Liver and Kidney Pepper Fry

This is one of my husband's and son's favorite dish. My son loves to eat liver and kidney and is a staple dish at home. Its nutritious and high in protein.



Ingredients:

Goat’s Liver / Kidney - 1 lb
Onions – 2
Ginger Garlic Paste – 2 Tsp
Pepper Corns – 3 Tsp
Jeera – 1 Tsp
Chili Powder – 1 Tsp
Turmeric Powder – ½ Tsp
Garam Masala – 1 Tsp
Pepper Powder – 1 Tsp
Curry Leaves – 5-7

Coarsely chop the onions. In a blender, add the onions along with the jeera, ginger garlic paste and pepper corns and blend it coarsely.
In a tava, add oil and the curry leaves. Add the onion mixture and sauté well until the raw smell disappears. Add all the powders and add the washed and cleaned liver/kidney to the tava. Add salt. Close the tava until the liver/kidney gets cooked. Take care not to overcook the liver and kidney since they tend to get tougher when overcooked. Once cooked, open tava, and let the water dry out. Garnish with coriander leaves and serve hot with white rice.

Pepper Pork

Ingredients :

Pork (Cut into cubes) - 1 lb
Onions – 2
Green Chillies – 5-6
Red or Green Bell Pepper – 1
Ginger Garlic Paste – 1 Tbsp
Turmeric Powder – ½ Tsp
Pepper Powder – 2 tsp
Garam Masala Powder – 1 Tsp

Finely chop the onions.De-seed and cut the bell pepper into squares. In a pressure cooker add oil, add the chopped onions and green chillies. Saute until the onions turn transparent . Add the ginger garlic paste and the powders. Saute for about 2-3 minutes and add the pork pieces. Pressure cook the pork for about three whistles. Once done, open the cooker and sauté for about 5 minutes more until the gravy is nice and thick and sticks to the pork. Serve hot with rice.

Shrimp with Green & Red Peppers

Ingredients:

Shrimp (Cleaned and De-veined) – 1 lb
Red Bell Pepper (Sliced lengthwise) – 1
Green Bell Pepper (Sliced lengthwise) – 1
Shallots (Thinly Sliced) – 12
Curry Leaves – 5-6
Chilli Powder – 1 Tsp
Turmeric Powder – ½ Tsp
Pepper Powder – 1 Tsp
Jeera Powder – ½ Tsp
Ginger/Garlic Paste – 1 Tsp
Coriander (Chopped) – A Handful

In a pan, add oil. When the oil is hot, add curry leaves and the sliced shallots. Sauté until the onions turn glassy and transparent. Add ginger garlic paste, sauté for about 5 minutes and add all the powders. Immediately add the shrimp and salt to taste. Along with the shrimp add the peppers. The shrimp usually cooks fast and you want the peppers nice and crisp and not overcooked. Once the shrimp and the veggies are cooked thru, garnish with a handful of chopped coriander. Serve hot with rice.

Chicken Masala

A very simple and common chicken dish made in the south. Pleasing to the palate and a great combination to rasam and rice.

Ingredients :

Chicken – 2 lbs (cut into small pieces)
Onions – 2
Tomatoes – 2
Ginger Garlic paste – 2 Tbsp
Garam Masala – 2 Tsp
Coriander Powder – 2 Tbsp
Chilli Powder – 2 tsp
Turmeric Powder – ½ Tsp
Curry Leaves – 10-12
Coriander – handful (chopped)
Salt


In a tava, add oil and add the curry leaves. Add chopped onions and sauté until the onions turn glassy and transparent. Add the ginger garlic paste and sauté for about 5 minutes until the raw smell disappears. Add the chopped tomatoes and the powders and sauté until you see the oil coming out of the mixture. Add the chicken and the salt .
Close the tava until the chicken is cooked. Open and sauté for about 5 minutes until water evaporates. Garnish with a handful of chopped coriander.

Spicy Shrimp Varuval

This is a very simple stir fry dish. It uses very few ingredients so the flavor of the shrimp is not over-powered.

Ingredients:
Shallots – 10-15
Tomato Paste - 2 tsp

Garlic – 4-5
Chili Powder – 2 tsp
Pepper Powder – 2 tsp
Garam Masala – ½ tsp
Turmeric Powder – ½ tsp
Shrimp (Cleaned and De-veined) – 1 lb
Curry Leaves – 10
Coriander – a handful
Salt as required

Marinate the shrimp with the chili powder, pepper powder, garam masala, Turmeric and salt for about 10 minutes. Finely slice the shallots and garlic. Add oil in a tava, add curry leaves, onions and garlic. Saute until the onions turns brown. Now add the tomato paste and Saute well until it blends with the onions. Add the marinated shrimp and cook covered for about 15 minutes until the shrimp gets cooked. Uncover and fry for a few minutes until it becomes nice and dry. Garnish with chopped coriander.

Kothu Parotta

Whenever I have some mutton curry leftover from the previous day and of course have some frozen parottas in my freezer, what better dish to make than kothu parotta…its fast, easy and tasty. Makes a good snack or a light supper.




Ingredients

Cooked Parotta- 3
Onion- 1
Garlic – 1 tsp
Green chillies-3
Turmeric- 1/4 tsp
Pepper – 2 tsp
Curry leaves
Eggs-2
Chalna / Mutton curry - 1 cup
Coriander leaves - Handful

Heat oil in kadai and add the curry leaves, chopped onion, garlic , coriander and green chilies. When the onions are cooked and become slightly brown add the parotta and fry for a minute. I would generally shred the parotta before adding it to the kadai. This makes it easier to break them into smaller pieces and blend well with the rest of the ingredients. Now add eggs, salt and pepper. Mix everything together. When the egg is almost done add chalna / mutton gravy and break everything into small pieces using two spatulas. Check for seasonings. Garnish with a little bit of coriander leaves. Serve with raita