Friday, March 29, 2024
ADVT 
Appetisers

Smoked Mushroom Galouti Kebabs

Chef Nita Mehta, 21 Mar, 2017 02:58 PM
    Makes 8
     
    Ingredients
     
    200 gm mushrooms,
    Juice of 1 lemon
    1 medium potato, boiled, mashed
    75 gms paneer, grated
    4 tbsp ghee/oil
    1 onion, finely chopped
    1 tbsp ginger, finely chopped 
    2 green chillies, finely chopped
    ½ tsp turmeric (haldi)
    ½ tsp red chilli powder
    1 tbsp coriander leaves, chopped
    ½ tsp salt to taste
    ½ tsp garam masala
     
    For the smoking:
    2” piece for charcoal 
     
    For garnish:
    Lemon slices
    Onion rings
    Mint leaves
    Chaat masala to sprinkle
     
     
    Preparation
     
    Boil three cups of water with one teaspoon of salt and juice of lemon. Add mushrooms and boil for three to four minutes. Strain, chop finely and keep aside. 
     
    Heat ghee or oil in a kadhai (vessel), add onions and sauté till brown. Add ginger and green chillies, turmeric and chilli powder, and stir for a few seconds. Add the mushrooms, mashed potatoes, and paneer. Mix well and remove from heat.
     
    Add green coriander, salt and garam masala. Mash well with a potato masher.
     
    Place the mixture in a bowl. Place a small steel vessel (katori) in the center of the bowl. Hold the charcoal with a long tong (chimta) and place it on fire. When it starts burning, place the live charcoal in the katori, pour one teaspoon ghee on the charcoal and immediately cover the bowl. Leave to smoke the mixture for five minutes. Make kebabs of the smoked mixture. 
     
    Heat a non stick pan or a tawa, grease with half a teaspoon of oil. Shape the mixture into flattened roundels (kebabs) and cook on medium heat till brown. Garnish with lemon slices, onion rings, mint leaves, and sprinkle chaat masala.

    MORE Appetisers ARTICLES

    What’s hot this summer?

    What’s hot this summer?
    Top food trends you’ll see at Veg Food Fest 2016

    What’s hot this summer?

    Peshwari Lamb Kebab

    Peshwari Lamb Kebab

    This delightful kebab recipe features grilled lamb chops marinated with raw papaya, garlic, groun...

    Peshwari Lamb Kebab

    Grilled Aubergine Rolls

    Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.

    Grilled Aubergine Rolls

    BBQ Lamb on Beet Hummus Flatbread

    BBQ Lamb on Beet Hummus Flatbread
    Reminiscent of Turkish-style pizzas called pide, our appetizer flatbread recipe features red beet hummus and crumbled lamb for a fresh and stylish version that’s easy to serve at any summer gathering.

    BBQ Lamb on Beet Hummus Flatbread

    Chocolate Samosa

    Chocolate Samosa

    Ingredients 1 cup grated dark chocolate 1½ cups refined flour 4 tbsps + 1 tsp ...

    Chocolate Samosa

    Small Heirloom Tomatoes & Cucumbers Stuffed Creamy Masala Malai Paneer

    Small Heirloom Tomatoes & Cucumbers Stuffed Creamy Masala Malai Paneer

    Ingredients • 20 small heirloom cherry tomatoes • 2 large English cucumbers ...

    Small Heirloom Tomatoes & Cucumbers Stuffed Creamy Masala Malai Paneer