DON'T MISS: Lip-smacking kebab recipes!

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.

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.