Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Ingredients
½ kg chicken gizzards and 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 gizzards and 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
Serve as a side dish with bread or steamed rice. Its also lovely as a starter at a party