Mutton Liver Cheese Wraps

The Ultimate LowCarb HighFat recipe, Mutton Liver Cheese Wraps !!!!!!!!

Its a bit difficult for me in India to find a certain meat cut like pork chops or beef steak. So I have to think out of the box and try to make different recipes with the ingredients easily available to me.

The recipe is divided into two parts, don’t worry its not complicated at all.

1st part The Mutton liver.

Ingredients:

250 grams of mutton liver

2 medium sized onions, chopped

1 tbsp chilli powder ( You can get by with half a tbsp, I like it spicy  )

1/2 tsp turmeric powder

1/4 tsp freshly ground black pepper

1/2 tsp mustard paste

1/2 tsp coriander powder

dash of barbeque seasoning

3 tbsp ghee/coconut oil/ animal fat for cooking ( I used ghee )

salt as per taste

Procedure:

1) Pressure cook the mutton liver for 15 minutes so that it gets thoroughly cooked, if you don’t have a pressure cooker you simply boil the liver till it gets tender.

2) Take a pan and put it on high heat and once the pan is hot add ghee to it.

3) Once the ghee is hot add the chopped onion and stir fry them till they become transparent in color.

4) When  the onions are done, add the remaining spices and salt to it and cook them for 3-4 minutes. If you don’t find the spices I have used in your locality you can always use your local sauces such as soy sauce, Worcestershire sauce ( yup yup I googled for the spelling :-p ) or any kind of seasoning powder just to give the liver some taste.

5) Add the pre cooked liver to the pan and mix it well. Cook for another 10-15 minutes.

6) Once the liver and onion and spices are incorporated and cooked well turn the heat off and let the liver cool for a bit.

7) Smash the liver with a potato smasher or simply use your gifted hands till it becomes like a granulated paste and keep aside.

2nd part the Cheese:

Ingredients:

1 and 1/2 cup of grated cheese ( any processed cheese will do, nothing fancy required )

Butter/ ghee/ animal fat/ coconut oil for cooking

Procedure:

1) Put a pan on low heat and add a little butter to it

2) Sprinkle some of the shredded cheese on the pan to form a circular shape and let the cheese melt and set.

What the heck I made a video of making the wrap part as its much easier to show it to you yaaaaay my first cooking video

Have a look so that you get an exact idea how to go about completing the last stage of the process

3) As the wrap cools down, the cheese will harden and the mutton liver filling will not fall out of the wrap

Enjoy guys. I had fun making and eating this yummy Mutton Liver Cheese Wrap and I hope you guys like it too

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Indian Chicken Manchurian

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Paneer & Peas Upma

Ingredients:

• 1/2 kg fresh paneer ( paneer = fresh milk curd cheese)
• 1 cup boiled peas ( I boiled the peas with 1/2 tsp of salt added to the water )
• 1 large chopped onion
• 1/2 tsp mirchi powder ( mirchi powder = chilli powder )
• 1/4 tsp  haldi powder ( haldi powder = turmeric powder )
• 1/2 tsp jeera (jeera = cumin seeds )
• pinch of hing powder ( hing powder = Asafoetida powder ) optional
• chopped dhaniya leaves ( dhaniya leaves = fresh coriander )
• 1/4 tsp kaali mirchi powder ( kaali mirchi powder = black pepper powder )
• salt as per your taste ( I used around 1 and 1/2 tsp )
• 3 tbsp pure desi ghee

Process:

1) Heat the pan or wok you are cooking on high heat and add ghee to it. Once the ghee is hot add the cumin seeds. Once the cumin seeds start popping add the chopped onion. Cook the onion till it becomes light pink in color.

2)  Lower the heat of the pan and add chilli powder, turmeric powder, black pepper powder, asafoetida powder, salt and mix well so that all the spices are infused into the ghee and onion.

3) Crumble the paneer blocks and then dunk the crumbled paneer in the pan along with the boiled peas. Add a few coriander leaves and keep some for garnishing in the end.

4) Add salt as per your taste buds mix well and let it cook on low heat for 5 – 10 mins, depending on how much water the paneer releases while cooking. Keep stirring in between so that it doesn’t stick to the pan. Once the water has evaporated take the pan of the heat and serve the paneer with peas hot and garnished with coriander leaves and a lemon slice

I was out of lemons the day I cooked it

Drizzle some lemon juice on the paneer and I’m sure you will enjoy it

Being on LCHF in India is difficult, as to find the right meat cut at a decent value is nearly impossible. And having NON-LCHF, VEGETARIAN in-laws sometimes calls for a vegetarian dish. Hence the Paneer and Peas Upma

You can try different variations with this particular dish as anything and everything goes well with paneer.

Alternative for peas: Bacon bits, Chopped sausages, carrots, crushed pork rind etc.

Alternative for ghee: butter, pork fat, beef fat etc

Alternative for paneer: Alternative for paneer, all I can think of is tofu which I hate so I don’t eat. I am going to try this recipe with scrambled eggs and see if it works. Let me know if you have better options.

I hope you guys give this recipe a try and let me know.

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