"Chicken Gizzard & Liver" in a Desi Way!! ** Kassa Kaleji**

Well as always, I am here with another dish on my week off.

"Kassa Kaleji"

Chicken gizzard is one of my favourites, so today I wanted to cook something with this.
So, Again me and my bike exploring the streets of Mumbai collecting ingredients for my dish.
I got..
Chicken Liver & Gizzard: 500g
Onions: 500g
Ginger Garlic paste: 1tspn
Oil: 60ml
Coriander Powder: 3 Tspn
Red Chilli Powder: 2 Tspn.
Turmeric Powder: 1 Tspn.
Cumin seeds: 1 Tspn
Red Chillies: 3
Salt: to taste
Green Coriander: for garnish

To start with I washed the chicken and marinated it with a mix of ginger garlic paste, red chilli powder, oil and salt. Then I covered and kept it aside.
I started with the chopping of onions & coriander. After these were chopped, the Kadhai was on the stove and oil into it.
After heating the oil I added the cumin and red chiilies to it, followed by the onions.
I kept on cooking the onions to a golden brown color and then added the chicken to it.
Now the work is very simple. Just keep on stirring without letting it settle at the base.
After around 20 mins. check if the chicken is well done, it must be.
Now your dish is all ready.. Garnish it with chopped green coriander and serve hot. Enjoy with steamed rice.
!!!!Its really more yummy when the dish is eaten hot!!!!
See you again next week....

"Happy Cooking!!!"

Punjabi Rasoi.. "Kadi Pakoda"

Hello people!!!!

Well after a long time, I am back with another dish from Ghar Ki Rasoi and one of my favourites

"Kadi Pakoda"

Today being a Tuesday I decided to cook something vegetarian and thought of this.

So I went to market and got:

Gramflour : 250g

Curd: 100g

Cumin seeds: 1 Tspn.

Onion: 1 Pc.

Tomato: 1 Pc

Green Chillies: 2 Pc.

Dried Red Chillies : 2 Pc.

Red Chilli Powder: 1/2 Tspn.

Turmeric Powder: 1/2 Tspn.

Coriander Powder: 1/2 Tspn.

Oil: For Frying Pakodas

Salt: To taste

Now,

First I chopped half onion, half tomato and a green chilly. Then I took 2 cups of gramflour and added a pinch of salt to it. Using water i made a batter of it to fry pakodas.(The batter shouldn't be too liquid in nature)

I fried the pakodas to a golden brown color and took it out of the pan, put in a mix of curd aand water.

After this I took half a cup of gramflour, 50g of curd and 300 ml of water (so that the mix would be too fluid consistency), mixed and kept aside.

Now in a pan I took 1 Tbspn. of oil and added dried red chillies, half onion, half tomato and cumin to  it.

After 5 min. I added red chilli powder, turmeric and coriander powder to it and continued frying.

Then I poured the mix in it and started stirring continuously on medium flame.

After the first boil, reduced the flame to low and continued stirring.

After 8-9 mins. I added pakodas to it and took it off the flame and continued stirring for 1 min.

Then I added salt as per taste.

Well Here is the Kadi Pakoda ready...

Enjoy with Steaming Hot Rice.

"Happy Cooking!!!!"