The New Nation - Internet Edition

Masala Liver

Take a pan and put some water in it, like a quarter or half of the pan and add salt to it. Then add the liver and boil it. When it comes to a boil twice, remove from stove. Let it cool down a bit and then clean /rub the liver with your hands to remove all dirt. Throw that dirty water and rinse the liver, then add some vinegar and clean again. Then wash the liver in fresh water. Now keep it aside and prepare masala (spices).

For the masala

2 kg onions chopped in a small square shape.

¼ liter oil.

½ kg tomatoes.

2 fully heaped tbsps garlic

1 tbsp ginger

4 tbsp coriander powder

1 tbsp red chilly powder

½ tsp turmeric powder

3 tbsp tomato puree

½ tsp salt

Mix all these ingredients together to make a paste except for the tomatoes, onions and oil. Add the oil and heat it. Then sauté onions, when half brown add tomatoes. When water is released from the tomatoes and they become soggy, then add the masala and cook it properly. Then add the boiled liver. Let it cook on a low flame. Add a coverlid to your pot with water on top to let it cook in steam. You can add little water to the liver but very little, like half a glass. In the end, add some Garam masala and cover it.

Liver Dopiaza

Ingredients

45ml/3 tbsp ghee

450g/1 lb onions, sliced

450g/1 lb tomatoes, skinned and chopped

10ml/2 tsp ground turmeric

2.5cm/1 in ginger root, chopped

6 cloves garlic, crushed

4 green chilies, seeded and chopped

450g/1 lb lambs' liver, diced

150ml/1/4 pt/2/3 cup natural (plain) yogurt

5ml/1 tsp chili powder

10ml/2 twp garam masala

Salt

30ml/2 tsp chopped fresh coriander

Method

Melt the ghee and fry the onions, tomatoes and turmeric until soft and reddish-brown. Add the ginger, garlic and chilies and fry for 2 minutes.

Add the liver and fry until browned. Add the yoghurt and remaining spices and season with salt. Cook over a low heat until the liver is tender and ghee appears on the surface, sprinkling with a little water if necessary. Garnish with coriander and sere hot with a tandoori dish.

Chicken Liver Salad

Ingredients

6 spring onions, trimmed and chopped

2 tomatoes, quartered

2 ins (5 cm) cucumber, finely chopped

2 rashers back bacon

4 oz (100 g) chicken liver

Freshly ground black pepper

½ slice (1/2 oz/12.5 g) bread

For the dressing

1 teaspoon French mustard

3 tablespoons lemon juice

1 tablespoon orange juice

1 tablespoon wine vinegar

Salt and black pepper

Method

Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes

and cucumber in a bowl.

Trim all the fat from the bacon, grill well and chop into small pieces. Wash

and trim the livers and dry-fry with black pepper in a non-stick pan. Toast

the bread and cut into tiny squares.

Prepare the oil-free dressing by placing all the ingredients in a screw-top jar

and shaking well. Pour the dressing over the salad vegetables and toss well.

Arrange the salad in 2 bowls and just before serving add the bacon, livers

and toast squares to the center of each bowl. Serve immediately.

Curried liver and potatoes

Ingredients

500 g (1.1 lb) Liver, cut into 1-inch cubes

4 tbsp (60 ml) 2 fl oz Vegetable oil

250 g (9 oz) Potatoes, peeled, cut into 1-inch cubes

100 g (3 1/2 oz) Tomatoes, finely chopped

4 Cloves

a pinch Asafoetida (hing)

Salt to taste

1 tsp (2 g) Red chili powder

1 cup (250 ml) 8 fl oz Water

1 tsp (2 g) Ginger powder

2 tsp (4 g) Aniseed (saunf) powder

2 Green chilies

Method

1. Heat the oil in a heavy-bottomed pot; add the liver, potatoes, tomatoes, cloves, asafoetida, and salt. Cook, stirring occasionally, till the liquid dries and the oil separates.

2. Mix the red chili powder in a little water and add to the liver. Stir for a few seconds, then add the remaining water and bring to the boil.

3. Put in the ginger powder, aniseed powder, and green chilies. Cook till the gravy thickens a little. Serve hot.

Fried liver (Persi style)

Ingredients

1 kg (2.2 lb) Liver, cleaned (membranes removed), cut into 1-inch pieces

Salt to taste

Grind to a paste:

1 Ginger, 2-inch piece

8 Garlic cloves

6 Dry red chilies

1 tsp (2 g) Turmeric powder

1 tsp (2 g) Cumin seeds

3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil

Method

1. Marinate the liver with the ground paste and salt.

2. Heat the oil in a pan; shallow-fry the liver for 2 - 3 minutes. Do not over fry, as the liver will get tough.

3. Serve hot.