Karal Ularthiyathu/Mutton Liver Pepper Fry

Karal Ularthiyathu/Mutton Liver Pepper Fry

Spicy liver fry or masala tastes delicious.This recipe is liver/karal Ularthu, which is a kind of stir fry. The liver is cooked first and then stir fried with the masala.You can also make chicken or meat using the same recipe.Usually thin slices of coconut is added to the ularthu,but here I have used grated coconut.The star ingredients in this recipe is crushed chilly flakes  and pepper, which gives a nice spice kick. This goes well with rice and chapathi.



Ingredients

Goat liver  - 1/2 Kg
Shallots- 10-15
Ginger- 2  inch thick
Garlic-2-3
Grated coconut - 1/2 cup
(or thinly sliced coconut- 3 tbs)
Pepper powder-1/2 tsp
Turmeric powder- 1/2 tsp
Garam Masala - 1/2 tsp
Whole red chilly-5
(or according to spice tolerance)
Coriander powder- 1/2 tsp
Fennel seeds- 1/2 tsp
Curry leaves
Coconut oil
Salt to taste

Cut liver into small cubes. Rub with salt and turmeric powder and wash liver pieces thoroughly for at least three to four times. Drain out all the excess water and keep aside.

You can use a heavy bottom pan. Add liver, turmeric powder and pepper powder and 1/4 cup of water. Do not add too much water  as liver will start oozing out water. Add salt only when liver is almost cooked other wise it can make it tough. Continue cooking till soft and all the water evaporates.

In a mixer coarsely blend dry red chilly,shallots, ginger, garlic and a few curry leaves.

Heat oil in a pan and add curry leaves. Fry coconut and fennel seeds till it changes color. Next add the onion chilly mixture and saute till golden brown.Mix all the dry spice powders and fry till oil separates. Add the cooked liver and mix well till the masala is well coated.If it is too dry sprinkle little water.Saute for 3-4 minutes and switch off the flame. Serve with rice.

 

Try it,
Hope you will enjoy!

Shami Kebab

Shami Kebab

Shami kebab can be served as an appetizer or as a snack. It dates back to the Mughal era and was considered to be part of the royal menu.  It is delightful with a soft melt in mouth texture and is equally tasty. It is made with minced mutton and split chick peas. These patties are pan fried and served with mint chutney.

Ingredients
Mutton- 1 lb
Chana dal- 1/2 cup
Ginger garlic paste- 1 1/2 tsp
Green chilly paste- 1 1/2 tsp
Onion- 1 small
Mint leaves chopped- 2 tbs
Coriander leaves - 1 hand full
Turmeric powder- 1/2 tsp
Coriander powder- 1 tbs
Cumin powder- 1/2 tsp
Pepper powder- 1/2 tsp
Meat masala- 1/2 tsp
Lemon juice- 1/2

Whole spices- Black cardomom-2,green cardamom- 4,Clove- 3
Cinnamon stick- 2 pieces, Bay leaves- 2 ( Make a potli /pouch using a muslin cloth)
Oil for frying
Salt to taste

Cook chana dal till soft and drain off the excess water.
Pressure cook  meat along with the ginger garlic paste, green chilly paste,salt and 1/2 cup water. Make sure the meat is soft and all the water evaporates.
When it cools down remove the spice pouch. Add the cooked meat, cooked chana dal, chopped onions, mint leaves coriander leaves,spice powders and juice of half lemon into a food processor. Grind the meat till it is smooth with no visible meat chunks. Divide the mixture into small lemon sized ball and flatten into patties. Let it chill in the refrigerator for two hours. Heat three to four tsp oil in a frying pan. Shallow fry till both sides are golden brown.
Serve warm with mint coriander chutney.

Try this,
Hope you will all enjoy!

Persian Mutton Roast and Saffron Dill Rice

Persian Mutton Roast and Saffron Dill Rice

Persian Mutton Roast is a delicious and flavorful. This is not the authentic Persian dish but inspired from here . I found the advieh, Persian spice mix very flavorful and unique. Succulent and flavorful meat with exotic flavors is something that is hard to resist. It has exotic spices like cardamom, pepper, dried rose buds and saffron. But the star ingredient is pomegranate molasses.It makes the meat moist,flavorful, slightly tart and mildly sweet. You can buy this in grocery stores or make your own by boiling down pomegranate juice into a thick syrup consistency. Try this roast recipe, you will surely love it.

Ingredients
Mutton shoulder chops- 2 ( or 3/4 kg mutton )
Tomato puree- 1 cup
Onion chopped- 1 large
Garlic- 5 cloves
Pomegranate molasses- 3 tbs
Paprika- 1 tbs
Coriander powder- 1 tbs
Dry black lemon- 1 or juice of half lemon
Rose water- 1 tsp
Salt to taste and oil

Spice mix- make into fine powder
Clove- 5,cardamom-  5, cinnamon - 2  inch thick piece, black pepper- 1 tsp
nutmeg- a pinch.cumin-a pinch, dry rose buds- 4
Saffron- a pinch

Saffron Dill Rice 
Basmati Rice- 2 cups
Onion chopped- 1 medium
Garlic- 1 clove
Turmeric powder- 1/4 tsp
Green chilly-2
Dill chopped- 3 tbs
Chopped Almonds- 3 tbs
Chopped dried apricots- 1/4 cup (chopped)
Saffron- a pinch
Bay leaves-2, cloves- 3, cardamom-3
Butter- 1 tsp

To make the rice- Heat butter in a pan. Saute bay leaves, cardamom, cloves, chopped almonds, apricot and saute for a minute. Add chopped onion,garlic,chopped dill and green chilly. Saute till onion turns golden brown. Add turmeric, salt and washed rice and stir till the oil gets coated on the rice. Mix soaked saffron and 4 cups of water. Cover and cook the rice till it is done and all the water is absorbed. Use a fork to make the rice fluffy.

To make the roast
Make a fine powder of the spice mix.Into this add pomegranate molasses, crushed garlic, rose water, paprika , coriander powder and salt and mix well. Marinate the mutton with this spice paste and set aside for at least two hours.
Heat oil in a pan and add chopped onion. Saute till translucent .Add the meat and cook meat till one side changes color to slight brown. Flip over and continue cooking. This searing will enhance flavor of the meat. Pour the tomato puree, dry lemon and 1/3 cup of water. Check salt and cover and cook for 10 minutes till the gravy thicken. Transfer to oven and cook at 350 degree for another 30 minutes or till the meat is tender and falls from the bone.

Serve this with dill rice

You might also like,
Mediterranean Spicy Stuffed Eggplant with minced mutton
Mutton Rogan Josh
Shami Kebab
Kerala Mutton Biryani
Kerala Mutton Peralan

Try this,
Hope you will all enjoy!

Mutton Fry

Mutton Fry (updated pic)

This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried.

Ingredients
   Mutton 1 1/2 lb

1) Shallots- 1 cup chopped
Ginger paste- 1 1/2 tsp
Garlic paste- 1 tsp
Pepper powder- 3/4 tsp
Garam masala- 3/4 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
salt to taste

2)  Onion finely chopped- 1/2 cup
Thinly sliced ginger- 1 tsp
Green chilly-1
Curry leaves- a few
Crushed dry red chilly- 1 tsp
Crushed fennel seeds- 3/4 tsp

Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker,continue cooking till all the water evaporates and keep aside.
Heat oil in a pan and add saute sliced ginger, green chilly and onion. When it becomes golden brown add crushed dry red chilly and fennel seeds and saute for a minute. Add the cooked meat and mix well. Roast this in low flame for about three to four minutes or till it  gets browned up. Serve with rice/puttu/appam or parattas.

Try this..
Hope you will all enjoy..

Liver Varattiyathu

Liver Varattiyathu

Liver recipes is very popular in Kerala. I have already posted a chicken liver fry. This is a different preparation and is spicy and delicious with very less gravy.It is spicy and peppery. You can increase or decrease pepper according to taste and spice tolerance. It is a very quick recipe. All you do is pre-cook the liver with spices and finally roast it with little oil and curry leaves . Try this you will surely love it...

Ingredients

1)Chicken/Mutton Liver- 1 lb

Shallots sliced-  1 1/2 cup

Ginger sliced- 2 inch peice

Garlic- 2-3 pods

Green chilly- 3-4

Turmeric  powder- 1/3 tsp

cumin- a pinch (optional)

Pepper powder- 1 1/3 tsp

Coriander powder- 1/2 tsp

Fennel powder- 1 tsp

Clove powder- a pinch

(you can also add just 3/4 tsp of garam

masala instead of fennel and clove powder)

2)Curry leaves- two springs

Sliced ginger- 1/2 tsp

Coconut oil- 3 tsp

salt to taste

Cut liver into desired cubes. Rub with salt and turmeric powder and wash liver pieces thoroughly at least three to four times and drain out all the excess water and keep aside.

You can use a heavy bottom pan with a lid or the pressure cooker. If using pressure cooker do use whistle.

Put all the ingredients listed under 1 and add three tsps of water. Do not add too much water  as liver will start oozing out water. Add salt only when liver is almost cooked other wise it can make it tough. Cook this in medium flame for 8-10 minutes and add salt continue to cook without lid till all the water get evoporated.

Heat coconut oil in a fry pan and add ginger and curry leaves and roast till there is a nice aroma. Add the cooked liver and saute and till all the masala gets well coated and gets slightly roasted. Serve with rice,bread or chapatis..

Try this..

Hope you will all enjoy..

Kerala Mutton Peralan

Kerala Mutton Peralan

Mutton peralan is a popular recipe in North Kerala and is mutton in a dry gravy. This is spicy and delicious mutton which is relatively easy to make  but tastes exotic.This peralan recipe was little different from the peralan recipe I had tried earlier. I found this recipe in a TV show called "Taste of Ramdan" and it looked so delicious that I decided to give it a try. I brought about a little changes to the original recipe and my family enjoyed.It is a delicious accompaniment with rice or pathiri.


Ingredients
1)Mutton - 1 l/2 lb
Turmeric powder- 1/2 tsp
Pepper powder- 1/2 tsp
Salt to taste

2)For masala
Shallots crushed - 1 cup
Onion finely chopped - 1 medium
Ginger and garlic finely chopped - 3-4 tsp
Whole red chilly- 3-4
Turmeric powder- a pinch
Chilly powder- 1/2 tsp
Pepper powder- 1/2
Coriander powder- 1 tsp
Cumin - 1/2 tsp
Fennel powder- 1/2 tsp
Garam masala- 3/4 tsp
Thick coconut milk- 3/4 cup

3) For Garnish
Cashew nuts- 6-8
Sliced coconut pieces- 10-12
Raisins-  a few
Chopped coriander leaves- a hand full

Clean and cut mutton into medium sized pieces, mix with all ingredients listed under one and half up of water and cooked till meat is soft and tender. Simmer till all the water evaporates.
Heat oil in a pan( preferably coconut oil) and fry one by one coconut slices, cashews and raisins till golden brown and set aside.
In the same pan add cumin seeds, curry leaves and whole chilly and fry till there is a nice aroma. Next add garlic and ginger and saute for a minute followed by shallots and onion and saute till golden brown. Add all spice powders and masala along with the cooked meat. Fry this for a minute and add the roasted cashews, raisins and coriander leaves. Finish it off with thick coconut milk. Reduce the flame and allow this to simmer and thicken. Serve with rice or pathiri/appam.

You might also like,
Kerala Mutton Biryani
Nadan Mutton Curry
Mutton Stew
Mutton Pepper Fry
Persian Mutton Roast
Kerala Mutton Fry


Try this..
Hope you will all enjoy..

Nadan Mutton Curry

Nadan Mutton curry

If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 2 medium
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for half an hour.
Heat 2 tbs of oil in a pan ( preferably pressure cooker ) and add whole spices, cinnamon and clove followed by minced ginger, garlic and green chilly. Saute till raw flavor disappears. Add shallots and fry till golden brown followed by turmeric powder, coriander powder and half of garam masala and chilly powder.
Fry till raw flavor disappears and add marinated mutton and one cup of water. Pressure cook in medium flame for 10-15 minutes. Remove lid and allow to simmer.
Heat one tsp of oil in a pan and add mint leaves and curry leaves and fry till crispy.Reduce flame and add the rest of the chilly powder and fry for a few seconds and pour this over the curry and mix well and allow the gravy to thicken. Sprinkle a little of garam masala just before switching off. Serve with rice or appam.

Try this...
Hope you will all enjoy..