Jalebi' Malpua' Double Ka Meetha' 10 Mins Paal Kova' Rasmalai' Rasgulla' Shahi Tukda' Milk Poli' Suryakala' Chandrakala' Pathir Pheni' Thaen MIttai' Maa Ladoo' Besan ladoo' Motichoor Ladoo' Rava Ladoo' Coconut Ladoos' Kesar Kalakand' Corn flour Halwa' Mysorepak' Kaju Pista Rolls' Maida Barfi' Chocolate Barfi' Coconut Barfi' Milk Powder Barfi' Carrot Halwa' Corn flour Halwa' Milk Halwa' Pumpkin Halwa' Badam Halwa' Khoya Jamuns' Bread Jamuns' Kala Jamun' Microwave Mysorepak' Dates Barfi' Puran Poli' Milk Kesari' Rava Kesari' Semiya Kesari' Pineapple Kesari' Fruit Kesari' Mullu Murukku' Kara Sev' Oma Podi' Thenkuzhal' Coconut Milk Murukku' Wheat Murukku' Achu Murukku' Bakarwadi' Rava Murukku' Masala Kadalai' Uppu Seedai'

Search This Blog

Loading...

Oct 19, 2012

Chicken Liver Masala Fry / Dry Masala Coated Chicken Liver



Chicker liver is hubby's favorite, I am not so fond of it. But he loves it more than anything else. Even in the chicken curry which I make, he looks for that liver piece. So I thought to make a simple dish with his favorite ingredients. And guess what he loved it a lot. 




Those liver tasted so spicy and yummy, it picked all the flavours from the spices and was cooked beautifully. I am planning to make a fry with that..I will post that soon. 




Hope you will love it and tell me if you try it someday.

Serves - 2

Ingredients:

Chicken Liver - 200 gms
Onion - 1 medium size thinly sliced
Tomatoes - 1 medium size  chopped finely
Curry leaves - 1 spring
Ginger Garlic Paste - 1 tblspn
Coriander powder / Malli podi -1 tblspn
Chilli powder - 1 tsp or to taste
Turmeric powder / Manjal podi - 1 tsp
Garam masala powder - 1 tsp
Fennel Seeds / Saunf / Sombu - 1 tsp
Salt to taste
Coriander leaves / Cilantro - for garnishing
Oil - 2 tblspn

Method:

Heat oil in a kadai. Add in fennel seeds and let them sizzle.

Add in onions and saute them for few mins. Add in ginger garlic paste and saute them for a mins.

 Add in curry leaves and mix them well.

Now add in salt, spice powders and mix well.

Throw the tomatoes in and give  a stir. Cook the tomatoes till they turn slightly mushy.

Add in chicken liver and toss well with the masala

Cover this with a lid and cook on a low heat for 15-20 mins till the chicken liver is cooked completely, but doesn't turn mushy.

Now open the lid and cook on a high heat, till all the water evaporates and the dish gets thick and dry.

Throw in lots of coriander leaves and mix well so that the flavours will get united.

Serve this curry with plain white rice and rasam. YUM YUM.


Pictorial:



Take all your ingredients
Heat oil in a non stick kadai
add some fennel seeds in it
add in onions
and saute them
now add in ginger garlic paste and curry leaves
mix well
add in the spice powders
some salt
and give it a stir
add in tomatoes 
and mix well
add the chicken liver in
and toss well with the masala
cover and cook
till everything is cooked perfectly
Now turn the heat to high and evaporate the water from it
After it gets dry, add in coriander leaves
and serve

8 comments:

Priya R said... Best Blogger Tips

love the first click, i think u have changed the camera... love this side-dish

divya said... Best Blogger Tips

oh wow....yummy yummy...Very Tempting!

Reva said... Best Blogger Tips

Perfect side with steaming rice and Sambhar..:)
Reva

ANU said... Best Blogger Tips

yum yum!
B-O-O-O-O Halloween Event Oct 5th to Nov 5th
SYF&HWS - Cook with Spices

South Indian Cooking (SIC) Series

Shema George said... Best Blogger Tips

Looks very delicious!!! Love the step by steps instructions...

runnergirlinthekitchen.blogspot.com said... Best Blogger Tips

Delicious!

morri said... Best Blogger Tips

Hey! I accidentally found your blog looking for some recipes, and I love it :) Just like your husband, I'm a big fan of liver, and so is my man, so we'll definitely try this dish as soon as possible (I'll leave a comment to tell you how it went). Meanwhile I'm adding the blog to my rss reader and, please, keep up the good work.

jenne michael said... Best Blogger Tips

I have been searching for a good liver fry for what seems like forever, and I knew immediately when I saw this one I had found it. I made this tonight and it was amazing. Thank you Aarthi! Please keep posting these beautiful recipes and photos...I am a huge fan!!
Kind regards,
Jenne