BATHUE RAITA ( Curd preparation) -Indian

Ingredients:

1 Cup Curd (Yogurt)
1/2 cup Bathua (boiled and mashed)
1tsp roasted Cumin (jeera) powder
Salt to taste
Red chili powder to taste

Preparation:

• Stir the curd with hand mixer (mathani).
• Add bathua paste and mix well. If it becomes thick add little milk and mix it.
• Now add salt, cumin powder and chili powder, mix well.
• Keep in refrigerator for an hour or so.
• Serve chilled bathue raita with rice, parathas etc.

Dahi Ke Kebab Recipe

Ingredients:

1.2 ltrs yoghurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill

How to make dahi kebab :

• Hang yoghurt overnight.
• Saute the onion and ginger in minimum oil till it sweats.
• Mix the other ingredients.
• Adjust seasoning and shape into tikkis.
• Grill them on a medium hot skillet.
• Garnish and serve with chutney.

CHICKEN IN GREEN MANGO

Ingredients:

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut
2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Onion seeds

How to make chicken in green mango:

• Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
• Mix the spices into the chicken and add half the mango slices to this mixture as well.
• In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
• Add the curry leaves.
• Gradually add the chicken pieces, stirring all the time.
• Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
• Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

Mangalorean Egg Curry

Mangalorean Egg Curry Recipe

Prep time: 15 min

Cook time: 40 min

Yield: 5

Main Ingredients: eggs coconut

Ingredients

• Eggs - 5-6 eggs, hard-boiled, peel and make slits with a knife
• Onion - 1, medium, sliced
• Tomato - 1, small, finely chopped
• Potato - 1, large, peeled and cubed (optional)
• Coconut milk - 1/2 cup (optional)
• Oil - 3 1/2 tbsps
• Salt to taste
• For seasoning:
• Carom seeds - pinch (ajwain/vaamu/omam)
• Cinnamon stick - 1"
• Curry leaves - 1 sprig
• Egg - 1 or 2 beaten, (optional)
• For masala:
• Coriander seeds - 1 1/2 tsps
• Cumin seeds - 1/4 tsp
• Methi seeds - small pinch
• Mustard seeds - 1/4 tsp
• Coconut - 4 tbsps, grated fresh or dry
• Dry red chilies - 5-6
• Garlic - 3 to 4 cloves
• Onion - 1, large, sliced
• Tamarind - 1 tsp paste

Method

1. Dry roast mustard seeds and methi seeds for 2 mts. Add coriander seeds, cumin seeds and red chilis and saute for 4 mts on low flame. Remove from pan and set aside.
2. In the same pan, add 1 1/2 tbsps of oil and add sliced onions and saute for 6-7 mts or till lightly browned. Add turmeric powder, garlic and grated coconut and saute for another 2-3 mts. Turn off flame and cool.
3. Grind the roasted spices coarsely, add the sauteed onion-coconut and tamarind and grind to a fine paste adding little water or coconut milk. Set aside.
4. Heat 2 tbsps of oil in a heavy cooking vessel, add carom seeds and allow to splutter. Add cinnamon stick and curry leaves and saute for a few secs. Add the sliced onions and saute for 3 mts. Add the ground paste and cook for 5 mts, stirring continuously. Add tomato pieces and mix. Saute for 4 mts.
5. Add salt and cubed potatoes and saute for another 4 mts. Add 3 cups of water and allow to come to a boil. Reduce flame, add the boiled and slit eggs and simmer for 20 mts. Add coconut milk (if using) and mix well. Simmer for 2 mts and turn off flame.
6. Remove to a serving bowl, Serve hot with appam, neer dosa or steamed rice.

Tips

• You can add 1/2 cup coconut milk towards the end of the cooking process.
• If not adding coconut milk, use 3 1/2 cups of water.

Rasmalai

Rasmalai Recipe

Prep & Cooking Time: 2 1/2 hrs

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Ingredients:

15 small rasgullas, at room temp

1 cup sugar syrup (from the rasgullas)

3 cups milk

1/2 tsp cardamom pwd

2 tbsps sliced pistachios

2 pinches of saffron, mixed few tbsps milk

1 Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for a good 30 mts.
2 Add the sugar syrup and continue to cook for another 20 mts. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 mts.
3 While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
4 Add the flattened rasgullas into the thickened milk and cook on low flame for 5 mts. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.
5 Refrigerate and serve chilled.

Rasgulla

Rasagulla Recipe

Prep: 1 hr Cooking Time: 15 mts

Makes approx 15 small rasgullas or 12 large rasgullas

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Ingredients:

1 lt milk

3 tbsps lemon juice

3 1/2 cups water

1 cup sugar

pinch of cardamom pwd

1 Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.
2 Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 mts.
3 Remove the chenna onto a wide plate. Now knead it gently for 7 mts till there is no trace of moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla making.
4 While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.
5 While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 mts.
6 Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 mts without the whistle at medium heat.
7 Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.

Paneer Kheer

Paneer Kheer Recipe

Prep time: 15 min

Cook time: 45 min

Yield: 4

Main Ingredients: milk sugar

Ingredients

• To prepare Paneer
• Milk - 1 lt
• Lemon juice - 1 lemon
• For Kheer:
• Milk - 1
• Sugar - 1/2 cup
• Condensed milk - 2 tbsp (optional)
• Cardamom powder - 1/4 tsp
• Saffron - 4-5 strands, soaked in a tbsp of warm milk
• Raisins - fistful
• Cashew nuts - 6-7, break into small pieces
• Almonds - 4-5, make slivers
• Pistachios - 6-7, lightly crushed
• Ghee - 1 tbsp

Method

1. Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.
2. Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 10 mts.
3. Remove the chenna onto a wide plate and crumble it lightly. Keep aside.
4. Toast the nuts and raisins in ghee till brown. Keep aside.
5. To prepare the kheer, take a stainless steel vessel, add milk and bring it to a boil. Reduce flame and simmer till the milk reduces to almost half the quantity. Stir constantly to avoid burning.
6. Add the soaked saffron and cardamom powder and mix. Add sugar and simmer for another 10 mts, stirring once in a while.
7. Add the crumbled paneer/chenna and nuts and raisins. Stir for 2 mts. Add condensed milk at this stage, if using it. Its optional.
8. Bring to room temperature and chill. The kheer will thicken lightly on chilling. You can add a little milk, if required for a thinner consistency.
9. Garnish with toasted nuts and serve chilled or at room temperature.

Tips

• If not using condensed milk, you can use rice flour or corn flour as a thickener. Add 1 1/2 tbsps of corn flour or rice flour in 5 tbsps milk and add it to the milk after it reaches half its quantity. Slowly add the rice flour mixture and stir as the milk thickens.
• The authentic Paneer Kheer aka Payesh, calls for kneading the fresh paneer. Small balls like rasgullas are prepared from the kneaded paneer and dropped into the simmering milk.

Palak Pakoda ~ Spinach Fritters

Palak Pakoda is a monsoon snack that is super easy and quick to make. I found the freshest farm grown spinach at the Farmer’s Market (rythu bazaar) and decided on making a North Indian style snack – Palak Pakoda. A vegetarian and vegan Indian snack that is a crowd-pleaser. I love the crisp texture and flavors that go into its making. The green chilies and ginger are the main ingredients that set everything off.

Palak Pakoda Recipe

Prep & Cooking: 20-30 mts

Serves – 5 persons

Cuisine: North Indian

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Ingredients:

3 cups packed chopped spinach leaves/palak/palakura

1 1/4 to 1 1/2 cups besan/chick pea flour/senaga pindi

2 1/2 tbsps rice flour

1/2 tsp red chili powder

1/2 tsp roasted cumin powder

2-3 finely chopped green chilies (adjust)

1 tsp ginger-garlic paste

10-12 mint leaves finely chopped

2 tbsps finely chopped fresh coriander leaves

2 tbsps hot oil

water as required

salt to taste

oil for deep frying

1 Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. Add very little water and mix. The batter should just coat the palak leaves and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
2 Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
3 Serve Palak Pakoda warm with a cup of masala chai or coffee. The pakodas can be stored in an air tight container for 2-3 days.

Palak Pakoda ~ Spinach Fritters Recipe

Prep time: 10 min

Cook time: 20 min

Yield: 5

Main Ingredients: palak chick pea flour

Gujiya Recipe

Gujiya is not an overly sweet dish. It has a crispy, flaky exterior with a cardamom flavored sweet filling. Today, am blogging Mawa Gujiya where unsweetened khoya is used in place of sooji (semolina). It can be stored at room temperature upto two weeks.

Gujiya Recipe Recipe

Prep time: 45 min

Cook time: 20 min

Yield: 20

Main Ingredients: flour mawa coconut

Ingredients

• Plain flour - 2 cups
• Ghee - 4 tbsps, melted (clarified ghee)+ 3 tbsp for roasting filling ingredients
• Water - as required to knead the dough
• Salt - 1/2 tsp
• Oil for deep frying
• For the filling:
• Dry coconut - 1/2 cup
• Mawa - 1/2 cup (you can use semolina or putnala pappu/roasted chick peas in its place)
• Powdered sugar - 3/4 cup
• Cardamom powder - 1 tsp or nutmeg powder - 1/4 tsp
• Pistachios - fistful
• Cashew nuts - fistful
• Almonds - fistful (blanched and peeled)

Method

1. In a bowl, add the flour, salt and ghee and rub with your palm and fingers such that the dough appears like bread crumbs. Add jut enough water to make a pliable yet FIRM dough. Divide the dough and shape into small balls. Keep aside covered for half an hour.
2. Meanwhile, heat a pan, add 1/2 tbsps ghee, add the grated coconut and roast over medium flame for a few minutes, approx 5 mts till it turns golden brown. Remove and keep aside. If using fresh coconut, roast the coconut till there is no moisture. Ensure that its well roasted, it takes longer time to roast than dry coconut.
3. In the same pan, add a tbsp ghee, add the nuts and roast till golden. Remove and cool. Once cool, make a coarse powder and set aside.
4. In the same pan, drizzle 1/2 tbsp of ghee and add the khoya/mawa and roast for 5-6 mts. Remove, keep aside to cool.
5. Powder the sugar and mix with the roasted dry coconut, ground nuts and mawa. Add the cardamom powder and mix well. Set aside the prepared filling.
6. Now, roll each ball with the rolling pin into a thin puri of approx 31//2" to 4" in diameter.
7. Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya. Press the ends firmly so that the filling doesnt come out during the deep frying process and use a fork to seal the edges. Alternately you can twist the edges around the gujiya.
8. Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Turn them carefully to cook the other side as well. Drain the gujiya with a slotted ladle and remove to a plate.
9. Cool and store in air tight containers. Gujiya remain fresh for atleast a week and can be stored utp 2-3 weeks.

Tips

• For a sweeter flavor, you can immerse the deep fried gujiya in sugar syrup for a minute and drain.
• Garnish the gujias with almond slivers and pistachios while they are warm and moist with the sugar syrup. Once the gujiyas dry, they can stored in an airtight container upto 3 weeks.
• Make the gujiya in batches. Roll out, stuff and deep fry 3-4 gujiyas at a time (batch-wise). While preparing the next batch of gujiya, reduce the stove flame and carry out the process. When deep frying the next batch, see that the oil is hot enough to deep fry. Keep the dough covered through out the preparation process.
• Sugar can be replaced with powdered jaggery.
• Gujiya moulds are available in the market and can be used to shape the gujiya after rolling out the puri.
• One of the variations for the filling is it to use khus-khus or poppy seeds in place of sooji, roast 4 to 5 tbsps of khus khus and use.
• Another variation is to use powdered dalia aka putnala pappu (roasted chick peas) in place of sooji along with dry coconut and sugar.
• If you do not have dry coconut on hand, you can use roasted and powdered sesame seeds.

Dahi Bhalla

Dahi Bhalla ~ Delhi style Dahi Bhalla Chaat

The secret to soft and melt in the mouth bhallas or vadas lies in beating the vada batter till light and airy. The consistency of the batter is extremely important and will decide how soft the vadas will turn out. And you should use the beaten batter immediately to prepare the vadas. Use fresh thick curd that is not sour. Do make the green chutney and sweet tamarind chutney a day ahead to easen your preparation process. I have blogged the recipes of both the chutneys earlier. So are you going to give Dahi Bhalla recipe a try? 

Dahi Bhalla Recipe

Prep time: 60 min

Cook time: 20 min

Yield: 20

Main Ingredients: urad dal yogurt

Ingredients

• For preparing Vadas"
• Black gram lentil - 1 cup, urad dal without skin, washed, soaked for 3 hours
• Yellow moong dal - 2 tbsps, soak for 2 hours (optional)
• Ginger - 2″ piece
• Green chilies - 2 to 3
• Salt to taste
• oil for deep frying
• To prepare dahi bhalla chaat:
• Fresh curd - 2 cups, thick yogurt (it should not be sour)
• Water - 1 1/2 to 2 cups
• Powdered sugar - 1 1/2 heaped tbsps
• Red chilli powder - 1 heaped tbsp, approx
• Roasted cumin powder - 1 heaped tbsp, apporx
• Chaat masala powder -1 heaped tbsp, approx
• Pomegranate seeds - 1/2 cup
• Green chutney - 3/4 cup, approx
• Sweet tamarind chutney - 3/4 cup, approx
• Sev for garnish
• Fresh coriander leaves for garnish

Method

1. Grind the urad dal, moong dal, green chilies, ginger and salt together to a fine pase. Add very very little cold water while grinding. (approx 2-3 tbsps). Remove to a wide bowl. Using your hand or hand beater, beat the batter for a good 5 mts till it is airy and light.
2. Pre-heat oil in a deep frying vessel, slowly drop large lemon sized quantity of batter into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.
3. Remove these deep fried vadas into a bowl of luke warm water and place them in it for a mt. Remove and gently press between your palms so that excess water oozes out. Keep them aside.
4. Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.
5. Beat curd well till smooth and add the water as required, 1/4 tsp red chilli pwd and 1/4 tsp cumin pwd and salt to taste.
6. Place the vadas in a serving bowl and pour the chilled curd mixture evenly all over the vadas, covering them completely.
7. Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate, pour 2 tbsps of green chutney followed by 2 tbsps of sweet imli chutney, sprinkle some chaat powder, roasted cumin powder and and garnish with sev, fresh coriander leaves and pomegranate seeds.

Tips

• You can sprinkle some black salt too over the dahi bhalla.

Banarasi Aloo Matar Sabji

Even though I have already posted aloo matar recipe earlier, I’m going ahead and sharing a homestyle Banarasi style aloo matar that is not only the simplest recipe with minimalistic ingredients but also the tastiest. I have lost count of the number of times I have prepared Banarasi aloo matar ever since I had bookmarked this recipe.

Less is more holds true for this incredible vegan potato curry where the star player is tomato. Blanched and ground tomatoes add oodles of flavor and the only three spices that go into the dish are cumin seeds, turmeric powder and red chili powder. The original recipe calls for a very watery gravy dish which is highly recommended. The first few times I prepared aloo matar like a runny gravy. For a change, I reduced the quantity of water so you will find that the dish appears like a thick gravy. I served it with Masala parantha and I cannot explain in words how flavorful and comforting our meal was.

Banarasi Aloo Matar Sabji Recipe

Prep time: 20 min

Cook time: 20 min

Yield: 5

Main Ingredients: potatoes green peas

Ingredients

• Potatoes - 3, large, washed and scrubbed of all the dirt (do not peel)
• Tomatoes - 1/2 kg, washed and make a + slit on top of each
• Green peas - 1/2 cup
• Cumin seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tbsp (adjust)
• Oil - 2 tbsps
• Salt to taste

Method

1. Cube the washed and scrubbed potatoes. You can even quarter them. I cut them into cubes.
2. Heat 4 cups water in a stainless steel vessel and bring to a boil. Reduce flame and place the tomatoes in the hot water and allow to cook for 7-9 mts or till they soften. Remove them from the water with a slotten spoon and allow to cool. Set aside the water (do not discard)
3. In a pressure cooker, add 2 cups water, cubed potatoes and green peas and pressure cook upto two whistles. Turn off flame, allow the pressure to ease and remove the lid.
4. Once the tomatoes cool, peel the skin and grind to a fine paste.
5. Heat oil in a heavy bottomed vessel. Once the oil is hot, add the cumin seeds and allow them to splutter. Add the turmeric powder and red chili powder and immediately add few tbsps of water.
6. Add the potatoes and green peas along with any left over water and the water used to cook the tomatoes. Increase flame to medium high and cook for 8-10 mts.
7. Add the ground tomatoes, salt to taste and mix well. Simmer for at least 9-10 mts and turn off flame. If you want more gravy, add more water.
8. Serve warm with phulka, chapati or rice.

Tips

• Usually Banarasi style aloo matar has a lot of gravy. I added less water.

Spicy Chicken Curry

Ingredients:
Chicken: 1 kg, bone-in-chicken cut into medium sized pieces.

To mince finely or paste
Onion: 3.
Ginger: 1.5 inch.
Garlic: 18-20 cloves.
Curry leaves: 1 sprig.

First Seasoning:
Cardamon: 3 or 4, lightly crushed.
Cloves: 3 or 4.
Cinnamon: 1/4 inch piece.
A fat pinch of fennel seeds.(optional)

Masalas:
Kashmiri Red Chilly Powder: 1 1/2 to 2 tbsp, adjust according to your taste.(if using ordinary red chilly powder, reduce by half)
Coriander powder: 1 tbsp, heaped.
Turmeric: 1/4 tsp.
Pepper powder: 3/4 tsp.
Garam Masala: 2 tsp.
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Tomatoes: 2, large chopped or 3 medium.
Salt: 1.5 tsp or as needed.
Coconut oil: 4 tbsp.
Curry leaves.
Water: About 1 cup....to add to tomatoes and lastly to chicken.

Second Tadka/Seasoning:
Coconut oil: 1 tsp.
Whole red chilly: 4-5, broken.
Mustard seeds: 3/4 tsp.
Curry leaves.

Method:
Gather all the ingredients for mincing or pasting.

I used my food processor; just cut onions and ginger roughly and put in the food processor along with garlic, green chilly, and curry leave, and blitz away!.

Minced!!

In a heavy bottomed large Kadai or pan or whatever is available in your kitchen (just make sure it will hold one kg meat), heat 4 tbsp of coconut oil. Add in cardamons, cinnamon, cloves and fennel.

Add in the minced onion mix. Once it becomes hot, reduce the flame and let it saute on low flame for 15 min or until the onions becomes medium brown. At this point add salt too.

You can also, add chicken fat (if there are any) to this...let it fry away on low flame....stir occasionally, so that it does not get sticked to the pan

Meanwhile, measure the spices on to a plate...for your ease.

Add in the masala powders and mix.....remember low flame all the way.

Add in the chopped tomatoes.

And mix and add little water about 1/4 cup....this is just to make the tomatoes all mushy and cook faster.

Again saute for another 10 minutes or until oil comes out...this is really important!! so have patience till the oil starts coming out. Let me also mention that, this is the basic curry sauce.....you can make this ahead and freeze or refrigerate ....and then later heat this up and proceed to the next step. See that oil?? Yeah, we are on!!

Add in the chicken.

Mix them up.....add some fresh curry leaves...and allow the chicken to be mixed on low flame for another 10 minutes or so...this is to make moisture in the chicken to be absorbed, and it will be lightly fried....so do not add water....after about 10-15 min...the chicken will be 3/4 cooked....you can also cover the pan.

The chicken is cooked, juicey and tender....I added about 1/2 cup of water and allowed it to simmer a few minutes....if you want a thick gravy 1/2 cup will be fine...but for a not-so-thick-gravy.....can add 1/4 cup more water...I am a thick-gravy-kind-of-person :)

Lastly, the second seasoning... heat another small kadai or pan with a tsp of coconut oil and add in the mustard seeds, red chilly, and curry leaves....lightly fry it and pour this on top of the curry....preferably just before serving.

I'd like to keep the chicken in the kadai/pan for 5 minutes or so....and then serve....so that the gravy will be really thick!!

Chicken Liver Fry - Ramzan Special

• Chicken Liver : 250 gm
• Onion : 1 no
• Green Chilli : 5 nos
• Ginger : ½ inch
• Garlic : 6 pods
• Curry leaves : few
• Turmeric powder : 1 tsp
• Meat masala : 1 tsp
• Coriander powder : ½ tsp
• Pepper powder : ½ tsp
• Salt : to taste
• Oil : for frying
• Water : 4 tsp

Directions
 to make Chicken Liver Fry - Ramzan Special
 :
• Cut liver into small pieces and soak it in water to which turmeric water is added for 15 minutes.
• Grind together ginger, garlic and green chillies. Make a paste and keep aside.
• Heat oil and fry onion till it is brown in colour.
• Add curry leaves and stir once.
• Add the paste and fry till the raw smell is gone.
• Add turmeric powder, salt, meat masala and coriander powder.
• Mix well and add the liver, after rinsing it once in fresh water.
• Stir well, add 4 tsp of water and cook on medium flame till the liver is cooked and the mixture is dry.
• Garnish with onions and serve.