Yesterday in morning i made Punjabi Rajma Masala and about 1 to 1 1/2 cup i was having left over. So here with Left over Rajmas i made Rajma Golauti kabab. Many a times with left over Punjabi Chole, i make Chole Galouti kabab (the difference is only replacing rajma with chole and other ingredients remain as it is)..
Galouti Kababs are shallow fried in ghee (clarified butter) or oil. This kababs are a part of Awadhi Cusine (Lucknow in Uttar pradesh) which melts in mouth with its moist, delicate and soft texture from inside and little crunch from outside.
Serve this kabab with mint-coriander chutney, curd or with Tomato Ketchup and with sliced onion rings.
Ingredients:
1 1/2 cup Left over Rajma (and if making Chole kabab than, left over chole) [Punjabi Rajma Masala & Punjabi Chole ]
2 boiled and mashed potatoes (1 large and 1 medium-small)
1 small onions chopped (about 1/3 cup)
1 tsp mix of ginger-garlic paste
2 tbsp cashew paste (cashews soaked in water for about 30 minutes and paste it)
1 tbsp Khas khas paste (soaked in little water for about 10 minutes and finely paste it)
21/2 tbsp grated Khoya (mawa)
1 tsp roasted cumin powder
1/2 tsp red chilly powder (adjust the spices)
1/4 tsp garam masala powder
1/4 tsp turmeric powder
1 tbsp besan (chick pea flour)
salt to taste
1 tbsp oil
and Pinch of asafoetida powder
Recipe:
Galouti Kababs are shallow fried in ghee (clarified butter) or oil. This kababs are a part of Awadhi Cusine (Lucknow in Uttar pradesh) which melts in mouth with its moist, delicate and soft texture from inside and little crunch from outside.
Serve this kabab with mint-coriander chutney, curd or with Tomato Ketchup and with sliced onion rings.
Ingredients:
1 1/2 cup Left over Rajma (and if making Chole kabab than, left over chole) [Punjabi Rajma Masala & Punjabi Chole ]
2 boiled and mashed potatoes (1 large and 1 medium-small)
1 small onions chopped (about 1/3 cup)
1 tsp mix of ginger-garlic paste
2 tbsp cashew paste (cashews soaked in water for about 30 minutes and paste it)
1 tbsp Khas khas paste (soaked in little water for about 10 minutes and finely paste it)
21/2 tbsp grated Khoya (mawa)
1 tsp roasted cumin powder
1/2 tsp red chilly powder (adjust the spices)
1/4 tsp garam masala powder
1/4 tsp turmeric powder
1 tbsp besan (chick pea flour)
salt to taste
1 tbsp oil
and Pinch of asafoetida powder
Recipe:
- In a pan, heat oil and than add pinch of asafoetida powder.
- Saute chopped onions with pinch of salt until translucent. Now add boiled and mashed potatoes following with ginger-garlic paste, cashew-khas khas paste, grated khoya (mawa) with cumin powder, chilly powder, turmeric powder and garam masala powder.
- Now mash rajmas slightly (do not mash completely) and add the same in pan with besan (chick pea flour) and salt to taste.
- Mix and keep stirring and make sure there is not too much moisture left in kidney bean mixture in the pan.
- Turn the flame off and let the mixture cool completely to the room temperature.
- Make round medium thick patty out of this mixture. (this measurement makes about 10-12 patty)
- In a Non stick pan heat oil and shallow fry kabab from both the sides on a low flame, until crisp from outside and soft from inside.
- Serve it hot with Tomato Ketchup, or mint-corainder chutney or with curd. And accompany it with sliced onion rings and lemon wedge.
Makes: 10-12 Patty
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