Happy b'day Kichu Khonn!!
There, I said it. I wished Kichu Khonn; right on time.
Given my history of forgetting my blog's birthday every year, consistently, only to remember it a good few weeks later, a couple of days is nothing at all; I'm sure.
Yes, my blog's birthday was exactly two days back and as usual, I forgot.
But as I woke up tand sat in my favourite chair by the window, this morning, to watch the morning unfold, something went 'ding!' inside my head.
I sat up with a jolt.
"Just a minute! It is May going on, right?!"
"Bapi just had his b'day,right?!
"In that case, it has to be Kichu Khonn's b'day too!!"
Maybe it was my conscience, finally woken up at the realisation that if I did not forget Bapi's b'day, how could I possibly forget Kichu Khonn's, just one day later?!!
Tch tch tch.
But all is not lost.
I started this post right away ... I am going to make a post to celebrate my blog's b'day; yes sirree, I am.
Happy b'day Kichu Khonn!!
Thank you for surviving all the ups and downs all these years.
Thank you for staying by me in this roller coaster of a ride of seven whole years.
Thank you for not being morose and not holding a grudge against me when I abandoned you for long times at a stretch.
Thank you for being your own self and welcoming me back like an old friend waiting, whenever I returned.
Thank you for not judging me; and accepting all my posts with equal love.
Thank you for being my friend.
And the same goes for you, my friends, both old and new.
And my readers, both active and silent.
A huge thanks to you!
Who have consistently stayed by me all the while.
Who have goaded me on, with much love.
Who have mailed me, messaged me, shared recipes with me.
Who have loved my recipes and trusted them enough to try them out.
And especially who have cared to stop for one more extra little moment and wrote to me in my comments section.
Thank you again!
This is also called as Mete chorchori in Bengali. It takes all of twenty to twenty five minutes to cook, not a minute more, I can say.
It has no gravy but the masala is enough soft to be mopped up with your favourite piece of bread ... be it the roti, the paratha or the luchi or poori.
Mutton liver takes hardly any time to cook; all the time that is needed is for the masala to fry well.
Do take care not to over cook the liver .... it will easily turn tough and grainy to eat.
The perfectly cooked liver is soft and moist and just done.
Mutton liver - 250 gms
Ginger - 1" piece
Garlic - 8 cloves
Whole red chillies - 2
Onion - 1 medium sized, sliced
Turmeric powder - 1 tsp
Vinegar - 2 tbsp
Mustard or any cooking oil - 1 tbsp
Sugar - 1 tbsp
Garam masala - 1 black cardamom, 3 cloves, 1 small stick of cinnamon, 3 pieces of whole black pepper, - slightly roast on a tawa / pan and coarsely grind in a mortar and pestle or anything heavy
Salt - to taste
How to :
Grind the ginger + garlic + the whole red chillies to a paste.
Marinate the liver with vinegar + the above paste + salt for around fifteen minutes.
Heat oil in a heavy wok or kadahi.
Add the sliced onions + sugar and fry till they turn pink.
Add the liver + turmeric powder and fry well.
Cover and cook till the liver is done and the oil from the masala starts to leave the sides of the wok.
Remove cover and sprinkle the freshly made garam masala.
Dry up gravy to desired consistency.
Cover and let it stand for at least 5 minutes before serving.
And oh! ... for all of you who have been waiting for my post on the short, weekend trip to Panchgani and Mahabaleshwar, the post is up on my travelogue.
Do hop over. :-)
Another beautiful recipe of the mutton liver on Kitchen - e - Kichu Khonn -
Mutton Liver stir fry in Garlic Chilli sauce