- 250 gms Mutton.
- 1 cup Wheat soaked overnight, drained, pounded & husked.
- A handful of channa dal(split gram), soaked for ½ hour.
- A handful of moong dal(green gram), soaked for ½ hour.
- A handful of masoor dal(red lentils), soaked for ½ hour.
- 1 tsp coriander powder.2 tsp Ginger-garlic paste.
- 4 tbsp Ghee(clarified milk)
- 1 tsp Chili powder.1/2 tsp turmeric.
- 2 Onions, sliced and fried crisp.
- Salt to taste.
- Heat 6-8 cups of water in a wide-mouthed heavy bottomed vessel.
- Put in the drained gram, wheat and mutton along with the ginger garlic paste, coriander powder, turmeric, red chili powder and salt when the water starts to boil.
- Cook over medium fire till the mutton is tender.
- Then mash the mutton and add the crushed fried onion to this mixture. Heat the clarified milk and pour it over the Haleem.
- Sprinkle lemon-juice before serving it hot.
Shahi Haleem Mix
1 cup of cooked basmati rice (long grain rice)
8 green cardamom pods crushed
2 tablespoons rose essence
2 tablespoons ground pistachio nuts
71/2 cups of whole milk
12 tablespoons sugar
7-8 saffron strands
The rice is to be ground finely and placed in a saucepan with the cardamoms. Add 6 3/4 cups of milk and boil over medium heat stirring continuously. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency. As the rice get cooked and the kheer/pudding starts getting a texture, add the already chopped nuts.Â 5. Add Saffron powder/strands (7-8).Â Add sugar and the rose water and continue to cook for another 2 minutes. Serve chilled, and garnished with nuts.
*1 cup fine flour maida
*1 cup curd
*1/2 teaspoon sugar
*2 teaspoon oil
*1 teaspoon salt
*1 teaspoon green coriander leaves finely chopped
*1 teaspoon mint finely dry mint
*1 teaspoon basil leaves finely chopped
*milk for kneading
Sieve maida, baking powder and salt in tray and mix yoghurt(curd), oil, mint, coriander and basil. Leave it covered for 10 minutes, then mash and mix together. Add a little milk and knead a dough. Cover and leave for two hours. Grease the hands. Cutout balls(oil) of equal size from the dough. Press with yours hands to flatten them as a naan and bake in a hot tandoor or oven. Serve with butter.