Ingredients (सामग्री):
For Marination (मैरिनेशन के लिए):
- 250 grams Gurda (Kidney)
- 250 grams Kalji (Liver)
- 1 cup Yogurt (दही)
- 2 tablespoons Ginger-Garlic Paste (अदरक-लहसुन पेस्ट)
- 1 tablespoon Red Chili Powder (लाल मिर्च पाउडर)
- 1 teaspoon Turmeric Powder (हल्दी पाउडर)
- 1 teaspoon Garam Masala (गरम मसाला)
- Salt to taste (नमक स्वाद अनुसार)
- 2 tablespoons Vegetable Oil (तेल)
For Garnish (सजावट के लिए):
- Sliced Onions (प्याज काटा हुआ)
- Lemon wedges (नींबू के टुकड़े)
- Fresh Coriander leaves (ताजा धनिया पत्तियाँ)
Instructions (निर्देश):
1. Clean and Prepare Gurda and Kalji (गुर्दा और कलेजी को साफ करें और तैयार करें):
- Wash the kidney and liver thoroughly and cut them into bite-sized pieces.
- Drain excess water and pat them dry with a paper towel.
2. Prepare the Marinade (मरिनेट तैयार करें):
- In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and vegetable oil.
- Mix well to make a smooth marinade.
3. Marinate the Gurda and Kalji (गुर्दा और कलेजी को मैरिनेट करें):
- Add the kidney and liver pieces to the marinade, ensuring they are well-coated.
- Cover the bowl and refrigerate for at least 2 hours or overnight for best results.
4. Preheat the Tandoor or Oven (तंदूर या ओवन को प्रीहीट करें):
- If using a tandoor, preheat it to a high temperature (around 450-500°F or 232-260°C). If using an oven, preheat it to 450°F (232°C).
5. Skewer and Cook (स्क्यू करें और पकाएं):
- Thread the marinated kidney and liver pieces onto skewers.
- Place the skewers in the preheated tandoor or oven.
- Cook for about 10-15 minutes, turning occasionally, until the gurda and kalji are cooked through and have a charred, tandoori flavor.
6. Serve (सर्व करें):
- Remove the cooked tandoori gurda kalji from the skewers.
- Garnish with sliced onions, lemon wedges, and fresh coriander leaves.
- Serve hot with naan or roti and mint chutney.
Enjoy your homemade Tandoori Gurda Kalji!
स्वादिष्ट तंदूरी गुर्दा कल्जी का आनंद लें!
