Saturday, 1 September 2012

Lets Make Kebab Like a MasterChef !!

I m so excited about this post. This is my first post in the Cook Like a Star : MasterChef series, which I m co-hosting with Zoe@Bake for the Happy Kids and Baby Sumo@Eat Your Heart Out.

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I have decided to kick-start the event by making a recipe from the MasterChef India (Season 2), Galouti Kebab.

I have been a keen follower and super fan of the MasterChef series (be it Indian, American or my favourite Australian). I love how popular a show about cooking is. I love seeing the contestants feeling the buzz when the clock starts ticking and I rejoice in their successes and I feel the pain when any of the contestants get eliminated. But most of all I love the learning process and getting inspiration! I always want to make what they are making. My laptop is full of bookmarked recipes from the different MasterChef websites and my recipe book is overflowing with the tips and notes on different techniques as shown in the show. I m so excited about different types of dishes which we are going to make and share on our blog hop. You can learn more about the blog hop event here.


Coming back to these kebabs. As we all know Kebabs refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken,; fish and seafood; or even vegetarian foods like falafel or tofu.


One of the more delicate kebabs from South Asia, made of minced goat / buffalo meat is Galouti Kebab. Legend has it that the Galouti kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes. Galouti 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 (the original recipe for this kebabs is rumored to have more than 100 spices in its mix), the very finely ground meat is shaped into patties and fried in pure ghee until they are browned.


Galouti kebabs are one of the many delicious kebabs that are the mainstay of Awadhi cuisine from Lucknow in North Indian Uttar Pradesh. Try this melt-in-your-mouth Kebabs with Mint-Coriander chutney and lose yourself in the wonderful aromatic deliciousness.


Galouti Kebab
Adapted from here
Ingredients:
For Galouti Masala (or you can use any Garam Masala powder, dont get overwhelmed by the list of ingredients, theres always an easy way out :D)
100 gm  Coriander seeds
50 gm    Cumin seeds   
3 -4 flakes  Mace
4 -5 nos.  Black cardamom
15 gm  Green cardamom
5 gm   Black peppercorns
5 gm   Cloves
20 gm  Saunf
2 -3 nos. Bayleaf
2 nos.  Nutmeg
2 sticks Cinnamom
2 – 3 nos. Star anise
30 gm  Patther ke phool
100 gm  Khus Root
5 gm Ajwain

For the Marinade
15 gm  Ginger
1 nos.  Green chilli
1 nos. (large) Onion 
200 gm  Raw Papaya Peel
2 teaspoon Rose water
1 kg  Lamb mince (cleaned & washed)

For Finishing the Kebabs
To taste    Salt
10 – 12 gm    Red chilli powder
15 gm    Ginger garlic paste
4 tbsp     Brown Cashewnut paste (refer below)
5 – 6 tbsp  Brown Onion paste (refer below)
200 gm  Ghee
150 gm   Roasted Chana (powdered)
1 gm  Saffron (dried on a warm tawa & powdered)
A few drops   Meetha Ittar (optional)
1 piece  Charcoal
5 nos.    Cloves

For shallow frying     Ghee

Method::
For the brown onion paste ans brown cashew paste, heat oil in a kadhai, add sliced onions and fry on a medium flame till onions are light golden. Remove and drain on absorbent paper. In the same oil, add cashews, fry till light golden, remove and drain on absorbent paper. Grind the onions and cashews separately to smooth pastes.
Preheat oven at 180ÂșC for 30 to 45 minutes, then switch off. Combine the spices required for dried garam masala in a baking tray and place in the preheated oven for 20 minutes. When done, remove from flame, cool to room temperature and grind to a fine powder. Sieve the powder through a fine sieve and keep aside. In a grinder, combine the ginger, green chilli, onion and raw papaya skin and grind to a very fine paste. Remove into a muslin cloth and squeeze out extra water.
Remove the mutton boti in another muslin cloth and squeeze out all extra moisture from it. Place in a mincer and grind to a very fine mince and remove into a paraat or a wide mouth bowl.
Rub the mutton mince with the base of the palm in a circular motion, add salt, red chilli powder, 3 -4 tbsp prepared galouti masala (or any garam masala) and 2 tbsp prepared marinade and continue mixing and rubbing the mince very well.
Mix in ginger-garlic paste, brown cashew paste, brown onion paste and ghee and rub the mince very thoroughly. Finally mix in roasted chana powder and saffron. Mix well and form a well in the centre of the paraat.


Heat the charcoal directly on a flame till red hot. Remove from flame, place on a piece of foil and place it in the well in the paraat. Place cloves on the coal, spoon some ghee on the coal, cover the paraat immediately and keep aside for 30 minutes.


When done, divide mixture into small portions and shape each portion into a round flattish ball.
Heat ghee on a tawa and shallow fry the kebabs till done. Serve hot with a green chutney.


This post is linked to the blog hop event Cook Like a Star hosted by Zoe@ bake for Happy Kids, Baby Sumo@Eat Your Heart Out and me, Anuja@Simple-Baking. To join simply cook or bake any recipe from MasterChef (any country, any series) and blog hop with us for the whole month of September, 2012. Just remember the fairly simple rules:
1) Your post must be a current post.
2) Please mention Cook Like a Star in your post.
3) Link back to Zoe@Bake for Happy Kids, Baby Sumo@ Eat Your Heart Out and Anuja@Simple-Baking.

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Here are my fellow bloggers who have joined me for this blog hop. Please visit their blogs for more of their 5 Stars cooking/baking.



To blog hop with us, simply copy and paste this linky HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML mode when you paste in the code.

get the InLinkz code         

16 comments:

  1. Hi my dear Anuja, your kebab look excellent. So yummy delicious and nice pictures. I like your presentation and the marinade look great.

    Save the 4th picture for me, 2 pieces will be fine and maybe add 1 glass of iced lemon tea for me too. LOL

    The blog hop event, I'd read your reply in your previous comment. Ok, I got it, will put on my thinking cap now. How can I not support you, you're such a darling friend.

    Drop by my blog when you free, I just updated last night. Reminder to you, don't drink beer in front of the computer. LOL

    Have a nice weekend, sweetie! With lots of love and hugs to you.

    ReplyDelete
  2. Hi Anuja, I'm so excited that September is finally here and we can blog hop together. Your kebab looks lovely, but certainly lots of ingredients involved!

    Looking forward to more blog hopping together this month :)

    -Baby Sumo (btw my blog's URL is http://goodyfoodies.blogspot.com). Thanks!

    ReplyDelete
  3. Wow, that looks amazing! It's making me hungry! Thank you for the invitation. Hope I have a chance to participate!

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  4. Delicious kebab & so mouth watering! I can imagine the wonderful aroma of these yummilicious kebab at your home! I would love to sample some now, even though it's breakfast time , here! Your kebab make me hungry ! LOL Happy hosting & have a lovely weekend, Anuja. :)

    ReplyDelete
  5. Hi Anuja,

    Your first Masterchef post looks fantastic and I'm totally convinced by your melt-in-your-mouth Kebabs cooking... Seems like I can smell your delicious cooking from here. I think I'm lost too in your wonderful aromatic deliciousness :D

    Happy that I'm hosting this event with Baby Sumo and you and nice to know too that we are big fans of Masterchef :D

    Zoe

    ReplyDelete
    Replies
    1. Hi Anuja,

      Forget to mention that there seems to be some problem with your Cook like a star logo picture on your post... Can't see the logo from my computer.

      If the problem persists, I will send you the picture again? Please let me know.

      Delete
  6. Hi Anuja, this looks divine, with that chutney!!

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  7. they look divine! They must be very nice and succulent. Love your photos too.

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  8. Delicious Kebabs Anuja. Nice clicks too.

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  9. Perfect kebabs Anuja! Thanks for the invitation, will join you!

    ReplyDelete
  10. Hi Anuja.. Those Kebabs look yummy.

    Thanks for the invitation to this event on my site - myfoodtreasures.blogspot.com.

    This is my first time and I have a few queries.
    In Australia, Kofta and Kebabs are used interchangeably. Can I use a Kofta recipe from the masterchef site for entry to this event. Also should I follow the recipe inside out or can i make additions/ changes to it to suit my needs/ tastes?

    Thanks for your reply.
    Jannet

    ReplyDelete
    Replies
    1. Hi Jannet,
      Thank you so much for visiting and for your interest in our event.
      You can use ANY recipe from the Masterchef series and yes, you can also alter it as per your tastes and preferences. YOu can make desserts, mains, entrees....simply anything you fancy. Dont forget to mention Cook like a Star in your post and link it back to us.
      See ya soon blog hopping with us :D

      Delete
  11. looks so healthy & delicious...mouthwatering!

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  12. Wow, Anuja! I wish that I'm your neighbour, then I could drop in and invite myself to join you for dinner! Looks delicious!
    It is great that you are co-hosting together with Zoe! Will be submitting a post soon! Have a great week!

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  13. Hi Anuja, the kebab looks really delicious! Wish I can have one right now ;)

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  14. Hi Anuja,
    Kebeb is always my favorite. Yours look awesome. I didn't know kebab can be in patties and your way of preparing it is a special to me. I used to know kebab is in skewer form. Now I can prepare my own kebab with this recipe. Thanks for the great recipe.
    mui..^^

    ReplyDelete

Thank you so much for taking the time to comment! Happy baking! :)

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