Recreating the primordial magic of India’s royal era, the Gateway Hotel at Kozhikode is hosting a grand food festival till May 13.
Awadhi Gosht Quorma
Ingredients
Mutton curry cut (washed and drained)-1 kg
Onion sliced thinly-500 gms
Golden fried onion-100 gms
Refined Sunflower oil-200 ml
Ginger garlic paste-100 gms
Cardamom green-5 gm
Cardamom black- 5 gm
Cinnamon-5 gm
Cloves-5 gm
Bay leaf- 5 gRed Chilli powder -to taste
Coriander powder - to taste
Yellow chilli powder- to taste
Deghi mirch- to taste
Salt- to taste
Cashewnut paste-100 gms
Curd-100 gms
Cardamom Powder-5 gms
Kewda essence-15 ml
Method:
Heat oil in a heavy bottomed vessel. Add whole spices and let them splutter.
Add mutton pieces and seal the vessel from all sides on a high flame. Lower the flame and add sliced onion and continue sauteeing until the onion is transparent.
Add ginger garlic paste and saute for two minutes or until the raw smell disappears.
Add the spice powders and salt and cook for a minute. Add the brown onion and curd and cook until the fat separates.
Cover the meat with water and cook, covered on a very slow flame until the meat is done.
Add the cashewnut paste and cook for 10 more minutes. Adjust the seasonings.
Finish with the cardamom powder and kewda essence.
Galawti Kebab
Ingredients
Lean mutton mince-1 kg
Ginger garlic paste-100 gms
Fried onion paste-100 gms
Raw papaya paste-70 gms
Cashewnut paste-100 gms
Dum Pukht Masala powder-to taste
Chilli powder- to taste
Salt- to taste
Roasted gram powder-100 gms
Chopped green chillies-optional-to taste
Chopped coriander leaves -optional
Ghee-300 gms
Method:
Mix all the ingredients together. Knead well and leave to marinate for 3 hours in a refrigerator.
Divide the marinated mince into lemon sized balls. Form into paties of about 2 inches diameter. Heat a griddle to medium hot and grill the patties, baste with ghee, turn over and cook for 1.5 minutes on each side.