Brain Fry
- 09
- April
- 2008
Moolai Perattal:(Verion 2) Brain Fry. Goat’s Brain Fry. Inspired by Madurai Muniyaandi Vilas style cooking!!! I have been to Madurai just twice in my life….but their style of mess is found even outside Madurai City! The mess has peculiar name board! Again the menu includes most of the goat’s spare parts in cooking! Like Boti, […]
Ratha Poriyal
- 09
- February
- 2007
Ratha Poriyal:(Country Style) Goat’s Blood Recipe. Blood Poriyal. Lamb’s Blood Recipe. Fried Goat’s Blood. Fried Lamb’s Blood. Bakra Ka Koon Sabzi. Aatin Ratham Varuval. Hmmmm…..scared by the ‘recipe title’ ! if you feel really disgusting, don’t read further. Forget it here. Can I categorize this under ‘Weird Food From India’, or just ‘Organ Food’. Is […]
Bizzare Cooking – Goat’s Intestine & Stomach
- 26
- November
- 2006
Boti Varuval:(Country Style) Bizzare Cooking! Caution….beep…beep…beep! Goat’s Stomach and Intestine Fried Recipe. I have a way to tell goats spare parts actually…to make it little appealing! Goat’s Head – Crown Goat’s Stomach – Turkey Towel Well….goat’s stomach comes with intestine! Hmmmmmm pretty weird cooking, huh! Actually after Bakrid Qurbani….my next door aunty(Rasiya’s Mother) cooks all […]
Meen Mutta Varuthadhu / Fish Roe Stir-Fry
- 27
- October
- 2006
Fried Fish Eggs:(Country Style) Meen Muttai Varuval. Meen Sinai Porichadhu. Ingredients: Rohu fish eggs 1/4 kilo(the eggs should be intact and fine quality) Bengal gram flour 2 spoons Rice flour 1 spoon Salt Chili powder 1-2 spoons Turmeric powder 1/2 + 1 spoon Tamarind paste 1/4 spoon Oil for frying. Method: In a bowl add […]
Meen Mutta Curry / Fish Roe Curry
- 23
- October
- 2006
Meen Muttai Kuzhambu: (Country Style) Fish Eggs Curry/Gravy. Meen Sinai Kuzhambu. Ingredients: Rohu Fish Eggs – 1/4 kilo Cricket ball size tamarind or 1 spoon of thick tamarind paste Red onion 1 large finely chopped Garlic 1 large peeled and semi crushed Tomato 1 large chopped Salt Turmeric powder 1/2 spoon Chili powder 1 spoon […]
Aatukkaal Paaya
- 24
- February
- 2006
Aattu Kaal Paaya:(Muslim Style) Paaya Nahari. Hyderabad Ki Paayaa. Aatukkaal Paaya. Aatukaal Paaya. Goat’s legs Soup. Goat’s bones Soup. Ingredients: Goat’s legs 4 numbers (burnt to enhance flavour)Green chilies 3 slittedGreen chili 3 gratedOnion 1 gratedonion 1 finely choppedTomato 2 choppedGinger-garlic paste few spoonsSaltTurmeric powder 1 spoonChili powder (optional)Coriander seeds powder 1 spoonMint leaves few […]
Chicken Liver Masala Fry
- 17
- February
- 2006
Liver Fry:Ingredients:Chicken Liver 1/2 kiloGarlic 8 cloves semi crushedCurry leaves 4-5 twigsGround pepper 1 spoonChili powder 1/2 spoonTurmeric powder 1/4 spoonSaltMustard seeds 1/2 spoonCumin seeds 1 spoonChenna dal 1 spoonUrad dal 1 spoonOil few spoons. Method:In a pan heat oil. Add mustard, cumin, chenna, urad, garlic and curry leaves. Let them splutter well. Fry the […]
Uppu Kandam / Goat Meat Jerky / Mutton Vathal
- 13
- February
- 2006
Mutton Vathal, Dried Meat, Uppu Kandam. Its one of the method to store the meat for a long period of time. Its kind of dry pickling with just salt. It can be stored and used as long as even 6 months to a year round! It all depends on how you prepare and store this! After […]
Moolai Varuval / Goat’s Brain Masala Fry
- 27
- January
- 2006
Brain Fry: Moolai Milagu Varuval/perattal. Pepper-Brain Fry. Ingredients:Goat’s Brain 4 no.sGarlic 6 cloves peeled and crushedSaltTurmeric powder 1/4 spoonRed chili powder 1/4 spoonBlack pepper powder 1/2 spoonMustard seeds 1/4 spoonCumin seeds 1/4 spoonChana dal 1/2 spoonUrad dal 1/2 spoonCurry leaves 1-2 twigs(crisply fry in oil and garnish just before serving)Oil 1/2 cup. Method:1. In a […]
