Sunday 26 February 2012

Spicy Haleem

When I think of Haleem a film starts in front of my eyes… A big huge Family…all cousins together… a big pot on the stove… girls singing around and boys fighting over the spoon to stir the Haleem….That was the last time I had Haleem with all my cousins and family back home…

I love to eat Haleem any time; if only i din't have to give away my last energy stirring it, i would have really made it every day :) A fave spicy dish in our country and the most cooked dish on gatherings and parties ....

750 gr lamb meat with bones
½ cup daal channa (Gram lentil)
½ cup daal urdh
½ cup rice
½ cup wheat (dallia)
4 big onion
6-8 black pepper corn
½ tsp salt ( to boil the daal)
1 tsp roasted white cumin powder
2 tbsp coriander powder
1 tsp haldi (kurkuma)
1 1/2 tsp red chilli flakes
1 1/4 tsp salt
½ tsp chaat masala
1 piece fresh ginger in stripes

*-Soak all lintel over night.
*-First of all cook the dal channa and wheat in 2 glass of water.
*-Mix in haldi(turmeric) and salt.
*-When they are half way cooked add in the rice and daal Urdh.
*-Pour in some more water, so that they are fully cooked in it.
*-In a second pot heat oil fry in dry spices and brown fry thin sliced onion.
*-Take half of onion aside and now fry the meat in it.
*-Add in the spices along with fresh crushed garlic and stir well.
*Put enough water that the meat gets tender.( about 2 glasses)
*-When the meat is done try to separate all bones from it shredding the meat
with fingers
*-On the other hand, when all the lentil and rice seem to be totally done mash
it well with a wooden spoon and keep mixing it thoroughly till it makes a thick
*- shouldn’t burn as it will
turn real thick keep adding drops of water to protecting it to burn.
*-Now turn the meat into the
lentil pot and start mixing with a heavy wooden spoon crushing it in the pot, I
used the hand mixer shortly to crush the wheat, but I like it a bit coarse so
did not make a paste of it: )

*- sprinkle the chaat masala, I like it very spicy so add the chaat masala too
: )
*- heat ½ cup of oil, fry the
ginger stripes in it and pour on the Haleem
*-Sprinkle fresh lemon juice and garam masala
*-Garnish with green chilies, fresh coriander lemon pieces and the rest left
over fried onion.

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