I'd guest published this Luqmi recipe during Ramadan on Yvonne’s My Halal Kitchen and today re-posting it on my small blog for you personally lovely people visiting this space….
T he wedding food fair differs in Andhra and Telengana….In Andhra the marriage food mostly include Dum Biryani. Ambadae ki Bhaji. Dalcha. Dahi ki Chutney and Double ka meetha ….Whereas in Telangana, wedding meals are elaborate, from starters to desserts…food continues coming…3-4 varieties of starters, sides, roti, naan, rumali roti, etc…along with Hyderabadi special Biryani, 3-4 varieties of desserts mostly chilled…to wash the heavy and greasy biryani lower the throat….a silver leaf folded paan within the finish to accomplish this lavish food fair….
In the past I still remember after i was at school, I happened to go to a Hyderabadi wedding…which been my mom’s cousins….my mama’s….also it was the very first time I'm attending a Hyderabadi wedding…I was greatly excited and I can tell my mother more exited than me to go to four day wedding fare….meeting her cousins, buddies and relatives….though we'd attended Hyderabadi weddings before….that one is special because we will live there for four days all for Mehendi. Haldi, Shaadi (Wedding) and Valima (Reception). Mehendi and Haldi tend to be like Sangeet in North Indian weddings…Pre wedding ceremony….mehendi, henna – Indian Tattoo is used on bridal hands and ft as well as used by all of the relatives present in your own home by one another or by trained tattoo designers…In Haldi, scented turmeric paste is used on bride’s and groom’s face, hands and ft for that glow….though they are small rituals, when celebrated with family and buddies they grow to be huge celebrations….Within the finish weddings are only for Fun, Food, Family and Friends….togetherness, love and bonding….
Hyderabadi weddings are recognized for its jewelry&...….zardossi stitched clothes, stone studded bangles, gem jewelry….the richness from the royal Nizams continues to be observed in the Muslim weddings of Hyderabad…This was the very first time I will enjoy a 5 course lavish wedding meal….and the majority of the names…I was heard for that first time…from the fading recollections all I possibly could recall are luqmi, shimakpuri kabab, fish cutlets, sheermal, rumali roti, dum ka murgh, kache ghost ke biryani, mirchi ka salan, dahi ki chuntey, falooda, gil-e-firdaus (a bottlegourd dessert), qubani ka meetha (dessert with apricots) and double ka meetha….I believe I'm missing 2-3 names here…but at this time couldn't recall….Everything sampled just wonderful….Within the finish came silver leaf draped paan (beetle leaf full of saunf, gulkand, coconut, fruit preserve etc.,)…I bet for those who have food at the Hyderabadi Muslim wedding….you'll recall the taste and hospitality of those for very long….the flavour just touches your heart….which you'll never forget….
After many years….I celebrated Ramadan inside my mom’s place….whole with the fasting period I had been at mom’s place…..My mother loves making a variety of Iftaar recipes so we love devouring them. Studying the memory lane and it was speaking about weddings one fine day, I acquired struck with food menu and luqmi stored on visiting my mind….I requested my mother whether she'll allow it to be for that readers of my blog….without any delay she stated ‘YES’….
I had been pretty happy so when she made it…I was there in the kitchen area recording the step-wise pictures for you personally as well as for me too…I love carrying this out photo tutorial… Luqmi is really a typical odd formed samosa…mostly offered as starter in typical Hyderabad weddings. The filling is made from minced lamb meat with very handy and minimal ingredients. The outer cover is created by mixing all-purpose flour, wheat grains flour and semolina. The filling has exactly what Indian tastebuds crave for…it is straightforward, spicy, tangy and tasty. The outer cover is crisp, soft and soft. We relished these hot luqmi’s with sliced onions, tomato plants and lemon wedges together with dates and refreshing sharbat-e-roohafza.
PREPARATION OF FILLING:
- Mix qeema with ginger root-garlic clove paste, red chili powder, turmeric powder and salt. Leave for hour covering with cling.
- Heat oil inside a heavy bottom cooking vessel and fry onions till translucent. Now add some above marinated qeema and fry for several-4 minutes on medium flame.
- Now add chopped eco-friendly chili and prepare covered until qeema is totally cooked. Remove from flame and add chopped coriander leaves. Put aside.
- Add fresh lemon juice simply to this mix just before you begin filling.
PREPARATION OF OUTER CRUST:
- Inside a mixing bowl, add maida, wheat grains flour, semolina, salt and oil. Combine gradually with the addition of water. Knead until you receive a soft ball.
- Cover with cling and then leave for half an hour. Knead for an additional 2-3 occasions before you end up with soft dough.
- Pinch a lemon size ball in the dough and roll into thin circle by dusting with flour.
- Now using sharp kitchen knife make 2-3 cuts (as proven within the picture above) and begin to include filling. Grease a corner of the luqmi by wetting your forefront finger. Press the perimeters from the luqmi together with your fingers to make sure it is tightly sealed.
- Bring the ends together (as proven within the picture above). This provides a nice triangular. You are able to alternatively cut the luqmi into squares too.
- Heat enough oil for deep frying inside a heavy bottom cooking vessel and gradually drop lower the luqmi’s one by one.
- Fry till golden brown on the edges and remove on wire mesh strainer. Serve hot.
- Add like to get this to ‘luqmi’ taste ‘YUMMY’.
