GALAWATI KEBAB

This amazing aromatic kabab recipe originates  from the Mughal period , during the reign of  Nawab Asad -Ud - Daula (the successor of Nawab Siraj -Ud - Daula )

This mouth melting kabab is a mixture of minced mutton , green papaya, and various herbs.

This kabab is served with Paratha

INGREDIENTS :-

1. 500 gms Mutton ( Goat Meat )
2. 300 gms Onion
3. 250 gms desi ghee
4. 250 gms of white oil ( soybean / corn-oil )
5. 1 Garlic flower full -peeled
6. 10 Grams of ginger
7. 2 green chilies
8. Quarter of green Papaya. 
9. Small amount of chopped coriander leaves
10. 4 Table spoon Besan ( Chana aata)
11. 4 cloves
12. 1 cinnamon stick
13. 4 green cardamom
14. 1 big black cardamom
15. 1 star anise
16. 5 kebab chini
17. 2 pipli cloves
18. Small amount of Jar ka Khus
19. Small amount of Patthar ka phool
20. 2 flowers of Javitri
21. Quarter piece of Nutmeg
22. 2 Red chilies
23. Half table spoon Shah Jeera (whole)
24. Half Table Spoon ( Coriander seeds )
25. Salt (as per taste)
26. Half Tea spoon-turmeric powder
27. One tea spoon rose water
28. Quarter tea spoon Mitha Atar / Kewda Water
29. On small piece of Charcoal

RECEIPE -

Garam Masala Mix  -

1. Dry roast - cloves, cinnamon stick, green cardamom, big black cardamom, star anise, kebab chini,  pipli cloves, Jar ka Khus, Patthar ka phool, Javitri, Nutmeg, Red chilies, Shah Jeera, Coiander seeds,
2. Let the masala cool down for few minutes once roasted.
3. Dry grind the masala and keep aside.

 PREPARATION -

1. Chop the onions .
2. Fry the onion into golden brown and soak the extra oil in a tissue paper bed made on a flat dish. Keep it aside to cool down.
3. Once the onion has cooled down make a paste of the same.
4. Wash the mutton mince and drain the water completely.
5. Make a paste of Garlic , Ginger ,Green Papaya(with skin) and the Green chilies and keep it aside.
6. Now take a flat vessel and add the mince , onion paste , ginger-garlic paste ,and garam masala mix.
7. Add Salt , turmeric powder and mix all very well.
8. Make a moist dough of the same and mixing it well by rubbing it with your palm on the tray.
9. Flatten the dough and make a small cavity on the center of the dough.
10. In a small glass or ceramic bowl put a burning charcoal and place it on the cavity of the dough.
11. Add some desi ghee on burning charcoal and as it starts to smoke cover the entire dough with a bigger vessel to allow the dough to capture the smoke in the dough.
12. Add the besan powder and mix it well.
13. Refrigerate the mix for 2 to 3 hours.
14. Heat a fry pan with little white oil and some desi ghee for shallow frying.
15. Put the flame on medium or low heat and place tikkis from the dough with a spoon once the oil is hot (no need to make any pedas).
16. Once you feel the kabab tikki is fried on onc side flip it on the other side.
17. Once fried serve it with paratha and green chutney.

NOTE : Praratha and Green Chutney recipe will be shared in another post.

This is an amazing kebab recipe with an excellent aroma and mouth melting dish which will sure justify your desire for mouth watering taste that you have longed to make it in your own kitchen. This recipe will surely be rated equal or higher standards than any renowned restaurant by your friends and folks.