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Purani DIlli-cious

Reviving the lost culinary legacy of the Mughal era is what chef Osama Jalali does best

Reviving the lost culinary legacy of the Mughal era is what chef Osama Jalali does best

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Kathal Ki Shammi
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Ingredients

  1. 1 kg Kathal
  2. 200 gm channa dal
  3. 1 tsp ginger paste
  4. 1 tsp garlic paste
  5. 1 tsp jeera
  6. 6 cloves
  7. 6 black peppers
  8. 2 badi elaichi
  9. A small stick of cinnamon
  10. 1 tej patta
  11. 1 tsp coriander (chopped)
  12. 1 onion (chopped)
  13. 2 hari mirch
  14. Half tsp peeli mirch powder
  15. Salt to taste

Method

  • Cut kathal into pieces, add spices, masalas and soaked channa dal and put it to boil in 300 gm water.
  • Once done, make a paste in the grinder (thick and fine consistency).
  • Add chopped coriander and onion, make a shammi and shallow fry.

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Kacche Qeeme ki Tikiya
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Ingredients

  1. 1 kg mutton mince of Raan
  2. 1 tsp ginger paste
  3. 1 tsp garlic paste
  4. 1 tsp jeera
  5. 6 cloves
  6. 8-10 black peppers
  7. 1 tsp raw papaya paste
  8. 60 gm channa powder
  9. 2 brown onions
  10. 1 tsp mix of jaiphal , javitri and dal chini powder
  11. 6 green cardamoms
  12. 2 black cardamoms
  13. 2 star anise
  14. 1 tsp peeli mirch
  15. 1 tbsp desi ghee
  16. 250 gram ghee for frying
  17. Salt to taste

Method

  • Mix all into qeema and massage it for half an hour.
  • Grind it into a qeema machine to form a fine paste.
  • Make kebabs and shallow fry.
  • Serve it with Mint chutney

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Hari Mirch Qeema
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Ingredients

  1. 1 kg mince of hand pounded mutton
  2. 1 onion for frying
  3. 2 onions (chopped)
  4. 1 tsp haldi
  5. 1 tsp red chili powder
  6. 4 tsp coriander powder
  7. 250 gm big hari mirch
  8. 200 gm desi ghee
  9. 2 tsp ginger paste
  10. 2 tsp garlic paste
  11. Salt to taste

Method

  • In 250 gm ghee, add one sliced onion and ginger garlic paste. Sauté for a minute.
  • Add qeema and sauté till it turns white. Now add turmeric, salt, dhaniya powder, mirch powder and sauté it for five minutes.
  • Add half a litre water and leave it on medium flame for 15 minutes.
  • Then bhuno (fry) it for some time, till the ghee rises to the top of the qeema. Now, add 150 ml of water; add green chillies and leave it on dum for 15 minutes on spit fire.
  • Serve with hot naan or butter paratha.
( Source : decan chronicle )
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