Mughlai Masalas

Galouti Kebab Ingredients

500 gm mutton mince 100 gm raw papaya 10 gm salt 3 tsp red chilli and garam masala powder 1 tsp black pepper powder 100 gm fried onion 50 gm roasted channa powder 50 gm cashewnuts 50 ml kewda water 100 ml ghee 5 cloves

Method Clean the papaya, peel cut into cubes and make a fine paste, add salt. Make a paste of fried onion & cashewnut, keep separate. Mix all the spices & above paste with mutton mince. Smoke the mixer with ghee and clove to infuse the aroma. Make small round cakes & grill it on hot plate. Cook both sides and serve hot.

Aloo Kishmish Bharta Ingredients 500 gm diced potato 100 gm diced onion and tomato 5 gm chopped garlic 1 tsp each of salt, red chilli, turmeric, chat masala 50 gm freshly chopped coriander 1 tbs ghee 10 gms garlic leef Method Roast or boil the potato well. Then, crush the potato in chunks and mix with all the masalas, raw onion and tomato. Heat oil in a pan; temper whole methi seeds till brown. Add turmeric powder and potato mixture. Cook for five minutes. Finish with ghee, garlic leefs and chopped coriander leaves. Serve hot.

Pineapple Ka Muzafar Ingredients 1 kg (each) of pineapple, basmati rice and sugar l 50 ml Kewda l 1 gm saffron l 15 green cardamoms l 10 cloves l 250 gm khoya l 2 tsp food colour (orange) l 250 ml ghee l 20 gms pista l 20 gm almond

Method Peel pineapple and cut into small strips. l Soak rice for 40 minutes l In a pan add a glass of water, sugar and make syrup. Later on add pineapple with dry fruit cook it for a minute. l Take another container add 4 litres water with cloves, cardamom and food colour, boil it. Add rice into boiled water and cook it till 70 percent. l Strain the rice and cook the rest in sugar syrup till it gets reduced. Finish with khoya and ghee.