As I have mentioned in my previous post, in Nepal, a goat’s brain (gidi), feet (khutta), head (tauko), stomach (bhundi), tongue (jibro), liver (kalejo), kidney, lungs (phokso), fried intestines (aandra), fried solidified blood (rakati) are considered delicacies and are in very high demand during Dashain and other festivals. We also eat certain parts of chicken apart from the usual.
I know some of you might feel squeamish even thinking about eating offal but believe me if you love your meat, you will love these dishes. Another thing is that eating offal uses the parts of the animal that might otherwise be wasted. As it takes 10 kilos of cereal to produce one kilo of meat we should not waste any part of the carcass. Unless you deliberately avoid meat, eating offal should be regarded as “green”.
Today I am sharing the recipe to cook chicken gizzard. A gizzard is an organ found in the digestive tract of a chicken. Similar to a stomach, the gizzard is used to grind up the foods the bird eats. Eating gizzards provide a healthy dose of certain vitamins and minerals.
Chicken Gizzard is a very popular appetizer and tastes really good.
- 500 gm Chicken Gizzard, cleaned
- 1 teaspoon Ginger/Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 3 teaspoon Vegetable Oil
- Salt to taste
- Clean the chicken gizzards and boil them for 5 minutes until they are tender.
- Drain them and let it cool for a few minutes.
- Cut them into bite size pieces
- In a big bowl, add ginger garlic paste, cumin powder, coriander powder, turmeric powder, chilli powder and salt with chicken gizzard and mix them well.
- Heat oil in a pan and add the gizzard and fry for around 8-10 minutes.
- Keep stirring occasionally until they are brown on all side.
- Serve hot as an appetizer.
M from nepaliaustralian
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