Galouti Kebab, Mutton Shami Kebab, Ulte Tawa Paratha and Mint Chutney

Ingredients

• 500 g Boneless Mutton (Cut into 1-inch cubes)
• 0.5 cup Chana Dal (Rinsed and soaked for at least 1 hour)
• 1 medium Onion (Roughly chopped, for pressure cooking)
• 2 tbsp Ginger Garlic Paste
• 3 pcs Green Chillies (Slit lengthwise)
• 3 pcs Dried Red Chillies (Stems removed)
• 1 inch Cinnamon Stick
• 8 pcs Black Peppercorns
• 5 pcs Cloves
• 1 pcs Black Cardamom
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 1 cup Water (For pressure cooking)
• 3 tbsp Coriander Leaves (Finely chopped)
• 2 tbsp Mint Leaves (Finely chopped)
• 1 large Egg (Lightly beaten, for binding)
• 0.25 cup Ghee (For shallow frying)

Instructions

1. 1

   Pressure Cook the Mutton and Dal

   • In a pressure cooker, combine the mutton pieces, drained chana dal, roughly chopped onion, ginger-garlic paste, green chillies, and all whole spices (dried red chillies, cinnamon, peppercorns, cloves, black cardamom).
   • Add turmeric powder, red chilli powder, salt, and 1 cup of water. Stir well to combine.
   • Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 25 minutes, until the mutton is fall-apart tender.
   • Allow the pressure to release naturally before opening the lid.
2. 2

   Dry and Cool the Mixture

   • Open the cooker. Check the mixture; if there is any remaining liquid, turn the heat to high and cook, stirring constantly, until all moisture has evaporated. The mixture should be very dry and pull away from the sides of the cooker.
   • Turn off the heat. Spread the cooked mixture onto a large plate or tray to cool down completely. This step is crucial for preventing the kebabs from breaking.
   • Once cooled, pick out and discard the hard whole spices like the cinnamon stick and black cardamom pod for a smoother texture.
3. 3

   Grind and Prepare the Kebab Dough

Ingredients

• 2 cup Maida
• 0.75 cup Warm Milk (Approx. 180ml)
• 2 tbsp Ghee (For the dough)
• 1 tsp Sugar
• 0.75 tsp Salt (For the dough)
• 0.25 cup Water (For salt water wash)

Instructions

1. 1

   Prepare the Dough (10 minutes + 30 minutes resting)

   • In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
   • Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
   • Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2. 2

   Prepare the Tawa and Salt Water (5 minutes)

   • Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
   • While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3. 3

   Roll the Parathas (5 minutes)

   • After the dough has rested, knead it again for one minute.
   • Divide the dough into 8 equal-sized balls.
   • Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4. 4

   Cook the Paratha (2-3 minutes per paratha)

   • Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
   • Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
   • Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
   • Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
   • Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
   • Flip the tawa back to its original position on the stove.
5. 5

   Finish and Serve

   • Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
   • Place the hot paratha on a plate and generously brush it with melted ghee.
   • Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
   • Serve immediately with your favorite rich curry or kebabs.

Ingredients

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.