Preparation Time : Overnight soaking of rajma and 30 minutes
Cooking Time : 30 minutes
Serving : 6 members
Description
After breakfast was over at home , was all ready to start work for lunch . I get a call from my hubby dear saying we have guests at home for lunch . I had planed for a vegetarian lunch but that’s not a good enough menu for the carnivorous cousins of mine who were the guests for lunch . So changed the menu to the regular ravuthar guest menu with a mutton biriyani , chicken 65 , boiled egg , dalcha , onion raitha and a payasam . Having a big bowl full of left over red kidney beans boiled from the breakfast table . I wanted to use it up for lunch but something that goes well with my typical Muslim menu as well . Broke my head but nothing seemed to work . Finally googled and came across a rajma galouti kebab recipe in Sanjeev kapoor’s web site . Fell in love with the recipe as soon as I read it . Made slight changes as a few ingredients demanded were not available in my pantry . So added other ingredients instead and went ahead . The rajma gauloti kebabs were melt in the mouth that married along with the other dishes served at the lunch feast . These galouti kebabs were sent over to my elder mother – in – laws place as she is a vegetarian by choice and it travelled all the way to Coimbatore along with my cousin sister Aneez who had dropped in home in the evening to invite me for her daughters wedding . My left over rajma from the breakfast table served a treat to so many people at so many places.
Ingredients
Ingredients | Quantity |
|---|---|
| Red kidney beans (rajma) | 2 cups |
| cashew-nuts | 15 |
| Poppy seeds (khuskhus/posto) | 1 1/2 tablespoons |
| Fennel seeds (shahi jeera) | 1 1/2 teaspoon |
| Cumin seeds | 1 1/2 teaspoon |
| Green cardamoms | 1 |
| Cloves | 2 |
| Cinnamon | 2 inch stick |
| Saffron (kesar) | a pinch |
| Pure ghee | 2 tablespoons + to shallow fry |
| Ginger chopped | 1 inch piece |
| Garlic chopped | 10 cloves |
| Green chillies | 6 to 10 (finely chopped) |
| Warm milk | 1 tablespoon |
| Mawa (khoya) grated | 4 tablespoons |
| White pepper powder | 1 teaspoon |
| Salt | to taste |
| Lemon juice | 1 tablespoon |
Method
- Soak rajma in five cups of water preferably overnight. Boil in sufficient quantity of water until soft. Drain and set aside.
- Dry roast cashew nuts , khus khus , fennel seeds , cumin seeds , cardamoms, cloves and cinnamon. Cool and grind to a fine powder with out water .
- Soak saffron in warm milk . Heat two tablespoons of ghee in a pan, add ginger and garlic and sauté for a few seconds.
- Add green chillies and sauté for one minute. Add rajma and cook for three to four minutes. Add cashew nut powder stir-fry for four to five minutes.
- Add khoya, white pepper powder and salt, stir-fry for four to five minutes. Remove from heat. Cool and mash rajma to a smooth paste. (In case rajma paste is not firm, then cook paste further with addition of ghee till firm.) add soaked saffron.
- Adjust salt. Add lemon juice and mix thoroughly. Divide mixture into equal balls and press them lightly.
- Heat pure ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides. Serve hot .
Notes
- While frying the galouti kebabs have the flame on medium heat always as you want a light golden brown colour and a crisp outer cover .
- Do not turn the galouti kebabs more than twice as the kebabs are very delicate and tends to break fast .
- Fry on one side for a minute or more then turn and leave to fry again for a minute over medium heat . Remove .
- Quite a tricky task but easy by following the above tips to shallow fry .
