ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

Monday, February 1, 2016

CHICKEN LIVER AND GIZZARDS PEPPER FRY - AN OLD COLONIAL ANGLO-INDIAN DISH






















CHICKEN LIVER AND GIZZARDS PEPPER FRY
A simple and tasty dish that is quite versatile. It could be served as a starter or snack or as a side dish with rice and curry. It tastes amazing with Bread and Fried Potatoes
Serves 6    Time required: 45 minutes
Ingredients
½ kg chicken livers and gizzards cut into pieces
2 large onions sliced finely
2 or 3 teaspoons ground black pepper / pepper powder
 2 green chillies slit
Salt to taste
3 tablespoons oil

Rinse the chicken gizzards and livers well. Boil them with a little water and salt till well cooked.

Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, pepper powder and salt and keep frying on low heat till dry and brown.  Serve as a snack or side dish with bread or rice and fried potatoes 

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