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food talk There was a time—oh so long ago—when kaleji was king. Back home in the hills of UP, the butchers threw in a few chunks of fresh liver as a bonus with raan or chaamp pieces bought by preferred customers. They seldom slaughtered more than one goat and kaleji
understandably was in short supply. When several goats were offered to
the Goddess Kali at Dasehra, things changed. The abundance of kaleji
made it possible to celebrate once a year with ‘rare’ (a la steak)
kaleji consumed with pungent mustard oil and salt. Years later when one
had moved to Delhi for higher studies, a pleasant discovery was made.
Kaleji could be bought separately and enjoyed to ones heart’s content.
Winston Rabinder from Hyderabad, then flying with the IAF, persuaded
us that liver indeed was the centrepiece in the mixed grill platter
served at the venerable Volga.
The good friend also helped us acquire a
taste for chicken liver on toast and omelletes fortified with thinly
sliced liver pieces. But that is another story. Once or twice a month
Nirmalaji and Jitendra Bhai brought to our hostel mess a tiffin box full
of mouth-watering, succulent and delicately spicy kaleji concoction
adorned with some fried cashew nuts. Siddiq Miyan residing in the
vicinity of the Grand Jama Masjid introduced us to the pleasures of keema-kaleji.
Even after our paths parted—such was the addiction—one made a
beeline for Gullu’s khomcha at Authority where this signature
dish used to sell out by 1.30 pm. There are some fussy epicures who
insist that kaleji should be lightly poached in milk before it is
rendered fit enough for the purist’s palate but this we think is
carrying foibles too far. We have never been able to fathom the recent
prejudice against this organ that is mentioned evocatively in Urdu
Poetry: kaleji a.k.a. jigar. Is it the fear of cholesterol or
just snobbishness that treats all offal as ‘poor mans’ meat’? We
were delighted during a trip to Hyderabad that the denizens of Deccan
have no qualms about eating and sharing with discerning guests, shall we
say, their kaleje ka tukra. It is often paired
with kidneys or sweetbread and, in our opinion, comes close to the keema-kaleji
classic. One word of caution: do not overcook the liver; it will ‘harden’
most unromantically. CHEF’S delight Kaleji (well washed
and cut into small bite size pieces) 750 kg Gurde/kapure (kidney
or sweetbread cleanly slit from centre and washed well) 250
gm Onions 250 gm Ginger paste `BD tbsp Tomatoes 150 gm Garlic
(crushed or chopped) 4-6 cloves Dhaniya powder 1 tsp Red chilly
powder 1tsp Haldi powder `BD tsp Black pepper powder `BD
tsp Oil 150 ml Salt to taste Lemon juice 1 tsp Green chillies
two-three Large sprig coriander one Method Heat oil in
a frying pan and put the onions in it. Stir-fry till these are
lightly browned, then add the garlic. Continue frying for about a
minute than add powdered spices. Put in the tomatoes after 30
seconds. Add the liver and kidneys (or sweet bread) and continue
stir-frying on low medium heat for about 10 minutes.
Stir in the
lemon juice and garnish with green chillies and coriander. Enjoy.
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