Tuesday, April 21, 2015


We simply love kebabs. We serve kebabs for appetizers when hosting guests over. We don't think twice before calling in for kebabs from the local market as a quick snack.Remember, balance and proportion are most critical to churn out a dish that'll delight your guests.


Mutton boneless (leg) 1 kg
Mutton fat (1) 50gms
Papaya paste 100gms
Hung yoghurt 50gms
Ginger, garlic (paste) 25gms
Onion (sliced & fried and crushed) 100gms
Salt to taste
Yellow chilli powder 5gms
Roasted gram flour 200gms

Garam masala (2) (Roast all ingredients and make powder)
Black pepper corn 50gms
Green cardamom 50gms
Black cardamom 25gms
Clove 25gms
Mace 5pcs
Nutmeg 1pc
Jeera 50gms
Saunf 50gms
Patthar phool 25gms
Cinnamon 25gms
Bay leave 5pcs
Kebab chini 10gms
Add 10gms of powder masala to the mix
Live charcoal (for smoking) 1pc
A dash of pure ghee (to be put on top of burning charcoal)
Pure ghee (for shallow frying) 100gms

Saffron (soak and make paste using pestle) ½ gm
Rose water 2 tablespoon
Kewada water 2 tablespoon

- Mince mutton boneless and fat together to fine consistency
- Add (1) mix well and keep for half an hour
- Add 10gms of powder mix (2)
- Add saffron, rose water, Kewada water
- Place the Galawati mix in a deep vessel, keep a live coal in the centre
- Put a bit of pure ghee and cover. Keep till all smoke is over
- On a hot heavy flat tawa or on a heavy bottom non-stick pan at home make round flat tikkis of the mix and pan grill both sides till it becomes brown in colour done from inside
- Serve with green chutney, fine sliced onion and lemon wedges
- You can even have it with paranthas

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