Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Tuesday, May 3, 2011

Liver Roast

Recipe No: 252
Ingredients                                           Serves 3-4
  • Liver……….............................…..1/2 Kg
To Grind
  • Shallots sliced………………………..1/4 Cup
  • Ginger-Garlic Paste……………….2 Tablespoons
  • Turmeric Powder…………………..1/2 Teaspoon
  • Coriander Powder…………………2 Teaspoons
  • Red Chilly Powder…………………1 Teaspoon
  • Pepper Powder……………………..1 Teaspoon
  • Garam Masala Powder…………..1 Teaspoon
  • Fennel/ Anise seed Powder…….1/2 Teaspoon (Peringeerakam Podi)
  • Lemon Juice or Vinegar…………1 1/2 Tablespoons
  • Salt………………………………………As Per Taste
To Saute
  • Coconut Oil…………………………..2-3 Tablespoons
  • Onion Sliced thin…………………..2 Cups
  • Curry Leaves………………………..3 Sprigs
  • Coconut Milk………………………..1/2 Cup
  • A sprig of Curry leaf, ½ Teaspoon of Garam Masala Powder and a Teaspoon of Coconut Oil to sprinkle on top towards the end
Method of Preparation
  1. Remove the outer skin of the Liver by peeling. (This tends to harden up while cooking; so remove it by peeling; it will come off easily.) Cut into bite size pieces; wash; drain and dry thoroughly with a paper towel. Keep aside.
  2. Combine and grind all the ingredients in the ‘to grind’ section to a paste. Take half of this paste and marinate the Liver; keep aside for 30 minutes. Keep the rest of the paste for later use.
  3. Heat 1 ½ Tablespoons of Oil in a nonstick pan on high heat and shallow fry the Liver pieces for about a minute or two. (It doesn’t have to cook completely; but have to be lightly browned here and there.) Remove them and keep aside till ready to be used.
  4. To the same pan, add the rest of the Oil and saute Onion and Curry leaves till lightly brown on medium high heat. (If not browned, the roast will be sweet.)
  5. Once browned, lower the heat to medium low; add the left over ground paste and saute for at least 5 minutes. This stage is very important as it decides the color and taste of the roast. Be patient and let the paste get rid of the raw taste and become brownish black in color. But take care not to burn it and so I will recommend constant stirring.
  6. Once it reached a brownish black color, add the Liver pieces together with 2-4 tablespoons of water. (Don’t add more Water as the Liver will give out some Water.) Reduce the heat to low and let the Liver cook, covered, for about 8-10 minutes or till the Liver is completely cooked and the Water is all evaporated. Stir only now and then.
  7. Once almost dry, add the Coconut milk and let it attain the consistency you need. (I prefer this to be on the dry side.)
  8. Sprinkle some Curry Leaves, Garam Masala Powder and some Coconut oil on top, switch off the flame, close the pan and let it rest for at least 20 minutes before serving.
Notes:
  • The amount of Ginger Garlic paste, Pepper Powder and extra Fennel Powder is important in this roast as it suits the flavor of the Liver. If the amount of heat is too much for you, do reduce the Red Chilly Powder, but don't reduce the Black Pepper Powder.
  • The resting period in the pan is kind of important as per the elders, as they call it ‘Pathrapakam’ meaning the dish should sit in the vessel in which it cooks for some time to attain the perfect taste.
  • Don’t skip the sprinkling part at the end of the process as it gives a really good appetizing smell to the dish.
  • Don’t forget to remove the tough outer skin of the Liver. It really helps.
  • Liver don’t have a very long cooking time; the more it cooks the tougher it gets.
 




Make it, enjoy the deliciousness and 
serve it to your family with love…







3 comments:

Kurinji said...

Yummy roast....kurinjikathambam, Event: HRH-Healthy Summer, Roundup: HRH-Puffedrcie

Priya said...

Yumm!!!mouthwatering here..

Sumi said...

Love this recipe..Liver is one of my favorites

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