MUTTON LIVER FRY

INGREDIENTS:
1.1/2 kl mutton liver
2.oil 2tbsp
3.onion shallots chopped 1 cup
4.curry leaves few
5.ginger garlic paste 1 tbsp
6.vinegar 1tsp
7.tomato paste 1 cup
8.green chillies slit 4
9 red chilli pwd.2tbsp
10turmeric pwd 1/4 tsp
11.jeera pwd 1 tsp
salt to taste
yogurt 1/2 cup
method:
1.soak the liver in yogurt for 1/2 hr and then wash well and keep aside.
2.Inpressure cooker, fry the shallots in oil and add the curry leaves and the ginger garlic paste .stir well.
3.add the pwds and the tomato paste.combine well.add the liver and salt.
4.close the lid and cook for15 mints.after the whistle.
5.check if done and then add the green chillies ans simmer for 5 mints.garnish with corriander leaves.
6.serve with rotis and naans:)

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FRIED BANANA RICE PUDDING/KAI CURRY

Actually this is a traditional sweet,with a little variation.stays in the fridge for a long time,and best when eaten cold.
INGEDIENTS:
ghee rice 1/2 cup(the small version)soaked in water for 1 hour
sugar 1/4 cup
coconut milk 1 cups thick
1/2 ltr. fresh milk(i used long life brand)
chana dal cooked 1/2 cup
ghee 1 tbsp
cashews 1 tbsp
sulthanas 1 tbsps
plaintain bananas 2
cardamom pwd (1 tsp)
method:
1. cook  the bananas in the cooker  for 3 to 4 whistles
2.and smash and make balls.Deep fry them in oil.

3.grind the soaked rice and the coconut milk,and sieve them.
4.pour the mixture into a vessel,add the fresh  milk ,sugar and reduce it in low heat,stirring slowly.
5.once the mixture is about to thicken add the dal,fried bananas,stir well .
6 careful not to thicken too much.
7.add the fried nuts in ghee.At last add a pinch of salt,cardamom pwd.leave it to cool.Add sugar if needed.
I love it the next day,from the fridge.:)                                     

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Fish molly

FISH MOLY

Ingredients:

pomphret 1kl

onions 3nos.

garlic crushed 1/2tsp.

tomatoes 1 small

curry leaves few

coconut milk thick 1 cup 

green chillies slit 3nos.

turmeric pwd. 1/2tsp

corriander pwd.1/2 tbsp.

pepper pwd. 1tsp.

salt to taste

Method:

1In coconut oil,add the 1 tsp mustard seeds.after crackle add the onions,fry till soft.

2.Add green chillies,garlic,pwds,salt,cook few secs.

3.Add the thick coconut milk,mix well and add the fish.

4.Serve with garnished curry leaves.Serve hot.                                                       
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