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Home Dish Kesariya Sheermal with Lucknowi Galouti Kebabs

Kesariya Sheermal with Lucknowi Galouti Kebabs

Name: How to cook Kesariya Sheermal with Lucknowi Galouti Kebabs - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10mini sheermal
Cuisine: Us

Introduce

Chef :

Sangita Kalra

Kesariya Sheermal with Lucknowi Galouti Kebabs

Who says that only non vegetarians can enjoy the makhmali kebabs!! Why should they have all the fun!! Jokes apart!! So sheermal is a saffron flavoured flat bread and it is one of the several rare Lucknow and hydarabadi delicacies. Iis mildly sweet naan made of maida milk ,ghee .It is sometimes served with delicious kebabs and also made in a different way garnished with nuts and served with tea. Here in I share my this version of veg galouti which tastes amazing and nutritious. It has the goodness of rajma and daal along with other ingredients . It is paired well with Lucknowi kesariya sheermal with a hint of minty dip .These kebabs are very delicate melt in the mouth ,a little crisper from outer layer and soft from inside. The smokey effect in this gave a bang on to my kebabs! #boxweek13

Ingredient

Food ration :

10mini sheermal

2 cup

Maida

4 tbsp

Lukewarm milk

1/2 Tsp

Baking powder

4 tbsp

Milk powder

4 tbsp

Castor Sugar

4 tbsp

Desi ghee

as per taste

Salt

4 tbsp

Curd

4-5

Black pepper pods

Moti elaichi

5-6

Choti elaichi

1 tbsp

Coriander seeds

Javitri

2 tsp

Shahi jeera

Star anis

1/2 tsp

Nut meg

4-5

Wilted rose petals roses washed and pat dry

2 cups

Boiled rajma

2-3

Boiled arbi

1 cup

Boiled masoor daal whole and chana dal together

Chopped green chillies to taste

1/4 cup

Fried onions

2 big TSP

Galouti masala

2 TSP

Lemon juice

1 tsp

Ginger garlic paste

As required

Fresh coriander leaves few

2 Tsp

Ground kaju paste

2 Tsp

Gulab jal

2 drops

Kevra essence

As needed-

Tandoori colour pinch(optional)

1 tsp

Kashmiri mirch powder

1/2 cup

Roasted chana powder or roasted besan

as needed

coal with pinch of clove powder or cinnamon and ghee

Cooking instructions

* Step 1

In a big bowl mix maida, baking powder salt,milk powder, sugar, ghee.Add in curd,mix till crumby mixture is formed and add in milk to make a soft dough. Grease your hands and role again to make a smooth dough. Keep it covered in a warm place for at least two hrs, till the dough rises.

* Step 2

Now to make it a kesariya flavour. Mix in few kesar stings n a pinch of haldi in a warm water. Keep aside. Now make rolls and roll these sheermal like roti, cut them in rounds a size bigger then the kebabs.Heat a non-stick tawa on medium heat and when the tawa becomes hot, lower it's flame and just like we make naans or kulchas, apply water on one side and cook,sprinkle water on sides,cover with lid, let it rise a bit remove the lid, apply Kesar water

* Step 3

Let it get dried, this will take a few seconds. Apply some ghee and turn over for few seconds. Do not let the brown spots take place on the Kesar side. Remove from tawa, like this make the other sheermal with the left over dough.

* Step 4

Note These sheermal are made in many ways,some make them in oven or tandoor n bake them till brown n fluffy, some make the way I made soft n flat not very fluffy, so in different places these are made differently. Some make with eggs and yeast too but I am sure all would taste yummy as this is really a special and royal bread to have !!

* Step 5

For masala powder, dry roast all the listed ingredients on medium to low flame for five min but do not burn. Keep aside and cool it completely. Grind it to a powder. Your galouti masala is ready to use it for your kebabs and the left over you can store it in an airtight jar for later use.

* Step 6

Soak rajma overnight or at least six hrs in advance. Take handful of masoor and chana daal together soak for one hr. Boil both seperately and boil arbi and Peel. You can do this part before hand to reduce time ror kebabs. Fry onions to brown and keep aside. Seive the rajma,daal so that all excess water is removed.

* Step 7

So after you have the above ingredients ready, just dry roast your besan for few seconds & keep aside.If you have roasted chana powder use that. Now mash the arbi,rajma and dal together. I did this in food prosesser Add kaju paste and rest of the left ingredients mix thoroughly such that you get a very smooth texture paste.

* Step 8

Now burn coal on low flame.Remove it from flame and place it in a steel bowl.Keep this inside the kebab mixture and sprinkle the podwer on it and ghee. You will see the smoke coming out. Immediately cover this whole mixture with a big lid.Let the smoke be infused in the mixture. Do this for one or two minutes. Remove it.

* Step 9

Now shape them by greasing your hands and cook on low to medium flame applying little ghee. These kebabs are very delicate and soft so be careful while turning them. Do not put a lot of ghee as we don't have to fry, just cook them on low to medium flame. Serve these yummy kebabs with your sheermal, Minty dip and laccha pyaz.