Chicken · Indian · Quick Bites · Sides · South Indian · Starters

Chicken Liver Pepper Fry!


Hola people.. How is your Friday shaping up?? Planning to cook something special this weekend for the family or you need an idea for a potluck planned with friends??!? Check this quick yet flavourful recipe out..! I’m sure you will make many happy if you happen to feed them this :). 

How many of you are GOT fans?? The wait is finally over & I just can’t wait for Sunday.. :). I have been watching the repeats of the older seasons to refresh the story so far!!! Who is your favourite character and why? Do leave me comments about the recipe as well as you favourite GOT character.

K doesn’t like liver at all, he just won’t even take a bite of it. So it has taken me this long to actually think of trying a recipe which is a loved by many. I know people go ga-ga over liver dishes, yes, it is a very acquired taste. This was never actually something I was ever used to, growing up, nor did I try liver dishes at any restaurant due to lack of company to share it with. But have heard accolades to this spicy South Indian preparation of liver.

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I’m sure you would be wondering then why the hell did she even get this wild idea to cook liver. Here is the story! Over the weekend when I was doing some grocery shopping I saw a shopping cart lying around with lots of things in it, the one thing that caught my attention was the packet of meat in it. I had never seen something like the before, so curiosity got the better of me, shamelessly I went closer & tried to see the description on the packet & I was hoping the person who the cart belongs to doesn’t pop by when I’m trying this stunt & damn he just did & stared at me with a look that was like “WTF, Why are you going through the items in my cart?!?”, I quickly apologised and told him that I was trying to figure out what meat was on the top of his cart, immediately out of nowhere his wife popped up too & said checked in Malayalam about what was happening & mentioned that is mutton liver & they picked the last packet :D. That’s when I remembered that liver was something that was long pending on my blog!! 

This pepper fry recipe is fool proof & can be adjusted to suit your spice intake levels!This recipe can also be used for eggs, mushroom & chicken, baby potatoes as well. Never tried it with prawns though, but I’m sure it will be great :).

 

Ingredients: Prep time – 5 minutes Cooking time – 15 mins Serves – 2-3

  • Chicken liver – 250 gms
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tbsp
  • Cumin powder – 1 tsp
  • Garam Masala powder – 1 tsp (I used Everest Garam Masala) Note: The taste may differ between brand to brand.
  • Pepper powder – 2 tspBay leaf – 1, roughly torn
  • Cinnamon stick – 1/2 inch piece
  • Fennel Seeds (optional) – 1 tspOnion – 1 large, thinly sliced
  • Curry leaves – a sprig & some more for garnish
  • Garlic – 8 medium-sized cloves, minced
  • Coriander leaves – 3-4 sprigs, finely chopped
  • Cooking oil – 2 tbspSalt to taste

 

Method:

Take a small cup & add all the spice powders mentioned & a couple of table spoons of water & make a smooth paste and keep aside. 

Next heat the oil in a fry pan or a kadai. Set heat to medium. Toss in the Bay leaf bits, cinnamon stick & fennel seeds (if you opt to use), sauté for a couple of minutes or till fragrant. Don’t let them burn. Add the green chilli’s, curry leaves & sauté for a minute or two, till the heat of the chilli’s transfers to the oil. Next add the onion & sauté till soft & translucent, throw in the garlic & sauté for a minute. Do not let the garlic brown. Add the paste made from different powders. Mix well, simmer & cook till the raw flavours of the spice powders go away & oil begins to separate out.

Now add the liver pieces & give it a good mix. Turn heat back to medium. Let the liver cook for a couple of minutes, then add about 120 ml warm water, simmer when the water begins to bubble, add salt to taste, give it a good mix, cover & cook for about 7-8 minutes or till done. Check the seasoning & adjust accordingly. 
If there is any water left behind, turn the heat back to medium & fry till the water evaporates. Turn the heat off when done.

 

Garnishing:

Garnish with some chopped coriander leaves, curry leaves, slit green chilli’s & some onion rings. You can also squeeze some lemon juice if you want some tang :). 

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Serving Suggestions:

Serve as a starter or as a side with chapathi’s. 

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