Shahi Korma

Shahi Korma

Preparation Time : 1 hour
Cooking Time : 30 minutes
Serves : 8

Ingredients 

• 1 kg mutton

• 5 finely chopped onions

• garlic paste

• 1 tbsp turmeric powder

• 1 cup yogurt

• 1 cup oil or ghee

• 1 cup cream

For Crushing 

• 2 tbsp ruh kewra

• 6-7 chotti illaichi

• 7 cloves

• 2 blades of javetri ( mace )

• pinch of kesar

• 1 tbsp saboot dhania

• kali mirch 10-20

• chopped ginger

Method 

1. Grind garlic flakes with 1/2 cup water. 
2. Grind saboot dhania, ginger and kali mirch to a paste.
3. Crush javetri, seeds of chotti illiachi, laung and kesar. Add ruh kewra.
4. Heat oil/ghee, fry the grated onions till golden brown.
5. Add garlic paste, cover the pan and cook for 5 minutes.
6. Add mutton, haldi, salt and lightly beaten yogurt. Cover and cook till the water dries.
7. Bhunno the mutton for 15 minutes till golden brown.
8. Add red chilli powder and coriander seeds, kali mirch and ginger paste.
9. Add 2 cups of hot water. Cover and cook on slow fire till the mutton becomes tender.
10. Add crushed ingredients and cream to the cooked mutton. Leave it over slow flame for 10 minutes.
11. Serve hot with rice or chapatties... 

Shami Kebab

Shami Kebab

PRESSURE COOK

• 1/2 kg mutton mince ( keema )

• 1/4 cup channa dal ( soaked )

• 1 onion sliced

• chopped ginger-garlic 

• 2 tbsp saboot dhania

• 1 tbsp jeera

• 2 tbsp chhoti illaichi

• 2 moti illaichi

• 2 sticks of dalchini 

• 1 tej patta ( bay leaf  )

• pepper corns 

• 3-4 dry red chillies

• Salt to taste

• 1/2 cup water

MIX TOGETHER

• 1 chopped onion 

• 1 tbsp chopped poodina

• 1 tbsp chopped hara dhania

• green chillies

• pinch of salt

METHOD

1. Wash the mince in a strainer and press well to drain out the water well through the strainer.
2. Add all the ingredients to the mince and pressure cook to give two whistles.
3. When the pressure drops, uncover the pressure cooker.. If there is any water left, keep the cooker on fire to dry the water.
4. Dry grind the well dried minced meat till smooth without adding water.
5. To prepare kebabs, make tiny balls, flatten both and sandwich them together with a tablespoon of the filling, press gently to stick together.
   
6. Shallow fry in a oil a pan on medium heat, till brown. Serve hot with your favorite chutney :))

Gulati Kebab

Galouti Kebabs

Kebabs are generally dishes of pieces of meat, fish, or vegetables. Mostly kebabs are meat of lambs but bringing in varieties according to taste buds it later includes beef, goat, pork, chicken, etc. It can be used as a main course, starter or as a snack. To prepare tasty and quick  kebabs, its very important to buy good quality meat as it doesnot take enough time. 

Preparation time: 1 hour
Cooking time: 25 minutes
Servings: 8

PRESSURE COOK TOGETHER 

• 500 gm keema ( lamb mince )
• 1/2 tsp garam masala
• 1/4 tsp jaiphal powder ( nutmeg )
• 1/4 tsp javetri ( mace )
• 2 moti illaichi
• 2" dalchini ( cinnamon )                     

OTHER INGREDIENTS 

• 1 1/2 tbsp kachri powder
• 1/4 tbsp mitha soda
• 2 onions ( sliced )
• 2 tbsp ginger-garlic paste
• 1 egg white - separate egg yolk from egg white
• 4 tbsp besan ( gram flour )
• 2 tbsp chopped coriander
• 1 tbsp tandoori masala
• 1/2 tbsp garam masala
• 1/2 tbsp red chilli powder
• 1 tbsp salt 
• 5 tbsp melted butter 
• oil to fry 

BATTER

• 1 egg
• 2 tbsp maida ( plain flour )

METHOD 

1. Wash the mince in a strainer and press out the excess water.
2. Put the mince in a pressure cooker. Add 1/4 tbsp jaiphal, 1/4 tbsp javetri, seeds of moti iliac, sticks of dalchini and 4 cups of water. Give 4-5 whistles.
3. Remove from fire. The keema should be cooked. After the pressure drops, if there is any water, dry out the water completely on fire.
4. Place boiled mince in a mixer blender. Churn till smooth. Keep aside.
5. Now heat 1cup oil in a kadhai and fry the sliced onions till golden brown. Remove from oil with a slotted spoon and grind to a brown paste.
6. Add the brown onion paste, ginger-garlic paste, kachri powder, 1 egg white, salt, chilli powder, tandoori masala and garam masala to the mince mixture. Mix to get a stickey consistency. Remove to a bowl.
7. Roast besan in a kadhai on low heat till light golden and fragrant.
8. Add roasted besan and chopped coriander to the mince mixture. Keep for 1 hour in the refrigerator. Shape mince into flat, in different shapes.
9. Beat 1 egg and add 1 tbsp maida to it, dip the tikkis into the egg batter.
10. Shallow fry on low heat in 4 tbsp oil on a tawa or pan, till brown on both sides. Sprinkle chaat masala and serve with onion rings mixed with some lemon juice and salt. Serve it hot with green chutney :) Have fun !