Tuesday 30 August 2016

Shaam-e-Awadh Mughlai Catering Special- AWADHI MUTTON PASANDA KABAB "The taste of Mughals"


!! AWADHI MUTTON PASANDA KABABS INGREDIENTS !!
Mutton Pasanda Kabab- Shaam-e-Awadh Special

--300 GRAMS APPROX. PASANDAS FLATTENED WITH MALLET
--100 ML. OIL 
--20 GM. RAW PAPAYA 
--1 BIG ONION FINELY CUT 
--2 TABLESPOON HUNG CURD BEATEN 
--20 GM. GINGER 
--20 GM. GARLIC 
--5 GREEN CHILLIES 
--2 TEASPOON POPPY SEEDS 
--8 ALMONDS 
--20 GM. ROASTED GRAM FLOUR
--20 GM. ROASTED GRAM FLOUR 
--2 TEASPOON FRESHLY GROUND GARAM MASALA 
--SALT AS PER TASTE 

Method-

(A) MAKE PASTE OF PAPAYA / GINGER / GARLIC / GREEN CHILLIES PLUS SALT AND ALONGWITH CURD SPREAD IT EVEN ON PASANDAS OPEN SIDE AND LEAVE IT IN FRIDGE FOR 12 HOURS .

(B) IN 40 ML. OIL FRY GOLDEN BROWN THE FINELY CUT ONIONS. NOW MAKE A PASTE OF FRIED ONIONS / ALMONDS / POPPY SEEDS / ROASTED GRAM FLOUR AND KEEP ASIDE.

(C) TAKE OUT PASANDAS AND ON OPEN SIDE SPRINKLE GARAM MASALA . IN THE REMAINING HOT OIL DROP PASANDAS WITH LIGHT SKIN SIDE ON TOP SO THAT SPICES PERMEATE WELL AFTER 3 MINUTES DROP 60 % OF THE PASTE AND COVER WITH LID . COOK ON SIM FLAME TILL 80% DONE.NOW TAKE OUT AND KEEP ASIDE.

(D) NOW HEAT REMAINING 40 % OIL AND DROP 40 % REMAINIG PASTE AND STIR TILL IT BECOMES THICKISH NOW ADD PASANDAS KEEP FRYING ON SIME FLAME BY TURNING SIDES TILL GOLDEN BROWN.
DROP LITTLE OF LIME JUICE AND FEW KEWRA DROPS. READY !!!

P.S.- I USED NON STICK PAN AND ALTERNATIVELY ONE CAN USE HEAVY BASE PLAIN PAN AS WELL . MOSTLY USED SIM OF LARGE BURNER AND PATIENTLY WATCHING MASALA NOT GETTING STUCK .
 

Adil Alvi,
Shaam-e-Awadh Caterer's, Lucknow.
+91-9839536000
www.shaameawadh.com



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