Name: Onion Salad
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs sweet onion (medium, thinly sliced into rings); ice cubes (for soaking); 4 cup water (cold, for soaking); 2 tbsp apple cider vinegar; 0.5 tsp paprika (for color); 0.5 tsp sugar (to balance tanginess); 0.25 tsp black pepper (freshly ground); 0.25 tsp salt; 2 tbsp parsley (fresh, finely chopped)

CraftMyMeals

Egg Galouti Kebab Sheermal - North Indian Breakfast | CraftMyMeals

Instructions

1
Prepare Eggs and Binder
- Place the eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat and simmer for 10 minutes to hard-boil them.
- Drain the hot water and immediately place the eggs in an ice bath or under cold running water for 5 minutes. This makes them easier to peel.
- Once cool, peel the eggs and finely grate them using a box grater. Set aside.
- In a small, dry pan, roast the besan (gram flour) on low heat for 2-3 minutes, stirring continuously until it becomes fragrant and turns a light golden color. Be careful not to burn it. Let it cool completely.
2
Create the Kebab Mixture
- In a large mixing bowl, combine the grated eggs, cooled roasted besan, grated paneer, finely chopped onion, ginger paste, garlic paste, and green chilies.
- Add all the dry spices: red chili powder, turmeric powder, coriander powder, garam masala, mace powder, nutmeg powder, and salt.
- Add the chopped coriander leaves and the optional rose water for a traditional fragrance.
- Gently mix all ingredients with your hands until they form a soft, cohesive dough. Do not over-mix or knead, as this can make the kebabs tough.
3
Shape the Kebabs
- If the mixture feels too sticky to handle, cover the bowl and refrigerate for 20-30 minutes. This will make it easier to shape.
- Lightly grease your palms with a little ghee or oil.
- Divide the mixture into 12 equal portions.
- Take one portion and gently roll it into a ball, then flatten it into a small, round patty (tikki), about 2 inches in diameter and 1/2 inch thick. Smooth out any cracks on the edges.
4
Shallow Fry the Kebabs
- Heat ghee in a non-stick skillet or a heavy-bottomed tawa over medium-low heat. The ghee should be hot but not smoking.
- Carefully place the shaped kebabs in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
- Fry for 3-4 minutes on one side until a deep golden-brown crust forms. The kebabs are very delicate, so handle them with care.
- Using a wide, flat spatula, gently flip the kebabs and cook for another 3-4 minutes on the other side until evenly browned and cooked through.
- Remove the cooked kebabs and place them on a plate lined with a paper towel to absorb any excess ghee.
5
Serve Hot
- Arrange the hot Egg Galouti Kebabs on a serving platter.
- Garnish with onion rings and fresh mint leaves.
- Serve immediately with a side of mint-coriander chutney and lemon wedges.

Ingredients

2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)

Instructions

1
Bloom Saffron & Activate Yeast (10 minutes)
- In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
- In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
- Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
- Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
- Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
- Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
- Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
- Gently punch down the risen dough to release the air.
- Divide the dough into 4 equal portions and roll each into a smooth ball.
- On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
- Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
- Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
- Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
- Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
- Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
- As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
- Serve warm with rich curries like korma, nihari, or enjoy on its own.

Egg Galouti Kebab, Saffron Sheermal and Onion Salad

Nutrition per Serving

Recipes in this Meal

1. Egg Galouti Kebab

Ingredients

2. Saffron Sheermal

3. Onion Salad

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About Egg Galouti Kebab, Saffron Sheermal and Onion Salad

Instructions

Ingredients

Instructions

Ingredients

Instructions