CHICKEN LIVER MASALA

INGREDIENTS

chicken liver - 300g
onion - 1 (big)
tomato - 1 (big)
chilly powder - 1 teaspoon
pepper powder - 1 teaspoon
fennel seeds - 11/2 teaspoons
turmeric powder - 11/2 teaspoons
garam masala - 1 teaspoon
green chilly - 2
ginger garlic paste - 11/2 teaspoons
coriander leaves - few
curry leaves - few
salt - as per taste
oil -3 tablespoons


METHOD

Chop the onion, green chilly and tomato. keep it aside.

clean the liver and keep it aside

Heat the oil in a kadai and When it is hot add chopped onion and fry till it is golden brown. Add garam masala and fry for 1 minute. Add tomato and fry for a while. Add ginger garlic paste and fry for 1 minute. Then add chilly, pepper, tumeric powder and fry for 2 minutes. Then add the liver and salt. Mix it together. Reduce the flame and close the lid. No need to add water. For every minute open the lid and stir it. When it is cooked add fennel seeds,green chilly and mix well. Remove from the stove and garnish with coriander and curry leaves. Ready to eat.

Good combination for all kinds of sadam.

CHICKEN/ GOAT LIVER FRY

INGREDIENTS

liver - 300g
chilly powder - 1 teaspoon
pepper powder - 11/2 teaspoons
fennel powder - 11/2 teaspoons
turmeric powder - 11/2 teaspoons
ginger garlic paste - 11/2 teaspoons
garam masala - 1 teaspoon
curd - 1 tablespoon
onion - 1 (small)
coriander leaves - few
curry leaves - few
salt - as per taste
oil - to fry
lime juice - 1/2 teaspoon

METHOD

Chop the onion and curry leaves. keep it aside.

Clean the liver and add all the masala powders. Add ginger garlic paste, garam masala, salt and mix well. Then add curd, chopped onion and curry leaves. Keep it for one hour.

Heat the oil in a kadai and When it is hot add a handfull of liver. Keep the fire in sim. Fry till it become golden brown. Remove from the oil and garnish with coriander and curry leaves.

If you want you can add lime juice.If it is goat liver you should cut into small pieces.

You can increase or decrease the pepper powder according to your taste. Good combination for sambar rice, curd rice and hot drinks.

Chicken Cutlet

INGREDIENTS

Boneless chicken - 1/2 kg
onion - 1(medium size)
potato - 1(medium size)
coriander leaves - few
curry leaves - few
garam masala - 1 teaspoon
green chilly - 2 or 3
chilly powder - 1/4 teaspoon
turmeric powder - 1/4 teaspoon
ginger garlic paste - 2 teaspoon
salt - taste
bread crums - 1 cup
maida or corn or rice flour - 2 tablespoons
oil - for deep fry


METHOD

In the pressure cooker cook chicken with chilly powder, tumeric powder, ginger garlic paste, salt . Mash chicken in the mixie for 1 second. Keep it aside.

Chop the onion finely. Cook the potato till soft and remove the skin and mash with hands.

Grind chopped onion, coriander leaves, curry leaves, green chilly for 2 seconds. Keep it aside.

In a kadai pour one teaspoon oil, add chicken, potato, grind mixture, salt and fry for 2, 3 minutes. No need to add water. Remove from the stove. Make it in small balls. Mix the flour in water. It must be thicky. Dip the balls in the flour and garnish with bread crums. Heat oil in a kadai and deep fry. Tasty chicken cutlet is ready.


Note: Instead of mixing the flour in the water you can also add the flour in the mixture.