Tag Archives: spicy

How To Cook ‘Kaleji’

A simple Rajasthani recipe to cook spicy, red hot, Goat or Lamb Liver Curry. Image

Serves: Two persons
Time taken to prepare: 150 minutes
Ingredients:
Goat/Lamb Liver: 300 grams
Minced Onions: Four Medium Sized
Minced Green Chili: Four
Fresh Curd: 200 grams
Oil of your choice: 200 grams
Red Chili Powder: Two Tea Spoons heaping
Green Coriander Powder: One Tea Spoon heaping
Turmeric Powder: Half a Tea Spoon
Salt: One Tea Spoon not heaping
Ginger/ Garlic Paste: 30 grams
Vinegar: Two Tea Spoons (optional)
Method:
Heat the oil in a thick bottomed pan like a pressure cooker and add the minced onions once the oil is hot. Fry the onions on low flame till their colour turns light brown. Add the Ginger/Garlic paste with a little water so that the ingredients do not burn. Add red chili powder, coriander powder, turmeric powder and salt with some water. Fry the masala on low flame till it is cooked. Turn up the flame and add the curd while stirring the mixture till it comes to boil. Add the minced green chili. Cook the mixture on low flame till the masala takes on a deep red colour. Wash the raw liver and add it to the masala with some more water and cook on low flame till the liver turns hard. Unlike other meats liver will turn hard when fully cooked. Just before taking the pan off the flame add the vinegar. Serve with hot chapaties as a full meal or it can also be served as a delicious snack with cocktails before the main meal.

Advertisements

A Fish Curry Recipe From Jaipur,INDIA

Prepared fish Curry with Some of the Ingredients

Prepared fish Curry with Some of the Ingredients

This spicy recepie is for the people who do not know any thing about buying fish or cleaning it.But still like to eat fish.And want to cook it at home.

Enough for 1 or 2 persons.

Ingredients

Fish fillet :  250 gms.

Red Chillies Powder : 2 Tea Spoon Heaping(or to taste)

Coriander (dhaniya) Powder : 1 Tea Spoon Heaping

Turmeric (haldi) Powder : 1/4 Tea Spoon

Oil : Enough to fry the fillet

Onions : 3 No. Medium Size Grated

Garlic Paste : 1 Tea Spoon

Ginger Paste :1 Tea Spoon

Curd : 250 gms.

Bay Leaves : 2 Nos.

Cloves (laung) : 5 Nos.

Salt to Taste or 1 Tea Spoon ( not heaping)

Method

Thaw the fish Fillet at room temperature and cut into 1  inch pieces.

Heat the oil in a non stick pan and add the bay leaves and cloves. Add the fish pieces and fry them till they are cooked.

Take out the fish pieces and fry the grated onions in the same oil  till they are  light brown.Add red chili powder, coriander powder,turmeric powder and salt and some water and cook the spices  .

When the spices are cooked add the curd while stirring the pot on a high flame so that the curd does not curdle.Bring to boil.Add garlic and ginger pastes. Cook till the oil separates.Add the fried fish pieces to the ‘masala’. Cook for 5 minutes. The fish curry is ready.

Note. Use fresh Curd.If you like the curry to be ‘Khatta’ use a few days old curd because a lot of taste will depend on the curd.

1 Tea spoon of Kasoori Methi – Optional As per your taste.

This Recipe is tried and tasted  and  good.

Pix.Tajendra Singh Rathore

A recipe for preparing Laal Maans( Red Meat) rajasthani Style

Enhanced by Zemanta