Rajma Ke Galawati Kebabs...Delicious Beyond Words

Recipe By Shaeem Mohammad Quraishi, a Lucknow-based freelance consultant
Rajma Ke Galawati Kebabs...Delicious Beyond Words

Ingredients:

Rajma (red kidey beans) 300 gm. (soaked overnight)

Mix ( A)

khoya 50 gms ( grated)

Ginger, garlic (paste) 25 gms

Onion (sliced & fried and crushed) 100 gms

Salt to taste

Yellow chilli powder 5 gms

Garam masala Mix (B)

(Roast all ingredients and make powder)

Black pepper corn 50 gms

Green cardamom 50 gms

Black cardamom 25 gms

Clove 25 gms

Mace 5 pcs

Nutmeg 1pc

Jeera 50 gms

Saunf 50 gms

Patthar phool 25 gms​

Cinnamon 25 gms

Bay leave 5 pcs

Kebab chini 10 gms

Live charcoal (for smoking ) 1pc

A dash of pure ghee (to be put on top of burning charcoal)

Pure ghee (for shallow frying) 100 gms

(C)

Saffron (soak and make paste using pestle) ½ gm

Rose water 2 tablespoon

Kewada water 2 tablespoon

Meetha ittar 1 drop

Roasted gram flour 200gms

Cinnamon 25gms

Bay leave 5pcs

Kebab chini 10gms

Live charcoal (for smoking ) 1pc

A dash of pure ghee (to be put on top of burning charcoal)

Pure ghee (for shallow frying) 100gms

Method:

Soak kidney beans in water overnight and refresh under running water

the next day morning.

Pressure cook the soaked rajma in 4 – 4 1/2 cups of water for 3 whistles

or until the rajma / red kidney beans are cooked and turns soft but not

mushy. Strain the cooked rajma and keep aside.

Add mix (A) and 10 gm. of powder mix (B) to rajma and mix well and

keep for half an hour. Grind to a fine paste.

Add saffron, rose water, Kewada water meetha ittar and roasted chana

powder.

Place the rajma mix in a deep vessel, keep a live coal in the centre

Put a bit of pure ghee and cover. Keep till all smoke is over

On a hot heavy flat tawa or on a heavy bottom non-stick pan at home ​

make round flat tikkis of the mix and pan grill both sides till it becomes

brown in colour done from inside

Serve with green chutney, fine sliced onion and lemon wedges. You can even have it with paranthas.

-- Shaeem Mohammad Quraishi/Lucknow

(The author specialises is Indian cuisine. Chef Shaeem began his culinary journey at The Ashok (ITDC) New Delhi, moved to Middle East thereafter, and has worked in luxurious properties such as Marriott, Millennium and Copthorne, ITC Fortune. Sarovar, Radisson hotel groups).

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