Tawa Kaleji & Lobia Chaat | Best Of Mehboob's Kitchen | Chef Mehboob | MasalaTV
Recipes in this Video
Tawa Kaleji is a beloved dish in Afghan cuisine, traditionally made with lamb or beef liver, often enjoyed as a quick meal. This dish highlights the rich flavors of spices and fresh ingredients, reflecting the culinary traditions of Afghanistan. It is commonly served with naan or rice and has gained popularity in other regions, showcasing the versatility of liver dishes in various cultures.
Ingredients
- ●liver
- ●onions
- ●garlic
- ●ginger
- ●green chilies
- ●coriander powder
- ●cumin powder
- ●turmeric powder
- ●red chili powder
- ●salt
- ●oil
- ●lemon juice
- ●fresh coriander
Instructions
- 1Heat oil in a large skillet over medium heat until shimmering.
- 2Add sliced onions and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- 4Add liver pieces to the skillet and cook for 5-7 minutes until browned on all sides.
- 5Sprinkle in coriander powder, cumin powder, turmeric powder, and red chili powder; mix well.
- 6Season with salt and continue to cook for another 3-4 minutes until liver is cooked through.
- 7Add chopped green chilies and lemon juice, stirring to combine.
- 8Garnish with fresh coriander before serving.
Ingredient Alternatives
liver
Healthier: chicken breast
Cheaper: beef liver
Chicken breast is leaner and more widely available.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers add sweetness without heat.
Techniques
Equipment
Also Known As
Lobia Chaat, originating from the Indian subcontinent, is a vibrant and flavorful salad that showcases black-eyed peas, a staple ingredient in many regional cuisines. Traditionally enjoyed as a street food snack, it combines fresh vegetables and tangy chutneys, making it a refreshing dish in warm weather. Today, Lobia Chaat has gained popularity globally, often served at parties and gatherings for its delightful mix of textures and flavors.
Ingredients
- ●black-eyed peas
- ●onion
- ●tomato
- ●cucumber
- ●green chili
- ●cilantro
- ●lemon juice
- ●chaat masala
- ●cumin powder
- ●salt
- ●pepper
- ●pomegranate seeds
- ●sev
- ●yogurt
- ●green chutney
- ●tamarind chutney
Instructions
- 1Soak black-eyed peas overnight and drain.
- 2Boil black-eyed peas until tender, about 20-25 minutes.
- 3Chop onion, tomato, cucumber, and green chili finely.
- 4In a large bowl, combine boiled black-eyed peas, chopped vegetables, and cilantro.
- 5Add lemon juice, chaat masala, cumin powder, salt, and pepper to the mixture.
- 6Toss everything together until well combined.
- 7Adjust seasoning to taste, adding more lemon juice or spices if desired.
- 8Serve topped with pomegranate seeds and sev.
- 9Drizzle with yogurt, green chutney, and tamarind chutney before serving.
Ingredient Alternatives
black-eyed peas
Healthier: cooked chickpeas
Cheaper: canned black beans
Canned black beans are often less expensive and readily available.
sev
Healthier: baked chickpea flour crisps
Cheaper: tortilla chips
Tortilla chips provide a similar crunch at a lower cost.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Sour cream offers a similar tangy flavor.
pomegranate seeds
Healthier: diced apples
Cheaper: dried cranberries
Dried cranberries provide sweetness and texture.
Techniques
Equipment
Also Known As
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