Foodie Delights

Kaleji Masala or Lamb liver fry is a unique dish and commonly cooked in the muslim households of Mysore. In my family, it is a favourite dish of all the elders as the kids do not like eating offal. During Bakrid, this is one of the dishes on EID, made from liver taken after the lamb is sacrificed. In few families, Kaleeji masala and parathas are cooked for breakfast. The Kaleeji Masala has a pleasing taste  and goes well with paranthas or with rice and dal as a side dish Ingredients Liver - 250 g   (Note-The liver should be cleaned to remove the overlying membrane) Onion - 2, chopped fine Oil - 2 tablespoon Green chilli - 2, sliced fine Ginger garlic paste - 2 tsp Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Dhania powder - 1 tsp Black pepper powder - 1 tsp Tomatoes - 3 medium sized made into a coarse paste without water Salt to taste Juice of half lemon Corainder leaves f...

In all the Muslim weddings in Mysore and surrounding regions, Warkhi ka meetha tops the dessert menu.The simplicity of this dish gives it a special place in the hearts as well as on the dining tables of all the Mysoreans. Warkhi is a variety of biscuit with a crisp crust and locally available in all the bakeries of old Mysore. Though I am not well acquainted with the history of how this simple biscuit was used into a delectable sweet dish, I do have memories of cart vendors selling this just before Ramzan. The left over biscuits can be served with tea and make an yummy combo. The taste of Warkhi ka meetha is very delicate and rich. The richness is from the ghee, saffron and the khoa. Though the preparation itself takes less time, The crushing and roasting of the coarsely pounded biscuits takes much time and needs to be done carefully. Ingredients Milk - 1 litre Warkhi Biscuits - 150 g Khoa - 100 g Sugar - 250 g ( Add less if you prefer a less swee...

Dal Ki Chutney is surely one among the list of my favourite recipes.  This very rustic and old school dish is much loved in our family. I have early memories of eating dal ki chutney with "Chawal ki roti" and since then have been a loyal fan of this simple  dish. Off course, the dal ki chutney is very versatile and goes well with dosa or with chapatis but my favourite combination is with the chawal ki roti. Tur dal used for preparing the chutney, which is roasted with other ingredients and ground with tamarind. Here is the recipe.. Ingredients Tur dal - 1 cup Dried Red chilli - 4-5 Garlic - 6 pods Coconut - 1/4 cup ( Grated) Fresh Corainder leaves - 2 stalks Fresh Mint  - 8-10 leaves Tamarind - Coin sized ball Water - 1 cup Salt to taste Method In a heavy bottom iron pan or tawa, dry roast the tur dal with dry chilli and garlic pods until the dal changes to a brown colour Add the grated coconut and roast on a low flame until the coconut loses mois...

Some recipes evoke nostalgia  and take you through a trip down the memory lane. Today, my aunt and I thought of trying out one of my nani's favorite recipes and were flooded with  memories of the bygone times. Gosht and knol khol are an unusual but an awesome combination. Even though the recipe is a basic lamb curry but what makes it unique is the knol khol added to the gravy. Try the curry either with rice or chapatis and get ready to take a trip down the memory lane. Ingredients Lamb cubes with bones - 500 gms Knol Khol , medium sized - 2, cut into wedges Curd - 100g Tomatoes - 5, medium sized - Ground into a fine paste Onion, large - 2, Ground Onion, Small - finely sliced Green chili - 2, sliced Coconut paste - 2 tablespoon Ginger garlic paste - 1 tablespoon Fresh Methi leaves - Handful ( finely chopped) or 1 tablespoon dry kasuri methi Red chili powder - 3 tsp Dhania Powder - 2 tsp Turmeric powder - 1/2 tsp Garam Masala powder - 1 tsp...

Surmai or the seer fish is the tastiest of all the  sea fishes. The fish fry recipe which I am sharing is easy to prepare and is mildly flavored to bring out the delicate taste of the fish. I usually marinate the fish fillets with lemon juice, salt, ginger garlic paste and red chili powder overnight in the refrigerator. The fish fillets soak in the spices and turn out the tastiest this way. Ingredients Surmai ( Also known as Anjal / Seer fish ) - 4 slices Fresh Lemon juice - 2 tablespoon Ginger garlic paste ( freshly ground) - 2 tsp Red chili powder - 2-3 tsp Salt to taste Maida or corn flour - 1/ 2 cup Oil - 3 tablespoon For Garnishing: Onion rings Sliced lemon Method 1. Wash and dry the fish fillet 2. In a bowl mix the lemon juice, salt, red chili powder ( 2 tsp) and the ginger garlic paste. Add little water if paste is too thick. 3. Rub the mixture onto the fish fillets and marinate in a closed container or ziploc pouch preferably o...

  Ballar ki phalli or Hyacinth beans ( Avarre Kallu in Kannada) is a much loved vegetable in the South. The winter brings in tons of fresh beans in the market and every kitchen in the neighbor hood is over zealously busy preparing the tastiest dishes with it. The beans are very versatile and bursting with flavor. They are added in vegetarian as well as with meat and chicken dishes. One of my favourite dish is the ballar aur murgi ka korma ( Chicken and bean Korma). The beans add a very subtle but very unique flavor to the curry and coupled with the spicy curried chicken, the taste is out of this world.     Ingredients   Chicken - 500 gms, Curry cut Ballar ki Phalli ( Shelled) - 1 cup Coconut paste - 1/2 cup Onions - 2 large, ground into a fine paste with 4-5 cloves and 2 cardamom pods                1 small onion -  finely Sliced Tomato - 2-3 medium ...

Craving for some Crisp, Spicy Prawn Kabab's?  They are just too irresistible.  Here we go with a quick kabab recipe which is not just quick but very easy too. Ingredients   Prawn - Medium sized, deshelled and deveined - 300g Garlic paste (coarse) - 2 tsp Red chilli powder - 2-3 tsp Black pepper powder - 1 tsp Lemon juice - 1 lemon Salt Cornflour - 2 tbsp. Oil for deep frying For Garnish - Sliced chilli, lemon wedges and onion rings Method :   Wash and drain the prawns. Add salt, garlic paste, red chilli powder Add lemon juice and mix well Set aside in a refrigerator for 1 hour. Mix black pepper, salt and cornflour Add the mixture to the marinated prawns Deep fry until crisp Serve hot with lemon wedges, chilli and onion rings .