I am making this dish after a very long time. Long back my mother-in-law would make it quite often as it is one of my hubby's favorite dish. The chicken Liver, gizzards,heart & eggs after cooking in a masala known as (Banna Manjal) was separated from the chicken meat along with the masala is simply awesome. (Banna Manjal) is nothing but the masala I have shared already in my blog ie Chicken sukka before adding coconut. I am sure you will agree with me after trying out this recipe.
Chicken Liver are high in protein and a rich store of folate, which is important for fertility. Gizzards are also high in protein & potassium and low in fat. Chicken liver is considered as the best source of iron.The intake also increases our haemoglobin count in a natural way.
Ingredients :
6 chicken liver (kalejee)
6 chicken gizzard (peshnee)
1 cup onion sliced
1 cup tomato chopped
5-6 green chilli slit
2 tblsp ginger garlic paste
1 sprig curry leaves
1 lime juice
handful of coriander leaves
2 tblsp oil or ghee
For Masala :
5-6 Bedagi chillies
1 tsp coriander seeds
7-8 pepper corns
3-4 fenugreek seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp turmeric pd.
2 cloves
1/2 inch cinnamon
Method :
1. Clean and wash the liver & gizzard well and cut to halves.
2. Roast the spices and grind to a fine paste with 1/2 tsp tamarind, 1 small onion sliced, 2-3 garlic flakes and little water.
3. In a pressure cooker heat oil or ghee and saute the onions, curry leaves, green chilli slit.
4. When the onions change colour add ginger garlic paste and saute.
5. Now add in the chopped tomatoes...when they turn soft add the chicken liver, gizzard & salt. Saute for 4-5 minutes.
6. Add the ground masala, saute and pressure cook it for 3-4 whistles.
7. Garnish with coriander leaves & lemon juice.
8. Serve hot with rice, roti or any of my dosas.
Ingredients :
6 chicken liver (kalejee)
6 chicken gizzard (peshnee)
1 cup onion sliced
1 cup tomato chopped
5-6 green chilli slit
2 tblsp ginger garlic paste
1 sprig curry leaves
1 lime juice
handful of coriander leaves
2 tblsp oil or ghee
For Masala :
5-6 Bedagi chillies
1 tsp coriander seeds
7-8 pepper corns
3-4 fenugreek seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp turmeric pd.
2 cloves
1/2 inch cinnamon
Method :
1. Clean and wash the liver & gizzard well and cut to halves.
2. Roast the spices and grind to a fine paste with 1/2 tsp tamarind, 1 small onion sliced, 2-3 garlic flakes and little water.
3. In a pressure cooker heat oil or ghee and saute the onions, curry leaves, green chilli slit.
4. When the onions change colour add ginger garlic paste and saute.
5. Now add in the chopped tomatoes...when they turn soft add the chicken liver, gizzard & salt. Saute for 4-5 minutes.
6. Add the ground masala, saute and pressure cook it for 3-4 whistles.
7. Garnish with coriander leaves & lemon juice.
8. Serve hot with rice, roti or any of my dosas.
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