I had guest posted this Luqmi recipe during Ramadan on Yvonne’s My Halal Kitchen and now re-posting it on my blog for you lovely people visiting this space….
The wedding food fair is different in Andhra and Telengana….In Andhra the wedding food mostly comprise of Dum Biryani, Ambadae ki Bhaji, Dalcha, Dahi ki Chutney and Double ka meetha….Whereas in Telangana, wedding food is elaborate, from starters to desserts…food keeps on coming…3-4 different varieties of starters, side dishes, roti, naan, rumali roti, etc…along with Hyderabadi special Biryani, 3-4 different varieties of desserts mostly chilled…to wash out the heavy and greasy biryani down the throat….a silver leaf rolled paan in the end to complete this lavish food fair….
Years back I still remember when I was in school, I happened to attend a Hyderabadi wedding…which happened to be my mom’s cousins….my mama’s….and it was for the first time I am attending a Hyderabadi wedding…I was very much excited and I can see my mom more exited than me to attend four day wedding fare….meeting all her cousins, friends and relatives….though we had attended Hyderabadi weddings before….this one is special because we are going to stay there for four days all for Mehendi , Haldi, Shaadi (Wedding) and Valima (Reception). Mehendi and Haldi are much like Sangeet in North Indian weddings…Pre wedding ceremony….mehendi, henna – Indian Tattoo is applied on bridal hands and feet and also applied by all the relatives present at home by each other or by trained tattoo designers…In Haldi, scented turmeric paste is applied on bride’s and groom’s face, hands and feet for the glow….though these are small rituals, when celebrated with family and friends they turn out to be huge celebrations….In the end weddings are all about Fun, Food, Family and Friends….togetherness, love and bonding….
COLLAGE COURTESY: PINTEREST
Hyderabadi weddings are known for its bling...….zardossi stitched clothes, stone studded bangles, pearl jewelry….the richness of the royal Nizams is still seen in the Muslim weddings of Hyderabad…This was the first time I am going to indulge in a five course lavish wedding meal….and most of the names…I was heard for the first time…from the fading memories all I 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 think I am missing 2-3 names here…but right now could not recall….Everything tasted just wonderful….In the end came silver leaf draped paan (beetle leaf stuffed with saunf, gulkand, coconut, fruit preserve etc.,)…I bet if you have food at any of the Hyderabadi Muslim wedding….you will remember the taste and hospitality of the people for very long….the taste just touches your heart….which you can never forget….
After many years….I celebrated Ramadan at my mom’s place….whole through the fasting period I was at mom’s place…..My mom loves making many different Iftaar recipes and we love devouring them. Going through the memory lane and was talking about weddings one fine day, I got struck with food menu and luqmi kept on coming to my mind….I asked my mom whether she could make it for the readers of my blog….with no delay she said ‘YES’….
I was pretty happy and when she made it…I was there in the kitchen recording the step-wise pictures for you and for me too…I really love doing this photo tutorial… Luqmi is a typical odd shaped samosa…mostly served as starter in typical Hyderabad weddings. The filling is made with minced lamb meat with very handy and minimal ingredients. The outer cover is made by combining all purpose flour, whole wheat flour and semolina. The filling has got everything that Indian taste buds crave for…it is simple, spicy, tangy and yummy. The outer cover is crisp, soft and chewy. We relished these hot luqmi’s with sliced onions, tomatoes and lemon wedges along with dates and refreshing sharbat-e-roohafza.
- ¼ kg. Qeema/Kheema/Minced Lamb meat
- 1 Onion, finely sliced
- ½ tbsp. Ginger-Garlic paste
- 1 tbsp. Red Chili powder
- ¼ tbsp. Turmeric powder
- 2 tbsp. Lemon juice
- 1 Green chili, finely chopped
- 2 tbsp. Coriander leaves, finely chopped
- 1 cup all-purpose Flour/Maida + ½ cup for dusting
- 1 tbsp. whole Wheat flour
- 3 tbsp. fine Semolina
- 1 tbsp. vegetable Oil
PREPARATION OF FILLING:
- Mix qeema with ginger-garlic paste, red chili powder, turmeric powder and salt. Leave for ½ hour covering with cling.
- Heat oil in a heavy bottom cooking vessel and fry onions till translucent. Now add the above marinated qeema and fry for 3-4 minutes on medium flame.
- Now add chopped green chili and cook covered until qeema is completely cooked. Remove from flame and add chopped coriander leaves. Set aside.
- Add lemon juice just to this mixture just before you start filling.
PREPARATION OF OUTER CRUST:
- In a mixing bowl, add maida, whole wheat flour, semolina, salt and oil. Combine slowly by adding water. Knead until you get a soft ball.
- Cover with cling and leave for 30 minutes. Knead for another 2-3 times until you get very soft dough.
- Pinch a lemon size ball from the dough and roll into thin circle by dusting with flour.
- Now using sharp kitchen knife make 2-3 cuts (as shown in the picture above) and start to add filling. Grease the corner of the luqmi by wetting your fore finger. Press the edges of the luqmi with your fingers to ensure it is tightly sealed.
- Bring the ends together (as shown in the picture above). This gives you a nice triangle. You can alternatively cut the luqmi into squares too.
- Heat enough oil for deep frying in a heavy bottom cooking vessel and slowly drop down the luqmi’s one after the other.
- Fry till golden brown on both the sides and take out on wire mesh strainer. Serve hot.
- Add love to make this 'luqmi' taste 'YUMMY'.
- Alternatively you can crimp the edges of luqmi with fork.
- You can even knead the dough with luke warm milk.
- You can even make the minced meat filling ahead and store in the freezer in a zip lock bag. Just thaw it before you start to make luqmi.
FOR VEGETARIAN/VEGAN VERSION:
You can substitute minced meat with ‘soya keema’, which give the recipe a tasty vegan touch. Cooking process for soya keema is same as above….