February 04, 2017


pineapple chunks -150 gms
Liver pieces -200 gms
Big onion -1
Garlic cloves -6
Tomatoes -2
Eggs- 2
Salt to taste
Butter - 25 gms
Corn flour -1 tbsp
Orange juice- 1 cup
Pepper to taste
Oil - 25 gms
Cream and almonds for garnishing


  • Cut liver into the pieces the same size as the pineapple chunks.
  • Prick the liver pieces with a fork and fry them on a low fire in a little oil.
  • Then cook them with salt and pepper and 1 tbsp of water if required.
  • Cook for only 2 minutes.
  • Beat the eggs, add cornflour and marinate the chunks and liver pieces in this mixture. Keep aside for 20 minutes.
  • Meanwhile grind the onion, garlic and tomato.
  • Fry the paste in butter till brown, add orange juice and marinated liver and pineapple and stir and cook on slow fire for 3 minutes.
  • Remove from the fire after adding 1 tbsp of pineapple syrup.
  • Add cream and garnish with flaked almonds.

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