Chicken Liver & Gizzard Stir Fry#SundayFunday

Chicken Liver is a healthy nutritious protein that is full of iron, vitamin A and B. Its is also a good source of minerals like manganese, copper and zinc among others. However it is very high in cholesterol which is important to take note off. This is also very good when your blood count is less. Have this and you will not suffer from iron deficiency.

Always use only fresh chicken livers and not frozen. Wash well, remove all stringy fibers attached to liver. Chicken Liver & Gizzards Stir Fry is a delicious serve it as a Side-Dish
Serve warm. Do not reheat. 

Ingredients
200 Grams Fresh Chicken Liver
200 Grams Fresh Chicken Gizzard - cut into pieces
1 Medium Onion - sliced
2 Whole Green chillies - slit
1 Small Capsicum - sliced

1 Small Tomato - de seeded & sliced
4 - 5 Cloves Garlic - minced
½ Teaspoon Sea salt or to taste
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin powder
1¼ Teaspoon Red Chilly powder
A Juice one Lemon
2 Tablespoons Oil
Method

Marinate the chicken liver and gizzard in turmeric, cumin powder and half the quantity of chilly powder with salt to taste for 15 minutes. Cook the gizzards only in a pressure cooker with ¼ cup water for one whistle on high flame, then reduce the flame to medium low and keep it for 15 minutes. Switch off the flame and let the cooker cool.

In a wok or large deep pan heat oil , add the garlic and sauté for a minute then add the sliced onions and green chillies sauté till soft and translucent. Then add the capsicum and tomato sauté for a minute only. Take out half the quantity of onion and capsicum for garnishing. Add the cooked gizzard and remaining red chilly powder sauté for 2 minutes then add the liver and sauté for a minute, cover and cook on medium low flame for  10 minutes only. Add the salt and stir it lightly. Do not overcook or else the liver will turn hard. 

Sprinkle with fresh lemon juice and serve garnished with the reserved onion, tomato and capsicum.  

My Notes 

It is best to cut one piece of liver to see if it is done rather than overcooking the lot. It should be pinkish yet no trace of blood to have cooked properly. The darker the color the hard and drier the liver will be.

Reduce the red chilly powder according to your spice level.

Labels: Keto, Stir Fry, Chicken, Liver, Gizzard, Side Dish, Sunday Funday

• Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry) from Cook with Renu
• Cashew Chicken from A Day in the Life on the Farm
• Cashew Chicken & Snap Peas from Amy’s Cooking Adventures
• Chicken Liver & Gizzard Stir Fry from Sneha's Recipe
• Chinese Sausage Broccolini Fried Rice from Food Lust People Love
• Ham, Shrimp, and Chinese Sausage Fried Rice from Karen's Kitchen Stories

Masoor Dal Nayab#Alphabet Challenge

This is a delicious main course dish made with brown lentils which we in India call it Sabut/Akkha Masoor. This is one of the easiest dals to cook, a healthy side for rice or rotis.

Ingredients

250 Grams Whole Masoor Dal - soaked for at least 2 hours
1/2 Cup Tamarind Pulp
2 Tablespoons Homemade Sambar Masala
2 Tablespoons Jaggery
1 Teaspoon Chilly powder
¼ Cup Oil
1 Teaspoon Salt
Dry Roast
1 Tablespoon Sesame seeds
½ Teaspoon Fenugreek seeds
1 Teaspoon Mustard seeds
½ Teaspoon Black Peppercorns

Method 

Boil the dal in cooker with 2 cups water for 2 whistles.

In a pan add the tamarind pulp, sambar masala and jaggery and cook till it forms a thick paste.

Heat oil in a large pan/kadai add the masala and little water chilly powder, the cooked  thick paste,  boiled dal and let it cook on medium low flame till oil surfaces. Serve garnished with coriander leaves. 

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chocolate Chunk Cookies with Fresh Mint 
• Blogghetti: Easy Mini Mango Tarts 
• Food Lust People Love: Fresh Mint Sauce
• Mayuri’s Jikoni: Makhana Trail Mix 
• Jolene’s Recipe Journal: Mango Strawberry Mocktail 
• Sneha’s Recipe: Masoor Dal Nayab 
• Palatable Pastime: Mediterranean Orzo Salad 
• A Messy Kitchen: Mojito Mint Fruit Salad
• Magical Ingredients: Moringa Makhana Paratha
• Culinary Cam: Mushrooms in My Cookies? Yep. Candy Cap Cookies. 
• Karen’s Kitchen Stories: Overnight Muesli
• A Day in the Life on the Farm: Pork Chops in Creamy Mushroom Sauce 

Mint & Peach Raita#SundayFunday

This is delicious raita, which can be enjoyed as a fasting food too.

Serves 2 - 3
Ingredients
250Ml Thick Yogurt
1 Tablespoon Milk
½ Teaspoon Roasted Cumin - coarsely crushed
2 Teaspoon Sugar
½ Teaspoon Red Chili powder
¼ Teaspoon Sendhav Namak
¼ Teaspoon Salt
2 Tablespoons Mint - torn
2 Fresh Peaches - cut into cubes

Method

In a bowl whisk yogurt and milk with all the dry spices, mix well, add chopped mint, peaches, serve garnished with more mint leaves and peach slices, serve chilled.

Labels: Salads, Mint, Peach, Raita, Sunday Funday, Indian

For Sunday Funday we sharing recipe with Peaches

• 2-Ingredient Peach Cinnamon Roll Cobbler from Palatable Pastime
• Fresh Peach and Blueberry Salad with Roasted Beets from A Day in the Life on the Farm
• Mint & Peach Raita from Sneha’s Recipe
• Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa from Culinary Cam
• Peach Jalapeño Margarita from Amy's Cooking Adventures
• Peach Melba Sundae from Cook with Renu  

Radish Stuffed Calzone#BreadBakers

This is a calzone without yeast and baked in a griddle. Replaced the filling of this calzone with a spicy radish filling, a perfect breakfast bread to enjoy.

Ingredients
For The Filling
½ kg or 3 Big Radish - grated
1 Teaspoon Red Chili Powder
1 Teaspoon Amchur Powder
½ Teaspoon Fennel Seeds
½ Teaspoon Mustard Seeds
½ Teaspoon Nigella /Onion Seeds
1 Tablespoon Chaat Masala
2 Tablespoons Tamarind Pulp
½ Cup Mint Leaves
2 Tablespoons Chutney Chana /Roasted Chickpea -powdered
1 Teaspoon Salt
For The Dough
2 Cups All Purpose Flour
½ Cup Whole Wheat Flour
½ Teaspoon Salt or to taste
Water - as required for kneading
Desi Ghee / Butter - for frying

Method
For Making The Dough

Take flours in a bowl and then add, salt knead it along with water to make soft smooth ball. 

Cover the dough with a damp cloth and keep aside.
For The Filling
First in a bowl, add grated radish, red chili powder, amchur powder, fennel seeds, mustard seeds, nigella seeds, chaat masala, tamarind pulp, mint leaves, chutney chana powder and salt, mix it well and keep aside .
To Make The Calzone

Divide the dough into 4 balls. 

Dust a work surface with little flour and roll each ball into a round circle. 

Add the radish mixture to one side of the circle leaving at least ½ edge, then fold the circle and seal the edges.

Heat griddle (tawa) and place the calzone and let it cook on one side

When till golden brown on one side then flip and cook the other side. Then lightly brush a little desi ghee or butter on top and at the bottom. Cook till both sides are done. 

Remove on to serving plate . Serve warm. 

Labels: Radish, Calzone, Breads, International Cuisine, Stuffed Bread, Bread Bakers, Spicy 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

More Spicy Breads With Peppers from The Bread Bakers:

• Garlic Chili Pepper Flatbread from Food Lust People Love
• Hatch Chili and Gouda Sourdough from A Messy Kitchen
• Jalapeño Popper Pizza from A Day in the Life on the Farm
• Radish Stuffed Calzone from Sneha's Recipe
• Roasted Pepper and Onion Spelt Flour Bread from Cook with Renu
• Roasted Red Bell Pepper and Red Chili Sourdough from Zesty South Indian Kitchen
• Sambal Oelek Milk Bread Buns from Karen's Kitchen Stories
• Spicy Cheesy Bread from Passion Kneaded

Mango Avocado Salsa#EatTheWorld

This mango avocado salsa is an amazing Costa Rican recipe, it's sweet, hot, and tangy! Great with chips for a summer appetizer or a side for grilled pork, chicken, or fish or use this to make tacos or wraps.

This recipe is a favorite, super simple to make, healthy, fresh, and fun, perfect for a relaxing day or for a pool party and everyone like it. The combination of tomato, avocado, and mangoes, makes is recipe simple perfect. Do not use too ripe mangoes; the best result is when using a semi ripped (yellow) mango.

Serves 4 
Ingredients

¼ Cup Chopped Coriander leaves - divided
1 Tablespoon Extra-Virgin Olive Oil
½ Teaspoon salt - divided
1 Large Mango - peeled and diced
1 Medium Avocado - diced
2 Medium Tomato - diced
1 Medium Onion - chopped
1 Green Chilly - finely chopped
1 Tablespoon Freshly Squeezed Lime Juice
2 Cloves Garlic - minced

Method

Combine half of chopped coriander leaves cilantro & salt with the garlic, mango, avocado, tomato, onion, green chilly and lime juice in a bowl. Make sure you don't overmix, since we are using avocado, if you mix it too much you could smash it and change the look of the salsa. 

Garnish with salsa with reserved chopped coriander leaves & sprinkle of salt before serving. This Costa Rican salsa is indeed a delightful and refreshing treat in summer. My favorite way to eat this salsa is with corn tortilla chips, but it is also great with tacos or wraps!

Labels: Costa Rica , Salsa, Salads, Eat the World, Tropical Fruits, Avocado, International Cuisine 

Join us as we Eat the World!!!

Check out all the wonderful Costa Rican dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Amy’s Cooking Adventures: Costa Rican Garbanzo Bean and Chicken Soup 

A Day in the Life on the Farm: Taco Ticos 

 Sneha’s Recipe: Mango Avocado Salsa 

Culinary Cam: Ceviche De Tiquicia 

 Kitchen Frau: Tamal de Maicena (Sweet Cornstarch Tamale Cake)