Lukhmi

Lukhmi is a authentic starter of Hyderabad cuisine.Husband's friend how owns a Irani cafe near my place makes a excellent lukmi. Unlike to regular shape of square he makes triangle lukmi. When i was in hyderabad and didnt make anything for breakfast husband used to get the lukhmi for us. Lukhmi is my mom's favourite too and it taste yummy if it is eaten with raw onions.That friend my of husband makes both kheema and aloo lukhmi. Alo lukhmi i feel is quite similar to samosa.Here is the recipe :-

What you need?

Mutton mince 1 pound
Ghee 3 tbsp
Onion 2 chopped finely
Ginger 1 inch chopped finely
Green chillies 2 chopped finely
Oil for deep frying
Oil 3 tbsp

The stuffing:

Take 3 tbsp of oil in a pan. Add ginger,green chillies and onions. Fry until golden brown.

Add  mutton mince.Add red chilly powder and garam masala powder.Add salt. Cover and cook until the minced is cooked and there is no moisture left.

For the dough

Maida 2 cups
Semolina (sooji) 1/2 cup
Shahi zeera 1 tsp
Curd 2 tbsp
Salt to taste
Water to make dough

Make a soft dough. Keep aside for half an hour.

How to make lukhmi?

Make thin rotis. Apply water on the edges. Place a 1 tbsp of the mince stuffing and seal the edges.

Deep fry in batches in hot oil and serve with onions.

Small potatoes fry

The quick and simple potatoes fry. Calls for few ingredients and very tasty. I usually eat it them like snacks rather than a side dish.

What is needed?

Baby potatoes 8
Tomatoes 1
Onion 1
Cumin seeds 1 tsp
Coriender leaves
Salt to taste
Oil 2 tbsp

Masala

Cumin seeds 1 tsp
Pepper 3
Garlic 2
Kashmiri chilli powder 1 tsp
Garam masala powder 1 tsp
Turmeric powder 1/4 tsp

How it is made?

Blanch tomatoes, extract puree.Keep aside

Grind ingredients to masala. Mix it with tomato puree.

Chop onions and coriender leaves.

Boil potatoes, peel and prick with a fork.

Smear with salt. Smear the  ground masala on the potatoes and keep aside for 10-15 minutes.

Heat oil. Add cumin seeds. When seeds splutter, add onions and saute for a while.

Add potatoes along with the masala and fry well.

Cook till tender and gravy is almost dry.

Serve hot.