Liver Fry

INGREDIENTS 

Chicken liver 200 gms

Ginger garlic paste 1 tspoon

Turmeric 1 pinch

Chilli powder 1 spoon

Pepper 2 spoon

Salt as required

Oil

METHOD

Take a large pan and add oil.

Once it gets hot add freshly ground ginger garlic paste, fry till it gets golden brown.

Now add chicken liver , salt and turmeric.

Once the liver turns pale add chilli powder and pepper.

Fry the liver for few minutes and serve hot. 

Beetroot Poriyal

INGREDIENTS 

Beetroot 1(diced)

Green chillies 2

Chilli powder 1 teaspoon

Turmeric powder 1/2 teaspoon 

Salt (as required)

Mustard seeds 

Urad dhal

Curry leaves

Shredded coconut

METHOD 

Add oil to the pan nd once it get hot add mustard seeds.

When the mustard seeds splitters add urad dhal and curry leaves.

Now add diced beetroot with turmeric nd salt. After few minutes of stirring add chilli powder.

Stir fry beetroot in the medium flame till it gets perfectly cooked.

Garnish the beetroot with shredded coconut. 

Rasmalai

INGREDIENTS

For making paneer

Milk 1 litre

Lemon extract/Vinegar 1 spoon

For making rabadi

Milk 1 ltr

Sugar as required

Cardamon powder a pinch

METHOD

PANEER 

Heat 1 ltr of milk and when it starts boiling add lemon extract so that the milk gets curdle. 

Now take thin soft cloth and drain the curdled milk. Then hang it for atleast half an hour.

After half an hour of draining kneed the paneer to soft dough. 

TO PREPARE RABADI

Take a pan and boil another litre of milk in a slow flame at occasional stirring for atleast an hour. 

when the milk starts thickening add required amount of sugar to your taste.

RASMALAI

Take 6 cups of water along with 1 cup sugar and make it to boil to make sugar syrup.

Then make the soft knead dough to small balls. 

Flatten the small balls and add to boiling sugar syrup so that the paneer gets cooked.

Carefully take the cooked paneer and press it softly so that it oozes out the water in it.

Now add the cooked paneer to the rabadi. Let it soak for a while. Add little saffron and almonds.

Keep it in fridge and serve chill.

Paruppu Keerai Masiyal

INGREDIENTS

Onion   1
Tomato 1
Garlic 2 cloves
Green Chillies 2
Spinach
Toor Dhal 1/2 cup
Asafoetida
Turmeric powder a pinch

 For tempering

Mustard seeds
Urad dhal
Dry red chillies
Curry leaves

METHOD

Pressure cook toor dhal along with turmeric powder, little asafoetida and a spoon of oil.

Boil washed spinach leaves with onion, tomatoes, garlic and green chillies.

Now grind both cooked dhal and spinach coarsely. Add salt to taste.

Temper the mixture with mustard seeds, urad dhal, dry red chillies and fresh curry leaves.

Paruppu keerai masiyal goes well with steamed rice..