Tag Archives: tami cuisine

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

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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

Ingredients:

  • 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

Preparation:

  • 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.

 

 

 

 

Nutty Gujiya

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Gujiya is a sweet dumplings made with Maida/All-purpose flour or wheat flour and stuffed with khoya. You can also fill the gujiya with dry fruits, khoya, coconut, nuts and fruits.

I prepared Gujiya stuffed with nuts for holi, because of the long weekend I was not able share the recipe immediately. Now let us move on to the recipe…

Do check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/ and holi recipes in this link: https://madraasi.com/2016/03/23/holi/.

Ingredients:

  • Maida / All-purpose flour – 1 ½ cups
  • Ghee/Clarified butter – 2 tbsp
  • Water – for kneading
  • Cashew nuts – 15 nos
  • Almonds / Badam – 15 nos
  • Grated coconut – 2 tbsp
  • Condensed milk – 1 ½ tbsp
  • Salt – a pinch

Preparation:

  • Soak almonds/badam in hot water for 20 mins, drain the water, peel out the skin and chop them into small pieces.
  • Chop the cashew nuts into small pieces. Mix both the cashew nuts and almonds/badam together in a bowl.
  • Blend the chopped nuts all together to a coarse powder.
  • Take maida/all-purpose flour in a wide mouth bowl, add in a pinch of salt, mix them all together. Make a well in the center of the flour, pour in little water, and start kneading it to a dough by adding water little by little every now and them.
  • Pour in a tbsp of ghee/clarified butter and knead the dough for another 5 mins, keep it aside and let it rest for 15 mins.
  • Meanwhile, heat a tbsp. of ghee/clarified butter in a kadai, add in the coarsely powdered nuts, fry until they start turning golden brown.
  • Pour in a tbsp. of condensed milk, add in the grated coconut and cook until it thickens.
  • Remove from fire and wait until it comes to room temperature.
  • Now divide the dough into small portions of ball, flatten it using rolling pins, place a tsp of stuffing in the center and gently fold the corners and pierce it with shape or use gujya moulds.
  • Heat oil in a kadai, gently drop the gujiya’s one by one, and cook both sides until they golden brown.
  • Remove from the oil.

Serve hot or at room temperature. Garnish with nuts or grated coconuts.

Lunch Box – 6

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Lunch box  – 6 consists of

Lunch box - 6

Lunch box – 6