Goat Spleen - 1 kg from Mahmud Pura
Estimated to be 2000 per 1/4 kg
Tanjore Big Masjid ,Tanishq , Seelanaikanpatti
Symbolic Suvarotti Cultivation of Black Chicken in Periya Kovil,Tanjore
Mohini Cultivation Bowls
Mohini Biryani replacing Camel Biryani In Muhammad Pura
Evening Dinner
Mohini the female Peacock with Ornamental Feathers representing the Peacock Throne
Cultivated Mohini Biriyani from Jalal Pura Masjid Estimated to be 1600/leg piece
In an hurry , instead of One KG chicken,they gave this One Kg Speen.
Thought it to be Chicken Liver,since it was purple,went to home and washed it !
But was in a double,it's not maroon but Purple..
My boyfriend Miaw Loganathan called me for grievance redressal..
Since I am not used to organs I thought of Cooking it for him !
Evening Dinner in Kadhar Bai Biryani
Snapping Hip
Snapping hip is a condition in which you feel a snapping sensation or hear a popping sound in your hip when you walk, get up from a chair, or swing your leg around.
The snapping sensation occurs when a muscle or tendon (the strong tissue that connects muscle to bone) moves over a bony protrusion (knob) in your hip.
Although snapping hip is usually painless and harmless, the sensation can be annoying. In some cases, snapping hip leads to bursitis, a painful swelling of the fluid-filled sacs that cushion the hip joint.
Anatomy
The hip is a ball-and-socket joint formed where the rounded end of the thighbone (femur) fits into a cup-shaped socket (acetabulum) in the pelvis. The acetabulum is surrounded by strong fibrocartilage called the labrum that creates a tight seal and helps to provide stability to the joint.
Encasing the hip are ligaments that surround the joint and hold it together. Over the ligaments are tendons that attach muscles in the buttocks, thighs, and pelvis to the bones. These muscles control hip movement.
Fluid-filled sacs called bursae are located in strategic spots around the hip to provide cushioning and help the muscles move smoothly over the bone.
Illustration shows the bones of the hip joint, as well as the ligaments, tendons, and bursae that surround and protect the joint.
Reproduced from The Body Almanac. © American Academy of Orthopaedic Surgeons, 2003.
PURPLE CHICKEN SPLEEN KOLA :
INGREDIENTS :
1 Kg Chicken Spleenic Liver - Purple from Mahmud Pura
Water for Boiling
Curry leaves - Handful
Mutton Masala - 1 packet
Purple Onions - 2 big chopped
Ghost Purple Peppers - 10 chopped
Ginger Garlic Paste - As required
Garam Masala - 1 packet
Salt to taste
Turmeric Powder - 4 tbsp
Hing - 2 tbsp
Maida - 10 tbsp
NO need of Chilli Power as it's a swan
Oil for frying
Dried Black Garlic - 10 nos
Purple lettuce - for garnishing
Purple Raisins - One handful
DIRECTIONS :
Boil the purple 🟣 chicken spleen in hot water and for 15-20 minutes untill fully cooked.
Pierce the Spleen and see if it has hardened.
Don't add an aged spleen.Use only spleen eggs.For reference book 205 of Cunningham's manual of Practical Anatomy.
Remove the spleen from the stove,drain the water and allow it to cool completely.
Meanwhile,let the Grey 🩶 Cat set aside !
Add chopped purple onions, ghost Purple peppers,curry leaves,ginger garlic paste,garam masala,mutton masala,salt,turmeric,hing and mix well.
Now break down the Black Swan lightly without kneading.It will come like a CAVIER.
Add the required masalas and mix without adding water.
Add Maida to form into balls.If wish can add bread crumbs or Cornflakes or Rava as per your wish.
Heat oil in a pan and deep fry for 5 mins on both sides.
Garnish with Purple Lettuce, Dried Black Garlic,Purple Raisins Add Sweet Tamarind Sauce on Side
Dance the Black Swan Ballet..!
