“Lucknowi galawati kababs” (with all possible tips, do’s &
don’ts) Recipe
Recipe Cuisine: Indian | Recipe Category: Lunch/Dinner
Prep Time: 50 mins | Cooking time: 8-10 mins | Serves: 3-4
Ingredients Required:
Ing-1: 250 gms fresh keema (no water content)
Note:
1) Don't wash keema.
2) Don't put the keema in freeze. Fresh use is must.
3) Grind keema using mixer grinder
Ing-2: Raw papaya approx 1 small cup
Note: grind raw papaya.
Ing-3: use 2 teaspoon- Lucknowi galawati
kabab masala (Chefs
Spice Lab)
Note: This is exact mix of spices(By: Chef POOJA) that will give perfect
taste(96% similar taste as of lucknowi galawati kababs)
Ing-4: Rosted chana dal
Note: grind it very well
Ing-5: 2 teaspoon Cashew. Make fine paste of it.
Ing-6: Deep Fry onion. Grind it.
Ing-7: 1
teaspoon Rose water
Ing-8: 1 teaspoon Kewra water(Important)
Ing-9: 2
Teaspoon chili powder mix( 1 teasoon
red chili powder + 1
teaspoon yellow
chili powder)
Ing-10: 4
teaspoon fresh yogurt
Ing-11: 1
teaspoon fresh cream
Ing-12: 1 teaspoon green chili ginger garlic
Paste
Step by step procedure:
Prepare Lucknowi
galawati kabab:
Step-1 (*Important step)
Mix keema with raw
papaya paste.
Note: mixing papaya paste
brings galawat into the keema. So make sure that you do hard work in this step.
Mix with hands for best result. Now keep it for rest (5 mins).
Step-2: Now add rosted chana Powder
Step-3: Now add green chili,
ginger garlic paste. Mix well.
Step-4: Add coarsely grinded
fried onion into it.
Step-5: Add chili mix powder
Step-6 Now add 'Chefs spices lab' Galawati kabab masala then
mix well. Now add yogurt into it & again mix well.
Step: 7 Add fresh cream into
it & mix well.
Step-8: Add kewra water into
it.
Note: Adding kewra water is very important in galawati kabab recipe to provide
exact flavor as that of lucknowi kababs.
Step- 9: Add rose water. Mix
well.
Step-10: Rest time. Everything
added needs to rest now & hence combines properly. Keep it covered at least
for 20 mins.
Step-11: Mix 1/2 teaspoon of
refine oil (optional)
Step-12 Shallow fry them on
medium flame.
Tips, do’s & don’ts:
- If there will be any water content then kabab will not turn out good, so take care of it.
- Don't wash keema.
- Don't put the keema in freeze. Fresh use is must.
- For kababs, Grind keema using mixer grinder.
- Fine grind must for raw papaya.
- Grind to very fine rosted chana dal.
- Adding kewra water is very important in galawati kabab recipe to provide exact flavor as that of lucknowi kababs.
- Sharing lil secret of chefs spices lab-lucknowi kabab masala: Javitri (mace) is one of the important ingredient used in our kabab masala.
"Do you have any
questions?"
Please leave a comment below
with any questions. Thank you!
