Galouti is a word we often connect with lamb. It was first made for a toothless nawab and that is why it is supposed to melt in your mouth.

There are various other ingredients that galouti can be made with which include yam , jackfruit, red kidney beans etc.

This one is made from red kidney beans and i think tastes the most like the lamb version.

The first time that my mother made this for us she had us fooled thinking it was lamb! The texture seemed so familiar and taste was the exact same so it took a moment for me to digest the fact that these galoutis were in fact vegetarian and made from red kidney beans. I have loved this recipe ever since and will happily make this over lamb for a more healthy version anytime, and im sure you will too. Enjoy!

Recipe By Bobby Kochar

 Ingredients : 

 Rajma (red kidney beans)                     2 cups

Cashew Powder                 1/2 cup

Salt                                       As per taste 

Red chilli powder               1/2 tsp 

Roasted cumin powder    1/2 tsp 

Rose Water                          1 tsp

Saffron                                  Few strands

Potatoes , boiled and mashed   2nos

Warm milk                            2 tsp 

Cardamom Powder              1/4 tsp

Ginger garlic paste               1 tsp 

Green chilli                            1nos

Few Mint Leaves

METHOD 

1 : Soak rajma (red kidney beans) overnight or for atleast 8 

hours. 

2: Drain water and pressure cook them in 4 cups of water with salt for atleast half an hour. 

3 : When pressure drops, drain rajma.

4 :  Cool them and keep aside.

5: Blend green chillies, ginger garlic and mint to fine paste.

6: Soak saffron in warm milk.

7: Put rajma , green chilli paste and cashew powder in blender and mix thoroughly. 

8: Add cardamom powder,red chilli powder,  clove and cumin powder , saffron and rose water and mashed potatoes  in rajma mix. Mix them thoroughly. 

9: Take ball size mixture and form patties out of it.

10. Heat oil in a pan and cook them at medium heat. 

11 . Serve them with onion rings and mint sauce.

11:51:00

Winters are almost here ! and that means that oranges are here too. When i opened the fridge the other day i spotted an entire shelf full of them and couldn't wait to use them ,so I went on instagram to find some inspiration and shivesh had just posted the recipe for these tarts and when shivesh posts a recipe you know its good so you shut up and make it. 

And i loved it ! The almonds and oranges are perfect together and the zest in the base just gives it that extra zing. Enjoy!

Recipe taken from Bake With Shivesh 

INGREDIENTS 

 BASE-

• 1/2 cup butter (113 grams/ 8 tbsp)
• 1/3 cup castor sugar
• 1 large egg yolk
• 1 + 1/4 cups all purpose flour
• zest of one orange

ALMOND CREAM (Recipe adapted from recipe by chef Neha Lakhani)

• 1/2 cup ground almonds
• 1/2 cup powdered sugar (icing sugar)
• 1 egg
• 2-3 drops of almond extract

ORANGE CURD

• 1/2 cup fresh orange juice
• 2 eggs
• 1/4 cup granulated sugar
• 1 tsp corn flour
• zest of one orange
• 2 tablespoons butter 

  METHOD

• To make the base of the tart, pre-heat the oven to 190C
• In a bowl, cream butter and sugar.
• Beat in the egg-yolk
• Mix in flour and beat until the dough begins to come together.
• Knead the dough and divide into two equal halves. Wrap them with plastic wrap individually and chill in the freezer for 15 minutes or until the dough is firm.
• Roll out the dough and line the tart tins with the rolled out dough. Chill in the freezer for another 15 minutes.

• To make the almond cream, combine all the ingredients together.
• Pour the almond cream on chilled tart shells and bake for 30-35 minutes at 190C or until the almond cream puffs up and the tart shell is golden-brown 

• To make the orange curd, mix orange juice, eggs, sugar and corn flour in a saucepan. 
• Bring the sauce pan to medium heat and whisk continuously. Cook until the curd begins to thicken and coats the back of spoon. Bring it off the heat and mix in butter and orange zest. Chill completely. 
• Top the tarts with cooled orange curd and let the tarts chill in the fridge for at-least 10-15 minutes before serving

21:42:00