Family recipeNon-VegAppetizerHyderabadi
Kashmiri Lauz
Amma's notebook · Breakfast, snacks & starters, page 9
A baked kheema slice layered with boiled eggs and rich with melon seeds, chironji and cashew.
Method
- Grind the masala powder ingredients and keep aside.
- Grind the raw kheema to a fine paste. Mix in the fried onion paste, ginger-garlic, salt, lal mirchi, haldi, the masala powder and 2 eggs. Add a little ghee and mix well.
- Spread half the mixture in a greased dish. Layer the boiled egg slices and cover with the rest of the kheema.
- Brush with ghee and egg white and bake until golden brown on top.
- Cut into squares or diamonds.
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
More from this section of the notebook
From the notebookAloo Bonda
Spiced potato balls dipped in besan batter and fried golden.
From the notebookAloo Cutlets
Spiced mashed potato patties stuffed with kheema and fried until crisp.
From the notebookBambino Pulao
Roasted vermicelli cooked pulao-style with onion, curd and green chilli, made with kheema, or with finely chopped vegetables for a vegetarian version.