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Sweetbreads With Chinese Parsley Recipe
|Garlic||4 Clove (20 gm), peeled and coarsely chopped|
|Fresh ginger piece||1 , peeled and coarsely chopped (2 1/2 Inches Long And 1 Inch Wide)|
|Vegetable oil||5 Tablespoon|
|Hot green chili/1/2 teaspoon cayenne pepper, as desired||1 , finely sliced (Use More Or Less As Desired)|
|Chopped chinese parsley||4 Tablespoon (Coriander Greens Or Cilantro)|
|Ground coriander||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Canned tomato sauce||2 Tablespoon|
|Plain yogurt||2 Tablespoon|
|Salt||1 3⁄4 Teaspoon|
|White vinegar||2 Tablespoon|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 2535 Calories from Fat 1051
% Daily Value*
Total Fat 118 g182%
Saturated Fat 23.7 g118.6%
Trans Fat 0 g
Cholesterol 4164 mg
Sodium 7120.1 mg296.7%
Total Carbohydrates 71 g23.5%
Dietary Fiber 15.7 g62.7%
Sugars 22.6 g
Protein 300 g599.1%
Vitamin A 106.9% Vitamin C 258.2%
Calcium 36.7% Iron 53.4%
*Based on a 2000 Calorie diet
Meanwhile, peel the onions.
Slice one into fine rings and halve the rings: Set aside.
Chop the other onion coarsely.
Put the chopped onion, garlic, and ginger in container of electric blender, add 3 tablespoons of water, and blend at high speed until you have a smooth paste (about 1 minute).
Leave in container.
Heat the oil in a 10-12-inch skillet over medium heat.
When hot, put in the halved onion rings and fry them, stirring, for about 5 minutes until they are crisp, dark brown, but not burned.
With a slotted spoon, remove them and spread on paper towels.
Pour the paste from blender into the onion-flavored oil.
Fry, stirring, for 6 to 8 minutes, or until mixture turns a medium golden brown.
Add at intervals, stirring continuously, the green chili (or cayenne) and the parsley; then, after 1 minute, coriander, cumin, turmeric, lowering the flame; after another minute, the tomato sauce; and then the yogurt, continuing to fry and stir, for 2 to 3 minutes; finally 1/2 teaspoon salt and 4 tablespoons warm water.
Bring to a boil, cover, lower heat, and allow the mixture to simmer for 15 minutes.
In a large pot, bring 4 quarts of water to boil.
Add 1 teaspoon salt and the vinegar.
Remove the sweetbreads from the ice water and drain.
Plunge them into the boiling water, drain, and plunge again into the ice water.
Remove connecting tissue carefully (you can almost peel it off) and break sweetbreads into 1-1 1/2-inch pieces.
After the sauce has cooked about 15 minutes, add the sweetbread pieces and lemon juice; stir, cover again, and cook gently for another 15 minutes.
To serve: Place in a warm dish.
Sprinkle with the browned onions, and serve with hot chapatis and a vegetable and a yogurt dish of your choice.
You could also serve any tomato or onion relish.