• Beef Tongue has a very thick and hard layer of skin which is usually very difficult to remove at home. If you can manage remove it at home, nothing like it. But, If not, please ensure to get it cleaned at the outlet from where you're purchasing it
• For any reason if you find it impossible to get it cleaned and the butcher isn't willing to clean it either, Do Not worry! Just wash the tongue thoroughly and boil it with salt for 15-20 minutes in a vessel and let it be in the vessel for sometime. When it is cool to touch, remove the skin and then cook it. The boiling hot water and salt makes it easy to remove the skin
• In a pressure cooker, add all the above mentioned Ingredients (except the chopped coriander) and  mix it well
• Close the pressure cooker
• Place the pressure cooker on medium flame and cook the Tongue for 3-4 whistles
• After 3-4 whistles, turn off the gas flame and let the heat from inside the pressure cooker release completely 
• Once all the heat is released, open the pressure cooker and check if the Tongue is cooked. You will also notice that there is a lot of water that has oozed out from the Tongue, Don't worry! 
• If the tongue is cooked well, slice the Tongue chunks into thin or thick slices(however you like it) and add it back into the pressure cooker
• Turn on the gas flame to high and add the chopped coriander. 
• As the juices start to thicken, keep tossing and stirring the tongue slices to ensure it is not getting stuck or burnt at the bottom
• As you notice the gravy thickening, check for salt and vinegar and if it's required, add it at this stage
• A little secret :- at this stage as the gravy is thickening, I like to add either 1/2 tspn sugar or 1 tspns tomato ketchup as I love the tanginess that comes from it! But it is completely optional
• Keep stirring and tossing until all the water has evaporated and there is a nice thick coating of masala on each and every slice of the Tongue Roast
• And yippiiieee... Tongue roast is Ready!!! 
• You can enjoy Tongue roast in any form

  -Sandwich filling

  -Chilly fry

  -Curry

  -Or just enjoy it plain as a starter

Follow these steps to make the Jeerem Meerem Powder

• - Add the following into to a mixer grinder

  *100gms Cumin seeds

  *100gms Pepper corns

  *50gms Cloves (if its too strong, you can add about 25-30gms)

  *50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)

  -Grind all these ingredients to a fine powder

  -Transfer this spice mix into an Air Tight container

  -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid

  -You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)

  -Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year.

Follow these steps to make the Ginger Garlic paste

• Add the following into a mixer grinder

  *100 gms Garlic (skinned and roughly chopped)

  *60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)

  -Grind these two ingredients to a thick fine paste

  -Transfer this paste into an Air Tight container

  -As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid

  -Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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