Dhaba Style Tawa Kaleji Fry Recipe

                                                                          

Dhaba Style Beef Tawa Kaleji Recipe OR Street Food Tawa Kaleji || How to Make Tawa Kaleji Fry Recipe with Step-by-Step Photos and Video.

Tawa Kaleji is a traditional, highly favored Pakistani street food recipe. Recently, I cooked a delicious dish on a tawa, enhancing it with spices and herbs. I used the homemade kaleji masala that I shared in a previous post. After a long break, 

I’ve started writing my blog again. I had been busy with personal engagements over the last few months, but now I'm free and eager to dive back into blog writing—a passion of mine since my teenage years. InshaAllah, I will do my best to share some interesting recipes I hope you will love.

                                                     

My Latest Tawa Kaleji Video:

    

I've been working on updating my content across my YouTube channel, Facebook, and blog. So, without further ado, let me introduce you to a delicious recipe: Dhaba-style Tawa Kaleji. This winter, I love enjoying this tasty dish with chapatis and naan.

WHAT IS TAWA KALEJI?

Beef /Mutton liver or tawa kaleji masala is a traditional dish, popular street food in Lahore, that is cooked on a cast-iron tawa combined with other offal. It’s the first dish usually prepared in every Pakistani home on Eid al-Adha or the Festival of Sacrifice.

It’s a quick and easy stir fry that tastes delicious, especially when prepared with fresh meat. The same dish is more popularly prepared with chicken liver, too. 

                                                   

CAN I USE A DIFFERENT TYPE OF MASALA IF I DON'T HAVE THE SPECIFIC KALEJI MASALA?

Of course! In this recipe, kaleji masala is not necessary. You can substitute it with individual regular spice powders. The essential ingredients for kaleji masala include red chili powder, salt, turmeric, coriander, black pepper, and kasuri methi. You can use these with the same herbs and tomato chilies as in the original recipe."

Recipe Notes:

1. To achieve perfect and tender kaleji (liver), avoid adding salt at the beginning of the cooking process.
2. Cook the liver for no more than 15 to 20 minutes, as overcooking can make it tough instead of soft and tender.
3. Refrain from adding water while cooking the liver; if it becomes necessary to add some, do so sparingly, as too much water can prevent the liver from achieving the desired tenderness.
4. To eliminate any unpleasant smell and residual blood from the liver, soak it in a mixture of salt and vinegar water for 15 minutes before cooking.
5. In this recipe, I used my homemade kaleji powder. You can either follow my recipe exactly or customize it with your preferred spices, including any store-bought spice powders available in your area.e 

                                  

You Might Like This:

Magaz Masala

Beef Ojri (tripe)

Authentic beef rosh

Kata Kat

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For detailed recipes, step by step, watch my video.

                                              

How To Make Tawa Kaleji? 

To make soft and tender kaleji (liver), start by cleaning the membrane on the liver. Removing this membrane is essential to ensure tenderness. 

After cleaning, soak the liver in a mixture of vinegar and salt water for 15 minutes. This process will help eliminate blood and any unpleasant odors from the liver. 

                                                                        

In the second step, add lemon juice and homemade kaleji masala powder to taste, and mix well until fully incorporated. Allow the mixture to rest for 4 to 6 hours.

Note: Do not add salt during the marination step.

                                    

To make tawa kaleji is essential to use an iron skillet griddle(tawa) first, heat the tawa, and add ghee. Let it heat up, then add chopped ginger and garlic paste.e 

Allow it to fry for a minute, then add marinated kaleji and begin to fry with ginger garlic paste on medium-low flame.

                                           

Don't cook kaleji on high heat, as it will remain uncooked and become dark from the crust. Keep stirring the kaleji until it changes its color.

When the water dries out, next add chopped fresh coriander and stir well, then put the lid on for 10 minutes over a low flame. This way will keep the liver soft and juicy. 

                                                

After removing the lid, stir a little, then add tomato paste, chaat masala powder, and salt at this stage.                 

Keep mixing by adding some chopped green chilies and fresh

coriander and continuously stirring until the gravy gets thick   

                  

Now, tawa kaleji is ready to serve

                  

Transfer to the serving plate or bowl.

                       

Serve tawa kaleji with naan or chapatis, alongside onion salad and plain yogurt.

                           

                      

                                                                          

Lebanese Kebab Recipe

                                                       

Lebanese Kababs Recipe || Labnani Kababs || How to make Lebanese kabab with step-by-step photos

Lebanese Kebabs are one of the tastiest kebabs. A mouth-watering Lebanese kebab, with a mixture of beef, veggies, and basic spices coated with breadcrumbs and then deep-fried

These Lebanese kababs’ outer is crisp and the inside is softened_ Everyone would love this crispy and delicious kebab.

Never beat the taste of Lebanese kababs.

These Lebanese kababs go well with bread or buns and are dripping with mayonnaise.

Lebanese kababs are the best for an evening snack, breakfast, kids, Tiffin boxes, and even for lunch or dinner.

For a detailed recipe, watch my video where I explain the steps one by one.

                             

My Latest Lebanese Kabab Video:

I have shared many other kebab recipes on my blog; some of them are given below.

Resha kabab

Gola kabab

Chicken chapli kabab

Peshawari chapli kabab

Shami kabab

If you have tried this Lebanese Kababs recipe, please rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Recipe notes:

1. For making kababs, meat from the calf or beef neck is the best choice. Be careful not to overcook the potatoes and peas when it comes to vegetables, as overcooked veggies can cause the kababs to fall apart during frying.
2. Breadcrumbs are essential for making the kababs crisp, so consider using my easy homemade breadcrumbs. Additionally, ensure that all the ingredients used in the kababs are free from moisture. Wet ingredients can make your kababs soggy and prevent them from becoming crisp.y

                                         

How to make Lebanese kabab?

To make this recipe, first rinse and cut the beef into large pieces, as we will need a large-sized resha.

                        

Then, the meat pieces are placed in the pot with 2-3 glasses of water. Next, add salt, ginger-garlic paste, coriander powder, red chili powder, chili flakes, peri peri powder,samuc powder, white vinegar, and papaya cubes or paste to the pot.

                             

Stir to mix well, bring it to a boil, and cook the meat until tender.

                                                     

Once the meat becomes tender, take it out, and if there is still water in the pot, don't panic. You can boil the potatoes in this remaining water to enhance their flavor.

                                 

Cook the potatoes for about 15 minutes. Once they are done and there is still water remaining in the pot, add the cooked meat back in. 

Allow it to cook until the water evaporates. Then, use a hand masher to mash the meat, as we need shredded meat for this recipe. Avoid grinding the meat.

        

Boil the peas and then lightly mash the peas with green chilies using a masher or an electric chopper. Avoid grinding them into a paste.

      

Combine the mashed potatoes, shredded meat, and mashed peas in a large bowl and mix thoroughly.

                   

After thoroughly mixing the kabab mixture, add breadcrumbs to help bind the ingredients. Next, it's important to incorporate additional spices for enhanced flavor. You can include black pepper, white pepper, and mustard powder or paste.

 

Mix and knead the kabab mixture well, then check the spice level. Adjust the seasoning as needed to achieve the desired flavor.

             

Divide the kebab mixture into equal portions. Shape each kebab into an oval and coat it with breadcrumbs. At this stage, you can freeze the kebabs for later use or store them for up to one month.

                                                      

                                

Heat the oil in the wok on a medium flame.

                                      

As long as the oil is heated, we will prepare a beaten egg mixture to coat the kebabs. Crack the eggs into a bowl, add milk, salt, and orange food coloring (optional), then beat them well.

                                                           

                         

Coat each kabab in the egg mixture.

Deep fry 3-4 kababs in one batch on medium heat, flipping them until they turn golden brown.

                                                      

Remove the kebab from the pan and place it on a paper towel in the kitchen to absorb any excess oil.

                                                

                                             

Place the kebab onto the serving dish.

           

Lebanese kababs are ready to serve hot with mayo, garlic sauce, and ketchup.up

               

              

Aloo Kabab Recipe | Aloo Cutlets

                                                        

Aloo Kabab Recipe | Aloo Cutlets | Tasty Potato Cutlets with Step-by-Step Photos and Video

Aloo kabab, commonly known as aloo cutlets, is a beloved and flavorful snack that can be enjoyed any time of day. Whether you're looking for a satisfying evening snack, a delightful breakfast, or a savory side dish to complement your lunch or dinner,

These cutlets are versatile and mouth-watering. They also make a fantastic option for kids’ tiffin boxes, ensuring the little ones get a tasty treat.

I’ve explored various delicious variations of my cherished aloo kabab recipe in previous posts, but today, I’m thrilled to share an exciting new version      

For a detailed recipe, watch my video where I explain the steps one by one.

                   

My Latest Aloo Kabab Recipe Video:

An easy and quick recipe for creating these scrumptious cutlets! In this particular iteration of aloo kabab, I’ve kept the ingredients simple, focusing on a few essential seasoning herbs and breadcrumbs that perfectly enhance the flavor without overwhelming the palate. Get ready for my instant aloo kabab recipe!

Can We Store Aloo Kabab for Later Use? 

Absolutely! However, it’s essential to understand how to store them properly. Potatoes are rich in starch, which allows them to retain moisture when frozen. This property means that upon defrosting at room temperature, they can release excess moisture, leading to sogginess.

This can compromise the integrity and texture of the aloo kababs, making them less crispy when fried. For best results, it’s recommended to consume them fresh or store them in an airtight container in the refrigerator for short-term use. 

  

Tips for Perfect Aloo Cutlets:

Choosing the Right Potatoes:

Red potatoes are the ideal choice for making kababs because they have a mild flavor. This subtle taste allows the seasonings and spices to shine through, making them a great base for delicious aloo kababs. If you follow this tip, you'll ensure your cutlets are well-balanced and flavorful!

Boiling Potatoes:

For the best texture, slightly hard-boil the potatoes. This technique ensures that the potatoes are firm enough to hold their shape while being easy to mash.

Binding Agents:

To enhance the flavor and texture of aloo cutlets, consider adding cottage cheese or cheddar cheese as a binding agent. This addition enriches the taste and appeals to kids' palates. However, in this recipe, I've opted for straightforward breadcrumbs to keep it simple.

                            

Avoid Cornstarch:

It's crucial to refrain from adding cornstarch in this recipe, as it can lead to a different texture. Remember, these are kababs, not aloo tikki.

Shallow Frying Technique:

Using a non-stick pan for shallow-frying your aloo kabab is highly recommended. Non-stick pans require less oil compared to traditional frying methods, prohibiting the kababs from sticking, which ensures a beautiful golden crust without excess oiliness.

Egg Coating Option:

I prefer to fry the potato kababs without an egg coating. However, if you enjoy a more decadent texture, you can opt to dip them in beaten egg before frying for an extra crispy exterior. 

Follow this enhanced guide, and you’ll be well on your way to creating irresistible aloo kababs that are sure to delight family and friends alike!

                      

You might like this:

arbi fry

Gobi Aloo

Pulao kabab

Peshawari chapli kabab

Lebanese Kabab 

Have you tried Potato Kababs? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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How to Make Aloo Kabab?

1st step:

Begin by preparing a pot with 1 liter of water and add 1 teaspoon of salt. Place it on the stove over high heat and bring the water to a rolling boil. Once the water is boiling, carefully add the potatoes.

You can choose to leave the skins on or peel them beforehand, depending on your preference. Boil the potatoes for approximately 15 minutes, adjusting the time based on the type and size of the potatoes you are using.

                 

To check if the potatoes are cooked, insert a fork into one of them to see if it is tender. If the fork goes in easily, they are ready. Turn off the flame, carefully remove the potatoes from the boiling water, and allow them to cool completely

                      

If you boil unpeeled potatoes, once cool, peel the skins off. Next, finely chop fresh coriander leaves and green chilies to add flavor. 

                           

2nd step:

In a large mixing bowl, mash or grate the cooled potatoes until they are smooth and lump-free. Add a mix of seasonings to the mashed potatoes: a pinch of salt, 1-2 teaspoons of chaat masala powder, a sprinkle of black pepper powder, 1 teaspoon of garlic powder, ½ teaspoon of mustard powder, and a pinch of chili flakes to taste. 

                  

Gently combine the potato mixture with the spices until well incorporated, ensuring even distribution of flavors. To add texture, fold in approximately ½ cup of breadcrumbs along with the chopped coriander and green chilies.

Mix well until a cohesive dough forms. At this stage, taste the mixture and adjust the spices as desired, adding more for extra heat if you prefer.

                                       

3rd step:

Divide the mixture into equal portions and shape them according to your preference: round, oval, or square. You can use a mold for precise shapes or simply use your hands for a more rustic look. Aim for a thickness of about ½ inch for even cooking.

                                              

4th Step:

In a medium-sized mixing bowl, crack one egg and add a pinch of salt and freshly crushed black pepper (about ¼ teaspoon). If you don’t have a pepper grinder,

You can use a mortar and pestle to crush the peppercorns for the freshest flavor.

               

 5th Step:

In a frying pan, drizzle a generous amount of cooking oil (about 3-4 tablespoons) and heat it over medium heat until hot. Dip each aloo cutlet into the egg mixture, allowing any excess to drip off before gently placing the kababs into the hot oil. 

                                   

Fry them in batches to avoid overcrowding the pan, cooking each aloo kabab until they are crispy and golden brown on both sides, about 3-4 minutes per side

                 

Once cooked, transfer the kababs onto a kitchen towel to absorb any excess oil.

                         

Final Step:

Serve the aloo kababs hot, accompanied by your favorite condiments such as ketchup and chutney for dipping. Enjoy your delicious homemade snack!