Galouti kebab

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Melt-in-your-mouth galwati kebabs

We love stories, especially when they are wrapped in wonder and laced with a bit of history. Galouti Kebabs, as the story goes, were invented for the Nawabs of Awadh when they were too old to chew meat, yet could not fathom the idea of giving up their favourite dish - kebabs.

Well, as far as the story goes, Tunde Miyan was a royal chef to a Nawab of Awadh who became too old to keep all his teeth, but still craved for kebabs. Galawat ke kebabs were invented for the Nawab to keep coming back to the dastarkhan, or the royal dining area.  And do you know how the Nawab rewarded his chef?

He got his hands cut-off so he could never make those kebabs again for another nawab. Yes, it a little dramatic.  Since I am skeptical about the truth of this story, I will not drag it further and share the recipe instead...

Ingredients:

400 gms boneless lamb shoulder meat
50 gms lamb kidney fat
150 gms ghee
80 gms onions (sliced)
10 gms garlic
3 gms ginger                                  
2 gms pipli (Long pepper)                
1 gm dry rose petals                      
1 gm green cardamom                   
1 gm cinnamon stick                     
40 gms cashew nut                            
5 gms raw papaya (thick skin only)
6 gms cooking salt                           
5 ml rose water                              
3 gms red chilly powder                   

Method:

1. Ground together the ginger, garlic, raw papaya skin, cinnamon stick, dry rose petals, and green cardamom.

2. Heat the ghee and fry onion slices till they turn golden in color and keep aside. In the vessel, fry cashew nuts and pipli.

3. Grind all the ingredients, except the ghee, till it turns into a smooth paste.

4. Clean the meat so there is no sinew and fat left on it.

5. Mix both the pastes with the meat along with salt and chili powder, and allow to rest in the refrigerator for six to eight hours.

6. Add the lamb fat and pass it through the meat mincer twice.

7. Now add the left over ghee and rose water to the mix and allow it to rest for 30 minutes.

8. Mince the mix again another six times. (This will ensure the mechanical tenderising of the meat with enzymes from the papaya skin that will make your kebabs supersmooth).

9. Refrigerate the mixture till use.  Heat ghee in a shallow but thick bottom frying pan and drop the meat mince on it in little quantities. Press lightly with a spatula to form a round shape. Allow the kebabs to cook for three to four minutes and gently flip them to cook the other side for two more minutes.

10. Carefully remove and serve hot with your choice of chutney. Use a spoon, since it’s impossible to pick this kebab with a fork.

Basic Marinades of Kebabs

MARINADES

The process of marinade is to season the food steeped in it by impregnating it with the flavour of its condiments. It also soften the fiber of meat and enables fish and meat to be kept longer than it generally possible.
While there is no fixed time allowed for marination, the time factor is important and and depends upon the following:
.The type of meat,fish or vegetables to be cooked.
.The type of cut/size and texture-whole,tikka,chunks etc.
.Type of tederizers being used.
Marinades meat can kept for 2-3 days in the refrigerator and used when required. The marination should enhance the flavour of what is being ooked,not completely overwhelm the taste of it.
To achieve best esult in tandoori cooking the marination plays an important role,so care must be taken for theein lies the secret of a delicious kebab. Some tips for marination are as follows:
. In hot climate, marinated fodshould be stored in a refrigerator.
. Do not use aluminium dish to marinate or keep marinated food in.
. The addition of salt during marination needs special attention.
. For whole meat and vegetables, salt is to added with spices in the beginning. As for red meat, salt is to be added withfirst marination as the addition of salt releases water and juices from the meat thus making it stringly. Add the salt to red meat twenty minutes before cooking.
. Use freshly ground species for good result..
. Dry fruits are added to impart distinctive flavour, richness, softness and textures to kebabs
. The marinade should be well mixed and should be coating consistency.
. For better results, food items to be coked must be steeped in the marinade to ensure proper marinating.

BASIC MARINADES:

These are the basic marinades preparing for any kind of kebabs, i.e tandor/tawa/fried

Red Marination:

INGREDIENTS:

Hung curd-500gm
Ginger Garlic Paste= 11/2tbsp
Red chilli paste- 11/2 tbsp
Salt-to taste
Kasoori methi powder-1 tsp
Garam masala- 1tsp
Lemon juice-15 ml
Refined oil- 20 ml
METHOD:
In a bowl, whisk hung curd, add ginger garlic paste, red chilli paste, salt,kasori methi powder, garam masala and lemon juice.
Mix them thoroughly until smooth paste and refined oil.
Note: THIS MARINATION IS USED FOR CHICKEN, MUTTON,PANEER SHASHLIC, ETC.

YELOW MARINATION:

INGREDIENTS

Hung Curd- 50gm
Ginger garlic paste-11/2 tbsp
Salt - to taste
Yellow chilli powder - 2bsp
Garam Masala - 2tsp
Mustard oil - 30 ml
Turmeric - 1 tsp

METHOD:
1. In a bowl, whisk hung add ginger garlic paste, salt, yellow chilly powder and garam masala, mix them and keep aside.
2. In a pan heat mustard oil, add turmeric to it and cook for a while. Pour this oil in the above mixture and mix thoroughly to a smooth paste.
NOTE: This marination is mainly use for prawns, fish, paneer kebabs, etc.


GREEN MARINATION:

INGREDIENTS

Mint leaves - 30 gm
Coriander leaves- 150 gm
Spinach boiled - 50 gm
Gren Chilli - 12nos
Hung Curd - 200gm
Ginger garlic paste - 1tbsp
Salt - to taste
Yelow chilli powder - to taste
Kasoori Methi powder - 2 tbs
Garam masala - 1/2 tsp
Mustard oil- 30 ml
 Turmeric- 1 tsp
METHOD:
1. Clean, wash mint leaves and coriander paste. In a blender, grind these with boiled spinach and green chillies to a smooth paste,
2. In a bowl, whisk hung curd, add ginger garlic paste, mint leaves, salt, kasoori methi powder, yellow chilli powder and garam masal. Mix thoroughly and add mustard oil.



WHITE MARINATION

INGREDIENTS:

Pocessed heese - 150gmCream - 30 ml
Egg White - 1 n0
Cashewnut paste - 75gm
Ginger garlic paste - 1/2 tbsp
Green chilli - 3 nos
Coriander roots ( chpped) - 15gm
Salt - to taste
White pepper powder - tbsp
Elaichi Javitri powder - A pinch

METHOD:
1. In a parat ( flat vessel ), grate cheese. Mash it with your palm. Add egg white and mix it woth water cheese andvrub until the cheese dissloves.
2. Add cream graduallky, in one direction so that it gets blanded/mixed in the cheese.
3. Add cashewnut paste, ginger garlic paste and all the remaining ingredients, thrm mix them thoroughly.
NOTE: THIS IS MILD YET RICH MARINATION USED MAINLY FOR CHICKEN KEBABS.

Hara Tawa Kebab

HARA TAWA KEBAB

A COMBINATION OF FRESH GREEN VEGETABLES AND HERBS COOKED ON GRIDDLE

Hello every one once again I am going to share my secret recipe for you. I got various requests from my readers that I should share Vegetarian Kebab recipe.

So I am here to share “ Hara Tawa Kebab ‘’ it’s one of my favourite recipe for my readers on special demand.

Cooking Time 3 - 4 minutes Serves 1 – 2

INGREDIENTS                                                                                                   

·         100gm - Carrots,Beans and peas.

·         50gm – Boiled spinach (chopped)

·         40gm – Boiled potatoes ( grated)

·         40gm – Grated cottage cheese

·         To taste – Salt

·         1/2tsp – Green chillies ( chopped )

·         1tsp – Green corriander ( chopped)

·         1 tsp – Corn flour

·         For binding – Bread Crumbs

·         For frying - Desi ghee

METHOD

1.       Drain and squeeze all the vegetables with help of cloth.

2.       Put all the vegetables in the blender and make a fine mince and put into a bowl

3.       Add all the remaining ingredients into the bowl and mix thoroughly.

4.       Divide the mioxture into 4 – 5 equal balls. Press each ball between your palm to give it a medallion (tikki ) shape.

COOKING

5.       Heatoil on a griddle/non stick pan, fry kebab on both sides till it become crisp on both sides, Take out on absorbant paper when done,

6.       Serve hot with choice of salad and chutnie.