Bhuni Kaleji (Sauted Goat Liver)

Minutes to Prepare: 10 Minutes to Cook: 10 Number of Servings: 6

Ingredients
500gms. Goat Liver(Lamb/Beef/Pork) 3tbsps.Sunflower Oil OR 3tbsps.Mustard Oil 1.5tsp.Garam Masala Powder(any Brand) 1 small bunch Fresh Coriander(Cilantro)Leaves for Garnishing Ground Masala 2tbsps.Malt Vinegar 1large Shallot(Red Onion) 2"Ginger Root 5 Garlic Flakes 3-5 hot Green Chillies(according to taste) 1.5tsp.Turmeric Powder 1tsp.Red Chilli Powder Salt to taste 0.75tsp.Coriander Seed Powder 4-8 whole Black Pepper Corns(Kaali Miri/Kaali Mirch)

Directions Preparation
If using Mustard Oil heat it till smoking hot. Remove from flame and allow to cool. Use after it reaches Room Temprature like any other Oil. Mustard Oil treated in this way is tasty and Heart friendly. Grind all the Ingredients except Liver and Ghee to a fine paste. Cut Liver into 0.5" thick slices and wash clean.

Method
Apply the Ground Masala Paste to the Liver and rub it in well. Heat the Ghee in a wok and shallow fry the Liver in it on low flame. When almost cooked sprinkle in the Garam Masala powder and mix well. Continue to cook on low flame till fully cooked. Sprinkle finely chopped fresh Coriander Leaves and serve hot with Naan or Parathas.

Number of Servings: 6

Mutton Liver Fry - 1

Ingredients
Mutton Liver - 1/2 Kg Whole Turmeric (Sabut haldi) - 1 small piece Dry red chillies (Lal mirch) - 6 no's Coriander (Dhaniya) - 2 teaspoon Pepper (Kali mirch) - 1 teaspoon Cumin seeds (Jeera) - 1/4 teaspoon Red onions (Piyaz) - 3 no's sliced Garlic (Lehsun) - 2 cloves Ginger (Adrak) - 1 inch piece sliced Cinnamom (Dalchini) - 2 sticks Cloves (Laung) - 4 no's Curry leave - A few Vinegar (Sirka) - 2 teaspoon Salt to taste Oil - 4 tablespoon Ghee - 1 tablespoon

Method
Wash and cut mutton liver into small pieces. Powder turmeric and then crush all the ingredients except garlic and mix with liver. Add water, garlic, curry leaves, vinegar, salt and cook till dry. Heat oil and ghee and fry the small onions, then the cooked liver and fry till dry. Enjoy hot mutton liver fry.

Mutton Liver Fry - 2

Ingredients
Mutton liver 300 grams (medium sized pieces) Milk 1 mug Potatoes 2 (cut into small pieces) Onions 2 (chopped finely) Garlic 6 cloves (chopped finely) Ginger (1 inch pieces) 8 Tomato 1 (chopped finely) Green chillies 4 (chopped finely) Red chilli powder 1 tablespoon Cumin powder 1 tablespoon Coriander powder 1 tablespoon Bay leaf 1 Cumin seeds 1 teaspoon Garam Masala (peppercorns, cinnamon sticks, cardamom, star anise and cloves) 1 tablespoon

Coriander leaves (chopped) Oil 2 tablespoons Salt as per taste

Procedure
Soak the pieces of liver in milk for an hour to remove the bitter under taste. Take a shallow pan and heat oil in it. Add the garam masala ingredients, bay leaf and cumin seed to it. Saute onions until they are golden and add the liver pieces. Stir and cook for 2 minutes. Add the ginger and garlic and cook for another minute. Add tomatoes, green chillies and salt. Cook it nicely till the gravy starts forming that will be another 3 to 4 minutes. Add red chili, cumin and coriander powder to the livers and stir. After cooking for 3-4vminutes add 2-3 table spoons of water and cover the pan. Cover and cook for 5 minutes until the water boils the livers and dries out. Your Mutton liver fry can be garnished with freshly chopped coriander leaves. Savour it with rice and dal or with hot rotis.

Mutton Kaleji Bhuni (Roasted Mutton Liver)

Ingredients
500 g liver , washed, wiped dry teaspoon ginger paste teaspoon garlic paste teaspoon chili powder cup yogurt teaspoon garam masala salt 2 tablespoons canola oil or 2 tablespoons butter oil 1 cup grated onion 2 tablespoons coriander leaves lemon wedge , for garnish

Directions
Chop the liver into small pieces and mix in the ginger, garlic, chili powder, yogurt, garam masala and salt. Keep aside for at least 1/2 hours. Meanwhile, heat the oil, add the onions and saut till golden brown. Add the liver mixture and saut till the fat separates. Add cup of water and pressure cook for 5 minutes. If not using pressure cooker, cover and cook till liver is tender. Finally, uncover and stir-fry to dry the water completely till oil starts oozing out on the edges. Serve garnished with coriander leaves and lemon wedges.

Kaleji (Liver)
Ingredients
Liver (Kaleji) 1 kg Salt to taste Red chillies 1 tbsp White cumin seeds (roasted, powdered) 1 tsp Lemon juice 1-2 Garlic ginger paste 1 tbsp Green chillies 1-2 Oil as required

Directions
Heat wok on medium flame, add liver. Then add garlic and ginger paste. Once the water dries up, then add red chilli powder and cumin powder. Then add oil and stir. Add chopped green chillies and stir. Add lemon juice, and salt. Serve delicious kaleji. Tips for removing smell of Kidney and Liver. Take liver freshly cut, without washing. Take a whole garlic and crush, with the skin on. Apply the garlic all over the liver and leave in a strainer for 20 minutes. Then rinse with cold water in the strainer and leave for further 20 minutes. All smell from liver and kidney will disappear

Kaleji Kebabs
Ingredients
Liver 250 gm Black cardamoms 2 Cinnamon 1 Coriander leaves, chopped 4 tsp Coriander seeds, roasted 1 tsp Cumin (jeera) seeds 2.5 gm All spice 2.5 gm Garlic cloves, chopped 4 Garlic paste 1 tsp Ginger, shredded 1" piece Ginger paste 1 tsp Oil 60 ml Onions, grated 60 gm Onion paste 30 gm

Red chilli powder 2.5 gm Salad oil 60 ml Salt to taste Tomatoes, chopped 120 gm Turmeric (haldi) powder 1 tsp Yogurt 60 gm

Directions
Cut liver into 1 inch cubes. Beat together yogurt and salad oil. Mix in ginger, garlic and onion pastes, salt and turmeric. Add the liver pieces and leave for an hour. Blend together roasted coriander seeds, cumin seeds, cloves, cinnamon, cardamoms, chopped ginger and garlic in a mixer with a little water. Remove liver cubes from the marinade. Heat the cooking oil in a flat pan and saute liver cubes gently. Remove. In the same oil add grated onion and saute till golden brown. Add red chilli powder to the oil with a tablespoon of warm water and stir. Add the ginger, garlic and blended paste and the left over marinade. Stir-cook for 5 minutes. Put liver on skewers and place on pan. Cover and cook for 5 minutes. Finally, add chopped tomatoes. Cook for another 5 minutes, turning skewers around a couple of times. Cook till tomatoes are done. Remove from heat. Transfer to a flat dish with the skewers, sprinkle with all spice and green coriander leaves. Serve hot with any flat bread.

Mutton Liver Fry - 3

Ingredients
Liver 500 gm(cut into small pieces) Turmeric powder 1 tsp Red chili powder : 1 tbsp (according to your spice level) Coriander powder 1 tbsp Black Pepper 1 tsp(opt) Onions 1/2 cup(chopped) Tomato : 1 Ginger&Garlic paste 1 tbsp Cinnamom stick 1 sticks Cloves(Grambu) 3 nos Curry leaf 1o Salt As reqd Oil 3 tbsp

Method of Preparation:
Heat a pan and pour oil in it. Add cinnamon, cloves and finely chopped onion fry them till it becomes soft and translucent. Now add ginger& garlic paste sautee it till the raw smell goes off.

Add finally the cut tomato and little salt mix it all together till it becomes soft. Now add curry leaves, turmeric , coriander and chilli powder. Fry them all together till becomes dry. Finally add the washed liver pieces(Make sure you add some (1/4 tsp)turmeric powder while cleaning the liver and if there is some small layer of skin,on top of it remove it). Now add enough water to cover the mixture(1/4 glass of water). If you want it to be semi-dry add some more water. Occasionally stir-fry. Cook in low flame. Add some pepper when you want it little spicy and some more flavor. Just let it sit in the flame for 15 minutes the liver fry will be ready. Dont over cook it it will become hard. Finally garnish with cilantro. Serve them with naan, rotis, parathas, rice , idli and dosa.

Mutton Liver Fry 4

Ingredients

To marinate
o o o o o o o o o o kg Mutton (Goat) Liver , washed and diced into small pieces 1 tsp Coriander powder tsp red chilly powder tsp turmeric powder tsp homemade masala Powder/Garam Masala 1 tsp freshly ground black pepper 1 tsp ginger paste 1 tsp garlic paste Salt to taste 2tbsp water cup small red pearl onion/shallots, thinly sliced 3 Indian green chillies, slit lengthwise tsp freshly ground black pepper tsp homemade Masala Powder/Garam Masala 2 sprigs of fresh curry leaves 1 tbsp coconut oil 1 tbsp ghee

To Fry
o o o o o o o

Directions
Marinate liver with powdered spices, ginger garlic paste and salt and leave it on the kitchen counter for 10-15 minutes. Place the marinated liver in a small pan and sprinkle water and cover with a lid. Heat this on medium-high heat for the first 4 minutes and then once the liver starts to produce water, reduce the heat to low. Let it cook for another 4-5 minutes in low heat. Once the meat is almost cooked, turn off the stove. In another shallow pan, heat coconut oil and saut thinly sliced small red pearl onions/shallots and green chillies, till the edges start to turn golden colour. To this add the almost done mutton liver and blend with the onion base. If it is too dry at this stage, add one or two tablesppon of water.

Now sprinkle tsp pepper powder and tsp masala powder and tear a sprig of curry leaves and let it cook/roast in low flame; Stir often to make sure that the masala does not stick to the pan. Now do a taste-test and check if the liver is cooked and still soft. If the meat is at the right stage of doneness, slide everything to one side of the pan and on the other side, pour 1 tbsp ghee, wait for 30 seconds and then bring the liver masala to the centre and blend well. Tear the second sprig of curry leaves, add to the Liver Fry. These finishing touches gives a hint of richness and fragrance to the entire dish. Turn off the stove and let it rest for 30 minutes before serving. Goes well with yogurt/ ground coconut base curries.