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Fried Chicken Liver Recipe ( Chicken Kaleji )

fried chicken liver recipe with step by step photos

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.

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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 )

Sana Rasheed Add Comment

bones-broth-recipe-with-step-by-step-photos

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.

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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.

Aloo Anda Curry Recipe ( Potato Egg Curry )

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Aloo Anda Curry | Egg and Potato Curry | How to Make Anda Aloo Curry with step-by-step photos

Aloo and Egg Curry is a simple, tasty, easy gravy-based non-vegetarian curry. This is a mildly spiced curry made with only a few ingredients; you can also use ingredients like soya leaves or curry leaves for added flavor or to enhance the taste,

To get the best result, even though we are adding boiled potatoes and eggs, I prefer to slow cook this as well; you can make this a dry curry or with more gravy as well to suit your taste.

It can be accompanied by any flavored rice, plain rice, roti or chapati. I usually make this flavored curry in the winter season as new potatoes come in the market, and these potatoes are much tastier than old ones or red potatoes, so you can also make variations in it by adding boiled peas or any other favorite veggie, so let’s begin.

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Hard boil eggs and remove the shells; pierce them with a fork or knife randomly. Heat the little oil in the pan, then put the boiled eggs and fry them for 5 minutes; set aside.

Take all ingredients and prepare them all.

Heat the oil, then crackle fenugreek seeds and add onion paste; cook onion paste for 5 minutes on medium flame.

Then put tomatoes, green chilies, and dry powdered spices.

Stir to combine well and cook onion spices until oil comes on the surface and water dries out; then put boiled potatoes along with peas. Adding peas is optional.