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SPICY LAMB LIVER MASALA

INGREDIENTS

Lamb Liver - 500 gms ( approx)

Onion - 1 large ( chopped )

Tomato - 1 ( pureed )

Green Chillies - 4 ( chopped )

Ginger & Garlic Paste - 1 Tbsp

Turmeric Powder - A Pinch

Chilli Powder - 2 Tbsp

Pepper Powder - 1 Tbsp

Garam Masala Powder - 1 Tsp

Salt - To Taste

Whole Dry Red Chillies - 3

Curry Leaves - 2 Sprigs

Coconut Oil - 2 Tbsps

TO MARINATE

Curd - 1 Tsp

Turmeric Powder - 1 / 4 tsp

Chilli Powder - 1 Tsp

Pepper Powder - 1 Tsp

Ginger & Garlic Paste - 2 Tsps

Salt - To Taste

METHOD

1. Add the above marinade to the cleaned and chopped liver pieces.

2. Leave aside for 15 - 20 minutes and pressure cook for 3 whistles till

     soft.

3. Heat coconut oil in a pan and add the curry leaves and whole dry red

     chillies.

4. Add the chopped onion and fry to a golden brown and add the green

     chillies.

5. Add the ginger garlic paste and saute till raw smell is no more.

6. Now add the tomato puree and saute till mushy.

7. Add salt to taste , the spice powders and saute for nearly 5 - 10 minutes.

8. Add the pressure cooked liver pieces along with the stock and cook in a

     low flame till semi dry.

9. Remove pan from stove and serve hot.

NOTE :

Make sure not to overcook the liver pieces as they will turn rubbery in texture.

The number of whistles may vary with different brand of pressure cookers sold

 in the market.

Adjust the spice level to suit your taste.

KINNATHAPPAM

INGREDIENTS
Raw Rice - 1 cup
Eggs - 2
Thick Coconut Milk - 2 cups
Sugar - 1 cup
Cumin Seeds - 1 / 4 Tsp
Cardamom Powder - 1 / 4 Tsp
Crushed Cardamom - 4
Salt - a pinch ( optional )
Ghee - 1 /2 Tsp

METHOD
1. Soak the rice for 5 - 6 hours.
2. Grind the soaked rice to a fine paste and strain the batter using
    a thin muslin cloth or a strainer with tiny holes to avoid lumps.
3. Beat the eggs well along with salt, sugar and coconut milk. Strain.
4. Add this mixture to the strained rice batter.
5. Add the cardamom powder, mix well and pour the batter into a steel
    plate and steam.
6. Just as the steam starts to come from the steamer, pour the ghee and
    add the cumin seeds and crushed cardamom.
7. Steam the mixture for 20 - 25 minutes until a toothpick or fork inserted
    into the mixture comes out clean.
8. Cut into desired shapes and serve warm or chilled.

NOTE :
1. The consistency of the rice batter should be watery. If not add more
     thick coconut milk.
2. I used the traditional steel plate. You can also use a cake tin to make
    Kinnathappam.
3. Adjust the amount of sugar to suit your taste.


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LOBSTER MASALA

INGREDIENTS
Lobsters - 1 Kg
Onions - 2
Tomatoes - 3
Green Chillies - 6
Coriander Leaves - 1 / 4 cup
Ginger & Garlic Paste - 1 Tbsp
Turmeric Powder - 1 / 2 Tsp
Pepper Powder - 1 Tbsp
Red Chilli Powder - 2 Tbsps
Cumin Powder - 1 Tsps
Fennel Powder - 2 Tsps
Thick Coconut Milk - 1 cup
Curry Leaves - 3 Sprigs
Coconut Oil - 5 -6 Tbsps ( or more )
Salt - To Taste

METHOD
1. Clean the lobsters and set aside.
2. Puree the onions and tomatoes separately and keep aside.
3. Grind the green chillies with coriander leaves and set aside.
4. Heat oil in a pan and add the curry leaves.
5. Add the pureed onions and saute till golden brown followed by
    the  green chilli coriander paste ginger and garlic paste.
6. Saute till raw smell is no more and add the pureed tomatoes.
7. Add the spice powders one by one and saute till the oil separates
    and floats on top.
8. Add salt to taste and water as required, mix well and allow it to boil.
9. Add the cleaned lobsters , cover and cook till done.
10. Add the thick coconut milk now and simmer for 5 minutes.
12. Serve hot with rice or rotis or chapathis.

CHICKEN FRIED RICE

INGREDIENTS
Cooked Basmathi Rice - 2 cups
Cooked Mixed Vegetables - 1 / 2 cup
Boneless Cooked Chicken - 1 cup ( shredded )
Green Chillies - 4 ( chopped )
Onion - 1 ( chopped )
Capsicum - 1 / 2 ( chopped )
Ginger And Garlic Paste - 1 Tsp
Pepper Powder - 1 Tsp
Scrambled Eggs - 2 ( Scramble with salt and pepper )
Coriander Leaves - 3 Tbsps ( chopped )
Tomato Sauce - 2 Tsps
Soya Sauce - 2 Tsps
Green Chilli Sauce - 1 Tsp
Salt - To Taste
Oil / Butter - 2 Tbsps

METHOD
1. Chop the vegetables ( 1 Carrot, 3 Green Beans, small piece of Cabbage
    - is all the veggies I used ) and steam till done with salt to taste.
2.  Pressure cook the boneless chicken with 1 Tsp of ginger and garlic paste, 1 / 2 tsp
     of pepper powder, 1 / 2 tsp of garam masala powder and salt to taste for one whistle.
3. Transfer the cooked chicken to a pan and in a low flame cook again till all the stock
     is absorbed.
4. Shred the chicken and set aside.
5. Heat butter in a pan and add the chopped onions and green chillies.
6. Saute till the onions are transparent and then add the ginger and garlic paste.
7. Saute till the raw smell is no more and add the cooked vegetables, shredded chicken,            
    salt to taste, pepper powder, soya sauce, tomato sauce and green chilli sauce.
8. Saute for a 2 - 5  minutes in low flame then add the cooked rice and mix well.
9. Remove pan from stove add the scrambled eggs and chopped coriander leaves and serve
     hot.
   

  Note : Adjust the spices and sauces to suit your taste.
             Cook rice with salt to taste.
             Spring onions if available can be added.
             Vegetables of your choice can be used.

CHICKEN PAKORA

INGREDIENTS
Chicken - 500gms
Garam Masala Powder - 1 Tsp
Red Chilli Powder - 2 Tsps
Turmeric Powder - 1 / 4 tsp
Cumin Powder - 1 Tsp
Pepper Powder - 2 Tsps
Gram Flour - 1 cup
Rice Flour - 1 / 2 cup
Corn Flour  - 5 Tsps
Red Colour - a pinch
Soda Bicarb - a pinch
Salt - to taste
Oil - to fry

TO GRIND
Shallots - 10
Green Chillies - 4
Ginger - 1 inch piece
Garlic - 6 pods
Curry Leaves - 1 sprig
Coriander Leaves - 2 Tbsps

TO MARINATE
Lemon Juice - 2 Tbsps
Red Chilli Powder - 1 Tsp
Garam Masala Powder - 1 / 2 Tsp
Ginger & Garlic Paste - 2 Tsps
Salt - to taste

METHOD
1. Grind the shallots, green chillies, ginger, garlic pods, curry
    leaves and coriander leaves to a coarse paste.
2. Mix gram flour, rice flour , corn flour, spice powders, soda
    bicarb and salt in a bowl.
3. Add required amount of water to form a thick paste like
    consistency.
4. Clean and cut the chicken into medium size pieces and
    marinate for an hour.
5. In a pan cover and cook the chicken pieces along wih the
    marinade or pressure cook for a whistle till 3 / 4 th done.
6. Add the chicken pieces along with the stock to the thick
    flour paste.
7. Heat oil in a pan, drop in the chicken pieces one by one into
    the hot oil and deep fry till crisp.
8. Serve hot.

   

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