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Tag: Starter

  • Galouti Kebab

    Galouti kebab is the pride of Lucknow. Legend says it was created for Nawab Asaf-ud-Daula, who had lost his teeth but not his love of meat, so his cooks devised a kebab soft enough to melt in the mouth. Galouti itself means soft. Tunday Kababi in Aminabad, famous for a secret spice mix said to run to over a hundred ingredients, made it known well beyond the city.

    The secret is texture. Mutton mince is ground to a paste, tenderised with raw papaya, bound with roasted gram flour and perfumed with cardamom, mace, saffron, rose and kewra. The patties are shallow fried in ghee until a thin crust forms while the inside stays almost creamy. A puff of clove smoke adds the finishing touch.

    Galoutis are served as a starter at Awadhi feasts and weddings, traditionally with ulte tawe ka paratha, a thin, flaky bread cooked on an upturned griddle, and sliced onions with mint chutney. Making them at home takes time, especially the grinding, but the mixture can be prepared a day ahead and kept chilled. A pinch of the spice blend sprinkled over the cooked kebabs adds a final burst of fragrance.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseSnack
    Prep time40 minutes
    Cook time25 minutes
    Total time65 minutes
    Serves4
    Spice levelMedium
    DifficultyHard
    Gluten-freeYes
    Key ingredientsmutton mince / raw papaya / besan / ghee / saffron

    Ingredients

    For the kebab mixture

    • 500 g mutton mince, with about 15 percent fat
    • 2 tbsp raw papaya paste (skin on)
    • 1 1/2 tbsp ginger-garlic paste
    • 2 tbsp roasted besan
    • 3 tbsp fried onions, crushed to a paste
    • 1 tsp Kashmiri chilli powder
    • 1 tsp salt
    • A pinch of saffron in 1 tbsp warm milk
    • 1/2 tsp kewra water
    • 1/2 tsp rose water
    • 1 tbsp ghee

    For the galouti masala

    • 6 green cardamom
    • 1 black cardamom
    • 4 cloves
    • 1 small blade mace
    • 1/4 nutmeg
    • 1/2 tsp shahi jeera
    • 1/2 tsp black peppercorns
    • 1 tsp dried rose petals

    To cook

    • 4 tbsp ghee
    • 1 piece charcoal and 2 cloves for smoking (optional)

    Method

    1. Grind the galouti masala ingredients to a fine powder.
    2. Pass the mince through the fine plate of a mincer twice, or blitz it in a food processor in batches until it becomes a smooth, sticky paste with no visible fibres.
    3. Mix the mince with papaya paste, ginger-garlic paste, roasted besan, fried onion paste, chilli powder, salt and 1 1/2 tsp of the galouti masala. Add saffron milk, kewra, rose water and 1 tbsp ghee and knead 2 to 3 minutes.
    4. Cover and refrigerate for 4 hours, no longer – papaya will turn the meat mushy if left overnight.
    5. For smoke, heat the charcoal on a flame until glowing, place it in a small steel bowl set in the meat, add cloves and a few drops of ghee, cover for 5 minutes, then remove.
    6. With oiled hands, shape the mixture into thin patties about 6 cm across and 1 cm thick. They will be soft; chill them for 15 minutes if hard to handle.
    7. Heat ghee in a flat non-stick pan on medium. Fry 4 to 5 patties at a time for 2 to 3 minutes per side, turning once very gently with a flat spatula, until a deep brown crust forms.
    8. Drain briefly and serve immediately.

    Tips

    • Fat in the mince is essential for softness; very lean mince makes dry, crumbly kebabs.
    • Roast the besan on low until nutty and slightly darker before adding.
    • Flip only once; the patties are fragile until the crust sets.

    Serve with

    Ulte tawe ka paratha or sheermal, with onion rings and mint chutney.

  • Seekh Kebab

    Seekh means skewer, and seekh kebabs reached North India with Central Asian and Persian cooks who roasted minced meat over open fires. In the bazaars of Lucknow, Delhi and Rampur they are cooked on long iron skewers over charcoal, the smoke drifting across the lanes in the evening, especially during Ramzan.

    The mince is kneaded with grated onion, ginger, garlic, green chilli, mint, coriander and a warm spice blend, then pressed onto skewers into long, even cylinders. Over charcoal the outside chars and crackles while the inside stays juicy. A little fat in the mince and a brush of butter while grilling keep them moist.

    They are served as a starter or a meal, with rumali roti or ulte tawe ka paratha, sliced onions, lemon and green chutney. Leftover seekh kebabs make an excellent kathi roll the next day. At home, a charcoal grill gives the best result, but a hot oven or even a heavy tawa works well. The mixture can be made in advance and kept chilled for up to a day before shaping.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseSnack
    Prep time30 minutes
    Cook time20 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton mince / onion / green chilli / mint

    Ingredients

    • 500 g mutton mince (with some fat), minced twice
    • 1 medium onion, grated and squeezed dry
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 3 green chillies, very finely chopped
    • 2 tbsp finely chopped mint
    • 3 tbsp finely chopped coriander
    • 1 tsp Kashmiri chilli powder
    • 1 tsp roasted cumin powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 1/2 tsp black pepper powder
    • 2 tbsp roasted besan
    • 1 tbsp ghee
    • 1 tsp salt
    • Melted butter for basting
    • Chaat masala and lemon to finish

    Method

    1. Squeeze every bit of water from the grated onion in a cloth; wet onion makes the kebabs slide off the skewer.
    2. Combine the mince with all the ingredients except the butter and chaat masala. Knead vigorously for 5 minutes until the mixture is sticky and holds together.
    3. Cover and refrigerate for at least 1 hour; cold mince binds better on skewers.
    4. Divide into 10 portions. With wet hands, wrap each portion around a flat metal skewer and press it into an even sausage about 12 cm long. Seal the ends well.
    5. Grill over medium-hot charcoal, or in an oven preheated to 240 C on a rack, for 10 to 12 minutes, turning every 3 minutes and basting with butter, until browned with charred spots.
    6. Without skewers, shape into logs and cook on a lightly greased tawa on medium heat for 8 to 10 minutes, rolling them so all sides brown.
    7. Slide the kebabs off, sprinkle with chaat masala and squeeze lemon over.

    Tips

    • Mincing twice gives the fine texture that clings to the skewer.
    • Do not over-grill; the kebabs are done when firm but still springy to the touch.
    • Chicken mince works too – add a beaten egg white to help it bind.

    Serve with

    Rumali roti or paratha, onion rings, lemon and mint chutney.

  • Amritsari Fish

    Amritsar's fish shops, especially around Lawrence Road, have been frying fish in roadside kadais for decades, and the winter queues are part of the city's identity. Traditionally the fish was singhara or sole caught in the rivers of Punjab, cut into boneless pieces and fried in a seasoned gram flour coating.

    What sets Amritsari fish apart is ajwain. Carom seeds in both the marinade and the besan batter add a sharp, thyme-like note and help with digestion of the fried food. The coating is thin and crisp, reddish from chilli, while the fish inside stays moist and flaky. A dusting of chaat masala and a squeeze of lemon finishes it.

    It is eaten as an evening snack or a starter, wrapped in newspaper on the street or served on a platter at home with mint chutney and sliced onions. It is at its best eaten within minutes of frying. In winter many Punjabi families make it at home for guests, frying batches while everyone gathers in the kitchen.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseSnack
    Prep time40 minutes
    Cook time20 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsfish / besan / ajwain / lemon

    Ingredients

    For the first marinade

    • 500 g boneless firm white fish (sole, basa, singhara or surmai), cut into 5 cm pieces
    • 1 tbsp lemon juice
    • 1 tsp salt

    For the batter

    • 1/2 cup besan (gram flour)
    • 2 tbsp rice flour
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri chilli powder
    • 1/2 tsp turmeric
    • 1 tsp ajwain, crushed lightly
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice
    • 1 egg (optional)
    • Salt to taste
    • 3 to 4 tbsp water

    To finish

    • Mustard oil or any oil for deep frying
    • Chaat masala
    • Lemon wedges

    Method

    1. Rub the fish pieces with lemon juice and salt and set aside 15 minutes. Rinse lightly and pat completely dry with kitchen towel – this removes the fishy smell.
    2. In a bowl mix besan, rice flour, ginger-garlic paste, chilli powder, turmeric, ajwain, garam masala, lemon juice and salt. Add the egg if using and enough water to make a thick batter that coats a spoon.
    3. Add the fish pieces and coat each one well. Rest 20 minutes in the fridge.
    4. Heat oil in a kadai to about 175 C. If using mustard oil, heat it to smoking first and then let it cool slightly.
    5. Fry 5 to 6 pieces at a time on medium-high for 3 to 4 minutes, turning once, until deep golden and crisp. Avoid moving them too much in the first minute so the coating sets.
    6. Drain on a wire rack or paper. For extra crunch, fry again for 30 seconds in hotter oil just before serving.
    7. Sprinkle generously with chaat masala and serve with lemon wedges.

    Tips

    • The batter should be thick; a runny batter slides off and gives an oily finish.
    • Rice flour is not traditional in every shop but makes the coating stay crisp longer.
    • Use a firm fish that will not flake apart in the hot oil.

    Serve with

    Mint-coriander chutney, sliced onion rings and lemon wedges.

  • Tandoori Chicken

    Tandoori chicken traces back to Kundan Lal Gujral, who cooked it in clay ovens in Peshawar before moving to Delhi and opening Moti Mahal after Partition. The tandoor itself had long been used across Punjab for bread, but roasting marinated whole chicken in it became the dish that defined Indian restaurant food around the world.

    A first marinade of lemon, salt and chilli seasons the meat to the bone, and a second thick yogurt marinade with ginger, garlic and garam masala tenderises and forms a crust. The heat of the tandoor, often above 400 C, chars the edges while keeping the inside juicy. Mustard oil adds a pungent Punjabi edge.

    It is served as a starter or as the main event at barbecues and parties, usually with sliced onion, lemon and mint chutney. Leftover pieces are the traditional base for butter chicken. A charcoal grill gets closest to the tandoor, but a very hot home oven with a wire rack and a quick finish under the grill gives a convincing char. The marinade also works well with fish, paneer and whole cauliflower.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseMain course
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / yogurt / lemon / mustard oil

    Ingredients

    For the first marinade

    • 1 kg chicken legs and thighs, skinless, bone-in
    • 1 1/2 tbsp lemon juice
    • 1 tsp salt
    • 1 tsp Kashmiri chilli powder

    For the second marinade

    • 3/4 cup thick hung curd
    • 2 tbsp ginger-garlic paste
    • 2 tsp Kashmiri chilli powder
    • 1 tsp garam masala
    • 1 tsp roasted cumin powder
    • 1 tsp kasuri methi, crushed
    • 1/2 tsp chaat masala
    • 2 tbsp mustard oil
    • 1/2 tsp salt

    To finish

    • 2 tbsp melted butter for basting
    • Chaat masala and lemon wedges

    Method

    1. Make 2 to 3 deep slashes in each piece of chicken, down to the bone.
    2. Rub with lemon juice, salt and chilli powder, working it into the cuts. Set aside 30 minutes.
    3. Heat the mustard oil until it smokes, then cool. Mix it with all the other second-marinade ingredients into a thick paste.
    4. Squeeze excess liquid from the chicken and coat thoroughly with the yogurt marinade. Cover and refrigerate 6 hours to overnight.
    5. Bring the chicken to room temperature for 30 minutes. Preheat the oven to its highest setting, 240 to 250 C, with a wire rack set over a foil-lined tray.
    6. Arrange the pieces on the rack with space between them. Roast 20 minutes on the upper-middle shelf.
    7. Turn the pieces, baste with melted butter and roast another 12 to 15 minutes until the edges are charred and the juices run clear when pierced near the bone.
    8. Switch to the grill or broil setting for the last 3 to 4 minutes for extra char. Sprinkle with chaat masala and serve with lemon.

    Tips

    • Hung curd is essential – thin yogurt drips off and steams the chicken instead of roasting it.
    • Cooking on a rack lets heat reach all sides, imitating a tandoor.
    • For a charcoal grill, cook over medium-hot coals, turning every 4 to 5 minutes, for about 25 minutes.

    Serve with

    Sliced onions with lemon, mint chutney and tandoori roti.

  • Mangalorean Chicken Ghee Roast

    Chicken ghee roast was popularised in the 1950s by Shetty Lunch Home in Kundapur and later spread across Mangalore and the rest of India. It is a dish of the Bunt community, and its intensity comes from a paste of roasted Byadgi chillies, coriander, cumin, pepper, fenugreek and garlic, cooked in plenty of ghee with tamarind and jaggery.

    The result is a deep red, semi-dry dish with a glossy coating of masala. It is tangy, smoky, spicy and buttery all at once, with the ghee carrying the aroma. Despite the colour, Byadgi chillies keep the heat manageable. It is served as a starter or with neer dosa, appam or kori rotti.

    At a glance

    RegionKarnataka
    CuisineMangalorean
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time35 minutes
    Total time65 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / ghee / byadgi chillies / tamarind / garlic

    Ingredients

    For the marinade

    • 750 g chicken, small bone-in pieces
    • 1/2 cup thick curd
    • 1/2 tsp turmeric powder
    • 1 tbsp lemon juice
    • 1 tsp salt

    For the roast masala

    • 15 Byadgi chillies, seeds removed
    • 2 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 1/4 tsp fenugreek seeds
    • 4 cloves
    • 12 garlic cloves
    • 2 tsp tamarind paste

    For the roast

    • 6 tbsp ghee, divided
    • 1 tsp grated jaggery
    • salt to taste
    • 1 sprig curry leaves

    Method

    1. Marinate the chicken in curd, turmeric, lemon juice and salt for at least 30 minutes.
    2. Dry roast the chillies on low heat for 1-2 minutes until crisp but not dark. Remove, then roast coriander, cumin, pepper, fenugreek and cloves for 2-3 minutes until fragrant.
    3. Soak the roasted chillies in 1/4 cup warm water for 10 minutes, then grind everything with the garlic and tamarind to a very smooth paste, using the soaking water.
    4. Heat 2 tbsp ghee in a heavy pan. Add the chicken and cook on medium-high heat for 8-10 minutes, until browned and almost cooked through. Remove the chicken, leaving the juices in the pan.
    5. Add 3 tbsp ghee to the pan, lower the heat to medium and add the ground paste. Fry, stirring constantly, for 8-10 minutes until it darkens slightly, smells roasted and the ghee separates. Add a splash of water if it sticks.
    6. Add the chicken with its juices, the jaggery and salt. Toss on medium heat for 8-10 minutes until the masala thickens and coats the chicken.
    7. Add the remaining tablespoon of ghee and the curry leaves and roast for 2 more minutes until glossy. Serve hot.

    Tips

    • Byadgi chillies are essential for the colour; Kashmiri chillies are the closest substitute.
    • Roasting the paste in ghee until it separates is what gives the dish its depth; do not cut this short.
    • Prawns or paneer can be made the same way; reduce the cooking time accordingly.

    Serve with

    Neer dosa, appam, kori rotti or ghee rice, or on its own as a starter.