October 2, 2018 Chicken Liver Aleti Paleti

Chicken Liver Aleti Paleti


Aleti Paleti | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Aleti Paleti – a classic Parsi breakfast dish made by cooking lamb offals and potatoes in a tomato masala.

Served with pav.

ALETI PALETI Recipe 1

Ingredients 15 grams mutton kidney fat,

chopped 1 tablespoon oil

1 medium onion,

finely chopped 1 tablespoon chopped garlic

1 tablespoon ginger-green chilli-cumin seed paste

200 grams mutton liver, cut into small pieces

50 grams mutton lungs, cut into small pieces

2 mutton kidney, halved

1 teaspoon red chilli powder

2 teaspoons coriander powder

Salt to taste

1 large potato, peeled, cut into cubes and fried

2-4 fresh coriander sprigs + for garnishing

Pav for serving

Method

1. Heat oil in a non-stick pan. Add kidney fat and sauté for 1 minute. Add onion and sauté till golden.

2. Add garlic and sauté for 1 minute. Add ginger-green chilli-cumin seed paste, mix well and sauté for 1 minute.

3. Add liver, lungs and kidney, mix and cook for 1 minute. Add chilli powder, coriander powder and salt, mix and cook for 1-2 minutes.

4. Add some water, mix and cook on low heat for 10-12 minutes. Add fried potato and mix well.

5. Finely chop 2-4 coriander sprigs, add to cooked mutton mixture and mix well.

6. Garnish with a coriander sprig and serve hot with pav.

ALETI PALETI Recipe 2

Ingredients

250 gm Chicken livers with gizzards
1 quartered Hard boiled egg
2 sliced Onions
2 chopped Tomatoes
2 fried, quartered Potatoes
3 chopped Green chilies
1 bunch coriander
2 slit Chilies
1/2 tsp Chilly powder
1/4 tsp Turmeric
1/2 tsp Curry powder
1/4 tsp Cumin powder
3/4 tsp Garlic-ginger paste
1 tbsp Oil
Salt to taste

Method

1. Wash and boil the gizzards and marinate with the raw, cleaned, liver in the garlic and ginger paste with chilly powder for 10 minutes.
2. Fry the onion in hot oil until golden brown and add all the masala saute.
3. When the masala has cooked, add the tomatoes, chilies, half of the coriander, cover and cook until the oil exudes.
4. Add the livers and gizzards, mixing gently and allow to cook for about 6-7 minutes.
5. Add the quartered eggs, fried potatoes and garnish with the remaining coriander.

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Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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