Cooking guide, Famous recipes, Delicious world cuisines, Food facts, Kitchen safety tips and more about cooking..

Sunday, March 3, 2013

How to Make Haleem

Crushed wheat – ½ kg (soaked 1 ½ hour)
Turmeric powder – 1 tsp
Chana daal – 1 cup (boiled and mashed)
Ginger garlic paste – 2 tbsp
Meat – 1kg (can be beef, lamb or chicken)
Onion – 3 medium (thinly sliced)
Garam masala powder – 1 tsp
Soda – ¼ tsp
Red chilli powder – 1 tbsp
Coriander powder – 1 ½ tbsp
Fresh coriander – 1 bunch chopped
Salt – according to taste
Ghee or oil – 1 cup
Masala for garnishing:
Mint – 1 bunch (only leaves thinly chopped)
Lemon – 4 cut in 4, 4 pieces
White zeera – 1 tbsp (fried and grinded)
Green chillies chopped – 6
Ginger – 2 tbsp thinly slices
Garam masala powder – 1 tbsp
Onion – 2 thinly slices

Cooking Method:
Do give the pan and cook the meat, ghee or oil and all the spices on low heat. Take another pan and put the wheat and cook with water, stir from time to time when it starts to form, then add the baking soda. Cook until well done, then add the meat and simmer.
When the mixture is cooked, mix well, put 2 cups of water and mix well and Daal on dum. Dum for His green masala, ginger and garam masala Flaks.
Take a small pan, the oil or melted butter and put onion and fry golden brown then remove it from the oil and spread on paper. Serve with green Haleem masala, lemon slices and fried onions.

No comments:

Post a Comment