This recipe is inspired by the Mughlai cooking. It is medium spicy and has a rich taste of cashew along with aromatic ginger and garlic, prepared in a onion-tomato gravy.

Ingredients:

For the marinade-

1/2 kilo mutton (goat/lamb),

1/2 cup yogurt,

1 tbsp red chilli paste.

For the masala-

1 onion; finely chopped,

2 tomatoes; finely chopped,

4-5 garlic pods; crushed,

2″ piece ginger; juilliened,

1 tsp jeera (cumin seeds),

1 tsp rai (mustard seeds),

2 dry red chillies; broken into pieces,

1 tsp cumin power,

1 tsp coriander powder,

1 tsp red chilli powder,

2 tbsp cashewnut paste,

Salt to taste,

1 tsp dry fenugreek leaves (kasoori methi),

Oil for frying,

1 green bell pepper; cut into 1″ pieces to garnish (optional).

Method:

In a large bowl, combine yogurt and red chilli paste and whisk until smooth. Add the mutton pieces and coat them well. Let the meat marinate for 30-40 minutes. Then heat some oil in a large deep frying pan and add mustard seeds. When they splutter add cumin seeds, garlic and ginger and fry on low flame for 2 minutes. Then add onion and saute for few minutes. Then add dry red chillies, red chilli powder, ground cumin, ground coriander, mix and fry for 2 minutes. Now add tomatoes and cover and cook until they turn soft and the gravy starts leaving oil. Then add the marinated meat and bhuno (stir-fry) on low-medium heat for 5-6 minutes. Then add some water, mix well and cover and cook for 15 minutes. Then add cashew nut paste, crushed kasoori methi, salt and again cover and cook until meat is tender. Then transfer to serving bowl and garnish with green bell pepper. Serve with hot butter roti, naan, parathas or pilaf/rice.

Ingredients:
For the kadhi-
2 cups thick buttermilk; little sour,
2 tbsp gramflour (besan),
1/4 tsp turmeric powder,
A pinch of asafoetida (heeng),
4 dry red chillies,
1/2 tsp mustard seeds,
1 tsp cumin seeds (jeera),
2 tbsp ground onion,
1 tsp minced garlic,
1 tbsp chopped coriander leaves,
4 green chillies,
Salt to taste,
Ghee or oil for tempering,
Water.

For the kebabs-
250gms meat mince,
1/2 cup chana dal (split gram),
1/4 cup thick yogurt,
1/2 tsp cumin seeds (jeera),
1/4 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp dry coriander powder,
1 tsp cumin powder,
2 tsp ginger-garlic paste,
Oil for frying,
Water.

Method:
For the kebabs-
Mix all the ingredients in a pan, add water to cover all the ingredients and cook the mince till tender. Reduce all the liquid, till the mixture is dry. Now grind this mixture till fine. Knead and roll small balls. Heat oil in a pan to shallow fry the kebabs. Fry the kebabs in batches of 4-5 at a time. Meanwhile prepare the kadhi.

For the kadhi-
Mix gramflour, turmeric powder with the buttermilk and stir well.
Heat little ghee in the kadhai, add mustard seeds and let them splutter. Then add cumin, asafoetida, red chillies, green chillies, ground onion and garlic and cook for 2 minutes. Then add some coriander leaves and mix. Add little water and cover with lid till it boils. Then add the buttermilk mixture, keep stirring so that lumps are not formed. Add more water if required to get the desired consistency (not very thick and not very thin). Bring to boil.

While serving place kebabs in the serving bowls and then pour the kadhi on them. Ganish with little coriander and serve hot with steamed or jeera rice.

Galouti kebabs have originated in Awadh – Lucknow in Uttar Pradesh (India). Try this simple yet delectable recipe.

Ingredients:
1/2 kilo meat mince,
2 tbsp ginger-garlic paste,
1 tbsp butter/cream,
2 tbsp raw papaya; minced,
1/4 tsp green cardamom (chhoti elaichi); ground,
1/4 tsp mace (javitri); ground,
1/2-3/4 tsp red chilli powder,
Salt to taste,
2-3 tbsp (or as required) gramflour (besan),
Oil for deep/shallow frying.

Method:
Wash and drain the mince, let it dry. Then mix together all the ingredients with the mince (except oil) and prepare a dough like mixture. Adjust the quantity of gramflour as required for binding. Set this mixture in the refrigerator for half an hour to one hour.
At the time of preparation, heat oil in a kadhai (wok) for deep frying or in a pan for shallow frying, on medium flame. Divide the mince dough into small equal size portions, and shape them into flat rounds. Fry them on low flame until both sides turn evenly reddish-brown. Serve hot with mint and coriander chutney.

Ingredients:
1 kg minced meat (kheema) with fat or fat separated,
100 gms raw papaya; grated,
125 gms gram flour (besan); lightly roasted,
125 gms cashew nuts,
3 onions; finely chopped,
4 tbsp browned onion paste,*
1/2 tsp rose petals; chopped,
1 tsp saffron (kesar) mixed with little warm milk,
1 tbsp rose water or kewda essence,
Salt to taste,
75 gms + 1 tbsp clarified butter (ghee).

Dry spices-
1 tsp ground cloves (laung),
2 tsp green cardamoms (chhoti elaichi),
1/2 tsp ground nutmeg,
1/2 tsp ground mace,
1/2 tsp ground javitri,
1 1/2 tsp red chilli powder,
1 tsp white pepper; ground,
2 tbsp poppy seeds (khus khus).

Method:
Combine the mince, papaya, onion, onion paste, poppy seeds and cashew nuts in a food processor and blend till smooth. (Add meat fat while blending if you have separated it.)
Transfer this paste to a mixing bowl and add all the dry spices, rose petals and salt. Then add the saffron (with milk), rose water/kewda essence and 75 gns clarified butter (ghee). Now add the gramflour and knead a soft dough. Set this mixture in the refrigerator for few hours. For best results chill overnight.
At the time of preparation, divide the entire dough into equal size portions (around 20-22). Grease your hands with oil/water and shape each portion around the skewers like a sausage. Preheat the grill or barbeque at 325 degree F (160 degree C) for 10 minutes. Place the skewers on the grill for 3-4 minutes, then rotate, baste with ghee and again grill them for 3-4 minutes. Serve hot with chutney, onion rings and sheermal.

Ingredients:
For the paratha covering-
2 cups whole wheat flour (atta),
1 cup maida,
Salt to taste,
2 tbsp melted ghee,
Water for kneading.

For the kheema stuffing-
500gms minced chicken or mutton,
1 onion; chopped,
1 tomato; finely chopped,
Few mint leaves,
1/2 cup chopped coriander leaves,
1 tbsp ginger-garlic paste,
1-2 green chillies, finely chopped,
2 tsp dhania (coriander) powder,
1 tsp jeera (cumin) powder,
1 tsp garam masala,
Salt and Red chilli powder to taste,
Oil for frying.

Method:
Combine all the ingredients for the paratha covering and knead a dough. Use little oil to knead the dough when it is almost ready.
To prepare the kheema stuffing, heat some oil in a pan, add onion and saute till it turns transparent. Add ginger-garlic paste to it and fry for 2 minutes. Then add green chillies, all the spices, mix well. Now add the mince and again mix. Cover and cook till meat is tender and fully cooked. Uncover and add chopped mint leaves and coriander leaves. Add salt, mix well and remove from flame. Let this mixture cool down before you start making parathas.
Make small balls (you make for any paratha) and roll into small puri. Then fill it with a spoonful of stuffing and seal this puri properly. Then dust with flour and roll into paratha. Heat a tava (griddle) and place a paratha on it. Apply some ghee/oil/butter on the top side evenly and then flip it over. Apply some ghee/oil/butter on the other side and roast the paratha evenly from both the sides. Serve hot parathas with any curry or butter.