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 Video Tawa Kaleji Recipe:

    

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 offals. It’s the first dish usually prepared in every Pakistani home on Eid ul Azha or the Festival of Sacrifice because 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)

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Kata Kat

Have you tried the  Tawa Kaleji Masala 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 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 

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 changes its color

When the water dries out next add chopped fresh coriander and stir well then put it on the lid for 10 minutes over 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 add 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.

                           

                      

                                                                          

Beef Paya Nihari Recipe

Beef Paya Nihari || Nihari Recipe || How to make Beef Paya Nihari with step-by-step photos 

Beef Paya Nihari is a spiced flavored, delicious, and relishes dish, made with a combination of meat and trotters along with some basic spices you can have both taste together a wonderful and wholesome recipe that goes well with roti and naan

Nihari is a very popular and old recipe in Pakistani restaurants and households

Nihari is cooked in many variations such as nalli nihari, and magaz nihari, which have been already shared in my earlier post, likewise, Paya curry is also a fully nutritionist tasty meal that is also beneficial for bones or any bacterial infections

                     

Most people in Pakistan used to just eat paya or nihari_Neither is available in restaurants nor cooked at home, but for a few years the tendency has increased to cook together paya and nihari curry, a bit a lengthy process but fabulous taste  

Paya nihari is a kind of broth cooked long over a low flame to attain its full flavors. Added with traditional spices and condiments, its aroma and flavors leave a lingering taste in your mouth for a long time.

               

Here we have also told you how to cook paya from the basics of cleaning them So that there is no unpleasant odor in your curry.

I used beef Paya along with meat in making curry you can cook with mutton paya the rest of the ingredients will remain the same

Do try this wonderful recipe and you will love to make it again and again

By the way, you can also check out the mutton Siri Paya recipe on my blog

So let’s begin 

If you have tried this Beef Paya Nihari recipe then 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 make this recipe firstly wash the paye with flour_To this rub paye with flour and water

      

Rinse paye under running water this method paye odor goes away besides removing hairs

                     

  

Take all ingredients and prepare all veggies

                  

Take a muslin cloth and place all whole spices in the center of the cloth and tie it with another muslin strip or thread set aside

                               

In a medium bowl combine yogurt along with all powdered spices_stir to mix well set aside

                 

In a pot/pressure cooker pour water along with washed paye, ginger garlic paste, and potli (bag)

                        

Add turmeric powder-stir to mix well and bring it to boil_Now cover the lid and let them cook until well-boiled 

                             

Take another medium-sized pot heat the oil and sauté the onion until translucent_Then put beef pieces

fry them with sauteed onion until changes colour_Now add ginger garlic paste

  

Keep frying for 1-2 minutes then add spiced yogurt to the meat_Roast the meat with masala until oil comes on top Then pour water

      

Further, stir to mix_Bring it to a boil and cover the lid_Cook it until the meat is tender

                  

Once paya is boiled, take out the muslin bag by squeezing it and discarding it well as take out all paya from the soup

                

When the meat is tender take it out from masala_And place it on a plate

             

Put boiled paya into the masala and roast the paye for 3-4 minutes

                        

Now all masala with paye put into paya soup and cooked beef

                

Stir to mix well then bring it to boil

                                

Dissolve the cornstarch with a little water

                    

Keep on stirring by pouring dissolved cornstarch into the paya soup_Towards the end sprinkle garam masala and further stir to mix-Allow to simmer over low heat for 10-15 minutes

                

Turn off the flame and remove it from the stove_Paya nihari is ready 

                 

Transfer to the serving bowl/plate, Garnish with coriander leaves, lemon wedges, and green chilies

                

Serve hot with naan, chapattis, and garnishing ingredients

                                           

Ojri Recipe (tripe)

                                                                        

Ojri Recipe ||  Tripe Recipe || How to Make Butt Recipe With Step by Step With Photo and Video

Orji Recipe is quite a delicious, spicy, and mouthwatering non-veg recipe made with beef or mutton belly by cleaning from inside and outside. a large number of people don’t like to eat but rather feel disgusted. whereas if you cook the ojri also called butt by cleaning and well roasting with masala it becomes so tasty and goes well with BOILED RICE, ZEERA RICE, and NAAN

I grew up eating this delicious beef butt (ojri) curry with rice. Personally, I love to eat. I never eat mutton ojri nor wanna eating just because they are too thin and have weird skin that makes me feel nauseous feeling.

First time I am sharing this ojri (butt) recipe. hopefully whoever likes to eat butt (ojri) would like my recipe because I made it in a very short way and easy to make. though this video that I am sharing is short soon will share a long video in which I prepared butt curry.

       
                                        

My Latest Video Ojri Recipe:

     

Some Tips For Ojri:

Buying Ojri: I have bought already neat and clean ojri from the butcher's shop I just wash them (ojri) with warm water but if you don’t get clean butt (ojri) from your area or butcher shop then don’t need to panic here I will tell of method cleaning ojri  

Beef Ojri: Always try to buy the thick ojri rather than the thin. It tastes great and makes it tender and juicy. while thin ojri doesn't give the perfect result and taste

Warm the water apply some wheat flour over the ojri and let them remain for 10 minutes. wash them very well by using warm water and clean all fat from the butt (ojri) ojri is ready to cook

Mutton Ojri: Though I never cooked mutton ojri I won’t say you don’t buy or cook it by choice so here I can tell you how to clean mutton ojri.

Heat the water with a little salt in a Broad Pan/Wok: first, cut out a big piece of mutton ojri and put the pieces one by one in the hot water. (keep remembering the stove flame is turned off when you are putting butt pieces in water)

Take out the ojri piece and clean the skin with a sharp knife It would clean immediately but mind it the water should be hot enough

Use Fresh Ojri: Try to buy fresh ojri and avoid buying stale as ojri easily rotten and gets stinky and never goes away even you cooked

Tips for Cooking Ojri: roasting ojri with masala for 10-15 minutes. a key of aromatic and flavored ojri curry as the unpleasant odor of ojri goes away with well-roasted techniques. I have shown in my video when oil comes up and Ojri turns beautifully roasted by look then I pour water. you are to follow my tips to make delicious curry.

Yogurt and Ginger Garlic Paste: Use unsweetened yogurt and fresh ground ginger garlic paste. they are all agents of getting rid of the smell and bringing taste to the meal

Cooking tip: Cook ojri in a heavy bottom pot as ojri takes time to be tender. if you would use a thin bottom pot your ojri quickly burns after drying water. for best results use a pressure cooker to make tender and juicy curry. In case you don’t have a pressure cooker or you are a bit scared using this then you make ojri in the heavy bottom pot for around 2 hours in medium flame until tender.

                                                                        

You Might Like This:

Dal Gosht

Bones Broth

Katakat Recipe

Chicken Malai Boti

Authentic beef Rosh

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

Facebook 

Instagram

Pinterest

Youtube 

                

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes step by step watch my video!

                                                

How to Make Ojri Recipe?

To make ojri curry first wash the ojri (butt) with wheat flour as I told above in my tips. and cut into medium-sized chunks.set aside

                                

 Take a pressure cooker and combine all ingredients such as oil, chopped onion, washed ojri (butt)ginger garlic paste, salt, Kashmiri red chili powder, red chili powder, turmeric powder, black pepper powder, crushed coriander powder, tenderizer powder, and yogurt in a pot

                                                      

Roast the ojri with all the masala until oil comes up. Once the oil is separated 

                                                               

Then pour hot water into the ojri. Bring it to a boil then close the pressure cooker lid. Af the after whistling cook the butt (ojri) for around 30-40 minutes on a medium flame 

                                  

For precaution let the pressure release naturally then remove the lid towards the opposite side of you to escape steam over your face and hand.

                                                                          

Now begin to stir the ojri masala over a low medium flame by adding green chilies,kasuri methi,garam masala, and chopped coriander leaves.                            

Stir well and 1/2 cup some little water. then bring it to a boil You keep gravy consistency by your choice simmer for another 10 minutes on a very low flame 

                              

Transfer to the serving dish/bowl or plate

                                       

Butt (ojri) is ready to serve with Roti, Rice and Naan