Hey, guys! This is me the Bombay Chef Varun Inamdar
and welcome to 'Get Curried'.
My travels and excursions
generally take me to some of the most uncanny places
to eat of course
in India
and across the globe.
Today's recipe is from one such place from the Indian capital
called the 'Qureshi Kebabs'.
Let's begin.
For the 'Qureshi Kebabs'
I am using
extremely fine quality of Goat Meat.
Now generally
you always take Goat Meat
which is from the machine.
Now there are two different types of Keemas.
The first kind of Keema is a hand cut or hand chopped Keema
which is brilliant for making something like a Keema Pav.
Whenever you make..
..Kebab
always take Keema
from the machine.
So this one is from the machine
it's run twice in the same machine.
If you see the quality is extremely fine
it's a combination of course of Meat
as well as fat.
Now generally for a Kebab of this kind ten percent of fat is just perfect.
To this, let's add in some basic few ingredients
but before we get into the ingredient list
primarily
the essence of this recipe
is the smoke.
So let's build up the smoke in this recipe
for which
turn the flame on
and place a piece of Charcoal.
Allow that to turn into a nice beautiful burning ember
by that time
we will start marinating the meat.
Let's begin with Chaat Masala.
Moving on to roasted Cumin powder.
Now, you can go on and on with adding the Spices of your choice
you can add in all spice, you can add in Garam Masala
but
this is one of those Kebabs
where the Masalas are absolutely minimum
but the flavour is top-notch.
Let's add in just a touch of Chilli powder, not too much
because you do not want these to be bright red in color.
Just a touch of Turmeric powder,
finely chopped Green Chillies,
grated Garlic,
grated Ginger,
I am not using paste
mind you because
I do not want water in this recipe of any kind
Moving on to adding in
chopped Red Onions.
What you could also do is
grate a Red Onion
and squeeze all the moister out
and add in
the grated bits in this recipe.
Juice of half a Lime
ensure that you collect all the seeds because you do not want
untoward flavours in your mouth.
And last but not the least
the father of all ingredients as I say
Salt.
Salt in this recipe
could be slightly lesser than a usual Kebab
because right towards the end just before serving
you are also going to add in
Butter
Salted Butter in its melted form.
So a little bit of less Salt
is just perfect.
Let's mix this well.
Just ensure that the Masalas
when I say Masalas
the basic spices that we have used, the Salt of course
Ginger, Garlic, Onions, Chillies
are just everywhere, all over the meat mix.
This is best mixed
with your hands.
The sign of this Keema being mixed well
is that you should not find any specks of color.
no tinges of yellow, no tinges of red
it should just look like a nice
velvety
pink
piece of Meat.
Once this is done
I am going to spread this
like so
push this against the sides of the bowl.
You can take the help of your knuckles
and just push it like so.
And also
with your fingers
poke in at a few places
so that the smoke
go straight within
and flavours the meat.
Now to smoke this, I am going to place
a metal bowl right in the center of this mix
off goes the flame.
I am going to pick this piece of Charcoal
which is well lit at this point in time.
Place this in the center.
Add in just a few drops of any Oil
and cover this immediately.
It's important
to keep this like that at least for two to three minutes
so that the Meat gets wonderfully flavored.
Let's uncover this.
The smoke has kind of slightly settled down
just ensure this is not hot.
to remove this keep it aside
and mix this all
one last time.
Well this way, at home
or rather in your home kitchen
you can bring in the whole essence
of smoke
and enjoy street food at home.
Let's take in
Lemon sized balls
of this mixture.
I am going to take a skewers or a metal rod
I am going to apply some water
I am going to give it
the quintessential shape of a Seekh Kebab.
The whole idea here
is to ensure
that one the shape look
like a Seekh Kebab
and two
this whole cavity that you eventually get
in the middle of the Seekh Kebab
will ensure that the Kebab
cooks from within
just lock this on either sides
and you need to wet your fingers and your palm
and very lightly, very casually
pull this out.
Well this, for the ones who are doing for the first time
could be quite a trick
another easier way
is you could use a Saate Stick or a Bamboo Skewer
and do the same step.
This could be
a little anti-gravity kind of a thing
because you literally
working against gravity
but that's the beauty of a Seek Kebab.
If you can manage this nothing like it
otherwise you could just make croquettes
and that's about it.
See, where you could go wrong
if I can possible gauge is
if you clump too much
on one side
and then if you kind of
lace it with a little bit of laziness
then it may just fall off or drop off
but if you just divide the weight like so
it will be perfect.
Let's move on to the next step and that is
cooking this or rather pan stirring this
for which
I am going to heat a pan
on high flame.
Let's add in
a little bit of Oil
Now if you of course have
an open flame in the house or an electric tandoor in the house
this could be cooked on that or in that
but what I am doing is, I am pan cooking this.
Just place this very gently.
While cooking these Kebabs the flame needs to be high
because what would happen is
the outsides will get beautifully seared on high flame.
The moment you reduce the flame
the moister from the meat would start releasing
and you do not want that to happen
because otherwise you will just end up
with like a soapy broth or a soapy mixture and you do not want that
specially while making these Kebabs.
Now very carefully,
we need to flip this
and just turn it
on the other side.
Now this is the technique
called roll frying
we are litterary rolling it
and ensuring that its getting fried on all the sized.
Now the bottom is done
now we give it
a turn
so let's
cook this side and then we turn it again
and then we move on
and on and on
till all the four sides
are done and ready.
After a few rounds of rolling and cooking
our Qureshi Kebabs are done and ready.
Just ensure that the meat
is cooked through and through
and that will actually happen
because one we are applying heat,
we also have Oil
so it's going to be like a Kebab and a Tikki
you know that kind of a cooking technique.
And plus the skewers also ensured that it's hollow from within
so it's bound to get cooked.
This is done and ready.
With this off goes the flame
and here I am adding in
little bit of Cream
and Butter.
Just melted it
and lace it up like so.
Allow that to sizzle and start melting
in the same pan, I am adding in Onions,
some Lemons,
some Chutney.
Make this for your family,
make this for your friends
and ensure
you make Qureshi Kebabs in your home this time.
Bye for now.