× For nearly two decades eLanka has reliably reported the facts, good news stories, photos, events at no charge, but our work is far from free to produce. Make an unconditional contribution today and help ensure the internet’s most trusted fact-checking site endures — and grows. Thank You! Source link ...

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× For nearly two decades eLanka has reliably reported the facts, good news stories, photos, events at no charge, but our work is far from free to produce. Make an unconditional contribution today and help ensure the internet’s most trusted fact-checking site endures — and grows. Thank You! Source link ...

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× For nearly two decades eLanka has reliably reported the facts, good news stories, photos, events at no charge, but our work is far from free to produce. Make an unconditional contribution today and help ensure the internet’s most trusted fact-checking site endures — and grows. Thank You! Source link ...

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× For nearly two decades eLanka has reliably reported the facts, good news stories, photos, events at no charge, but our work is far from free to produce. Make an unconditional contribution today and help ensure the internet’s most trusted fact-checking site endures — and grows. Thank You! Source link ...

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  Ingredients 500g Chicken Livers1 Tblsp Chilli Flakes1/2 Tin Coconut Milk1 Tblsp Cooking Oil2 Sprigs Curry Leaves1 Tsp Curry Powder3 cloves Garlic (Finely chopped)1 X 1″ Piece Ginger 1 Leek 1 Tblsp Lemon Juice 1 Red Capsicum Salt to taste How Wash, trim and dry the Chicken Livers. Lightly `dry fry’ the Chicken Livers with no oil for about 3-4 minutes. When fried, add the Oil, Lemon Juice and Salt to taste. Stir the mixture gently to mix. Then add the balance ingredients and cook lightly and serve immediately. Enjoy Source link ...

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