Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Mutton Kaleji (Liver)  Fry

By Mohita Prasad

Ingredients

Mutton liver pieces- 500 gm
Oil  - 8 tbsp
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Onion - 2 medium size
Ginger Garlic paste - 1 heaped tbsp
Chopped dhania patta - 1 tbsp.
Tomato - 1 medium (chopped)

Powdered masala:
Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1/2  tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Desi ghee- 1 tbsp

Method:  

1. Wash the mutton liver thoroughly.
2. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
4. Add ginger garlic paste and saute everything for 2 minutes.
5. Add powdered masalas (except garam masala powder), mutton liver, salt and tomato, saute for 3 minutes.
6. Cover the karaahi with a lid, and let the mutton liver cook for 5 minutes on slow flame.
7. Open the vessel, saute and put garam masala powder.
8. Cover the lid.
9. Allow to cook for 5 minutes on slow flame.
10. Garnish with chopped dhania patta.
11. Serve warm with garma garam pooris/ parathas/roti

Non Veggies Index     Bihari Dishes

home | saroj cookbook | amul recipes | contributions | features |glossary | tips | mailbag | ask saroj | home decor | links You can write to us at feedback@bawarchi.com