Kebab.

The history of kebab trace back to both Asia and Africa. The word kebab means to ‘roast’. The term can also be referred to a meat Patty mixed with the number of spices.

In Asian countries kebabs are served along with rice, salad, flat bread and chutney. The kebabs are considered to have originated in Turkey when soldiers used to grill chunks of freshly hunted animal skewed on their sword on open fire. The name was first discovered in a Turkish script of ‘kyssa-i-yusuf’ in 1377 which is the oldest known source where kebab is started as a food item.

Pakistan is one of those Asian countries where people crave for spicy rich cuisine. Traditional food in Pakistan naturally include a wide range of spicy kebab. Some of the famous kebab includes sheekh kebab, shaami kebab, reshmi kebab, chapli kebab, bihari kebab, Tikka, doner kebab, pasanday and peshawari kebab.

The people of both India and Pakistan are simply fond of different varieties of kebab. In India some of the famous kebabs are bihari kebab, bori kebab, kakori kebab, kastoori kebab, hariyali kebab and galouti kebab.

The most famous kebab of India is galouti kebab or galawat kebab. It’s the most softest kebab which melt in the mouth. There’s an amazing story which is related to galouti kebab. In Lucknow there was a king named Assudaula who was fond of food and his love for meat was endless so when he became old, fatty and his teeth started to fell down, one day he called his chef and city’s local kitchen masters to prepare a kebab for him which he can easily chew as he’s not having teeth. So there a person who is not having one hand, prepared a kebab which is known as galawat or tundey kebab. The kebab was so soft that it melted in mouth of king and he liked it so much. The galawat kebab is prepared with minced meat of goat, for softness raw papaya paste is added. The raw papaya contain papain which help to tenderise the mutton faster, apart from this different types of herbs and spices are added in the preparation of this kebab. It also contain sandalwood powder. This kebab is good for health as it also contain medicinal herbs. The authentic galawat or tundey kebab can be found in Lucknow.

So today I would like to share recipe of ‘Rajma ke Galouti kebab’.

Rajma ke Galouti kebab

Ingredients:

Boiled rajma. 1cup

for Galouti masala

Jeera 1tablespoon

Coriander seeds 1tablespoon

Blackpepper corn 3-4number

Green cardamom 6-7 number

Black cardamom 2-3 number

Fennel seeds 1teaspoon

Star anise( chakriphool) 2 number

Cloves 3-4 number

Ajwain 1teaspoon

Dried rose petals 1 tablespoon

Bayleaf 2 number

Khus ki jad 2grams

Paan ki jad 3grams

Chandan powder 1/2 teaspoon

Roasted besan 2 tablespoon

Ghee 5 tablespoon

kewra essence 1 teaspoon

Fried onion paste 1tablespoon

Fried onion paste 1tablespoon

Red chilli powder 1 teaspoon

METHOD

• In a blender make a fine paste of Boiled Rajma and transfer to a bowl.
• In a frying pan add jeera, coriander seeds, black cardamom, green cardamom, fennel seeds, black pepper, cinnamon stick, star anise, cloves, ajwain, dried rose petals, bay leaf, khus ki jad and paan ki jad, lightly roast these ingredients and make a fine powder in a blender.
• now in a bowl add rajma paste, fried onion paste, fried cashewnut paste, red chilli powder, 3 tablespoon of desi ghee, chandan powder and prepared galouti masala. mix well and add roasted besan. combine the mixture well.
• now in the center of the mixture place a small bowl to this add lighted charcoal add a teaspoon of ghee and cover the bowl with a tight lid and keep aside for 15 minutes.
• now open the lid take out the bowl. In a frying pan add 2 tablespoon of ghee. wet your hands with little water, take small portion of mixture and flatten on your palm. carefully add it on hot frying pan and cook from both the sides.
• Take out on a tissue paper. serve hot with mint chutney.

Try out the recipe and share your views.

keep cooking-eat healthy and stay fit @chefvenkatesh sharma