Wednesday, March 20, 2013

Smoked Mushroom Galouti Kebab


Galouti Kebab is one of the more delicate kebabs from South Asia, made of minced goat / bison / buffalo meat. Legend has it that the galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes.
‘Galawati’ means “melt in your mouth” and was perfect for the toothless Nawab who continued savouring this until his last days.
Traditionally, green papaya is used to make it tender. After being mixed with a few select herbs and spices (great chefs rarely reveal what they are exactly), the very finely ground meat is shaped into patties and fried in pure ghee until they are browned.
The original recipe that brought many a smile on the Nawab’s face, albeit toothless, and many a sigh of satisfaction, is supposed to have more than 100 aromatic spices.
The Galouti Kebab is part of the "Awadhi Cuisine". Along with the Lucknowi biryani and Kakori Kebab, this is one of the outstanding highlights of the great food tradition from the Awadh region in Uttar Pradesh, India.
(Source- Wikipedia)
This recipe is the vegetarian version of age old galouti kebab using mushroom. An amazing charcoal smoked taste is infused to get that rustic flavor in the kebab. A melt in mouth kebab for all foodies..


Serve:             4
Preparation time:         1 hour

Ingredients
Clarified butter (ghee):             50 grams
Ginger:                                      25 grams (chopped)
Green chillies:                          1 1/2 teaspoon (chopped)
Turmeric powder:                     1/2 teaspoon
Red chilli powder:                    1 teaspoon
Cottage cheese:                      75 grams
Mushroom:                               200 grams (blanched)
Potato:                                     50 grams (boiled)
Onion:                                      50 grams (browned)
Coriander leaves:                   2 teaspoon (chopped)
Salt to taste
Garam masala:                      1/2 teaspoon
Oil:                                          1 tablespoon
Onion rings and mint leaves to garnish

Method:
1) Heat ghee in a pan, add ginger, chillies, turmeric powder, red chilli powder, cottage cheese, blanched mushroom and boiled potato. Mix well.
2) Add browned onion, coriander leaves, salt and garam masala powder. Cook for 5-7 minutes.
3) Cool and mince the mixture.
4) Place the mixture in a bowl and in the center, in a smaller bowl; put a piece of live charcoal, pour ghee on the charcoal and smoke for 5 minutes, tightly covered.
5) Heat some vegetable oil in a shallow pan. Shape the mixture into flatten roundels and cook till brown,
6) Serve hot. Garnish with onion rings and mint leaves.

BON APPETIT..