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.

Golkonda Biryani and a Celebration

25th jan 2009 was the day i posted my first recipe Capsicum Rice. The journey continued for last five years and made me a better person, i should say a better cook. Learnt a lot and learning continues.....

The stats says: 5 years of blogging
                      363+ recipes
                      385 readers
                      729634 hits

I would like to thank all my readers, without you all i wouldn't have completed five years of blogging...

And also i would like to thank my mom for been my inspiration to cook...My mom was a working women and every day morning i used to assist her doing small things in our kitchen. Had my mom shooed me from the kitchen i wouldn't have learnt cooking.

Then i would like to thank my husband and kids. In particular husband been a foodie who loves food and of lately trying out recipes and giving me break. Lastly but not the least my kids, who bear with me when i am taking pictures of the food to post in on my blog.

Today i am posting biryani done by my husband. Most of the hyderabadi who visited hotel golkonda would have tasted their biryani. When i used to work in hyderabad i used to have monthly meetings in hotel Golkond and i used to eat. Now its almost a decade i went their and almost forgot the taste of the biryani their.

Husband was browsing youtube videos and chanced upon  golkonda biryani recipe. So he made it and i should say it was awesome. The colour,texture and taste was awesome.

 What is needed ?

Mutton 1 pound
Ginger garlic paste 2 tbsp
Mint chopped half a cup
Coriender leaves half a cup
Curd 2 cups
Oil 3 tbsp
Fried onions 1 cup
Salt to taste
Raw papaya paste 1/2 cup
Green chilly paste 2 tbsp

Marinate all of the above ingredients for 1-2 hours.

For rice

Basmati rice
Cinnamon 2 inch pc
Cloves 4-5
Elachi small 3-4
Mint chopped half a cup
Coriander half a cup chopped
Salt to taste

Take all the whole masala in a big bowl with water. Let the water comes to a boiling point. Add basmati rice. Cook until the rice is half cooked. Switch off the flame.

Other ingredients which are required are:-
Star anise 2
Biryani leaf 2
Patter ka phool little
Marathi mooga 1
Fried onions few
Mint and coriender leaves
Safforn soaked in warm milk
Lime juice 1/4 cup
Ghee 1/2 cup
Garam masala powder 1 tbsp

Now add star anise, biryani leaf, patter ka phool,marathi mooga and fried onions to the mutton.Then take out the rice from the water and spread it on the mutton. Pour ghee on the rice. Sprinkle lime juice,garam masala powder,fried onions,mint and coriander leaves.

Lastly add milk and saffron.

Cover it with foil and cook on high flame for 5 minutes and low the flame to minimum and cook for 30 minutes.

Biryani is best eaten with mirchi ka salan and raita. But if you are lazy like me biryani can be relished with only raita. ;)