Mutton Liver,Kala Chana and Sweet corn Torkari/Sabzi

Now that holiday season is over, and everything is back to its normal routine as it used to be before the start of the winter holidays, suddenly I feel,I have many things to work on which includes updating this blog also.

I haven’ taken off the Christmas decorations yet, will do it once the Sankranti/Lohri is over, still trying hard to cling on to festive spirit here, even though the holiday season is over for most of us I guess.

We were eating out during this holiday period many times, something which we do not practice.Now I don’t know who started the saying or even if it has any relevance in today's context -“What ever you tend to do in the initial days of a brand new year, it gets repeated again or may be circumstances makes way to happen things accordingly. Putting into this assumption, although I would really wish this shouldn't happen,as I can not see what stores for us in future. And that’s when new year good wishes and prayers comes in, and are counted on, even if they come little late by your side. It’s better to be late than never. So, even I am late, Here I go again-Wish you and yours a very happy new year-a year filled with peace,prosperity,health,love and harmony.

This space also needs some attention. Well everybody is trying to catch some sort of attention, so why leave the blog and its author alone. And grabbing attention is not an offense unless one intends to do with a good heart, assuming these days’ people do have hearts which rules over their mind.

Anyhow this liver,Kala Chana and sweet corn recipe was saved in drafts since last year. And even I do have cooked meals everyday during this holiday period, but I didn’t find time to go –click-click. As for that you don’t need to rush, but we were always on a go most of the time.Brunch meals were made every holiday morning –aloo paratha, upma, chivda poha,scrambled eggs with cheese, tomato –onion, Chocó chip muffin, chocolate muffin, banana pancake, Black-forest cake and Christmas cake were relished but sorry friends no pics to validate here. And little snack- or light lunch was eaten outside. Dinner was assembled quickly with wraps and salads, and with some left-over from morning, fresh chopped or grated vegetables were integral part of those wraps and salads inspired by Moroccan,  Italian and Indian cuisine-carrots/cabbage/onion/cucumber/sweet corn/lettuce were frequently used vegetables- and occasionally some chicken tikka take-away from M&S which were juicy and delicious.

This was brief account of what we were eating during this holiday period. 

But even with all that, I really liked when we had a full Bengali menu on last Sunday with-  Bhaja mung’er dal, aloo-bori bhaja, Shukto, chicken kosha, plum-raisin-tomato chutney and then after eating, rather relishing all this, we dozed off. Evening was spent sipping a cup of coffee and watching”Scooby-Dooby Doo- “-most of the time it’s only cartoon movies playing here and you have guessed it right. And then one fine day we were out for a movie- “Tinker Bell and the secret of the Wings”......Don’t know what made us happier - to see the cartoon movie or seeing a glowing, smiling face sitting just beside us, may be perhaps the latter. 

Whatever, holidays were spent the way it should be- "with no rules and resolutions."

Don’t know if it’s just me, but I have a very bad record as far as keeping or sticking to New Year resolutions, like the bad child of a class. And will never try to make it straight out even, will take things as it will keep coming to us.

After all these blabbering, now to the recipe of Mutton liver sweet-corn,Black gram stir/fry.

Kaleji-Mutton Liver Sweet corn and Kala Chana sabzi

Recipe requirements( serves-4)

• About 200-250 Gms of mutton liver or chicken liver
• 1 cup of frozen sweet corn
• 1 cup of cooked Kala Chana-Black Gram
• 2 green chilly
• 1 tsp of grated ginger
• 2 tsp of grated garlic
• 1 medium size tomato
• 1 medium size potato
• 1 cup of chopped coriander leaves
• Seasoning and flavoring
• ½ tsp of cumin seeds
• 2 tej patta
• 2 tsp of coriander powder
• ½ tsp of cumin powder
• 2 tsp of red pepper powder
• ½ tsp of turmeric powder
• 1 tsp of salt
• ½ sp of garam masala
• 1/2 tsp of ghee

Method

• Wash and clean liver pieces.Chicken liver cooks fast as compared to mutton liver or lamb liver. Rub little bit of salt and turmeric powder. Keep aside.
• Now add in cooking oil to hot saucepan, add in cumin seeds and tej patta or bay leaf, and let it splutter.
• Add in ginger and garlic.Add in small potato cubes.Stir fry them for 3-4 mints.
• Now add in liver pieces, cooked Kala Chana ( can use canned ones as well ) and frozen sweet corn.
• Keep on stir fry for 4-5 mints.
• Add in dry ingredients-turmeric, coriander, cumin, red pepper powder and adjust with salt.
• Now add in chopped green chilies and coriander leaves. I have not added this time though.
• Add in chopped tomatoes and half cup of lukewarm water.
• Now cover it and cook till liver are done –about 15-20 mints for lamb liver or mutton liver and 10 -12 mints for chicken liver. Add in ghee and garam masala and mix well all.Freshly churned garam masala is more flavorful.
• Transfer to serving bowl.
• Garnish with some cheddar cheese bits or shavings.

Note

• This recipe is well adjusted for green peas as well. Add in frozen green peas or broccoli florets for the touch of more veggies to this liver stir/fry preparation or "sabzi"" as we like to call in Hindi, and "torkari" as in Bengali. 

Happy Cooking Friends