| Recommended By Chef |
| 0:45 To Prep |
| 0:30 To Cook |
| 8 Servings |
| Tips About Recipe |
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2 Comments
1 kilogram of Liver (Kaleji)
5 Mint Leaves (Podina)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
1 tbsp. of Turmeric Powder (Pisi Haldi)
Salt (to taste)
1 tbsp. of Ginger Paste (Pisi Adrak)
1 tbsp. of Garlic Paste (Pisa Lehsan)
Water (enough to boil liver)
3 tbsp. of Cooking Oil
METHOD:
Combine liver, water, salt and turmeric powder and boil for 6 minutes and drain.
Chop liver into medium bite-size pieces.
Mix all of the remaining ingredients together. Add the liver pieces to ingredients and mix again.
String the liver pieces onto skewers. Grill/Roast on charcoal. Or alternatively, fry in hot oil and drain on clean kitchen napkins before serving.
Garnish with mint leaves and serve hot.
Wow sir how about its taste? This roasted kaleji is looking good for eating and enjoying the liver of beef or mutton. Actually, i have made kaleji other way and in that , the problem was about the odor. So that's why I am looking for other recipes, I wanna make sure this recipe has a great taste.
bakra eid pe sb se pehle subha naashte me kaleji hi khayi jati ha.. hm log trditional tariqe se kaleji bnate the per ye bhunni kaleji bhi achi dish ha.. is eid pe me yei bnaungi