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Kaleji, aka liver, amongst speakers of English, is seldom encountered in restaurants. Even dhabas seem to steer clear of it. We recall a time in our childhood and adolescence when butchers "gifted" a few pieces to favoured customers. If a kaleji recipe was being cooked at home prior order had to be placed to ensure delivery of the desired stuff in required quantities. Lightly cooked to retain succulence, kaleji could be spiced up to taste and made for a wonderful cocktail snack. Some coupled it with gurde (kidney) to serve a two-in-one delight. The Continental repertoire offered kaleji on the mixed grill and chicken liver on toast.
Saxena Saheb an old family friend prepared a kosher shakahari kaleji with buds of kachnar flower but we never could master that complicated recipe. Khumb came to our rescue then and we are confident this kaleji will not disappoint you. Method Wipe the mushrooms with a moist cloth, remove stalks and half or quarter. Chop stalks separately. Heat butter in a pan and put in the bay leaf and the whole spices. When these change colour, add the ginger-garlic paste and stir briskly for 30 seconds then put in the powdered spices mixed with two tablespoon water along with salt. Stir and add the mushrooms. Cook uncovered for about a couple of minutes stirring regularly. Take care not to overcook. The khumb kaleji should retain a bite! Garnish with green chillies and fresh coriander and give a thumbs up. Khumb Kaleji Ingredients
Bay leaf One Cloves Two Brown cardamom One Ginger-garlic paste 1 tsp Jeera powder 1 tsp Dhaniya powder 1 tsp Garam masala 1 tsp Chilly powder (red) ½ tsp Butter 2 tbsp
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We have in the hills
come across lovers of kaleji who like to bite into it uncooked
laced with a trace of mustard oil, salt and green chillies. Personally
we think that is carrying things a bit too far but each to his own
taste! Then came the doctors spreading the scare about organ meat and
Cholesterol and kaleji began its downward slide. In the good
old carefree days when we indulged to our heart’s content in kaleji,
there wee times when we had to "match" it for our vegetarian
guests.
Button mushrooms (large)
400 g