Tempting Grit...!!

A taste of pleasure….!

Welcome to taste mantra…!!! What you expect me to talk about in my first food blog ,something delightful , spicy , and delish ... well why don’t we start from the historic part of our wonderful nation. The Awadhi cuisine!! Most of the north- Indian people love it’s flavors, it’s quite famous and influenced by the MUGHAL COOKING Techniques!

Awadhi cuisine is known for its “DUM” Cooking style. Dishes like kebabs, korma biryani, nahari kulchas , roomali rotis, sheermal and warqi paranthas. Let’s talk about something mouth-watering , I am sure most of you would have tasted it “THE KEBABS”..  Kebabs are one the best known starter dish savor by Indians and south asians. Awadhi and Punjabi Kebabs are perhaps most popular form of kebab prepared in India. The Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known Awadhi varieties.

I never knew the two different forms , the kebabs of Awadhi cuisine are distinct from the kebabs of Punjab in so far as Awadhi kebabs are grilled on a chula and sometimes in a skillet as opposed to grilled in a tandoor in Punjab. Awadhi kebabs are also called “Chula” kebabs whereas the kebabs of Punjab are called “Tandoori” kebabs.

 As the very name suggests, Galauti kebabs were meant to ‘melt in the mouth’, unlike the usual meat kebabs which are chewy. As for Seekh kebabs, these are skewered and roasted. Kakoris are like Galautis in texture but prepared like Seekh kebabs. Shamis are stuffed ones and Burrahs are quite heavy and wholesome, with a generous amount of meat and spices. Tikka is a typical Indian version, cutlet-some in preparation, texture and flavours.

So,its been enough about just talking about THE KEBABS , why not lets cook some appetizing dishes , I have here one for you ;

RECIPE  OF SHAMMI KEBAB : (material for 4-5 kebabs)

Ingredients: 

1. 200 gm Mutton Keema

2. 100 gm Channa Dal (kadale bele)
3. 2 Onion Finely Chopped
4. Chopped Pudina 
5. Chopped Ginger
6. 4-5 Chillies Chopped
7. 5 tbs Lemon juice
8. 1tbs Garam Masala
9.1tsp Ginger-Garlic paste
10. Salt and Red chilly Powder according to your TASTE!

HOW TO MAKE :

1. Soak the pulses in water for half an hour and then boil it for just 10 -12 mins to make it soft.
2. On the other hand boil keema with Dalcheeni, 2 cloves , 1-2 bay leaves and Salt. Boil it for 15 mins. It is to decline the smell of keema and to make it soft. Drain the water  now.
3. Mash keema , dal and mix it with all the above ingredients.
4. Then make some balls and flaten them with your palm.
5. Take a non-stick pan , grease it buy using oil or you can use butter also. Fry it till it goes Golden Brown!!

6. Serve it with some green coriander leaves , onions , lemon and paranthas! 

ITSSS READYY....!

                                 

Ahemmm..hemm.. it doesn't only sound yummy but even the taste is awesome!! Try this out and send me even your secret recipes so that i can also taste some lavishing dishes! 

Now I am feeling too hungry , LET ME HAVE SOME!!!

So, by now if you are a ‘KEBAB LOVER” let me introduce you to some “Galis” of my City:DELHI , where you can get lip-smacking kebabs!!  When I went through them I also got to know The word of kebab originates from the word “KABUBA” meaning barbecuing in Sumerian language!!! I never knew this before , C’mon lets have some KABUBASS....! 

•  Delicoucies of Jama Masjid , DUJANA HOUSE (586 , Gate No.1 Matia Mahal House) right next to this sits a KEBAB FAROSH sells 3-4 types, you must ask for Special SULTI KEBAB (Rs 6 each )Sutli kebabs are so succulent and soft that they need to be held together by wrapping a thread. 
• In Hauz Qazi chowk (chawari bazaar metro station) opposite to huge building of Hamdard Dawakhana here comes Ghalib’s place(the famous shayaar MIRZA GHALIB) Just on the left of the entrance to Gali Qasim Jan, there sits “USTAD MOINUDDIN” selling deliciously yummy kabaabs for Rs. 6 each. Just miss them to your own loss!!!
• Galauti kebabs: At Chor Bizzare, Asaf Ali Road, Delhi or at The Great Kebab Factory, Radisson Hotel, near the airport. 
• Kakori kebabs: At Al Kausar, Vasant Vihar. 
•  Seekh Kebabs: At Salim’s, Kailash Colony market and Khan Market.
• Burrah Kebabs: At Rahim’s Mughal Durbar, Vasant Kunj.
• Tikkas, malai tikka: The Clintons love Bhukara. 

                                                                                                  --NIKITA (IO)

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