KADAHI KALEJI (LIVER OF A LAMB)
INGREDIENTS
2 onions finely chopped
½ cup bitten curd
1 tomato thinly sliced
4-6 green chilies finely crushed
1 tsp roasted cumin seed
½ tsp kasuri methi
½ cup cocking oil
1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper
1 tsp whole crushed garam masala
2 tbsp lemon juice
Salt to taste
PREPARATION
Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji.
METHOD
1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer.
2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, crushed roasted jeera seed, kasuri methi and cook till oil start getting separated, add garam masala and cook for a while till the consistency of the gravy is achieved as desired.
3 Garnish with green coriander leaves and fresh cream, serve hot with Nan, parantha or roti.
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Lalit Niranjan
04/10/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
