It was long back, almost more than a year, I got to hold a youtube channel. But my laziness, also holding with too many workloads, I dragged shooting video. At some moment, when I felt comfortable in shooting a video, I did but again dragged in editing and uploading the channel. Finally after long wait, discussions and encourgament of few of friends – I uploaded the First video, yesterday late night with the help of my hubby.
Now I wish to share my youtube channel link with all my lovely and wonderful blogger friends. Do subscribe with us, like and comment for the video and this would be a great booster for me to upload more videos.
Keeping on supporting me, I would try to give out my best.
Channel link – https://www.youtube.com/user/Madraasi
Making of Rava Kesari – https://www.youtube.com/watch?v=8BV5jRSj9c0
Haleem is one of them most important dishes of Middle East, Pakistani and India. Also one of the must to prepared dish for Ramadhan, it also most sold over the streets around the month of Ramadhan.
Haleem is slow cooking dishes which takes almost 4 to 5 hrs to prepare. It is prepared with wheat, barley, meat (chicken, mutton/lamb or beef), lentils and few spices.
It’s been very easy and simple to cook but only the times consumption in cooking process in very large. But I took just 2 to 3 hrs in the preparation of this Haleem. Let me the share the recipe…
Haleem with Ghee Rice and Naan
Preparation Time: 20 mins
Soaking Time: 4 to 5 hrs
Cooking Time: 2 to 3 hrs
1 cup – 160 ml
Serves – 6 nos
- Meat (mutton/lamb) – 1 kg
- Onions – 3 nos
- Channa Dal / Split Black gram – ½ cup
- Urad Dal (white) / White Lentil – ½ cup
- Moong Dal / Green Lentil – ½ cup
- Barley – ½ cup
- Wheat Berries / Wheat / Kothumai – ½ cup
- Garlic – 6 cloves
- Ginger – 2” inch piece
- Chilli powder – 1 ¼ tsp
- Coriander powder – 4 tsp
- Cumin powder – 3 tsp
- Methi / Fenugreek powder – ½ tsp
- Garam Masala – 4 tsp
- Turmeric powder – ½ tsp
- Ghee/Clarified butter – 2 tbsp
- Oil – 1 cup
- Coriander leaves – 3 stalks
- Lemon – 1 no
- Salt to taste
Dals and lentils about to soak
crushed Wheat berries / Whole wheat / Kothumai
Crushed ginger and garlic getting cooked in ghee/clarified butter
With mutton/lamb pieces
With soaked Dal/Lentils
Crushed wheat berries/whole wheat/kothumai getting boiled
Meat getting separated from the bones
Boiled wheat berries/whole wheat getting mixed
With spice powders and salt
With brown onions
Haleem with Ghee Rice
Fried onions with lemon slices, coriander leaves and green chillies
Haleem with Ghee Rice and Naan
- Soak all the lentils/dal and barley together for almost 4 hrs. Soak the wheat berries individually in a bowl for almost 4 hrs.
- Roughly chop the mutton into pieces, wash the mutton pieces, drain the water and keep it aside.
- Peel and thinly slice the onions, keep it aside. Peel and chop the garlic and ginger, crush them and keep it aside.
- Boil the wheat berries with large amount of water, it takes almost 1 hr for boiling. Stir once in a while when it starts comes to the mashing consistency.
- Meanwhile heat ghee/clarified butter in a pressure-cooker, add in the crushed ginger-garlic and saute them until the raw smell goes off.
- Add in the mutton/lamb pieces and cook both sides for almost 10 mins or until they turn white in color.
- Add in the soaked dal/lentils with 5 cups of water, bring it to boil and pressure-cook for 7 to 8 whistles.
- Heat oil in a kadai, add in the sliced onions little by little and fry them until they turn brown in color. Drain the oil and transfer the onions to a plate. Keep it aside.
- Remove the lid of the pressure-cooker, when the pressure subsides.
- Remove the bones from the mutton pieces (it should be pressure-cooked as the meat should fall from the bones, else pour in water little more water and pressure-cook again for 2 to 3 whistles).
- Pour in the boiled wheat berries (it should be mashed well), give a stir.
- Add in the spice powders (chilli powder, turmeric powder, coriander powder, cumin powder, fenugreek powder, garam masala), half the quantity of the browned onions and salt, pour in 2 cups of water and mix them well.
- Cook in low flame for 30 to 40mins.
- Mash the meat with a wooden spoon while stirring the gravy once in a while.
- Cook until the gravy thickens and the ghee/clarified butter starts floating on the top.
Garnish with the brown onions, finely chopped coriander leaves and sliced green chillies. Serve hot. Goes out well with any Indian Flat breads. I have served it with Naan and Ghee Rice.
For more Ramzan/Ramadhan/Iftar/Eid recipes, Click here.
Basbousa or Basboosa is an Egyptian and traditional Middle East sweet cake prepared with Semolina, desiccated coconut, sugar, yogurt/curd and later soaked in sugar syrup which is flavored with rose water. It is also known as “Hareesa”. As of collecting few Middle East dishes for Ramzan, resulted in Basbousa through one of my neighbor.
Basbousa is a very easy, simple and a delicious dessert which flavors not only the kitchen but also the whole house with its wonderful aroma. Usually this Basbousa is baked until the top turns brown in color, but I have done it until it reaches golden brown. Let me share the recipe…
For more Ramzan/ Ramadan / Iftar recipes – Click here.
- Semolina – 2 cups
- Desiccated coconut – 1 cup
- Sugar – ½ cup
- Yogurt/Curd – ¾ cup
- Baking powder – 1 tsp
- Salt – ¼ tsp
- Rose essence – 2 tsp
- Butter (melted) – ½ cup
- Lemon juice – 1 tbsp
- Almonds/Badam or Cashew or Pistachios – 15 nos
Making of Basbousa –
- Boil a cup of water in a heavy bottomed vessel, add in the nuts and allow to boil in high flame for 15 mins. Drain the water, peel the skin of the nuts, slice them to two equal halves and keep it aside.
- Preheat oven to 18o degree C.
- In a wide mouth bowl, add in the semolina/rava, desiccated coconut, sugar, baking powder and mix them well.
- Add in the yogurt/curd + 1 tbsp of water and mix them well with your hands (be sure no lumps should be formed and they would little tight in consistency).
- Grease a baking a tray and pour the semolina mixture to the tray and level the batter with your hands.
- Make cuts (desired shape) with the knife, pierce a nut in the center of each and every pieces.
- Bake for 8 mins or until the top starts turning to dark brown in color (I baked only till they turn golden brown in color).
- Meanwhile boil 1 ½ cups of water along with a cup of sugar, drizzle the rose essence and cook in medium flame, until it comes to the syrup consistency.
- Remove the tray once baked and pour the syrup over the cake, let it sit for 15 mins.
- Gently remove the pieces.
Butter, semolina, desiccated coconut, baking powder, yogurt all together
Getting set in a baking tray
All set in a baking tray
Sliced to shape before baking
With blanched almonds
Sugar syrup with rose petals
Getting soaked in sugar syrup
For my other desserts recipes, click here.