Galouti Kebab Recipe

Galouti means melt in your mouth there is no need to chew... These kebabs are really famous in Lucknow...Lamb meat is minced to paste like consistency then mixed with almost 15 to 20 spices and pan fried in ghee. Truly amazing flavors and taste. My mom in her childhood days spent most of her time in Lucknow since her dad was deputed in the army they traveled a lot and they got to spend good amount of time there and learnt many recipes from the locals.

I don't know how far this recipe is right but this is how galouti kebabs are prepared at my home. I've skipped few ingredients since its really tough to get those spices here in Bangalore. I've retained the taste and flavor by substituting a few ingredients which are easily available across the globe. 

Some of my friends who have tasted this kebabs at my place absolutely loved it and always say it tastes the same as lucknowie I was really happy to get such comments from them. I've never tasted the true lucknowie kebabs so far its always been my wish to visit the city and savor the best that my mom always talks about...may be some day. 

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750 Grams Minced Mutton
3 Tbsp Yogurt
2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tsp Turmeric Powder
1 Medium Onion
10 Pods Garlic
1 Inch Ginger
3 Tbsp Roasted Bengal Gram(Udacha kadalai)
Salt as per taste
4 Tbsp Oil and Ghee

Spices to Grind
1/2 Tbsp Pepper Corns
2 Strands Mace
2 Inch Sticks Cinnamon
3 Pods Green Cardamom
1 Black Cardamom
10 Fenugreek seeds
5 Cloves
1 Tsp Cumin
1 Tsp Fennel
2 Red Chillies
5 Corns All Spice (Kabab Chinni)
1 Pinch of Nut Meg Powder
1/2 Tsp Dried Pomegranate Seeds (Anar Dana)

I did not dry roast the nutmeg and all spice since I have it in a store bought bottle grinder added these 2 ingredients directly to the meat when mixing for marination.

  • Wash the meat in a colander allow the excess water and moisture to drain. we prefer to wash the meat at home even if its minced meat by washing the mince it will reduce the excess blood and give the meat a good taste.
  • Heat a wok on medium flame add all the spices and dry roast all the the spices. Once the spices splutters remove from flame reserve in a plate allow to cool add to a mixer grinder and grind to smooth powder format.
  • Heat the same wok dry roast the bengal gram for a minute once toasted add to mixer jar and grind to a powder format.
  • In the same wok add 1 tbsp ghee and oil add roughly chopped onion, garlic and ginger fry till golden brown reserve the onion in a plate allow to cool add to the mixer jar add just a splash of water and grind to a smooth paste.
  • Take portions of the meat make sure there is no moisture add to the mixer jar and grind to a smooth paste and reserve in a mixing bowl.

  • To the minced meat add yogurt, chilly powder, turmeric powder, coriander powder, onion paste and the prepared garam masala along with salt mix well till all the ingredients are well combined. Since the meat is minced to a pasty consistency it will take time to combine all the ingredients take time and slowly mix and knead the meat for 10 minutes.
  • Add the roasted bengal gram powder to the meat and mix well the bengal gram acts as a binder and will retain the shape of the meat.
  • Cover the meat with cling film allow to marinate on the counter top  for 10 minutes if your preparing the kababs right away if not add to a airtight tupperware and store in fridge until use.
  • After marinating the meat create a well and place hot coals in a bowl place this in the center of the meat add a spoon of ghee to the coals once it smokes cover and smoke the meat to attain smoky flavor in the kababs this step can be avoided if your not a fan of smoky flavors.
  • Once again mix the meat well wet your hands take golf ball size portions of the meat flatten to prepare patties and reserve.
  • Heat a tawa on medium flame brush some oil and ghee start placing the patties and fry for 2 minutes on each side. Since the meat is mince thoroughly it will hardly take 2 minutes to cook flip and fry on both sides once done serve hot with coriander or mint chutney...Enjoy...:)

Please do not copy content and pics from this blog. If any material required from this blog contact me via mail Thank you so much for visiting my space prepare and share this recipe with family and friends. Enjoy and Have a Blessed Weekend...:)

Vietnamese Master Class By Shiro & GOURMET IT UP

Fine Dine restaurant reservations portal GourmetItup invited me for the bloggers table meet and master class by Chef Vu Dinh Hung from Vietnam at Shiro Bengaluru. GourmetItUp is a resource that enables the locals to gain access to new culinary experiences around the city at affordable prices. Shiro will be featuring classic and modern Vietnamese food on their menu for the next 10 Days people who are interested to savor the authentic flavors from Vietnam Please contact GourmetItup for a special food experience.

I'm always a huge fan of Shiro totally love their cocktails, Yummy dimsums, Sushi, Sashimi and teppanyaki. At Shiro the menu offers a wide range of Korean, Chinese, Japanese, Thai and Vietnamese cuisine. The Ambiance is spectacular at shiro indoor and outdoor seating its perfectly decorated creating a tranquil zen like atmosphere.

The event kick started with the master class energetic and Handsome Chef Hung showcased the very famous Vietnamese spring rolls/Goi Cuon which I totally love and prepare all the time at home. He Prepared these rolls with his own twist by adding a few extra ingredients like caramelized onions and a sauce made with coconut cream chillies and basil. All that we need is good quality rice paper. First dip the rice paper in luke warm water and place it on a cutting board start stacking with leafy veggies meats, fish or fried tofu along with thinly julienne carrots and so on then tightly snug and wrap into a roll and serve right away.

Goi Cuon
Fresh Summer Rolls these salad rolls are prepared with various meats, tofu and veggies wrapped in a rice paper its most loved dish in Vietnam. These rolls are healthy and very easy to make at home the chefs picks are with Crab and Prawns.

Ca Ri Ga
Chef Hungs Second Dish was the Ca ri Ga its a chicken curry prepared with torn basil leaves pepper corns lemon grass and sesame oil the chicken in marinated with all the aromats for an hour and then cooked to perfection along with cubed potatoes and coconut milk this dish was fragrant and very tasty along with jasmine rice.

The third and final dish at the master class was from Chef Jagdish from shiro demonstrated how to prepare Maki California Sushi its so simple and easy to prepare at home.

The Yummy sushi was served for starters and we totally enjoyed the event after all of that interaction with the chefs and team we were looking forward to taste the dishes.  We were served some bubbly chandon wine as a welcome drink the wine tasted so good with all the dishes served.

Goi Xoai(Mango Salad)

Finally all of us settled down a bit and the dinner service started. For starters we tasted the mango salad this dish is really famous street food in Vietnam the salad has thinly Julienne green mangoes finely chopped chilies mint and burnt garlic garnish with crunchy toasted ground nuts. This dish was refreshing and very tasty.

Next came the prawn roll and sushi the prawn roll was light not a heavy snack it tasted really good with the creamy dipping sauce and chilly and sprite based sauce. I don't have to talk more about the sushi Shiro always nails it. I totally enjoyed the starters.

For main course we had Tom Rim Tieu/Peppery Prawns, Ca Bung/Aubergines and tofu in Soy sauce served along with veg fried rice. we also had the chicken curry with jasmine rice.  My picks from the mains are the aubergine and tofu in soy sauce along with glass noodles, jasmine rice and chicken curry. It was so filling and I totally loved all the dishes.

Chocolate Fondant with Fig 

Finally for dessert we had the Chocolate fondant with Fig. This dessert was perfectly executed I've never tasted a fig centered fondant before the gooey chocolate and fig was perfect combo.

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Crispy Fried Sardines/ Poricha Crispy Mathi Meen

Mathi/sardines is dads favorite he loves the deep fried fish as a starter. Its not spicy as it seems its crunchy and very tasty, the curry leaves and garlic in this dish enhances the flavor and taste. This is a good side dish for biryani or rice sambar.

Video recipe is posted on my Youtube Tamil and English channels subscribe for more...

1 Kilo Mathi/Sardines
4 Tbsp Chilly Powder
1 Tsp Turmeric Powder
1 Whole Bulb Garlic (peeled)
2 Sprigs Curry Leaves
1 Tsp Pepper corns
1 Tsp Cumin
1/4 Tsp Asafoetida
5 Tbsp Vinegar
1/2 Cup Rice Flour
Salt as per taste
Oil for Frying

I will recommend you to get the fish cleaned from the fishmonger itself its easy to wash and clean at home later. If you do not have vinegar at home substitute with lime juice or tamarind pulp.

  • Wash the fish thoroughly. Place the washed fish in a colander and allow the moisture to drain.
  • In a mixerjar add the curry leaves, garlic, cumin and peppercorns pulse twice and then grind with a splash of water till a smooth paste.
  • In a mixing bowl add chilly powder, turmeric powder, asafoetida, masala paste, Salt and vinegar mix well reserve for 2 minutes.
  • Take generous portion of this masala paste and apply on the fish place the marinated fish in the colander place the colander in a bowl if the fish is releasing any moisture the bowl will contain it and its easy to discard the collected moisture. the fish will fry to a crispy consistency.
  • Cover a cling film on the marinated fish and place in fridge for 2 hours.
  • Add salt to the rice flour mix well and spread on to a paper plate dip the marinated fish in rice flour.
  • Heat enough oil for frying shake of excess rice flour on the fish gently place the fish in oil and fry on medium flame turn the fish in 2 minute mark and fry once the spluttering stops the fish is done frying drain the excess oil and serve hot with lime wedges and sprinkle on some pepper powder...Enjoy...:)
Use paper plates to place your slotted spoon in the kitchen and serve the fish fry in paper plates or banana leaf  it will save you tones of time from cleaning...

Thank you so much for visiting my blog do try my recipe and post your comments. Please do not copy my recipe and pics for reblogging or media use this is purely my own recipe if any material required contact me via mail thanks again Have a blessed and wonderful day ahead.

Prawn Ghee Roast (Eral Chukka Recipe)

Aha super prawn ghee roast excellent side dish for biryani, roti, plain white bread or just hot rasam rice. The aroma of ghee is so soothing and the fiery masala will tingle your taste-buds and salivate you for more...

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Prawn ghee roast is a wonderful and most loved dish in mangalore, in tamilnadu we call this as eral chukka, this dish is most definitely high in calorie at times we have to over look certain details to enjoy the best. This prawn chukka is a perfect side dish if your hosting a lunch or dinner party.

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1/2 Kilo Prawns (Shelled and deveined)
4 Kashmiri Chillies
5 Guntur Chillies
1 Tsp Pepper Corns
1/2 Cumin
1/4 Tsp Mustard seeds
1/4 Tsp Fenugreek seeds
1/4 Tsp Asafoetida
Tamarind Small Amla Size
1 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1/2 Cup Yogurt
1/2 Lime Juice
1 Whole bulb Garlic
Ghee as required
Salt as per taste.

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Prep Up:
  1. Please follow this step one day ahead wash the kashmiri and guntur chillies soak the chillies in warm water for 6 to 8 hours drain the water and reserve the chillies.
  2. Clean the prawns wash and allow the excess moisture to drain using a colander. 
  3. Heat 1/4 Cup remove from flame add tamarind to the warm water allow to soak for 10 minutes once soaked squeeze the tamarind and extract the pulp.
  4. Peel the garlic wash and reserve the pods.
  5. Heat a small fry pan toast the pepper corns, fenugreek, mustard and cumin once the spices stops to splutter add to a coffee grinder and grind to a powder format add the garlic and soaked chillies with a splash of water and grind further to form a smooth paste.

  • First we need to marinate the prawns add the lime juice, yogurt, chilly powder, turmeric and a dash of salt to the prawns mix all the ingredients till well combined cover and allow the prawn to marinate for 10 minutes. 
  • Add 2 Tbsp Ghee to a pan place it on medium flame add the asafoetida once the asafoetida splutters a bit toss in the prawns stir and fry just for a minute.
  • Using a slotted spoon drain and reserve the prawns.
  • Add the masala paste to the marinate with is cooking in the pan stir and fry till ghee surfaces on top.
  • Transfer the prawns back to the masala toss and coat the prawn with masala adjust the salt add 2 to 3 tbsp of tamarind pulp mix and cook the prawns for 5 minutes.
  • If you want the masala paste dry allow the prawns to cook on high flame for and extra 2 minutes.
  • Add 2 more tbsp of ghee toss and fry and bit once the ghee surfaces on the pan transfer to a serving plate garnish with curry leaves lime wedges and onion slices...Serve hot...Enjoy...:)

Thank you so much for visiting my blog space. Do try my recipes and post your comments. Please do not copy any content pics and recipes for media use with out my permission if any content required contact me Via mail Have a blessed day ahead...Happy Cooking...:) 

Bread Halwa Recipe With #ASUS #ZenFone6

Bread Halwa is one of my favorite simple easy to prepare recipe. In this recipe we can use up all the stale leftover bread slices from fridge and create a wonderful dessert this way nothing goes waste. I'm very happy the way this recipe turned out the entire video and pics was shot using #ASUS #Zenfone6.

Recipe Video Posted in English and Tamil Do subscribe and post your comments...

1 Cup Milk
6 Slices Bread
6 to 10 Tbsp Sugar
1/4 Tsp Cardamom Powder
4 Tbsp Ghee and Oil Mixed
Nuts and Cherry for Garnish

  • Cut and remove the edges from the bread slices.
  • Mix 2 tbsp of oil and 2 tbsp of ghee in a bowl and set aside.
  • Heat a tawa or kadai add generous amount of oil and toast each slice of bread both sides till light brown in colour.
  • Add the toasted slices of bread to a bowl pour the milk over allow the bread to soak up all the milk.
  • Using a fork or spoon mix and break the soaked bread slices.
  • Place the kadai back on medium flame add little amount of oil mixture fry the nuts till light brown remove and reserve.
  • Add the bread to the kadai along with the sugar and remaining ghee keep stirring until moisture reduces and the halwa consistency is formed this will take only 5 minutes.
  • Add the cardamom and fried nuts to the halwa stir well remove from flame and serve hot....Enjoy...:)
Serve this halwa hot its very tasty. I did not fancy the cold version.

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ZenFone 6 is equipped with a high resolution 1280 x 800 6-inch HD IPS+ display, delivering a maximum brightness of 400 nits for best readability even when outdoors. ASUS TruVivid technology with improved clarity, lighter and beautiful vivid color. ZenFone6 can produce professional quality photos and Videos. ASUS ZenFone 6 with 2X2:Intel® Atom™ Multi-Core Z2580 Processor 2.0 GHz with Intel Hyper-Threading Technology.

ASUS ZenFone 6 utilizes Intel® Atom™ 2580 processors for best performance and power efficiency. Apps open quickly, games run smoothly and you can effortlessly browse JavaScript-heavy webpages - all without compromising on battery life.

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What I liked the most when using Zenfone 6 was the Gif and Smart remove application on photo options. The Gif captures pics with vivid colors and animation this is fun way to store lot of memories and its easy to share with friends and family. 

The smart remove options helps in correcting pics removes unwanted medium and helps us to create pics that we want to create in no time the easy to use application is one of my favorites. People who are not tech savvy or do not have time to use multiple software to create pro style pics Zenfone6 does all of that in one touch. 

Full Bloom
This pic was shot at Lalbagh Bengaluru. I used the smart remove options to remove unwanted weeds and few leaves in the background also adjusted the color as per my liking.


Buddha Pic was taken in a dark light setting the colors are so vivid few tweaks I could achive the light on Buddha's face as per my liking.
Save Water

Creating Gif pics is always fun  I experimented with gif in and around my home itself was totally surprised with the out come totally had fun experimenting...



Celebrations 2

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Thank you so much for visiting my blog do try all my recipes and post your comments. Please do not copy any material from my blog let it be recipe or pics if any material reqired for use contact me via mail a blessed and wonderful day ahead...Hugs...:)

Poolside Lunch @The Bengaluru Brasserie, Hyatt Centric MG-Road

Lunch meet at The Bengaluru Brasserie was relaxed accompanied by crystal-blue poolside, open and breezy ambience, casual yet infused with...