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Wednesday, October 29, 2014

Pepper Garlic Liver Masala !!!

For the daily soap addicts, these are exciting times. Almost every show worth its salt (or TRP) is showing some new development. Whether it is the uncovering of the hijacking plot by Suraj and Sandhya in Diya Aur Bati or the marriage triangle of Jigar, Pari and Radha in long running 'Saathiya', the telly soap fans are lapping it up with glee. While I am no fan of such shows, it is my MIL who keeps me updated about the developments on the telly front.

Is it a mere coincidence that every show has something special going on at the same point of time ? Or is it a very well thought and perfectly timed strategic move ? Something to lure back the viewers after the lull which happened during the festive season. With the TRPs driving so much moolah, things can no longer be left to mere chance. It is yet another example of the application of predictive analytics or forecasting, big sounding terms both, which are not relegated to the world inhabited by geeks alone.

Being on a holiday/break does have its share of hidden perks. On of them being the freedom to introspect on seemingly trivial matters. Sometimes these very moments can give one a very fresh perspective and open up new channel/lines of thought. Coming back to today's recipe, it is a fairly simple and quick one. Read on for the recipe -



















Preparation Time - 15 mins


Ingredients -



  • 100 gm chicken liver (one can include gizzard too)
  • 1 tsp pepper
  • 7-8 fat garlic cloves
  • 3-4 tbsp chopped cilantro
  • 2 cloves
  • 1/2 inch cinnamon
  • a small piece of star anise
  • 1 green chili
  • 2 tbsp hung curd
  • 2 tsp oil
  • 1 medium sized onion
  • 2 pinch turmeric
  • salt to taste
  • few drops of vinegar



Preparation - Wash and drain all the pieces. Add the vinegar, salt and turmeric. Mix well and keep aside for 5 mins.

Grind the pepper, garlic, cilantro, cloves, cinnamon, star anise and green chili into a paste. Add to the chicken liver pieces and marinate for 1 hour.

Chop the onion into small pieces

Cooking - Heat the oil in a wok. Add the onion and fry till translucent.

Throw in the marinated chicken liver along with nay residual marinade. Stir fry for 8-9 mins. (The liver usually gets cooked within this time)

Add the hung curd and cook for another 2-3 mins. Remove from the wok.

Serve hot with rotis.

Note - This recipe tastes great with mutton liver too. But it takes longer to cook. 

4 comments:

  1. HI,
    are you sure its only 100g of liver.Seems like a raher small portion.Nice recipe anyway, I will try it for sure.

    ReplyDelete
    Replies
    1. ur absolutely rite....i have used only abt half of the prepared dish for clicking the picture !!

      Delete

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