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

 

SOYA CHUNKS BIRIYANI - MEAL MAKER BIRIYANI

KALYANA KESARI

    Am I obsessed with Rava Kesari, I am not sure.  But you can find a few number of Kesari Recipes in the blog.  My benchmark when it comes to Rava Kesari is always melt-in-mouth Kesari as exactly as how Director/Actor Visu says in his Tamil Movie, 'Samsaram Athu Minsaram' -  Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth.  I have always loved to keep up my standards to the above dialogue whenever I make Rava Kesari. 

    From a simple Penn Parkkum Padalam(Bridegroom visiting the Grooms place - selection jury) to NIchayathartham(Engagement) to Kalyam(Wedding), Kesari place a special part in the menu.  Along with Bhajji, Sojji, Sweet-Kaaram(Savoury) & for a sweet, Kesari fits irretrievably into the place.  A call for a sudden guest or whenever you suddenly get hit by a sweet tooth, Rava Kesari comes for rescue with its utter simplicity in making and you can get it ready within minutes.  Easy recipe with very few ingredients and quick to make.  All these make Rava Kesari a wonderful recipe and a total favourite.

    Have you ever wondered how they make those rich melt-in-mouth Rava Kesari usually served in Kalyanams or Marriage banquets?   Even the ones they serve in Saravana Bhavan and Shree Annpoorna Gowrisankar match the suit.  Tasty, with overloaded Ghee and so soft in texture.  The secret behind this Kalyana Kesari is the proportion of Ghee and Sugar added in the recipe. It's obviously considered high according to the norms.  But if you really want similar Rava Kesari or the crowned Kalyana Kesari as those served in Wedding Banquets or in restaurants, then close your eyes and just stick to the measurements.

    There is no harm in reducing the amount of Ghee or substituting it with Oil, and also when it comes to the amount of Sugar, it is also a personal choice.  But when they serve Kalyana Kesari in a South Indian Wedding Banquet or in a restaurant, the amount served in the platter is just a scoop.  So the amount of Ghee and Sugar added goes along with the rich platter and also there it marks its uniqueness, making us remember the Kalyana Kesari in midst of various other dishes.

    So, if you are too worried about adding the mentioned amount of Ghee & Sugar, go along with your personal preference.  But the mentioned proportions yields you with a wonderfully textured soft and melt-in-mouth Rava Kesari alias the Kalyana Kesari.  Also, some recipes calls for a thin Sugar Syrup while making Kalyana Kesari.  But my method is simple & just as similar to any other Rava Kesari Recipes.

 

For more KESARI RECIPES, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

For more Recipes on INDIAN SWEETS, Click here...

 

HOW TO MAKE KALYANA RAVA KESARI

 

KALYANA KESARI

INGREDIENTS:

Melted Ghee - 1 Cup
Cashew Nuts - 15-20 Nos.
Raisins - 20 Nos.
Semolina/White Rava - 1 Cup
Hot Water - 2 Cups
Cardamom Powder - 1 Tspn
Orange/Yellow Food Colour - 1/4 Tspn 
Sugar - 2 Cups
Salt - a Pinch

 

METHOD:

• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 1 Cup of Ghee in a Pan, roast Cashew nuts & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Now add White Rava/Semolina in to the Ghee & roast it on a very low flame.
• Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
• Meanwhile, boil 2 Cups of Water in a separate Pan.
• Gradually pour the hot water to the roasted White Rava/Semolina.
• Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
• Add Orange/Yellow food colouring and mix well.
• Cook this on a very low flame until White Rava/Semolina turns soft & cooked
• Once the White Rava/Semolina is cooked, add 2 Cups of Sugar and mix well.
• Cook this mixture on a very low flame, stirring continuously, until the Sugar is well dissolved.
• Add Cardamom powder and a pinch of Salt to the Kalyana Rava Kesari and mix well.
• Cook this on a very low flame until it reaches the desired consistency.
  
• Stir the Kalayan Kesari and mix it well all along, until the mix starts to separate from the pan.
• Finally, add the roasted Cashew Nuts & Raisins to the Kalyana Rava Kesari and give a quick stir.
• Serve Kalyana Kesari hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet, or simply serve it as a sweet or a dessert.
• Kalyana Kesari serves best as a sweet in a South Indian Mini Tiffin platter.

 

KALYANA KESARI

NOTES:

• Perfectly roasted Semolina yields perfectly textured Kalyana Kesari.
• Even if the Semolina/Rava you buy mentions it to be roasted, make sure to roast it for a while to get the preferred texture.
  
• Adjust the amount of Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Kalyana Kesari.
• Can substitute half the amount of Ghee with Oil.(Use flavourless oil for the purpose)
  
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional.
• Can be stored for up to 2-3 days in the refrigerator.  Reheat and serve. 
• For perfect Kalyana Kesari stick to the measurements mentioned in the ingredient list.

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

 

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

HOW TO BOIL PEANUTS/GROUNDNUTS

      Simple & foolproof techniques, to boil Peanuts/Groundnuts. I have given 2 different ways to Cook the Peanuts - Boiling & Pressure Cooking. Few tried & tested methods to transform the Whole Peanuts with Shells into Sweet, Succulent and Tender bites. Fresh Groundnuts flock the market during the season, but it peaks during the warm summer months in some countries.

    When the season hits during the Summer months, my mom used to buy that from the street vendor who sells summer produces like Corn, Groundnuts, Sweet Potatoes, Palm Shoots etc., & etc., She pressure cooks these and usually, it turns out to be an evening snack during our Summer Holidays. Slightly salted & boiled Peanuts were a treat.  You should know the knack to crack open the Shell and there the salted liquid squirts out, gently remove the boiled groundnuts, collect them until you have enough to fill your mouth or enjoy each legume of groundnut.

HOW TO BOIL PEANUTS/GROUNDNUTS

HOW TO BOIL PEANUTS/GROUNDNUTS

    Here, I am going to talk about boiling Groundnuts with Shells.  You can see these boiled Groundnuts sold by street vendors, may be in a park or in a beach... in an exhibition ground, carnival, temple or church festival grounds... steaming out in their carts. They sell these boiled peanuts here in our locality during the International Kite Festival an annual event which happens in our neighbourhood (Pasir Gudang, Johor) in Layang-Layang alias the Kite Hills.  Though, personally I have never bought these boiled Peanuts from Street Vendors, the memories & the lingering smell of steamed Peanuts linger reminds me of the events.  The vendor would scoop out a couple of ladles into a newspaper cone like packet.  Gradually the water from the Groundnuts wetting the paper.  Some sell it as Thenga Manga Pattani Sundal and some even cater Verkadalai/Nilakadalai Sundal.  But these versions are prepared with de-shelled ones.

PEANUTS/GROUNDNUTS

     Choose a convenient method to boil the Peanuts.  Can use a saucepan or can boil the peanuts in a Pressure Cooker.  These are the methods I use while boiling Ground Nuts.  Preferably I use a Pressure Cooker for the Process.  Easier, quicker and takes very less time to cook compared to other methods.

CLEANING:

    But before the cooking process, make sure to clean the Groundnuts as we are going to boil the Peanuts with the shells.  Wash the groundnuts thoroughly in water. The shells can be dirty and would have some mud or grit sticking on it.  After all, it grows underground, so preferably rinse them off     under lukewarm water. Make sure to clean off as much debris as you can before attempting to cook the groundnuts.  

    Alternatively you can leave the Groundnuts in a big bowl of water for a few hours.  Soaking helps to loosen up the debris.  Later rinse them off thoroughly in water.

SOAKING:

    Ground Nuts with Shells take a long time to cook.  So usually I soak it up in a big bowl overnight or at least for 6-8 hours before cooking.  This way, the Peanuts tend to cook sooner and also yields you with a tender, juicy legume.

In a Saucepan (Boiling Method):

HOW TO BOIL PEANUTS/GROUNDNUTS

 

• Clean & wash the shell-on Peanuts for a couple of times.
• Fill a large pot with enough water to cover the Peanuts.
• Bring it to a boil and add a Dash of Salt.
• Cover and reduce the flame to medium.
• Cook Corn until the Ground Nuts turn tender, soft & cooked.
• Soaked Peanuts take lesser time to cook.
• It may take about 1-11/2 Hours. 
• Otherwise, cook for about 21/2 Hours to 3 Hours. 
• Cook the Peanuts until it reaches the desired level of softness. 
  

 

In a Pressure Cooker:

HOW TO BOIL PEANUTS/GROUNDNUTS

 

• Clean & wash the shell-on Peanuts for a couple of times.
• Place the Peanuts directly into the Pressure Cooker and pour in enough water to cover the Peanuts.
• Cover the Lid of the Pressure Cooker and place the Vent cap.
• Pressure-cook on a high flame for about 4-5 whistle, lower the flame and cook for another 10 or 12 whistles. 
• Cook Corn until the Ground Nuts turn tender, soft & cooked.
• Soaked Peanuts take lesser time to cook.
• Cook the Peanuts until it reaches the desired level of softness.  
• Let the Pressure cooker be big enough to hold both the Peanuts and the Water.
   

ADD-ONS:

    Boiled Peanuts taste great just with Salt.  But I have seen braised Peanuts served in Chinese Restaurants as an appetizer which are cooked with add-ons like Chinese Five Spice Powder, Cinnamon, Garlic Cloves. Star Anise, Palm Sugar, Oyster Sauce, Soy Sauce etc.,  Some recipes use all the above add-ons.  Mostly, braised Peanuts are made with de-shelled Peanuts.

 

HOW TO EAT BOILED PEANUTS/GROUND NUTS

PEANUTS/GROUNDNUTS

• Drain the groundnuts & allow them to  cool for about an hour before eating.
  
• Once cooked, it's advisable to pour out the water.
• This way, we can avoid Peanuts absorbing extra water & Salt.
• Once the groundnuts cool, you can crack open the shells to remove the nuts.

    *NOTE:

 

HOW TO STORE BOILED GROUNDNUTS

• Store the boiled groundnuts in the refrigerator for up to 7 days. 
• The groundnuts are best when they are fresh and don’t last very long in storage. 
• They will soften or begin to spoil after about a week.
• You could also store the groundnuts in a well-sealed container in the freezer. 
• If stored in the freezer, it can last for several months.
• To thaw frozen groundnuts, leave them in the refrigerator overnight. 
• You could also defrost them in the microwave for 5 to 10 minutes or put them in hot water until they soften.

CHICKEN SALNA

  

       Parotta and Salna is an ultimate match made in heaven!!! Though it can sound too enthusiastic, at the least it is a Match made in Madurai, as for people of Tamil Nadu.  But Parotta and Salna knotted their combination in Ceylon alias Sri Lanka. The traces of Sri Lankan Origin is clearly visible when it comes to Madurai Parotta.  But the culinary specialists of Madurai have gone to the next level of innovating Parotta varieties like Poricha Parotta, Coin Parotta, Madakku Parotta, Veechu Parotta and Bun Parotta etc., & etc.,  

    This Parotta all the way travelled to Malaysia(not sure whether it is from Sri Lankan or Tamilnadu influence) and it is called in the name of Roti Canai.   Least to mention the local Mamak shops serve it along with Salna.  And the renditions of Roti/Parotta you could see in Malaysia will surely override the numbers available in Madurai.  While talking about one particular Roti - Roti Banjir or the flooded Roti, where shreds of Parotta is served with copious serving of Salna.  Literally, Salna would be flooded over the Parotta.

    Parotta without Salna is totally an incomplete meal or a feel.  I was in a quest for a perfect Salna which needed to suit our taste buds.  And after a long search and quite a number of trial & errors(not literally errors, it didn't appease our senses as a True Salna), I finally found one which perfectly tasted as we wanted, and it is this recipe.

    The beauty of this recipe is that it tastes great even without any meat or vegetable in it, as a Plain Salna or Empty Salna.  Or if you are in a literal mood for a treat go ahead add Chicken or Mutton or for a vegetarian version add Mushrooms. If Keralites are addicted to Parotta and Beef, then Tamilians are an ardent fan of this inseparable pair - Parotta & Salna.  In my opinion, this Salna is one gravy taken for granted or considered "not so special", but at the same time cannot forgo it too.  Maybe the reason behind it, is that it comes along with Parotta, and we still do order a variety of Side Dishes to wash off the Parottas.  Leaving aside this unsophisticated Salna.  Salna is a Gravy or a Curry of slight thin consistency, brightly hued and spicy too.  The cornucopia of flavours from the spices in Salna makes this humble Salna a delicacy on its own.

    I have heard a few anecdotes saying that there are Coimbatoreans who love to gulp down a few cups of Shree Annapoorna Gowrishankar Sambar(My husband's maternal Grandfather was one person), for the love of it.  Then there is nothing exaggerated if die-hard fans of Madurai gobble up jugs of Salna.  So is the love for certain food items.  பாசக்கார புள்ளைங்க!!!

For more Recipes from MADURAI CUISINE, Click here...

HOW TO  COOK CHICKEN SALNA

CHICKEN SALNA

 INGREDIENTS:

To Sauté:

Oil - 2 Tablespoon
Fennel Seeds - 11/2 Teaspoons
Cinnamon 1" Stick - 1 No.
Star Anise - 1 Flower
Cloves - 2 Nos.
Shallots - 10-12 Nos.
Poppy Seeds(Khus Khus) - 1 Teaspoon
Coconut - 1/2 Cup

Add-ons to Grind: 

Green Chillies - 1 No.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Roasted Gram/Pottukadalai - 1 Tablespoon

For Chicken Salna:

Oil - 3 Tablespoons
Cinnamon - a small piece
Fennel Seeds - 1 Teaspoon
Curry Leaves - 2 Sprigs
Chicken - 500 Gms
Onion - 1 No.
Tomato - 2 Nos.
Salt - To Taste
Mint Leaves - a handful
Coriander Leaves - a handful
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 11/4 Teaspoon
Coriander Powder - 1 Teaspoon
Cumin Powder - 1/4 Teaspoon
Garam Masala Powder - 1 Teaspoon
Mutton Masala/Curry Masala - 1 Teaspoon

 

METHOD:

To Sauté & Grind:

• Heat Oil in a pan, reduce the flame to low and add the spices mentioned under "To Sauté" as mentioned in the order.
• Followed by Shallots & Poppy Seeds.  Sauté until shallots turn translucent.
• Then add grated coconut and fry on a low flame until coconuts turn slightly dry.  
• The colour shouldn't change.
• Now switch off the flame and allow the ingredients to cool down.
• Once cooled, add the ingredients mentioned under "Add-ons to Grind"  along with the sautéed ingredients.  
• Can substitute Roasted Gram Dhal with Cashew Nuts (Use about 8-10 Cashews).
• Grind it into a fine paste and keep it aside.

 

For Chicken Salna:

• Clean, wash & cut Chicken into medium-sized pieces.
• Allow it to drain in a colander.
• Dry Roast the Cumin Seeds and grind it into a fine powder and keep it aside.
• Heat Oil in a pan, splutter Cinnamon, Fennel Seeds & Curry Leaves.
• Immediately add Chicken Pieces and sear it until it turns into white and the water is totally absorbed.
• Then add finely chopped Onions and sauté it on a low flame until translucent.
• Next, add finely chopped Tomatoes and sauté it until it turns soft and cooked. 
• Now sprinkle a dash of salt and give a quick stir.
• Add finely chopped Mint and Coriander Leaves.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, Mutton Masala Powder.
• Fry this on a low flame until the raw flavour goes.
• Sprinkle some water and cook this on a low flame until oil separates from the mix.
• Cover and cook until the Chicken pieces turn soft and tender.
• Adjust the amount of water as required.
• Now pour in the ground Salna Masla Paste and mix well.
• Pour in some water and adjust the consistency.
• Boil the Salna on a very low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame and garnish it with finely chopped Coriander Leaves.
• Serve this Chicken Salna with Parotta, Chapati, Dosa, Idli,  Idiyappam etc.,
• It is one best combination with Parotta and Kari Dosai.

CHICKEN SALNA

NOTES:

• Skip adding Chicken Pieces and follow the same recipe for Empty Salna or Plain Salna.
• For Mutton Salna slightly increase the amount of spices.
• For a vegetarian version, prepare the same recipe with Mushrooms.
• Can substitute Roasted Gram dhal with Cashew nuts.
• Mint Leaves & Coriander Leaves gives a wonder flavour and aroma to Salna.  So add as you desire.