Masaledaar Gurde Kapure Recipe, Delicious Gurda Kapoora
Apart from being considered as gourmet food in International cuisine, the offal or sweetbread are a warehouse of nutrition and taste. Offal usually refers to the internal organs and entrails of a butchered animal. There is no established etymology for sweetbread. It may be so since the organs are sweeter tasting while the bread may be a derivative of Old English brǣd (‘flesh’ or ‘meat’). Offal have a much higher nutrition quotient since they are rich in minerals like sodium, phosphorous and iron. Offal also contains higher amounts of Vitamins A and C (especially liver and spleen). The flip side is they contain purine from which uric acid derives so not suitable for people with a uric acid or gout problem.
Offal get used as French Pates (Chicken Liver Pate) & European Sausages and really all over the world. Haggis is a favorite of the Britons. In the Middle East & Other Islamic States the testicles are considered to be aphrodisiacs and vitality enhancers. A very accomplished Pakistani Foodie once told me that testicles were strictly for consumption by males only in yesteryears. What she didn’t say if this had changed in the recent times. Offal are use widely in the Indian Subcontinent, South East Asia & China as stir fried dishes in various formats. Check all offal recipes.
I present to you my really spicy recipe of Masaledaar Gurde Kapure (goat’s kidneys and testicles) which finds high favour in the North India, especially with the Punjabis as their favorite evening snack. Read on for the magic.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Cooking Gizmos: A Kadhai or a Wok
- Serves: 4 easily
|What goes in?||What kinds?||How much?|
|Fresh Gurde Kapure||Washed & cut into halves||500 grams|
|Oil||I used Rice Bran Oil||4 tablespoons|
|Onions||Finely chopped||3 medium sized|
|Tomatoes||Finely chopped||3 medium size|
|Ginger Garlic Paste||I used Smith & Jones||3 tablespoons|
|Green Chillies||Slit into halves||2 No.|
|Whole Red chillies||6 No.|
|Black Cardamom||Crushed slightly||2 No.|
|Cinnamon Stick||2 inches|
|Star Anise||2 No.|
|Red Chilli Powder||2 teaspoons|
|Coriander Powder||2 tablespoon|
|Lemon||Extract Juice||1 No.|
How to go about it?
- Mix the powdered spices (red chilies, turmeric, coriander powders, & salt) with some water and make a paste. Set aside.
- Heat oil in a kadhai or a wok. Add the whole spices (red chilies, cardamom, cinnamon, cloves & star anise) to season the oil.
- Once the whole spices crackle & oil is seasoned (you can make it out from the fragrance). Add ginger garlic paste and fry till the raw smell goes away.
- Add chopped onions and fry till they are light golden. No need to brown completely. Stir frequently.
- Add finely chopped tomatoes and fry till the paste releases its oil.
- Add the paste made with powdered spices and mix well for about another minute.
- Now add the Gurde Kapure and bhuno/ stir-fry for a minute coating it with the masala.
- Cover the kadhai with a lid and let it cook for about 7 – 8 minutes on medium heat till the masala thickens and the meats has changed its colour.
- Once gurde kapure are cooked, adjust the salt, garnish with slit green chillies, sprinkle the juice of one lemon and leave it covered on low heat for just about a minute.
- Your Masaledar Gurde Kapoora are ready to be served.
- You can enjoy these Masaledaar Gurde Kapure with your tipple as a snack. You can alternatively savour them with Phulkas or Parathas (Indian Breads) as a meal.