Two ‘Food’ilicious kebab recipes from Sous Chef Javed Mohammad from The Leela Gandhinagar

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Sous chef Javed Mohammad from The Leela Gandhinagar & Mahatma Mandir Convention & Exhibition Centre, showcases his signature yummy kebab recipes. Before joining The Leela Palaces, Hotels and Resorts, chef Javed was associated with Hotel Nehru Palace in Delhi as the Sous Chef. The Leela Gandhinagar is a beautiful 318-room hotel that blends modern elegance with Gujarat’s vibrant old-world traditions.

Kakori Kebab

Source region:

Lucknow, Uttar Pradesh, India

About the Recipe:

Kakori kebab is minced lamb or mutton grilled with a range of Indian seasoning and flavours. It derived its name from the city of Kakori on the outskirts of Lucknow. It is a very well-known Lucknow cuisine.

Kakori Kebab

INGREDIENTS

  • Oven temp: 425F-220 C
  • 2 cups mutton/lamb (minced)
  • 1 tsp ginger- garlic paste
  • 2 tsp salt
  • 1/4 tsp black pepper, powdered
  • 2 tbsp green coriander, chopped
  • to taste green chillies, chopped
  • 2 tbsp raw papaya, chopped
  • 4 Cloves
  • 1 Black cardamom seeds
  • 1/8 tsp cinnamon, powdered
  • 1 tsp cumin seeds
  • 1 Black mace
  • 1/4 tsp nutmeg, grated
  • 2 cups onions (browned crisp in 1/2 cup ghee), sliced
  • 1/4 cup bhuna chana, powdered
  • 1 Egg
  • Ghee for brushing some chaat masala
  • for garnishing onion rings and lemon wedges

METHOD:

MAKING DHOKLI

1.  Mix all ingredients except ghee and garnishes to marinate for about 4 hours, then grind to form a smooth, thick paste.

2. Knead this mixture well and mix in the roasted gram and the egg.

3. Cover and refrigerate for another hour.

4. About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a pre-heated oven (also on a drip tray).

5. If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.

6. They should take 15-20 minutes to cook.

7. Brush with ghee and cook another 2 minutes.

8. Serve garnished with chaat masala onions and the lemon and serve with green chutney.

Name of Recipe:

KELE OR JIMMIKAND KI GALOUTI

Source region:

Lucknow, Uttar Pradesh, India

About the Recipe:

Kele and Jimikand ke Kebab Recipe are wholesome recipes of kebabs that are packed with flavor and texture. Jimikand is a root vegetable, also known as the Indian Yam or Suran and Kele is referred to as raw banana and Bengal Gram Dal, making the dish gluten free.

KELE OR JIMMIKAND KI GALOUTI

INGREDIENTS

  • 350 grams Elephant yam (Suran/Senai/Ratalu), boiled and mashed
  • 2 large size raw banana
  • 1 cup split Bengal gram dal
  • 5 sprig Coriander (Dhania) Leaves
  • 1 Green Chilli, finely chopped
  • 1 inch Ginger
  • 3 cloves Garlic, finely chopped
  • 1 tablespoon Whole Black Peppercorns
  • 1 Onion, finely chopped
  • 1 teaspoon Chaat Masala Powder
  • 1 teaspoon Cumin powder (Jeera)
  • 2 tablespoons Gram flour (besan)
  • Whole Wheat Breadcrumbs, as required for coating

METHOD:

To begin making the Kele OR Jimikand K Galouti, make sure you have all the ingredients handy as listed above.

  • Rinse and soak the gram dal 30 minutes or so in water
  • While the dal is soaked cook the raw banana in pressure cooker along with the skin for 2 – 3 whistles over medium heat. Cook them till they are still firm, yet they can be pierced by a knife
  • In the same pressure cooker cook the gram dal in 3/4 cup of water along with salt, turmeric powder, red chili powder till it is firm but cooked. Make sure not to add to much of water while cooking dal, add enough water just to cook dal, no excess water should remain in the pressure cooker post cooking dal
  • In the grinder, add the coriander leaves, green chilli, ginger and garlic togetherfor blending into a coarse mixture
  • Once dal is cooked grind it into coarse paste using mixer or food processor, do not add any water while grinding the dal
  • Add the paste of dal in the same mixing bowl as raw bananas
  • Now in a food processor fine chop the onion, green chili, garlic, ginger and coriander together. This step can be done without food processor as well
  • Add chopped aromatics to the dal and banana mixture along with garam masala, cumin powder and mango powder
  • Using a potato masher or your fingers mash the mixture to a smooth paste. At this stage you can store the kebab mixture in the fridge as well to be used later
  • Transfer the Kele mixture content contents to a large mixing bowl. Add the cooked and mashed Jimi and(Yam) and the remaining ingredients except the oil and breadcrumbs. Combine all the ingredients well. Check the salt and spice levels and adjust to suit your taste
  • The next step is the shape the Kele OR Jimikand Ke Galouti. To prevent the kebabs from sticking to your hands, have a small bowl with a tablespoon of oil. Grease your palms and fingers with the oil and shape the kebab dough into circular discs
  • Once you shape them, roll them over breadcrumbs and arrange them on a platter so you can cook them
  • To cook the Kele or Jimikand K Galouti, preheat a cast iron pan on medium-high heat and grease the pan well. Place the shaped kebas, drizzle oil over them and pan fry them until crisp and brown on both sides

Proceed the same way with the remaining Kele OR Jimikand K Galouti and serve them immediately along with Green Chutney.

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