Mutton Liver Fry

This yet another simple liver fry is a dish that my BIL made when we had visited them. As I was saying when we visit my sil, the cooking happens without anybody actually knowing who does what. Like in this thali, it was cooked by three different people over 2 hrs and it was nearly for 20 people. I took the majority time as I was making the Nawabi Biryani and Chicken Fry. Rest was done on the fly. And it's mostly my BIL who never appears to be cooking, but does it with ease. 

My SIL complains that she does all the underdog job, while he appears to be the pro chef and just sautes the pan. Well he says anyways the final saute is what matters is what he replies! All in all, the liver fry was the quickest I saw being done. It hardly took any time and more over it was made in Pressure cooker. 

They always go with a ground masala that they store for a day or so. And at times like this when we have to cook for huge crowd, we always grind the masala in the morning and keep it ready.

So we had the ginger garlic paste ground along with coriander leaves. Then the usual masala paste was also ready. Having these pastes handy helps us do the cooking much faster than you can imagine, especially when there is a huge crowd to please!

Mutton Liver Fry

Ingredients Needed:

Mutton Liver - 1/4 kg
Onions - 1 medium
Coriander, Ginger Garlic paste - 1 tsp
Salt to taste
Oil - 2 tsp
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch

Masala to be ground
Coconut - 1 tbsp
Clove - 2
Cinnamon - 1"
Cardamon - 1

How to make the Liver Fry

Wash and chop into small pieces

In a pressure cooker, heat oil, saute onions, then add the coriander ginger garlic paste. When it browns, add the liver pieces.

Saute for 5 mins, then add the ground masala along with the spice powders and salt. Simmer and saute for 5 - 7 mins till the masala look browned.

Add 1/4 cup water and cover with lid and pressure cook for 2 -3 whistle, or till the liver is cooked.

Once the pressure is off, remove the lid and cook on high for the excess water to evaporate.

Serve as side dish. This dish is more of a dry starter



My vacation is almost nearly the end, meaning Konda starts her school this Monday. So my days of relaxed mornings are matter of past. Will be seen rushing around without any cause! Because of the scorching heat, the reopening was postponed much to the delight of the kids.

Now the day is here and she starts her 8th grade. The never ending confusion over the second language is there, last year they removed Hindi and had Tamil. This year they removed Tamil and got back Hindi. I don't understand why govt should be playing on kids syllabus like this! I would surely want her to know both the languages.

Anyway here's wishing my sweetie pie all the best.

Labels: ,