Goat Liver Rice with Scrambled Tofu

Goat or lamb liver is one of those things which has the highest iraon content and is highly recommended for pregnant women especially if your iron content is low like mine was. So the doctor ordered me to increase the iron in my diet and I was searching way to do just that
                   SO this is one of those good dishes you should eat and I made scrambled tofu to go with it. The combination was just perfect

Goat Liver Rice (Goat liver is cooked in Indian spices and then simmered with rice)

Goat Liver Rice

Ingredients:

1. 2 cups uncooked rice

2. ½-2/4 lb goat liver chopped into small cubes

3. 4 cups reduced sodium chicken broth or water

4. ½ teaspoon salt, chili powder, turmeric, cumin, coriander powder

5. 1 medium small onion finely chopped

6. 2 small or 1 big green chili chopped

7. 1 teaspoon ginger-garlic paste

8. 2 tablespoons oil

9. 1 small green bell pepper chopped fine

10. 2-3 bunches of green onions chopped fine

11. ¼ cup chopped cilantro

12. 2 tablespoons freshly squeezed lemon juice

13. 3 cloves, a cinnamon stick

14. 1 teaspoon butter

Cooking rice

• In a heavy bottomed pan melt the butter and fry the rice for 5 minutes. Take care not to burn it. Add the 4 cups broth or water with ½ teaspoon salt and bring to a boil. Simmer for 20 minutes till rice is cooked. Set to cool

Making the liver curry and rice

• In a pan heat the oil and fry the onions till they turn golden brown. Add cumin and green chili pieces, cloves and cinnamon stick and fry for a couple of minutes. Add ginger-garlic paste and fry for a couple of more minutes. Add liver pieces and fry for 5 minutes. Add ½ cup water all the spices and cover and cook till liver pieces become tender or for 1 whistle in a pressure cooker
• Simmer the curry until the gravy become a bit thick. Now add the rice and bell pepper and stir to combine. Reduce the heat to low (2 or 3 setting of the stove), cover and simmer for 10 minutes. Add green onions, lemon juice and cilantro stir to combine once again, cover and continue to simmer for 5 more minutes.
• Serve hot with scrambles tofu and vinegar onions

Scrambled Tofu (Tofu Scrambled in Indian style)

Scrambled Tofu

Ingredients:

1. 10 to 12 oz soft Tofu
2. ¼ cup finely chopped red onions
3. 1 small tomato chopped fine
4. ½ cup chopped frozen spinach (optional)
5. 1 tablespoon oil
6. ½ teaspoon salt, chili powder, cumin powder, coriander powder
7. ¼ teaspoon turmeric

In a pan heat the oil and fry the onions till tender. Add chilli pieces and fry for 1 more minute. Add tomatoes and fry till they become pulp. Add spinach if using and cover and cook for 5 minutes. Crumble tofu with hand into the pan and add all the spices and stir to combine. Cook on medium heat till excess water evaporates.

Serve with roti or rice

 

Vinegar Onions (Onions in Vinegar :D  )

 

Vinegar Onions

Ingredients:

1. 1/2 cup white vinegar
2. 1/4 cup finely chopped red onion
3. 1 green chilly finely chopped (less for less spicy)
4. 1/2 teaspoon salt

Mix all the ingredients together and set aside for 30 minutes. Serve