Ingredients -
Chicken boneless - 250 g cut into bite size cubes
Curd thick - 2 tbsp
Cream - 3 tbsp
Garlic paste - 2 tsp
Ginger Paste - 1 tsp
Lemon juice - 2-3 tbsp
Garam masala - 1 tsp
Red chili powder - 1/2 tsp
Coriander leaves - 1/2 cup + Green chilies - 2 (make a paste)
Chili flakes - 1/4 tsp
Salt - 1/2 tsp
Egg - 1 beaten
Bread crumbs - 1 cup
Oil - for frying
Skewers - few dipped in water to prevent burning
Method -
1. Wash and clean chicken, dry it in a kitchen towel.
2. Replace it in a big dry bowl.
3. Marinate the chicken by first putting
lemon juice in it then followed by all the listed
ingredients, except cream .
4. Mix it nicely and keep it for 4-5 hours or overnight
in fridge. If using chicken breasts, it needs a longer
marination time, preferably overnight.
5. Take it out and mix it again, adjust the salt, Mix the
cream in it nicely until incorporated well.
6. Thread the chicken pieces into wooden skewers, 3 to 4 pieces.
7. Take a non stick frying pan and heat oil in it.
8. Cover the chicken into bread crumbs and with the help
of a knife pat it to bring it in shape.
9. Dip it in beaten egg and put it in the frying pan, cover for
a while and shallow fry it in a medium low heat, tossing
and turning in between until cooked well from both the
sides and turns a golden brown colour.
Ingredients -
Moong sprout - 150 g
Black gram whole ( kala chana) sprout - 50 g
Boiled potato - 1 medium
Onion medium - chopped
Green chilli - 1 chopped
Roasted cumin powder - 1/2 tsp
Garam masala - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt - to taste
Oil - 2 tbsp + for frying
All purpose flower ( maida) - 2-3 tbsp mixed in
1/4 cup water to dip ( should be runny)
Method -
1. Heat a karahi and put 2 tbsp oil in it, fry the onion in
it until translucent.
2. Put the sprouted chana in it and fry for few minutes
in low heat, add the moong sprout with all the dry
masala and salt. Saute it for 5 minutes in low heat
until it's dry and soft. Let it cool.
3. Dry grind it coarsely in a grinder.
4. Grate the boiled potato, and mix it nicely with the
ground sprouts with green chilli, adjust the salt if needed.
5. Divide the mixture into medium size balls and make tikkis.
6. Take a deep frying pan and heat oil in it.
7. Dip the tikkis into the maida batter and deep fry it in the oil
in a batch of 3 or 4.
8 Serve hot with Pudina and dhaniya chutney.
Ingredients to pressure cook -
Chicken boneless small pieces - 300 g
Onion - 2 medium
Ginger garlic paste - 2 tsp
Garam masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garlic cloves chopped - 2-3
Ingredients to mix -
Potato boiled and grated - 2 medium
Onion - 2 chopped finally n shallow fried brown
Garam masal - 1/2 tsp
Coriander leaves chopped - a small bundle
Ginger grated - 1 tsp
Green chilli chopped finally - 2
Salt - to taste
Method -
1. Heat a cooker and put the chicken boneless pieces
along with chopped onion, ginger-garlic paste,
garam masala powder, red chilli powder and garlic
cloves, sprinkle 3- 4 tbsp water and put it to pressure
in a high medium heat. Take it off the heat after a whistle.
2. Open the cooker and check, it should be cooked properly,
if there is any water left, keep it on the heat, stir and reduce
it until dried completely. Take it off the heat and let it cool.
3. Mince it all in a grinder.
4. Take it out in a big bowl, put the boil and grated potatoes
and ginger, chopped coriander leaves and chillies, fried
onions, garam masala and salt, mix it all until incorporated
well.
5. Take a small ball size mixture on your palm, flatten it and
make medium size tikkis.
6. Heat oil in a flat frying pan or tawa and shallow fry the
tikkis on both the sides until golden brown.
7. Serve it hot with mint or Coriander chutney.
My dear friends, today's special is Galouti kebab, which I
wanted to post as Eid special but due to some reasons
could not do it, this special "mouth melting" kebab has a
very interesting story related with it.
Legend has it that the galawati kebab was created for
an aging Nawab Wajid Ali Shah of Lucknow who lost
his teeth, but not his passion for meat dishes, that he
commissioned the creation of a version of his beloved
kebabs that could be eaten without teeth. His court chef
designed a new kebab that would use the finest lamb
cuts, mince them twice very finely, add a tenderizer
and flavor the whole with a heavenly spice mix. This
Galawati kebab came into existence which means
"melt in your mouth" and was perfect for the toothless
Nawab who continued savouring this until his last days.
The original recipe that brought many a smile on the
Nawab's face, albeit toothless, and many a sigh of
satisfaction, is supposed to have more than 100 aromatic spices.
Ingredients -
Minced meat (keema) - 250 g
Mutton fat - 25 g
Onions - chopped n deep fried 1 medium
Ginger paste - 1 tsp
Garlic paste - 1 tbsp
Poppy seed - 2 tsp (soak in little water and make a paste)
Black pepper - 1tsp ground
Raw papya paste - 1 tbsp
Clarified butter (pure ghee) - for frying
Roasted gram flour - 1 1/2 tbsp
Red chilli powder - 1 tsp
Curd - 2 tsp
Kewra water - 1 tsp
Live charcoal - 1-2 pieces for smoking
Salt - to taste
Dry Masala - Coriander seed 1/2 tsp, cardamom green 2, black cardamom 1, clove 4, mace 1/2 tsp, nutmeg 1/2 tsp, cumin seed 1 tsp, fennel seed 1 tsp, cinnamon 1/2 inch, all spice (kababchini) 4, bay leaf 1
Lightly roast the masala n dry grind it to a fine powder.
Method -
1. Marinate the minced meat with papaya paste and
keep it for 15 minutes.
2. Put it in a pressure cooker with 1/2 tsp salt and
little water and bring it to a whistle.
3. Let the meat cool down, drain and mince it in a
grinder to a fine paste with the mutton fat.
4. Deep fry the onions to a golden brown colour
and add it to the grinder and again grind it with
the minced meat until mixed.
5. Take it out in a deep bottom pan and mix ginger
garlic paste, poppy paste, gram flour, chilli powder,
pepper powder, curd and adjust salt in it and keep it
for 1/2 an hour.
6. Add 2 tsp of dry masala and kewra water.
7. Keep the live coal in a foil paper in the center of the
pan and drop little ghee on it when it starts smoking
cover and keep for 10 min and allow to spread evenly.
8. Heat a flat big tawa, put ghee on it, make round flat
tikkis of the mix and shallow fry it on both the sides
till dark brown.
9. Serve with green chutney and lemon wedges.
Ingredients -
Minced meat - 500 g
Bengal gram soaked (channa dal) - 100 g
Garlic cloves - 10
Ginger - 1 inch
cardamoms green - 3-4
Cinnamon - 1 inch long piece
Cumin seeds - 1 tsp
Onion - 1
Pepper corns - 8
Red chillies -4
Cloves - 4-5
Salt - to taste
Eggs - 2
Method -
1. Take a deep pan, put 1 1/2 glass of water, add everything in it except eggs and put it to boil.
2. Simmer on a low heat till water is completely absorbed and meat is tender.
3. Grind it in a jar to a fine paste taking small quantities.
4. Take it all in a large bowl, add two raw eggs to the paste and mix. Adjust the salt if required.
5. Shape all into small flattened balls or 'kababs' and keep it aside.
6. Heat oil and deep fry kababs on both the sides till golden brown
and serve hot with chutney and lemon twist.
