Showing newest posts with label Bizzare Cooking. Show older posts
Showing newest posts with label Bizzare Cooking. Show older posts


Calamari Fry / Cuttle Fish Stir-Fry / Fried Sepia / Stir-Fried Squids / Kanava Meen Varuval

Kalamari Hot and Spicy Varuval:

I had some kind of guts to bring this squids home(however it was only frozen)with the intention of cooking! Well, I have laid my hands on this little creature several times during research, cut them down...never, ever had a clue' that people might actually eat it! When I was studying at Chennai...soon after the practical session, one of my weird classmate used to pack up all the leftover specimens(that is semi-dead specimens nailed on the dissection board - like squids, shark). Wheeew..oh baby' that was gross!!! Which kept me off' from devouring any kind of seafood at that time! Maybe in my imagination...squid remained as a 'Bizarre Food' because of that!

Later, when I relocated here, I first encountered fried squids from a Chinese place (Restaurant), which was quite appetizing, but didn't exactly taste it...just admired at the preparation! I have witnessed how my Korean friends enjoy eating live octopus, shrimps etc...they always believed that eating live seafood is good for their health!! And they are absolutely this way' one has to least worry about saturated fatty acids or trans fat! Slowly, over the period...I came across numerous delicious fried calamari recipes, as appetizers in many restaurants. It took me some time(awfully lot of time) to understand that, squids are perfectly safe and edible(when they cut down that ink gland)! And I finally made my mind to buy the same. Well...I cooked it very carefully in Indian style and it turned out fabulous:) So, here you go...


Calamari - 2 large (cut into strips)
Onion 1 large grated
Ginger 2" - paste
Garlic 4-6 cloves - paste
Lemon juice few spoons
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Sesame oil few spoons.


In a wide wok, heat oil. Add cumin seeds and curry leaves, wait till the sizzle a little.

Now add ginger-garlic paste followed by onions. Fry real good, maybe till the raw odor is gone.

Add squids, salt, turmeric, chili powders and lemon juiceAnd. Stir-fry over high heat. Well, wait till all the masalas coat well onto the fish?

Do not over-cook it, it may go rubbery...and do not under cook it either, that is not a good decision.

So, once you are pleased with the finish...remove from heat.

Serve warm as a side dish or appetizers. Enjoy:)


Thala Kari Perattaal:

Goat's Head Masala. Crown Curry.

This is again Ponnusamy Chettinad Restaurant's special dish. One of the country style recipe.


Goat's head 1
Ginger 2" grated
Garlic 6 beads minced
Turmeric pwoder 1/2 spoon
Chili powder 1/2 spoon
Pepper powder 2-4 spoons
Curry leaves
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Oil few spoons.


Ask you butcher to clean them for you. They have some procedure like burning to remove the fine hairs and chopping them into slices.

Wash and wash thoroughly in running tap water several time. Add turmeric while is said to remove the nasty smell.

In a deep wok, heat oil. Add mustard, cumin and curry leaves.

Then followed by ginger-garlic paste. Fry them till raw odour leaves the pan.

Add salt, turmeric and chili powders.

Now stir-in washe and slices goat's head. Fry for about 2 minutes.

Add 2 cups of water....cover and cook till tender.

When the meat is almost done...add pepper powder and continue frying over high heat for another 5-7 minutes.

Serve warm to go with Appam, Idly, dosai or rice.

Aatu Kaal Soup

Aatu Kaal Soup:(Country Style)

Goat's Leg Soup. Aatukaal Soup. Aattukaal Soup.


To be Toasted Each Seperately and Powdered Together:

Coriander seeds 1 fistful
Whole peppercorns 2 spoons
Cumin seeds 2 spoons

Coarsely Wet-Grind These:

Chilies 1-2
Onion 1 small bulb
Ginger 1-2" piece
Garlic 2-3 beads
Tomato 1
Curry leaves few
Coriander leaves few

To chop:

Goat's legs 4(ask your butcher to chop it down for you)
Scalion 1
Tomato 1
Cilantro leaves few
Turmeric 1 pinch


Cumin seeds 1/2 spoon
Peppercorns 1/4 spoon
Curry leaves few
Oil few spoons.


Wash and clean goat's legs. Make sure that your butcher heated the legs over fire and then chopped it. Putting them over fire.....for a while will remove even the finest hair,in case!

Now pressure cook these legs, with limited water. Add salt as well! Around 10-15 whistles will do! Set aside.

In a wide pot/dutch oven, heat oil. Add pepper, cumin and curry leaves. Wait till it pops up.

Add cooked goat' leg along with its broth, salt and pinch of turmeric to it.

Add powdered spices too. Let this boil really well over low-medium heat! Maybe till all the spices seep into the goat's legs cum soup liquid.

Remove from heat and serve immediately as a starter. Serves best as a in between- meals.

I prefer this soup during severe cold and cough!

Mann-Eeral Varuval:

Goat's Liver Fry.


Goat's liver 1/4 kilo(cubed)
Garlic 1 whole head crushed along with skin
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1 spoon
Mustard seeds 1/4 spoon
Cmin seeds 1/4 spoon
Chana-Urad dal 1/2 spoon
Curry leaves few
Oil few spooons.


Pressure cook goat's liver till tender. Maybe for about 3 or 4 whistles. Set aside.

In a wok, heat oil. Add mustard, cumin, chana-urad dal and curry leaves. Wait till it pops up.

Then add garlic and followed by cooked liver along with its water.

Add salt, turmeric and chili powders too. Continue cooking.

When the moisture reduces and oil shows up....add pepper and fry over high heat for 2 minutes. Remove from heat.

Serve as a side dish to go with your South Indian Meals.

Nalli Elumbu Kuzhambu:

Hey....when I was a little kid, I happen to see this movie 'En Raasawin Manasile'. Yeah yeah.....that short funny looking guy 'Rajkiran's movie! He used hog these 'nalli elumbu' as tho' they were sugarcane or drumsticks! Eating bones were shown in closeup shots. I gotta tell gave me creeps for several months! Well...anyway, later all the village heroes started doing it, Napolean in other movie was hogging this bones lately.

My +1 classmate Harpreeth to eat just bones! Yeah just bone's curry. And she used to munch the bones for several hours. Just like the way Rajkiran did in that movie!She says its fun eating bone than a meat piece! We always teased her for this. But later after studying Bio-Chem and Bio-Tech....I have to change my mind. Its nothing that bad to eat bones or bone's soup. Its rich in calcium! Yeah anything for health....count me in!!!:)


Mutton Bones 1/2 kilo
Green chilies 3 slitted
Onion 1 finely chopped
Ginger-garlic paste 1-2 spoon
Tomatoes 2chopped
Turmeric 1/2 spoon
Chili powder 1 spoon
Bay leaves few
Cinnamon 1 stick
Cloves 2
Curry leaves few
Oil few spoons.


Pressure cook bones for about 8-10 whistles.

In a vessel, heat oil. Add clove, cinnamon and bay leaves to it.

Followed by chilies,curry leaves, onion, ginger-garlic and tomatoes. Fry real good...maybe till the raw odour leaves the pan.

Add salt, turmeric and chili powders too. Add cooked bones...cover and cook.

When the gravy thickens remove from stove.

Serve to go with rice, idly, dosa, appam or iddiappam.


Nalli Elumbu Paruppu Soup:

This is once again Shahidha aunty's recipe. She preapares mutton almost everyday. She never buys more than 1/4 kilo each day. But she includes little bit of meat in even veggies recipe. This is her speciality soup recipe. She preapared this mutton-bones soup using thoor dal. I was wondering how its going to turn up. It did well. So I remembered this recipe....when someone asked me for Bones recipes. you go!


Goat's Bones few
Thoor dal 1 cup
Turmeric 1/4 spoon
Onion 1 chopped
Onion 1 grated
Geen chilies 3 chopped
Green chilies 2 grated
Tomato 1 large chopped
Tomato 1 pureed
Ginger-garlic paste 1 spoon
Lemon juice from 1 fruit
Curry leaves
Cilantro leaves few
Mint leaves few
Bay leaves 2
Cloves 2
Cinnamon 1 stick
Oil few spoons.

In a pressure cooker cook bones with enough water. Add salt and turmeric too. Cook really tender. Set aside.

Pressure cook thoor dal with enough water and salt too. Set aside.

In a crock pot, heat oil. Add whole spices and curry leaves. Wait till they crackle up.

Now add chilies, ginger-garlic, onions and toamtoes(both grated and chopped) Fry real good. Until raw odour leaves he pan.

Now add cooked bones along with its water, add thoor dal too. Now add lemon juice, cilantro and mint as well. Bring this to soup consistency and serve warm.

This could be considered as meal sometimes. Pretty heavy soup afterall.

Brain Fry

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, kidney, lungs, liver, brain.....what not! So obscure...but people are crazy about such country cooking sometimes! So...breaking my conventions...I did cook few of their recipes! Here we go...


Goat's Brain 2-4
Garlic 4 beads - minced
Scallion 1 finely chopped
Country tomato 1 chopped
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Curry leaves few
Oil few spoons.


Wash and clean brain. Do not try to slice/cut them now.

Heat oil, in a wok. Add mustard, cumin, urad dal and curry leaves. Wait till they pop up.

Now add garlic and fry till fragrant.

Followed by onions...fry till they turn to golden color.

Now stir-in tomatoes and fry till they loose their moisture.

Toss the brain now, sprinkle salt, turmeric and chili powders.

Cover and cook. When they are half the way done...using your wooden spatula cut each brain twice. Sot hat each yields 4 pieces.

Fry them over high for few minutes and remove from heat.

Serve to go with your meals.


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 blood is counted as ‘organ’ too! Anyways….its not only Chinese have ‘weird food’! Every single country or ethnic group has their own version of ‘weird cooking recipes’ It is much depends upon one’s palate, I guess!

Actually this recipe may sound weird, for most of you. Well….if you had had tasted this before, it wont be the same. While slaughtering the goat or lamb, the butcher holds a bowl, right under the cut(generally neck) maybe he repeats 3-5 times to draw the oozing blood. Immediately this is filtered twice or thrice in a cheese cloth…..before it gets coagulated. Then its safe to cook. No wonder blood’ after coagulation doesn’t look like the same. It looks much like a cake. For a family of 4 just 1 large bowl full of this ‘blood cake’ will do. One could buy this in Indian market….by previously telling to your stall owner/ butcher. And the recipe is also simple to fix.


Goat’s blood – 1 large bowl full(looks like a deep red cake after coagulation)
Garlic 1 large head – peeled and semi crushed
Turmeric powder ½ spoon
Black pepper powder – 2-4 spoons
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Curry leaves few
Oil 1 cup.


Steam cook the blood for about 10 minutes. It further becomes solid after this. Then chop them into bite size cubes. Set aside.

In a wide wok, heat oil. Add mustards and cumin seeds. Let it pop and splutter well. Then add chana and urad dal, fry till it turns to golden color.

Add curry leaves and garlic now. Fry real good, till fragrant.

To this add….salt, turmeric and pepper powder. Now add the chopped blood cubes. Fry them real good. Maybe now sprinkle little water, cover and cook for 10 minutes. Stir occasionally. (One could possibly scramble the chopped blood with spatula or leave it intact.)

Then remove the lid and cook over medium to high heat for 2-5 minutes or until oil shows up on sides and it looks really fried enough.

Remove from stove and serve hot.

It can be serves a s a side dish for regular South Indian meals or Chettinad meals.


Bizzare Cooking - Goat's Intestine & Stomach

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 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 next door aunty(Rasiya's Mother) cooks all these spare parts....everything in a unique way. So I learnt all about Goat's liver, Goat's Mann-Eeral(other type of liver), Goat's head, Goat's stomach, Goat's Blood....Goat's brain, Goat's Kidney! Practically never cooked 'Kidney recipe tho'! Oh my many seminars, I would have given about kidney, nephrons and stuff!

But....since I never saw that aunty cleaning the stomach and intenstines, I was able to push them into my tummy! Thanks to Rasiya's Mom!

Okay...coming up to cleaning part! Try to make your butcher do most of the job!:) Add 1 spoonfull of baking soda, salt and turmeric to a crock pot full of water. Now immerse them and boil well! Then using a knife scrape down the turkey towel's(stomach)....dark ridges! Sqeeze if at all the intestines have any contents! Wash several times and make the running water go clear! Got it...yeah then all set for cooking!


Goat's Stomach + intestines chopped 1 bowl
Ginger-garlic paste 1 spoon
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Pepper powder 1/2 spoon
Grated coconut 1/4 cup
Mustard seeds 1/2 spoon
Cumin seeds 1 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Curry leaves few
Sesame oil few spoons.


In a iron wok, heat oil. Add mustard and cumin....wait till it crackles up.

Add chana and urad dal. Then followed by curry leaves too.

Stir-in semi-cooked(already we boiled them, right)boti in it. Fry for few minutes. Maybe till it becomes opaque.

Addd salt, turmeric, chili and pepper powders. Stir-fry over high heat!

Whent hey are almost done, add coconut and stir-fry over high....for another 2 minutes.

Serve warm as a side didh to go with your Rasam Rice!


Aatukkaal Paaya

Aattu Kaal Paaya:(Muslim Style)

Paaya Nahari. Hyderabad Ki Paayaa. Aatukkaal Paaya. Aatukaal Paaya. Goat's legs Soup. Goat's bones Soup.


Goat's legs 4 numbers (burnt to enhance flavour)
Green chilies 3 slitted
Green chili 3 grated
Onion 1 grated
onion 1 finely chopped
Tomato 2 chopped
Ginger-garlic paste few spoons
Turmeric powder 1 spoon
Chili powder (optional)
Coriander seeds powder 1 spoon
Mint leaves few chopped
Lemon juice few spoons(optional)
Coconut milk thick extract 1 cup
Bay leaves
Black cardamom 2
Cloves 3
Green cardamom 2
Cinnamon sticks 2-3
Oil few spoons.


Wash and clean goat's legs. Pressure cook them in a cooker... by immersing the legs in the water, add 1/2 tsp of turmeric and salt. Maybe for about 8-10 whistle sounds.

Heat oil in a wide pan over medium-high heat, add whole spices...bay leaves, cloves, cinnamon & cardamom pods) saute it for few minutes.

Followed by slitted chilies. Wait up to crackle. Then add chili and onion paste....fry until golden color.

Add ginger garlic paste and fry till raw odour leaves the pan. Followed by tomatoes.

Stir-in turmeric, coriander powder and chili powder.

Now toss your well cooked goat's leg along with its water. Bring this to boil and stew like consistency.

Run a cup full of coconut milk. Let this boil well.

Garnish with mint and cilantro leaves.

Serve warm to go with Aappams and Iddiappams.


Liver Fry:


Chicken Liver 1/2 kilo
Garlic 8 cloves semi crushed
Curry leaves 4-5 twigs
Ground pepper 1 spoon
Chili powder 1/2 spoon
Turmeric powder 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1 spoon
Chenna dal 1 spoon
Urad dal 1 spoon
Oil few spoons.


In a pan heat oil. Add mustard, cumin, chenna, urad, garlic and curry leaves. Let them splutter well. Fry the m till garlic is fragrant.

Now add liver to this. Toss them till they turn opaque.

Then add salt,chili powder, pepper and turmeric to this. Add 1-2 cup of water. Cover and cook for 20 minutes...over medium flame.

Remove the cover and fry well...let all the water evaporate.

Garnish with crisply fried curry leaves.

Serve this as side dish for rasam rice. It can be taken along with plain rice too.


Mutton Vathal:(Dried Meat Pickles)

Uppu Kandam:(Arcot Muslim Style)

Its one of the method to store the meat for long time. Its kind of dry pickling with just salt. It can be used for long as even 6 months to a year round, depends on how you prepare and store this! After Id/Ed (Bakrid) all the left over( Qurbani) is sun dried for weaks. Then stored in large ceramic jars! So when ever feel like eating mutton, just flip a little out of this jar. Tenderize it( hammer it to flatten) then deep dry. One could season it if needed!


Goats meat (without fat, bone-in or boneless) 5 Kilo - heavy chunks
Rock Salt/Sea Salt(preferably non-iodised here)
Oil for shallow frying.


In a large ceramic bowl add salt and meat togahter.

Place a clean sheet under the sun(maybe in terrace) Clean the sheet with spirit before placing meat.

Now place each piece of meat over the sheet. Maybe giving enough gap between each piece. Sun dry them.

Sun dry them during peak summer. Maybe for 10 continuous days or more. Until the meat is reduced to nearly just 1 kilo or completely dried without any water content. The meat should be hard now.

Store them in air tight container.

Take few pieces and fry in hot oil until deep brown color.

Serve hot with rasam rice or sambar rice.


Brain Fry:

Moolai Milagu Varuval/perattal. Pepper-Brain Fry.


Goat's Brain 4 no.s
Garlic 6 cloves peeled and crushed
Turmeric powder 1/4 spoon
Red chili powder 1/4 spoon
Black pepper powder 1/2 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves 1-2 twigs(crisply fry in oil and garnish just before serving)
Oil 1/2 cup.


1. In a pan heat oil. Add mustard, cumin, chana and urad dal. Fry them well.

2. To this add garlic, salt and turmeric. Fry them till garlic is fragrant.

3. Now add chili powder and pepper. Toss the brain now. (Brain should be well cleaned)

4. Cover with lid. Just sprinkle water before covering. When it is half the way done,.....using a wooden spatula make each brain into 4 pieces.(each brain 2 cuts one horizontal and one vertical)

5. Maybe 5-8 gets cooked. Now fry them for a while without lid. Till the oil shows up on sides.

Serve warm with south Indian meals. Garnish with curry leaves just before serving.