Families in the city have their own iftar table specials and this week we bring you three recipes that are a must at such meals
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LUKMI (by Chef Mohammed Equbal, Novotel Hyderabad Convention Centre)
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Ingredients
- 500 gm refined flour
- 140 ml water
- 10 gm hydrogenated fat (vanaspati)
- Salt to taste
- 500 ml refined oil
- For the
- stuffing
- 100 gm lamb mince
- Salt to taste
- 5 gm red chilli powder
- 5 gm zeera powder
- 5 gm turmeric powder
- 5 gm garam masala powder
- 20 gm mint chopped
- 5 gm green chillies
- 10 gm ginger-garlic paste
Method: Make a dough with refined flour, water, vanaspati and salt. Braise the lamb mince with all the spices and the other ingredients. Roll out the dough in a sheet of 2 mm thickness and cut into rectangles of 4x2 cm. Stuff the cooked lamb mixture in the rectangle sheets generously and seal the edges. Deep fry till golden in colour.
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Chicken pakoda (by Chef Mohammed Equbal, Novotel Hyderabad Convention Centre)
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Ingredients
- 250 gm chicken
- 50 gm ginger-garlic paste
- 10 gm turmeric powder
- 10 gm red chilli powder
- 1 tsp lemon juice
- 100 gm hung curd
- 500 ml refined sunflower oil
- 10 gm coriander powder
- Salt to taste
- ½ tsp garam masala
- For the fry
- 1 egg yolk
- powder, salt to taste
- 50 gm besan powder
- 50 gm breadcrumbs
Method: In a bowl mix the chicken pieces with ginger-garlic paste, turmeric powder, red chilli powder, lemon juice, hung curd, garam masala, salt, coriander powder, set aside for half-an-hour. Grill the chicken pieces for 8-10 minutes. Chop the cooked chicken roughly and set aside. In a bowl, mix the besan powder, egg yolk, salt, breadcrumbs and add the chopped chicken and make small dumplings. Heat oil in a wok and fry till golden. Serve hot.
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Vegetarian haleem (by Farah Ali Khan)
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Ingredients
- ½ cup of fried onions
- Salt to taste
- 1 cup of milk
- 1 tbsp of ginger-garlic paste
- 5 green chillies
- 2 tbsp ghee
- ½ cup dalia (broken wheat)
- ¼ cup oats
- 1 tsp of chana dal
- 1 tsp masoor dal
- 1 tsp urad dal
- 1 tsp moong dal
- 3 gm sesame seeds
- 4 gm cumin seeds
- 2 gm cloves
- 3 gm peppercorns
- 2 cinnamon sticks (2-inch)
- 8 cardamoms
- 2 gm shahi zeera
- 2 gm kabab chini
- 2 tbsp curd (optional)
- ½ bunch of coriander, and mint, chopped
- 20 gm cashew nuts
- 20 gm pistachios
- 22 gm almonds
- 100 gm soya bean nuggets
Method: Boil the soya nuggets and blend till coarsely ground. In a bowl, add kabab chini, shahi zeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong dal, urad dal, masoor dal, chana dal, almonds, oats and broken wheat, sesame seeds and cloves. Mix together and blend till powdered. Heat ghee in a pressure cooker, add cashew nuts, pistachios, almonds and green chillies. Sauté for a minute and add fried onions, ginger-garlic paste and the soya paste. Mix well, add curd, milk, chopped coriander and mint, salt and water. Mix and add the masala and dal powder and stir. Once it comes to a boil, cook for 15 minutes on low flame. Then, mash the mixture and add lime juice and salt. Mix well.
— Compiled by Priyanka Praveen
