The wonderful fall season comes with nature changes, mood changes and yeah health changes too. It brings beautiful colors to the nature but I guess those colors and flu season comes hand in hand. I am born and brought up in India, where winter season hits with the same sort of climate and health changes. Days are small in this season and all we want is to cover ourselves in blankets, have some warm food and enjoy the cozy time. But reality is not what we always keep dreaming! If a single person in family gets caught up with cough and cold, the virus is not going to spare anybody in the house. So as a measure of precaution, once this season started my mom used to make delicious soups almost everyday. It’s like one soup a day, keeps the doctor away 🙂
Today I am gonna share with you, that soup, which I think was like a super food but very under rated. Since in this glamorous world everything is decided on appearance, nobody wants to have chicken liver by its looks! Jokes apart, this part of chicken is very undervalued despite of its nutri-power values. It is a great source of Vitamin B, helps prevent anemia, and boosts immune system. What else you can ask for?
I have learnt this recipe from my Aai (Mom). She used to make this soup twice a month in the winters.
- 150 grams chicken liver
- ½ teaspoon turmeric
- 1 tablespoon black pepper powder
- 1 tablespoon cumin powder
- 1 ½ tablespoon of clarified butter/ ghee
- 3 cloves garlic
- 1 inch Ginger
- salt as per taste
- Chicken liver is very delicate to handle and easy to cook. Steam it in pressure cooker for one whistle with turmeric.
- Now remove the water in a bowl and don’t discard it. We can use that to adjust the consistency of soup later.
- Grind half of the liver and keep it aside.
- Heat ghee and add crushed ginger and garlic. Saute till 3-4 minutes. Now add cumin powder and pepper powder. Flame should be minimum else it will burn the spices. Sauté for 15-20 seconds and add pureed liver. Mix well. Add rest of the liver and add salt as per taste. You can add the water we used for steaming to adjust the consistency. Do not boil this soup too much. Just make sure, all ingredients are mixed well and heat it for 5-7 minutes. Serve hot.