Mutton Liver fry

Mutton Liver fry

Ingredients:
Mutton liver -300 gms
Onion - 2 nos.
Tomatoes - 1 nos.
Ginger, Garlic paste - 2 tsp.
Turmeric powder - ¼ tsp
Chilli powder - 2 tsp.
Oil - 2 tsp
Salt to taste.


Method:

• Heat a kadai/pan and pour oil
• Fry finely chopped onion.
• Add ginger, garlic paste.
• Add finely cut tomato.
• Let it turn soft.
• Add turmeric and chilli powder.
• Stir-fry well.
• Add liver pieces.
• Pour enough water to cover the contents (1/4 glass of water)
• Occasionally stir-fry. Cook in low flame.
• In less than 15 minutes, liver fry will be ready.
• Serve with nan, rotis, dhal rice, parathas etc.

Note: Add turmeric powder while washing lever. In case there is a small layer of
skin, do remove it.

Fish Kuzhambu - Fish Curry

Fish Kuzhambu - Fish Curry

Ingredients:
Fish -250 gms.
Onion -3 nos.
Garlic - 3 pods.
Tomato -1 no
Tamarind - size of a small lemon
Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Green chilli -3 nos.
Coconut -3 pieces (medium size
Oil -150 gms.
Mustard seeds - ½ tsp
Salt to taste


Method:

• Grind garlic, coconut and tomato and set aside.
• Add water to tamarind pulp measuring 2 glasses.
• To this, add turmeric powder, chilli powder and salt and keep aside.
• Pour oil in a pan. Add mustard seeds. Fry finely cut onion and green chilli pieces.
• Add tamarind water and then garlic, coconut and tomato masala.
• As it starts to boil, add fish.
• Do not cover. Let the contents cook on low flame.
• In 10 minutes fish kuzhumbu will be ready to serve.
• Check if it has reached the desired consistency

Tips: Cooking in gingely oil and adding a spoonful of fenugreek seeks after mustard
seeds adds zing to your dish.