Keema Kaleji Recipe (Mutton Mince and Liver in Spicy Curry)

Keema Kaleji is truly a gastronomical and very fashionable recipe created during mughal era, every part of the animal or offal was cleverly used in spicy rich curries and stir fries. 

We can find this dish served across five star and mughlai food speciality restaurants across Bengaluru and India. I enjoy this dish with roti or butter naan, we can also serve this curry with steam cooked rice, best curry recipe for winter.

Subscribe to me on Youtube English or Tamil Channel for regular updates😊

Ingredients to cook mutton:
500 Grams Mutton Mince
1/2 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Coriander Powder
1 1/2 Tbsp Ginger and Garlic Paste

Ingredients for curry:

250 Grams Mutton Liver

1 1/2 Large Onion (Finely chopped)

3 Dried Red Chillies

3 Green Chillies

1 Inch Ginger (Finely chopped)

4 Pods Garlic (Finely chopped)

3 Sprigs Coriander (Finely chopped)

1/2 Tsp Chilly Powder

1/2 Tsp Turmeric Powder

1 Tbsp Coriander Powder

1 Tbsp Garam Masala

1/2 Tbsp Pav Bhaji Masala

Whole Spices: 2 Cloves, 2 Cardamom pods, 1 Inch Cinnamon, 1 Tbsp Cumin Seeds.

Sesame Oil

Salt as per taste

Coriander and Lime juice for garnish...

Please click the link to see how to prep and prepare liver for this recipe. I've cooked the liver for soup and used the liver in this recipe. mutton-liver-soup-mutton-eeral-soup.

Method:
Prep the mutton and liver ahead of time or the night before, this way it is easy to assemble later. In a pressure cooker add the bones first along with chilly powder, coriander powder, turmeric powder, ginger and garlic paste and 1 tsp salt add 1 1/2 cups water cover and place a whistle cook for 3 whistles or until the bones are cooked.

Once the pressure has reduced add the meat to the bone broth stir well cover and cook for 2 more whistles. Remove from flame and reserve.

If your preparing this night before allow the meat to cool completely place in airtight container and refrigerate until use.

Prepare the liver also the night before and store in the fridge until use.

Heat a wok on medium flame with 1 tbsp sesame oil once the oil starts to smoke add 1/2 chopped onion and dried red chillies fry until the onion turns light brown in color.

Transfer the fried onion to a mixerjar and grind to form a smooth paste a splash of water can be used to create a smooth paste.

Using the same wok add 2 tbsp sesame oil allow the oil to smoke. Add whole spices cloves, cumin, cinnamon and cardamom fry the spices until it splutters. Add the finely chopped onion fry till onion turns transparent.

Add the spice powders to the onion turmeric powder, chilly powder, coriander powder, pav bhaji masala, garam masala and ground onion paste fry all the ingredients until the raw flavor reduces.

Since the masala should not burn I have added splash of water and cooked until water surfaces on the sides.

Once the oil separates from the masala add the cooked meat and liver place on high flame allowing the moisture to reduce. Adjust salt after majority of moisture has reduced from the meat. 

Once the meat has combine with the spices and forms semi gravy switch off the flame garnish with lime juice and coriander serve hot with rice or roti...Enjoy😉

Disclaimer this is not authentic mughlai recipe. I have created this dish as per my taste preference.

Eat and Feel like a Kerelaite @Southindian Food Festival, Aloft-Whitefield, Bengaluru

I was recently hosted for the ongoing Southindian food festival at Dot Yum-Aloft Whitefield. Executive Chef Hafizulla Baig had personally invited me to experience the flavors of south. I enjoyed the festival and must thank Chef and his team for this wonderful experience.

Subscribe to me on Youtube English and Tamil Channels for regular updates😊

Executive Chef Hafizulla Baig says the on going southindian fair is an opportunity for guests to enjoy diverse regional cuisine from Tamilndu, Kerala, Andhra pradesh and Karnataka the buffet spread will cover all corners of south. When we talk about southindian cuisine right from the use of oil to spices and chillies are used in fish, meats and veggies in different ways across south region. The Southindian Food Festival at Aloft Whitefield will be featuring one southindian region everyday till 30th Nov. 

Ambience

Starters

Attuirachi Varattiyathu, Nandan Kozhi Roast, Kulluva porichadu, Spinach Vada, Vazhapoo Vada, Tapioca Kappa puzhungiyathu with Mulaku Chammanthi.

Attuirachi varattiyathu is a braised mutton dish which can also be a side dish with layer parotta or dosa, Nandan Kozhi roast was free range chicken stir fried with spices and tasted excellent with biryani.

Kulluva porichadu: batter fried fresh anchovies. The veg starters were also very tasty like the spinach medu vada, vazhapoo vada(banana flower fritter) and steam cooked tapioca with chilly chutney.
                                            Salads and Soups

Salad counter was also very colorful and bursting with fresh coconut flavors from the salads like the Kaipakka Salad (Bitter gourd salad), Venpayani Salad, Cena (Yam in coconut), Green Gram Salad, Carrot Salad, Ridge gourd Salad, Cabbage Salad, Carrot Salad along side Dhai Vada, Curd Rice, and Papads. On the display was also traditional snacks like murrukku, jackfruit chips, banana chips, masala peanuts and puffed rice ladoos...

Main course Buffet Area

Nonveg: Thalaserry Kozhi Biryani (Chicken), Varutharacha Attuerachi Curry (Mutton), Pahari Meen Mappas (Sankara Fish Curry), Irachi Peralen (Beef Roast)

Veg Spread: Muringayila Thalichathu (Sauted Drumstick Leaves), Vendakka Thengapalil Vattichathu (Okra in Coconutmilk), Mullangi Sambar(Radish), Thenga Rasam, Pachakkari Kuruma (Mixed Vegetable in coconut and cumin gravy), Kumbalanga Puli (Ashgourd in tamarind and coconut),Green Beans Thoran (Stir fried green beans in coconut), Pachakkari Kuruma kalan (Yam and plaintain in curd)

To taste all the curries and sides there was Boiled Red Rice, Nei Choru (Ghee Rice), Appams, Parottas and Puttu...

There was a separate selection of northindian dishes too for people who are allergic to coconut: Arbi Masaledar (Crispy taro root), Paneer makhanwala( cottage cheese in creamy sauce), Punjabi Aloo (crispy potato), Dal Miloni (mixed dhal in creamy gravy).

In a true southindian style they also had Pickles and podis to enhance the taste of rice and curry few pickles and podis on display were the Gongura, Garlic, Green Chilly, Amla, Mixed Vegetable, Bittergourd, Karivepakku podi, Groundnut podi(verkadalai), Karam Podi, Kandi Podi.

Desserts

Karika Payasam, Rawa Ladoo, Unniappam, Vathalappam, Pazhampori, Pallada payasam, Cut Fruits, Parippu Payasam....

My Plate

Overall views about the food and experience was excellent. The dishes I enjoyed and had second serving were the Thalesherry biryani, kerela parotta, Varutharacha Aattierachi, nadan kozhi curry, payasam and pazham pori.  Must thank Chef and Aloft team for all the efforts and invite. Visit: http://www.starwoodhotels.com/alofthotels 

The buffet price is approx 1800 to 2000/- per person. Valet Parking Available.

Homemade Desi Style Popcorn

Just for fun I happen to post...how i prepare popcorn video on insta and on my youtube tamil channel the response was overwhelming and received lot of comments and query so I planned to post a detail blogpost.  

Someone said "Homemade is  Happiness" I believe 100% in that quote. No matter how convenient and affordable products are made it is always satisfying to prepare certain dishes from scratch. I never liked the taste of ready to use popcorn out of a pack since it contains vegetable fat the after taste and feel is waxy. 

If we prepare popcorn the way I have shown, it literally melts in your mouth. This can be prepared and stored upto a week in a airtight container and served as required. 

Subscribe to me on Youtube English and Tamil channels for regular updates 😉

Ingredients:
1/4 Cup Corn Kernels 
Best corn kernels are avaiable at Reliance fresh, Big Basket, More, Thomas Bakery, Geetha Stores and Shivananda stores in Bangalore.
1/4 Cup Sunflower Oil
1 Tsp Maggi Maggi Masala (Optional)
Salt as per taste
2 Tbsp Water

Method:
Heat wok on high flame with oil.
Add the corn kernels and fry until the corn starts to splutter.

Sprinkle water over the corn and stir once.
Cover and cook on high flame allow the corn to splutter and pop.

Once the splutter sound stops remove the lid asap if not the moisture droplets on the lid will drop on the puffed corn making it soggy. Sprinkle salt and masala serve hot...Enjoy😉

Nothing like enjoying hot homemade popcorn with family. #enjoyingsimplethings #vidyascooking #desipopcorn #popcorn #itshomemade #withlove #Bengaluru

A post shared by Vidya Lakshmi (@vidyascooking) on Nov 20, 2017 at 8:38am PST

Mutton Liver Soup (Mutton Eeral soup)

Mutton liver soup is a healthy diet for kids and people suffering from joint pains. This soup is a must prepare during winter. We reduce the spices if it has to be served for a person suffering from fever or injury this soup is truly a miracle diet for everyone. 

I normally tend to cook the liver in the soup and later use the liver in a curry the taste of liver is very delicious and this way it reduces the iron flavor which is evident in the liver. I have given my twist to this soup by adding butter, peas and corn to enhance the flavor and taste.

Subscribe to me on Youtube English and Tamil Channels for regular updates😊

Ingredients:
250 Grams Mutton Liver
1 Medium Onion
2 Inch Ginger
8 Pods Garlic
3 Green Chillies
2 Maggi Chicken Stock Cubes
3 Cloves
1 Inch Cinnamon
3 Pods Cardamom
1 Star  Anise
1/2 Tbsp Pepper
1/2 Tbsp Cumin Seeds
1 Tbsp Ginger & Garlic Paste
1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
2 Tbsp Sesame Oil

1/4 Cup Sweet Corn
1/4 Cup Green Peas
1/4 Cup Cooked Chopped Liver
1/2 Onion
6 Pods Garlic
2 Green Chillies
1 Tbsp Butter 
Salt and Pepper powder.
Lime juice and chopped mint and coriander for garnish...

Method:
I get the liver pre cut into cubes from the butcher it is easy for me to clean at home I need to wash and use. But if your preparing liver for first time try to wash and remove blood clots in the liver then chop into bite size cubes.

I have washed the liver twice and used a colander to drain excess water. Peel the ginger, garlic and onion wash and roughly chop all the three ingredients. Slit the green chilies into halfs and reserve.

Heat a pressure pan with sesame oil on medium flame. Once the oil starts to smoke add the whole spices pepper corns, cumin, cloves, cinnamon, cardamom and star anise allow the spices to splutter.

Once the spices have stopped spluttering add onion, garlic, ginger along with ginger and garlic paste, chillies fry till onion turns transparent. Add the liver to the masala toss and fry for a minute.

Add stock cubes, chilly powder, turmeric powder and coriander powder to the liver fry for another minute add salt as per taste and 3 cups water cover the lid and place a whistle cook on high flame for 3 to 4 whistles or for 15 minutes.

Once the pressure releases from the pressure cooker we can strain the soup using a mesh colander/strainer. I like to serve the soup with butter tossed peas, corn and garlic. Majority of the liver will be used in a curry and very few pieces of liver will be chopped and used in this soup.

We can also strain and preserve the soup in the freezer and use as required. Just before serving heat a pan with butter and toss onion, garlic, chillies, sweet corn and peas in the butter add the soup and bring to a boil if we need to dilute the soup add 1/2 cup warm water and adjust salt and pepper as per taste garnish with coriander and serve hot 😊

#Supacorn Product Review

Hi Friends, I was contacted by Supa Corn company PR in mid march 2017 and was sent a lot of corn samples for tasting and review. I was so impressed with the product hence inspired to create recipes using the corn and wanted to post a complete review after use.

Sweet corn is very easily avaiable at supermarkets or at local grocery markets these days. I normally purchase a large batch and store in fridge. The fresh corn cannot be stored upto a week it tends to turn color and also loose most of its taste but with supacorn since its oxy packed the corn kernels remains fresh until 9 months without refrigeration. There is No preservatives added. 

What I like about supacorn is their option to serve the corn as it is or we can add to any dish. Corn kernels cooks fast under 2 minutes in microwave or we can cook in a pan. We can also consume the corn directly from the packet. 

Supa corn comes with chipotle, peri peri, achari, classic plain corn kernels and corn on cob priced between 34/- to 70/- per pack 

Visit http://www.supafood.in/ for more info. I totally recommend this product its avaiable at all supermarkets and online food app stores....Bigbasket etc. A very convenient product to store at home for easy snack can be packed and carried if we are travelling on a long journey. 

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

 Corn on Cob

 Achari Corn Kernels (Corn with pickle spices )

 Peri Peri Masala Corn Kernels

 Classic Plain Corn Kernels

 Chipotle Masala Corn Kernels

Recipes I created using #Supacorn

 Sweetcorn Chicken Burger

 Spinach Sweetcorn Curry-for Roti.

Cheesy Peri Peri Masala Corn Toast 

 Peri Peri Sweetcorn Kosambri Recipe

 Barley Risotto Recipe

Chipotle Chilly Chicken Fried Rice 

Street Food Series: Sev Puri Chaat Recipe

I am compiling easy to prepare Indian snack recipes on my blog and sev puri chaat is one among many chaat recipes. Please pre-plan and prepare all the basic base ingredients used in chaats like the puris or papdis and chutneys ahead of time and store it. 

Papdis can be stored upto 2 weeks in a airtight container and chutneys store in the fridge upto 2 to 3 weeks I normally freeze it.  The assembly is very easy later. This recipe measure serves 4 generous portions. We normally indulge in such snacks during tea time or before dinner and also serve these snacks at birthday parties.

Subscribe to me on Youtube English or Tamil Channel for regular updates 😃

Ingredients:

10 Pre-made Papdis (Please follow the recipe and prepare ahead of time)

2 Large Boiled Potatoes

1 Large Onion (finely chopped)

1 Large Tomato (finely chopped)

2 Large Carrots (Peeled and grated)

10 Sprigs Coriander (finely chopped)

1/2 Cup Store-bought Sev (oma podi)

1 Tbsp Chaat Masala

8 Tbsp Tamarind Chutney

8 to 10 Tbsp Chilly Chutney

8 to 10 Tbsp Coriander Chutney

Salt as per taste...

Basic Papdi Recipe Link

Coriander Chutney, Chilly Chutney and Tamarind Chutney Recipe Links.

Method:

I normally cook the potatoes in a pressure cooker and allow to reach room temperature and place the potatoes in the fridge until use. To prepare chaats always prep up some potatoes and reserve in fridge.

I would normally thaw the potatoes 2 hours a head of time before serving and then start to peel the potatoes  and gently crush in-between my fingers to crumble it or I will use a fork, please make sure not to mash it. Once the potato is crumbled season with salt and reserve.

Line a serving plate or tray with banana leaf we can also use fancy wrapping paper to make it look attractive depends on which occasion you want to serve these papdis.

Smear each papdi with 1 tbsp tamarind chutney. Top with crumbled potato followed by the onion, tomato and grated carrots. Before serving top with chilly and coriander chutney garnish with sev and chopped coriander, sprinkle chaat masala and salt serve right away...Enjoy😊

Chaats Series: Palak Chaat Recipe (Spinach Fritters)

Palak chaat is a popular starter served across buffet restaurants. I come across this starter almost every other day. Since I found spinach fresh and very tender in my local market I planned to prepare this recipe for my blog.

 Subscribe to me on Youtube English and Tamil for regular updates😉

Ingredients:
2 Bunches Spinach
1 Cup Maida (All Purpose Flour)
1/2 Cup Corn Flour
1 Medium Onion
1 Medium Tomato
1/4 Cup Sev (om podi)
1/2 Cup Whipped Yogurt
Tamarind Chutney
Red Chilly Chutney
1 Whole Pomegranate Seeds
2 Tbsp Chaat Masala
1 Tbsp Paprika
Salt as per taste
Oil for frying.

Prep Up:
Always prep ahead of time to prepare chaats some products can be stored upto weeks like tamarind chutney and red chilly chutney. Prepare both the chutneys and reserve. Please click here to follow red chilly chutney recipe and click here to follow tamarind chutney recipe.

If you are lucky to find spinach cleaned and washed in the super market use it if not separate only the leaves from the stem and wash thrice pat dry and reserve.

Peel, wash and chop the onion and tomato as fine as possible and reserve. 

Whip the yogurt till smooth consistency reserve.

Method:
In a mixing bowl combine maida, corn flour and salt mix well add little water at a time whisk and prepare a batter.

Heat oil in a wok on low to medium flame allow to reach smoking temperature.

Pat dry the spinach leaves well before dipping in batter. Dip the spinach leaves one at a time in the batter and gently drop in hot oil and fry for a minute on each side.

Once the outer cover or the coating turns crisp drain excess oil and reserve on a paper towel.

Assemble just before serving: In a serving platter place one layer of spinach leaves top it with the whipped yogurt.

Sprinkle salt, followed by tamarind chutney and chilly chutney. Top with onion, tomato and sev, sprinkle chaat masala and paprika serve right away...Enjoy 😊

Culinary Adventure @Signature Club and Resort, Devanahalli-Bengaluru

Hi Friends, My post Diwali short and sweet getaway was truly a rejuvenating experience. I was invited by the Brigade Group at their newest Signature club resort for a short stay. On the day of arrival we had a cake mixing and ginger bread house making to mark the start of Christmas celebrations. I have also posted detail vlogs on my Youtube Channel. 

Signature Club Resort is located at Devanahalli which is surrounded by historical monuments and sights. A must visit from the resort is nandi hills, local vineyards, Devanahalli fort, Bhoga Nandishwara temple and Lepakshi please pre-plan as per travel schedule. Signature club resort is a perfect getaway for people who dont want to venture far from the city yet can enjoy and complete vacation.



About: Signature Club Resort, a new addition to the Brigade hospitality. Set within Brigade Orchards, a 130 acre smart township in Devanahalli; Signature Club Resort offers 45 exquisite spell binding Executive and Suite rooms to meet the needs of varied segments of travellers. 

The resort is a heavenly escape from the hustle and bustle of the city offering its customers a “Green Carpet Experience”. This pristine environment is maintained because of the resort’s commitment to conserve and sustain the environment through many eco-friendly practices like rain water harvesting, solar powered lights, smart waste disposal and fresh plantations. The Signature Club Resort is also a boon to air travellers as it is located just 15 minutes away from BIAL.

Tour Around the Property and Upcoming projects are featured on my Youtube English Channel.

Aesthetics of Signature ClubResort:
The uniqueness of Signature Club Resort’s design was an attempt to replicate the traditional Mangalorean house. The lobby opens up to a beautiful two tier veranda which resembles tree branches crafted in metal and mangalorean tiles. 

The Veranda opens to a beautiful alfresco area on both sides and an ancient well which was a part of every household in ancient India. The restaurants are strategically located with beautiful settings and green views of the Orchards.

Signature Club Resort satisfies the urge of sport fanatics with two badminton courts, lawn tennis court, billiards and pool tables, a Squash court and a six lane swimming pool. 

The Club Resort provides solutions for health conscious travellers with its ultra-modern gymnasium which is equipped with almost all the latest fitness equipment and also throws a lavish space for aerobics too.

My Room Tour

My room at the signature club resort came with a comfy queen size bed, Wifi, essential toiletries, beverage counter, 120 channels cable network, iron box with table, hair dryer, safe, air conditioner and 24/7 solar hot water.

Cake Mixing and Ginger Bread House Making Vlog

Dinner Buffet

Buffet Spread: Tomato shorba, Chicken Shorba, Murgh kali Mirchi, Hyderabadi chicken curry, Mutton Chops, Sesame Fried Vegetables, Palak paneer, Bhindi do pyaza, Jeera Rice, papad, crispy vegetables, rasam, curd rice and roti as per order. Desserts were fruit custard and gulab jamun, icecream as per choice. Decent buffet spread kids were also served noodles and roti rolls as per order.

Breakfast Buffet

Breakfast Buffet Spread: Beverage as per choice (watermelon, lime juice, coffee, tea, chocolate milk), cornflakes, croissants , muffins, vanilla cakes, bread toast and omelette as per order, boiled eggs, popcorn chicken, baked beans, blue berry pancakes, oats, grilled tomatoes, herb potatoes, alfredo macaroni, rawa idly, rice idly, dosas as per order, vadas, cabbage chutney, coconut chutney, sambar, mint paratha, aloo paratha, uthappam, pongal and upma. Hearty sunday breakfast the entire buffet was packed.

Room Service

Room Service: I ordered golden fried prawns, Hyderabadi mutton biryani, tawa fish fry and coke. Everything was good my order was in time.

About Restaurant and Café:
Tamarind –The all day dining, 64 seated global-cuisine restaurant offers a unique culinary experience with Indian and Continental dishes from across the globe well-crafted dishes for your palette. Signature Club Resort also serves sumptuous buffets on weekends to attract transit customers and weekend traveller.

Courtyard Café – This alfresco style café offers short eats, snacks, desserts and refreshing hot and cold beverages throughout the day for leisure and business travelers. Courtyard café sets the ideal ambience – a constructive day to ponder and brainstorm or a lazy evening to simply sit back and relax.

Pavilion Bar – A world class lounge bar offers an international selection of liquors, liqueurs and mocktails in a classy ambience. The patio – an open air section of the bar bringsone right under the stars and is a perfect place for a romantic date with the beloved.

Random Clicks

Banquet Events
Planning a team retreat, international conference or board meeting? The facilities at Signature Club Resort transform employee into teams over retreats and off-sites. With an array of banquet facilities it can cater up to 2000 guests and are committed to becoming the best venue for events in the city. 

With an in house event management team, the guests can rest assured their needs are taken care through impeccable service and attention to detail.

Jasmine – A multi- purpose activity hall that can accommodate 30 guests at a time and is fully equipped with modern audio and video facilities to make meetings hassle free. 

Silver Oak – A smart Banquet hall with fine décor to suit all occasions & gatherings, and can accommodate 250 guests and hold big meetings and in-door events.

Silver Oaks Lawns – A plush landscape of 3500 sq.ftthat provides world class banqueting experience in a surreal surrounding. Custom made buffets and banquets set-ups can be designed and catered with cuisines from all over the world. The Silver Oak lawns can hold a floating crowd of 1000 guests.

Overall it was truly a awesome getaway not to far from the city totally recommend signature club resort. There is a lot of activities for young and old amidst sprawling nature.