Murg kaleji masala

Yield: 1 servings

Measure Ingredient
300 grams Chicken livers; (11oz)
100 grams Button mushrooms; (4oz)
10 grams Cumin seeds; (1/2oz)
4 tablespoons Oil
50 grams Onions; (2oz)
2 \N Sprigs coriander
10 grams Ginger; (1/2oz)
5 grams Chaat masala; (1/4oz)
10 grams Coriander powder; (1/2oz)
75 grams Onion masala sauce; (3oz)
2 \N Tomatoes
1 \N Cucumber

Peel and chop the onions, scrape and halve the ginger, then cut the other half into fine julienne's and keep it in cold water. Wash and chop the coriander and tomatoes. Cut the mushrooms in quarters.

Wash, clean and cut the chicken liver.

Cut the tomato and cucumber in half and then into thin slices, refrigerate until required. Cut the popadom into a small disc and fry it in hot oil holding it between the two ladles.

Heat oil in the pan, add cumin seed, as it crackles add the chopped ginger, followed by the onions. Sweat the onions, cook until golden brown. Add the chicken livers and saute. Add the mushrooms and powdered spices, saute, then add the onion sauce. Blend in some of the chopped tomatoes, then adding the julienne's of ginger and chopped coriander.

Place the tomato and cucumber slices (alternatively) on the plate in a circular fashion. Place the cooked liver on the popadum cup, then placing the popadum in the centre of the tomato, cucumber arrangement.

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