Easy Ways to Make Delicious Kleji on Eid-ul-Adha

If you don’t understand how to cook the first cooked kidney of the sacrificial meat, don’t worry, we have some delicious recipes, choose whatever you like and have your table. Decorate.

Ingredients:

Mutton Kleji one pao, raw papaya three tablespoons, hot spices half a tablespoon, salt as required, red chili powder one tablespoon, garlic ginger paste one tablespoon, vinegar two tablespoons, oil six tablespoons Spoon, green coriander green chillies for garnish.

Recipe for Fry Kaleji:

Cut the kelji into small pieces and wash it well, then add all the spices except oil and marinate it for two hours, add oil to a frying pan and heat it slightly, then add all the kelji with spices and cover it on low heat. cook

When the kelji is fried, fry it well until the oil comes up, take it out in a serving dish, add coriander and green chillies finely chopped, the unique fried kelji is ready.

Ingredients:

Goat kidney half a kilo, Onion (finely chopped) 2 pcs, Tomato (cut into squares) 2 pcs, Capsicum (cut into cubes) 2 pcs, Green chilli (cut) 2 pcs, Garlic, Ginger paste 1 tea A teaspoon, ground coriander one teaspoon, salt to taste, ground white cumin one teaspoon, ground black pepper half a teaspoon, large cardamom two, turmeric powder half a teaspoon, ketchup one tablespoon, lemon Juice one tablespoon, green coriander half a stick, and oil as required.

Recipe: First of all grind coriander, white cumin, black pepper, cardamom and turmeric in a grinder and grind it well to make a powder. Now heat oil in a pan and brown the onions and add tomatoes and let them rot.

After that add kelji and fry for 5 minutes, then add ginger, garlic paste and fry further.

Now add ketchup, ground masala and salt to it and mix it well and cover it and let it cook on low flame for 15 to 20 minutes. When it starts to smell, add capsicum and green chillies and fry it and sprinkle green coriander. give it

Ingredients:

Garlic, Vinegar 4 to 5 tablespoons, Oil 1 cup, Ginger garlic paste 12 tablespoons, Turmeric 1 teaspoon, Garam masala powder 1 teaspoon, Red chillies chopped 1 teaspoon, Red chilli powder 1 teaspoon , roasted chopped cumin seeds 1 teaspoon, fried onions half a cup, lemon juice 1 tablespoon, curd 1 powder, salt to taste, ginger chopped long, thick chilies 2 to 3, green coriander 3 to 4 sprigs, coal 1 small piece

Composition:

First of all, clean the cucumber and apply vinegar to it and keep it for half an hour. Boil it after half an hour and then strain it in a sieve and keep it in a place to drain the water.

Fry 1 medium onion in 1 cup of oil, take it out, dry it in a tray and make powder.

Then put the baby kidney with onion in oil and add ginger and garlic paste and fry well. When the kidney leaves, add turmeric, hot spices, roasted chopped cumin, ground red chili, chopped red chili powder, lemon juice and Add salt to taste and mix, then add fried onion powder to the curd and add it to the kelji and let it cook on medium heat till the oil separates.

After that, burn a piece of coal and put it in a roti part and place it inside the kelji and cover the lid on low flame for 5 to 7 minutes.

When it gets smoked, take out the kelji in a dish and garnish it with ginger, coriander and chillies and serve it on the table.

Ingredients: Kaleji 1 kg, ginger garlic paste 2 tablespoons, ghee as required, green chillies 6 to 8, black pepper 10 to 8, green coriander 1 bunch, turmeric 1 teaspoon, ground cumin seeds 1 teaspoon , hot spice powder, half teaspoon, salt to taste, juice of 1 lemon.

Recipe:

First of all, clean the cucumber and apply vinegar to it and keep it for half an hour. Boil it after half an hour and then strain it in a sieve and keep it in a place to drain the water.

Grind green chillies, black chillies and green coriander with little water and make green spice paste.

Then first of all add ghee, kelji and ginger garlic paste in a pan and fry the kelji well so that the basand comes out.

Now add green spices to it and fry it on medium heat then add cumin, turmeric, hot spices and salt to taste. When the water dries up, add lemon juice to it and cook it on low heat. Make an ornament.