Winter is a time for indulgence. Enjoy a combination of non-vegetarian food with green paranthas

Liver pepper fry

INGREDIENTS:

300 gms of mutton liver

3 tsps of garlic paste

1 tsp of ginger paste

1 tsp of red chilly paste

Salt

2 tsps or less of pepper powder

3 tsps of soya sauce

3 tbsps of ghee

1 large onion sliced

Marinate the liver pieces with ginger garlic and chilly paste adding little salt and keep aside for 20 minutes. Heat a pressure cooker and add all the marinated liver with the marinade and a cup of water. Pressure cook till the liver is tender. All the pressure cooker to cool. In another pan add half the quantity of ghee and fry till golden brown. Mix in the cooked liver with all the pastes. Lower the heat and add the soya sauce, pepper powder and continue to cook and stir on low fire till the preparation is dry. Add the remaining ghee and fry further. Serve with methi paranthas.

Methi paranthas

2 cups of wheat flour

2 tbsps of maida – flour

Salt to taste

1 tsp of ajwain seeds – carom seeds

1 and a half cups of green fenugreek leaves – methi saag – only leaves

4 tbsps of ghee

Ghee for frying the paranthans

Sift together the wheat flour (maida); add ajwain and salt and mix together. Add the methi leaves and very little water to knead into a stiff dough. Add 4 tbsps of ghee and knead again, so that the dough is pliable. Leave aside to rest for 15 minutes, covering with a muslin cloth. Divide into portions, roll out each portion into a parantha and fry one at a time on a tava on low fire, turning once or twice so that both sides are cooked and are crispy and golden brown. Serve hot with the liver preparation.

Variation: The paranthas go well with alu sabji.

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