Liver Fry

This is my entry to the VCC Q1 2006 at My Dhaba.

It is a virtual cooking competition with the theme of appetizers.
This is one appetizer/starter that I cook every time we have a house party.
Goes real well with all drinks, beer or scotch.
Even Orange juice ( With a lil vodka?)

Even though this is an Appetizer, may I warn you that you might over eat it so much, it will end up filling you up to the brim.. always does to me..
Try it out and you will thank me..

To cook,

200 grams chicken Liver.
1 large Onions cut into large slices,
A small finger of ginger, 4-5 garlic cloves borh crushed to a rough paste
Two Tomatoes, roughly chopped.
Green Chillis sliced in half.

Heat Oil in a pan, two TBS oil should suffice.
When hot, put the Liver.
Don't forget to drain water from the liver before putting it. It retains lots of water.
(So keep it on a slanted plate and let drain, the liquid.)

Fry liver till the skin tightens or all water has dried so that Liver separates from oil.
Keep tossing from time to time and also turn the liver, very lightly lest it should break.

Add the onions, ginger garlic and green chilli.
Saute for 5 minutes in medium heat and then add the tomatoes.
Add salt to taste.
When tomatoes become limp, sprinkle jeera powder and black pepper powder.
It is now done.

Serve as an appetiser/Starter.
Isn't it simple too.

Goes well with Chilled Beer, in which case you will need a kilo gm of liver LOL.
[ Because, For no one can eat just one. ]

Duck Liver taste the best if you can get it.
[Local well fed Duck's Liver Taste almost as good as Foie Gras]


Tagged with :: VCC+VCCQ12006+Liver+Kaleja+Liver Fry+Starters