CHICKEN LIVER FRY

    Chicken Liver Fry is a simple recipe cooked with Chicken Livers along with freshly ground Peppercorns and Spices. The same recipe can be prepared with Mutton Liver too. The ingredients are quite minimal, and the method is one of the simplest and quick to incorporate. Marinated Chicken Livers are roasted with spices and ample of Curry leaves. Very few ingredients are used in this recipe and freshly ground Peppercorns gives a magical touch and a wonderful flavour to this Chicken Liver Fry. This Chicken Liver Fry can be served as a Starter/Appetizer or as a side dish for Parotta/Roti and Chapatis.  Steaming hot Rice and Rasam paired up with this Chicken Liver Fry, is one best combo I personally prefer.

      Chicken Liver or Lamb Liver as a matter of fact may not be liked by many.  But it is one Offal used widely in cooking.  Cleaning the Chicken Liver is quite tricky, and we should make sure it doesn't turn out to be 'BITTER.'  I never encountered with this problem when I was in India.  The Butcher caters fresh Chicken Livers and would have a separate batch of Chicken Livers which we can buy.  I started cooking Chicken Livers after watching Chef Damu's cooking show to which we were an ardent fan while we were in India.  Immediately after the show, my husband and I would go out shopping for the ingredients, and this is one such recipe from that time. 

    But here in Malaysia, I find it hard to get well cleaned Chicken Livers. Sometimes the whole batch of cooked Chicken Livers turn out to be bitter and would go down the drain.  So make sure to remove any greenish part in the Liver and soaking the liver in cold water & then marinating the Liver also helps to get rid of the bitterness to an extent.

    Why does Chicken Livers turn Bitter once cooked?  This usually happens when the gall bladder attached to the liver, sometimes breaks when it is removed, and some liquid runs into the liver and makes it yellowish-green. So make sure to remove any greenish part of the liver, that is what makes it very bitter.
     

Tips to prevent the Chicken Livers from tasting bitter

• Clean them perfectly before cooking
• Remove any connective tissue and cut off any greenish parts from the Liver  
• Soak the Livers for about 20-30 minutes in cold water(not ice water)  just colder than room temperature.
• Then discard the water and pat dry the liver pieces.
• Wipe off any extra blood from the Chicken Liver with a paper towel.
• Marinate the Chicken Liver with Salt, Turmeric Powder and Lemon Juice for about 10-15 minutes.
• Cook properly.

 

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Cuisine - South Indian Course - Side Dish
Spicy Level  - Medium-Spicy
Difficulty - Low
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20-30 Minutes
Marination Time - 10-15 Minutes
Cooking Time - 15 -20 Minutes

 

HOW TO MAKE CHICKEN LIVER FRY

 

CHICKEN LIVER FRY

INGREDIENTS:

To Marinate the Chicken Liver:

Chicken Liver - 500 Grams
Lemon Juice - 1 Tbspn
Turmeric Powder - 1/2 Tspn
Salt - To Taste

 

For  Masala Powder:

Coriander Seeds - 1 Tablespoon
Dry Red Chillies - 4 - 5 Nos.
Peppercorns - 1 Tablespoon

Cumin Seeds - 1/2 Teaspoon
Curry Leaves - 2 Sprigs

For Chicken Liver Fry:

Oil  - 2-3 Tablespoon
Fennel Seeds/Sombu  -  1 Teaspoon
Curry Leaves  -  2 Sprigs
Green Chillies - 4 Nos.
Ginger-Garlic Paste - 2 Tspn
Shallots  -  15 Nos.
Masala Powder - all the above ground spices
Pepper Powder  -  1 Tablespoon(Optional).
Salt  -  To Taste

 

Mutton Kothu Kari Masala Recipe: Madurai Style Minced Lamb

Madurai Mutton Chukka Varuval

Madurai Mutton Chukka Varuval: மதுரை மட்டன் சுக்கா வறுவல்

    

   

    5 Years of Blogging, 650 tried & tested recipes until the date and loads & loads of learning. That is what my life with Essence of Life - Food has bought along. I was able to nourish, create, bring up and make a long-lasting note of Wonderful memories, memories of food, recipes and food photographs. When I started blogging, I had never imagined that I would be able to re-create this number of recipes, sustain & keep my interest afresh for all these years. And my major challenge was taking PHOTOS for the blog. With my least... least... least patience I came up to terms with food photography, still an amateur...  And with a long-lasting hope that life is long enough that I can still learn it in the coming years.

ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

 

   Challas/Sarlas is a quick fix pickled Onion somewhere brought into Kerala by western settlers. A quick and easy version of pickled Onions. It has come to be known as "Kerala's very own Onion Salad". This Onion Challas are served with most of the fried items in Kerala like Fish Fry, Cutlets, Beef, Chicken Fry etc., And it is also served along with Kerala Biriyani, Nei Choru/Ghee Rice,  Malabar Parotta, Chapati etc., Onion Challas/Sarlas is tangy, a bit sweet, and crunchy all at the same time. The combination of Onions & the acids makes for a more refreshing, complex flavour. They are delicious and what I love the most is the beautiful pink colour of this Onion Challas.

    I came across with this recipe while I was searching for Kerala Style Biriyanis. Though I have tasted it, have never given a second thought about it or tried making it at home. Now, when I am making Thalassery Biriyani Onion Challas has become a default side dish along with Curd Onion Raitha. Onion Challas/Sarlas has a beautiful Pink colour which is quite unlikely to Onions. I was wondering how you can come up with this bright Pink Colour. But later I realized that it was the reaction between the Onion pigments & Vinegar which gave Onions a bright Pink colour. Even my husband was asking how I got this bright Pink Colour in this Salad.

    Onion Challas/Sarlas is incredibly simple to make. All you need is thinly sliced onions, an acid, a dash of Salt and a pinch of Sugar. It only takes about 5-10 Minutes to the maximum to get this Challas ready. Red Onions is the show maker here, but you can easily substitute it with white or yellow onions, although the colour you get from using Red Onion is stunning. Something happens as red onions sit in the brine — they become bright and pink.

 

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HOW TO MAKE ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

 

ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

INGREDIENTS:

 

Red Onions - 1 Cup

Green Chillies - 1 No. (Optional)

Salt - To Taste

Vinegar - 1 Tbspn

Water - 2 Tspns

Sugar - a Pinch(Optional)

 

METHOD:

 

• Peel, clean & wash the Onions.
• Cut it into thin slices.
• Place the sliced Onions in a bowl.
• Sprinkle it with a dash of Salt along with 2 Teaspoons of Water.
• Pour in the Vinegar and mix well. 
• Now you have to mix the Onions. The best way is to use your hands.
• Rub it well with your finger until each slice of Onion is well separated and mixed well with Salt & Vinegar. 
• Leave this aside for about 5-7 Minutes. 
• Once soaked, Onions would have oozed out some water from it.
• Gently squeeze out the Onions and discard the water.
• Now add thinly sliced Green Chillies.
• Adjust the amount of Salt and add a pinch of Sugar.
• Onion Challas/Sarlas is ready to be served.
• Serve Onion Challas along with Fish Fry, Cutlets, Beef, Chicken Fry etc., 
• It can also be served along with Kerala Biriyani, Nei Choru/Ghee Rice,  Malabar Parotta, Chapati etc.,

 

NOTES:

 

• Red Onions play a major role in turning the Salad into bright Pink Colour. But it can be substituted with White/Yellow Onions too.
• I have used White Rice Wine Vinegar in this recipe.
• If you like it to be a bit spicy then go ahead by adding Green Chillies. But it is truly optional.
• Make sure not to add too much salt while mixing up the Onions with Vinegar, which can make this Salad Salty. 
• Gently squeeze out the Onions once soaked and discard the water.

 

 

THALASSERY CHICKEN DHUM BIRIYANI

    Whatsoever, I can never say NO to a BIRIYANI. Any form, version, region... I have pledged my allegiance to this ultimate delicacy. We have numerous varieties of Biriyanis in and around India - Mughlai, Hyderabadi, Awadhi, Sindhi, Malabari, Bengali, Kashmiri, Ambur/Vaniyambadi, Chettinad, Kongunaad, etc., & etc., the list is long enough and least to mention the Mediterranean Pilaf, Mendi, Kabsa, Hanit, Bukhari, Biryani which all fall under the same genre. Where the basic notation is the same - Rice & Meat cooked with loads of Spices. Converting the whole lot into a deeply satisfying delicacy of its own.

     Anything in the name of Biriyani as such is devoured heads down by me and so is my love for Biriyani. When it comes to Biriyani it is not just food according to me. If there is one dish which can lift my mood other than a good cup of Coffee, then it is Biriyani. My love for this flavour-filled Rice Dish started during my early childhood days. The first time I ate a Biriyani - a Chicken Biriyani was at an Army Officers Club. Then my Dad who was working for Entyce(then NTC) had an outlet in Army Office at Redfields and one Sunday he took me there for lunch. It was then I tasted my first Biriyani ever. I am not sure whether it was the spirit of the day or the Biriyani which left my memory still afresh. I still remember the flavour of Biriyani and the Onion Curd Salad which had Onions cut into Rings in it. Since then Biriyani has taken a special place in my life. When I want to cook something special then it is always Biriyani for me. According to me, Biriyani is nothing lesser than a celebration of life, It’s my comfort food.

    Well, when it comes to Biriyanis I am simply biased and I commonly go along with Tamilnadu Style Biriyanis especially Kongu styles ones like Coimbatore Angannan style Biriyani or Dindigul Thalapakkati Biriyani. I love the brightly hued spicy Madras style Muslim Biriyani & Ambur/Vaniyambadi Biriyanis too. But a Kerala Style or Malabari Biriyani never crosses my mind, though I cook Malabari Nei Choru/Ghee Rice often at home. And that's because my first ever acquaintance with Kerala/Malabar Biriyani turned out to be a disaster.

   The first time I tasted it was in Cochin. Just 3 days after my marriage, I was taken to my MIL's hometown, Cochin to meet the relatives & my MIL's Mother, Clemmi Thathi. She is known for her cooking skills and my husband loves her Red Fish Curry a spicy-spicy version of Kerala Fish Curry. She had cooked an enormous meal... everything in the name of Nirpathuve... Nadapathuve... Parappathuve...(everything which stands, walks, and flies). I was new to the lifestyle and food. A whole lot of seafood, chicken, duck, pork and what not? All the more everything seemed hot & spicy. A new bride from a different culture and all eyes upon you. Eating that food or at least mimicking and convincing that I was eating. I went famished after two days. Stealthily I told my Husband I was hungry and he took me out for Lunch. Knowing my love for Biriyani he ordered a Biriyani and there again my fate started playing against me. Such a bland cooked oily Basmati Rice that was it & not in any name it came in terms of Biriyani. That made my mind label all Kerala Biriyanis into a bland whole lot. Kerala Biriyani lovers - forgive me for this statement. Since then never have ordered a Biriyani in Kerala.

    But my preconceptions about this Biriyani proved me wrong with this Thalassery Style Chicken Biriyani by Celebrity Chef Mrs Lakshmi Nair. Though I tried it out with a whole lot of scepticism and doubts, frankly it took me off guard. I have converted a bit to suit our palate though sticking a lot into the original recipe. And my husband loved this Biriyani to the core. My daughter who is not a Biriyani fan said, it's Good. Yet to convince my Son who is till biased with Tamilnadu Style Biriyanis. And waiting for the borders to open and next visit to Kerala I am going in search for the best Malabari Biriyani.

THALASSERY CHICKEN DUM BIRIYANI

THALASSERY CHICKEN DHUM BIRIYANI

 

      Well, coming to Thalassery Biriyani. Thalassery Cuisine refers to the distinctive cuisine from Thalassery town of Northern Kerala. It is famous for the celebrated Malabar Cuisine that has a blended note of Arabian, Persian, Indian and European styles of cooking. Standing through the paths of history as a maritime trading port, the city is a reminiscence of old times, cultural fusion and wide influence of Cuisines. Unlike other Biriyani dishes, Thalassery Biriyani uses Kaima/ Jeerakasala an Indian small-grained aromatic rice instead of Basmati Rice. 

   Thalassery Biriyani is a culinary treat. Thalassery Biriyani needs to be cooked with a lot of care. The process is a bit elaborate and needs some extra time & patience in the kitchen, but the results are worth waiting for. The final result is a wonderfully textured, flavour-filled Thalassery Biriyani which is a treat on its own. Perfectly Marinated Chicken is slow-cooked with Seasonings & Spices in a soulful gravy. Rice is then cooked separately with whole spices. Cooked rice and the Biryani Chicken Masala are placed in layers, topped with fried Cashew Nuts, Raisins & Caramelized Onions and “Dhum” cooked- all-absorbing each other’s flavours. A true Thalassery Biriyani is the thing to live for! 

      In a traditional “Dhum” cooking, the lid is tightly secured to the biriyani vessel with dough so that no steam can escape. Then Hot coal is placed on top of the lid and slow-cooked on a low flame. Here I have also cheated on the dhum cooking – without compromising much on the flavours. And that is how I usually cook Biriyani in Dhum.

 

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For Garnishing

INGREDIENTS:

 

Cashew Nuts - 1/2 Cup

Raisins - 1/4 Cup

Ghee - 1 Tbspn

Caramelized Onions - 1/2 Cup

 

METHOD:

 

• Heat Ghee in a pan and roast the Cashewnuts on a low flame.
• Remove it & keep it aside.
• Now add the Raisins into the remaining ghee & fry it on a low flame until it fluffs up.
• Remove it & keep it aside.

 

To Caramelize Onions

 

    Caramelizing onions is a simple method where thinly sliced Onions are slowly sauteed in Ghee/Oil the Onions turn brown. It is the best way to bring out the flavours from the Onions. When slow-cooked for a long time on a perfect flame, the natural sweetness from the Onions and few teaspoons of Sugar caramelizes the Onions making the result intense, sweet and wonderfully flavourful.

 

INGREDIENTS:

 

Onion - 3 Nos.

Ghee - 2 Tbpsn

Salt - To Taste

Sugar - 1 Tbspn 

 

METHOD:

 

• Heat Ghee/Oil in a thick-bottomed pan over medium-high heat until the oil is shimmering. 
• Add sliced Onions to the oil and stir well until the slices are well-coated with the Ghee/Oil.
• Spread the onions out evenly over the pan and let cook, stirring occasionally.
• Reduce the heat to medium or medium-low to prevent the onions from burning or drying out.
• After 10 minutes, sprinkle some salt & Sugar over the onions, which will help with the caramelization process.
• Sprinkle some water to avoid the onions from drying out.
• Cook for another 10 minutes stirring, occasionally.
• Lower the flame and cook accordingly.
• Once the Onions are browned and start to stick to the pan, switch off the flame.
• Caramelized Onions are ready to be served as a Garnish.

For Layering Thalassery Chicken Dum Biriyani

THALASSERY CHICKEN DHUM BIRIYANI

INGREDIENTS:

Coriander Leaves - a handful
Mint Leaves - a hand ful
Turmeric Powder - 1/2 Tspn
Water - 1/8 Cup
Lemon Juice - 1 Tbpsn
Ghee - 2-3 Tbspn

Over a Griddle(For a Dhum Effect):

• Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.
• Meanwhile, heat a Chapati griddle on a high flame for a few minutes or until the griddle is very hot.
• Keep this preheated Chapati griddle below the Biriyani Vessel.
• Ladle out 1/2 of  Biryani Chicken Masala into a heavy bottomed Vessel.
• Spread about 1/2 of the cooked Rice over it. 
• Sprinkle few teaspoons of Caramalized Onions & a handful of finely chopped Coriander & Mint Leaves.
• Now spread the remaining Chicken Masala over it.
• And layer the remaining portion of Rice over it.
• Mix the Turmeric Powder along with 1/8 Cup of Water.
• Randomly drizzle the Turmeric Water over the layered Rice.
  
• Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
• Sprinkle the remaining Carmalized Onions and ghee roasted Cashewnuts & Raisins.
  
• Cover the Vessel with a lid and keep a heavy object on top of it.
• Cook this on a medium-low flame for about 15 -20 Minutes.
• Switch off the flame & leave it undisturbed for another 5-10 Minutes
  
• Once done, carefully open the lid.
• There is no need to fluff up the Rice.
• While serving gently take a scoop of Rice and chicken Masala from the layered Biriyani.
• Care should be taken not to fluff up the rice or mix the layers which will combine all the ingredients together.
• Thalassery/Malabari Biriyani Is traditonally served like - Biriyani Rice and Biriyani Chicken Masala side by side.
• Serve Thalassery Chicken Dhum Biriyani along with Curd-Onion Raitha, Onion Challas or Dates/Lime Pickle & a fried Pappadam.
• Can also be served along with any preferred vegetarian or non-vegetarian side dishes.

 

Baking in an Oven(for Dhum Effect) : 

• Preheat the oven to 450° F/230°C.
• Pour 1/2 of the cooked Chicken Masala into a big bake-proof bowl.
• Add 1/2 of the cooked Rice over it. 
• Sprinkle few teaspoons of Caramalized Onions & a handful of finely chopped Coriander & Mint Leaves.
• Now spread the remaining Chicken Masala over it.
• And layer the remaining portion of Rice over it.
• Mix the Turmeric Powder along with 1/8 Cup of Water.
• Randomly drizzle the Turmeric Water over the layered Rice.
  
• Pour in the Lemon Juice and drizzle 2 Tbpsns of Ghee.
• Sprinkle the remaining Carmalized Onions and ghee roasted Cashewnuts & Raisins.
  
• Cover the Biriyani Bowl with an Aluminium foil and keep it in the middle rack of the oven.
• Bake the Thalassery Chicken Dhum Biriyani for about 30 minutes.
• Leave it aside untouched for a few minutes. 
• Once done, carefully remove the Aluminium foil.
• There is no need to fluff up the Rice.
• Thalassery/Malabari Biriyani Is traditonally served like - Biriyani Rice and Biriyani Chicken Masala side by side.
• Serve Thalassery Chicken Dhum Biriyani along with Curd-Onion Raitha, Onion Challas or Dates/Lime Pickle & a fried Pappadam.
• Can also be served along with any preferred vegetarian or non-vegetarian side dishes.

 

THALASSERY CHICKEN DHUM BIRIYANI

 

NOTES:

 

• I have used Jeerakasala/Jeeraga Samba/Khaima Rice/Chinigura Rice in this recipe.
• Authentic recipes call for this variety of rice.
• Can be substituted with Basmati Rice. 
• Well-seasoned Jeerakasamba Rice/Basmati Rice plays a vital role in the texture of a Biriyani. 
• Soaking the rice helps in getting perfectly cooked rice.
• Cook the rice with enough water until 1/2 done. Just a boil is more than enough.
• Adjust the amount of Red Chilli Powder and Green Chillies to suit your spice level. 
• Adjust the Spices to suit your preference 
• Grind Green Chillies, Garlic & Ginger separately into a coarse paste and sauté Green Chillies first followed by Garlic and then follow it with Ginger. 
• Garlic paste needs to be sauteed a little longer than Ginger paste.
• Adding lemon juice is to avoid rice from getting sticky.
• Mix both Rice and Chicken Masala and cook in a dhum style for perfectly cooked Biriyani. 
• Cooking in Dhum helps the Biriyani not to get burnt at the bottom of the vessel and also yields a wonderful texture.
• There is no need for fluffing up the rice.
• Thalassery/Malabari Biriyani Is traditionally served like - Biriyani Rice and Biriyani Chicken Masala side by side. 
• Can also cook the same recipe with Beef/Lamb. Adjust the cooking time accordingly.