ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Saturday, October 13, 2012

CHICKEN LIVER PEPPER FRY


CHICKEN LIVER PEPPER FRY
Serves 6    Preparation Time 45 minutes
Ingredients
½ kg chicken liver cut into pieces      
2 large onions sliced finely
2 or 3 teaspoons ground pepper                            
2 green chillies slit
Salt to taste                                                              
3 tablespoons oil
½ teaspoon turmeric powder

Wash the chicken livers well.  Boil them with a little water and salt till done. Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, turmeric powder, pepper powder and salt and keep frying on low heat till dry and brown

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