Bhuni Kaleji Masala Recipe ( Roasted Liver Masala )

Bhuni Kaleji Masala| Roasted Liver Masala || How to make kaleji with step-by-step photos...

Bhuni Kaleji is a very delicious, wholesome, and spiced non-vegetarian meal. It is also called Bhuni Kaleji in Urdu. Kaleji might have several names – Liver (in English) or Yakrit (in Hindi), but when it comes to taste, it’s terrific. 

It’s one of my favorites in non-vegetarian food, too.

I made this beef Kaleji masala with my mother’s recipe recently, and it turned out to be fantastic! I, along with my family, loved it; it made my heart groove!! kaleji is quite a spicy and tasty meal, a curry that produces blood in the human body. It is loaded with iron and minerals.

This Kaleji recipe, or bhuni kaleji masala, is very easy. Anyone who has just started to cook can make it. Just keep in mind that the kaleji or beef liver doesn’t take much time when you are cooking it in the pressure cooker; two to three whistles are the maximum. My advice would be, whenever you make it in a pressure cooker, allow only 1 whistle on a high flame, and then cook for around 6-7 minutes on a low flame.

I have used yogurt instead of tomatoes. You can skip yogurt completely. There is no need to put much water too; a small cup will be okay, as Kaleji itself leaves water while being cooked.

Trust me, it is made so delicious and spicy, so soft and easy to cook if you follow me step by step, and follow my instructions too; you can get the same result as liver masala

The main ingredients are liver, yogurt, and ginger garlic paste. It is prepared with a very small amount of spices. I cook it with beef; if you can make it with mutton, lamb, or chicken

Tips:

1. To prepare kaleji, remove the membrane from the liver's surface
2. Always cook on high-medium heat
3. Don’t completely cover the liver during cooking
4. Don’t add salt during cooking
5. Don’t add water 
6. It will cook with yogurt and its own water
7. Kaleji takes hardly 10-15 minutes to cook
8. Don't overcook the kaleji; it becomes hard and rubbery 
9. If you are using chicken kaleji, I don’t add papaya paste
10. It may shred during cooking time

If you have tried this Bhuni Kaleji Masala, then don’t forget to rate the recipe. You can also follow me on social media.

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Clean and wash the beef liver under running water, then remove all membranes from the liver and cut it into small pieces; set aside. Take all the ingredients and prepare them for making the curry.

Take a mixing bowl and add all spices to the liver except salt; stir to mix well. Keep mixing by adding half the quantity of yogurt, cover the bowl, and keep in the refrigerator. 

Pour and heat the oil in the wok/pan well, and put the marinated beef kaleji in the medium-hot oil.

Stir well on high-medium flame till water dries up, add remaining yogurt along with kasuri methi, and stir to combine well.

Towards the end of cooking, add crushed black peppercorns and salt and stir to mix well; let it cook another 5 minutes on medium-high flame till the oil is separated. 

Simmer bhuni kaleji masala for around 2 minutes on a very low flame. Bhuni beef kaleji is ready to serve

Now transfer to the serving dish.h 

Serve hot with naan,rotis, and chapatis with lemon, onion slices, as well as zeera or bagara rice.

                                     

Fried Chicken Liver Recipe ( Chicken Kaleji )

                                                                        

Fried Chicken Liver | Chicken Liver | How to Make Fried Chicken Liver with step-by-step photos

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. 

Benefits of the liver:

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. 

If you have tried this Fried Chicken Liver, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Cut and wash the kaleji thoroughly under running water so that all blood can be removed very well from them.

Whisk the yogurt

            

Take another mixing bowl and put the kaleji along with spices.

        

Stir to mix well 

             

Then put powdered spices on the liver.

                             

Keep mixing the liver by adding yogurt. 

                

Further, stir to mix them well and keep them in the fridge for marination for about 30 minutes.        

                

Heat the oil in the pot/pan, and put marinated kaleji in it.

                     

Roast the liver with masala on medium-high flame for 5 minutes.
                   

Then add dried fenugreek and salt. 
                   

Keep stirring on low-medium flame until the oil is separated from the mixture.
                     

Masala chicken liver is ready. 

                

Now remove from the stove and transfer to the serving plate/dish.
                      
                                   

Serve hot with bread, roti, chapati,ati naan, or rice.

                                       

Bone Broth Recipe ( Hadi Ka Shorba )

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.

Also, you can check out mutton Siri paye on my blog.

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 or roti.

Bone broth also relieves mild sore throat and cough.

Tip:

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.

                           

If you have tried this Bones Broth, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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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. 

                   

Hadi shorba can be served with naan and chapatis.