- Cooking time
- 30 mins
- Difficulty
- hard
- Meal course
- Snack
- Posted by
- Posted on
- 09/28/2015
- 2.00 large
- Eggs
- 2.00 table spoon
- garlic ginger paste
- 2.00 table spoon
- Salt
- 2.00 table spoon
- coriander powder
- 2.00 table spoon
- cumin powder
- 2.00 table spoon
- Red Chillies
- 1.00 table spoon
- turmeric powder
- 1.00 cup
- besan flour (Chick pea flour)
- 1.00 gallon
- Water
- 2.00 table spoon
- Olive oil
Preparing meat items differ from communities. But it is one of the best food items for the foodies. Newar cuisines include variety of coking methods. In the today’s section, Anup Kitchen brings you one of the convenient methods of cooking lungs of he-goats. Khasi ko Fokso is a traditional Newari cuisine. It has a very unique way of preparation and tastes very delicious.
Video:
- Clean the lungs thoroughly outside and inside with water.
- In a large bowl add all the ingredients: 1/2 besan flour, 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp cumin powder, 2 tsp coriander powder, 1 tsp salt, 2 tsp garlic ginger paste, 3 large eggs and mix.
- Add 1/2 gallon water and whisk well.
- Using a strainer separate the water and masala mix.
- Make a pump using a zip log bag and a straw. Pump in all the liquid into the lungs and tie the throat/pipe with thread to prevent leakage.
- Boil the lungs for about 20-25 minutes.Set aside to cool down and cut into bite size pieces.
- Heat pan and add oil. Fry each side for 5 minutes each.
- Add green pepper, onions, salt, pepper, red chili powder and toss well. Garnish with cilantro
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