Kaleji Maghaz Masala with Roghni Roti

OK if you are here then that means you probably eat the organs of lamb and goat. I know, I know some people might get grossed out but if you know how to cook it, these things will be the most delicious things you will ever eat
            I wanted to make Naan along with this liver-brains curry. But instead I made roti for the same with a little difference and it turned out to be great

Kaleji Maghaz masala (Goat liver and brains cooked in spiced yogurt gravy)

Kaleji Maghaz Masala

Ingredients:

1. 1/2 lb goat Kaleji cut into 1 inch cubes
2. 2 tablespoons ginger juice
3. 1/2 teaspoon salt, turmeric, cumin, fennel seeds, poppy seeds
4. 3 tablespoons oil
5. 1 medium onion ground to paste
6. 2 tablespoons of fresh lemon juice
7. 3 green chillies slit
8. 1 inch cinnamon stick and few cloves
9. 2 brains (may be 1/4-1/3 lb)

Ingredients for Marinade:

1. 1/2 cup plain yogurt
2. 1 tablespoons each of corainder, ginger-garlic paste
3. 1/2 teaspoon each of  cumin powder, salt, fresh ground black pepper, turmeric

If you have frozen kaleji marinate it with ginger-juice for about 20 minutes. After 20 wash the liver pieces until the water runs clear. This step some cook informs me removes the odor you get when you cook liver.
            Marinade the liver pieces with all the ingredients in the marinade and set it aside for 30-60 minutes. Dry roast cumin, poppy seeds and fennel and let it cool. Grind them together along with onions to a paste. heat the oil in a pan and fry the onions till the paste starts turning dark brown. Add cinnamon and cloves and fry for a minute. Add ginger garlic paste and fry for a couple of minutes. Add slit green chillies and the liover pieces and fry for 10 minutes. Add 2 cups of water and simmer for 10 minutes. Meanwhile boil water with salt and turmeric. Put the brains in this water and boil for 10 minutes. Drain and cut into big chunks. Add these pieces to the curry and simmer for 5 more minutes stirring occasionally. Garnish with Cilantro and enjoy with Roghni Roti

Roghni Roti (Roti made with milk and yogurt)

Roghni Roti

Ingredients:

1. 3 cups of wheat flour
2. 1 cup of milk
3. 1 teaspoon each of salt(or to taste), sugar
4. 1/2 cup yogurt
5. Pinch of saffron
6. 1/2 cup or so water
7. oil or ghee for frying the roti

Mix the saffron in warm water and set aside for 5 minutes. Add salt and sugar to the flour and sift. Add the milk and beaten yogurt to the flour and make dough. Add water as needed . Apply some oil to your palm and roll the dough ball around. Cover and set aside for 20-30 minutes. Make 6-9 parts of the dough and roll into roti. Fry with ghee or canola oil. Enjoy with Kaleji maghaz masala