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
structure.
*- 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.

My Delicious Khageena (pan fried chunky eggs)

Khageena is a luxury Hyderabad breakfast item. I have been eating this
since my childhood. It was always on Fridays we had parathay with mango, and
Khageena with acchaar….Those good old days….
Now I also make it when I am short of any curry so it’s a lunch item for
me too: )

It is important to make it this way that the fresh color of the eggs
stays as is and the khageena stays soft and not crumbly!!!
We use no dark spices in it means: garam masala, coriander powder and
cumin powder are NOT used in it. Heard na the eyes eat with you, so make it beautiful
:)

I don’t use too much red chili as green chilies give them the
“theekha”(hot) taste!

2 large onions (very fine sliced)
2 medium tomatoes (diced)
4-5 green chilies (chopped)
Hand full of chopped fresh coriander
6 eggs (beat well)
4-5 tbs oil
5-6 black peppercorn
½ tsp salt
½ tsp red chili flakes
2 pinch of turmeric (haldi)


*heat oil in a non stick pan or wok
*fry the sliced onions on a medium heat so they get light pinkish and
don’t burn or turn brown
*now add in the cubed tomato and chopped green chili and sauté till the
water is dried up. Keep stirring to avoid from sticking
* beat the eggs with the 3 spices well and now pour all into the pan
*add the black peppercorn to it and just fold with gentle hands
*don’t mix very strongly, as it will turn into a crumbly paste…
* just keep the heat on medium and keep folding it gently till you see
the oil showing up from sides
*turn off the heat and NOW sprinkle the fresh coriander and leave the
half lid open so all does not become mushy
*Its ultra soft moist and very tasty!!!!
Serve with paratha, or chapatti or with a toasted bread:

Cannelloni stuffed with Minced meat

A friend asked how ot fill the large Cannellonis so I have taken a picture while they were uncooked to show how they should look like and then as they were ready out of the oven : )
Here you go what you need for it:

500gr ( ½ Kilo)minced meat
1 large onion
3 fresh tomato
1 tsp fresh crushed garlic
2 tblsp tomato paste
3 packs crème fraich(light sour cream)
salt and red chilli to taste
½ tsp oregano
½ tsp kräuter der province (it's a very good Italian herb)
250gr grated cheese
3 tblsp oil


-Cut onion in cubes, fry transparent,
-Crush in fresh garlic and stir a bit so the garlic does not burn brown it gives a very nice smell, add in the minced meat and fry (bhoon) till it changes its colour a bit whiteness ok.
-Now add in the tomatoes cut in fine cubes and mix all, let the water dry,
-Mix the spices and the tomato paste in ¼ cup of water and add to the minced meat,
-Mix well and let it cook No water just let it cook in the tomato juice and that ¼ cup water or it will smell raw ok.
-It should be a bit watery or it won’t bind well.
-Once its ready sprinkle the oregano and the k.d..province and let it cool
-Whisk all the crème fraiche in a bowl so that it‘s handy
-Now take a baking dish, spread one pack of crème fraiche in the tray,
-Fill in the cannelloni only till half with a small spoon and place the cannelloni side to side
cover it with more minced meat and crème fraiche, another shift in the same manner and on the last one the rest minced meat and crème fracihe.
-Take care that all the cannellonis should be covered with cream or it will stay uncooked as we are not boiling the cannelloni and are using it as it is ok.
-Spread a good amount of cheese on the top and bake it in the preheated oven on 180° for at least 50 mints as it has to cook slowly.
-If u feel the cheese is turning brown soon just cover it with a piece of Alou-foil.
-Prick in a knife to see if the cannelloni are done.
Don't keep them too long before serving as they can turn a bit hard then :)

Aloo Ki Tahri (Potato Rice)

I am a "die hard fan" of Rice yummmz.. i can have in my breakfast-lunch-tea time-dinner and the story goes on and on :)

Tahri is such a unique dish with so much flavour in it that you need nothing else with it.
 A complete meal a delight for your eyes and yur tummy:)

The combination of yogurt dip and green chutney makes it no lesser than any Grand Polau!!

6-7 Medium potatoes

2 Medium onion

1 tsp white whole cumin

4tblsp yoghurt

1tsp GG paste

2 tsp salt

½ tsp haldi (turmeric powder)

¼ tsp red chili

¼ tsp coriander powder

3-6 thick green chilies

½ tsp garam masala (All spices powder)

2 mugs rice2 glasses water

2tsp salt

 

 

 

 

 

     

              Wash and soak the rice in Luke warm water.This measurement is always perfect:

               If u have 2 “cups” of rice you put in 2 “glass” water and 2 tsp salt

Cut potatoes in fours, try to take small potatoes, soak them in water,so they won’t turn brown till your curry is done.

-So heat the oil first, sprinkle the cumin seeds and let them splutter.

-Now add the thin sliced onion and fry till golden brown not black :)

-Add GG paste and fry a bit so that its not too brown

-Mix all the spices in the yoghurt and add to the onions.

-Add ½ cup of water so that it does not dry up soon.

-Put the potatoes immediately, mix all and let the potatoes cook with the yoghurt on a medium heat add no more water, as the yoghurt will leave some.

-Your feeling is required as if u feel the potatoes are still not done and there is less water so add a bit again but never too much as it has to be like a gravy

-Once they are done then add in the green chillies with a tiny slit, bhoon( stir) a bit..

-The aroma is divine, as in Tahri two things count haldi colour(the pale yellow color) and the green chili’ aroma!!!

-Now u will see that it seems nearly like a normal, but a bit dry curry, add in the water and bring it to boil once, sprinkle the garam masala and then add ur soaked and drained rice.

-Cook it on a high flame first and as soon as the water starts to evaporate turn it to the lowest no. and set it on “dum”(steam) as the potatoes are already cooked we only need the time for the rice to be done in the steam.

-Some sprinkle fresh coriander on the top but originally there are no tomatoes and no fresh coriander in the Tahri, it’s only a classy potato taste so I prefer it that way always!!!

-This has a pale yellow color what we call “kappasi rang” (pale yellow)Usually have it with only “hari chutney” (green Chutney) and garlic yoghurt as to enjoy the Tahri taste to its full.

And here how i make the garlic yoghurt:

-1cup yoghurt

-2 pods grated fresh garlic

-3-4 pinches fresh crushed black pepper.

Beat the yoghurt and grate fresh garlic direct into it, salt to taste and sprinkle the crushed pepper. Its soooooo very tasty i tell you, just try it that way.

Clementine/Cherry Muffin

These muffins are very soft and very delicious!!!! You can actually feel and smell the juicy taste once they are out of the oven Ummmm i can still feel them :)
It is os easy to make and in no time they are ready to serve and eat ......
 so lets prepare them:

· 1 egg
· 180gr butter (soft)

. 180gr flour
· 180gr sugar
· 135gr yoghurt
· 1tsp vanilla sugar
· 1tsp baking powder
· 2 Clementine
. 50gr glazed cherries


-beat butter and sugar fluffy
-add in egg and yoghurt and beat slightly
-fold in the flour just mix with a spoon first
-mix in the baking powder and beat on speed 2 till all mixed well
-divide the batter in two bowls
-add small cubed Clementine in one and the halved cherries in the other

-place the paper cups in the muffin tray and fill each to ¾
-tuck some cherries and Clementine on every other on the top
-bake in a preheated oven on 190°C for 25 mints
-take out and let cool down, you can sprinkle some castor sugar mixed with vanilla sugar
Gives a nice aroma….

Have fun baking them :)

Chicken Makhanni

 

 

 

 

 

I lately visited the Indian Restaurant MAHAL here and they severd this dish with home made Red chilli chutney.Nice combo coz the chicken is mild in itself.There are many many ways to make butter chicken and every one does its own variations in it too , but basically all use the same ingredients more or less :) We actually don’t use too many spice as the real taste is of the butter n cream in it.I asked the chef if he wud just give me hints how he made his, so here’s round about what he did, actually just 1-2 main difference : )

So for marinating I took:

500grams chicken fillet (in stripes)

1 tsp GG paste (ginger/garlic)

3-4 tsp lemon juice

2 tbs hot sauce

¼ turmeric (haldi)

½ tsp salt (rest in gravy)

½ tsp rd chili powder a dash of hing powder.

Marinate the chick stripes and keep it for around 20-30 minutes

For the gravy:

4 tomatoes (cubed) (first frying is Chef’s tip*)

250gram cream (1 small packet)

3tbs yoghurt

4-5 tbs peanut butter (for the rich taste (Chef’s tip*)

1 medium onion (cubed)

¾ tsp salt (or to taste but be careful butter also has salt!!)

½ tsp turmeric (haldi)½ tsp red paprika powder

2-3 drop of red food color mixed in 1tbs of milk

80gram butter (your choice salted or not, I used salted)Made around 3 ½ tbs.

Heat the peanut butter in a heavy vessel and fry the chicken stripes till half done and a bit brown in color

Take out in a bowl and let aside

Now fry the onion in the same butter till light punk, don’t fry them brown coz the color of the gravy will also turn brown later

Next add the tomatoes to fry in it and keep mashing them(chef’s tip)

(usually many make a purée of the tomatoes and then add but, here I added them as is to fry first and then blend them)

Fry fast so the color of the tomatoes does not fade yet they become soft.

Pour the cream and yoghurt slowly while it is frying and keep mixing

Sprinkle all the dry spices and mix all well

Not take this creamy gravy out and let it cool down

Blend all this at least 3 times into a really fine creamy and silky mixture
Now return this all into the vessel , add the fried chick stripes to it so it cooks with it

Drop the butter in different places so it melts slowly and mix all gently

You will see it getting thick so don’t leave it unattended

Now mix in the food color to give it a fresh orange color coz the gravy turns a bit reddish with so many tomatoes :-)

Let it cook a bit till you see butter showing up slightly

Just drop in a tsp of butter as you dish out to serve, gives a rich look : -)

 

 

I found the taste much better after frying the tomatoes as it was like good fried gravy and in fact the peanut butter does give it another taste sort of like roasted. Till now I used plain butter but this tip was really good, and coz Butter chicken is a typical Indian dish so these are the secrets tips not all know :)

Have fun making it, I had it with khushka( plain white rice) as with simple Roti you cant really taste the cream and its so divine I tell you :)

Enjoy buttering youself :)

Yummmy Date Rings

Okay so this here is a Turkish dough which i learnt from my Turkish friend.It’s a very tasty and light and stretchable dough and you need no rolling pin for it!!!!I made all “Three in One” Date Rings, Turnovers and Kachoori buns making this dough. I never FRY kachoories, they are light to eat when baked!!! Things made from this dough “shouldn’t” be fried as it already contains lots of oil and butter. We don’t want that extra fat do we ;)

Yoghurt Dough:
1 cup oil
½ cup soft cold margarine
¾ cup plain yoghurt
2 tsp very leveled baking powderflour according to feeling….(use any one cup u have for all the measurements…)


*Mix the yoghurt, oil, margarine and baking powder in a bowl.
*Now add in the flour and keep mixing with your hands.
*Its hard to measure how much, but till u feel that the dough is soft and all the liquid ingredients have been absorbed.

It is a very very creamy dough, you can work with it immediately, it need no rest.Make any shape spreading with hands, needs no flour for dusting, no rolling pin u can make it very easily with your palms and hands!!!

Date Filling:

300gr dates
3tbsl sugar
150gr Almond
3tsbl margarine
castor sugar for deco.

*Fry the pitted dates in the margarine til lthey give a fried aroma, grind them coarsly, not like a paste!
*Fold in the coarse crushed Almonds and suagr and mix all softly.
*Make strips of the yoghurt dough with ur hands length wise,fill it with the date mixture making it like a thin "seekhi kabab",overlap and roll them and join in the edges into a ring shape.
*Place all on a lind baking tray and bake on 170° till they are light brown.
*Let them cool down and sprinkle with castor sugar while they are warm so they can absorb the sugaragain.
*Sprinkle with castor sugar once again before serving.
*Stays fresh long in a Tin box lined with a paper napkin.

HONEY TALER:

150 gm butter (soft room temp)
100 gm castor sugar
50 ml honey100 grad plain flour
100 gm corn starch
60 gm grinded Almonds
3 tsp vanilla sugar

*mix all ingredients together
*let it rest in the fridge for half an hour
*make small balls; lay out on a tray with baking paper
*keep a 2inch distance between each cookie as they spread when the butter melts!!
*press slightly with a fork
*bake in a preheated oven for 20 minutes on 180°C
*let them cool and then sprinkle a generous amount of castor sugar
*they will absorb it, you can sprinkle again before serving


Happy baking!!!