Fried Chicken Liver is a delicious, very tender, and spiced curry, masala liver is prepared with goat, chicken, and beef liver, this curry is prepared with a few spices, quick and easy to make, in additional ingredients, I added some papaya paste to the liver papaya gives an extra tenderness to the meat or liver, it's optional you can skip it, Can be served/eaten with roti, naan, tandoori roti liver is healthy and beneficial for human health.
Chicken livers are high in protein and a rich store of folate, which is important for fertility and helps prevent certain birth defects. The Food Standards Authority advises pregnant women not to eat liver because too much vitamin A can harm the baby.) Livers are also loaded with iron to give you energy and a treasure trove of certain B vitamins, most notably B12. This nutritional profile makes them a good choice for anyone prone to anemia.
Chicken livers are also one of the top sources of vitamin A, which helps in eye health. One thing you must keep remembering the liver isn’t overcooked; otherwise,e it will turn hard, rd so let's begin.
Tips:
When cooking kaleji (liver), it's important to avoid adding salt during the cooking process. Instead, add salt at the end. Be careful not to overcook the liver or add water, as this can make it hard and rubbery.
Additionally, it's best to leave the lid off while cooking kaleji. For the best taste, try to eat it freshly cooked and avoid storing it in the refrigerator for more than 36 hours.
Remember not to use too much salt, as the liver already contains a lot of iron and minerals, which can give it a naturally salty flavor. Using excessive salt can make the dish taste bitter. Other foods such as spinach, fish, and eggs also contain natural salt, so be mindful of this when cooking.
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Bones Broth| Hadi
ka Shorba || How to make bones broth with step-by-step photos
Bones Broth is full of nutrients, delicious, wholesome, simple, and quite
an easy recipe. Hadi ka shorba is also called another name for bone broth or
soup.
What is Bone Broth?
The broth has been made for many years using animal bones, which, traditionally, are boiled in a cooking pot for long periods to extract
the flavor and nutrients. The bones may or may not have meat still on them. Egg
whites may be added during simmering when it is necessary to clarify (i.e.,
purify or refine a broth for a cleaner presentation).
The egg whites will
coagulate, trapping sediment and turbidity into a readily strained mass. Not
allowing the original preparation to boil will increase the clarity. Roasted
bones will add a rich flavor to the broth but also a dark color.
A broth is usually made with stock or plain water as its
base, with meat or bones, but here I used the desi method to make beef bones soup or
broth, as well as used some basic veggies, meat, and seasoning. The recipe doesn’t require any oil, as bones release enough oil in enough quantity.
Serve it as a starter, or a very light meal in
itself. I always enjoy homemade broths and soups. They are fresh and
without any stabilizing agents,
Hence, more nutritious. This bone broth recipe
is a Pakistani recipe as it is the substitute for pay. The base I love to use is
beef bones, but this broth will taste just as good with mutton or chicken bones.
An excellent pre-dinner soup for cold nights; even this broth is served with naan orroti.
If you prefer a thinner soup, strain it before serving. If you like it thicker, you can add some cornstarch at the end of cooking. However, I recommend not using more than 2 tablespoons of cornstarch, as using too much can significantly alter the flavor.
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To prepare this recipe, first we will wash and clean the bones and meat; set aside.e
Take all ingredients and prepare them all
In a medium-sized bowl, add yogurt and powdered spices
like red chili powder, turmeric, coriander powder, salt,zeera powder,1/2 tsp of basic
garam masala, and black pepper. Stir to mix well, and set aside until required.
Take a large-sized pot and put bones and meat along with enough
qquantity ofwater so that bones can be sunk in water very well, then add ginger garlic paste.
Bring it to a boil and put chopped veggies in the pot.
Now pour spiced yogurt into the pot and stir to mix well, bringing it to a boil further.
Cover the lid and let it cook for around 2 hours on low-medium flame; keep stirring occasionally.
Remove the lid and stir now. At this stage,e adjust the salt and
consistency of the gravy as per your preference. Then sprinkle the remaining garam masala powder and add some of the coriander leaves and green chilies. Allow to simmer for another 5 minutes on a very low flame.
Hadi shorba is done;e transfer to the serving dish and garnish with coriander leaves, green chilies, and lemon wedges.
Mango
Souffle Recipe || Eggless Mango Souffle || How to Make Mango Souffle With
Step-by-Step Photos and Video…..
Mango
Souffle is
a rich, creamy, and light French Dessert. It can be made with different
flavors that you like most. A smooth and fluffy mango soufflé made with pureed
mangoes, gelatine, and rich cream.
Traditionally, this dessert is egg-based. We made it without using eggs. I just did a bit of variation by adding gelatin to
plain cream to just give it an awesome look. Gelatine powder helps us in this
task. Mango soufflé combines the divine flavor of mangoes with the ethereal
texture of soufflé to give your palate a treat that is a par comparison.
Make the most of the summer months with a rich
and creamy Eggless Mango Soufflé. Super easy to make using readily available
ingredients. Try out this no-fuss recipe for an all-time treat.
My Latest Video: Eggless Mango Soufflé:
CAN MANGO SOUFFLE FREEZE FOR
USE LATER?
No, soufflé cannot be frozen for use later, as soufflé has an over-rich creamy texture that may turn into a watery state. You can just
refrigerate the soufflé for a maximum of 2 to 3 days.
If you have tried
this EgglessMango Souffle, don’t forget to rate the recipe. You can also follow me on
social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow
and subscribeto us on YouTube to get
the latest Recipe Video updates.
For detailed recipes step by
step, watch my video!
How to Make Eggless Mango Soufflé?
In
a saucepan, pour 1 cup of water and bring it to a boil. Next,
add 1 packet of
jelly powder. Stir to mix well, and let it boil. The jelly water now pour into a
bowl/plate and leave it for around 30 minutes to set the jelly.
For better results, you can keep the jelly in
the refrigerator for more than 30 minutes to correctly set the jelly. Once set, cut into cubes. jelly is ready to use. I used strawberry jelly; you can use any
kind and color of jelly.
To make soufflé, first dissolve gelatin in hot
water and mix until each particle has dissolved in water.
Peel the sweet ripe mango and cut it into chunks, then blend it with the help of a hand blender.
Whip the chilled heavy cream until it turns light and
creamy. Once whipped, take out 50g whipped cream for use later.
Now combine condensed milk, powdered sugar, and
mango pulp with the whipped cream, then stir to combine very well. next
Next, add yellow food coloring to make the soufflé
brighter and shinier. But it's optional; you can skip it. Once everything is mixed well, add half the
gelatin water, then mix again. Half is reserved for use later.
Transfer the soufflé mixture into the 1/3
serving cup/glass and shake the glass/cup around to spread the mixture evenly in a glass. Then put some jellies over the soufflé mixture, and keep it in the
refrigerator for an hour.
Whip the remaining cream for a minute, then mix
leftover gelatin water with the cream. Don't overbeat the cream; otherwise, the
cream may curdle.
Lastly, add cream on top of the mixture.
Next, place some mango chunks and jelly, and keep the soufflé cup/glass in the fridge for an hour to make them properly set.
Eggless mango soufflé is ready to serve.
Serve the chilled mango soufflé to your loved
ones, family, or friends.
