It gives us great pleasure to welcome onboard and introduce our new Head Chef, Mani
Mohan Pathak.
He is a veteran of the industry and specializes in progressive Indian food.
For this Eid, Chef Pathak is happy to share the following recipe.
Kindly publish the same along with Chef Pathak’s photograph. Also attached are photos of
the dish.
LUKMI ALA GALAWAT
This recipe is giving a different look to a most Famous dish(snacks) of Hyderabad.
The traditional dish is re-shaped to in savory crispy cornetto shell and filled with Authentic
lamb Galawat.
To make Lukmi cornetto
Samosa Patti or phyllo sheet—4 sheet
Butter- 30 gram
Cornetto mold -4 no
Method
Take the Samosa Patti or phyllo sheet.
Slightly apply butter on it
Roll it on all cornetto cone mold individually
Bake it in oven at 160 degree centigrade for 12 minutes till golden brawn
Take out from oven, allow it to get cold. Demold and keep a side.
Your empty cornetto shell is ready.
For Lamb Galawat
Fine minced mutton – 200 Grms
Ghee 50 grams
Fried Onion- 30 grams
Green chillies 10 grams
Fresh coriander chopped 20 grams
Red chili powder 05 grams
Garam masala powder 05 grams
Raw Papaya mince 05 grams
Rose petal powder 02 grams
Mint leaves few sprig
Rose petals 1 rose
Salt to taste
Method
Take a bowl and place minced mutton in it. Combine all the ingredients with it except half
Ghee, mix well.
Make bay in center and smoke it with hot charcoal in bowl with ghee, clove n garlic to infuse
aroma
Now galawat mixture is ready to shallow fry in small ball or cook it with bit ghee n cream to
make creamy pouring consistency.
Spoon out creamy mixture in cornetto.
Garnish with rose petal. Serve hot.
