Kaleji Karahi Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Mix garlic with mutton liver and leave it for 10 minutes then wash with water and pat dry. Heat oil and add tomatoes, cook until tomatoes are soft. Add ginger garlic paste, turmeric powder, red chillies crushed and green chilies and sauté. Now add mutton liver and sauté. Add cumin seeds and coriander seeds, salt and mix well. Sprinkle dried fenugreek leaves, ginger, green chilies, coriander & serve.

Method:
Heat ghee and add edible gum, fry until double in size. Add puffed lotus seeds, fry until light golden. Add cashews, fry until golden brown. Add almonds and fry. Add more ghee if needed. Add pistachios and fry. In a chopper, add all these fried nuts and coarsely chop, set aside. Heat little more ghee and add raisins and fry. Add dried melon seeds and fry. Add more ghee and semolina, continuously mix until fragrant. Add desiccated coconut and cardamom powder, mix well until golden. In bowl, add semolina mixture, coarsely ground fried nuts, dried melon seeds & raisins and caster sugar, mix until well combined. Panjeeri is ready to be stored in an air tight jar & use up till 2-3 months.