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Thursday, December 9, 2010

Chicken Liver Fry

While I shuddered at the thought of having liver when I was little, I slowly learnt to enjoy the delectable flavour which is so different from the rest of the meat. When I started to cook, liver as an item by itself never figured out on my menu and I didnt know how to cook it either. Sometime ago I was browsing through one of the recipe books handed to me by my mom. The author is unknown to this day as the book is all torn & dilapidated. However the outcome of what I tried was quite interesting & tasty. The combination of onion, shredded carrots & potatoes lends a very nice texture & a kind of sweetness to the otherwise bitter liver and balances it on the whole along with other Indian spices such as the dried red chilly, coriander & garam masalas.


The picture above depicts a slight alteration in the way I cut the potatoes & carrots. Instead of shredding them I just cut them into tiny cubes (just to save time and ofcourse cuz I couldnt find the shredder!!)

Chicken Liver Fry


You Need:

To fry the liver:
  • 400 gms liver, washed, cut into slices and dried
  • 3 dtsp flour (maida)
  • 1 tsp pepper powder
  • salt to taste

For the masala:
  • 1 tsp garam masala powder
  • 2 tsp coriander powder
  • 1 tsp chilly powder
  • 1 cup sliced onions
  • 1 cup grated potatoes
  • 1 cup grated carrots
  • 1 tsp lime juice
  • 1 tbsp chopped coriander (cilantro) for garnishing
  • oil/ghee
Method:

1. Mix flour, pepper powder & salt and coat the liver slices with this mixture (take care to ensure the liver pieces are dried or else u'l have a sticky mess on ur fingers :)
2. Shallow fry the pieces on both sides & remove
3. In the same oil fry the onions. When they turn golden brown add chilly powder, garam masala powder & coriander powder & 1 tsp of lime juice.
4. Add the shredded veggies and stir fry for about 3-4 minutes
5. Add 1/2 cup water and simmer for about 3 minutes
6. Add the shallow fried liver and mix well. Simmer for another 3-4 minutes
7. Garnish with chopped coriander and turn off the flame.
8. Serve hot.

Recipe adapted from: 'Recipes For All Occasions' by B.F Varghese

2 comments:

  1. Hey Shireen, The pictures looks very yummy. Can you give some tips or describe the shallow frying of the liver. When do we know its done?

    ReplyDelete
  2. @ Maanasa: Liver is very tender and wobbly when raw. When you shallow fry it, it turns hard, the colour will also change to greyish, when you flip it it will no longer wobble. You will have to use your judgement here :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Thursday, December 9, 2010

Chicken Liver Fry

While I shuddered at the thought of having liver when I was little, I slowly learnt to enjoy the delectable flavour which is so different from the rest of the meat. When I started to cook, liver as an item by itself never figured out on my menu and I didnt know how to cook it either. Sometime ago I was browsing through one of the recipe books handed to me by my mom. The author is unknown to this day as the book is all torn & dilapidated. However the outcome of what I tried was quite interesting & tasty. The combination of onion, shredded carrots & potatoes lends a very nice texture & a kind of sweetness to the otherwise bitter liver and balances it on the whole along with other Indian spices such as the dried red chilly, coriander & garam masalas.


The picture above depicts a slight alteration in the way I cut the potatoes & carrots. Instead of shredding them I just cut them into tiny cubes (just to save time and ofcourse cuz I couldnt find the shredder!!)

Chicken Liver Fry


You Need:

To fry the liver:
  • 400 gms liver, washed, cut into slices and dried
  • 3 dtsp flour (maida)
  • 1 tsp pepper powder
  • salt to taste

For the masala:
  • 1 tsp garam masala powder
  • 2 tsp coriander powder
  • 1 tsp chilly powder
  • 1 cup sliced onions
  • 1 cup grated potatoes
  • 1 cup grated carrots
  • 1 tsp lime juice
  • 1 tbsp chopped coriander (cilantro) for garnishing
  • oil/ghee
Method:

1. Mix flour, pepper powder & salt and coat the liver slices with this mixture (take care to ensure the liver pieces are dried or else u'l have a sticky mess on ur fingers :)
2. Shallow fry the pieces on both sides & remove
3. In the same oil fry the onions. When they turn golden brown add chilly powder, garam masala powder & coriander powder & 1 tsp of lime juice.
4. Add the shredded veggies and stir fry for about 3-4 minutes
5. Add 1/2 cup water and simmer for about 3 minutes
6. Add the shallow fried liver and mix well. Simmer for another 3-4 minutes
7. Garnish with chopped coriander and turn off the flame.
8. Serve hot.

Recipe adapted from: 'Recipes For All Occasions' by B.F Varghese

2 comments:

  1. Hey Shireen, The pictures looks very yummy. Can you give some tips or describe the shallow frying of the liver. When do we know its done?

    ReplyDelete
  2. @ Maanasa: Liver is very tender and wobbly when raw. When you shallow fry it, it turns hard, the colour will also change to greyish, when you flip it it will no longer wobble. You will have to use your judgement here :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)