How to make Galouti Kabab? - letsdiskuss
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Ram kumar

Technical executive - Intarvo technologies | Posted on | Food-Cooking


How to make Galouti Kabab?


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Chef (REDFORT CHINA BEIJING ) | Posted on


Galouti Kabab, better known as Tunday ke Kabab, is the mouth-watering delicacy of Lucknow. You, however, don’t have to visit Lucknow necessarily to have this delicious dish. Given below is its recipe. 


Letsdiskuss (Courtesy: HungryForever)


Ingredients:

• Minced meat: 500 grams
• Black cardamom: 3
• Cinnamon: 2 small pieces
• Garam Masala: ½ teaspoon
• Nutmeg powder: ½ teaspoon
• Semolina: 2 tablespoons
• Egg: 1
• Egg white: of 1 egg
• Gram flour: 4 tablespoons
• Onions (finely chopped): 2
• Ginger-garlic paste: 2 tablespoons
• Green coriander (chopped): 2 tablespoons
• Tandoori masala: 1 teaspoon
• Red chili powder: ½ teaspoon
• Butter: 3 tablespoons
• Salt: according to taste

Method:

• Wash the minced meat and drain out all the water by squeezing it.

• Put the meat, black cardamoms, cinnamon, garam masala, and nutmeg powder in a pressure cooker, add water, cover the lid, and keep it on the gas stove to cook.

• Let the ingredients cook until all the water has evaporated. You can check for it by opening up the lid after some time.

• When the meat has been cooked, let it cool, and then grind all the ingredients of the cooker in the mixer.

• Now heat some edible oil in a pan, and fry the chopped onions in it.

• Grind the fried onions too in the mixer.

• Mix the paste of fried onions, ginger-garlic paste, red chili powder, tandoori masala, garam masala, and salt, with the paste of the meat.

• Heat a pan on the gas, and roast gram flour in it. Add butter and coriander leaves to the flour and mix well.

• Mix the flour also with the mixture prepared before and keep the resultant mixture in the refrigerator for an hour.

• Prepare a solution of semolina, egg, and egg white in a bowl.

• Take the meat mixture out and divide it into small lumps. Give each lump your desired shape.

• Heat oil in a pan for deep frying the kababs.

• Dip each lump in the semolina solution and fry in the oil. Take out when it turns light brown.

• Deep fry all the lumps in the same way.

• Serve with green chutney or tomato ketchup.


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