Category Archives: lunch

Haleem / Hyderabadi Haleem / Haleem in Pressure cooker / Ramadan special – Exotic Recipe

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After a month time, here comes our Exotic Wednesday – with an Exotic Recipe, due to RAMZAN / RAMADAN/ IFTAR festival, I have shared the making of Haleem. Haleem or Daleem is a popular Middle Eastern stew. It varies from region to region, but traditionally it is cooked with wheat, barley, lentils and meat, particularly Lamb / Mutton pieces.

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Haleem / Hyderabadi Haleem recipe / How to cook Haleem at home

Haleem can also be prepared with Chicken, but traditionally it is prepared only with lamb meat. It is slow cooking dish which takes more than 4 hours of cooking. But as of our fast and modern today’s world, I have prepared it in pressure cooker. But it took almost 2 hrs of preparation, I would say that it’s worth spending time for such a heavenly dish.

Haleem can be served along with nan, roti or any Indian Flat bread, it can also be consumed as such. I like to have Haleem as such and never look out for any rice or breads. As Haleem possess, a paste like texture with the flavors of spices, it is easy to consume and digest.

Taking it to Fiesta Friday #177 hosted by Angie@thenovicegarderner

CLICK HERE for more Ramzan / Ramadan recipes / Iftar recipes and CLICK HERE for more Briyani recipes.

Usually Haleem is prepared only with the lentils, wheat, barley, mutton and ginger-garlic and remains pale white in color. But I like to blend them with little spiciness and so infused little chilli powder, turmeric powder and Garam Masala. So I have shared both the versions of Haleem. It is most popular among the people of Hyderabad, Bangladesh, Middle East and Pakistan.

Haleem is prepared in Hyderabad during the Ramadan month and is transported all over the world. It is sold as a snack food and street food in Pakistani bazaars throughout the year.

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Haleem / Hyderabadi Haleem recipe / How to cook Haleem at home

Must to try for all the non-vegetarians, it all looks difficult but it’s very simple and easy to make. Also Haleem can be served by topping it with fried onions, fresh coriander leaves, lemon slices, boiled egg, finely chopped mint leaves and thinly sliced ginger root.

Making of Haleem –

 

 Already I shared text recipe, a year back during Ramzan – CLICK HERE for the text recipe and refer the below video for the making of Haleem, and check over the color and texture.

Kuska / Plain Briyani – How to make Kuska in pressure cooker

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Kuska or Plain Briyani is prepared by cooking long grain/basmathi or jeera rice with all the flavored spices and ingredients used for briyani. This briyani is very special and commonly known as poor man’s Briyani, since it costs very less because no vegetables and no meats are used in the making. Kuska / Plain Briyani is popular in and around Madurai and Virudhunagar. My hubby used say, that he used to have it in all this college functions, but this is the first time I am gave a try at home. I have followed a slight variation in the making, so do check out for perfect color in kuska – CLICK HERE.

CLICK HERE for Briyani collections both veg and non-veg, CLICK HERE for Ramzan collections and CLICK HERE for Deepavali / Diwali Collections

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Kuska / Plain Briyani / How to make kuska at home

Kuska / Plain Briyani is mildly spiced, mildly flavored then Briyani, so kids like this a lot. This goes out well with any raita but I prefer onion raita, any curries may be veg or non-veg and a deep fry. I have accompanied it with chicken curry, onion-tomato raita and chicken 65.  Let me share the recipe…

Taking this to Fiesta Friday #176 hosted by Angie@thenovicegardener.

Ingredients:

  • Basmathi / Long-grain / Jeeraga Samba / Jeera rice – 2 ½ cup (1 cup = 160ml)
  • Onions – 2 no’s (medium size)
  • Tomato – 1 no (medium size)
  • Green chillies – 2 nos
  • Ginger-garlic paste – 1 ½ tbsp or Ginger (1”inch stick) – 1 no and Garlic – 5 cloves
  • Cinnamon (1 “inch stick) – 1 no
  • Cloves – 4 no’s
  • Star Anise – 2 no’s
  • Stone flower / Kalpasi – 3 no’s
  • Cardamom – 2 no’s
  • Bay leaf – 1 no
  • Fennel seeds / Sombu – 2 tsp
  • Curd / Yogurt – 1 cup
  • Coconut milk – 1 cup
  • Mint + Coriander leaves – 1 cup
  • Salt to taste
  • Ghee / Clarified butter – 1 ½ tbsp
  • Oil – 1 ½ tbsp

Making of Kuska rice / Kuska Briyani / Plain Briyani –

Preparation:

  • Peel and thinly slice the onions and keep it aside.
  • Finely chop the tomatoes and keep it aside. Slit the green chillies and keep it aside.
  • Rinse and finely chop the mint + coriander leaves and keep it aside.
  • Heat ghee/clarified butter and oil in a pressure cooker, add the bay leaf, followed by flavored spices and wait until they crackle.
  • Add onions, green chillies and ginger-garlic paste, cook until the onions turn transparent.
  • Add the mint and coriander leaves, cook until they turn dark green in color.
  • Add the tomatoes and cook until they turn soft.
  • Pour the curd/yogurt, cook until the oil starts floating on the top.
  • Pour the coconut milk and bring it to boil.
  • Meanwhile clean the rice and add the rice followed by water to the pressure-cooker, add required amount of salt.
  • Pressure-cook for 3 whistles.
  • Remove the lid when the pressure releases.

Gently give a stir and serve hot.

Shahi Mutter Makhani Gravy / Shahi Green peas Makhani Gravy

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Shahi gravy is a rich gravy which mildly spiced with very few ingredients, but tastes heavenly. Because of its thick and creamy texture, it goes out well with any variety rice, roti or chapathi. I have accompanied with paneer rice and potato fry.

CLICK HERE for more Vegetarian recipes

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Shahi Mutter Makhani Gravy / Green Peas Gravy

It is very simple, easy to prepare also it consumes little time, so that it can be packed in your lunch box also. Also you could check out – Shahi Egg Curry (spicy),  Shahi Egg Masala, Shahi Tukda, Shahi Shorba. Let me share the recipe…

Ingredients:

  • Green peas – ½ cup
  • Phool Makhana / Fox Nuts / Puffed Lotus seeds – 15 nos
  • Cashew nuts – 10 nos
  • Cinnamon (1 “inch stick) – 2 no’s
  • Cloves – 3 nos
  • Cardamom – 2 nos
  • Star Anise – 2 nos
  • Bay leaf – 1 no
  • Ginger (1” inch stick) – 1 no
  • Garlic – 7 cloves
  • Green chilli – 2 no’s
  • Onions – 2 nos (medium size)
  • Oil – 3 tbsp
  • Salt to taste

Preparation:

  • Peel and finely chop ¼ portion of onions and keep it aside, meanwhile roughly chop the leftover onions.
  • Heat a tsp of oil, roast the makhana until it golden brown in color and keep it aside.
  • Heat a tbsp of oil, add cinnamon, cloves, star anise, cardamom, ginger, garlic, green chillies and roughly chopped onions, cook until the onions turn soft.
  • Remove it from fire, spread it over a plate, let it rest until it reaches room temperature.
  • Grind it to fine paste, keep it aside. Grind cashew nuts with water to a fine paste and keep it aside.
  • Heat the leftover oil in the same vessel, add the bay leaf, finely chopped onions, cook until the onions turn transparent.
  • Add the green peas followed by cumin powder, cook for a minute, pour a cup of water and cook until the peas are boiled.
  • Pour in the ground onion, green chilli paste, add salt, cook for few mins until the raw smell goes off.
  • Pour in the cashew nuts paste, cook until the gravy thickens.
  • Add the roasted makhana, stir in gently.
  • Remove it from fire, once the oil starts floating on the top of the gravy.

Serve hot with any roti, chapathi or pulao.