsp
Red chili powder-1 tsp
Coriander powder - 2 tsp
Salt – to taste
Gingelly oil- 2 tbsp

Method:

Saute big onions in oil for some time. When soft remove from fire .Grind Fennel seeds, black Pepper, Cinnamon, Cardamon and Cloves in a mixer. Add sauteed onions, turmeric powder, Red chili powder and Turmeric powder to the mixer and grind to a paste.

Pressure cook, liver with water covering the liver. Give 3 whistles.

 In a kadai, pour 2 tbsp of oil and add the pressure cooked liver with its water to this. Add the ground masala and mix well.

 Add salt and keep on reducing. When it becomes dry remove from fire.

Recipe Courtesy: Mrs.Latha,Coimbatore.

Vegetable pulao

Ingredients:
Ghee/oil- 2 tbsp
Cinnamon -1 inch piece
Cardamom -1
Bay leaf -1
Cloves -2
Cumin seeds-1/2 tsp

Big onion-1

ginger garlic paste-1 tsp

Green chillies-2

carrot-1

Potato-1

Beans-4

Turmeric Powder-1/2 tsp

Basmati rice  or Ponniboiled  rice-1 cup
Salt- to taste
Water-11/2 cups,if ponni rice -2 cups

Method:

Clean and Soak rice for 15 minutes. Drain water and keep aside.

In a Pressure pan,add 2 tbsp of ghee or oil. Add Cinnamon, Cardamom ,Bay leaf , Cloves and Cumin seeds. When this splutters add onions,slit green chillies and saute.When done add ginger garlic paste or finely chopped ginger and garlic.when it get cooked well add potato, carrots and beans.Saute for 2 minutes.add turmeric powder and salt.

Add water and give a boil.Add soaked and drained rice to this boiling water. Stir well.Close the pressure pan and give one pressure in high and one in low.

When the pressure is released, remove to serving tray and Garnish with coriander leaves.:)

Recipe Courtesy: Mrs.Ruchi Raman,Dehradun.

Mooli (Radish, Mullangi)Paratha

Ingredients:

Grated Mooli (Radish, Mullangi)-1cup
Red Chilly Powder-1 tsp
Garam Masala-1/2 tsp
Jeera (Cumin Seeds) powder-1/4 tsp
Coriander leaves-- 2 tbsp
Wheat flour- 2 cups
Salt- to taste
oil/Ghee/Butter-little

Method:

Grate mooli (Radish).Add Red chilly powder, garam Masala powder, Jeera powder,Salt and finely chopped coriander leaves to this.Knead this well.Add 1 cup of wheat flour to this .

 knead wheat flour and radish smoothly. water will come out of the radish. Add rest of the wheat flour and knead by adding sufficient water. Also add 1 spoon of oil.Make a big ball. Divide this into smaller balls and roll with a rolling pin. use wheat flour to dust the parathas.

Transfer the paratha to a  tawa. cook paratha by flipping both sides. Apply oil while flipping.

Aur aap ka garmagram paratha taiyaaarrrr haiii...:)

Recipe Courtesy: Mrs.Ruchi Raman, Dehradun.

Caramel Pudding (caramel custard)

Ingredients:
Milk -1liter
Egg-6
Sugar-to taste
Vanilla essence-1tsp
Corn flour/ Maida / Custard Powder-4 tsp

Method:

Reduce milk. Dissolve corn flour in little cold milk and add to  milk. Add sugar and off the stove.once the milk come to room temperature.Beat eggs with a whisk and add to the milk.Also add vanilla essence.

Caramelize  by spreading the tray with 2 tsp of sugar and melting it. Pour the milk into the caramelized tray and steam or bake the egg milk mixture. 

 Insert a fork into the pudding and check whether it’s cooked. Once cooked remove from the boiler and allow to cool. Refrigerate and turn the pan upside down .cut it into pieces and serve chill.

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

kuthappam

Ingredients:

Maida (All purpose flour)- 1 cup

Raw Rice flour - 1/2 cup

Egg- 2

Coconut milk-1 cup

Salt-to taste

Method:

Sieve maida and rice flour to remove lumps, if any.Beat egg ina mixer and add to this.Also add coconut milk and stir the batter well.you can also beat this in a mixer.add water to get the required consistency.consistency should be watery.consistency is very important for the appams to turn out well.

Heat a pattiri chatty or a non-stick pan . Grease a cloth with oil and wipe the pattiri chatty or the non-stick pan with this cloth. Using a big ladle, take batter in the ladle and pour into the chatty or non-stick pan. Do not stir the pan or chatty. Close with a tight lid and cook on very low heat. Appam will start forming holes on the top surface and get cooked in the steam. Once the appam is fully cooked, take the appam out of the pan and transfer to a serving plate. Continue making more appam in the similar way with rest of the batter. Just keep in mind to heat the manchatty on high before pouring batter and then immediately lower heat to very low simmer, after closing with lid. The high heat will help in forming the holes.

You can use this appam with Sweetened coconut milk or spicy chicken curry.....:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Vegetable stew

Ingredients:

Potato-2

Carrot-1

Green chillies-1

Ginger-1/4" piece

Onion-1

Tomato-1

Maida- 2 tsp

Thick coconut milk – 1 cup (first milk)Take 2 cups of grated coconut and grind in mixer with 3/4 cup of water. stain and take milk separately. This is first milk.)
Thin coconut milk (second milk)– 1 1/12 cup. Add 2 cups of water  to the mixer,with the coconut from which the milk was extracted and grind .Strain and extract the milk for the second time. This is second milk. This will be thin compared to the first milk.)

Pepper Powder- 1 tsp
Cloves - 4
Cinnamon - 1 inch

Method:

Cut potato and carrot into cubes. Chop the onions into thin slices. Slit the green chillies into two. Boil potato,Carrots, Ginger and green chillies in a pressure cooker. Also add Sliced Onions, Green chillies, Ginger,Cinnamon and cloves in to cooker. Give one whistle and off the stove. when cool, open the cooker and add, 2 tsp of maida dissolved in 1/2 glass water. Give a boil. Add second coconut milk or thin coconut milk to this and boil again.Add tomatoes and salt and boil again.

In thick coconut milk (first milk)add pepper powder and keep aside.When the stew is the cooker is done.Add the thick milk(first milk) into the cooker and switch off the gas. You should not boil stew after adding first coconut milk.Also add chopped coriander leaves. In a separate kadai, saute some onions and add to the sew. This gives a good aroma. 

Remove from stove and tasty Vegetable stew is ready. You can also add mushrooms , green peas and french beans to this stew.....:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Noolappam version 2

Ingredients:

Rice Flour:

Soak Raw rice for 2 hrs. Drain the water.once the water is completely dried Powder the rice in a mixer. Sieve in the small whole sifter.Dry roast the flour on the stove nicely. You can store this flour in an airtight container and use when required..

Rice flour- - 1 glass

Water- 2 glass

Salt- to taste

Method:

Boil 2 glasses of water .Add salt to the boiling water. Add flour to the boiling water. Make a whole in the center with the spatula. Close the lid and cook for two minutes. Stir well. So that the water and the flour gets mixed well.

When cool, knead with your hand and make a big ball.

Sprinkle  some coconut onto idli plates and squeeze the dough on to it. Steam in idli cooker . Remove from fire. Turn the plates upside down. 

 Yummy Noolappam/idiappam is ready to relish with coconut milk and sugar.....:)

Recipe Courtesy: Mrs. Renu George

Noolappam/idiappam

Ingredients:

Rice Flour:

Soak Raw rice for 2 hrs. Strain the water and Powder the rice in a mixer. Sieve in the small whole seiver. roast the flour on the gas nicely. You can store this flour in an airtight container and use when required..

Rice flour- - 1 glass

Water- 2 glass

Salt- to taste

Method:

Boil 2 glasses of water .Add salt to the boiling water. Add flour to the boiling water. Make a whole in the center with the spatula. Close the lid and cook for two minutes. Stir well. So that the water and the flour gets mixed well.

When cool, knead with your hand and make a big ball.

Stuff the muruku press with the flour dough and press them on to the plate of noolappam stand.Steam until the Nooappam is cooked. Remove from stand and nooappam is ready to serve.

yummy Noolappam/idiappams are ready to serve with Vegetable stew or coconut milk and sugar...:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Coconut milk

Ingredients:

Grated coconut
Water

Method:

Grind grated coconut in a mixer with required water(We can also use warm water). Strain the grind coconut and you get coconut milk. 

The first extract of coconut milk is the milk that we get after straining for the first time. when we again add water and grind in mixer and strain we get second extract of coconut milk.

when we use coconut milk as a side dish we use first milk. But for some recipes we need to use both first milk as well as second milk.

Coconut Milk...:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Vendakka( Lady's finger) upperi

Ingredients:

Vendakka ( lady's Finger)-1/4 kg

Small onion-10

green chillies-1

Ginger- 1/4" piece 

Curry leaves-5

Turmeric powder-1/2 tsp

Pepper powder-1 tsp

Salt- to taste

Oil- 2 tbsp

Method:

To buy tender lady's finger there is a technique.Break the tail end of the lady's finger .If they break fast its tender one and tastes good to fry.

Wash and clean the lady's finger.cut off the head and the tail.Chop them into small pieces and keep aside.

In a Kadai. Saute small onions,green chilly ,curry leaves and ginger in little oil.When done add turmeric powder and salt.Also add lady's finger and saute well. 

If its too sticky sticky add 1 tsp of curd . if not no need to add curd.

cover and cook for sometime. Finally when the lady's finger is dried add pepper powder and off the gas.



Vendakka upperi is ready.....:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Full brinjal fry

Ingredients:

Small brinjals-1/4 kg

Red chilly Powder-1 tsp

Turmeric Powder-1/2 tsp

Coriander Powder-1/2 tsp

Garam Masala Powder-1/4 tsp

Ginger Garlic paste-1/2 tsp

Salt-to taste

oil- for frying

Method:

Wash and clean brinjals. Slit them into four.

Marinate slit brinjals with red chilly powder,turmeric powder, Garam masala, salt,Ginger garlic paste and coriander Powder.Apply the masala between the slits also.Keep a pan on stove and pour little oil. Add the marinated brinjals to the pan.

Cover and cook in medium flame. Stirr in between.

When done remove from fire.

Recipe Courtesy: Mrs. Latha