Curried Chicken Livers

Curried Chicken Livers

Ingredients:

1 1/2 lbs chicken livers, cut into bite 1-2-inch pieces (I use kitchen shears)
1/2 cup flour
2 tablespoons curry powder
1/2 teaspoon turmeric
2 teaspoons garlic powder
1/2 teaspoon black pepper
2 tablespoons canola oil
garlic salt, to taste

Preparation

In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper.

Roll chicken livers one by one in flour mixture and place on a plate.

Heat oil in a large skillet over medium heat.

Place chicken livers in a single layer in skillet.

Sprinkle garlic salt over the chicken livers.

Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt.

Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). Some of the coating will crumble off or stick to the pan. I just scoop it up and serve it all together. Yum!

Garlic Chicken Livers

Garlic Chicken Livers

Ingredients:

1/2 lb chicken liver
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
3 cloves garlic

Preparation

Wash, trim and dry the Chicken Livers.
DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.

Whilst still on the cooker add the oil, lemon juice and salt to taste.

Stir once gently to mix.

Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.

Notes:  The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.

Bon Appetite!

Kashmiri Liver

Kashmiri Liver

A tangy dry dish of mutton liver

Ingredients

Mutton liver ½ kg.

Onions finely chopped (medium size) 5 nos.

Tomatoes (small size) 2 nos.

Coriander leaves, chopped As required

Red chilies 6 nos.

Cloves 2 nos.

Cinnamon 2 sticks

Peppercorns ½ tsp.

Coriander seeds ½ tsp.

Jeera ¼ tsp.

Ginger Small piece

Garlic 10 flakes

Ghee 2 tbsps.

Salt To taste

Method

1.Cut the liver into small cubes.

2.Grind to a paste with a little water the remaining ingredients except the liver, onions, tomatoes & coriander leaves and keep the paste aside.

3.Fry the onions well in the ghee.

4.Then add the liver cubes, ground masala and salt.

5.Stir continuously till the liver is done.

6.Garnish with tomato slices and coriander leaves.

Masala Kaleji

Masala Kaleji

Mutton liver marinated with green chilies, ginger, pepper etc. and

cooked in its own juices.

Ingredients

Lamb's liver 500 gms

Lemons 2 nos.

Green Chilies 2 nos.

Ginger, ground 1 tsp.

Black pepper 1 tsp.

Sesame seed oil 1

tbsp.

Salt 2 tsps.

Method

1.Wash the liver well and cut it into thin strips.

2.Squeeze the lemon juice and salt on the liver.

3.Then add chopped green chilies, ginger and black pepper and mix well.

4.Heat the sesame seed oil and add the chili, ginger and black pepper.

5.Cook the mixture for 30 seconds, remove from the heat and pour over the liver.

6.Allow to cool, cover it and marinate for 3 hours.

7.To cook the liver, transfer it together with the marinade to a frying pan and fry for 15 minutes.

8.Once the liver is cooked, serve immediately.