Recipes from Mughlai and Awadhi kitchen

Galouti kebab

Ingredients

500 gm mutton mince
100 gm raw papaya
10 gm salt
3 tsp red chilli and garam masala powder
1 tsp black pepper powder  
100 gm fried onion
50 gm roasted channa powder
50 gm cashewnuts
50 ml kewda water
100 ml ghee
5 cloves

 Method
Clean the papaya, peel cut into cubes and make a fine paste, add salt.
Make a paste of fried onion & cashewnut, keep separate.
Mix all the spices & above paste with mutton mince.
Smoke the mixer with ghee and clove to infuse the aroma.
Make small round cakes & grill it on hot plate.
Cook both sides and serve hot.

Aloo ka bharta

Ingredients
500 gm diced potato
100 gm diced onion and tomato
5 gm chopped garlic, a little methi seeds
1 tsp each of salt, red chilli, turmeric, chat masala
50 gm freshly chopped coriander
1 tbs ghee
10 gms garlic leaf
 

Method
Roast or boil the potato well.
Then, crush the potato in chunks and mix with all the masalas, raw onion and tomato.
Heat oil in a pan; temper whole methi seeds till brown. Add turmeric powder and potato mixture. Cook for five minutes.
Finish with ghee, garlic leaves and chopped coriander leaves.
Serve hot.

Aloo ka Bharta

Pineapple Ka Muzafar

Ingredients
1 kg (each) of pineapple, basmati rice and sugar

50 ml Kewda

1 gm saffron

15 green cardamoms

10 cloves

250 gm khoya

2 tsp food colour (orange)

250 ml ghee

20 gms pista

20 gm almond

Method
Peel pineapple and cut into small strips.

Soak rice for 40 minutes

In a pan add a glass of water, sugar and make syrup. Later on add pineapple with dry fruit cook it for a  minute.

Take another container add 4 litres water with cloves, cardamom and food colour, boil it. Add rice into boiled water and cook it till 70 percent.

Strain the rice and cook the rest in sugar syrup till it gets reduced. Finish with khoya and ghee.

Pineapple Ka Muzafar

— Recipes courtesy Chef Anwar Ali Ansari in the guidance of Chef Satya Kedarnath (aka Chef Sunny), Terracotta’s kitchen,,Vivanta by Taj