Skip to main content

Mughlai Kebab Recipe - "Tunde ke Kebab"

By

  



Hello readers,

      Today I'm going to share a Nawabi delicacy of Lucknow in India "Tunde ke Kebab". The history of kebab is quite interesting. It was created keeping the special needs and desires of an ageing Nawab called "Wajid Ali Shah" of Lucknow. The nawab had lost his all teeth but his passion for meat remained same. So melt in mouth kebab was prepared in his royal kitchens to satisfy the Nawab's love for meat. The original recipe is supposed to be a top kept secret with the use of 160 spices and flavorings.

    "Nawab Wajid Ali Shah", organized a kebab making contest and announced that the creator of the softest and succulent Kebabs would enjoy royal patronage on winning. The secret recipe was created by 'Haji Murad Ali', who apparently had only one hand. "Tunde"( a hand disability). Amongst all who took part in the contest "Tunde ke Kebab" tuned to be and undisputed winner. That's how the kebab is named after his disability "Tunde ke Kebab".Hope you like the story behind the kebab, so let's start!

Ingredients:-

1. Mutton -500g  finely minced).

2. Raw papaya with skin paste- 2 tbsp(Important ingredient can't skip).

3. Brown onion paste- 1 tbsp.(fry onion slices until brawn and make paste with them).

4. Ginger paste-1 tbsp.

5. Garlic paste- 1 tbsp.

6. Red chili powder- 2 tbsp.

7. Roasted Gram flour- 2 tbsp.

8. Saffron- 2-3 strands.

9. Rose water- 1/2 tsp.

10. Keora water- 2 tsp.

11. Milk powder- 1 tbsp.

12. Ghee (clarified butter)- as required.

13.** Galawat Masala- 2 tbsp.

14. Salt- To taste. 

15. Milk- 2 tbsp( warm)

16. Nutmeg- 1/8 tsp.

17. Mace- 1/4 tsp. 

Roasted Spices:-

1. Cumin seeds- 1/2 tsp.(dry roasted).

2. Cinnamon Stick (cassia bark)- 1 inch(dry roasted).

3. Cloves- 4-5( dry roasted).

4. Green cardamom- 4(dry roasted).

5. Black cardamom- 2-3( dry roasted).

6. Poppy seeds- 1 tsp (dry roasted).

7. Mustard seeds- 1/2 ( dry roasted).

8. Bay leaves- 2( dry roasted).

For Smokey flavor:-

1. Charcoal- 1 piece.

2. Cloves- 3 numbers.

3. Green cardamom- 3 numbers.

4. Ghee( clarified butter)- 1tsp.

** Home-made Galawat Masala:-

1. Dried Rose petals- 1tsp.

2. Whole coriander seeds- 1 tsp (dry roasted). 

3. Fennel seeds- 1tsp( dry roasted).

4. Whole cumin seeds- 1 tsp (dry roasted).

5. Cloves- 4( dry roasted).

6. Black cardamom- 1 ( dry roasted).

7. Black peppercorns- 5 ( dry roasted).

8. Green cardamom- 3 ( dry roasted).

9. Cinnamon Stick- 1inch( dry roasted).

Method:-

Grind all dry roasted spices and keep in airtight container and use when required.

Preparation Method:-

Step 1- Take a big bowl add finely Mutton mince and raw papaya Paste mix well, set aside for 2hours.

Step 2- Take a small bowl add warm milk with saffron, rose water, keora water and set aside for 15-20 minutes.

Step 3- Take all dry roasted spices and make a smooth powder with them transfer into a bowl set aside.

Step 4- After 2 hours add roasted masala Powder with mutton mince along with nutmeg powder, mace powder, Galawat Masala powder (2tbsp), milk powder,ginger Paste, garlic paste, red chilli powder, brown onion paste,salt, roasted Gram flour, saffron milk(step-2), now combine all ingredients with mutton mince evenly and finely.

Step 5- Cover the bowl and refrigerate for 4-5 hours.

Step 6- After 4-5 hours heat charcoal piece till start burning, now put the charcoal in a metal bowl and keep it in the center of the marinated Mutton mince mixture bowl.

Step 7- Now add ghee, cloves, green cardamoms and immediately seal the bowl with silver foil so that meat can absorbs earthy flavor, leave it for 30 minutes.

Step 8- After 30 minutes remove foil from the bowl,take out charcoal bowl and make flat patties of the meat.

Step 9- Heat a flat pan (tawa) on high heat, once pan became hot slow the flame and add ghee(clarified butter) into it.

Step 10- shallow Fry the kebab(keep the flame low) until crisp outside. 

Step 11- Once you get crispy texture from outside take out Kebabs from the pan and serve hot with Onion rings and mint chutney. Now eat this delicious kebab with paratha!


image credit : source

Labels

Labels:

Comments

Post a Comment

Last week's top

Kashmiri Special Mutton Recipe - Aab Gosht (Lamb cooked in milk)

By
  image credit Hello readers,        Today I'm going to share another savory recipe for mutton lovers."Aab Gosht" is one of the most popular dishes in Kashmir food and culture. The Mutton is cooked in milk and spices. Succulent meat that tears right from the bone. Once you have tasted this, you will forget all other Mutton dishes. So let's start! Ingredients:- 1. Mutton/Lamb- 1 kg.(1/2 kg boneless & 1/2 kg with bone). 2. Full cream Milk- 1 litre. 3. Muslin cloth- 1"×1" size. Whole spices:- 1. Whole cinnamon-2( 1inch stick). 2. Black cardamom-2( whole). 3. Green cardamom- 4(whole). 4. Fennel seeds-1/2 tbsp. 5. Black pepper corns- 4-5(whole). 6. Garlic-3(cloves). 7. Salt-1 tsp. 8. Cloves- 5-6(whole). 9. Caraway seeds- 1 tsp(whole). For Gravy:- 1. Onion- 6 medium ( finely sliced). 2. Garlic paste- 2 tsp. 3. Ginger Powder- 2 tsp.(can use ginger paste also). 4. Green chill paste- 2 tsp. 5. Black pepper Powder- 2 tsp. 6. Fennel powder- 1/2 tbsp. 7. Salt- To ta...
Post a Comment
Read more

My first recipe - Traditional Indian Sweets "Jibhey Gajaa"

By
Hello readers,       Today I'm going to share my first recipe with you,  before that I will share you the story of this dish, this is a sweet dish and very popular in Odisha (an eastern Indian state on the Bay of Bengal), they devoted this dish to Lord Jagannath (Hindu GOD), the dish named Jibhey Gajaa. This name was given because this sweet dish looks like a tongue (jiv in Bengali), you can keep this sweet in air tight container for long period & don't need refrigerate, so let's start. Ingredients: 1. Flour (250gm) 2. Sugar (500gm) 3. Vegetable oil (250ml)  4. Salt (As needed) 5. Ghee (2 table-spoons) 6. Water (100 ml) 7. Cardamom powder (1/2 table-spoon) Preparation: 1) First take a bowl , give 70% flour in it, add pinch of salt, 1 tea spoon sugar & 2 teaspoon vegetable oil. Stir continuously until mix it properly with spoon, now add some water and make a medium soft dough. 2) Now keep it aside, take a pan keep it on...
Post a Comment
Read more

Kashmiri pulao

By
  Hello friends,     I am here today to share with you an another famous delicacy of Kashmir, " Kashmiri Pulao". Before that let me share with few information related to pulao. According food historian K.T Acharya, the Indian epic Mahabharata mentions Pulao is used to refer to a rich dish in ancient Sanskrit, works such as the " Yajnavalkya Smriti". The earliest documented recipe for pilaf comes from the tenth-century. Pulao became standard fare in the middle East and Tanscaucasia over the years with variations and innovations by the Persians. Arabs, Turks and Americans. It was introduced to Israel by Bukhara and Persian Jews. Hope you like the information. So let's start making "Kashmiri Pulao". Ingredients:- 1. Basmati rice- 1 cup. 2. Ghee- 2 tbsp. 3. Rose water- 1tsp. 4. Saffron- 2 pinch. 5. Milk- 3 tbsp(warm). 6. Caraway seeds- 1tsp. 7. Green cardamom- 3-4 pods. 8. Black Cardamom- 2 pods. 9. Cinnamon stick- 1 inch. 10. Cloves- 3(whole). 11. Bay lea...
Post a Comment
Read more