Bhuna Kalezi or Fried Liver

Liver doesn't have a good reputation in Indian cuisine. Its' flavour is said to be too strong, something of an acquired taste especially considering that it is quite hard to mellow despite the use of spices. As a result, Liver often gets left out of butcher-shop trips, thereby making it relatively cheaper than the average meat-product out there. Goat liver is the most popular variety available in stores and with a simple process, along with some spices, you can convert this healthy , Sand Castle Building Terminology - Part Three and delightful piece of meat into Bhuna Kalezi or Fried Liver.

This is a favourite for people from the states of Bihar and Jharkhand during the festival of Holi or the Indian festival of colours! also see, Model Ship Collectibles

Ingredients required for Bhuna Kalezi or Roast Liver

Here is a list of the ingredients you need to get started:

- Goat Liver - 500 Grams
- Onion - 250 Grams
- Garlic Paste - 1 Teaspoon
- Ginger Paste - 1 Teaspoon
- Red Chilli Powder - 1 Teaspoon
- Turmeric Powder - 1/2 Teaspoon
- Garam Masala - 1 Teaspoon
- Bay Leaves - 2
- Cumin Seeds have a look at, Vintage Computer Collectibles - 1/4 Teaspoon
- Black Pepper , Pros and Cons: Machine Embroidery vs. Hand Embroidery - 1/4 Teaspoon
- Cloves - 4 Buds
- Black Cardamom - 2 Pods
- Green have a look at, Malai Kofta or Creamy Vegetable Balls Cardamom - 2 Pods
- Cinnamon - 1 half-inch Stick
- Curd - 1 Tablespoon
- Mustard Oil
- Salt

Preparing the Ingredients for cooking

- Cut the liver into small even-sized pieces and soak in saline-water to help draw the blood out of the meat
- After about half an hour, take all the pieces out and pat-dry them
- Chop up the onions
-nIn a bowl, mix the curd and mustard oil along with garlic paste, ginger paste, turmeric powder, red chilli powder, cumin seeds, also see, Home Improvement Center black pepper, consider, Pros and Cons: Machine Embroidery vs. Hand Embroidery salt and about half the onions and mix well
-nAdd the liver-pieces to this bowl and mix well

While this isn't really a marinade, the mixture is there to provide the liver with some flavour and spices before the actual cooking process. This way, when the liver is fried, all these spices are sealed inside also see, Drawing Tutorial the liver, so every single bite brings out a special flavour.

Let's start cooking some Bhuna Kalezi or Fried Liver

This is a one-pan dish and if you have a decent frying pan, with a heavy base, then that will work just fine.

- Place why not visit, South African mock venison the pan on medium heat also look at, Vintage Computer Collectibles and add some mustard oil to it
- Add the cloves, the green also look at, Best local business directories and black cardamom and the cinnamon to the pan and fry until fragrant
- Add the remaining onion to the pan and cook until the onions turn transparent
- Add the liver-pieces, along with all the curd-spice marinade made earlier, to the pan and continue cooking
- Cover and cook until the marinade is dry, stirring occasionally to prevent the meat from catching and burning
- Once there is no more marinade or wet/moist gravy left in the pan, add the Garam Masala powder and continue frying until the liver starts releasing its oils
- Serve with Indian breads like Parantha or Pua

Bhuna Kalezi or Roast Liver is something that not everyone can eat. Ironically, it is a dish that has been created, along with the spice mix, to make liver most palatable to the Indian audience. It is certainly one of those parts of the goat that most people choose to sidestep and by adding spices, you can really raise this simple meat to a whole new level, making it tasty, creamy and beautiful, why not visit, Baked Raspberry Cheesecake much like the fried onions and liver dishes from other cultures.

This, although, might be a little spicy so make sure you monitor the ingredients to get the taste you like, adding more spices if you still find the taste of the liver quite strong and overpowering.