HALEEM Recipes
INGREDIENTS
� kg. Dal Chana300 grm. whole wheat
100 grm. barley jaw
1 cup oil
2 kg. beef boneless
1� tbs. salt
2 tsp chili Lal Mirch powder
1 tsp turmeric Haldi)powder
1 bay leaves Tezpatta
1 tsp. garam masala
1 large onion
3 to 4 Lemon sliced or juice
10-12 green chilies
1 cup chopped coriander Dhaniya leaves
� cup sliced ginger (drak Julian)
1� tbs. salt
2 tsp chili Lal Mirch powder
1 tsp turmeric Haldi)powder
1 bay leaves Tezpatta
1 tsp. garam masala
1 large onion
3 to 4 Lemon sliced or juice
10-12 green chilies
1 cup chopped coriander Dhaniya leaves
� cup sliced ginger (drak Julian)
Instruction
Soak all three grains overnight.
Fry the meat in oil. Add 1 tsp. salt, � tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and � tsp Turmeric (Haldi). Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.
Serving: 8 to 10 persons
Fry the meat in oil. Add 1 tsp. salt, � tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and � tsp Turmeric (Haldi). Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.
Serving: 8 to 10 persons
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