Mutton Liver Fry (Eeral fry)

Eeral varuval or Liver fry takes me down to my child hood memories. Most of the Sunday's my mom will cook liver fry especially for me.. no one gets it... I will go out to play..come back have one piece of liver fry and run back to play with kids. I will make few trips till I am tired of it..Days gone by so fast..I couldnt believe its just a memory now...I wish i could get back those precious days, where u dont have to worry about ur surroundings, no issues, no work, no stress..what a fantastic stage of life!!!

After coming to US, we buy mutton for occasion coz u have to go to halal ,meat shops to buy them..Its a tedious process. we are pretty much content with chicken. One day when we went to the meat shop, I saw Goat liver, got excited..asked shop keeper several times whether it is goat or something else...After I was sure its goat liver I bought it..Got the recipe from mom and made it for my Hubby's bday..It came out very well..My hubby loved it...

Ingredients:

1 Goat liver

1 big onion

6 garlic

1" ginger

2 tbsp pepper

1/4 tsp turmeric powder

1/2 tsp fennel seeds

Salt to taste

Seasoning:

2 tbsp oil

1 tsp fennel seeds

curry leaves

Preparation:

Cut the liver to small bite size piece. Grind the rest of the ingredients to smooth paste without adding water.Marinate the liver pieces with ground paste for 1hr.

Heat oil in a pan, do the seasoning. Add the marinated liver pieces. Cover and cook on medium heat. Stir occasionally. Cool till the moisture evaporates and liver is fully coated with the ground paste. It takes about 15 mts for liver to cook. Remove from heat..

Serve hot with Mutton gravy!!!

Ambur Mutton Biriyani

Ambur is a small city in Vellore Districts famous for Mutton Biriyani, Corn (cholam) and Sweets. Ambur is a muslim populatd city and u know how good their biriyani tastes... yummy.. especially the one made in Ambur is delicious...When we travel from vaniyambadi to vellore by bus car whatever means of transport, we stop by ambur to buy biriyani. One more speciality is corn, man they taste awsome... Its a great snack to munch in the car... Still remember the fresh smell of the corn... Lovely food... Here I am gonna share the lovely recipe for Ambur Mutton biriyani.

Ingredients:

Biriyani Ella (Bay Leaf) - 3
Cinamon - 1
Cardamom(Elachi / Elaka) - 2
Onion - 1
Tomato - 1
Mint - 1 bunch
Coriander(Kothamalli) 1/2 bunch
Garam Masala - 1 tsp

Marinate:
Mutton - 1 kg
Yogurt - 4 tsp
Salt to taste
Turmeric Powder 1/2 tsp
Chilli Powder - 1 tsp
Pepper Powder - 3/4 tsp
Lemon Juice - 4 tsp
Ginger Garlic Paste - 1 tsp

Paste:
Cashew Nuts Plain - 20
Jeera - 1/2 tsp
Sombu / Saunf - 1 tsp
Garlic - 8
Chilli Green small - 2

Rice 4 Cups


Preparation:

Mix the ingredients given for marination and keep aside for 1 hour.

Grind the ingredients given in paste to make a smooth paste adding little bit of water.

Heat ghee in a sauce pan and fry the rest of the ingredients in specified order. Now add the marinated mutton, ground paste and 1 cup of water. Cover and cook till meat becomes tender. U can also use cooker for this process. Leave for 1 Whistle.

Once the cooker cools down add rice to the mutton mixture. For 4 cups of rice (1:1.5 ratio), I added 5 cups of water coz the mutton gravy will also have water. Cover and cook for one whistle. Remove from heat.

(Ambur Biriyani and prawn Masala)

Serve hot with onion raita and egg...

This is my contribution for Harvest The festival of Rice hosted by Sudeshna of Bengali Cuisine.

Chettinadu Chicken or Mutton Rasam (soup)

Chicken Rasam is one of Chetinnadu specials!!! I learnt this rasam from a chef who is working in Gourmet Kama restaurant in Aberdeen. This recipe can be used for both mutton or chicken. This rasam or soup would be one of the best remedies for cold. I personally prefer mutton for this recipe!!!!. Mutton Rasam and chicken chukka is a combination to beat!!!!

Ingredients:

1/2 kg chicken or mutton ( with bones)

5 shallots ( chinna vengayam)

1 tbsp pepper powder

1 tbsp cumin powder

1 tomato

2 greenchillies

5 flakes garlic

1' ginger

1 tsp redchilli powder

1 tsp dhaniya powder

2 cloves

1' cinnamon sticks

1/4 tsp turmeric powder

2 tsp lime juice

oil for seasoning

salt to taste

Preparation:

Use small pieces of chicken or mutton with bones. Boneless meat doesn't give much flavour to this rasam!! Gringdginger and garlic to a fine paste.

Heat oil, add cloves and cinnamon sticks. Add shallots and fry for few minutes. Add Ginger garlic paste, fry till the raw smell vanishes... Add tomatoes and greenchillies and fry for 1o mts. Transfer this mixture to a cooker, along with chicken or mutton. Add Spice powder and add 2 cups of water( alter according to ur taste, u can have it slightly thicker consistency for rice, whereas for the soup it has to be watery). Leave it for minimum of 6 whistles ( cooking time depends on quality of the mutton). Remove from heat, once the pressure is down add little bit of lime juice ( optional) and Garnish with cilantro...

Serve hot with crushed pepper!!!!!

Note: U can filter the rasam, and have it as a soup!!!