| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 300 |
g |
Chicken livers; (11oz) |
| 100 |
g |
Button mushrooms; (4oz) |
| 10 |
g |
Cumin seeds; (1/2oz) |
| 4 |
tb |
Oil |
| 50 |
g |
Onions; (2oz) |
| 2 |
|
Sprigs coriander |
| 10 |
g |
Ginger; (1/2oz) |
| 5 |
g |
Chaat masala; (1/4oz) |
| 10 |
g |
Coriander powder; (1/2oz) |
| 75 |
g |
Onion masala sauce; (3oz) |
| 2 |
|
Tomatoes |
| 1 |
|
Cucumber |
INSTRUCTIONS
Peel and chop the onions, scrape and halve the ginger, then cut the other
half into fine julienne's and keep it in cold water. Wash and chop the
coriander and tomatoes. Cut the mushrooms in quarters.
Wash, clean and cut the chicken liver.
Cut the tomato and cucumber in half and then into thin slices, refrigerate
until required. Cut the popadom into a small disc and fry it in hot oil
holding it between the two ladles.
Heat oil in the pan, add cumin seed, as it crackles add the chopped ginger,
followed by the onions. Sweat the onions, cook until golden brown. Add the
chicken livers and saute. Add the mushrooms and powdered spices, saute,
then add the onion sauce. Blend in some of the chopped tomatoes, then
adding the julienne's of ginger and chopped coriander.
Place the tomato and cucumber slices (alternatively) on the plate in a
circular fashion. Place the cooked liver on the popadum cup, then placing
the popadum in the centre of the tomato, cucumber arrangement.
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Converted by MM_Buster v2.0l.
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