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. 

                                  

You Might Like This:

Magaz Masala

Beef Ojri (tripe)

Authentic beef rosh

Kata Kat

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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, it 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.

                           

                      

                                                                          

Handi Kabab Recipe

                                                           

Handi Kebabs | Kebab Handi || How to Make Handi Kabab Recipe with step-by-step photos

Handi Kebabs are normally pan-fried, grilled, or dunked into a deep fryer. But this recipe breaks away from the norm and calls for a handi, as it holds up to heat extremely well and enriches the meal cooked in it with a delicious, earthy flavor. Things are turned up a notch as Tarka is added to the cooked kebabs, 

And we recommend serving up this unique dish in the handi itself. Mouth-watering kebabs recipe with gravy; it's a different version compared to other traditional kebabs.
                                 

I have been doing experiments in my kitchen, whether they are routine meals, baking, or any BBQ recipes, but I always try my level best first. I do it myself and then share it with all. If I fail, then I try and try again. Nevertheless, the ingredients are wasted, not caring, but practically. 

I do it first so that it doesn't get the desired result then at least would get me the chance to rectify my mistakes which are usually human errors, and this thing came my experience that humans must have made mistakes in their lives I believe no one human is out of errors no one is perfect, everyone does a mistake and the person is wise who learns from own mistake.s

As I told you before my kitchen is my lab where I put my experiment daily, I am still is on the learning process sometimes I felt whole life is less for learning a lot, my aim is not to get you bored, but there is no harm to share own thoughts with others so I did today, I just don't come to share my recipes with all I want to share thoughts, experiments, and experiences, 

I know you people will think about it: what's the connection between my recipes and my thoughts? Am I a philosopher? Not at all Maybe you get bored, but actually, such thoughts came from my recipes with lots of experiments when I tried and learned in my kitchen and many times lost my hopes of doing something new in my life, in short, I just want to say if you first time get fail, never give up keep trying, so here I end my talk with this discussion and let's go to back on the recipe.

This is my own handi kabab version of the perfect recipe. I have tried many times now; Alhamdulillah, I can share it with all. Try out this recipe to believe in this, so let's begin 
Note: Each and every recipe in detail, with an ingredients list, will always be found in the instructions below.

Tips:

Using whole cuts of meat is better than using minced meat for making kebabs. 

Ensure that your meat is completely dried before placing it in the food processor. The ground meat should be compact to prevent your kebabs from falling apart.

To make a more flavorful handi kebab, it's essential to use desi ghee in the gravy, as it enhances the overall taste of the dish. 

Be sure to use fresh gram flour and dry roast it for about 2 minutes for the best flavor. 

Opting for fresh cream will make your kebabs tastier compared to using tetra pack cream. 

Additionally, cooking in a clay handi adds an earthy flavor to your recipe.

If you have tried this Handi Kabab 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 prepare this recipe, first wash the meat thoroughly under running water and cut it into small pieces. 
                   

Take all ingredients and prepare all veggies.

Heat the charcoal 
          

Dry roast the gram flour on low heat for 2 minutes

                

In a medium bowl, add yogurt along with powdered spices, stir to combine well, and set aside.

               

Put the meat pieces along with veggies and spices, then grind them together for a minute. 

                      

Now, squeeze fresh lemon juice and further grind them.

                         

Then add the remaining ingredients to the mince. 
             

Chop them together in a food processor till they turn into a fine and smooth paste.

Transfer the ground meat to the mixing bowl, place a steel/aluminum bowl in the center of the kebab meat, then put heated charcoal, drop a few drops of ghee/oil over the charcoal, then cover it properly to give a smoky flavor for a minute, and keep it in the fridge for 30 minutes. 

                               

Divide the equal portions of the meat dough and shape the meat into oval kebab shapes. 

Place all the shaped kebabs on a tray or plate.
                             

Take a frying pan, add ghee, and heat it on medium flame; shallow fry all kebabs on low-medium flame until golden brown on both sides.
                              

Fry all remaining kebabs and shift to another plate or tray; keep aside.
                      

Now take a clay pot handi) or pan, add ghee in the pot and heat it well, then put onion slices in the ghee and saute them for a minute, then put ginger-garlic paste and fry with onion for a minute on medium flame.

Reduce the heat and pour spiced yogurt, stirring to combine well. Keep stirring, adding tomato puree on a medium flame.
                   

Let them cook for 5 minutes or until the oil is separated from the masala ( spices), splash some water on the cooked masala, and bring it to a boil. 

Then place all kebabs carefully on top of the gravy, squeeze fresh lemon juice along with sprinkled garam masala, coriander leaves, ave,s and green chilies, and simmer them for another 15 minutes on low flame. 
                 

Handi kabab is done; transfer to the serving clay pot or another dish, and garnish with coriander leaves, green chilies, and lemon wedges.
                              

Now ready to serve with naan,rumali roti or chapati, and raita....                

Chicken Macaroni Recipe

 

Chicken Macaroni | Chicken and Macaroni || How to Make Chicken Pasta with step-by-step photos. 

Chicken and Macaroni is a tasty, juicy, and lip-smacking healthy The best item for lunch/dinner is also the best for the iftar menu. All age-grouped people like to eat Macaroni so much. very easy to cook and low in calories and carbs, but when you mix it with chicken, it tastes quite awesome

Macaroni (Pakistani Style) is a variety of pasta in the shape of narrow tubes. People like to eat it with chicken and mutton mince. In Pakistan, Macaroni is mainly cooked in different styles and variations and sauces. It is a simple snack that a person can make easily at home in a while

                                      

Here I prepared it with the spiced chicken masala by adding some veggies and homemade spices, but you can use any market-bought spices by choice. I make sure you people love it when you try it once, so let’s begin. 

For more similar snack recipes:

Spicy noodles

Chicken soupy noodles

Spaghetti with spicy mince sauce

Yakhni spaghetti

Macaroni cutlets

Chicken macaroni samosa

If you have tried this Chicken Macaroni 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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Take all the ingredients and prepare veggies.

                       

Rinse and cut the chicken fillet into small pieces.

                        

Boil the water with 1 tbsp salt and oil, and cook macaroni for around 7-8 minutes on high flame.

                                      

Drain out the macaroni in the colander and set aside.

                            

Heat the 1 tbsp oil and sauté veggies on a medium flame for around 2-3 minutes, then take them out on the plate and set aside.

                              

Heat the oil in the pot/pan and sauté the onion slices for 2-3 minutes. Then put the spring onion white into the pot. Keep sautéing them together for another 2-3 minutes.

                            

Now add chicken pieces to the pot and fry with the onion until changes the color_Then Add green ginger garlic paste along with green chili paste. Keep stirring for 2-3 minutes on medium flame.

                          

Now add noodles masala and tikka boti masala powder. Constantly keep stirring on low-medium flame. Then add chopped tomatoes and yogurt to the chicken. Stir to combine well; reduce the flame to low-medium

                     

Now add powdered spices, green chilies, and curry leaves. Stir to mix them well.

             

Add ½ cup water and cook chicken until water dries out.

                                   

Toward the end, squeeze the fresh lemon juice into the chicken masala.

                    

Stir to mix them well and turn off the flame.

                                       

In the chicken, masala add boiled macaroni and mix them on a low flame.

                                                     

                                           

Then add butter,sautéed veggies, and soya sauce and stir to combine well.

                             

Keep on stirring by adding coriander leaves.

                       

Turn off the flame_Chicken macaroni is done.

                           

Transfer to the serving bowl/plate.

                                  

Serve hot chicken macaroni with tea.