Chicken Liver Fry (Kerala style)

This dish is a family favorite! This is my mom's recipe and I've loved it every single time she made this since childhood. My sister and I would fight over the last bits all the time. My mom used to make it in an old cast iron skillet, so the spices and onions get nicely caramelized, with crunchy powdery liver bits stuck to the pan. Gosh that's the best part! Back in Saudi Arabia, we loved having this with Khubuz and Laban (thick buttermilk). It's a dry dish, so if you're having it with rice, kachiya moru is an excellent accompaniment to it. You'll be sure to lick your plate clean :)

My mom knows that my sister and I love this a lot, that every time we come over to visit, she will make sure that this dish is made at least once. And sometimes, she will even make a huge batch for us to take on our flight back!

Chicken liver, I guess is an acquired taste. I love it because I've had it many times as a kid. The hubby on the other hand found it revolting at first. He does like it now (he better! coz it's one of my favorite dishes of all time so I'm gonna keep making this a lot!!) It does taste amazing especially with all the spices, but the key is to overcome the fact that you're eating an animal's organs. I can understand it, because I can't get myself to eat deep fried goat brains among many other organs, though I've heard that they taste pretty amazing too.

Check out the tub of chicken livers I got at the grocery store. Reminds me of ice cream. Would be a wierd flavor for ice cream though.. lol!

I apologize for the so-so photographs, they were taken with my phone. I could'nt bring myself to get the camera out and plate the dish nicely, because it was late and I couldn't wait to eat it as soon as it was ready haha!

Ingredients:

Chicken Liver - 1/2 kg
Red Chilli powder - 4 tbsp
Coriander powder - 2 tbsp
Pepper powder - 1 tsp
Homemade garam masala - 1/2 tsp
Turmeric powder - a pinch
Onions - 2 to 4 large, sliced
Ginger - 1" piece chopped
Garlic - 3 large cloves chopped
Oil - 2 tbsp
Salt to taste

Method:

Clean chicken liver using a dash of salt and vinegar in water. Remove any excess fat.
Put the liver in a deep pot (I use my 3 liter pressure cooker pot). Add the chilli powder, coriander powder, pepper powder, garam masala and turmeric powder. Pour just enough water to cover the liver. Cook it on medium heat till the water dries up. Add salt when it's about to dry. (Note: Do not add salt in the beginning because this will harden the liver)
Now in a skillet or frying pan, heat oil and fry the onions, ginger and garlic. Season with salt. When the onions have browned, add the cooked liver to this and combine well.
Serve warm with rice and moru or yoghurt. They make delicious leftovers!

Be sure to check out my recipes for:
Moru Kachiyathu
Homemade Garam Masala
Easy Khubuz

While writing this post, I did google to see if a chicken liver ice cream exists (I know bacon ice cream exists, so why not!) Surely enough, a restaurant in Estonia does serve one:

Chicken liver ice-cream with gorgonzola cream, praline, celery & potato crumble

This photo of Ribe is courtesy of TripAdvisor

And a molecular gastronomer in South Africa made Chicken Liver and Bacon Paté Ice cream:

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Bread Upma

I haven't even heard of bread upma until the day I made it. My hubby suddenly had a craving for it, and told me about this dish that used to be very popular in Tamil Nadu during his childhood. Before chaats from north India became popular and invaded the snack scene in south India, these were a regular item in most tea shops. Nowadays, you can never find this in a restaurant menu. So he asked me to look it up and make it for him. I went through a few bread upma recipes online and mostly followed Preethi's.

Ingredients:

Bread - 6 to 8 slices
Ghee - as required
Onion - 1 medium, chopped
Green chilli - 1, chopped
Ginger - 1/2 inch, minced (optional)
Tomato - 2, chopped
Vegetables of choice - like crumbled potato, green peas, carrots, beans, chana (garbanzo), chopped and cooked. You can also add cooked ground meat.
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tsp
Cashewnuts - handful, broken
Turmeric powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Asafoetida - 1/4 tsp
Garam masala - 1/2 tsp (optional)
Tomato puree or water - 2 tbsp
Salt to taste
Coriander leaves - minced (or coriander chutney) - to taste
Lemon juice - to garnish

Method:

Toast bread pieces on a skillet with ghee. (You can skip toasting the bread, but I felt this step made the dish really tasty!) Cube them into bite size pieces. In a wok, heat ghee and splutter mustard seeds. Add chana dal, urad dal and cashewnuts. Stir well so that they fry evenly. When they brown, add onions, ginger and green chilli. Fry till onions turn translucent with salt. Then add tomatoes and fry till they mush up. Then add cooked vegetables and combine. Add turmeric powder, asafoetida, red chilli powder and garam masala. Sprinkle some water or add tomato puree and cook for a few minutes. Finally add the cubed bread pieces and combine well. Garnish with cilantro chutney and squeeze a bit of lemon juice. Serve hot.

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Sesame Ginger Chicken & Chinese pantry list

I've been wanting to make Chinese food at home, just like the ones I had in Chinese restaurants as a child in Saudi Arabia. My first attempt was a Szechuan chicken recipe, because the hubby and I like spicy food. After hunting down the main ingredient for the heat - sichuan peppercorns, aka prickly ash from a chinese grocery store, I was all excited about trying this recipe from another blog, which I shall not name. It called for 2 tablespoons of the peppercorns. After toiling in the kitchen for a few hours, we finally sit down to eat. First bite, we felt it was way too sour. And then the sensation, started to come in. This is not heat that we're familiar with, such as in hot chillies. This was a very wierd feeling that we've never felt before. It has a very numbing effect, a very prickly tingling sensation - I can't really describe it. But we just couldn't take another bite. The whole thing went straight into the trash - this is very rare in my house! The first time since I've moved to the US. For a while I did not have the confidence to try cooking Chinese again, because it felt too foreign to me. Now I'm stuck with a huge bag of those sichuan peppercorns, and have no idea what to do with it. I don't have the heart to throw it out, but I guess I will eventually.
Few months later, I was watching the cooking channel on a weekend, and decided to try another Chinese chicken dish, but doesn't call for peppercorns. It's called the sesame ginger chicken, and this one turned out to be amazing! I stocked up on the essential ingredients for Chinese food.

Here is a list of must-have ingredients in your pantry if you want to get started on Chinese food:

1. Low sodium soy sauce: I used to buy regular soy sauce before, but I feel the low sodium ones are better in making chinese stir-frys. The regular one is much more salty and strong - maybe good to use a few drops in soups.
2. Toasted sesame oil: When I used to make fried rice or noodles, I used regular sesame oil that you would get in Indian grocery stores. Turns out "toasted" sesame oil, makes all the difference, and give the food that unique "Chinese restaurant" aroma. I bought a bottle that had hot peppers infused in it. I used the exact amount in this recipe and it wasn't hot at all, at least not by Indian standards - not even a small tingling sensation on the tongue for me.
3. Rice wine: I bought a cooking rice wine from the asian aisle in my local supermarket.
4. Rice vinegar: Many recipes call for rice vinegar, including many stir-frys. Do not confuse it with rice wine (at least I tend to).
5. Hoisin sauce: This is a sweet Chinese barbecue sauce. Again, tastes amazing in a lot of recipes, including noodles.
6. Sweet chili sauce: This is a great dip on its own with spring rolls, but it also adds a nice sweetness to many Chinese dishes.
7. 5 spice powder:  This would be like the Chinese "Garam masala", and like garam masala - the spices can vary in each household. The one I got contains cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice root. So it's definitely more than 5 spices, but that's the name they give it. Other versions can also contain Sichuan peppercorns, but thankfully mine doesn't.
8. Oyster sauce: This is made from real oysters, and it gives a very pungent smell. Another sauce similar to this is Fish sauce. Many people use it directly in soups, or in dipping sauces. I'm still not that bold, and would rather use it within the cooking process, because the smell is too strong for me. Whenever I see oyster or fish sauce, I always recall the first time my sister opened up my bottle of fish sauce and took a whiff of it. Her face contorted and she wailed "Cheeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee!!" and placed the bottle as far away as possible from her. I will never forget what she said next: "Why would you use such a stinky ingredient in your food? This smells like somebody's underwear used for 5 days and then left to rot!". My eyes are rolling with tears and I still can't stop laughing as I type this. Maybe after you read this, you won't feel like buying this, but if you use the same amount as the recipe asks for, it will taste good, I swear. Also, I think oyster sauce is a lot less pungent than fish sauce (which uses fermented fish).
9. Sambal Oelek: This is a ground chili paste (different varieties of chillies). In the US, you will only find that of the brand Huyfong (it has the rooster symbol on it). The same brand also makes a chili-garlic paste. I sometimes use that too. I guess you can use any red chili paste you can find in your local store.
10. White pepper: This is more milder than black pepper. If you can't find it, you can substitute with regular black pepper.

Now onto the recipe.
Credit: Kelsey's Sesame Ginger Chicken
Click here to watch the video of the same recipe.

Ingredients:

CHICKEN MARINADE:
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
6 tablespoons toasted sesame oil (i used chili flavored)
2 1/2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon cracked black pepper

STIR-FRY:
1 cup plus 2 tablespoons cornstarch
Vegetable oil for deep-frying
2 tablespoons minced garlic
1 tablespoon minced ginger
1 green bell pepper, cut into small pieces (optional)
4 tablespoons Chinese Shoaxing rice wine
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons honey
1 tablespoon sambal chili sauce
1 tablespoon Thai chili sauce
1 lemon, zest and juice
Toasted sesame seeds, for garnish
Scallions (spring onions), thinly sliced on an angle, for garnish
Fried Rice, for serving (or steamed rice)

Method:

For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour.

For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess.

Fill a Dutch oven or wok with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate.

In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Add bell pepper (capsicum) if desired and saute for a two minutes. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer.

In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 3/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.

Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.

Tips:
1. Toasting sesame seeds:
Heat a small pan on low-medium heat. Put around 2 tbsp of white sesame seeds and constantly toss so that the toasting happens evenly. Stop when it turns golden brown and transfer to a cool plate.

2. Original recipe called for only 1/4 cup of water to add with cornstarch to the sauce. That will make the sauce too thick to just coat the chicken pieces, and it will be very dry (good as an appetizer). I needed some more gravy (side with fried rice), so I added about a cup of water. You can adjust as per your liking.

3. I had half a bell pepper in my fridge, so I tossed it into the chicken. This is often used in most Chinese stir frys. Original recipe does not call for it.

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Egg salad sandwich

This is a quick breakfast recipe. Would take roughly half an hour from start to finish.

Serves: 2 sandwiches

Ingredients:

Whole wheat bread - 4 slices
Eggs -  2
Green onions (spring onions) - 1 stalk, sliced finely. (can substitute with chives, dill or herbs of your choice)
Mayonnaise - 1 tbsp (or Greek yoghurt, I used half of each)
Dijon mustard - 1 tsp
Salt & Pepper to taste

Method:

Immerse the eggs in water and bring it to a boil. Take it off the stove and let sit in the hot water for 8-10 mins. Drain and peel off the shells. Chop the eggs into small chunks.
Add the sliced green onions, mayonnaise, yoghurt, dijon mustard, salt & pepper. Mix it all well. Now you have an egg salad.

Toast the whole wheat bread slices. Spread the egg salad on a slice and close with the other.

Optional add-ons: Fried shallots, bacon bits, crumbled feta, celery, dash of paprika, curry powder, lemon juice, chopped red onions, chopped apples, toasted pecans. The sky is your limit.
I also like to have it as a salad instead of a sandwich, because sometimes I feel the bread makes it too dry.
If you have lettuce leaves you can add a layer of lettuce to your sandwich as well. If you like tomato slices, go ahead! Enjoy!

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Muringakka Theeyal

Theeyal is a delicious tangy curry that's popular in Kerala. Some of the popular theeyal are:
Ulli Theeyal : made with red pearl onions
Muringakka Theeyal : made with muringakka (moringa oleifera pods)
Pavakka Theeyal : made with bitter gourd

Here is a recipe for muringakka theeyal.

Ingredients:

Muringakka/Drumsticks (moringa oleifera pods) - 3-5 nos.
Red pearl onions - 1 cup
Grated coconut - 1 cup
Black peppercorns - 1 tbsp
Coriander seeds - 1 tbsp
Dried Red chillies - 8 + 3 nos.
Fenugreek seeds - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind paste - 1 tbsp
Water - 1 cup
Asafoetida - a pinch
Jaggery - 1 tbsp
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Salt to taste
Oil

Method:

Wash the drumsticks and chop off the dry ends. I also gently scrape them with the blade of my knife, because I've seen my mom do this as well. Cut the drumsticks in 2 inch sizes. Peel the red onions.
Tip: Soaking the red pearl onions in water for about 10 mins, will helps the skin peel off easily.
Chop a quarter of those onions.

In a pan, heat a tablespoon of oil. Add the chopped onions, grated coconut, black peppercorns, coriander seeds and 8 whole red chillies. Roast it on a medium heat till the coconut turns brown. Ensure that you are stirring constantly so that there roasting is even, and the coconut does not stick to the bottom of the pan and burn. This takes about 10-15 mins of roasting. Here's a before and after photo:

Allow it to cool and add a teaspoon of fenugreek seeds. (I also added a pinch of red chilli powder and a pinch of coriander powder, but its optional) Grind this mixture with about 2 tbsp of water to a smooth paste like chutney.

In the same pan, heat another tablespoon of oil. Add the red pearl onions and give it a swirl for about a minute on medium heat. Add the chopped drumsticks and fry for about a minute. Add turmeric powder and mix. Dissolve a tablespoon of tamarind paste in a cup of water. Pour this into the pan. Add salt and bring it to a boil. Allow it to cook for about 5 minutes. Add the ground mixture to this, add more water if required. Let it cook for about 10 minutes on low heat. Add a pinch of asafoetida and a tablespoon of shaved jaggery. (it's not going to taste sweet, it helps in cutting the extreme sourness).

In another small frying pan, heat a teaspoon of oil. Splutter mustard seeds, add a sprig of curry leaves and break 3 dried red chillies into it. Temper it for half a minute and pour the mixture into the theeyal.

Serve with rice and other sides of your choice.

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Naadan Beef curry (with coconut milk)

Porotta and beef curry. Some of the combinations that is synonymous with Kerala cuisine.
I haven't dared to make a porotta at home yet. It really is such an ordeal, even back in Kerala, families buy them from the local thattukada (food stall). Beef curry on the other hand, is best made homemade, with freshly ground spices.
Previously, I made beef curry using chuck stew meat, which was good. This time I tried sirloin tips, and it turned out ah-mazing!!

Ingredients:

Sirloin tips (beef cubes) - 1 lb (1/2 kg)
Homemade garam masala - 2 + 2 tsp
Coriander powder - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tspp
Red onion - 1 large, sliced
Ginger - 2 tsp, chopped finely
Garlic - 2 tsp, chopped finely
Coconut milk - 1 cup
Bay leaf - 1
Curry leaves - 1 sprig
Mint leaves - a handful
Oil - 2 tbsp
Salt to taste

Method:

Dry roast the coriander powder, chilli powder and turmeric in a wok for a couple of minutes on medium heat till it just starts to smoke. Keep aside on a small plate.
Wash the beef cubes in some warm water and a small amount of vinergar (optional). Drain and store in a bowl. Sprinkle salt and 2 tsp of garam masala, half the roasted powder mix of coriander, red chilli and turmeric. Rub the beef cubes in it. Let it sit for marination for about half an hour.
Meanwhile prep the other ingredients - chop onions, ginger, garlic. Wash the curry leaves and mint leaves.
In a wok, heat oil on medium-high heat. Add bay leaf and curry leaves. Then fry the sliced onions for 5 minutes with some salt till its softened to a nice pink. Add the ginger and garlic, fry for another couple of minutes. Add the remaining 2 tsp of garam masala and remaining coriander powder, red chilli powder and turmeric powder. Fry for a minute. Then add the marinated sirloin tips and fry for about 5 minutes. Add a cup of thin coconut milk and mint leaves. Cover and cook for about 20 minutes. Check for salt, add half a cup of thick coconut milk and let simmer for another 10 minutes.

Serve hot with porottas or steamed rice and kachiya moru. Remember it tastes better the next day, when the spices have really blended into the meat. This is heaven!!

Note: I bought a can of coconut milk. I scooped out the top part which was the thick coagulated coconut milk into a cup. Then I mixed the rest of the thin coconut milk in the can.

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Garam Masala - Homemade goodness!!

When I was a newbie at cooking, I always resorted to using store bought spice mixes, especially garam masala. As I progressed, I realized that the secret to getting that authentic taste in curries, is freshly roasted home ground spices, just like mom made it.

The recipe of garam masala varies in every household. The basic ingredients in any garam masala would be the 3 c's - cinnamon, cloves and cardamom (green ones). Then you can add some other spices of your liking such as nutmeg, cumin seeds, fennel seeds (this is especially good for non vegetarian curries), black peppercorns, star anise, mace, etc. Some even add coriander seeds and red chillies, but I add them separately in my curries. Here is a recipe that I made today, the measurements is a guesstimate. You can look at the photo above and understand the proportions too.

Ingredients:

Green cardamom seeds - 1 tbsp
Cinnamon stick - 2 inch stick
Cloves - around 20 of them
Cumin seeds - 1 tsp
Fennel seeds - 1 tbsp
Black peppercorns - 1 tsp
Mace - 2
Star Anise - 1
Black cardamom - 1

Method:

Heat a wok to medium heat, and then reduce it to medium low. Put in all the spices into it.

Gently roast the spices for a couple of minutes, constantly stirring so as not to burn them. The smell will start to emanate from the spices. Once you start to see a light smoke appearing, stop the heat. Keep stirring as the wok is still hot and the spices underneath can burn. Once the wok's heat has reduced significantly, wait for it to cool completely.

Then roast all the spices in a spice grinder.

Store in an air tight container, in a cool dry place.

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