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Lesser-known kebab
 We
have always believed that the real riches of Indian cuisines remain
well hidden, yet to be discovered, in the home kitchens. The
housewives can give the celebrity chefs a run for their money any day.
Some ladies are more gifted than others and some are fortunate to
inherit recipes as heirlooms. The problem is that with pressures of
modern living home cooking is marginalised and many of these recipes,
simple yet immensely satisfying, are endangered, perched on the verge
of extinction. There is an urgent need to bring these gems into public
domain. This is the reason we were thrilled when we encountered goli
kebab that we hadn't sighted for years. Our hostess Dr Mahbooba
Alam has just finished writing Lazzat e Dastarkhan where she
has compiled a collection of her favourite recipes. She not only
treated us to bellyful of goli and some other delectable kebab
but generously shared with us the recipes. We eagerly await the
publication of her book and in the meantime are very pleased to invite
our readers to try this beauty. It can be prepared with mutton mince
but believe you us chicken mince is better and healthier.
Goli Kebab
 Ingredients
Chicken mince 500g
Egg (beaten) 1
Onions (chopped fine) 1cup
Chillies (chopped fine) 2 green
Ginger paste 1 tsp
Garlic paste 1 tsp
Garam masala (home made 1 tsp
with 4 cloves and
4 green cardamom seeds)
Green coriander (chopped fine) a small sprig
Salt to taste
Mustard oil 4 tbsp
Method
Moisten your palms and put the keema with 2 tsp of oil and
other ingredients, except the garam masala, in a large bowl and
blend with your hands, kneading gently. Roll into small balls larger
than marbles but smaller than walnuts and keep aside. Heat remaining
oil on medium flame in a pan for two minutes and gently place goli in
it one by one. Stir gently cover and cook for about 10 minutes.
Uncover and check once or twice and sprinkle a few drops of water no
more if required to avoid sticking or scalding. Turn carefully with a
wooden spatula to ensure even cooking. When done to taste, sprinkle garam
masala, cover again, and simmer on low flame for another five
minutes. Goli kebab is excellent as a starter, accompaniment,
snack and what not —absolutely irresistible!
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