vegetariansoy-free
konkani
Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
70 min
415 cal
6gProtein
41gCarbs
28gFat
3Recipes
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Iron-boosting chicken liver masala fry with soft pao – a perfectly spiced, soul-satisfying start to your day!
Tender chicken livers tossed in a thick, spicy masala of onions, tomatoes, and aromatic Indian spices. A quick and flavorful dish, perfect as a side with rice or roti, ready in under 40 minutes.
Serving size: 1 cup
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Iron-boosting chicken liver masala fry with soft pao – a perfectly spiced, soul-satisfying start to your day!
This konkani dish is perfect for breakfast. With 619.29 calories and 33.76g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Liver: Rinse the chicken liver under cold water. Pat them completely dry with paper towels. Trim any greenish parts or connective tissues. Cut the liver into uniform, bite-sized pieces (about 1-inch). Set aside.
Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
Build the Masala Base: Add the ginger-garlic paste and slit green chillies to the pan. Sauté for 1-2 minutes until the raw aroma disappears. Lower the heat, then add the spice powders: turmeric, red chilli, coriander, and cumin powder. Stir for 30 seconds to toast the spices.
Cook the Tomatoes: Immediately add the tomato puree and salt. Mix everything well. Cook the masala on medium-low heat for 7-9 minutes, stirring periodically, until the mixture thickens and you see oil separating from the sides of the masala.
Cook the Chicken Liver: Add the prepared chicken liver pieces to the pan. Gently stir to coat them evenly with the masala. Cover the pan and cook on medium-low heat for 8-10 minutes. Stir every 2-3 minutes to prevent sticking. The liver is cooked when it's firm to the touch and no longer pink inside. Avoid overcooking to keep it tender.
Finish and Garnish: Once the liver is cooked through, uncover the pan. Sprinkle the garam masala and drizzle the fresh lemon juice over the top. Give it a final gentle stir to combine. Garnish generously with chopped coriander leaves. Serve hot.
Serving size: 2 pieces
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.