Mutton Galauti Kabab (Galawati Kabab)

This is famous kabab of South Asia and is part of the Mughlai Cuisine. It is said that the recipe originated in Lucknow and is supposed to have more than 100 aromatic spices. The story goes that when Nawab Wajid Ali Shah of Lucknow became very old and lost his teeth, he invited his cooks and asked them to create a dish which he can enjoy without his teeth and thus Galauti kabab was born.

Galauti means “melts (in mouth)” and if made well it actually does that. It’s easy to make and 1 Kg of Minced Meat is enough to make galauti Kababs for a 4-6 people.

There are different ways of making the galauti kababs, they differ in some ingridients, but the main this that is needed is Minced Lamb Meat (You can use chicken but you might have to compromise on the great taste) and green papaya. Papaya tenderises the meat.

The recipe below is the one used by me.

INGREDIENTS

1 kg lamb very finely minced

1 tbsp ginger paste

½ Cup onion Paste

2 tbsps garlic paste

2 tbsps butter

5 tbsps raw papaya paste

1/2 tsp red chilli powder

1/4 tsp mace powder

1 tbsps Garam Masala

2 tbsps of curd

4 tbsps bengal gram flour, lightly roasted

1 Egg

1 tbsps of coconut powder/ crushed coconut

Salt to taste

3 tbsps oil/ghee to fry the kababs

PREPARATION

Add all the ingredients (except the ghee) to the mince meat and mix well into a dough. Refrigerate the whole mix for 3 to 4 hours or overnight.

Remove the mix from the refrigerator and form into patties. Refrigerate again for half an hour to set the patties so that they don’t break when frying.  Heat the ghee on a heavy-bottomed skillet (on a medium flame) and fry the kababs till golden on both sides.

Cool on paper towels. Serve with Mint Dip and lemons. 

Canned Tuna Ularthu (Kerala Style)

Tuna is a fish lover’s delight, it’s available freely and has lots of health benefits, few of the benefits of tuna are:

1.       Lowers blood pressure

2.       High on protein (for muscle building)

3.       Controls weight (Lean and low fat)

4.       Supports heart rate

5.       Very tasty

Hence, it’s one of my favourite as well. In my house you will always find 5-10 Tuna Cans. I have it s spread, mix it with salad or sometimes use them to make some recipes of internet.

Canned Tuna Ularthu is one such recipe, and the recipe credits goes to www.jishaskitchen.net. I have modified the recipe/ingredients a little to suit my taste. This is a Kerala style cuisine and is very quick to make and is full of flavours of the south. Ularthu actually means roast. So Tuna Ularthu is actually tuna roast kerala style.

Ingredients (Serves 2)

1 can of Tuna in Olive Oil/Vegetable Oil (Aprox 125 to 150 Grms)

1 onion (medium) chopped

3-4 green chillies chopped

1 tbsp ginger chopped

5-6 Garlic Cloves Crushed

½ tbsp. coriander powder

2 tsp red chilli powder

½ tsp turmeric powder

½ fennel powder

½ fenugreek powder

1 tsp black pepper crushed

Salt to taste

Vegetable/olive oil

Preparation:

Heat oil in a wok, and once hot add the onion, green chillies, half the curry leaves, ginger and garlic and sauté till the onion turns golden. Now add the coriander, red chilli, turmeric, fennel and fenugreek powders and cook for minutes. Now add the tuna in the wok and mix well. Cook on simmer for 5-7 mins with the lid on. Now add the Crushed black pepper and the rest of curry leaves and mix well. Cook with the lid on more 10 mins. Serve with Rice or roti.