Lamb Liver Masala | Liver Pepper Masala | Eeral Pepper Masala

Lamb Liver Masala/ Eeral Pepper masala/ Mutton Liver Masala, a spicy and tasty side dish made from goat liver and  flavored with Indian spices. It goes well with rice and rasam. In my school days, i like lamb liver more than the lamb pieces and in those days, Amma make this lamb liver masala with little spice for us.

I remember that my grandma used to say that it's good for growing kids and blood production(Yep, the liver has good amount of iron(41%), that helps in blood production,i came to know this by recent reading),still i don't know how she knows that information in those days.

Though it has high fat content, the nutritional values in lamb liver are good for growing kids and helps to prevent iron deficiency and for adults, nothing harm would come, if you include in your diet occasionally.

Lamb Liver Masala

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Lamb Liver Masala, Eeral Pepper Masala, Liver Pepper Masala, Aattu Eeral, Goat Liver Masala Lamb Liver Masala/ Eeral Pepper masala/ Mutton Liver Masala, a spicy and tasty side dish made from goat liver and flavored with Indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Lamb Liver/Eeral - 200gms
Pearl onion - 7
Big onion(medium size) - 1/2 
Tomato -1
Garlic - 4
Ginger paste - 1 tsp 
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Curry leaves - few
Coriander leaves - few
Sesame Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 3 to 4
Cardamom - 2

Procedure

First cut the liver into small pieces and wash it thrice in water and then add some turmeric powder and rub on it well and wash it once & keep it aside until use.Peel the onions(both pearl and big) and chop them roughly,cut the tomato & garlic into small pieces.Heat the kadai with oil, add cinnamon,cloves and cardamom and fry it in oil for 30 secs.

Then add the onions ,curry leaves & garlic one by one and saute till the onions becomes translucent.

Add the ginger paste and saute for 30 secs and then add the tomatoes and saute till it becomes mushy.

Now add the liver pieces and saute till the outside turns white,then add all the spices (turmeric,chili,coriander powder) & salt.

Add enough water and cover the kadai with lid and cook till it becomes soft.Then add the pepper powder and garam masala powder and mix it well.

Finally add some coriander leaves and switch off the flame.

That's it ! Tasty & Spicy Lamb Pepper Masala is ready.

Related:How to make Mutton Sukka

Notes:

• Add more or less water as per the consistency you prefer.
• It may take approx 18-20 mins to cook the lamb liver in a kadai.
• Instead of cooking in kadai,you can use pressure cooker too & cook it for 3 whistle
• If you want more pepper flavor, reduce the chili powder and add more pepper powder.

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Restaurant Style Egg Kothu Parotta | Egg Kothu Parotta with Veggies

Restaurant Style Egg Kothu Parotta, a delicious parotta recipe made with minced parotta, vegetables and eggs. The taste of Kothu parotta from the restaurants is so different from the parotta stall/ road side shop kothu parotta.

In the restaurant , they have added vegetables to the kothu parotta and its tastes good in its own way. So today i'm gonna share a recipe that tastes almost similar to restaurant kothu parotta.

 
I have fond memories in association with kothu parotta. ST is a big fan of parotta in any form. He likes to eat parotta even for lunch without any complaint. After marriage, due to my passport delay, i was supposed to travel alone from Chennai to Denver in flight(is there any other way? :-) ) for the first time.

I landed around 4 PM and ST was there to pick me up and we drove 1 hr to reach Longmont. By that time,I was very hungry and ST prepared egg kothu parotta for me with the frozen parotta and it was so delicious. At that time, i hardly knew any cooking (read as "NOTHING" :-)) and i was amazed by his cooking skill and the taste of the kothu parotta.

 
Ok,now coming to today's recipe, i have used home made parotta, but you can use the frozen parotta also, that too tastes equally good. In addition to the eggs, i have added some colorful veggies to make it look vibrant and inviting.

If you don't like veggies in your egg kothu parotta, feel free to omit them. Likewise, if you want to make it as pure veg kothu parotta without eggs, go ahead and make it. Still it tastes awesome! 

Restaurant Style Egg Kothu Parotta

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Dinner | Recipe Cuisine: Indian
Egg Kothu Parotta, leftover parotta recipe, muttai kothu parotta, Kothu Parotta, Restaurant style egg kothu parotta,kothu parotta,Egg kothu parotta with vegetables,minced Parotta Egg Kothu Parotta,a delicious recipe made with minced parotta,egg & vegetables.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Parotta - 4
Eggs - 2
Onion(small) -1 
Tomato(small) - 2
Ginger garlic pasta - 1 tsp
Capsicum - 1
Green peas - 2 tbsp
Carrot - 1/2
Curry leaves - few
Coriander leaves - few
Oil -1 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste 

Procedure

Chop onion,tomatoes,carrot & capsicum into small pieces.Heat a pan with oil, add cinnamon,cloves and cardamom and fry it for 30 secs, then add the onions & curry leaves, saute till it becomes translucent.

Then add the ginger garlic paste and saute it till the raw smell leaves,then add the carrot and green peas and saute in the oil for 1 min, then add the tomatoes and give a good mix.

Add all the spices (turmeric , red chili & coriander powder) & salt and mix it well with the veggies.

Now add the capsicum,give a good mix and then add 1/4 cup of water and cover cook the veggies till all the moisture evaporates.

In the mean time, roughly tear the parotta into small pieces by your hands and keep it ready, Once all the moisture evaporates from the veggies, add the garam masala powder and cook for few mins.

Then crack open the two eggs , and mix it mix vigorously , when the egg is half cooked,add the parotta pieces.

Continuously mix till all the eggs are completely cooked and the parotta becomes non- sticky to one another. Switch off the flame & add the few coriander leaves on the top.

Tasty & restaurant style Egg Kothu Parotta is ready.Serve it with Onion Raita.

Related: How to make Parotta Salna

Notes:

• I have used mix of green and red color capsicum.
• If you want more tanginess, finally squeeze 1/2 of a lemon.
• Add the parotta pieces till the egg is runny, that way you got the nice coat of egg on each piece of parotta.
• For the given measurement, the spice level is medium, you can add more or less of chili powder as per your liking.
• I have added the capsicum later in the masala as i don't want mushy capsicum in the kothu parotta.
• Instead of tearing the parotta with hands, you can cut into small pieces using knife,if you want uniform pieces.

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Baked Avocado Rolls with Phyllo dough | Avocado Spring Rolls | Appetizers

Baked Avocado  rolls , a delicious snack with crispy outside and creamy avocado inside. It's a perfect appetizer for your meal or a snack to munch on along with your evening tea. It's one of the easiest snacks that you can make in minutes provided that you have phyllo sheets. 

When we visited BJ's restaurant for the first time a couple of months back, we ordered the avocado egg rolls for the appetizers and that's the first time that i had tasted avocado rolls and i loved it so much. Crispy outside and creamy avocado filling make it so good.It's been in my mind for a long time to try these crispy rolls and finally last week I tried this Avocado Rolls, instead of using egg wrapper as pastry, I used the phyllo dough that's sitting idle in my refrigerator for a week. Since I was using phyllo dough, I baked the rolls instead of deep frying, one more reason to indulge these rolls without any guilt 😀.

Related: How to make Baklava using  Phyllo Sheets

To be honest it was way too good than what i had expected.Because of phyllo sheets, the outside was so crispy and i'm sure that it would stayed crispy for longer time than the one made with egg wrappers.I won't say that it was like BJ's Avocado Egg rolls, but if you like that one, definitely you're gonna love this, so what are you waiting for, try this rolls and enjoy with your family.

Baked Avocado Rolls

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 3 
Recipe Category: Appetizers | Recipe Cuisine: Mexican
Avocado Roll, Baked Avocado Roll, Avocado Spring Rolls Baked Avocado rolls , a delicious snack with crispy outside and creamy avocado inside.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Avocado(ripe) - 2
Onion(chopped) - 2 tbsp
Coriander leaves(chopped) - 2 tbsp
Jalapeno - 1
Lemon - 1
Salt - to taste 
Phyllo Sheets - 7
Oil - for brushing

Procedure

Preheat the oven at 350F
Finely chop the onions,coriander leaves & jalapeno into small pieces and keep it ready.Cut the avocado into two, remove the seed and scoop out the flesh into the bowl

Mash the avocado into smooth paste with fork,immediately squeeze the lemon juice into it.

Then add the onions,coriander leaves & jalapeno into the avocado along with required salt and give a good mix.That's it stuffing is ready.

Take the phyllo sheets and thaw as per the instructions and then take one sheet at a time on the working board,brush it with oil on all over the sheets.

Now take a spoonful of avocado filling and place it on top center of the sheets, fold the sides and then start rolling the sheets till the end.

Place the rolled sheets into the baking tray, similar do the remaining sheets and brush the top with oil and bake it in the preheated oven at 350F for 22-25 mins.

Tasty & crispy spring rolls are ready.

Related: Baked Onion Samosa with Phyllo Sheets

Notes:

• Cover the phyllo sheets with damp kitchen towel until use, it has the tendency to easily became dry.
• I brought phyllo sheets from walmart in the frozen section and I think it will be available in all major grocery stores. 
• Instead of oil for brushing, you can use the butter for richness.
• Taste best when it's warm.
  

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Keerai Kootu | Spinach dal | Palak Dal | Palak Kootu

Keerai Kootu,an easy and healthy accompaniment made with any greens and dal.For this recipe, you can use whatever the greens you like, here today i have prepared this keerai kootu with spinach.

This keerai kootu is almost similar to the accompaniment served in restaurant along with meals.If you had meals in any restaurant at Tamilnadu, you might knew what i'm talking about.To be honest, I was not a big fan of any accompaniment that served with meals in restaurants, for that fact any meals at all. 

But a few years ago, when we were travelling from Bangalore to Tirunelveli, we stopped for lunch at the restaurant(forgot the name) nearby Thirumangalam toll gate at around 3 PM, we both were extremely hungry, so i too ordered meals on that day, normally i stick with tiffin items in restaurant. But i was glad that i ordered meals on that day, it was so good and particularly i liked this keerai kootu from their full meals.

Later i tried this keerai kootu with what i had remembered from that day and it turned out super delicious and it became a staple accompaniment in our home.Recently i noticed that i didn't post about this, so a few days before i had tried with spinach for the first time and we like it so much and now i'm here with the post.

Keerai Kootu

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: accompaniment | Recipe Cuisine: Indian
Keerai Koootu, Spinach Dal, Palak Keerai Kootu, Palak dal, Palak Kootu Keerai Kootu,an easy and healthy accompaniment made with any greens and dal.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Spinach - 2  cup tightly packed
Moong dal - 1/4 cup
Chana dal - 1 tbsp
Onion (small) - 1/2
Tomato(small)  - 1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Asafoedita powder - 1/4 tsp
Salt - to taste
Oil - 1/2 tsp
To Temper
Oil - 1/2 tsp
Mustard & urad dal -1/2 tsp
Red chili - 1 

Procedure

In a pressure cooker,add the washed moong dal , asafoedita  powder & water . Then in the small bowl, add chana dal with 1/4 cup of water and place it in the pressure cooker and cook it for three whistle.

Once the pressure is automatically released from the pressure cooker, open it & keep it aside until use. Chop the onions and tomato into small pieces and roughly chop the spinach.Heat a kadai with oil.

Add the onions and saute till it transparent,then add the tomatoes and cook till the tomatoes are soft.

Then add the spinach and saute till it shrinks, then add the spices (turmeric & red chili powder) & salt.

Mash the moong dal with laddle and add into the spinach, then add the chana dal.

Mix it well, if needed add water and bring to boil for few minutes.In the meantime, temper the ingredients listed under "To Temper" & add into the spinach dal and switch off the flame.

That's it , Keerai Kootu is ready to serve.

Related: How to make Spinach Masiyal

Notes:

• Pressure cooking both the dal together works better for me, by the time, moong dal is mashed, the chana was softly cooked yet retain its shape,the way i liked it.
• Instead of pressure cooking chana dal, you can soak it for 1/2 hr and then cook it in kadai for 10 mins before adding spinach.
• If you wish, add few chopped garlic along with onions, sometimes i do and sometimes i don't.
• You can make this with moong dal alone too.
  

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Tandoori Chicken | Tandoori Chicken in Oven

Tandoori Chicken,a famous starter recipe originated from the indian subcontinent and now it's widely popular in throughout the world.Traditionally, this recipe is prepared by using the tandoori clay,as in home, we don't have that, we can use the conventional oven to make this delicious starter.
For this recipe,the chicken is marinated in curd and other indian spices.You can use the readily available tandoori masala, but today, i don't use the store brought tandoori masala, i have prepared my own spice masala. Let's see how to make tandoori chicken in oven

Tandoori Chicken in Oven

Preparation Time : 3 hrs | Cooking Time : 30 mins | Serves : 2 
Recipe Category: Starter | Recipe Cuisine: Indian

Ingredients
Chicken - 1 lb
Curd - 1/2 cup
Ginger Garlic Paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste
Oil - 1 1/2 tbsp
Lemon Juice - 1 tbsp
Orange food color - a pinch

Procedure

First wash the chicken in water thrice and then finally add some turmeric powder to the chicken and wash it once . Then make a slit on the chicken as shown below and keep aside.In a large pot/bowl, add the curd, ginger garlic paste and all the spices(turmeric,red chili,coriander,cumin & garam masala powder ) and salt.Mix it well.Then add the lemon juice,oil and the orange food color, mix it well.Add the chicken pieces and mix it well. Marinate for atleast 3 hrs or for best results marinate overnight in the refrigerator.Preheat the oven at 450F and take the tray, lined it with foil paper and then place the cooking rack on the top,take the marinated chicken and place it on the top of the cooking rack.Bake it in the preheated oven for 25 mins and broil for 5 mins to get that smoked effect on the top.That's it, Tasty & juicy Tandoori Chicken is ready.

Notes:

• For the given measurements, it's medium spice,adjust as per your taste.
• At least 3 hrs marination is best for juicy tandoori chicken.
• Slit  on the chicken helps to penetrate the spices into the chicken.
• Tray helps to collect the dripping masala and also lining it helps to clean the tray easliy after cooking.

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