Exclusive Recipe Of Dahi Ke Kabab And Galauti Kebab By Chef Shahnawaz Qureshi
Image Credit: Galouti Kebab by Chef Shahnawaz/ Pic-Courtyard by Marriott Bengaluru Hebbal

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

Dahi ke Kebab/ Courtyard by Marriott Bengaluru Hebbal 

Ingredients

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

For stuffing

    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

METHOD 

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.

Galauti kebab

Galauti kebab by Courtyard by Marriott Bengaluru Hebbal

 

    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

Method 

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.