Traditional Feasting
MINCED BEEF CHAPPALI KEBABS
The word 'kebab' is derived from an Arabic word 'Cabob' which means 'to burn or char'. Most of the famous kebabs like Galouti, Shami and Kakori originated in the Royal kitchens. Traditionally served in the Mughal courts, today has transformed into a common street food. Kebabs are the perfect party snacks. The smoky, char-grilled aroma and melt-in mouth texture can easily get you hooked. Usually served as an appetiser with chutneys and dips, kebabs are made with minced meat and mild spices. Though lamb is the original meat used in kebabs, this dish has been localised to include beef, goat, chicken and other meat varieties.
Ingredients:
500g mince beef
4 tbsp chickpea flour
1 tbsp coriander powder
½ tsp red chilli flakes
1 tbsp ginger paste
¾ tsp cumin powder
6 tbsp finely chopped onion
4 tbsp fresh coriander, coarsely chopped
6 cherry tomatoes cut into quarters
Vegetable or peanut oil
Salt to taste
Method:
Place the mince beef in a bowl. Put the chickpea flour in a small frying pan and set over a medium high heat. Stir the flour around until it turns light golden brown and emits a faintly roasted smell. Remove pan from the heat. Allow it to cool down, and then add to the bowl with the beef. Add coriander powder, chilli, cumin seeds, chopped coriander, onion and tomatoes to the beef. Mix well and form mixture into six patties. Now heat oil in a pan. Fry the beef patties for about two minutes, on each side or until the kebabs are cooked. Serve the kebabs hot, with naan bread, sliced onion rings, fresh coriander leaves and a selection of chutneys.
MOROCCAN LAMB KEBAB
Ingredients:
1 kg leg of lamb fillet, cut into 3/4" cubes
1 medium onion, finely chopped
3 tbsp chopped parsley
3 tbsp chopped cilantro
2 tsp paprika
1 tsp cumin
1 tsp pepper
2 tsp salt
1 tbsp oil
Method:
Combine all ingredients in a bowl. Cover with plastic, and leave the lamb to marinate for several hours in the refrigerator. Transfer the meat to skewers and grill or boil on medium heat about 6-7 minutes on each side, or until the meat is done to your preference. Serve immediately with naan, paratha and salad.
NAAN BREAD
The 'naan' is one of the most popular flat breads served with South Asian food. In particular, accompanying food from the Northern Area of India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan, and surrounding areas. The naan originated from India but is today eaten in most types of South Asian restaurant and homes around the globe. Naan accompanied by keema or kebab was a popular breakfast food of the royals. It is traditionally cooked in a tandoor, or clay oven. Typically, it's brushed with ghee or butter and served hot.
Ingredients:
250g plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
100ml milk
2 tbsp vegetable oil, plus extra for greasing
For the topping -
Poppy seeds or sesame seeds
Chopped garlic and fresh coriander
1 tbsp butter, melted, to serve
Method:
For the dough, mix the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together milk and oil. Mix all ingredients to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky. Place the dough into an oiled bowl, cover and leave in a warm place for 10-15 minutes. Form the dough into five balls. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 2-3 minutes, or until lightly browned. Brush with butter and serve hot.
LACHHA PARATHA
Lachha paratha is a multi layered shallow fried North Indian flat bread. It is a whole white paratha, famous in Punjabi cuisine. Lachha paratha is also called as lachedar paratha. That is traditionally prepared in a tandoor using ghee, but it can also be prepared using oil in a wok.
Ingredients:
2¼ cup whole wheat flour
1 tsp salt
3 tbsp oil
Warm water for kneading
Oil for shallow frying
Method:
Sieve the flour and salt together in bowl.
Rub in the oil and add warm water gradually. Knead until smooth. Cover and leave aside for 30 minutes. Knead again and divide the dough into 8 portions. Shape each into a round ball. Flatten a little. Roll out each flattened ball into a circle of 150mm (6") diameter. Cut into 50mm (2") strips lengthways. Place all the strips over the centre one. Roll like a Swiss roll. Press a little with your fingers. Pour 1 tsp oil on each roll. Take one roll at a time and roll it out into a paratha of about 125mm (5") diameter. When it is done, place it on your palms and lightly press towards the centre to show the layers clearly. Heat a tawa (wok) and cook the parathas lightly on both sides. Apply butter and serve hot.
KEEMA BIRIYANI
Ingredients:
500g rice, ½ kg lamb keema
½ cup grated almonds
8-10 raisins, 1 cup yoghurt
2 tbsp ghee, 1 cup sliced onions
1 tbsp ginger paste, ½ tsp garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 glass milk, 50g butter
1 tbsp rose water, 5-6 mint leaves
1 piece finely sliced ginger
For the garam masala -
2 tsp cumin seeds, 2 tsp coriander seeds
3-4 green cardamom, 2 black cardamom
3-4 stick cinnamon, 2 tsp mace, 1 tsp black peppercorns, 5-6 clove
Water
Salt to taste
Method:
Wash and soak rice in water for half an hour. Dry roast the garam masala ingredients and grind to a fine powder. Heat ghee in a pan and add sliced onions. Cook on low heat. Whisk yoghurt, ginger paste, garlic paste, coriander powder, black cardamom and red chilli powder and add it to the onion. Cook for two minutes. Add lamb keema and sauté. Add salt and garam masala. Cook for some time. Add one cup of water and allow it to simmer. When the keema is done, transfer the keema to another pan. Add milk, butter, almond, water and raisins. Boil the rice. Add rose water and salt and stir. Add cooked keema. Cover it and allow it to cook. Serve the keema biriyani hot.
KASHMIRI PULAO
Kashmiri pulao is a very fancy, sweet, mild, colourful pulao, unlike any other pulao. This Kashmiri cuisine delicacy is very aromatic and has delectable flavour. Kashmiri pulao is very easy to prepare with lots of fruit variations; dry fruits are added generously in this Kashmiri pulao, which makes this unique.
Ingredients:
2 cup basmati rice
½ tsp cumin seed
3 cloves
1 stick cinnamon
2 bay leaves, 2 cup milk
½ cup fresh cream – beaten
½ cup dried fruits (cashew nuts, almonds, raisins)
2-3 edible rose petals
Saffron a tiny pinch (5-6 strands)
2 tbsp ghee, 1 tsp sugar
Salt to taste
Method:
Soak rice in water for half an hour. Drain rice and keep aside. Mix milk, saffron, cream, sugar and salt. Heat ghee in a pan and add cumin seeds, cinnamon, bay leaves, cardamoms and cloves. When they splutter add rice and fry in ghee for 2 minutes. Add milk mixture and ½ cup water. Bring to a boil, cover, lower the heat and simmer till cooked. When it is done, mix in the dried fruits very gently. Serve hot, garnish with rose petals.
BAKED MUTTON
Ingredients:
1 small mutton leg
2 chopped onion
3 tomatoes
2 tbsp lemon juice
2 capsicums
2 tbsp ginger garlic paste
4-5 chopped green chillies
4 tbsp papaya paste
1 tsp all spice powder
1 tbsp chilli powder
1 tbsp crushed black pepper
Aluminium foil as required
4 tbsp oil
Salt to taste
Method:
Debone the mutton leg; now beat with an steak hammer to flatten. Now marinate well with 4 tbsp papaya paste. Keep it aside. In a bowl mix together ginger and garlic paste, green chillies, all spice powder, chilli powder, lemon juice and salt. Mix well. Now marinate the mutton leg with the mixture. Wrap marinated leg in aluminium foil, sprinkle chopped onion, chopped tomatoes and chopped capsicum on top. Lastly bake in a preheated oven on 180 degrees for 30-35 minutes. Now remove from oven, dish it out and serve hot.
GUSHTABA
Gushtaba is a traditional Kashmiri dish. It is a mutton delicacy prepared with mince meat and a blend of spices. Gushtaba is one of the best of meat balls recipe. The succulent flavours melt in the mouth and give you a wonderful experience. Gushtaba is called by Muslims living in the Kashmiri region of India as the "dish of kings". This traditional Kashmiri dish is prepared on important ceremonies and occasions.
Ingredients:
1 kg mince mutton
20g mutton fat
5-6 clove seeds
1 cup finely chopped onion
1 tsp cumin seeds
1 tsp fennel seeds
2-3 cinnamon
2 tbsp ginger garlic paste
1½ tbsp curd
750g macadam
150g pea flour
1-2 tbsp ghee or oil
½ cup kasuri methi
Salt to taste
Method:
Take the minced mutton, mutton fat, clove seeds and some salt in a blender and mix well. Now take the mixture out and make small meat balls. Keep a side. Heat ghee or oil in a deep bottomed pan. Put the chopped onion to it. Fry it till it turns golden brown and then mix them in a blender. Keep this mixture aside in a bowl. Now add the cumin seeds, fennel seeds, cinnamon and ginger garlic paste to the same pan and fry for 2 minutes on a low flame. Pour curd, macadam, and pea flour to it. Continuously stir the whole mixture for. 3-4 minutes on low flame. Add some salt to taste and stir. Put the meat ball into the pan and stir for 1-2 minutes. Add a cup of water. Cook the mixture for 10 -15 minutes with the lid on. When the meat balls have turned soft add kasuri methi and mix well. Cook for 2 minutes over a low flame. Now Gushtaba is ready to be served.
Photo: LS Archive/Sazzad Ibne Sayed
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