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Haleem
| Ingredients: |
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| Wheat grains |
½ kg (crushed and soaked in water for 1 ½ hour) |
| Mutton or beef |
1 ½ kg |
| Gram lentils |
1 cup (soaked and boiled) |
| Onions |
3 (medium size, thinly sliced) |
| Ginger and garlic paste |
2 tbsp |
| Garam masala |
1 tsp (ground) |
| Red chilli powder |
2 tbsp |
| Coriander powder |
1 ½ tbsp |
| Turmeric powder |
1 tsp |
| Salt |
to taste |
| Soda |
1 pinch |
| Seasoning & Garnish |
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| Fresh mint leaves |
1 bunch (finely chopped) |
| Fresh coriander |
1 bunch (finely chopped) |
| Green chilli |
(finely chopped) |
| Garam masala |
1 tsp (ground) |
| Ginger |
2 (medium size pieces, finely chopped) |
| Onion |
1 (large sized, thinly sliced) |
| Lemons |
4 (cut into quarters) |
| Dalda Banaspati |
2 cups |
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Method:
- Heat Banaspati in a pan. Put meat in the pan, add garlic, garam masala, red chilli powder, coriander powder, turmeric and salt. Cook on medium heat. In a separate pan boil wheat grains with lots of water. Add salt. When the grains become tender and mushy add pinch of soda in it and cook further for 15 - 20 minutes.
- Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it. Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy griddle (tava) on low heat and cook for 30 - 40 minutes. Fry the sliced onion in ghee and drain on absorbent paper.
- When the Haleem is cooked, sprinkle fried onions, garam masala, fresh mint and coriander leaves. Also garnish with cumin and ginger.
- Keep a little of the seasoning separate and serve with Haleem.
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