Recipe for Spicy Chicken Liver & Heart

• Gently wash the Chicken Heart and Liver under running water

  Note:- ensure the water pressure is light or else the Liver might get damaged since it is very delicate
  
• Now if the Heart and liver are not separated, cut them and separate them and take off the fat (the white substance) on the sides of the heart and liver
  
• Transfer the Liver in a skillet(we will cook the liver in the same ) add all the above mentioned ingredients, except Coriander leaves, Ketchup & Capsicum(if using)
  
• Mix it well and let it marinade in the refrigerator for about 1-2 hours or more if you have the time
  
• After 1-2 hours, place the skillet on medium high flame
  
• As the Gravy starts to boil, add the Ketchup and gently mix it in the gravy

  Note:- while stirring or tossing the Liver, you must do so from the bottom and dont let your Spoon come in contact with with liver or else, the liver will get smashed
  
• As the gravy further thickens, add the Chopped coriander and Capsicum (if using) and toss it. Check for salt, vinegar or ketchu

  Note:-Please Do Not forget to add chopped Coriander leaves. The taste gets elevated only once you add chopped Coriander
  
• Let the water get evaporated completely and turn off the flame

  Note:- The total time to cook Chicken liver is 10-12 minutes maximum, on high heat. If you over cook it, it will become hard and its not so much fun to eat Hard cooked liver, bit its totally upto you, how you like it!
  
• And we're ready to serve!
  

Follow these steps to make the Jeerem Meerem Powder

• Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year. 

Follow these steps to make the Ginger Garlic Paste

• Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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