Purani Dilli-Cious

Reviving the lost culinary legacy of the Mughal era is what chef Osama Jalali does best

Kathal Ki Shammi

Ingredients 1 kg Kathal 200 gm channa dal 1 tsp ginger paste 1 tsp garlic paste 1 tsp jeera 6 cloves 6 black peppers 2 badi elaichi A small stick of cinnamon 1 tej patta 1 tsp coriander (chopped) 1 onion (chopped) 2 hari mirch l Half tsp peeli mirch powder l Salt to taste

Method Cut kathal into pieces, add spices, masalas and soaked channa dal and put it to boil in 300 gm water. Once done, make a paste in the grinder (thick and fine consistency). Add chopped coriander and onion, make a shammi and shallow fry.

Hari Mirch Qeema

Ingredients 1 kg mince of hand pounded mutton 1 onion for frying 2 onions (chopped) 1 tsp haldi 1 tsp red chili powder 4 tsp coriander powder 250 gm big hari mirch 200 gm desi ghee 2 tsp ginger paste 2 tsp garlic paste Salt to taste

Method In 250 gm ghee, add one sliced onion and ginger garlic paste. Sauté for a minute. Add qeema and sauté till it turns white. Now add turmeric, salt, dhaniya powder, mirch powder and sauté it again for five minutes. Add half a litre water and leave it on medium flame for 15 minutes, till the water dries. Then bhuno (fry) it for some time, till the ghee rises to the top of the qeema. Now, add 150 ml of water; add green chillies and leave it on dum for 15 minutes on spit fire. Serve with hot naan or butter paratha.

Kacche Qeeme ki Tikiya

Ingredients 1 kg mutton mince of Raan 1 tsp ginger paste 1 t sp garlic paste 1 t sp jeera 6 cloves 8-10 black peppers 1 tsp raw papaya paste 60 gm channa powder 2 brown onions 1 tsp mix of jaiphal , javitri and dal chini powder 6 green cardamoms 2 black cardamoms 2 star anise 1 tsp peeli mirch 1 tbsp desi ghee 250 gram ghee for frying Salt to taste

Method Mix all into qeema and massage it for half an hour. Grind it into a qeema machine to form a fine paste. Make kebabs and shallow fry. Serve it with Mint chutney