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.
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
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)
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.
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
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
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
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