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Haleem / Hyderabadi Haleem Recipe / How to make Haleem at home – Ramzan recipe


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…

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


  • 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.





Melon Popsicles


When the boiling summer started, not only kids but also kids and elder people, we crave to have something chill like ice creams and juices. But for having this we need to move to an ice cream parlour or a super market in this boiling summer. Nobody wants to move out, but you can do something which is healthy, perfect for summer with everything natural.

As a result comes my melon popsicles, a very healthy, no added preservatives, colors, essence and everything natural and kids can have as many as they want. Also a perfect way for kids to consume fruits for summers. A perfect coolant give a try and #beattheheat this summer. Let us move on to the recipe…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Preparation Time: 4 to 6 hrs

Yields: 12 Popsicles


  • Watermelon – ½ kg
  • Musk melon – ½ kg
  • Grapes (Black) – 15 nos
  • Sugar – 2 tbsp (optional)


  • Separate the skin of watermelon, roughly chop them into pieces, deseed the pieces and keep them aside.
  • Separate the skin of muskmelon, scoop out the seeds, roughly chop them into pieces and keep them aside.
  • Wash and slice the grapes into thin pieces and keep it aside.
  • Take the watermelon in a blender along with a tbsp. of sugar and blend them to a juice, transfer it to a bowl and keep it aside.
  • Take the popsicles mould, fill half of the mould with watermelon juice and add in few pieces of grapes.
  • Freeze them for 2 hrs or until it freezes (medium solid), do not cover it.
  • Remove the popsicles from the freezer, pour in the muskmelon over the watermelon, and add in grapes slices.
  • Cover the popsicles or insert a ice cream stick and freeze it for another 3 to 4 hrs or until it freezes completely.
  • After 4 hrs remove the popsicles from the freezer and keep them in a bowl of tap water for 5 mins.
  • Gently lift the cover to get the popsicles.

Serve chilled.

Note: You can also make this any fruits of your flavor or can make with a single fruit. Also I have prepared few muskmelon popsicles and watermelon popsicles. If you like to have little spicy flavor in the popsicles, you can add ¼ tsp of black pepper powder and a pinch of salt along with sugar when you are about to blend.