GALAVAT KABAB

GALAVAT KABAB

Ingredients

1. 1 KG MUTTON Mince with a little fat
2. 200 gm raw Papaya minced
3. 75 gm fried brown onions
4. Garam Masala ...a generous pinch
( do it ur self with javitri 4 - 5 pcs, elaichi smalll 12 pcs , big elaichi 6 - 8 pcs, jaiphal .. 1/4 pc , daal chini 3 sticks, laung 8 pcs.. bhuno all the masala and dry grind it. )
5. Black pepper powder 50 gms
6. Red Chilli powder 25 gms
7. Ginger Garlic paste 75 gms
8. Bhuna Cumin 25 gms
9. Bhuna Chana powder or bhuna besan ... 100 gms
10 Fat / ghee / dalda 150 gms
11. Salt as per taste.

Method :

1. Add all the ingredients together and let it marinate for almost 6 hrs
2. Make small kababs and shallow fry on either non stick or tava on a very slow flame, using ghee / oil.
3. It might get difficult to turn the kabab while they r hot , in that case let it cool , turn and then fry the other side just before serving.

BHUNA GHOSHT

Ingredients

1. Mutton - 1 kg
2. Onion - 1 kg
3. Ginger garlic paste - 150 gms
4. Green Chillies - 50 gms
5. Whole garam masala - 50 gms
6. (Bay leaf , Black cardamom , Green cardamom , Cinnamon, mace, Cloves, Peppercorn)
7. Coriander - 75 gms
8. Red Chilli powder _ 50 gms ( to taste)
9. salt - to taste
10. Ghee / Refined / cooking Oil - 150 gms

The Bhuna Masala

1. Jeera Bhuna Powder - 25 gms
2. garam Masala powder - 25 gms
3. Black pepper powder - 15 gms

Garnish
1. Green Corainder - 50 gms
2. Ginger juliennes - 15 gms

Method:

1. Heat the oil.
2. Add the garam masala and let it crack
3. Add the onions and saute till light brown
4. Add the green chillies slit and add the the ginger garlic paste
5. Fry till golden brown, add a little water and add the Coriander, red chilli powder and salt
6. After the Masala is fried properly, Add the Mutton, Bhuno for atleast twenty minutes adding little water so that masala does not burn
7. Add water and cook till mutton is tender.
8. To make the mutton semi dry / thick gravy ... bhuno the mutton curry till the excess water has dried up.
9. Add the bhuna Masala and fry
10. Garnish with Corainder and ginger juliennes

SAADE NAAL... The Legacy of Punjab

A food festival to mark the beginning of celebrations of the demo type decade that Pack N Chew completes this May. 

No big fanfare, No tall claims, No banners, just a suttle table top menu and great food. The scanned menu for the festival is attached. 

We would have a Food Festival 8th to 14th of every month as part of the 10th Anniversary Celebrations of Pack N Chew...

Bon Apetit,

nitin

THE FIRST DECADE

Ten years always seem so long. But, somehow time flew past and i never realised that ten years back this time i had chucked my job to pursue my dream. Pack N Chew will turn a decade old this May. 2009 is gonna be special for both the team of PNC and to all regulars and patrons.

THANK YOU !!!! 

Is what i can say from the botttom of my heart to everybody who has supported and trusted my craziness in the venture.

Firstly a friend who trusted my dream and pushed me to take the first step.

Second, my parents and family who supported a rash young twenty five year old boy in the struggle that followed.... and still do. Who let me dream and live in my dreamland.

Third, Very Special Friends who were with me thick and thin.... I'm sure these people understand my gratitude for them ( I don't wanna take names.) 

After that it is numerable people, faces, personalities, team members who always stood by my side. ( No names again... Thanks)

Watch out for the next post, for the Special Year Calendar.