Friday, October 02, 2015

Mutton Liver Kheema Masala Recipe | Eeral kheema masala

Though I don't taste any kind of liver dish, I make it for Happy & Jany. Liver is rich in iron and I try to give it to Happy whenever it is possible. Already I have posted mutton liver pepper fry here. Though Happy likes liver, sometimes she never touches it. So to make her eat without any force, I tried this recipe. After that she had it without any hesitation. I just mixed this kheema masala with steamed rice and fed her. I was able to feed her little more than her usual quantity, when I mixed rice with this. If you are a non vegetarian, don't miss to give your kids this liver masala at least twice in a month. This will be a main source for iron and you can also serve liver in the form of soup, which I will be posting it soon. Let's see the preparation steps:
Ingredients:
Mutton Liver -  250 grams 
Onion - 1 (Chopped finely)
Tomato - 1 (Chopped finely)
Ginger garlic paste - 1/2 tsp 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/2 tsp 
Coriander Powder - 1/2 tsp 
Curry leaves - few 
To Grind: 
Jeera(Cumin) - 1/2 tsp 
Fennel Seeds - 1 tsp 
Whole pepper corns - 1 tsp 
Mint Leaves - 1 tbsp 
Coriander leaves - 1 tbsp
Method:
1. Chop the onion and tomato. Grind the items under 'To Grind' to a smooth paste. Clean and chop the mutton liver finely( to very small pieces) or pulse it once in the mixie, like I have shown in the below thumbnail.
2. In a pan add some oil and saute the onions until it turns transparent. Then add the ginger garlic paste and ground masala. Saute it until the raw smell leaves and then add the chopped tomato. 
3. When the tomato turns mushy, add the chilli, turmeric and coriander powders, Finally add the ground liver. Saute the liver in oil and soon after adding, it turns crumbly. Add 1/4 water and cook it until the water content drains.
4. Sprinkle curry leaves and give it a quick stir. Switch off the flame, when the water drains completely.
The yummy and healthy kheema is ready to be served. I served it to Happy by mixing with steamed rice. This can also be used as a stuffing for paratha, bread or dosa.
Points to remember:
  • If you don't prefer to grind the raw liver, then you can chop it finely. It tastes equally good.
  • Add enough oil for this kheema masala, else it won't taste good. 
  • If you prefer it more spicy, while grinding the masala under 'To Grind', you can grind one or two green chilli too. 
Warm Regards,
Happy's Cook - Divya

3 comments :

  1. That looks so yummy. I love the presentation as well! :)

    ReplyDelete
  2. the last pic is very tempting,yummy!

    ReplyDelete
  3. I am not a fan of liver....but I must say the plating looks so wonderful that I just can't stop drooling

    ReplyDelete

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