GALAWATI KABAB

Galawati Kawab also known as kachay keemay key kawab.They taste better than shami Kawab.

INGREDIENTS

1. 1 kg mutton keema(mince meat)
2. 150 g onion paste
3. 100g onion fried and crushed
4. 2tbsp garlic paste
5. 2 tbsp ginger paste
6. 2tsp papaya paste
7. 2tbsp red chili powder
8. 2tbsp roasted Channa powder
9. 2tbsp kawab masala
10. 6 green chilies chopped
11. 1/2 cup coriander leaves
12. oil for frying

METHOD

• in keema ,mix paste of onion,papaya,ginger,garlic paste, red chili and salt.
• marinate it for an hour.
• add crushed fried onion ,kawab masala,chopped coriander leaves and chopped green chilies.mix well.
• put this mixture in a bowl ,in the center make a depression put some burning charcoal add green cardamom and mace then drop one tsp of pure ghee on burning coal ,the smoke will come  out ,immediately cover the bowl for ten minutes.
• remove the charcoal and mix keema again .
• make small patties and shallow fry them.
• serve with chutney,kachumer.

KACHUMER

1. 1onion finely sliced
2. 1 tomato chopped
3. 1 green chili chopped fine
4. 2 tsp fresh  or dry mint powder
5. 2tbsp corinder leaves chopped
6. salt to taste
7. 1tbsp lemon juice

mix all the ingredients.serve in a bowl.

KALASH PEDA

INGREDIENTS

1. 1 1/2cup Khoya
2. 3 tsp sugar
3. 1tbsp milk
4. 2 tbsp dry fruits(almond,cashew nuts,pistachios)
5. rose essence
6. silver foil

METHOD

• roast dry fruits and coarsely grind for stuffing
• grate khoya, mix milk (if it is too dry )and sugar (powder),cook it on slow heat keep stirring,add rose essence.
• cool it,take small amount of khoya mixture, roll it like ball, make a depression in the center put some dry fruit stuffing  roll it again and give a shape of kalash.
• wrap silver foil around the kalash.

Wishing you all a very Happy Diwali

We wish you and your families a very Happy Diwali. We thank you all for your gracious support and encouragement.

CUSTARD APPLE BURFI

INGREDIENTS

1. 150 g cashew nuts
2. 150 g sugar
3. 2 tsp milk
4. edible green colour

METHOD

• soak cashew nuts in water for two hours drain water.
• grind cashew nuts with milk.
• cook cashew nut paste with sugar on slow heat until ball stage comes
• put this in a grease plate.
• put little ghee in your palm and roll warm cashew nut past make a ball of one inch in diameter
• roll several small balls
• stick small balls around the big ball to give shape of custard apple
• dissolve edible green colour in water and paint the custard apple.

MUTTON KEEMA

INGREDIENTS

1. 1/2 kg mutton keema(mince meat)
2. 1large onion sliced
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1tbsp red chilli powder
6. 1tbsp coriander and cumin powder
7. 1/2 tsp turmeric powder
8. 1/2 cup yogurt
9. 1 tomato chopped
10. 2tbsp refined oil

1tsp garam masala

• METHOD
• heat oil in a pan ,add sliced onion  fry , till golden brown,take them out.
• in the same oil add keema and garlic paste fry it 3-4 minutes.
• add red chilli ,turmeric,coriander,cumin powder and salt .keep stirring
• add chopped tomato and water .cook it until half done
• in yogurt mix crushed fried onion and garam masala
• add yogurt mix in keema and fry(bhoono) till all the liquid evaporates and nice aroma comes.
• garnish with chopped coriander leaves.

This is a basic keema recipe.from it we can make following dishes.

1. KEEMA WITH PEAS

      when keema is 3/4 done add green peas adjust its seasoning by adding more chilli and salt.

2. KEEMA WITH POTATOES

  Take baby potatoes or big potato cut it in cubes and fry them .add them when keema is almost cooked .Add chopped green chilli and salt. cook 5minutes

garnish it with chopped coriander leaves.

3. KEEMA WITH OKRA
cut okra in 1'' pieces,fry them in oil.
take 2 tomatoes blanched and puree them.add in cooked keema with fried okra
adjust the seasoning.cook keema for ten minutes.garnish with chopped coriander leaves.

KADHI with PAKORA

INGREDIENTS

for kadhi

1. 300ml butter milk
2. 1/4 cup gram flour
3. 1tbsp corn flour
4. 1tsp red chili powder
5. 1/2 tsp turmeric powder
6. 1 tsp dry ginger
7. 1tsp salt
8. 2cups of water
9. 1tsp roasted cumin power

for pakoras

1.  250 g gram flour(besan)
2. 1onion finely chopped
3. 1tsp red chili powder
4. 1green chili finely chopped
5. 1tbsp ginger garlic paste
6. 1tsp carom seeds(ajwain)
7. 1tbsp kasoori methi
8. 1tsp pounded whole coriander seeds
9. 1/8 tsp baking soda
10. 2tbsp chopped coriander leaves
11. water to make paste
12. salt to taste
13. oil for frying pakoras

for tempering

1. 1tbsp ghee or refined oil
2. 2tbsp onion sliced
3. 4cloves of garlic chopped
4. 1/2 tsp cumin seeds
5. 10 curry leaves

METHOD

• in butter milk add all the ingredients and blend it well
• boil the mixture on high heat for five minutes keep stirring then simmer it for an hour
• mix all the ingredients of pakoras
• fry pakoras in oil.
• add them in kadhi when it is ready.
• heat refined oil add tempering ingredients
• pour the oil on the kadhi and cover it
• garnish with chopped coriander leaves
• sever with boiled rice .

KALEEJI KORMA

INGREDIENTS

1. 500g mutton liver

2. 1 onion sliced
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1tbsp red chili powder
6. 1/4 tsp turmeric powder
7. 1tbsp coriander cumin powder
8. 1/2 cup yogurt
9. 1tbsp mix whole garam masala
10. salt to taste
11. 3tbsp refined oil
12. 1/8 tsp mace powder
13. 4 green cardamom powder

METHOD

• wash and cut kaleege in small pieces ,drain well.
• heat oil add whole garam masala and onion slices, fry it golden brown ,take them out and grind them .
• in the same oil add garlic paste along with kaleegi ,fry it two minutes.
• add red chilli powder,turmeric powder,coriander powder,cumin powder, ginger paste and salt keep frying till oil starts separating.
• mix onion paste with yogurt ,add in the pot  bhuno for few minutes .
• cover the pot and cook it .dont over cook it otherwise kaleege will become hard.
• add mace and green cardamom powder
• serve with roti

SHAMI KAWAB

INGREDIENTS

1. 500g mince meat without fat
2. 2 onion sliced
3. 1cup Channa dal
4. 10 cloves of garlic
5. 2'' ginger chopped
6. 6 whole red chilies
7. 4cloves
8. 2 black cardamom
9. 4 green cardamom
10. 1/2tsp black pepper
11. 2tsp black cumin
12. 2tsp poppy seeds
13. 1tsp aniseed
14. salt to taste

METHOD

• Mix all the ingredients with one cup of water,cook on slow fire until meat and dal are cooked and mixture is semi dry.
• grind the mixture.
• add chopped green  chilies and coriander leaves.adjust the seasoning.
• make patties and shallow fry them.
• by any reason if kawab breaks add one beaten egg in the mixture then fry.
• serve with coriander chutney.

LAZEEZ MUTTON LIVER

INGREDIENTS

1. 500 g liver cut in big cubes
2. 2 tbsp oil
3. 1/2 tsp black pepper
4. salt to taste
5. lemon juice

METHOD

• wash and drain liver pieces pat them to dry.
• heat oil add liver pieces ,add garam masala powder.
• cook it on medium heat until it gets tender and dry
• add salt and lemon juice
• serve with green chutney

GREEN CHUTNEY

1. 3 green chillies
2. 6cloves of garlic
3. 1 bunch of coriander leaves
4. 1/2 cup mint leaves
5. 1 lemon juice
6. salt to taste

In blender ,put all the ingredients and grind it till it becomes smooth paste.