Mutton Galouti Kabab

Mutton Galouti Kabab
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Mutton galouti kabab recipe is all time favourite from Lucknow Cuisine. Available in all Kabab restaurents, where one can indulge to share the essence of Nawab style eating habits and authentic taste. Next time try to make in your kitchen, sure you will surprise yourself that the homemade version is not that difficult if you love experimenting with recipes. Feel free to add your best ingredient addition to this recipe and bring out the melting in the mouth experience and get addicted to eating fresh and healthy food.
Ingredients
  • 700 grams Mutton mince
  • 4 teaspoon Papaya paste
  • 2 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 2 teaspoon Garam Masala Powder
  • 1 Onion chopped
  • 2 teaspoon Ginger and Garlic Paste
  • ¼th teaspoon Black Pepper powder
  • 2 tablespoon Gram Flour
  • A handful of Mint Leaves
  • 1 teaspoon Lime juice
  • Salt to taste
  • 2 teaspoon Clarified Butter
  • Oil to shallow fry
Instructions
  1. To make Mutton Galouti Kabab, first take a big bowl and mix the minced mutton, lime juice, papaya paste, clarified butter and salt for one hour.
  2. Take a blender and pour in all the ingredients except oil. Blend it well with no added water.
  3. Now add the minced meat and blend well for second time.
  4. Pour it in a enclosed container and refrigerate overnight.
  5. Just before cooking take out the marinated meat from refrigerator.
  6. Heat a grilled iron pan with oil.
  7. Shallow fry palm sized equal portion of kababs , both side on medium to low flame for about 25 minutes.
  8. Alteratively one can grill or barbecue these for that smoky kabab flavor..
  9. Serve hot with cucumber and onion salad.

 

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Posto Bhat

Posto Bhat
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Total time: 
Serves: 4-5
 
Posto Bhat or raw poppy seed paste mixed with cooked rice, is a very tasty dish of bengali cuisine. Love to eat occasionally at the beginning of a weekend lunch or just whenever we feel for it and will satisfy your appetite to feel sleepy very soon. The aroma of fresh green chilly and mustard oil with poppy seed paste is extremely delicious. Make it more spicy to bring out the authentic recipe taste.
Ingredients
  • 4 tablespoon Poppy seeds
  • ½ cup Water
  • Salt , to taste
  • 2 Green Chilli
  • 1 Dry red chilli
  • 11/2 teaspoon Mustard oil
  • 4 cups Basmati rice , cooked
Instructions
  1. To make the poppy seed rice, first take a bowl and wash and soak the seeds in water for few hours or overnight.
  2. Make the paste using mortar and pestle with half cup of water or less adding salt, red and green chillie.
  3. Once done put it in a serving bowl and add mustard oil.
  4. Take a big bowl and slowly mix the entire paste with the cooked rice. Check for salt.
  5. Serve hot posto bhat on lunch plates or serve few spoonfuls of paste on the side of served rice for each plate.

 

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