Haleem
- 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.
Recommended:
Shahi Haleem Mix
July 24, 2011
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Tags: haleem, shahi haleem mix, shan shahi haleem mix, tasty haleem · Posted in: Eid Special
Kheer – Rice Pudding
Ingredients:
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
Method:
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. 5. Add Saffron powder/strands (7-8). Add sugar and the rose water and continue to cook for another 2 minutes. Serve chilled, and garnished with nuts.
July 24, 2011
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Tags: kheer, kheer rice pudding, rice pudding, rice pudding in india · Posted in: Desserts
Herbal Naan
Ingredients:
*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
Method:
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.
January 14, 2011
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Tags: herbal naan, herbal naan recipe, naan, naan recipe · Posted in: Naans