Asslam O Alikum to all of you, welcome back to my New Blog,
How are you all? I hope you are all doing well today we will make a very
special and delicious Masala Kaleji As the name suggests, we will cook the
Kaleji with spices and how we can make a very fragrant, juicy and tender Kaleji
and that too in a few minutes there are a few tips that i will share with you
during the video which will neither make your Kaleji hard nor overcook it and
in less time, we will see how to make a perfect Kaleji so without wasting any
time, let's start.
First of all, we have taken 1 kg Kaleji now we have to wash
it i will share the washing process with you today so that it becomes easy for
all of you take Kaleji in a bowl and put water in it there is no measurement of
water you just have to see that your Kaleji should be dipped in water okay, it
should be submerged inside now we will add 1 fourth cup vinegar i have white
vinegar, which is available in most of the homes mix it well now we have to
keep Kaleji in this water for half an hour you have to give 30 to 35 minutes, After
30 minutes, this is the situation of Kaleji let me show you one piece Kaleji
has a lot of blood inside it so to remove it, we soak it in vinegar water and
then all the blood inside the Kaleji comes into the water and our Kaleji
becomes very clean now we have to drop this water and then we have to wash this
Kaleji 2 to 3 times in clean water we have washed the Kaleji and it has become
very clean You also have to clean the Kaleji in the same way and then when you
cook it, your Kaleji will not have any smell there will be no blood heat now
the next step is to cook it so for that, we have taken a pan in which we have
to cook it we will add 1 third cup of oil to it oil goes a little more in
Kaleji so use 1 third cup 1 third of a cup along with this, we will add 1
tablespoon of ginger garlic paste we have to fry the ginger garlic paste in oil
for a few seconds It will take half a minute And this ginger garlic paste will
be slightly golden as soon as the ginger garlic paste is golden we will add 2
medium-sized onions to it i have grinded them in a grinder and made their paste
we have to add onion paste you can also add finely chopped onions if you want
It is up to your choice It is not necessary that the paste will go in it cut
the onions very finely and add them because anyway, we have to cook it as much
as we have to cook it so it also mixes well now we have to fry this paste in
oil for 5 to 6 minutes obviously, it is raw onion we have to fry its paste well
and as soon as its color is slightly golden It is a sign that our onion paste
is fried and the oil will also separate on medium heat, the onion paste is
fried well check its color It has become slightly golden all the oil has
separated so now we will add tomatoes to it take 3 large-sized tomatoes cut
them into small pieces and put them here after adding tomatoes, we have to fry
it well we have cut the tomatoes into small pieces and they will become soft
very quickly they will cook well during frying now here we have fried the
tomatoes with onion paste for 1 to 2 minutes and all the tomatoes are soft in
front of you now we will add some spices to it first, add 1 teaspoon of
coriander powder 1 teaspoon of cumin powder 1 teaspoon of turmeric 1 teaspoon
of red chili powder now we will add 1 teaspoon of tandoori masala 1 teaspoon of
red chili powder we will fry these spices well so that the raw taste of the
spices does not remain one thing you have to take care of is that we have not
used salt here yet we will add salt later because if we add salt in the
beginning so when we add liver, our liver will become hard that's why we will
skip the salt here and add it at the end and we will add all the other spices
here It's been 2 to 3 minutes since i have been frying the spices and our
spices have been fried well the color of the gravy has also darkened after
frying it well, now we will add curd to it I have used 1 cup of curd now we
will fry the curd with the spices as soon as we add the curd, we turn the flame
of the stove to low if you can't handle it on low, then turn it off mix the
curd well with the gravy then you have to turn on the stove again then you have
to fry it It has been fried well now we add liver to it I have added liver, so
there was no recording here You have to add the simple liver that you have
washed in this spice then we have to fry it the better we fry the liver here our
liver will cook just as well In this spice, we have to fry the liver for 3 to 4
minutes do not use water at all because if you add water, the liver will become
very hard The liver has its own water It has to cook in it and we have added
curd, it also has water In this, our liver will become very soft the liver is
not cooked very much because if we overcook it, the liver becomes very hard and
it doesn't remain soft at all to make the liver soft and juicy, you have to
cook it less and you have to fry it well In the same way, after frying it now
we will cover it and cook it for 10 to 12 minutes In the middle of medium low
flame because obviously, we didn't add water to it the liver has to cook in
this spice so you have to handle the flame yourself In this time, the liver
will cook very well we have fried it well for 3 to 4 minutes before and here,
after 10 minutes, we remove the cover so this is the situation of the liver the
liver is cooked very well, it has become soft It is cooked very well in the
water left by the curd now we will add 1 tablespoon of roasted dry fenugreek leaves
I roasted it Just roast it on the pan for a few seconds then when you use that
dry fenugreek leaves, its aroma is very good along with this, we will add 1
teaspoon of garam masala powder mix it again we haven't used salt here yet this
is the tip that do not add salt in the liver first if you add it first, then
you will have to cook the liver a lot because if you add salt in the liver at
the beginning, then the liver becomes hard then it becomes very difficult to
make it soft after adding dry fenugreek leaves and garam masala we will cover
it and leave it for a minute on high flame so that the fragrance of the dry
fenugreek leaves we have added spreads well in the whole liver gravy after a
minute, remove the cover the oil has separated It smells very good and the more
we roast it, the darker its color becomes now we will add 1 teaspoon of salt now
we have to add salt at this stage we didn't add it before now our liver is
final at this stage, we will add 2 to 3 green chilies now our liver is final at
the end, we will add a little chopped coriander this is the final look of the
liver and here is the quick, delicious, spicy liver is ready this liver is
perfect to be made very quickly and the effort is to share all the basic tips
with you so that your liver is also prepared so delicious and spicy this is the
final look of our masala liver It is very delicious and fragrant the flavor and
fragrance of the dry fenugreek leaves we have added Is making this liver very
delicious if you have washed the liver very well then the taste of your liver
will be very delicious there will be no smell there will be no heavy smell
Let's taste this delicious Masala liver this is its thickness Its texture
Masala liver It is obvious from the name that liver has to be fried with a lot
of spices It has to be fried so much that it is cooked in the same frying let's
taste our liver It is very delicious It is fragrant we didn't cook the liver
extra because of that, it is very juicy and soft Let's end the Blog know.
Thanks for Visiting on my Blog and Keep Visiting.
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