Bring Awadhi cuisine to your home

Let us journey back in time of the historic region of Awadh, a region known for outstanding architecture, soulful and delicious food. Awadhi cuisine originates from the city of Lucknow.  At The Westin Mumbai Garden City, rediscover the royal flavors and culinary heritage of Awadhi food. In keeping with ideas deep rooted, age old culture, Kangan offers delectable and aromatic platters to entice and encourage family dining in true Nawabi style. Why not try these sumptuous recipes recommended by our very own Ajay Chaudhary – Chef de Cuisine, Kangan in your own home.

KHOYA KHUBANI KI SEEKH

 Ingredients

 Paneer                                           30grams
 Khoya                                           100grams

 Apricot - chop                               20grams
 Ginger - chop                                 15grams
 Potato - boiled                               50grams
 Green chili - chop                           10grams
 Cardamom Powder                         5grams
 Mace Powder                                 5grams

 Jeera Powder                                  15grams

 Garam Masala Powder                    10 grams

 Salt to taste 

 Ghee                                                10grams

 Rosted chana dal - Powder              20grams

 Kewra water 3 drops  

 Coriander and lemon for garnish  

   

   

Method of preparation

• Grate paneer, khoya and potato mix together with all the above ingredients except coriander leaves and lemon

• Make a smooth mixture by rubbing it gently.

• Cook in a charcoal tandoor at moderate heat to get little golden color.

• Serve with chutney.

GALOUTI KEBAB

Ingredients

Lamb baby leg                                500grams

Ginger garlic paste                            50grams

Raw papaya paste                            50grams

Red chilli powder                             10grams

Brown onion paste                           50grams

Desi ghee                                        200ml

Cashew nuts paste                            50grams

Saffron                                              2grams

Black cardamom powder                 10grams

Rose petal powder                           10grams

Mace powder                                    5grams

Green cardamom powder                 10grams

Roasted chana flour                          50grams

Sweet attar                                           3m

Salt                                                   15grams

Method of preparation

1. Take lamb (5 times) from mincer, make sure meat is very smooth.

2. Add raw papaya paste, salt, red chilli powder, ginger garlic paste and keep it aside for 30 minutes.

3. Then add remaining powdered masala and cashew nuts, brown onion paste along with saffron and desi ghee.

4. Take a deep pan and place the mixture make a well and keep live coal in a bowl and put desi ghee and cover quickly and keep it aside for 30mintues tecnique called ‘dhungar’.

5. Add attar to the paste and again keep it aside for 10mins.

6. Divide the mixture into equal portions. Apply melted ghee on the palm and flatten the mince balls into round patties.

7. Heat ghee on tawa and shallow fry round patties over low heat until both sides are evenly brown.

Alternatively, why not experience this live at our Phir Pehle Aap food festival at Kangan until 22 December 2012?