I am somebody who has written about "let go" a lot of times in the blog. Each time I have recorded it, I have let go only for it to somehow come back, because maybe my determination was not strong as much as I would have wanted it. After trying, finally I understand the actual thought process behind "letting go". If you let go of something that is not good for you or hurts your conscience, then let it go only for YOU. Yes, what I said is what I have learned. If you let go of something for a particular person, you will always feel a pinch in yourself that you have done it for him or her and whenever they upset you, you will feel that despite the sacrifice, they have hurt you and the temptation or tendency to go back increases. However, when you do it for yourself, you have already bound yourself with a promise that you will not go back. Even with the hurt and pain that comes along with it, you will still continue to pull yourself towards your goal. Especially when Allah says, "...It (the soul) will have what (good) it has gained and it will bear what (bad) it has earned...
" (Surah Al-Baqarah: part of ayat 286), the accountability that comes with it is not something that we can do away with. It gives me an assurance that what I am doing is for my good and Allah will take care of it here and here-after... :)
After a little bit of boosting up myself... let me share with you a delicious yet simple curry today. I love chicken parts except liver - neck, giblets etc. Back home, for weddings where the main course is going to be chicken biriyani, the breakfast would be porotta with a watery yet delicious "parts" curry, as they call it! Every time I would scoop out the giblets and neck portions and enjoy them. I really don't know how healthy these are, especially after getting some comments for the Chicken Liver Roast
I had posted sometime back, yet once in a blue moon, when I really crave for them, I do buy and make them. Not that I have takers at home, but sometimes it is good to be selfish! Hehe... Off to the recipe...
Chicken Giblets Masala
400 gm giblets
I tbsp oil
1 tsp cumin seeds
1 onion, sliced
2 green chillies, slit
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/4 tsp Kashmiri red chili powder
1 tomato, chopped
1 tbsp vinegar
2 tbsp yogurt
1/2 tsp garam masala
1/2 tsp kasoori methi
Salt and pepper to taste
Clean the giblets well and set aside to drain.
Heat oil in a saucepan. Splutter cumin. Add in the onions and green chillies and cook till the onions are wilted. Add the giblets and cook on high flame till it turns whitish. Reduce the flame and add in the masala powders and stir to coat well.
Add the tomato and vinegar. Cover and cook, stirring occasionally till the giblets get cooked. Sprinkle in water to avoid it from sticking to the pan.
Once almost done, add in the yogurt and cook for a minute. Add the garam masala and kasoori methi and cook for another minutes. Mix all well, add salt and pepper, in case more spice is needed.
Serve hot with chapathis!