Slow cooked over open flames with wafting smokiness that warms the cockles of your heart. Kebabs have been part of India’s culinary heritage for a very long time. In India, no soiree is complete without kebabs. As a matter of fact, we’ve made kebabs are very own integrating local ingredients and cooking techniques. The Mughals and then the Nawabs of Awadh have perfected kebabs in India. The epitome of Awadhi Kebabs has to be Galauti Kebabs.
Here is Chef Ajay Chopra’s tried and tested recipe for Galauti Kebab.
Galauti Kebab Recipe2 tsp Fennel seeds
For Galauti Masala:
2 Star Anise
1 tsp Mace
5 to 6 Cloves
1 tsp Black pepper
1 tbsp Coriander seeds
3 Black Cardamom
5 Green Cardamom
1 tsp Ajwain (Caraway seeds)
2 Bay Leaves
2 Dry Red Chillies
1 tsp Royal Cumin
1 tsp Pathar ke phool
1 Khas Root
2 Paan Root
1 tsp Dry Rose petal powder
For Galauti Kebab:
4 strips of raw Papaya skin
2 Green Chilli's
1 tbsp water
1 kg Mutton
2 tsp Deggi Mirch Powder
2 tbsp Galauti masala
1 tbsp Brown Cashew paste
1 tbsp Brown Onion paste
1 tsp Screw pine water
Few Saffron strands
250 gms ghee
4 tbsp roasted gram powder
2 Pieces of coal
Couple of Tablespoons of Ghee
the galauti masala, dry roast all masala ingredients till they release their essential oil and aromas. Once the herbs and spices have cooled a bit, grind them into a powder with the help of a food processor.
In an open and shallow plate, take the mutton, which has been minced at least 10 times. To this add a paste made from raw papaya peels, onions and green chillies, make sure there is no moisture in the paste.
Now add deggi mirch powder, salt, galauti masala, brown cashew paste, brown onion paste, kewra water, saffron strands, ghee and roasted gram powder, and mix everything properly.
Make a well in the centre of mutton mixture, place a small stainless steel bowl containing smoking charcoal pieces, and add cloves. Pour ghee on the hot charcoal, quickly cover the plate with aluminium foil. Wait for 5 minutes for the mince to be properly smoked.
Remove the foil and bowl. Make small disc-shaped kebabs from the mince.
In a pan heat ghee, place the galauti kebabs and fry till they get colour on both sides.
Serve hot with roomali roti.
If your love for kebabs gives a severe case of wanderlust, there is only one city that you need to go to - Lucknow! Here's a guide to eating out in Lucknow, which includes extensive details of the best kebabs in Lucknow.
Must-Have KebabsIf the Galauti Kebab Recipe has whet your appetite, we have an extensive list of kebab recipes that will leave you salivating.
Kakori Kebab Recipe
Another classic Awadhi Kebab is Kakori Kebab. Here is the Kakori Kebab recipe shared by Chef Rakhee Vaswani.
If you want to know the inside story of Kakori Kebabs and sneaky hacks to perfect the recipe, click here.
Murg Tangdi Kebab Recipe
Nothing beats a juicy piece of a chicken drumsticks, it is all the more delicious when marinated in flavoursome Tandoori masala and grilled on chorcoal. If a barbeque is hard to come by, just bake it in the oven as shown in this step-by-step recipe.
Chicken Shish Tawook Recipe
For step-by-step recipe, click here.
Vegetarian Kebab RecipesWho says kebabs only have to be made from animal proteins, there is so much lost opportunity for veggie kebabs. Here are a few to kick-start your imagination:
A healthy and nutritious kebab recipe that uses hung curd as its key ingredient. This kebab is a light, has a delicate flavour and is a very popular vegetarian kebab. Click here for the recipe.
Jaituni Kebab Recipe
Has this left you scratching you head? Here’s the step-by-step kebab recipe.
Bhuni Gobhi ki Shami Kebab
Kebabs stuffed with roasted cauliflower and paneer, is a vegetarians dream come true!
For step-by-step recipe, click here.
Methi or fenugreek may be an odd choice for a kebab, but you know its going to be packed with nutrition. You'll also be able to pique the interest of young ones and get them to eat the leafy veggie. Here's the recipe for Methi ke Kebab.
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