Monday, March 20, 2006
For T.R. and Jeremy . . .
. . . and anyone else who wants to try it.
BRAIN MASALA
2 Cow Brains or 4 Sheep Brains
4 medium Onion (peeled & finely chopped)
4 Green Chillies (Hari Mirch) (chopped)
2 Lemons (Nimbu)
1/2 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
1 1/2 tbsp. of Coriander Powder (Pisa Dhania)
1 tsp. of Garam Masala
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lasan)
1/2 cup of Curd
1 cup of Cooking Oil
For Garnish
1 small piece of Ginger (Adrak) (finely chopped lengthways)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
--Directions--
Brain Masalah
1) Wash the brain thoroughly and boil in water. After boiling remove the brain from the water and remove any membrane and nerves carefully. Cut brain into small pieces.
2) Heat cooking oil in a pot or karai and fry the sliced onion until they are golden brown. Remove half of the onions and set aside. To the onion in the pan, add the spices, ginger paste, garlic paste, curd, green chillies and salt. Fry well for about 10 minutes by adding a little water if needed.
3) Add the brain and holding the pan by the handles, gently shake the pan to mix. Do not stir with a spoon. When the oil separates, sprinkle with chopped coriander, lemon juice, finely chopped ginger and the remaining brown onion.
BRAIN MASALA
2 Cow Brains or 4 Sheep Brains
4 medium Onion (peeled & finely chopped)
4 Green Chillies (Hari Mirch) (chopped)
2 Lemons (Nimbu)
1/2 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
1 1/2 tbsp. of Coriander Powder (Pisa Dhania)
1 tsp. of Garam Masala
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lasan)
1/2 cup of Curd
1 cup of Cooking Oil
For Garnish
1 small piece of Ginger (Adrak) (finely chopped lengthways)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
--Directions--
Brain Masalah
1) Wash the brain thoroughly and boil in water. After boiling remove the brain from the water and remove any membrane and nerves carefully. Cut brain into small pieces.
2) Heat cooking oil in a pot or karai and fry the sliced onion until they are golden brown. Remove half of the onions and set aside. To the onion in the pan, add the spices, ginger paste, garlic paste, curd, green chillies and salt. Fry well for about 10 minutes by adding a little water if needed.
3) Add the brain and holding the pan by the handles, gently shake the pan to mix. Do not stir with a spoon. When the oil separates, sprinkle with chopped coriander, lemon juice, finely chopped ginger and the remaining brown onion.
14 Comments:
I think I'm going to throw up.
I think it's kind of funny that ANYONE would want to "try" this. Oy. This does not help my stomache flu. But of course, neither does all this discussion of "poo" and "not poo."
I hear that cow's tongue is quite tasty. Until it rubs your tongue the wrong way. Feeling better?
Sorry. I shall attempt to make my next comment about chicken noodle soup or something gastronomically unoffensive. :)
I appreciate your sensitivity.
I didn't even read it. All I saw was brain and I tuned right out.
Thanks laverna, now I have something to prepare for the choir social...
I've had this before!
except with chicken instead of brain.
I was thinking that it would actually be a good recipe to try. Assuming, of course, that you substitute some other protein source . . .
Chicken.
Actually, I was thinking pigs' feet. We've got some down in our basement. Oh, wait, my mom threw them away. Never mind. :P
Chicken.
to quote allison:
"Chicken."
It would appear that we seem to have a flux of nasty food posts lately. Maybe we should choose a new subject. Anyone reading these entries might thing that we dine on lobster, sandwiches and masala while wearing dinner jackets as we drink beverages and have jam sessions. Amusing mental image.
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