Skip to main content

Goat liver fry

Hi I made a goat liver fry it is my home style recipe. tasty and delicious, goes well with side dish for rasam rice, birayani, sambar rice.


goat  liver - 250 gm
ginger garlic paste - 1 teaspoon
pepper -1 teaspoon
cumin seed- 1 teaspoon
fennel seed - 1/2 teaspoon
chilly powder - 1/2 teaspoon
turmeric powder
Gingerly oil - 3 tablespoon
Cinnamon -  1/2 inch
Cardamon - 2 nos
cloves - 3 nos

PREPARATION

Grind the spices,  pepper, cumin seed, fennel seed, cinnamon, cardamon, cloves keep it aside.
 

  1. Wash the liver with turmeric powder. drain the water completely.
  2. Saute onion with oil in mid flame for few minutes

  3. Add ginger garlic paste saute until raw smell goes out then add chopped tomato, chilly powder smash it.
     
  4. Add washed liver  saute for few minutes. Add water cover it.
  5.  leave it for 15 minutes .80%cooked
  6. After that add grinned spices. leave 5 min approx, until water gets dry.
     
  7. Finally garnish with coriander (optional).
Ready to serve







Labels:

Comments

Post a Comment

Popular posts from this blog

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...
4 comments
Read more

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
4 comments
Read more

paneer butter masala

Paneer butter masala is a rich creamy Indian dish. paneer is an Indian cottage cheese. cooked in rich creamy tomato-based gravy, suitable with naan, chapatti, rotti, ghee rice.   Ingredients For the gravy Paneer - 250 gram Onion - 2 medium sized Tomato - 2 medium sized (1 cup) Ginger garlic paste - 1 teaspoon Cumin seeds - 1 teaspoon Cinnamon - 1/2 inch Cardamon - 2  Cloves - 3 Chilli powder - 1 teaspoon Butter - 3 tablespoon cashew -10 salt  Garam masala - 1/4 teaspoon For the garnishing Fresh cream - 2 tablespoon Kasthuri methi( dried fenugreek leaves) - 1 tablespoon Finely chopped coriander leaves. For the paneer Butter - 1 tablespoon Garam masala - 1 teaspoon Paneer cubes - 250 gram For the masala paste Onion 2 medium sized - 2 Tomato 2 - 250 gram Cashew -10 (soaked for 15 minutes) Preparation Marinate the paneer with garam masala. preparing for the masala paste Soak the cashew for 15 minutes. Heat butter in a pan over medium heat. Add chopped onions and sauté ...
Post a Comment
Read more