LUKHMI /LUQMI - AUTHENTIC HYDERABADI SNACK DISH .(Veg and Non Veg version)

LUQMI/LUKHM

 IS TRADITINAL AND ETHINIC SAVOURY HYDERABADI STARTER.APPETISER ,IT IS SLOWLY ADDING UP TO THE LIST OF ENDANGERED AUTHENTIC INDIAN RECIPES LIST,BECAUSE OF ON SLAUGHT OF TRENDY WESTERNISED FOOD LIKE BURGERS AND PIZZAS,i REQUEST ALL TO LEARN OUR TRADITIONAL DISH AND SAVE IT FROM EXTINCTION.

Main ingradients 

 For Lukhmi /Luqmi outer shell. 

 Maida / All purpose flour – 1 kg
 Dalda (calrified vegetable oil)  Ghee /Margarine – 250 gms (you can use clarified butter but lukhmis taste best when dalda is used)
 Salt – 1 tsp
 Milk – 1 Cup
 Water – as needed

For Filling

Soaked soya granules – 500 gms
Ginger & Garlic Paste – 2 tsp
Salt – 2 tsp
Red Chilli Powder – 2 tsp
Dhaniya / Coriander Powder – 2 tsp
Garam Masala Powder – 1 tsp
Finely chopped mint and coriander – 1 bunch each
Tomato finely chopped – 1 medium
Onion finely chopped – 1 medium
Lemon Juice – 1 lemon
Oil – 1tsp
2 table spoon green peas 
FDA permitted artificial food colour(Red Color – 1/4 tsp optional – avoid if you dont want)

PREPARATION

Dough for outer shell 

1. Mix dalda ghee and Maida properly for at least 20 minutes (This is a major step, if this goes wrong your lukhmi wont turn out good). Mix the dalda and maida thoroughly (rub it with your palms).

2. Add salt and milk. Make a medium consistency dough using water if required.

3. The dough shouldn’t be very soft neither should it be hard.


4. Cover this up and let the dough rise for 20 minutes.

Making of Filling 

1. Wash and drain your soaked soya granules before cooking..
2. Marinade it in ginger and garlic paste, salt, red chilli powder and lemon juice for 2 hours – marination is very important you can marinade this overnight as well since we wont be using any oil to cook the soya granules  kheema.
3. Take a heavy base or non stick vessel. Add the marinated soya granules kheema, chopped onion and tomato, coriander and mint .


4. Do not add any oil.
5. The soya granule  kheema will get cooked in the water it looses with onions and the juice of tomato.
. Cook till its done. You know the kheema is cooked when the water dries up and it starts sticking to your vessel’s base.

6. Just before turning off the heat add 1 tsp oil (NOT MORE!) and the garam masala. Saute’ it for 2 -3 minutes and your soya  kheema filling  is ready.

7. Scoop it out in a bowl and let it cool.

8.Add few lemon drops to filling just before stuffing 

Rolling and Frying

1. Roll the dough, cut out squares or traingles,normally this dish is shaped in squares). Fill in the kheema and seal it with another square by applying a little water over the edges. Make sure you seal the corners properly, if the corners are not properly sealed the lukhmi will open up whilst deep frying.


2. Deep fry on medium heat till golden brown.

3. Serve it hot with mint chutney and onion.

Notes :

Non Vegetarians may use minced Lamb/Chicken meat instead of soya granules,original dish contains minced meat only,i just modified and made the dish vegan for the benefit of all..

Regards

Chef Mohan 

BLACK CHICK PEA CHAT /KALA CHANA CHAT - RAMADAN SPECIAL

Black chick pea chat /kala chana chat is high in protien glutten free,low oil,low carbohydrates,no sugar, no fat is really agreat healthy and fata fat type recipe.very easy to cook and yet very tasty too  

Main INGREDIENTS 

(measuring cup 1 cup = 250 ml)

1 cup dried black chickpeas/kala chana or 2 cups canned cooked black chickpeas

1 onion, finely chopped

1 large tomato, finely chopped

1 small raw mango, peeled and finely chopped (optional) - the one i added was a little ripe

1 or 2 green chilies, finely chopped or minced

1 tsp red chili powder/or bloack  pepper (kali mirch powder)

1 tsp chaat masala

1 tsp roasted cumin powder/bhuna jeera powder

1 tsp dry mango powder/amchur powder

2 or 3 tsp lemon juice

½ tsp black salt - add more if required

some chopped coriander leaves for garnishing

Ingredients for Tadka (optional)

1/2 table spoon Any edible oil

1 tea spoon urad wash

1/2 tea spoon mustard seeds

1 whole red chilli(broken into 1 inch pieces)

1 green chilli-vertically split

1-2 big garlic flakes -chopped 

pinch of asofotida (hing) 

few curry leaves 

METHOD 

soak the dry chickpeas overnight or for 8-9 hours.


once they are soaked, drain the water.

In a pressure cooker add the soaked chickpeas with enough water.



pressure cook for 6-7 minutes or till the chickpeas are cooked well.



once the pressure cooker cools down, drain the cooked chickpeas
in a large bowl, 



add all the ingredients including the chickpeas.mix well.





taste it and if required add more of the spice powders or salt.

SEASONING/ TADKA (Optional) 

Add oil to wok /kadhai/pan

Add usard wash,mustard seeds 

let the mustard seeds splutter 

Add dried Red chilli

Add pinch of asofotida(Hing)

Add 1 clove of chopped garlic

Add  1 vertically split green chilli. 

Add curry leaves 

Turn off the flame 

Add tadka to chat and mix well.


Garnish with some chopped coriander leaves. serve kala chana chaat warm.

NOTES

1. the spice powders, black salt, green chilies and lemon juice can be adjusted as per your taste preferences.

2. you can also make the same recipe with cooked white or green chickpeas. the chaat also taste great with steamed sprouted moong beans.

3. if you can get canned cooked chickpeas, then the chaat gets done in five minutes flat. excellent even with some toasted bread.

4.you can also refrigerate and serve the chana chaat cold.before serving kala chana chaat just garnish with some coriander leaves and lemon wedges.

5.you may add chopped mint leaves for extra taste 

FALAFEL -FRITTERS WITH WHITE CHICK PEAS /KABULI CHANA -RAMADAN SPECIAL

FALAFEL WITH CHANA - LEBANESE RAMADAN SPECIAL



this is a very quick and nutritious recipe of lebanese origin,very god appetizer/starter or even can be had as main course dish along with Pita bread with tahini, hummus (as stuffing).


 

MAN INGREDIENTS

 (measuring cup 1 cup = 250 ml)

1 cup cooked white chickpeas/kabuli chana

1 medium sized onion/pyaaz, finely chopped or minced

2-3 garlic/lahsun, crushed or finely chopped or minced

1 tsp coriander powder/dhania powder

½ tsp red chili powder/lal mirch powder (optional)

1 tsp cumin powder/jeera powder

½ tsp crushed black pepper or pepper powder

2 tbsp all purpose flour/maida or whole wheat flour/atta

3 tbsp fresh parsley or coriander leaves, finely chopped or minced

½ to 1 tbsp lemon juice (optional)

salt as required

oil for deep frying

Method 

combine all the ingredients in a bowl including flour(flour is not visible in below picture,but added later)




mash the chickpeas and mix everything well.



make it as coarse semi solid  paste



Make into small or medium sized balls or patties



deep fry in hot oil like the way you would do for pakoras/fritters.



Turn over to the other side whilst frying to ensure that the falafels are evenly fried.

Drain falafel on kitchen tissues to remove excess oil.


Serve falafel hot with pita bread or serve as snack/starter with some sauce.

KHATTE BAINGAN - TANGY EGG PLANT CURRY/AUBERGINE/BRINJAL CURRY

KHATTE BAINGAN 

is tangy side dish/asortment for flat indian bread/chapathi and Steamed rice,very simple menthod and tastes yummy 

Main Ingredients

1/2 kg long baingan

1 cup curds (optional)

1/2 cup soaked Tamarind (imli)

1/2 tsp dhania powder  (coriander powder)

1/2 tsp Ginger powder

1/4 tsp Turmeric (Haldi)

pinch of Asafoetida (Hing)

1 tsp saunf powder-  fennel seed powder

1/2 tsp Red chilli powder

salt to taste

 METHOD

Wash and wipe the brinjals well, make 2 slits lengthwise,taking care not to chop off the stem portion.



Heat oil in pan and deep fry brinjals on medium


Drain and keep aside



Mix asafoetida and turmeric and coriander leaves (cilantro) in 1 tbsp of water.


Heat 2 tbsp oil in a pan, add chilli powder and then add asafoetida water.


Now add tamrind pulp and 3/4 glass of water. (if you want more gravy then add 1 glass water)



When it starts boiling add turmeric, ginger powder,red chilli powder fennel powder and salt.


Add fried brinjals and cover and simmer for 5 minutes or till cooked well.



Garnish with fresh coriander.

Another simple method for those who dont find asofetida(Hing) in their countries

Ingredients

1/2 kg long baingan

1 cup curds

1/2 cup soaked Tamarind (imli)

1/2 tsp dhania powder (corainder powder)

1/2 tsp ginger powder

1/4 tsp turmeric

1 tsp saunf powder-  fennel seed powder

1/2 tsp red chilli powder

salt to taste

Method 

Wash and clean the egg plant (baingan) ,keep the stem intact

Cut the baingans in vertical deep fry them until brown

Heat oil in a pan and add dhaniya powder (coriander powder) , Turmeric ,saunf powder,ginger powder ,,red chilli powder and salt to taste, now add imli pulp, curds and allow it to cook for sometime

Add baingan, cook it for 5 minutes.

serve hot with rice.

MASALA KICHIDI - MOONG DAL AND ARHAR DAL TADKA KICHIDI

Tur Moong Tadka Masala Khichdi

Main Ingredients

2 cup basmati rice or any long grain indian rice 

1 cup Split/skinned Pigeon peas (Tur Dal/Arhar Dal)
1/2 cup moong dal
1 medium onion sliced 
4 5 curry leaves
1 tablespoon ginger garlic paste
2 green chilly cut into half half
Salt to taste
1/2 tablespoon zira
1/2 teaspoon turmeric powder
3 cups  of water (each cup is measured at 240 ML) 
1/2 cup of potato cubes -peeled
1/2 cup of french beanns - cut into 1/2 inche pieces
1 table spoon green peas (matar) 
1 chopped riped medium size tamoto  
Oil half cup

For tadka/Seasoning 

2 tablespoon ghee

2-3 whole red chilli/kashmiri red chilly

1 inch size Ginger sliced 

1/2 teaspoon Sesame seeds( til - optional) 

1/4 teaspoon Mustard seeds ( rai )

3-4 curry lleaves 

Method 

Take pressure cooker n heat oil in it and cumin seeds (Jeera) and mustard seeds(Rai) splutter 

Add onion and  saute till it get light pink and add green chilly, curry leaves.

Add ginger, garlic paste n saute for 2 to  3minutes 

Add potato cubes and French beans ,saute for 2 minutes 

Add chopped tamoto 



Add salt and  turmeric in it n keep stirring it on low flame

Rinse the  Rice and  Mung Dal (skinned,split green gram) ,Tur Dal(arhar Dal/split pigeon peas -skinned)and wash them throughly

Mix them and add to  pressure cook with 3 cups of  water  in cooker check  salt,add if require,add ,few drops of ghee (this will make rice non sticky) 




Cook till  4 whistle

switch off the flame and let it cool ,please donot open the lid of the cooker ,till pressure releases the lid(approximately 12 Minutes) 



keep aside in wide mouthed dish

For sesaoning /Tadka

Take wok/Kadhai  heat ghee,Add little edible oil Add sesame seeds(til), Mustard seeds (rai) Zeera (optional) 


 Add ginger sliced and Red chilli whole/ kashmiri lal Mirch,curry leaves ,let it splutter 




Pour it in khichdi 



Serve and enjoy

ANDHRA STYLE (SOUTH INDIA) - CHICKEN KORMA

 It is simple, light, refreshing and absolutely delicious chicken curry. Goes well with parathas, jeera rice, plain rice..pretty much everything!

Main Ingradients 

Chicken: 1 kg/1 bird cut into small pieces

Cinnamon: Two 1 1/2 inch pieces
Cloves: 12-15
Bay leaf: 2
Onion: 1/4 of a big onion sliced (Big  size)
Green chillies: 5-6 slit
Tomato: 1 big
Ginger Garlic paste: 2 heaped tbsp
Coriander powder( Dhania powder) 3/4 table spoon
Cumin powder ( Jeera powder).: 1/4 th  tbsp
Salt to taste (as per your tatse)
Turmeric Powder  1 /2 tsp
Red  chili Powder  2 tsps or as per your tatse 
Edible oil 1 table spoon 

Preparation 

.
Mix all of the above ingradients and coat the chicken pieces well ,apply oil and pressure cook without water for three whistles. 




Turn off stove and allow to cool naturally.


Make paste of Coconut,goriander seeds and Poppy seeds,Keep it aside  

Other Ingradients 

Onion: 1/2 big sliced 
Green chillies: 2-3 slit
Ginger garlic paste: 1/2 tsp
Cashew nuts: a small handful (quantity is up to you)
2 cups thick yogurt
1 cup coconut milk
4-5 tsppoppy seeds paste (soak the poppy seeds for 15-20 minutes and make paste of it ( you can omit this if poppy seeds is banned in your respective nation laws) 

coriander leaves  for garnish.

Method 

In a separate wide pan, heat oil/ghee.Fry some whole spices(Clove,Cardamom,Cinamon,Caravay seed (Shahazeera),Cumin seeds,Bay leaves ) and cashew nuts and keep aside.




Add sliced onions and slit green chillies and a little bit of salt to the same oil and fry till dark brown. Add ginger garlic paste and caramelize further.



Add the cooked chicken along with the liquid and mix well. Bring to boil.



In the meantime, whisk together yogurt and coconut milk and poppy seeds paste .On high heat, push all the chicken pieces to the sides and in the middle, 

add the Poppy seeds (khas khas -Gasa gasaalu) coconut mixture to the existing liquid, one kadchi at a time, mixing quickly and thoroughly to prevent it from separating.



Add the whisked yogurt

 



Keep adding the mixture till it is all incorporated and comes to a boil. 


Boil for 2 minutes till oil floats on top, gently using the handles of the pan to swish the curry around. 





Adjust salt. Garnish with fried cashew and Chopped Coriander Leaves 

NOTES 

.
Note 1: if the yogurt is not sour enough, you could add lemon juice at the end.


Note 2: it might seem like a lot of liquid when you add the yogurt and coconut milk, but the curry is supposed to be very soupy. Once it boils for the 2 minutes and oil floats, it will be just fine!