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.
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.
Shahnawaz Qureshi, is visiting chef Courtyard By Marriott Bengaluru Hebbal as 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. The hotel is hosting a festival Dine like the Nawabs which is till 22nd May.
Dahi ke Kabab
For outer coating
• Hung Curd* - 1 cup
• Oats Powder - ¾ cup
• Chat masala - ¼ tsp
• Chopped green chilies - 2 tsp
• Garam masala - 1 tsp
• Salt to taste
• Chopped cilantro - 2 tbsp
• Grated Paneer - 1 cup
• Mint and coriander chutney - 2 tbsp
• Chat masala - 1 tsp
• salt to taste
• raisin - 2 tbsp
• Pinch of sugar
• Garam Masala - 1 tsp
1. Take Besan in a pan and roast it for a while
2. Take hung curd in a bowl, add salt, roasted black pepper and coriander chop, green chilies, chopped onion, chopped ginger, chopped cashew, and yellow chili.garam masala, elachi, and mace powder and grated paneer, and roasted besan.
3. Mix all the ingredients together to make dough.
4. Pull out round pieces from the dough.
5. Fry the round pieces in a Tawa until golden brown.
6. Serve the hot Dahi kebabs with mint chutney.
• 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
1. 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
2. Add salt, papaya paste and ginger garlic paste. Rub the mixture well with the palm of the hands. Keep aside for 50-60 minutes.
3. Grind the brown onions with the brown cashew.
4. 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.
5. 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.
6. Divide the mixture, shape into round patties.
7. 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.