RAPID BOOSTERS OF HAEMOGLOBIN-INCREDIBLE GOAT'S LIVER AND SPLEEN GRAVY

INCREDIBLE GOAT'S LIVER AND SPLEEN GRAVY

Goat's liver and spleen are the miraculous sources of iron contents.
Especially good for those people who have a lot a lot of blood during major surgeries or to those whose haemoglobin (HB) dropped to an extremely low level.  If they consume this meat weekly once, Haemoglobin levels rose up to normal.  It is good for kids, anaemic people, pregnant women and Lactating Mothers.

This Goat's organ meat when cooked with a host of spices, it is one of the super tasty dishes to hot steamed rice and any breakfast food like idlis, Dosas, Chapatis.

Cooking Time including preparation time: 30 minutes /Yield: 2 liberal servings.

Ingredients:

Goat's liver and spleen 250 gms
Shredded Coconut 4 Tbsps
Coriander powder 2 Tsps
Cumin powder 1 Tsps
Pepper powder 1 Tsps
Poppy seeds 1 tsp soaked in 5 ml water for 10 minutes
Mace 1 pc
Cinnamon sticks 1 inch 2 pcs
Nutmeg half to be powdered
Cardamom pods 2 pcs
Cloves 5 pcs
Star anise 1 pc
Bay leaf 1 pc
Coriander greens a fistful
Fresh Curry leaves 25 -30
Shallots 30 pcs
Green Chilly 1 split
Dry red chilly 2 -3 pcs
Turmeric 1/2 tsp
Fennel seeds 1 tsp
Tomato chopped 150 gms or one bowl
Ginger 1 tbsp grated
Garlic 1 tbsp grated
Groundnut Oil 2 tbsps
Sesame Oil 2 tbsps
Fried grams 1 tsp
Red chilly powder 1 tsp
Salt 3/4 tsp

Procedure:

Wash the liver and spleen thoroughly in water.
Chop them into rough cubes
Set ready.
Place the coconut grates, Coriander, Cumin and Pepper powder, soaked poppy seeds with water, Fried gram and 150 ml water in a mixer jar and grind to fine-textured content.
Heat the Pressure pan with Groundnut oil on medium flame
Add fennel seeds to crackle.
Once they start crackling add mace, bay leaf, Cinnamon, Cardamoms and cloves.
Followed by the shallots, curry leaves, dried red chillies split and green chilly.
Saute on medium heat.
Add Turmeric.
Saute until the shallots turn transparent.
next, the ginger and garlic grates should be added.
Add tomatoes and saute until mashed on low heat.
Low heat is enough for sauteing all the ingredients since the optimum temperature is maintained in the pressure pan.
Add liver and spleen and saute on medium heat.
Add Red chilly powder and combine together.
Add nutmeg powder and salt

Transfer the ground coconut contents and saute to fry and combine together.
Add 150 ml water and stir well.

Raise the flame to medium level and cover and cook up to 3 whistles.

Let it rest for 10 minutes. 
Remove the weight and add A fistful coriander greens chopped.
Pour Sesame oil generously.
Stir again to blend all the ingredients and spices together

Now the perfectly delicious Goat's liver spleen gravy is ready to have.
It is an excellent combination to hot steamed rice. It goes very well with any breakfast items.

Give a try.
Do drop your feedback and likes.

Audio background:

 Music Credit: LAKEY INSPIRED
Track Name: "Fast Lane"
Music By: LAKEY INSPIRED @ https://soundcloud.com/lakeyinspired
Original upload HERE - https://soundcloud.com/lakeyinspired/...
Official "LAKEY INSPIRED" YouTube Channel HERE - https://www.youtube.com/channel/UCOmy...
License for commercial use: Creative Commons Attribution 3.0 Unported "Share Alike" (CC BY-SA 3.0) License.
Full License HERE - https://creativecommons.org/licenses/...
Music promoted by NCM https://goo.gl/fh3rEJ

REFRESHING APPLE MILKSHAKE

A refreshing Apple Milkshake is the much-needed energetic drink on hot and sweltering noon of Summer!
Apple milkshake has the good amount of vitamin A, B6 and C
and minerals like Calcium, Potassium, Phosphorous, Magnesium, Manganese and Iron.
Apples are the relatively good source of fiber.

Easy and quick to make in just a few minutes.

It is quite a simple and fast way for the moms to make it in the busy mornings. Also, it is so comfortable and convenient to have on the go. Especially for kids, working women, Milkshakes are comfort breakfast and this is the smart way to include fruits in their regular diet.

How to make this?

Ingredients: 

Three apples
500 ml  Cold Milk
2-3  tablespoons of honey
8-10 Icecubes
1 Tablespoon of Pistachio flakes

Procedure:

Wash the apples thoroughly.
Peel off the skin.
Note that the apple tends to change into brown colour and so splash water every time, you cut the apple for juice or milkshake or any other dish.
Remove the seeds and the central portion.
Chop into chunks.
Fill the blender with chunks 3//4 th level of the jar.
Blend at high speed.
Open and add honey and then again blend for 2 seconds.
Mix the apple puree with cold milk.
Drop 4-5 ice cubes to each glass.
Fill the Glasses with the milkshake.
Garnish with Pistachio flakes.
Serve chilled.
Enjoooooooy....


Cooking Time including preparation Time: 20 minutes
Yield: 2 servings of 300 ml each.

Audio background:

Summer Spliffs by Broke For Free http://brokeforfree.bandcamp.com/
Creative Commons — Attribution 3.0 Unported — CC-BY 3.0
https://creativecommons.org/licenses/...
Music promoted by Audio Library https://youtu.be/emnDN1l0pzc

A new beautiful video is playing live on youtube channel!

Do refer to the video!

SCRUMMY GINGER-PEP EGG CURRY

Eggs, being the amazing source of proteins can be twisted to make many more delectable delights. One such scrumptious dish is that 
GINGER-PEP EGG CURRY where pressure-cooked eggs are just simmered in spicy flavored gravy. It has a mild tangy taste of tomato coupled with the aromatic flavors of masala spices and especially specific ginger-roots that are fried along with coconut contents. The highlight of this egg curry is that the Ginger imparts a fantastic flavor to the Curry.

We can have it as a delicious accompaniment to dosas,  chappatis, Rotis, Pooris, One-pot meals and Briyanis.

Easy to make.
Just give a try.

How to make the stunning Egg curry?

Ingredients:

 3  pressure cooked eggs
 Grated Coconut 4 tbsps 
 Fried gram 1 tsp    
 Coriander powder 2 tbsp
 Cumin powder 1 tsp
 Pepper powder 1 tsp
 Poppy seeds 1 tsp (to be soaked in water for 10 minutes)
 Cinnamon 2 inches
 Stone flower 1 pc
 Nutmeg 1/2 powdered  
 Mace 1 pc
 Cardamom pods 2 pcs
 Cloves 4 pcs
 Bay leaf 1 pc
 Fresh Curry leaves 20-25 pcs
 Bellary Onion one chopped
 Green Chilly 1 pc
 Red chilly powder 1 tsp
 Turmeric powder 1 tsp
 Tomato one roughly chopped
 Fennel seeds 1 tsp
 Groundnut Oil 2 tbsps
 Rock Salt 3/4 tsp
 Mustard seeds 1/2 tsp
 Ginger Root 10 gms peeled and grated
 (Grated ginger 1 tsp to be  reserved for the final addition to the gravy)
 Coriander greens, a fistful

Procedure:

Wash the eggs thoroughly in water
Pressure cook the eggs in a bowl containing 150 ml water.
Just one whistle is enough on medium heat.
Set aside to cool down.
Deshell the eggs.
Set ready.
Grind the coriander powder, cumin powder, pepper powder poppy seeds with soaking water, grated coconut, 1 tsp of fried gram
Add 150 ml water and grind to fine content.
Now heat the pan with oil over medium flame
Add mustard seeds to crackle.
Once it starts to crackle, add spices.
Then onion, green chilly and curry leaves.
Add powdered nutmeg.
Add turmeric, red chilly powders.
Lay the bay leaf in oil to fry.
Saute for 5 seconds until the onion turns transparent.
Add Ginger grates 
Add tomato
Saute for 5 seconds until mashed
Place the eggs gently and saute for 2 seconds.
Transfer the ground coconut contents.
Allow frying the masal and coconut contents for few seconds on medium heat.
Add rock salt
Add 100 ml of rinsed water.
Let the gravy thickens on medium heat.
Stir occasionally to avoid burning at the bottom.
Once the gravy thickens, let rest for another 5 seconds on low heat.
Add coriander greens chopped and 1 tsp grated ginger finally.
Now, the Scrummy Ginger-pep Egg Curry is ready to have!
It goes very well any meal, you wanna try!

Cooking Time including preparation time:30 minutes
Yield: 2 servings. You can multiply the quantities as per your need.

Audio background:

Song: Ikson - Eclipse (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link: https://youtu.be/Ky63VFgkQa0

music credit 2. 

Song: Ikson - Spring (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link: https://youtu.be/xSZU2XMUAYY

music credit 3
Summer Spliffs by Broke For Free http://brokeforfree.bandcamp.com/
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
https://creativecommons.org/licenses/...
Music promoted by Audio Library https://youtu.be/emnDN1l0pzc

CRUNCHY KHARA BOONDI

CRUNCHY KHARA BOONDI - a beautiful video is going live on YouTube channel..
Do watch

Leave your feedback, Dears!


The versatile savoury variation of the droplet sized crispy treat is called as Khara Boondi.

There are two important conditions to make this lovely tiny balls:

Make sure, your Oil is perfect hot enough. Drop a few little droplet sized batter into the hot oil. If it comes up to the surface immediately, the oil is ready to deep fry the Boondis.

Once your first batch of boondis is fried, wash your perforated ladle and wipe well. Grease the oil on both sides of the ladle and use for the next batch. Otherwise, you cannot get that perfect round and tiny ball-shaped boondi.

Cooking Time 15 minutes

Yield: Out of 350 gms flours, you can get 350 gms snack.


How to make?

Ingredients:

Besan Flour 250 gms
Raw rice flour 100 gms
Asafoetida 2 pinches
Red chilly Powder 3/4 tsp
Butter 25 g
Salt 3/4 tsp
Cooking Soda 1/8 tsp
Water 200 ml
Curry leaves 25 pcs
Oil to deep fry 500 ml

Procedure:

In a mixing bowl, add besan flour and raw rice flour.
Mix well.
Add salt, cooking soda, Red chilly powder
Mix again.
Add butter.
Mix well.
Add water little by little.
Blend fast.
You will get Idli batter consistency.
The batter is ready.

We use a perforated ladle here to make boondis.

Heat the oil to the required temperature.
If you drop a little bit of the batter in Oil, it should be come up immediately.
That is the required temperature to deep-fry.
Wipe the perforated ladle with a clean cloth and grease it with oil both sides
Hold the ladle over the hot oil.
Pour the batter on the ladle and gently shake the ladle.
The droplet sized boondis fall into the oil.
Bubbling and deep-frying!
Once the oil bubbles cease or reduce to the minimum, the boondis are ready to take out.
Drain the oil and take out the boondis and collect them on a tissue paper to absorb excess oil.
Repeat the same process until the entire batter exhausts.
Four batches, I am sure.
Temper the boondis with fried curry leaves.

Crunchy Khara Boondi is ready to enjoy.

LUSCIOUS CHICKEN STIR-FRY

The chicken chunks cooked in a medley of distinct flavors of spices and coconut 
The proportionate use of coriander seeds, cumin seeds and peppercorns imparts a subtle flavor and taste which is balanced with a variety of spices. 

How to make this absolute treat?

Ingredients:

 Broiler chicken chunks 500 g
 Fresh coconut grated 3 tbsps Curry leaves 25 pcs
Coriander greens a fistful
Salt 1 tsp
Tomatoes 3 pcs
Shallots 25 pcs
Turmeric 1 tsp
Red chilly powder 1 tsp
Poppy seeds 1 tsp
Fennel seeds 1 tsp
Groundnut Oil 2 tbsps
Green chillies 2
Ginger grated 1 tbsp  (half for grinding half for tempering)
Garlic grated 1 tbsp (half for grinding half for tempering)
Mace 1 inch
Stone flower 1 pc
Cloves 5 pcs
Cinnamon 2 inches
Cardamoms 2 pcs
Star anise 1 pc
Coriander powder 2 tsps
Cumin seeds powder 1 tsp
Pepper powder 1 tsp

Procedure:

Step 1:

Assemble the ingredients to grind:

Ginger grated 1/2 tbsp
Garlic grated 1/2 tbsp
Coconut grated 3 tbsps
Coriander Powder+ Cumin Powder+Pepper Powder mixture
1/2 portion Reserve half a portion for tempering.
Poppy seeds, Turmeric 1/2 tsp
Water 100 ml
Grind to fine content.

Step 2:

Cooking process:

Wash the chicken chunks thoroughly.
Drain the water completely.
Heat the pan with OIl.
Add Fennel seeds 1/2 tsp
Then, add a Stone flower, Cardamom pods, Mace, Cinnamon crushed pieces, Cloves.
Once they start to fry, add shallots, green chillies, curry leaves, the remaining portion of Ginger-Garlic, Turmeric, Red Chilly powder, Coriander powder mixture.
Saute until the Shallots turn translucent.
Add  Tomatoes and chicken chunks
Saute on medium heat until chicken turns pale and shrivels.
Add salt.
Cover and cook for 5 minutes on medium heat.
Open the lid and add the ground coconut and spice contents.
Add coriander greens
Boiling and bubbling
Stir and cover.
Let it rest for another 10 minutes on medium heat.
Open and stir again.
The gravy starts to thicken and coats around the chicken chunks.
Allow simmering for 2 minutes.

Luscious Chicken Stir fry is ready to enjoy!

Cooking Time: 30 minutes
Yield: 2 liberal servings.


A new video is going live on YouTube channel!
Refer the Video,  please!

Do watch!

WHEAT VERMICELLI VEGGIE UPMA

Among most loved breakfast items, Vermicelli Upma scored high rank not only for its amazing flavours,  but also it is a light and comfort food that is a perfect start to the day. It is a healthy and nutritious way to cook the wheat vermicelli loaded with a host of beautiful carrots and french beans. The usual traditional tempering of mustard, onion, green chillies, curry leaves, ginger, asafoetida that transform the Upma to a miraculous treat.

Curd with onion and Coconut chutney are the best combinations for this delightful breakfast.

We can finish off with ghee-roasted cashews to enrich this Upma.

Serve hot!

Cooking time: 20 minutes

Yield 2 servings.

.  

Music Credit 1

Spring by Ikson https://soundcloud.com/ikson

Music promoted by Audio Library https://youtu.be/5WPnrvEMIdo

Music credit 2:

SUNNY HOLIDAYS by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas

Creative Commons — Attribution 3.0 Unported— CC-BY 3.0 

http://creativecommons.org/licenses/b...

Music promoted by Audio Library https://youtu.be/KNek-0Gems4

Do watch the new video of wheat vermicelli Veggie Upma is now live on YouTube right now.

ABSOLUTELY MIND BLOWING GOAT TROTTERS STEW!

A beautiful video on "Absolutely mind blowing goat trotters stew is now live on YouTube!

Do watch.

This is a very comfort and healthy stew made from the kid goat trotters/feet, bones from the leg with rich gelatin marrow covered with meat. India being a culturally varied country, the making and the taste differs each region to region to incorporate the spices with Goat trotters. The traditional method is very slow cooking over the fire. The recipe above is cooked in pressure cooker. Either way, this stew is very delicious.  This stew has high medicinal values and recommended for recuperating the weak patients. The perfect blend of cumin, coriander, pepper, garlic-ginger and other aromatic spices will make this stew to the next level. 

Cooking Time 20 minutes

Yield: 2 servings. You can multiply these measurements while you make for more people. 

Ingredients:

Kid goat trotters 200 g

Tomatoes 3

Turmeric 1/2 tsp

Cumin powder 1/2 tsp

Pepper powder 1/2 tsp

Coriander powder 1 tsp

Red Chilly powder 1 tsp

Stew mix 1 tbsp

Fennel seeds 1 tsp

Star anise 1 pc

Mace 1/2 inch

Stone flower 1 pc

Cinnamon 2 inches

Poppy seeds 1 tsp

Cardamom 2 pcs

Coconut grated 1 tbsp

Shallots 25 pcs

Ginger grated 1 tbsp

Garlic grates 1 tbsp

Green chillies 2 smaller size

Sesame oil 1 tbsp

Curry leaves 15 pcs

Rock salt 1 tsp

Coriander greens, a fistful

water about 300 ml

       

LINGERING CARROT HALWA

One Unique dessert, most of the Indian people look forward to in special family occasions is Carrot Halwa. This indulgent sweet traditionally laden with fresh cow ghee,  carrot coarse paste, sugar, pistachio flakes cardamom seeds that tastes divine. Here is for you,   the absolutely delicious and quick fix delight!

Cooking Time: 10 minutes
Yield Two servings

Ingredients what we need:

Carrots 500 g
Sugar 100 g
Fresh cow ghee 50ml
Cardamom seeds 10 pcs to be crushed
Pistachio 15 pcs to be chopped into flakes.

Procedure:

Wash and Trim off the ends
Scrape the carrots
Grate the carrots and grind to a coarse paste without adding water.
Low heat should be maintained throughout the process.
Sugar melts and carrot water contents evaporate in five minutes.
The entire mass becomes transparent.
Add ghee, pistachio flakes and cardamom seeds.
Gently fold the contents several times to combine all the ingredients together.
Turn off the heat and enjoy!

This is a Superhit tomato spicy variant.  This is quite different from other regular chutneys and pickles. What makes this tomato thokku is so special is the addition of mint leaves.  The mint leaves bring out the robust flavour to die for.

Tossing the tomatoes in sesame oil is another secret to this delicious dish. 

Cooking Time: 20 minutes.
Yield: 750 g tomatoes serve four servings.

Now the beautiful video of making Tangy-Jammy Tomato Thokku is going live on Youtube channel.

Do watch! Dears!

GRAINY SWEET SAPOTA MILKSHAKE

The natural Fructose and Sucrose contents packed in Summer seasonal fruit Sapota/Chikoo/Naseberry or Mud Apple give a powerful energy to our body. A Magical Energy Booster! The high content of Tannin which is a natural anti-inflammatory agent. It keeps our digestive system in check because it fixes the constipation problem and regulates the function of bowel system. Sapota is loaded with antioxidants, Calcium, iron, phosphorous, folate, magnesium, potassium zinc, copper and selenium. Hence it is good for treating B.P and anemia. Its electrolytes regulate our body metabolism. It helps to reduce the weight. It beautifies the skin and hair. Preparation time: 10 minutes Yield: 5 fruits +300 ml milk, honey and 8 ice cubes give 2 servings.

Do refer to the video playing on youtube!

CRAVING IDLIPODI

How to make Craving IDLIPODI?

Ingredients: 

Red Chillies smaller size 25 pcs
Curry leaves 20-30 pcs (optional)
Chana Dal 50 g
Black Urad Dal 200 g
Asafoetida 2 pinches
Salt 1 Tsp
Sesame Oil 60 mg to mix

Procedure:

Dry-roast all the ingredients on medium heat separately.
Set aside to cool down.
Grind to a fine powder at high speed.
Serve the Idli Podi mixed with Sesame Oil.
This podi combines with idlies excellently.
We can use ghee to mix with this powder.

Do refer the video published on youtube!