Galauti kebab Recipe Visiting Chef, Shahnawaz Qureshi, Courtyard By Marriott Bengaluru Hebbal.
Courtyard By Marriott Bengaluru Hebbal is known for curating some of the choicest of food fairs has got yet another alluring offering from the House of Qureshi’s with Chef Shahnawaz Qureshi. He brings signature recipes from the legendary Qureshi’s Kitchen. Chef Shahnawaz Qureshi and Courtyard Hebbal’s Indian master chef Sirajuddin at Nazaara have come together to make this food festival one to remember. It promises an incredible lineup of dishes and desserts that are bound to rekindle your palate.
Chef Shahnawaz is from the fourth generation of QURESHI’S family and the recipes he learned from them are family jewels, which were used by ancestors while serving the Nawabs. His unique 200 years old cooking techniques is what makes the cuisine truly different. Chef Shahnawaz is from the fourth generation of QURESHI’S family and the recipes he learned from them are family jewels, which were used by ancestors while serving the Nawabs. His unique 200 years old cooking techniques is what makes the cuisine truly different.
Total Time: 70 mins
Prep Time: 30 mins
Cook Time: 40 mins
Diet: Non-vegetarian Meal
- 500gm minced meat
- Salt to taste
- 25-30gm raw papaya
- 3 tsp ginger-garlic paste
- 20gm brown onions
- 100gm desi ghee (clarified butter)
- 2 tbsp yoghurt
- 3 tsp red chilli powder
- 1 tbsp, roasted gram flour (besan)
- 1/2 tsp potli masala
- 3 tbsp mace and cardamom powder
- Few drops of kewra water
- Few drops of rose water
- Wash the mutton carefully in a sieve or muslin cloth with running water and keep aside in the strainer to allow the water to drip off.then minced mutton
- Add salt, papaya paste and ginger garlic paste. Rub the mixture well with the palm of the hands. Keep aside for 50-60 minutes.
- Grind the brown onions with the brown cashew.
- Combine the minced meat, red chili powder, onion and cashew paste, gram flour, gauloti masala, mace and cardamom pather ke Phool pipli powder, sweet iitr and saffron mix well.
- Place in a lagan and apply dhungar. For this, place a small bowl in the middle of the lagan containing the meat. Burn a piece of charcoal and place it in the bowl. Immediately, add ghee to the charcoal piece, allow it to smoke, and cover with a lid to allow the smoke to flavour the meat.
- Divide the mixture, shape into round patties.
- Place a mahi tawa on fire and add some ghee. Fry the mince patties on both sides on a slow flame till they are cooked to a golden-brown colour. Remove from the griddle and serve hot with ulte tawa ka Paratha with onion rings, green chutney and lemon,