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Purani DIlli-cious

Restoring the lost culinary legacy of the Mughal time is the thing that gourmet expert Osama Jalali bests

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Kathal Ki Shammi

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Fixings

1 kg Kathal

200 gm channa dal

1 tsp ginger glue

1 tsp garlic glue

1 tsp jeera

6 cloves

6 dark peppers

2 badi elaichi

A little stick of cinnamon

1 tej patta

1 tsp coriander (slashed)

1 onion (slashed)

2 hari mirch

Half tsp peeli mirch powder

Salt to taste

Technique

Cut kathal into pieces, include flavors, masalas and doused channa dal and put it to bubble in 300 gm water.

When done, make a glue in the processor (thick and fine consistency).

Include cleaved coriander and onion, make a shammi and shallow broil.

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Kacche Qeeme ki Tikiya

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Fixings

1 kg sheep mince of Raan

1 tsp ginger glue

1 tsp garlic glue

1 tsp jeera

6 cloves

8-10 dark peppers

1 tsp crude papaya glue

60 gm channa powder

2 cocoa onions

1 tsp blend of jaiphal , javitri and dal chini powder

6 green cardamoms

2 dark cardamoms

2 star anise

1 tsp peeli mirch

1 tbsp desi ghee

250 gram ghee for fricasseeing

Salt to taste

System

Blend all into qeema and back rub it for 60 minutes.

Grind it into a qeema machine to shape a fine glue.

Make kebabs and shallow sear.

Serve it with Mint chutney

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Hari Mirch Qeema

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Fixings

1 kg mince of hand beat sheep

1 onion for singing

2 onions (slashed)

1 tsp haldi

1 tsp red bean stew powder

4 tsp coriander powder

250 gm huge hari mirch

200 gm desi ghee

2 tsp ginger glue

2 tsp garlic glue

Salt to taste

Strategy

In 250 gm ghee, include one cut onion and ginger garlic glue. Sauté for a moment.

Include qeema and sauté till it turns white. Presently include turmeric, salt, dhaniya powder, mirch powder and sauté it for five minutes.

Include a large portion of a liter water and abandon it on medium fire for 15 minutes.

At that point bhuno (broil) it for quite a while, till the ghee ascends to the highest point of the qeema. Presently, include 150 ml of water; include green chillies and abandon it on dum for 15 minutes on spit fire.

Present with hot naan or spread parat

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