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DON'T MISS: Lip-smacking kebab recipes!

Last updated on: August 22, 2012 18:41 IST

DON'T MISS: Lip-smacking kebab recipes!

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Gautam Mehrish

Gautam Mehrish, the Corporate Executive Chef at Sun-n-Sand Hotels shares with us these two yummy kebab recipes.

Mutton galawati kebab

(a)

  • 1kg Mutton boneless ( leg)
  • 50gms Mutton fat
  • 100gms Papaya paste
  • 50gms Hung yoghurt
  • 25gms Ginger, garlic (paste)
  • 100gms Onion (sliced, fried and crushed)
  • Salt to taste
  • 5gms Yellow chilli powder
  • 200gms Roasted gram flour


(b) Garam masala (roast all ingredients and make powder)

  • 50gms Black pepper corn
  • 50gms Green cardamom
  • 25gms Black cardamom
  • 25gms Clove
  • 5pcs Mace
  • 1pc Nutmeg
  • 50gms Jeera
  • 50gms Saunf
  • 25gms Patthar phool
  • 25gms Cinnamon
  • 5 Bay leaves
  • 10gms Kebab chini

(c)

  • Live charcoal (for smoking)
  • Little pure ghee (to be put on top of burning charcoal)
  • 100gms Pure ghee (for shallow frying)
  • ½ gm Saffron (soak and make paste using pestle)
  • 2tbsp rose water
  • 2tbsp Kewada water


Method:

  • Mince mutton boneless & fat together to fine consistency.
  • Mix all the ingredients under (a) mix well and keep aside for half an hour.
  • Add 10gms of powder mix to it
  • Add saffron, rose water, kewada water.
  • Place the galawati mix in a deep vessel, keep a live coal in the centre.
  • Put little pure ghee and cover. Keep till all smoke is over.
  • On a hot heavy flat tawa or on a heavy bottom nonstick pan at home make round flat tiikis of the mix and pan grill both sides till it becomes brown in color done from in side.
  • Serve with green chutney, fine sliced onion and lemon wedges.
  • Its right combination is warqi paratha.

Image: Mutton Galawti Kebab
Photographs: Courtesy Sun-n-Sand Hotels

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Kakori kebab

Ingredients:

  • 1kg Mince meat (from leg without any white ligaments)
  • 1oogms raw papaya (paste)
  • Salt to taste
  • 100gms Kidney fat
  • Kakori masala powder (roast and make powder)

  • 10pcs Green cardamom
  • ½ tsp Black cardamom seeds
  • 5 cloves
  • 1 pinch nutmeg
  • 1 small blade Mace
  • ½ tsp Shahi jeera
  • 1 tsp Rose petal
  • 10pcs Kebab chini
  • ½ tsp White pepper
  • 1 tbsp Kashmiri mirch
  • ½ tsp Yellow chilli
  • 100gms Foasted gram powder


Kakori masala paste

  • 50gms Dry flaked coconut
  • 10gms Khuskhus
  • 50gms Khoya
  • 100gms Onion ( to be sliced & fried )
  • 25gms Cashewnut
  • 100gms Fresh malai
  • 1gm Saffron
  • 2 tbsps Rose water
  • 2 tbsps Kewda water


Method:

  • Mince meat and fat thrice to very fine consistency.
  • Add papaya paste, salt, and powder masala. Mix well wit both hands,
  • Add masala paste along with rose water, kewda water and saffron.
  • Mix thoroughly and keep for half an hour.
  • Clean and wipe skewers. Take a portion of mince mixture and put on the skewers evenly in round shape like seekh kebab.
  • Roast on charcoal grill. Remove carefully from the skewers.
  • Serve with green chutney. Its ideal combination is sheermal.


Tags: Kakori , Rose , Shahi , DON , Kashmiri

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