With the Awadhi Food Festival gathering steam in JW Marriott Kolkata, the city's gastronomes are regaling their taste buds and gorging on some authentic Awadhi dishes. And the best part of it is that the festival is being curated by Master Chef Mujeebur Rehman from Lucknow, who has been enthralling a number of celebrities including cricketers Sachin Tendulkar and Irfan Pathan, actors Salman Khan and Shilpa Shetty, former President of India Pratibha Patel and industrialist Ratan Tata for the past 18 years.
Indulge coaxed Rehman to part with the recipes for two most wanted Awadhi dishes --- Galawati kebabs and Shahi Tukda --- for its readers across the country, who have missed out on this opportunity. Now, take printouts and rush to the grocers and then to kitchens.
Galawati Kebab: Juicy, soft, shallow fried kebabs made with mutton paste using special Lucknawi spices. A famous kebab from the land of tehzeeb. A must try!
Ingredients:
Minced lamb – 1 kg
Ginger-garlic paste – 20 gms
Salt to taste
Raw papaya paste – 30 gms
Roasted chana powder – 30 gms
Yellow chilli to taste
Sandalwood powder – 10 gms
Garam masala – 15 gms
Coconut powder – 20 gms
Kewra water – 25 ml
Ittar – 5 ml
Brown onion paste – 20 gms
Cloves (For Dungar - - 5
Method of preparation:
Take lamb boti and finely mince it 4-5 times. Now, add rest of the ingredients in it along with raw papaya paste, ginger garlic paste, salt, kewra, yellow chilli, roasted chana powder, sandal wood powder, garam masala, coconut powder, and brown onion. After adding all the ingredients rub it well and dungar with cloves in ghee.
Put the hot plate on medium heat and gently cook small patties of the prepared mix. Cook both sides and serve hot.
Shahi Tukda: The dessert which takes the humble bread to sublime heights, lopped with saffron rich rabri, a garnish of badam, pistachio and chandiwarq
Ingredients:
Bread – 12 pieces
Milk – 1 litre
Saffron – 0.005 gms
Kewra Water – 10 ml
Ittar – 5 ml
Khoya – 200 gms
Sugar – 250 gms
Almonds – 20 gms
Method of preparation:
Cut the bread in triangles, deep fry and keep aside. Boil milk and add kewra water, saffron water, ittar into the milk. Pour flavoured milk on fried breads and keep aside. Meanwhile, prepare khoya rabri. Take milk and reduce it to half and then add khoya and sugar to it. Arrange the fried bread soaked in flavoured milk on a serving dish and pour rabri on it. Chill and serve.