the other day these galwati (meaning melt-in-mouth) kebabs were made in a tv programme called worlds greatest dishes. it was actually competing against three other dishes for the worlds greatest starter. galawati kebab won, and it looked yummy.
i doubt it but does anyone have a recipe for it?
Re: Galawati Kebabs
Ingredients:
Mince meat - 500 gm.
Masala ‘A’
Raw Papaya - 25-30 gms.
Red chilli Powder - 1 Tea spoon
Salt To taste
Ginger paste - 11/2 Tea spoon
Garlic paste - 1 1/2 Tea spoon
Onion - 2 nos.
Roasted Gram Powder (Besan) - 1 Table spoon
Curd - Table spoon
Kewra Water - 1 Tea spoon
Lazzat-e-taam - 1/2 Tea spoon
Sweet spices powder - 1/2 Tea spoon
(cloves, Small Cardamon, Mace, Black pepper)
Ghee - 100 gms.
Sweet ltra - Few drops
Method:
Wash the mince carefully in a sieve or muslin cloth with running water and keep aside in the starrier to allow the water to drip off.
Apply Masala ‘A’ and rub well with the palm of the hands. Keep aside for 20-30 minutes. Meanwhile grind all the ingredients of sweet spices and keep aside.
Slice the onions and fry in the ghee and grind with the hanged curd.
Mix with mincemeat the onion paste, gram flour, lazzat-e-taam, kewra water and the sweet itra and mix well.
Place in a Lagan and apply Dhungar.
Divide into six portions and shape into round patties.
Place a Mahi Tawa or a thick tawa or non-stick tawa on the fire and pour two table spoons of ghee, put the kabab mixture in it and fry both sides on a slow flame till they are cooked to a golden brown colour. Remove from the griddle and serve hot with onion rings, green chutney and lemon along with parathas or roomali roti.
Re: Galawati Kebabs
LAZZATE E TAAM is flavour enhancer they sell it most indi-pak shops in a little powder packet
Re: Galawati Kebabs
Ingredients:
Mince meat - 500 gm.
Masala ‘A’
Raw Papaya - 25-30 gms.
Red chilli Powder - 1 Tea spoon
Salt To taste
Ginger paste - 11/2 Tea spoon
Garlic paste - 1 1/2 Tea spoon
Onion - 2 nos.
Roasted Gram Powder (Besan) - 1 Table spoon
Curd - Table spoon
Kewra Water - 1 Tea spoon
Lazzat-e-taam - 1/2 Tea spoon
Sweet spices powder - 1/2 Tea spoon
(cloves, Small Cardamon, Mace, Black pepper)
Ghee - 100 gms.
Sweet ltra - Few drops
Method:
Wash the mince carefully in a sieve or muslin cloth with running water and keep aside in the starrier to allow the water to drip off.
Apply Masala ‘A’ and rub well with the palm of the hands. Keep aside for 20-30 minutes. Meanwhile grind all the ingredients of sweet spices and keep aside.
Slice the onions and fry in the ghee and grind with the hanged curd.
Mix with mincemeat the onion paste, gram flour, lazzat-e-taam, kewra water and the sweet itra and mix well.
Place in a Lagan and apply Dhungar.
Divide into six portions and shape into round patties.
Place a Mahi Tawa or a thick tawa or non-stick tawa on the fire and pour two table spoons of ghee, put the kabab mixture in it and fry both sides on a slow flame till they are cooked to a golden brown colour. Remove from the griddle and serve hot with onion rings, green chutney and lemon along with parathas or roomali roti.
OMG..a guy who can cook!!