Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Beef - Tongue | Clean and wash |
| As Required | Salt | to taste | |
| 2 | Nos | Eggs | For beating |
| 3 | Tablespoon | Vinegar | to taste. For stuffing |
| As Required | Salt | to taste For stuffing | |
| 2 | Tablespoon | Ghee | For stuffing |
| 1 | Teaspoon | Garam-Masala | For stuffing |
| 1 | Teaspoon | Pepper Powder | For stuffing |
| 1 | Nos | Eggs | For stuffing |
| a | Few | Mint Leaves (Pudina) | For stuffing |
| 1 | Slices | Bread, White | For stuffing |
| 1 | Piece | Ginger | For stuffing |
| 4 | Medium | Chillies Green | For stuffing |
| 4 | Medium | Onions | For stuffing |
Method
Clean and wash one tongue. Boil it with salt to taste, in plenty of water for over four hours, till it is very soft. Remove it from the gravy. Scrape off the skin. Cut it open lengthwise one one side and flatten it thoroughly. Beat two eggs. Prepare any stuffing by mixing the ingredients for stuffing. Apply the beaten egg on the flat open part. Place the stuffing then apply beaten egg then bread crumbs. Boil the ghee in a deep pan. Place the tongue with the stuffed side up and cook for some time. Then remove the tongue into a baking dish and bake in the over till the tongue and the stuffing has browned and cooked.
Stuffing:
Cut bread into bits, and mince onions, green chillies, mint leaves and ginger. Brown the green masala in hot ghee. Then add bread pieces, egg and spice powders. Add salt and vinegar to taste. This stuffing is for fish, vegetables or meat roast.
Serve with meat gravy or sauce.
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