If there are quotes that are so reflective, nobody can beat the beauty at which Rumi
blends it all. The words and the phrases go on well with each other so well that the whole meaning of the phrase takes a different turn. Let's take this quote that caught my attention a couple of days ago. The quote is so simple, yet very deep and profound. Actually speaking, the beauty of the heart is one which needs an additional insightful view, so that you are able to see it in another person. It is easy to appreciate beauty which is visible to the eyes but to cherish the beauty of the heart, it needs more than an eye to look into. It involves much more than the five sense organs to know how beautiful a person can be from the heart. And yes, while the beauty which catches the eye tends to fade with age, the beauty of the heart stays, in fact grows much more beautiful as it ages... think about it...
Off to the recipe of the day, since I posted the Chicken Liver Roast
sometime back, I had a few comments of concern from my fellow blogger friends as to how unhealthy chicken liver can be compared to mutton liver, mainly because of the injections that are provided to chicken these days to quicken up their growth process. Seriously, it did make me feel quite jittery that we have reduced our chicken liver consumption a lot. As soon as I read the comments, I had a little discussion with umma and she was all the more worried. Now, having chicken liver is something very rare. This curry was prepared sometime back to finish off one lone pack of liver in the fridge. Since the curry turned out quite good, I thought of posting it here for my records in case if I make it again or for others, who may be on a look out for finishing off their stock of chicken liver... either way, it helps, right? ;)
Chicken Liver Curry
400 gm chicken liver
1 tbsp oil
1 large onion, thinly sliced
3 green chillies, slit lenghtwise
1 tbsp ginger garlic paste
70 gm packet tomato paste
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp pepper powder
1/2 tsp garam masala
Salt to taste
Clean the liver and set to drain. Heat oil in a saucepan. Add in the onions and green chillies with a pinch of salt and saute till soft. Add in the ginger garlic paste and the tomato paste and saute for around five minutes till the raw smell of the paste goes. Now add in the masala powders and saute for at least 10 minutes, till the masala turn into a dark color. Add in 1/2 cup of water (not more, as the liver will release water), the drained liver peices and salt and cook with a closed lid on low to medium flame till the liver is soft and well cooked.
Garnish with curry leaves or coriander leaves and serve warm with chappathis!