Kaleji Masala Fry

Ingredients

Liver 700 gms
Tomato 1small finely chopped
Onion 1 finely chopped
Ginger Garlic 1 tbsp freshly chopped
Chat Masala 2 tsp
Cumin coriander and dried red chilies roasted and grinded 1tbsp
Red Chilli Powder2-3tsp
Kasturi Methi 1 tbsp
Fresh herbs and green chillies as required
Turmeric Powder 1/2 tsp
Garam Masala 1/2 tsp
Lemon juice 2 tbsp
Salt to taste
Vinegar 1 tbsp
Ginger juliennes

2cups of water

Method

First wash liver,then add vinegar to it. Wash once again.
Now take 2cups of water and give a boil.
When comes to boil add liver pieces to it.
Wait till next boil comes. This step is to avoid the impurities from liver.It also take out the stinking smell and gives nice colour to masala.
When second boil comes, immediately take out. Now put liver aside.

Now make masala

Take 2-3tbsp of oil in a pan.Add chopped onions.Saute well. Add chopped tomato, spices and liver pieces.Add kasturi methi,lemon juice and garam masala.
Cook for only 3-5 minutes as liver is already half cooked.
Sprinkle fresh herbs and green chillies.
Serve hot and enjoy!

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Tandoori Dum Kheema

Tandoori dum kheema!

Mutton Mince 500 Gms
Red Chilli Powder 2-3 tsp
Turmeric Powder 1/2 tsp
Red chilli flakes 1 tbsp
Tandoori Masala 1 tbsp
Black Pepper Powder 1/2 tsp
White Vinegar 2 tbsp
Onion 1 big chopped
Curd 2-3 tbsp
Cumin and Coriander Powder 1 tbsp
Red food colour 2 pinches
Salt to taste
GG Paste 1 1/2 tbsp
All spice powder1tsp
Bay leaf 1
2 Cloves
Black Cardamom
Herbs
Green/Red Chillies Sliced
Butter 2 ounce
Oil2-3tbsp

Method

Marinate mutton mince with all spices except onions and bay leaf,cloves and black cardamon.
keep it for rest for 15minutes.
In a pot add oil n chopped onions.
Sauté well, Then add bayleaf ,cloves, and black cardamon.
Fry a little. Add marinated mince and saute on high heat for 5minutes.
Then cook it on simmer for 15-20 minutes .
Don't add a single drop if water,let it cook in its own juices .
Keep mixing in short intervals.When oil comes on top add All spice powder,butter,herbs and chopped freen chillies.
Give coal smoke and serve hot! with puris or parathas!

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Chicken Angara

Chicken 1300 Gms
Ginger Garlic Paste 2 tbsp
Turmeric Powder 1/2 tsp
Salt to taste
Garam Masala Powder 2 tsp
Tomatoes 3 medium size
Curd 400 Gms
Cashew and Charoli paste 1/4 cup
Red Chilli Powder 2-3 tsp
Orange food colour 2 pinches
Coriander Seeds 2 tbsp
Black Pepper corns 2 tsp
Black cumin 1 tsp
Black Cardamom 1
Cinnamon Stick 1/2 inch
Button Red Chillies 2 tbsp
Mace 1/2 piece
Coriander Mint leaves
2 Green Chillies
1 Onion medium sized finely chopped
Clarified Butter 2 tbsp
Oil 2-3tbsp

Method

In 2 cups of water blanch tomatoes till the skin comes out.
Peel it off.Blend it and make a puree.
Dry roast Coriander seeds,black peppercorns, star anise,mace,black cumin,red chillies, cinnamon on a pan.
blend it coarsely.
Now marinate chicken with salt,gingergarlic paste,turmeric, grinded masala and little garam masala.
keep it on rest for 1hour.
In a heavy bottom vessel (don't use nonstick) add oil n onions.
Fry onions till translucent.
add tomato puree.Cook well till puree dries up.
Add marinated chicken and cook on high flame for 5minutes.
Then cook on medium heat and cover it.
Keep mixing gradually.
When chicken is half cooked add cashew and  charoli paste.
Cook again for 8 mins till chicken is completely done.
Add cream , garam masala and ghee to it.
Give coal smoke for angara flavour.
Enjoy with parathas or rumali roti!

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