Gilaoti Tarts

Traditional Awadhi gilaout kebabs served in tart shells.

Recipe Ingredients: For the Gilaoti paste Mutton mince 250 g Raw papaya paste 50 g Ginger 5 g Garlic 10 flakes Cumin seeds 5 g Coriander seeds 1 ½ tbsp Aniseed 2 ½ tbsp Red chilli powder ½ tsp Khus khus 1 tsp Black pepper powder ½ tsp Onion 1 Besan 25 g Cinnamon stick 1 Nutmeg & frac14; Mace 1 Desi ghee 5 g Cloves 3 Coal 2—3 pieces Oil 1 tbsp Salt to taste For the Short crust pastry: Flour 250 g Butter 125 g Cold Water 4 tsp Baking powder ½ tsp Recipe Method: Galouti: Marinate the mince with raw papaya paste, ginger, garlic and salt to taste. Dry roast the cumin, anise and coriander seeds with poppy seeds separately. Bring ghee to smoking point. Put in the nutmeg, cinnamon and mace and remove after 5 seconds. Finely slice the onions, fry to a crisp brown. Make a paste of the roasted spices black pepper, red chilli powder, fried onions and 5 — 6 flakes of garlic., followed with cooked ghee. Mix well into the marinated mince paste. Heat a piece of coal in a bowl. Place the mince in a bowl. Make a depression in the centre. Place the bowl of coal into the pot. Add the cloves and cover immediately for five to ten minutes. In a hot pan add oil and the smoked paste and cook for three minutes. To prepare the tarts, mix the baking powder in the flour and sieve it thrice to ensure even mixing of the two. Rub in the cold butter to make crumbs. Add 4 tsp of cold water to bind it together. Do not knead the dough. Refrigrate for 10—15 mins. Remove from the fridge and roll out to a thickness of ¼ inch. Line the tart tins with the dough an remove the extra from the edges using a sharp knife. Poke with a fork and bake in a preheated oven at 180 degrees for 10— 12 minutes till done. Remove and allow to cool. Fill the paste into the prepared tarts. Toss all the ingredients for the salad in a clean bowl. Add lemon juice and olive oil and place the salad onto the plate or on top of the mince. Garnish well with cheese and serve.




» Apple ‘n Mint Tea Punch
Apple and tea, a perfect non alcoholic punch for Christmas this year.

» Tri color pasta salad
Home made whole-wheat pasta salad

» Tava Subzis
Spice stuffed Vegetables done on a griddle

» Coconut Burfi
Quick & Easy

» Golgappa Bhel Puri
Bhel puri stuffed in golgappas.

» Café Citrus and Spice
Amaze your guests with this spicy flamed coffee. A showstopper!

Sign In

Not a member? To save, upload and share recipes.
Log In | Join Now
Member Recipe
» bhakadwali...

Author of the Recipe: reetika varshney

Eating Well Guide (BHF)

Read the BHF Eating Well Guide recommended by our guest Nutritionists from the UK. Wishing you Happy and Healthy cooking!
Read Book | Read More
Cookbook by Pankaj Bhadouria
Cookbook by Pankaj Bhadouria
Let us know what you think...
Post your Feedback
Brand Pankaj Bhadouria

Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

YouTube Channel
for more video of recipes click here
Contact Us  |  Disclaimer  |  Privacy Policy  |  Sign In
copyright © 2018 all rights reserved