mutton liverfry

1 lb mutton liver

1 no Onion(finely chopped)

1 no Tomato(chopped)

½ tsp Chilli powder

¼ tsp Turmeric powdr

2 inch Cinnamon stick

3 no Cloves

4 stks Cilantro

2 tsp Coriander powder

2 tbsp Coconut paste

2 tsp Pepper powder

1 strands Curry leaves

½ tsp Fennel seeds

1 tsp Ginger garlic paste

2 tsp Pepper powder

Cook liver with 1/2 tsp chilli powder, 1/2 tsp ginger garlic paste, 1/4 tsp turmeric powder and 1/2 cup of water in pressure cooker for 3 whistles. Remove from the heat and keep aside.

Heat 3 tbls oil in kadai. Add cinnamon, cloves,fennel seeds and curry leaves. When the maslas pop up add onion and ginger garlic paste. Saute for 5 minutes. Then add tomato and cook till it becomes soft. Now add cooked liver with water, pepper powder, coconut paste, coriander powder and salt. Let it to cook till gravy thickens.ready to eat.

Syamu Recipes: botifry

Syamu Recipes: botifry

botifry

500 gms mutton boti (boiled)
3 eggs, beaten
1½ cup flour
2tsp gingergarlicpaste
1 tsp salt or to taste
1 tsp black pepper powder or to taste
½ cup bread crumbs
2tsp red chilli powder
Oil for deep frying

Method:

• Beat the eggs, then add  muttonboti pieces — mix well and keep it in the fridge for 30 minutes.
• In another bowl mix flour with corn flour,gingergarlicpaste salt,red chilli powder black pepper and bread crumbs.
• Heat oil in a wok or pan on medium heat.
• Take out theboti or mutton pieces from the fridge.
• Take each piece  then fry it in oil till it becomes golden brown on all sides.
• Take out on absorbent paper.
• Serve hot with ketchup and chutney.