Kaleji or Liver recipe.
Here's a ZS-FOOD "Kaleji/Liver recipe" This recipe is available in Urdu and English language.
ZS-FOOD Kalaji Recipe in the Urdu language.
Main aapke liye kay kay aya houn mazedar ZS-Food kaleji recipe, jismein Ingredients, quantity, banane ka tariqa, tayyari ka waqt, pakane ka waqt aur behtareen cooking tips shamil hai. Umeed hai aap isse apne ghar mein mazedaar kaleji banaenge.
Read More
Kaleji Recipe:
Ingredients:
- 500-gram kaleji
- 2 bade pyaaz, bareek kata hua
- 2 bade tamatar, bareek kata hua
- 2 hari mirch, bareek kata hua
- 2 tablespoon adrak-lehsun ka paste
- 1/2 teaspoon haldi powder
- 1 teaspoon lal mirch powder
- 1 teaspoon dhaniya powder
- 1/2 teaspoon zeera powder
- 1/2 teaspoon garam masala powder
- 3 tablespoons dahi (curd)
- 3 tablespoons Kasori methi
- 8 to 10 kari pata
- 3 tablespoon oil ya ghee
- Namak zaiqa kay motabik (bilkul akhir main dalain)
- Hara dhaniya, kata hua (garnish ke liye)
Ingredients:
- 500-gram kaleji
- 2 bade pyaaz, bareek kata hua
- 2 bade tamatar, bareek kata hua
- 2 hari mirch, bareek kata hua
- 2 tablespoon adrak-lehsun ka paste
- 1/2 teaspoon haldi powder
- 1 teaspoon lal mirch powder
- 1 teaspoon dhaniya powder
- 1/2 teaspoon zeera powder
- 1/2 teaspoon garam masala powder
- 3 tablespoons dahi (curd)
- 3 tablespoons Kasori methi
- 8 to 10 kari pata
- 3 tablespoon oil ya ghee
- Namak zaiqa kay motabik (bilkul akhir main dalain)
- Hara dhaniya, kata hua (garnish ke liye)
Tariqa:
Kaleji ko achhe se saaf karen aur dhote samay acchi tarah se khoob garam paani se dho len. Fir ise acche se chhan len taki kisi baal ya baarik hisse ko nikal sake.
Tayyari ka waqt (Lagbhag)
Tayyar karne ka samay: 15 minute
Tips:
- Kaleji ko dhote samay acchi tarah se saaf karna zaroori hai taki ismein koi baal ya baarik hissa na bache.
- kaleji saaf kernay kay bad is main 2 to 4 tabilspoon sirka dal ker 10 to 15 mint kay leya chore dain is say kaleji ki smell khatem ho jay ge.
- Adrak-lehsun ka paste fresh aur taza ho to masalo ka swaad aur gehra hota hai.
- Pyaaz ko halka golden-brown hone tak bhunein, lekin zyada brown na hone den. Isse gravy ka rang aur swaad achha hoga.
- Tamatar ko bareek kata hua istemal karein taki woh jaldi gal jaye aur kaleji mein acche se mil jaye.
- Dahi ko gravy mein add karne se pehle use acche se beat kar lein taki woh smooth ho jaye aur kaleji mein ache se mix ho sake.
- Kaleji ko jub teyar honay lagay tub is main NAMAK dalain Namak pehalay dalnay say kaleji sakht ho jate hay,
- Kabhi bhi kaleji ko zyada pakane se bachyein, nahi toh woh sakht ho jayegi. Dhimi aanch par pakaen aur beech beech mein hilate rahein.
- Garnish ke liye fresh kata hua hara dhaniya istemal karein. Isse kaleji ka swaad aur dekha bhi badhega.
- Kaleji ko garam-garam serve karein taki woh zyada lazeez lage.
Toh, ab aap ghar par is mazedaar kaleji recipe ko try kar sakte hain. Karachi ke andaaz mein ghar par bane hue kaleji ka maza uthaiye. Khushi se pakakar aur khane mein maza uthakar!
- Kaleji ko dhote samay acchi tarah se saaf karna zaroori hai taki ismein koi baal ya baarik hissa na bache.
- kaleji saaf kernay kay bad is main 2 to 4 tabilspoon sirka dal ker 10 to 15 mint kay leya chore dain is say kaleji ki smell khatem ho jay ge.
- Adrak-lehsun ka paste fresh aur taza ho to masalo ka swaad aur gehra hota hai.
- Pyaaz ko halka golden-brown hone tak bhunein, lekin zyada brown na hone den. Isse gravy ka rang aur swaad achha hoga.
- Tamatar ko bareek kata hua istemal karein taki woh jaldi gal jaye aur kaleji mein acche se mil jaye.
- Dahi ko gravy mein add karne se pehle use acche se beat kar lein taki woh smooth ho jaye aur kaleji mein ache se mix ho sake.
- Kaleji ko jub teyar honay lagay tub is main NAMAK dalain Namak pehalay dalnay say kaleji sakht ho jate hay,
- Kabhi bhi kaleji ko zyada pakane se bachyein, nahi toh woh sakht ho jayegi. Dhimi aanch par pakaen aur beech beech mein hilate rahein.
- Garnish ke liye fresh kata hua hara dhaniya istemal karein. Isse kaleji ka swaad aur dekha bhi badhega.
- Kaleji ko garam-garam serve karein taki woh zyada lazeez lage.
ZS-FOOD Liver Recipe in the English language.
A popular dish "Liver" is made with liver in Karachi and South Asia. The recipe includes ingredients, quantities, cooking instructions, and approximate cooking timing. Please note that cooking times may vary depending on the equipment and heat levels.
Ingredients:
- 500 grams of liver, cut into small pieces
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 teaspoon of red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste (In very last time)
- Fresh coriander leaves for garnish
- Lemon wedges for serving (optional)
- 8 to 10 Murraya koenigii leaf
- 3 teaspoon fenugreek
- 3 tablespoons yogurt (curd)
Instructions:
- Heat oil in a large skillet or frying pan over medium heat.
- Add the chopped onions to the pan and sauté until they turn golden brown.
- Add the ginger-garlic paste to the pan and cook for a minute until the raw aroma disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for a minute to allow the spices to release their flavors.
- Add the lamb liver pieces to the pan and stir-fry for a few minutes until they are partially cooked. This will help seal in the juices and prevent overcooking.
- Reduce the heat to low, cover the pan, and let the liver cook for about 10-15 minutes or until it is tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.
- Once the liver is tender and cooked through, remove the lid and increase the heat to medium-high. This will help evaporate any excess liquid and thicken the gravy.
- Stir-fry the liver in the pan for a few more minutes until the gravy thickens to your desired consistency. Adjust the seasoning if needed.
- Garnish the Kalaji with fresh coriander leaves.
- Remove the pan from heat and transfer the Kalaji to a serving dish.
- Serve the Kalaji hot with naan bread, roti, or rice. Squeeze some fresh lemon juice over the liver pieces for added tanginess if desired.
Cooking Timing (Approximate):
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Tips:
- Make sure to wash the lamb liver thoroughly before cooking and remove any membranes or veins.
- After washing add 2 to 4 tablespoons white vinegar souse and leave 10 to 15 mints.
- Soaking the lamb liver in milk for about 30 minutes before cooking can help reduce any strong flavors.
- Be careful not to overcook the liver, as it can become tough and dry. Keep an eye on the cooking time and adjust as needed.
- Adjust the spice levels according to your preference. You can increase or decrease the amount of red chili powder to make it more or less spicy.
- after cooking do add salt to your test
- Serve the Kalaji with fresh naan bread, mint chutney, and sliced onions for a complete meal experience.
Ingredients:
- 500 grams of liver, cut into small pieces
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 teaspoon of red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste (In very last time)
- Fresh coriander leaves for garnish
- Lemon wedges for serving (optional)
- 8 to 10 Murraya koenigii leaf
- 3 teaspoon fenugreek
- 3 tablespoons yogurt (curd)
- Heat oil in a large skillet or frying pan over medium heat.
- Add the chopped onions to the pan and sauté until they turn golden brown.
- Add the ginger-garlic paste to the pan and cook for a minute until the raw aroma disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for a minute to allow the spices to release their flavors.
- Add the lamb liver pieces to the pan and stir-fry for a few minutes until they are partially cooked. This will help seal in the juices and prevent overcooking.
- Reduce the heat to low, cover the pan, and let the liver cook for about 10-15 minutes or until it is tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.
- Once the liver is tender and cooked through, remove the lid and increase the heat to medium-high. This will help evaporate any excess liquid and thicken the gravy.
- Stir-fry the liver in the pan for a few more minutes until the gravy thickens to your desired consistency. Adjust the seasoning if needed.
- Garnish the Kalaji with fresh coriander leaves.
- Remove the pan from heat and transfer the Kalaji to a serving dish.
- Serve the Kalaji hot with naan bread, roti, or rice. Squeeze some fresh lemon juice over the liver pieces for added tanginess if desired.
Cooking Timing (Approximate):
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Make sure to wash the lamb liver thoroughly before cooking and remove any membranes or veins.
- After washing add 2 to 4 tablespoons white vinegar souse and leave 10 to 15 mints.
- Soaking the lamb liver in milk for about 30 minutes before cooking can help reduce any strong flavors.
- Be careful not to overcook the liver, as it can become tough and dry. Keep an eye on the cooking time and adjust as needed.
- Adjust the spice levels according to your preference. You can increase or decrease the amount of red chili powder to make it more or less spicy.
- after cooking do add salt to your test
- Serve the Kalaji with fresh naan bread, mint chutney, and sliced onions for a complete meal experience.
Read More
Enjoy cooking and savoring this delicious Liver recipe at home!
I Hope You Like This Information Blog
Regards: Zeeshan Siraj
zsfrreelancer786@gmail.com
WhatsApp: +92 331 3088631
Enjoy cooking and savoring this delicious Liver recipe at home!
Regards: Zeeshan Siraj
zsfrreelancer786@gmail.com
WhatsApp: +92 331 3088631
Post a Comment