Organ meats refer to the organs of animals that are consumed as food. The most common organ meats come from cow, pig, lamb, goat, chicken and duck. Today, most animals are raised for their muscle tissues. Organ meats are often overlooked, with most meats typically consumed as steaks, drumsticks, or ground meat. Organ meats can be a great addition to your diet. They’re packed with nutrients such as vitamin B12 and folate, and they are also an excellent source of iron and protein. They are also rich in minerals, including iron, magnesium, selenium and zinc, and important fat-soluble vitamins like vitamin A, D, E and K. The most common type of organ meat include liver, tongue, heart, kidneys, brain, tripe and testicles. Here are some recipes that are based on different organs of animals.
BRAIN MASALA
INGREDIENTS
4 goat brains (it’s very impotant to remove the red veins from the brain)
2 onions chopped very fine
1 bay leaf
1tbsp of ginger-garlic paste
1tsp of green chilli paste
2 tomatoes finely chopped
½tsp turmeric powder
1tsp cumin powder
1½tsp coriander powder
¼tsp garam masala powder
1tsp Kashmiri red chilli powder
½tsp red chilli powder
4tbsp vegetable oil
Salt according to taste
Coriander finely chopped
METHOD
Blanch the brains in boiling water for 1 minute. Drain and keep aside. You can chop them into small pieces.
Heat oil in a kadhai and add bay leaf and onions. Saute till onions turn pale golden brown.
Now add the ginger, garlic and green chilli paste. Saute till the raw flavour of garlic goes.
Now add the tomatoes, and the powder masala. Saute till the tomatoes are mushy.
Now add the brain and while cooking it keep smashing it also (like you do when making pav bhaji). The brain should get a nice creamy texture and specks of oil should be seen.
Now add a blob of butter. Remove from fire.
Garnish with coriander leaves.
Best had with naan, tandoori roti or pav.
BRAIN CUTLET
BRAIN CUTLET
INGREDIENTS
4 goat brains
1 whole onion
1-inch piece ginger
1 bay leaf
10 peppercorns
½tsp vinegar
½tsp turmeric
For the marinade
1½tbsp onion paste
1tbsp ginger-garlic paste
1tsp red chilli powder
½tsp turmeric powder
½tsp cumin powder
½tbsp coriander powder
A pinch of garam masala powder
½tsp pepper powder
1tbsp maida (all-purpose flour)
2tbsp roasted besan (gram flour)
2 chopped green chillies
1 onion grated and water squeezed out
2tbsp coriander leaves finely chopped
Breadcrumbs as required
Oil for frying
METHOD
Boil the brain in water with the full onion, ginger, bay leaf, peppercorns and turmeric for 4-5 minutes. Drain and chop finely. Put in a mixing bowl.
Now add ginger-garlic paste, salt (according to taste), red chilli powder, cumin powder, turmeric powder, coriander powder, garam masala powder, black pepper powder, maida, besan, green chillies, onion, fresh coriander and mix well till everything is well combined.
Take a small quantity of mixture with a spoon, coat with breadcrumbs and make cutlets of equal sizes; makes about 10-12.
Heat oil and fry cutlets on medium flame till golden brown on both sides.
Serve the cutlets with chutney or tomato sauce.
LIVER MASALA
LIVER MASALA
INGREDIENTS
300g liver (cut into 1-inch cubes)
1 large onion finely chopped
1 large tomato finely chopped
1tbsp ginger-garlic paste
1tsp green chilli paste
½tsp turmeric
1tsp cumin powder
1tsp coriander powder
1tsp red chilli powder
½tsp garam masala powder
Salt to taste
1 bay leaf
Coriander finely chopped for garnish
METHOD
Heat 2tbsp oil. Add bay leaf and onions. Saute till golden.
Add ginger, garlic and green chilli paste and saute till raw flavour goes.
Add the tomatoes and saute for 1 minute.
Now add coriander, cumin, turmeric and garam masala powder, salt and red chilli powder.
Saute the masalas with the tomatoes till specks of oil appear.
Now add the liver and saute it with the masalas for 5 minutes. (Liver cooks very fast. If you cook too much it will become hard. So, cook just enough till it is cooked through and yet soft.)
Garnish with lots of coriander leaves and enjoy with parathas, rotis, naans, etc.
GURDA MASALA (KIDNEY MASALA)
INGREDIENTS
400g kidney (wash and cut into small cubes, but not too small). Boil in water for 2 minutes. Add little salt and turmeric. Then drain and keep aside.
For the dry masala for roasting
2 bay leaves, 4 cardamoms, 1 black cardamom, 1 star anise, 4 cloves, 1 small stick cinnamon, 2tsp cumin seeds, 2tsp peanuts, 1tsp sesame seeds and ½tsp poppy seeds.
METHOD
Dry roast the above ingredients till you smell the aroma. Do not burn it.
Let it cool and then grind with little water to make a smooth paste.
For Masala #2
1 inch piece ginger, 6 garlic cloves, 4 green chillies, 4tbsp coriander leaves and ½ lemon juice.
Add a little water and blend to a fine paste.
For the Gurda Masala
Heat 4tbsp oil in a pressure cooker.
Add 2 medium-sized onions finely chopped. Fry till pale golden.
Add the green masala. Add ½tsp turmeric, ½tsp cumin powder, ½tsp red chilli powder and 1tsp coriander powder.
Saute for 1 minute.
Now add the kidneys and saute for 1 minute.
Add ½ cup whisked curd. Mix well and let it cook for at least 5 minutes. In case you do not want to add curd you can use 2 finely chopped tomatoes.
Now add salt according to taste. Add the roasted masala now.
Add ½ cup water. Mix well. Add 2tbsp coriander leaves chopped.
Pressure cook for 3 whistles.
Check that kidney is cooked.
Now add 1 bowl of methi leaves. You can add more if you wish. Mix everything well.
Put the cooker on flame. Cook with the methi for 3-4 minutes. Cook till the required consistency of the gravy is achieved.
Enjoy with parathas or rotis.
KHIRI TIKKA (UDDER TIKKAS)
KHIRI TIKKA (UDDER TIKKAS)
INGREDIENTS
8 paaya (Tell your butcher to clean the paaya well. Even at home wash and thoroughly clean the paaya so that no hair remains.)
4 onions chopped fine
1tbsp ginger paste
1tbsp garlic paste
1tsp green chilli paste
2-3 tomatoes finely chopped
1½tsp coriander powder
1tsp cumin powder
½tsp turmeric powder
1tsp Kashmiri red chilli powder
1tsp red chilli powder
2 bay leaves
6 green cardamoms
4 cloves
1-inch stick cinnamon
4tbsp mustard oil or any vegetable oil
At least 10-12 cups water
Fresh coriander finely chopped for garnishing
METHOD
In a pressure cooker, heat oil. Add bay leaves and whole masala.
Add onions and saute till golden.
Add paste of ginger, garlic and green chillies. Saute for 1 minute.
Add tomatoes and saute till they become a little mushy.
Now add all the powder masala along with the trotters and saute for 2-3 minutes.
Now add water and pressure cook on high till the first whistle. Then put flame on medium and cook for 2 hours.
When steam goes check if the paaya is tender. And also check for the consistency of the gravy.
You can always make the required gravy to your liking.
Serve hot garnished with fresh coriander.
Best had with khameeri roti, paratha or rice.
NOTE:
1. You can always pair up the organs. For instance: Keema Kaleji. In this case add the liver in the end because liver only takes 5-6 minutes to cook.
2. You can pair kidneys with the testes (gurda-kapura). Cooking time is somewhat the same so one can cook it together.
3. Many cooks when making paaya add a thickening agent like maida or wheat flour. I personally cook without it.
Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her@durribhallakitchen on Instagram, @Durribhallakitchen on Facebook and Durri Bhalla on YouTube