Mutton Liver Curry

 

Mutton Liver Curry 

Mutton liver curry is a flavorful and spicy dish that's quite popular in Indian cuisine. Here’s a simple recipe for mutton liver curry that you can try:

### Ingredients:

- 500g mutton liver, cleaned and cut into bite-sized pieces

- 2 tablespoons oil (preferably mustard oil for an authentic flavor)

- 1 large onion, finely chopped

- 2 tomatoes, finely chopped

- 2-3 green chilies, slit

- 1 tablespoon ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon black pepper powder

- Salt to taste

- Fresh coriander leaves, chopped (for garnishing)

- 1-2 cups water (adjust for the desired consistency)

### Instructions:

1. **Prepare the Liver:** Wash the mutton liver pieces thoroughly under running water. You can soak them in milk for about 20 minutes to reduce any strong odor, then drain and set aside.

2. **Heat the Oil:** In a heavy-bottomed pan or kadhai, heat oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

3. **Add Ginger-Garlic Paste:** Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.

4. **Cook the Tomatoes:** Add the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and the oil starts to separate from the mixture.

5. **Spices Time:** Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for 1-2 minutes, allowing the spices to release their aroma.

6. **Add the Liver:** Add the mutton liver pieces to the pan and stir well to coat them with the masala. Cook for about 5-7 minutes, stirring occasionally.

7. **Simmer with Water:** Add water to the pan to create a curry consistency. Bring it to a boil, then reduce the heat and let it simmer for 10-15 minutes until the liver is cooked through and tender.

8. **Seasoning:** Add salt to taste, garam masala, and black pepper powder. Mix well and cook for another 2-3 minutes.

9. **Garnish and Serve:** Turn off the heat, garnish with fresh coriander leaves, and serve hot.

### Serving Suggestions:

- Serve the mutton liver curry with steamed rice, roti, or naan.

- It pairs well with jeera rice for added flavor.

Enjoy this delicious and hearty mutton liver curry! 😍

Creamy Alfredo Lasagna Soup

 

One-Pot Wonder! This Creamy Alfredo Lasagna Soup Is a Quick and Tasty Dinner Fix!

Creamy Alfredo Lasagna Soup

✅ Ingredients:

• ½ lb ground sausage

• 1 small onion, chopped

• 8 oz mushrooms, sliced

• 2 cloves garlic, minced

• 4 cups baby spinach

• 5 cups low-sodium chicken broth

• 5 lasagna noodles, broken

• 1 tsp dried oregano

• ½ tsp dried basil

• 3 tbsp butter

• 3 tbsp flour

• 1 cup milk

• 1 cup Parmesan cheese, grated

✅ Instructions:

1. Cook Sausage: Brown sausage in a large saucepan over medium heat.

2. Add Veggies: Add onion and mushrooms; cook until tender.

3. Add Garlic & Spinach: Stir in garlic and spinach; cook briefly.

4. Simmer: Pour in chicken broth, bring to a simmer for 5 minutes.

5. Add Noodles & Spices: Add broken noodles, oregano, and basil. Cook until noodles are tender, about 10-12 minutes.

6. Make Alfredo Sauce: In a skillet, melt butter. Whisk in flour, then milk. Stir until thickened. Add Parmesan and whisk until smooth.

7. Combine: Stir Alfredo sauce into the soup. Serve hot and enjoy!

  Follow Precious Kitchen

Classic Hearty Reuben Bake 🥪 I

 

Classic Hearty Reuben Bake 🥪

Ingredients:

1 lb corned beef, thinly sliced

6 slices rye bread, cubed

1 can (14 oz) sauerkraut, drained

2 cups shredded Swiss cheese

1 cup Thousand Island dressing

1 cup milk

3 large eggs, beaten

Instructions:

Preheat oven to 350°F (175°C).

Layer half the bread cubes in a greased baking dish.

Top with half the corned beef, sauerkraut, and cheese.

Repeat layers with remaining bread, corned beef, sauerkraut, and cheese.

Mix Thousand Island dressing, milk, and eggs in a bowl.

Pour mixture evenly over the layers in the dish.

Bake for 35-40 minutes or until golden brown and bubbly.

Notes:

Substitute corned beef with turkey or chicken if preferred.

Use non-alcoholic Thousand Island dressing.

Prep Time: 15 mins | Cooking Time: 40 mins | Total Time: 55 mins | Kcal: 350 | Servings: 6

Gooey Reese's Cheesecake Cookies 🍪🥜🧀

 

Gooey Reese's Cheesecake Cookies 

Ingredients:

1 1/4 cups all-purpose flour

1/2 cup graham cracker crumbs

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

4 oz cream cheese, softened

1 large egg

1 tsp vanilla extract

1 1/2 cups Reese's Peanut Butter Cups, chopped

1/2 cup mini chocolate chips (optional, for extra gooeyness)

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.

Cream the Butter and Sugars:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add the softened cream cheese and mix until smooth and combined.

Add Wet Ingredients:

Beat in the egg and vanilla extract until fully incorporated.

Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the Reese's:

Gently fold in the chopped Reese's Peanut Butter Cups and mini chocolate chips (if using) until evenly distributed throughout the dough.

Shape the Cookies:

Using a cookie scoop or spoon, drop dough balls (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the Cookies:

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies may look slightly underbaked, but they will continue to set as they cool.

Cool and Serve:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these gooey, cheesecake-infused treats warm or at room temperature!

Notes:

For an extra indulgent touch, drizzle melted chocolate over the cooled cookies.

Store any leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for a slightly firmer texture.

Prep Time: 15 mins | Cooking Time: 12 mins | Total Time: 27 mins | Kcal: ~250 per cookie | Servings: 18-20 cookies

These Gooey Reese's Cheesecake Cookies are a delightful combination of rich cheesecake flavor, soft and chewy cookie texture, and the irresistible taste of Reese's Peanut Butter Cups. Perfect for peanut butter and chocolate lovers! 🍪🥜🧀

Spinach Mozzarella Sticks

 

Spinach Mozzarella Sticks 

Ingredients:

2 cups fresh spinach leaves (or 1 cup frozen spinach, thawed and drained)

8 oz mozzarella cheese, cut into sticks (about 12 sticks)

1 cup all-purpose flour

2 eggs, beaten

1 1/2 cups breadcrumbs (panko breadcrumbs for extra crunch)

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

Salt and pepper to taste

Vegetable oil (for frying)

Marinara sauce (for serving)

Instructions:

Prepare the Spinach:

If using fresh spinach, sauté it in a pan with a little olive oil until wilted, about 2-3 minutes. Let it cool, then finely chop the spinach. If using frozen spinach, ensure it's fully thawed, drained, and chopped.

Prepare the Breading Station:

Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper.

Coat the Mozzarella Sticks:

Take a mozzarella stick and wrap a small amount of spinach around it.

Dredge the spinach-wrapped mozzarella stick in flour, shaking off any excess.

Dip it into the beaten eggs, ensuring it's fully coated.

Roll the stick in the breadcrumb mixture, pressing the breadcrumbs to adhere well. Repeat this process with all the mozzarella sticks.

Freeze the Mozzarella Sticks:

Place the coated mozzarella sticks on a baking sheet lined with parchment paper.

Freeze for at least 1 hour to ensure the cheese doesn’t melt too quickly when frying.

Fry the Mozzarella Sticks:

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry the mozzarella sticks in batches for about 2-3 minutes, or until golden brown and crispy. Be careful not to overcrowd the fryer.

Remove and drain on paper towels.

Serve:

Serve the spinach mozzarella sticks hot with a side of marinara sauce for dipping.

Notes:

For a healthier version, you can bake the mozzarella sticks in a preheated oven at 400°F (200°C) for 10-12 minutes, flipping halfway through.

You can add a pinch of red pepper flakes to the breadcrumb mixture for a little kick.

Prep Time: 20 mins (plus 1 hour freezing time) | Cooking Time: 10 mins | Total Time: 1 hr 30 mins | Kcal: ~150 per stick | Servings: 12 sticks

Slow Cooker Pot Roast 🥩

 

Slow Cooker Pot Roast 

Ingredients:

3-4 lbs beef chuck roast

1 lb potatoes, chopped

4 carrots, chopped

2 onions, quartered

3 cloves garlic, minced

2 cups beef broth (or water for non-alcoholic)

1 tbsp Worcestershire sauce (optional, use soy sauce as a non-alcoholic substitute)

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

2 tbsp olive oil

Instructions:

Season roast with salt and pepper. Heat olive oil in a skillet and sear the roast on all sides.

Place potatoes, carrots, onions, and garlic in the slow cooker. Lay the roast on top.

Pour in beef broth (or water) and soy sauce. Add thyme and rosemary.

Cover and cook on low for 8 hours, or until the roast is tender.

Remove the roast, shred or slice, and serve with the cooked vegetables.

Notes:

For extra flavor, deglaze the skillet with some broth after searing the roast and add it to the slow cooker.

Prep Time: 15 mins | Cooking Time: 8 hrs | Total Time: 8 hrs 15 mins | 350 Kcal | Servings: 6

Eggplant Parmesan

 Eggplant Parmesan 

Ingredients:

2 large eggplants, sliced into 1/4-inch rounds

1 cup all-purpose flour

2 eggs, beaten

1 1/2 cups breadcrumbs (panko for extra crunch)

1/2 cup grated Parmesan cheese

2 cups marinara sauce

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese (additional)

1 tsp dried oregano

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup fresh basil, chopped (for garnish)

Olive oil (for frying)

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Lightly grease a baking dish with olive oil.

Prepare the Eggplant:

Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat them dry with paper towels.

Bread the Eggplant:

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup grated Parmesan, oregano, garlic powder, salt, and pepper.

Dredge each eggplant slice in flour, dip it in the beaten eggs, and then coat it with the breadcrumb mixture.

Fry the Eggplant:

Heat a generous amount of olive oil in a large skillet over medium heat.

Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Assemble the Dish:

Spread a thin layer of marinara sauce at the bottom of the prepared baking dish.

Arrange a layer of fried eggplant slices on top of the sauce.

Spoon some marinara sauce over the eggplant, then sprinkle with mozzarella and Parmesan cheese.

Repeat the layers, finishing with a generous topping of cheese.

Bake:

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden.

Serve:

Garnish with fresh basil and serve hot. Pair with pasta, a side salad, or crusty bread.

Notes:

For a lighter version, you can bake the breaded eggplant slices at 400°F (200°C) for 20 minutes, flipping halfway through, instead of frying them.

You can also add a layer of sliced tomatoes or spinach for extra flavor and nutrition.

Prep Time: 20 mins | Cooking Time: 40 mins | Total Time: 1 hr | Kcal: ~350 per serving | Servings: 4