Galouti Kebab

What are Galouti Kebabs?

Galouti kebabs are a signature dish from the city of Lucknow, India. Galouti kebabs, renowned for their "melt-in-your-mouth" texture, offer a variety of options spanning both traditional meat-based recipes and popular vegetarian alternatives. The type you choose depends on personal preference and dietary needs. 

 

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 Non-Vegetarian Options:

These options follow the traditional Awadhi cuisine style, originally created for a toothless Nawab (ruler) of Lucknow. 

 

Mutton (Lamb/Goat) Galouti Kebab: This is the authentic, classic version. It is made with very finely minced mutton or lamb, tenderized using a paste of raw green papaya and a complex blend of aromatic spices. It's typically pan-fried in ghee and served with ulte tawa ka paratha (an inverted griddle flatbread) or rumali roti.

 

Chicken Galouti Kebab: A popular variation for those who prefer chicken. It uses minced chicken and green papaya to achieve a similar soft, succulent texture. 

A simple yet delicious kebab where the meat is usually tenderized and mixed along with spices, shaped into a kebab and shallow fried. 

Vegetarian Options:

Vegetarian versions effectively mimic the soft texture of the original by using a variety of ingredients as a base. 

Rajma (Kidney Bean) Galouti Kebab: A widely popular and healthy vegetarian option. Boiled and mashed kidney beans are combined with spices, gram flour (besan), and sometimes mashed potatoes or paneer to form soft patties.

Mushroom Galouti Kebab: Minced mushrooms are seasoned with spices and pan-grilled, offering a rich, earthy flavor profile that is a close match to the original's essence.

    Paneer Galouti Kebab: A quick and easy option made with grated paneer, roasted 

ca    cashew nuts, and gram flour.

    Arbi (Colocasia) or Yam Galouti Kebab: Mashed arbi or elephant foot yam is blended w    to  a nutty mixture and spices to create a tender, melt-in-the-mouth texture. 

 

 

 

        Serving Suggestions:

        Galouti kebabs are versatile and can be served in several ways:

        As a main course: Paired traditionally with roomali roti or ulte tawa ka paratha.

    Best Served Chicken Or Mutton Minced Galouti Kebab as an appetizer along                 with Pudina Dahi Chutney and Pickled Onions and with a meal of Nawabi Tawa             Paratha, Dum Pukht Gosht and Carrot Cucumber Tomato Salad with Lemon and                 Coriander Recipe

 

    Time: Prep: 1 hr.

    Cook: 15 min

    Total: 1h 15 min

    Makes: 8 servings

    Meal: Appetizer

    Cuisine : Lucknowi

 

    Ingredients:

    500 gram Chicken breasts chopped or Half kg Mutton or

    Lamb Kheema meat

1 Onion, slice

    6 cloves Garlic, chopped 

    1 inch Ginger, chopped 

    1 tbsp Raw papaya , paste

    Half tsp Cardamom Powder (Elaichi)

    Half tsp Coriander (Dhania) Powder

    One Mughlai Meetha Attar, drop

    One tsp Rose water

    Saffron strands, a few

    Half tsp Garam masala powder

    Quarter cup Gram flour (besan)

    Salt and red chillie powder and Kababchini (Tailed pepper), powdered as per taste

    Ghee for shallow frying 

    One tbsp Oil

 

    Method: for Chicken or Mutton Minced Galouti Kebab

 

    To begin making the Chicken or Mutton Minced Galouti Kebab Recipe, into a     preheated pan, add oil. Once the oil is slightly hot, add in the sliced onions. Sauté on low         to medium heat until the onions are caramelized. Once done turn off the heat and allow     the caramelized onions to cool.

    Into a small jar of the mixer grinder, add the caramelized onions, garlic, and ginger and     blend to make a smooth paste. 

    Pound the kebab chini in a pestle and mortar to make a fine powder. (Kabab Chini is         called Tailed Pepper in English, it's a spice with an aroma similar to cloves, cinnamon,         and nutmeg, used in Indian cooking for flavor and preservation).

    Add the chopping blade to a food processor and then add the chicken or mutton             minced. Blend to make a smooth mince.

    Add raw papaya paste, garam masala powder, cardamom powder, rose water, saffron         strands, mughlai meetha attar, kabab chini powder,  coriander powder, gram flour and     salt to taste to the minced chicken mutton mince. Blend to combine all the   

    ingredients.

    Once done, remove the Galouti Kebab Mixture into a bowl. Cover and refrigerate for 2     hours.

    After 2 hours divide and shape the mixture into round kebabs. 

    Place the Chicken or Mutton Mince Galouti Kebab on a preheated pan. Drizzle Ghee         and pan fry until golden brown on both sides. 

    Transfer the Chicken or Mutton Mince Galouti Kebab to a serving platter and serve             hot.

    Serve Galouti Kebab as an appetizer along with Pudina Dahi chutney (recipe given             below) and Pickled Onions and with a meal of Nawabi Tawa Paratha, Dum Pukht             Gosht and Carrot Cucumber, Tomato Salad with Lemon and Coriander.

 

                     

Pudina Chutney with curd for tandoori snacks:

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes 

Servings: 8

Course: Appetizers Side Dish

Diet: Gluten Free, Vegetarian

Cuisine: North Indian

 

Important Tips:

Use only the leaves and do not use the stems.

Make sure the mint leaves are fresh and not wilted or stale.

To make a spicy chutney add more green chillies.

Lemon juice is added to avoid discoloration. But feel free to omit adding lemon juice if you do not prefer.

Grind or blend the mint leaves and other ingredients finely.

Do not add too much water so as not make a thin chutney.

If you can get black salt, then please do add it.

Also do try to add chaat masala and do not skip it.

 

Ingredients:

1.5 cups mint leaves – rinsed

1 cup coriander leaves (cilantro) – rinsed

1 onion – small-sized chopped

3 to 4 garlic cloves – small to medium, chopped (optional)

1 inch ginger – chopped roughly

1 to 2 green chilies – chopped

3 to 4 tbsp curd or preferred unsweetened yogurt

1 tsp roasted cumin powder

1 tsp chaat masala

1 tsp dry mango powder (amchur) or dry pomegranate seeds powder (anardana powder) or half tsp lemon juice (optional)

Black salt or rock salt or regular salt as per taste

2 to 3 tbsp water or add as required – for grinding or blending

 

Method:

Take the fresh curd in a bowl and beat it with a whisk or spoon till smooth.

Mix the roasted cumin powder, chaat masala, dry mango powder (amchur), lemon juice (optional) and salt with the curd.

Rinse both the mint and coriander leaves very well in water. Then grind the mint leaves, coriander leaves, and ginger, garlic, onion and green chillies with 2 to 3 tablespoons water to a smooth and fine consistency.

Mix the freshly ground green chutney with the curd to get an even color.

Check the chutney for salt and taste and add more salt or the spice powders if needed.

Serve the pudina curd chutney with any tandoori snack or starter.

Refrigerate the remaining chutney in an airtight steel box. It keeps well for 1 to 2 days in the fridge.

 

Chinese Lemon Chicken

Chinese Lemon Chicken

This often requested Chinese lemon chicken recipe is a delicious, refreshing alternative to the usual crispy sweet and sour chicken.

Important Lemon Chicken Cooking Tips: 

When making this acidic sauce, make sure you use a non-reactive or stainless steel pan.

Make sure you wait at least 5 minutes after the first fry before the second fry. This allows the chicken to cool, giving time for moisture to escape, resulting in crispier results.

If making this Chinese lemon chicken recipe ahead of time, you can fry the chicken, make the sauce, and store them separately. Once ready, you can refry the chicken and reheat the sauce, then do a final toss before serving. 

If you have lots of other dishes, it is best serve the chicken and the sauce separately. When ready to eat, pour the sauce over the chicken just before enjoying. If you do this, feel free to double the sauce recipe so it does not run short! 

If you like black pepper, you can try topping your lemon chicken with some freshly ground pepper for a tasty lemon pepper flavor!

Garnish with sesame seeds.

Prep: 40 minutes 

Cook: 20 minutes 

Total: 1 hour 

Serves: 4  

Ingredients:

For the chicken:

Half kg. boneless skinless chicken breast (or thighs—cut into chunks)

2 tsp white grape juice or white wine

Quarter tsp garlic powder

Quarter tsp cooking oil

1 tbsp cornstarch

Salt and white pepper powder as per taste

Oil for frying (such as peanut, vegetable, or canola oil)

Batter option:

Half cup all-purpose flour

2 tbsp cornstarch

Pinch turmeric powder (optional)

Quarter tsp teaspoon baking powder

Salt and white pepper powder as per taste

Quarter tsp  oil

Half cup cold beer club soda

Crispy coating option:

Half cup cornstarch

2 tbsp all-purpose flour

Pinch turmeric powder (optional)

Quarter tsp oil

Salt and white pepper powder as per taste

For the lemon sauce:1-2 fresh lemon juice, Half lemon for slices, and 1 teaspoon lemon zest)

Quarter cup water

1 & Half tbsp  cornstarch (mixed into a slurry with 1 Half tbsp water)

Salt and sugar as per taste

Method:

Marinate the chicken:

Toss the chicken in the wine, garlic powder, oil, cornstarch, salt and white pepper. Set aside for 20 minutes (or overnight, if marinating in advance).

 

Fry the chicken:

For the batter fried version, combine flour, cornstarch, baking powder, salt, white pepper, and turmeric (if using). Just before you’re ready to fry, mix in the water or club soda and oil, just until the batter is smooth. Dredge the chicken in the remaining flour. Heat a small pot of oil. Drop 5-6 pieces of the marinated, dredged chicken into the batter, and use chopsticks, a fork, or your fingers to coat the chicken, placing each carefully into the oil. Adjust the heat to maintain the oil temperature (dropping the chicken into the oil will immediately lower the temperature).

For the crispy coating option, heat 2 cups of oil in your wok for shallow frying. Combine the cornstarch, flour, salt, white pepper, turmeric, and oil. Dredge the chicken in the dry mixture, and drop them into the oil, in batches of 5-6 pieces.

Use chopsticks or a slotted spoon to carefully turn the chicken pieces occasionally (in either case!), so all sides are uniformly fried. Fry for about 2 to 3 minutes, or until the chicken is light golden brown and crispy. Remove with a slotted spoon, and let any excess oil drain off before placing onto a rack or paper towel lined plate. Repeat until all the chicken has been fried.

Make the lemon sauce & assemble the dish:

Juice the lemon(s) until you get quarter cup juice. Slice a few thin rounds of lemon, and zest the remainder so you have about 1 teaspoon. Add the juice, zest, and slices to a non-reactive/stainless steel saucepan over medium-high heat, along with the water, sugar, and salt. Bring to a simmer.

While the sauce is coming up to a simmer, reheat your oil. Fry your chicken into the oil in 2 batches, re-frying each batch, maintaining the heat at least for 2 minutes, or until crispy.

With the lemon sauce still simmering, slowly stir in the cornstarch slurry (what is a slurry - it is a liquid mixed with a solid (like flour or cornstarch) to create a smooth, lump-free liquid that thickens sauces, soups, gravies, or acts as a coating for frying. It's made by whisking starch with cold liquid (water/broth) to prevent lumps, then gradually adding it to hot food, bringing it to a simmer to activate the thickening) until the sauce is thick enough to coat a spoon. If the sauce thickens to this point before you add all of the slurry, don’t add the remainder; just discard it! You can do this while the chicken is frying for the second time.

Once all the chicken is fried, toss it into the sauce, and fold it in with 3-4 scooping motions, until the pieces are lightly coated.

Plate and serve, pour sauce over it just before eating immediately! If you like, you can garnish with additional fresh lemon slices.

Garnish with topping your lemon chicken with some freshly ground pepper for a tasty lemon pepper flavor!

Garnish with sesame seeds.

Best served with fried noodles or fried rice or hot steamed rice.

Enjoy!

Tangra Fish Fingers

Super crispy from the outside and juicy from inside, these Homemade Fish Fingers are a amazing to make. You can’t go wrong with this delicious and easy recipe.

 

Important Notes:

 

Do not coat the fingers with breadcrumbs and keep them. Coat them individually and keep dropping the fish fingers into the oil immediately after coating.

 

You will need boneless fillets of any white fish cut into fingers (batons). Tilapia, cod, swai, (swai fillets are boneless, skinless cuts of a freshwater catfish native to Southeast Asia, known for their mild flavor and flaky texture) or haddock works great.

Use fresh or frozen fish to make this fish finger recipe. If using frozen fish, make sure to thaw it before using it.

Avoid using lean fish like tuna, and swordfish as they dry out quickly.

Make sure to pat dry the fish before marinating.

You can adjust the red pepper flakes and black pepper as per your taste.

Fry on medium heat for the best result.

Prep: 10 minutes 

Cook: 20 minutes 

Marination and resting Time: 20 minutes 

Total: 50 minutes 

Servings: 4 people

Ingredients: 

 

To Marinate the Fish:

500 gms. boneless fish fillets fresh or frozen

2 tbsp freshly squeezed lime juice

Half tsp ground turmeric

1 tsp ginger garlic paste

Salt, Red Chilli Flakes, Crushed Black Pepper as per taste

 

To Make the Batter:

2 tbsp all purpose flour

1 tsp rice flour

2 tsp cornstarch

2 large eggs

Quarter tsp baking soda

To Coat the Fish:

1 cup regular bread crumbs 

To Fry the Fingers

Oil as per requirement

 

Method:

 

Marinate the Fingers:

Wash the fish fillets. If using frozen fillets, make sure to thaw them.

Once washed, wipe them well using a kitchen towel.

Cut the fillets into batons (fingers) using a sharp kitchen knife, following the natural lines of the fillet. The strips should be approximately half inch wide and 2 inches long.

Transfer the fingers to a medium-sized mixing bowl.

Add salt, lime juice, turmeric, red pepper flakes, black pepper, and ginger garlic paste.

Mix everything well using your fingers and set aside for 10 minutes.

 

Make Batter to Coat the Fingers:

Stir together all-purpose flour, rice flour, cornstarch, eggs, and baking soda in another medium-sized mixing bowl.

Add the marinated fish to this mixture and keep it aside for another 10 minutes.

Fry the Fingers:

Heat 4-5 cups of oil over high heat in a medium-size skillet.

Once the oil is hot, set the heat to medium.

Coat the fish fingers, one by one, with bread crumbs and drop them in hot oil.

Deep fry the fingers until golden brown on medium heat. Keep flipping them once in a while using a slotted spoon. Do not overcrowd the pan while frying the fingers. Fry them in batches; otherwise, they will not turn out crispy.

Once the fingers are browned and crispy, drain them on a plate lined with paper tissues.

Serve hot with a dipping sauce (recipe given below).

Dipping Sauce is creamy, a bit tangy and sweet and takes barely a minute to make.  Particularly great with crunchy crumbed chicken tenders, popcorn chicken, nuggets and fish fingers, for veggie sticks and spoon it over simple pan-fried chicken or fish, or pork pan fried with just a little salt and pepper.

 

Note: You can substitute the mayonnaise with yogurt for a lower fat version. Whole egg mayonnaise (the label will specify as such) is creamier, smoother and more balanced than regular mayonnaise which is typically sharper and/or sweeter.

For a brighter yellow colour use 50/50 dijon (dijon mustard got it's name because it originated in Dijon, France.) One of the biggest differences from yellow mustard is that it is made from brown or black mustard seeds rather than yellow mustard seeds and American yellow mustard.

Keeps for 2 – 3 weeks in the fridge. 

 

Ingredients:

Half cup mayonnaise and preferably whole egg

2 tbsp dijon mustard or yellow mustard

2 tbsp honey

1 – 2 tsp apple cider vinegar or lemon juice

Salt and white pepper as per taste

 

Method:

Mix the ingredients together, starting with vinegar or lemon juice then adding the other if you want it a bit tangier.

Ready to use and enjoy with the snacks for dipping!