Thiruvananthapuram

25°C

Haze

Enter word or phrase

Look for articles in

Last Updated Friday December 09 2016 05:29 AM IST

Luqaimat and mutton aleesa

Sumaija Asghar
Text Size
Your form is submitted successfully.

Recipient's Mail:*

( For more than one recipient, type addresses seperated by comma )

Your Name:*

Your E-mail ID:*

Your Comment:

Enter the letters from image :

Your form is submitted successfully.

Recipient's Mail:*

( For more than one recipient, type addresses seperated by comma )

Your Name:*

Your E-mail ID:*

Your Comment:

Enter the letters from image :

Luqaimat and mutton aleesa

A famous combo in the Arab land, the mutton aleesa paired with sweet dumplings called luqaimat makes for a splendid treat.

Ingredients

For luqaimat


2 ½ cups all purpose flour

1 tbsp instant yeast

2-2 ¼ cup warm milk

3tbsp yoghurt

3tbsp corn flour

1tsp salt

Oil for frying

1cup sugar

¼ cup water


For mutton aleesa


1


1½ cup wheat


2


1 cup coconut milk

2 cups water

2 large pieces of cinnamon

1 large onion, thinly sliced

Salt, as required


3


½ kg mutton, chopped

2 large onions, sliced

3 green chilies, sliced

1 tbsp ginger-garlic, ground

1 tomato, finely cut

2 tsp chili powder

½ tsp turmeric powder

Salt, as required


4


½ cup boiled water


5


2 tbsp ghee


6


1 large onion, sliced


7


Coriander leaves to garnish




Preparation

To make sugar syrup


In a saucepan add sugar and water boil it for 3 minutes and keep aside

To making luqaimat


Mix the milk, yeast and yoghurt together

Put the flour, salt and corn flour in a bowl and add in the milk mixture little by little making a thick batter, which is slightly thicker than pancake batter

Leave to rise in a warm place for ½ an hour

Heat oil in a wide-mouthed pan, and when hot, drop batter in teaspoonfuls and wait until each ball turns golden brown in colour

Drain excess oil and put them immediately into the sugar syrup and toss lightly for it to be fully coated

Remove and serve warm


To make mutton aleesa


Wash wheat well and keep soaked in water for eight hours

Drain the water, add ingredients listed under 2 to the wheat and cook in pressure cooker After three whistles, reduce the flame and keep in low flame for 40-50 minutes

Mix ingredients listed under 3 in a small pressure cooker

Add ½ cup boiled water and mix

Cook after closing the lid of the cooker

After one whistle, reduce the flame and keep for 10 minutes

Once the steam is released, open the cooker, take out the pieces alone from the gravy and separate the meat from the bones

Heat ghee in a pan and deep fry the large onions to a golden color. Keep aside the ghee for garnishing

Open the pressure cooker and remove cinnamon sticks from it

Break the wheat using a ladle

Add mutton and prepared gravy to the finely broken wheat mix and boil for ten minutes This should ideally continue until the mixture thickens

Transfer to the serving bowl and scatter ghee, fried onions and coriander leaves over it


(The author is a chef and tutor at Greens Ayur)



Your Rating:
Your form is submitted successfully.

Recipient's Mail:*

( For more than one recipient, type addresses seperated by comma )

Your Name:*

Your E-mail ID:*

Your Comment:

Enter the letters from image :

Your form is submitted successfully.

Recipient's Mail:*

( For more than one recipient, type addresses seperated by comma )

Your Name:*

Your E-mail ID:*

Your Comment:

Enter the letters from image :

Disclaimer

The comments posted here/below/in the given space are not on behalf of Manorama. The person posting the comment will be in sole ownership of its responsibility. According to the central government's IT rules, obscene or offensive statement made against a person, religion, community or nation is a punishable offense, and legal action would be taken against people who indulge in such activities.