Moong Dal Fried Chicken

       I got this recipe from my sister a long time ago and used to make it as often as I could when the recipe was still new. It has been quite sometime since I last made it and I'd almost forgotten the recipe. But today when the kids asked about this "long time no see" green fried chicken to their aunt who has visited them, she made this for them. It sure will be loved by kids and adults who love fried chicken.
Kudos to whoever thought of this recipe, as green gram is an unconventional choice for a crispy exterior in chicken fry. It's real simple and easy and can be made with few ingredients. Do make sure to adjust the salt and heat according to your taste buds.    
      

INGREDIENTS :

Chicken Medium Pieces : 1 lb

To Marinate :

Coriander Leaves            : 1 Cup
Green Chillies                 : 3 Nos
Ginger Garlic Paste         : 2 Tsp
Lemon Juice                    : 1 Tbsp
Pepper Powder                : 1 Tsp
Garam Masala                 : 1/2 Tsp
Salt                                  : To Taste

To Coat  :

Green Gram                     : 11/2 Cups
Kosher Salt                      : A Pinch

To Fry :

Oil                                    : 1 Cup

METHOD :

               Cut the chicken into medium sized pieces and clean them in water and pat dry. Chicken can be either bone in or bone less according to your liking. Make a paste of all the ingredients given under "to marinate" and rub well over the chicken pieces. Cover and let them rest for about 20 to 30mins.

             In the meantime grind the green gram to a coarse powder in a coffee grinder. Make sure it doesn't turn out to be too powdery or has bigger grains. Something similar to the size of couscous would be perfect. Mix salt to this and keep aside.

  When ready to fry, heat oil in a deep pan. Take the marinated chicken pieces coat them well in this gram mix and deep fry until brown turning sides twice or thrice. Make sure its evenly browned on all sides but take care not to over fry them because then it would turn hard to bite.

 Serve as a starter or a snack if you are a chicken lover or with roti and yogurt sauce as a meal.

            
              

Liver Varattal (Dry Roast)

Its been a while that any recipe has been posted. So, I'm going for a quick and easy recipe. Though liver is not a very welcoming dish among all of us at home, I do cook it once in a while. This recipe is simple with few ingredients but tastes super good.

INGREDIENTS:

Goat Liver       : 1 lb
Ginger Paste    : 1 Tsp
Garlic Paste     : 1 Tsp
Pepper Powder: 1 Tblsp
Jeera Powder   : 1 Tsp
Salt                  : To taste

To Season :
Mustard              : 1 Tsp
Grated Coconut  :1 Tblsp
Curry Leaves      : Few
Oil                       : 1 Tblsp
Dried Red Chilli : 2

METHOD:

    Clean and cut the liver into small pieces. Mix along with all other ingredients except for those under seasoning. Cook for just two whistles in a pressure cooker with one tablespoon water.
   Remove the lid once the pressure subsides. In a fry pan, heat the oil and splutter mustard, curry leaves and coconut and fry for a few seconds. Add the cooked liver to this. Adjust salt and fry until the water evaporates, all the ingredients come together and it begins to look dry.
   This can be served as a side with bread or rice.