Saturday, 23 July 2016

Murshidabad Mutton Tikia Recipe / Mutton Mince Patties Recipe (Murshidabad Style) / Mutton Keema Tikia Recipe ~ Just Recipes


I am quite smitten by the culinary fare of Murshidabad. Mutton Tikia (Murshidabad Style) is the third dish from the region, to be posted on my Blog. Have you checked the other two unique dishes from this region yet ? If you haven't, do most definitely check out CHICKEN KORMA (MURSHIDABAD STYLE) and POPPY SEEDS HALWA (MURSHIDABAD STYLE) . Such culinary treasures are to be savoured and documented for posterity and I am glad that I have had the good fortune of not only savouring these delicacies from Murshidabad but have cooked them many a times in my kitchen and now have them documented forever in my Blog. A hearty thank you to CHEF DEVRAJ HALDER for initiating my foray into this wonderful world of Murshidabad Cuisine.

As I have written in my earlier posts just a quick mention here about Murshidabad and its cuisine. Murshidabad is a small hamlet in the Eastern State of West Bengal. The culture and food of Murshidabad has a strong Mughal influence, having been ruled by the Nawabs for a very long time. Therefore the cuisine of Murshidabad has many ingredients which are not commonly used to cook Bengali dishes. One can find some kind of adaptability to traditional Bengali cuisine but the food here, held on to its core use of nuts, cream, clarified butter, heady essential oils or meetha attar etc. and tamarind paste (tamarind is widely grown in this region).


The dish we are going to cook today is a starter or appetizer dish. It can also be served as a snack along with some piping hot beverages. The Murshidabad style Tikia is crisp is basically a Mutton mince patty spiced up using special ingredients and crunchy on the outside ans soft and melting in the inside. Each bite will create flavour fireworks in your mouth. So let's have a look at the ingredients.



MURSHIDABAD MUTTON TIKIA RECIPE ~

AUTHOR ~ PIYALI MUTHHA
SERVES ~ 4
CUISINE ~ INDIAN / MURSHIDABAD
TYPE ~ APPETIZER / STARTER / SNACK
TIME ~ 15 MINUTES PREPARATION + 15 MINUTES FRYING + 2~4 HOURS MARINATION OF THE MUTTON MINCE AND SOAKING OF THE DRIED SPLIT YELLOW PEAS

INGREDIENTS ~

1) 500 Gms Mutton Mince / Goat Meat Mince (Alternately use lamb mince or any meat mince of choice)
2) 2 Tsp Ginger paste
3) 2 Tsp Garlic paste
4) 2 medium sized onions chopped
5) 2 Green Chillies chopped
6) 1 Tbsp fresh Mint Leaves chopped
7) 1 Tbsp fresh Coriander Leaves chopped
8) 2 Tbsp Raw Papaya Paste
9) 100 Gms Mator Dal / Dried Split Yellow Peas
10) 4 Tbsp Oil or Ghee / Clarified Butter for shallow frying the patties
11) Salt to taste

COOK WITH ME IN EASY STEPS ~

1) To begin with let's wash the Mator dal thoroughly and soak it covered with water. Keep this aside for two hours outside covered with a plate.

2) Let's make the raw papaya paste. A little guide for my readers on how to go about from cutting the raw papaya upto getting the raw papaya paste.

  • Take a whole raw papaya. Chop off a round slice from the broader end or the end from where it was attached to the plant.
  • Cut the papaya into two equal halves approximately.
  • Now peel off the green skin of the papaya using a peeler. Some people like to retain the skin, but I peel it.
  • Slice the paya halves lengthwise. You do this to make it easier for you to peel off the uneven part of the cavity that remains after you have scraped out the seeds if any.
  • Grate the papaya slices using a grater.
  • Finally whiz the grater papaya to get the papaya paste.

3) Chop the onions, mint leaves, coriander leaves and green chillies. So all your ingredients to marinate the mutton mince is basically ready.

4) Add the chopped onions, mint leaves, coriander leaves, green chillies, ginger paste, garlic paste, raw papaya paste to the mutton mince.Season with salt.

  • Mix well using your all important fingers.
  • Cover with a cling wrap and keep the bowl in a refrigerator for at least two hours, to allow the mutton mince to marinate and tenderize.

5) After two hours at least, first drain out the water completely from your mator dal. Transfer it into a grinder and whizz it into a coarse paste.

6) Add the mator dal paste to the mutton mince which had been marinating in the refrigerator till now.
Mix well and totally incorporate the mator dal paste into the marinated mutton mince.

7) Pour oil over a flat griddle, tawa. Divide the mixture into 20 equal parts. Wet your hands and shape the mixture into patties. Place the patties on the tawa once the oil is hot.

  • Keep the heat high and let one side turn golden and crisp.

NOTE ~Do not leave your patties on the tawa to attend to any other work or they will burn. Also do not fry your patties on low heat for the first few minutes as you will not get the crunchy golden outer texture and there are chances that your mutton patty might break.

  • Gently flip over the patties one at a time after one side has turned golden. Repeat the process again after the other side has also turned golden. Once both the sides have turned golden, lower the heat to minimum and cook the patties for a couple of more minutes until well done. 

NOTE~ Once both the sides of the patties turn golden, immediately lower the heat or they will burn. If you are using electric plates to cook, remove your griddle and place it over another one with lesser heat. Do not overcook your tikias / patties as they will lose their moisture and will become dry and crumbly.

  • Remove the patties from the griddle onto a plate covered with paper kitchen towels, so that any excess oil from the Tikias will be absorbed. Your Mutton Tikias are ready to serve.

Serve piping hot with a salad and Mint and Coriander Chutney on the side. Enjoy this delectable appetizer from the cuisine of the Nawabs of Murshidabad.
The Mutton Tikia makes for a delightful starter to any meal. It is also a yummy finger food and can be served as a snack at any of your house parties.



STEPWISE PICTORIAL DEPICTION OF MURSHIDABAD MUTTON TIKIA RECIPE ~

1) To begin with let's wash the Mator dal thoroughly and soak it covered with water. Keep this aside for two hours outside covered with a plate.


2) Let's make the raw papaya paste. A little guide for my readers on how to go about from cutting the raw papaya upto getting the raw papaya paste.
Take a whole raw papaya. Chop off a round slice from the broader end or the end from where it was attached to the plant.


Cut the papaya into two equal halves approximately.


Now peel off the green skin of the papaya using a peeler. Some people like to retain the skin, but I peel it.


Slice the paya halves lengthwise. You do this to make it easier for you to peel off the uneven part of the cavity that remains after you have scraped out the seeds if any.


Grate the papaya slices using a grater.


Finally whiz the grater papaya to get the papaya paste.


3) Chop the onions, mint leaves, coriander leaves and green chillies. So all your ingredients to marinate the mutton mince is basically ready.


4) Add the chopped onions, mint leaves, coriander leaves, green chillies, ginger paste, garlic paste, raw papaya paste to the mutton mince. Season with salt.


Mix well using your all important fingers.


Cover with a cling wrap and keep the bowl in a refrigerator for at least two hours, to allow the mutton mince to marinate and tenderize.


5) After two hours at least, first drain out the water completely from your mator dal. Transfer it into a grinder and whizz it into a coarse paste.


6) Add the mator dal paste to the mutton mince which had been marinating in the refrigerator till now.


Mix well and totally incorporate the mator dal paste into the marinated mutton mince.


7) Pour oil over a flat griddle, tawa. Divide the mixture into 20 equal parts. Wet your hands and shape the mixture into patties. Place the patties on the tawa once the oil is hot.


Keep the heat high and let one side turn golden and crisp.
NOTE ~Do not leave your patties on the tawa to attend to any other work or they will burn. Also do not fry your patties on low heat for the first few minutes as you will not get the crunchy golden outer texture and there are chances that your mutton patty might break.



Gently flip over the patties one at a time after one side has turned golden. Repeat the process again after the other side has also turned golden. Once both the sides have turned golden, lower the heat to minimum and cook the patties for a couple of more minutes until well done. 
NOTE~ Once both the sides of the patties turn golden, immediately lower the heat or they will burn. If you are using electric plates to cook, remove your griddle and place it over another one with lesser heat. Do not overcook your tikias / patties as they will lose their moisture and will become dry and crumbly.



Remove the patties from the griddle onto a plate covered with paper kitchen towels, so that any excess oil from the Tikias will be absorbed.


Your Mutton Tikias are ready to serve.


Do let me know, by leaving a comment below when you give the mutton Tikia your special touch.
Have Fun Cooking !!

Reference ~
Chef Devraj Halder