We simply love kebabs. We serve kebabs for appetizers when hosting guests over. We don’t think twice before calling in for kebabs from the local market as a quick snack.
Such is our love for kebabs. Then how is it that we shy away from making kebabs at home? A lot of us believe that cooking kebabs is very tedious as chances of going wrong with the proportions abound. But the truth is rustling up this delectable Mughlai dish is not as cumbersome as previously believed, for it only requires a bit of patience, some flair and a heart for serving good food.
Corporate executive chef of Sun-n-Sand Hotels, Gautam Mehrish, shares with us two basic but finger-licking kebab recipes that are ideal to get you started on Mughlai cooking. Remember, balance and proportion are most critical to churn out a dish that’ll delight your guests.
Mutton Galawati Kebab
Ingredients:
Mutton boneless (leg) 1 kg
Mutton fat (A) 50gms
Papaya paste 100gms
Hung yoghurt 50gms
Ginger, garlic (paste) 25gms
Onion (sliced & fried and crushed) 100gms
Salt to taste
Yellow chilli powder 5gms
Roasted gram flour 200gms
Garam masala (B) (Roast all ingredients and make powder)
Black pepper corn 50gms
Green cardamom 50gms
Black cardamom 25gms
Clove 25gms
Mace 5pcs
Nutmeg 1pc
Jeera 50gms
Saunf 50gms
Patthar phool 25gms
Cinnamon 25gms
Bay leave 5pcs
Kebab chini 10gms
Add 10gms of powder masala to the mix
Live charcoal (for smoking) 1pc
A dash of pure ghee (to be put on top of burning charcoal)
Pure ghee (for shallow frying) 100gms
(C)
Saffron (soak and make paste using pestle) ½ gm
Rose water 2 tablespoon
Kewada water 2 tablespoon
Method:
– Mince mutton boneless and fat together to fine consistency
– Add (A) mix well and keep for half an hour
– Add 10gms of powder mix (B)
– Add saffron, rose water, Kewada water
– Place the Galawati mix in a deep vessel, keep a live coal in the centre
– Put a bit of pure ghee and cover. Keep till all smoke is over
– On a hot heavy flat tawa or on a heavy bottom non-stick pan at home make round flat tikkis of the mix and pan grill both sides till it becomes brown in colour done from inside
– Serve with green chutney, fine sliced onion and lemon wedges
– You can even have it with paranthas
Kakori Kebab
Ingredients:
Mince meat (from leg without any white ligaments) 1kg
Raw papaya (paste) 1oogms
Salt to taste
Kidney fat 100gms
Kakori masala (A) (Roast and make powder)
Green cardamom 10 pcs
Black cardamom seeds ½ teaspoon
Clove 5 nos.
Nutmeg 1 pinch
Mace 1 small blade
Shahi jeera ½ teaspoon
Rose petal 1 teaspoon
Kebab chini 10pcs
White pepper ½ teaspoon
Kashmiri mirch 1tablespoon
Yellow chilli ½ teaspoon
Roasted gram powder 100gms
Kakori masala (B) (Make paste)
Desiccated coconut 50gms
Khuskhus 10gms
Khoya 50gms
Onion (to be sliced and fried) 100gms
Cashew nut 25gms
Fresh cream 100gms
Saffron 1 gm
Rose water 2 tablespoon
Kewda water 2 tablespoon
Method:
– Mince meat and fat thrice to very fine consistency
– Add papaya paste, salt, and powder masala (A). Mix well with both hands.
– Add masala paste (B) 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 stick it to the skewers evenly in round shape like a Seekh Kebab
– Roast on charcoal grill. Remove carefully from the skewers.
– Serve with green chutney