Purani DIlli-cious

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.