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Galouti kebabs have originated in Awadh - Lucknow in Uttar Pradesh (India). Try this simple yet delectable recipe.

Ingredients:
1/2 kilo meat mince,
2 tbsp ginger-garlic paste,
1 tbsp butter/cream,
2 tbsp raw papaya; minced,
1/4 tsp green cardamom (chhoti elaichi); ground,
1/4 tsp mace (javitri); ground,
1/2-3/4 tsp red chilli powder,
Salt to taste,
2-3 tbsp (or as required) gramflour (besan),
Oil for deep/shallow frying.

Method:
Wash and drain the mince, let it dry. Then mix together all the ingredients with the mince (except oil) and prepare a dough like mixture. Adjust the quantity of gramflour as required for binding. Set this mixture in the refrigerator for half an hour to one hour.
At the time of preparation, heat oil in a kadhai (wok) for deep frying or in a pan for shallow frying, on medium flame. Divide the mince dough into small equal size portions, and shape them into flat rounds. Fry them on low flame until both sides turn evenly reddish-brown. Serve hot with mint and coriander chutney.

Ingredients:
1 kg minced meat (kheema) with fat or fat separated,
100 gms raw papaya; grated,
125 gms gram flour (besan); lightly roasted,
125 gms cashew nuts,
3 onions; finely chopped,
4 tbsp browned onion paste,*
1/2 tsp rose petals; chopped,
1 tsp saffron (kesar) mixed with little warm milk,
1 tbsp rose water or kewda essence,
Salt to taste,
75 gms + 1 tbsp clarified butter (ghee).

Dry spices-
1 tsp ground cloves (laung),
2 tsp green cardamoms (chhoti elaichi),
1/2 tsp ground nutmeg,
1/2 tsp ground mace,
1/2 tsp ground javitri,
1 1/2 tsp red chilli powder,
1 tsp white pepper; ground,
2 tbsp poppy seeds (khus khus).

Method:
Combine the mince, papaya, onion, onion paste, poppy seeds and cashew nuts in a food processor and blend till smooth. (Add meat fat while blending if you have separated it.)
Transfer this paste to a mixing bowl and add all the dry spices, rose petals and salt. Then add the saffron (with milk), rose water/kewda essence and 75 gns clarified butter (ghee). Now add the gramflour and knead a soft dough. Set this mixture in the refrigerator for few hours. For best results chill overnight.
At the time of preparation, divide the entire dough into equal size portions (around 20-22). Grease your hands with oil/water and shape each portion around the skewers like a sausage. Preheat the grill or barbeque at 325 degree F (160 degree C) for 10 minutes. Place the skewers on the grill for 3-4 minutes, then rotate, baste with ghee and again grill them for 3-4 minutes. Serve hot with chutney, onion rings and sheermal.

Ingredients:
For the paratha covering-
2 cups whole wheat flour (atta),
1 cup maida,
Salt to taste,
2 tbsp melted ghee,
Water for kneading.

For the kheema stuffing-
500gms minced chicken or mutton,
1 onion; chopped,
1 tomato; finely chopped,
Few mint leaves,
1/2 cup chopped coriander leaves,
1 tbsp ginger-garlic paste,
1-2 green chillies, finely chopped,
2 tsp dhania (coriander) powder,
1 tsp jeera (cumin) powder,
1 tsp garam masala,
Salt and Red chilli powder to taste,
Oil for frying.

Method:
Combine all the ingredients for the paratha covering and knead a dough. Use little oil to knead the dough when it is almost ready.
To prepare the kheema stuffing, heat some oil in a pan, add onion and saute till it turns transparent. Add ginger-garlic paste to it and fry for 2 minutes. Then add green chillies, all the spices, mix well. Now add the mince and again mix. Cover and cook till meat is tender and fully cooked. Uncover and add chopped mint leaves and coriander leaves. Add salt, mix well and remove from flame. Let this mixture cool down before you start making parathas.
Make small balls (you make for any paratha) and roll into small puri. Then fill it with a spoonful of stuffing and seal this puri properly. Then dust with flour and roll into paratha. Heat a tava (griddle) and place a paratha on it. Apply some ghee/oil/butter on the top side evenly and then flip it over. Apply some ghee/oil/butter on the other side and roast the paratha evenly from both the sides. Serve hot parathas with any curry or butter.

This is one of my all time favourite recipes. My husband just loves them. 

Ingredients:
1/2 kg lamb mince,
1 finely chopped onion,
1/4 cup fresh mint leaves, finely chopped
1/4 cup cilantro, finely chopped (optional),
1 tbsp ginger paste
1/2 tbsp green chilli paste
2 tsp jeera powder(cumin powder),
1 tsp dhania powder(coriander powder),
1 tsp red chilli powder,
Salt to taste
Oil,
skewers
Method:
In a large bowl, mix lamb mince, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, red chilli powder and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat. Brush kabab with oil, and arrange on grill. Cook for 10 minutes, or until well done, turning as needed to cook evenly and get the golden brown colour. Serve hot with mint chutney.

TIP:

Use chicken mince/kheema to make lovely chicken sheekh kabab.

Ingredients:
200gms minced meat,
2 large onions, finely chopped,
1 tbsp finely chopped garlic,
3 slices bread,
1/2 cup cooked rice,
1 tbsp tomato ketchup,
2 tbsp chopped coriander leaves,
1 tsp finely chopped green chillies,
1 Egg,
1 tsp garam masala powder,
Salt to taste,
1 tbsp cornflour,
Oil for frying.

Method:
Heat 1 tbsp oil in a pan and saute the chopped onion and half the garlic till soft. Add the minced meat and fry for 3-4 minutes. Sprinkle little water, cover and cook till mince is soft and done. Dry excess liquid, if any.
Dip the bread slices in little water and immediately remove and drain out excess water by holding the slice of bread on your palm and pressing with  another hand. Add this bread to the mince. Also add the cooked rice, tomato ketchup, remaining garlic, coriander leaves, green chillies and garam masala. Knead well. In a plate spread cornflour and beat an egg in a bowl. Prepare balls and dip each ball in the egg and then roll over in cornflour and deep fry in hot oil till golden in colour. Serve with tomato ketchup.