Tag Archives: exotic recipe

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.

Irish Shepherd’s Pie – Minced Lamb Meat | Exotic Wednesday with Madraasi

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Shepherd’s Pie is one such delicious and yum recipe from Irish Cuisine. As I have been sharing exotic recipes on wednesday’s, I love to go for this Shepherd’s Pie for this week. Shepherd’s pie is commonly prepared with minced beef, fish, lamb and chicken. My first attempt of shepherd pie with Minced meat, we all liked it to the core. Let me share the recipe…

CLICK HERE for Mutton/Lamb Recipes. Taking this to Fiesta Friday #166 hosted by Angie@thenovicegardener.

Do check out the video, subscribe with our You Tube channel, share your suggestions in the comment box and share our video with your friends and family.

Ingredients:

  • Minced meat (lamb) – 300 gms
  • Onions – 100 gms
  • Carrots – 50 gms
  • Lamb Stock – 1 cup
  • Worcester sauce – 1 ½ tbsp
  • Cheese – 100 gms
  • Boiled and mashed potatoes – 3 cups
  • Butter – 2 tbsp + 2 tbsp (for mashed potato and tempering)
  • Oregano – ¼ tsp
  • Rosemary – ½ tsp
  • Chilli powder – 1 ¼ tsp
  • Salt to taste

Making of Shepherd’s Pie –

Preparation:

  • Peel and finely chop the onions and carrots,
  • Mash the potatoes to a paste by adding salt.
  • Heat 2 tbsp of butter in a heavy bottomed vessel, add onions and cook for few mins.
  • Add the carrots, cook until they turn soft.
  • Add oregano, rosemary, chili powder, salt and cook until the raw smell goes off.
  • Add the minced meat, pour the Worcester sauce and lamb stock, cover and cook until the gravy thickens and the meat becomes soft.
  • Meanwhile preheat the microwave to 180-degree C.
  • Take ramekins or a baking tray, add a spoonful of minced meat to the bowl, layer it with a spoonful of mashed potato, level it with the spoon.
  • Top it with the grated cheese and bake for 10 10 15 mins at 180-degree C or until the cheese turns golden brown in color.
  • Remove the ramekins from the microwave.

Serve hot.

Sothu Vadagam / Rice Crackers / Pazhaya soru Vadagam

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Soththu Vadagam is my all-time favorite, right from my childhood. My mom use to make this a lots in summer and store it in an air-tight container. As these vadagam required to be sun dried, the perfect season for making these vadagam’s are summer.

Bangalore weather is very moderate, neither too cold in winter nor too hot in summer. But this time, the summer is Bangalore is boiling and so I found it quite suitable for making these vadagam’s, else I use to buy this in a nearby grocery shop which is so expensive else I get it in bulks whenever I am to my hometown.

These vadagam’s are made from the leftover rice which is fermented overnight in water and then grounded to a paste with little salt and pressed with a mould to desired shape. A perfect summer leftover recipe with rice, never miss to prepare and store it. Let us move on to the recipe…

 

Ingredients:

  • Steamed rice – 3 cups
  • Salt – as required
  • Oil – 1 cup

Making of Sothu Vadagam / Rice Crackers –

Preparation:

  • Take steamed rice in a wide mouth bowl, pour 3 to 4 cups of water or until the rice sinks in water.
  • Cover with the lid, and leave it overnight. Let it ferment.
  • Next day morning when you open the lid, you could see the rice fermented.
  • Drain the water, add in the rice to the blender and them blend them well to a fine paste.
  • Transfer it to a bowl. Take the press (murukku press or icing cone), scoop 2 to 3 tbsp of grounded paste to the press.
  • Spread a white cotton cloth, and squeeze the press from top to down of the cloth, so that the rice paste falls to a line in the cloth.
  • Now sundry the cloth for 3 to 4 days or until the rice paste dries well and becomes like a stick.
  • After its done, remove the vadagam from the cloth, if not able to remove turn the cloth to the other side, sprinkle little water over the cloth and pull the vadagam.
  • Spread it in a plate and sundry for 3 to 4 hrs.
  • Store it in an air-tight container.
  • Heat a cup of oil in a kadai, drop in the vadagam and deep fry them until they double in size.
  • Drain the oil and store it in an air-tight container once it comes to room temperature, else it would become soggy.

Goes out well with sambar sadham, Bisibelebath, Lemon rice, Puliogare and a perfect combination when served with steamed rice and puzhikuzhambu or vathakuzhambu.