Haleem

I have lived almost all my life in various parts of Andhra and naturally I have a special affection towards Andhra cuisine. When it comes to Andhra cuisine and Ramzan time, the first thing that probably anyone would think of is the mouth watering, yummylicious Haleem. Haleem as many of you might know is originally an Arabian delicacy and is said to have been bought to India by the Mughals and is quite special when it comes to Hyderabadi cuisine.


I have been looking around for Haleem since past few years, but surprisingly we couldnt get this anywhere in Bangalore. This year I thought of giving it a shot myself and we also heard from one of our friends that Haleem can be ordered online from Pista House in Hyderabad. I thought we will keep this as a backup option and decided to give it a try.


I searched around for the recipe and I finally made it and experimented it on my toughest food critics, my daughter and my Husband :-). And to my delight, this turned out to be one of the very few things which my daughter asked for a second time.





Ingredients:
  1. Mutton- 250gms (boneless)

  2. Broken wheat- ½ cup

  3. Tur dal- ¼ cup (optional)

  4. Ginger and Garlic paste- 2tbsp

  5. Green chillies- 3nos

  6. Yogurt- 3tbsp

  7. Red chilli powder- 1tsp

  8. Turmeric powder- ½ tsp

  9. Lemon juice- 1 lemon

  10. Salt- as per taste

  11. Onions- 3nos

  12. Garam Masala powder- 1tsp

  13. Water- as required

Method:
  1. Grind ginger and garlic paste along with green chillies and keep it aside.

  2. Wash and drain the mutton. Marinate the mutton with yogurt, ½ of ginger, garlic and green chilli paste, red chilli powder, turmeric powder, lemon juice and salt. Keep this in refrigerator for about 3-4 hours.

  3. Wash and soak the broken wheat over night and pressure cook that till soft.

  4. Pressur cook the washed tur dal till soft and keep it aside.

  5. Pressure cook the marinated mutton till soft and when it is cooled mince it coarsely in a food processor.

  6. Heat oil in  a wok and fry ½ the sliced onions till golden brown in colour and keep it aside.

  7. In the same wok fry the remaining sliced onions till light brown in colour. Add the ginger, garlic and green chilli paste and mix well.

  8. In this add the coarsely minced mutton,cooked broken wheat,  cooked dal and add little water if required to make a light gravy.

  9. Add salt and garam masala powder  and boil it continuosly stirring till  you get a thick gravy and all the ingredients are blended together till oil separates from the side of the wok.

  10. Serve hot topped with deep fried onions, lemon juice and chopped coriander leaves.




A bowl of Haleem with Sulaimani


Comments

Post a Comment

Popular posts from this blog

Vegetarian portobello 'Babi Pangang' Recipe

Image
  Remove the stems of 3 portobellos and slice them in 4 mm slices. Mix 2 tbsp ketjap manis , 2 tbsp sweet chili sauce, 1/2 tbsp five-spice , a pinch each of garlic powder , ginger powder ánd cayenne pepper then stir in the portobello slices to marinate. Bring 1/2 l water to the boil with 1,5 dl white wine vinegar, 1,5 tbsp caster sugar, 1 star anise , salt and a laurel leaf Use a mandoline to slice 2 carrots into thin matchstick-sized strips and slice 1/2 oxheart cabbage very thinly. Mix them in a bowl, then pour over the boiling water. Cover with clingfilm. Mince 1 shallot, a clove of garlic, a 20g piece of fresh ginger and 1/2 red chili pepper, then sweat in a tsp arachide oil Add 20g tomato paste and briefly sweat. Then add 2 tbsp sweet chili sauce , 1,5 tbsp soy sauce , 2 tbsp ketchup and a splash of water and boil softly.Finally add  1/2 tsp five-spice and keep warm Drain the portobello slices then dust them with 50g Maizena  corn starch , using 2 hands
Read more

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Pani Puri with Homemade Puris

Image
P ani Puri is one of my favorite chaats from childhood. Whenever we go out, we used to thoroughly enjoy the chaat from the roadside street vendors. In every nook and corner, you can see a pani puri stall. We used to have competition, as who will have more puris. Every Indian like pani puri to the core. It is said that this not only satisfies your taste buds but also keeps the kid in you alive. Once during fasting time, in Bangalore, after breaking the fast I had 30- 35 pani puris without eating anything. I like to have them anytime of the day. After coming to the US it has become very rare to find pani puri. We will get the pani puri kit in all the Indian stores. I started making it from scratch as we don’t find the puris most of the time in stores. My daughter loves it a lot. She won’t eat anything else if pani puri is there for snacks. Pani puris have different names like the puchkas, gol gappas and so on. Pani means water and puri are the fried puffed dough balls. Yesterday was my s
Read more