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Before you jump to Haleem recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.
Until fairly recently any person who expressed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some changes. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Read on for some approaches to go green and save energy, largely in the kitchen.
Refrigerators and freezers use a lot of electricity, particularly if they are not running as effectively as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen alone gives you many small means by which energy and money can be saved. Eco-friendly living just isn't that tough. Typically, all it requires is a bit of common sense.
We hope you got insight from reading it, now let's go back to haleem recipe. You can have haleem using 20 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Haleem:
- Get 1 kg of red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon.
- Provide 1 of mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night.
- Provide 500 grams of wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker.
- You need 8 of onion(medium sized) thinly sliced after cutting halfway, fried in shallow pain with enough oil to cover them well, till brown and crispy.
- You need 1 of take onion out from oil spread on kitchen towel, to prevent them from being soggy.
- Use 1 of use 3/4th of onions for frying meat, rest for topping.
- Get 2 tbsp of ginger paste.
- Take 1 tbsp of garlic paste.
- Prepare 1 tbsp of cumin seed powder.
- Get 1 tbsp of corriander seed powder.
- Prepare 1 1/2 tbsp of red chilli powder.
- Get 1 tbsp of turmeric powder.
- Take 1 of salt to taste.
- Use 2 tbsp of garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder).
- Take 3 of tomatoes medium sized finely chopped.
- Provide 1 1/2 cup of oil for frying meat, use the left over from fried onion as mentioned above.
- Use 1 of fresh corriander leaves chopped for topping.
- Prepare 5 of green chillies finely sliced for topping.
- Use 3 of lemons cut halfway for squeezing on top.
- Prepare 1 of fresh ginger thinly cut in long strips for topping.
Instructions to make Haleem:
- red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon,till tender and half the broth is left, take out the meat and set the broth aside for later use.
- mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night and then boiled in a large pot with 5 litres water including the meat stock,till very soft and excess water dried, alternatively use pressure cooker and follow the instructions of the manufacturer, blend the lentils in blender to make a smooth paste, in the original recipe you have to use a hand masher to mash lentils well when soft and still on heat but too time consuming, the trick is not to over blend so that chunks of lentil remain and the paste is NOT very slimy and smooth.
- wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker.
- heat the oil in a large non stick pot,add garlic and ginger paste till golden, add 3/4 th of the fried onions,all the dry spices including the salt to taste,I use 1 tablespoon,continuously stirring for 5 min, add the tomatoes,fry till tomatoes are soft, add the cooked boneless meat(chopped in a chopper)cook for 10 min while stirring and sprinkling water to prevent sticking and over browning, till oil separates and a nice curry is formed.
- add the lentil and wheat paste n batches and vigourously stirring, cook for 30 to 45 min stirring at intervals till a nice slow dropping consistency is achieved.
- water can be added at intervals if the mixture is too thick.
- don't forget to use cooking hand gloves and apron as the mixture bubbles up while cooking.
- serve hot with 1/4 th of the fried onions, fresh corriander, ginger and lemon.
- equally good on its own or with baked flat bread(naan).
- enjoy your meal.
Abdel Haleem was born in Egypt, and learned the Qur'an by heart from childhood. Educated at al-Azhar, Cairo, and Cambridge Universities, he has taught Arabic and Islamic Studies at Cambridge. Best Haleem Recipe: Make the delicious and mushy Haleem Recipe with step by step process using ingredients like mutton,ginger paste,yoghurt,garlic paste ghee,chana dal and more on Times of India. Aamer Haleem Voice Over Your browser does not support this audio format. Haleem is a special form of food, for oral consumption.
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