HALEEM, A TRADITIONAL DISH

We ,me and my husband enjoy holidays mostly experimenting or preparing  different dishes.

We always  make a fusion or any authentic and traditional dishes.

It is the sacred month of Ramadan- month of  fasting and sacrifice.We decided to prepare HALEEM in Iftaar for our friends. It is a traditional recipe.After breaking the fasting during Roza, it is a protinuous,palatable,healthy dish, we can relish to have it.It is the combination of  different pulses, rice , cracked wheat with mutton pieces. There are many ways for preparation of Haleem.I am sharing with you my process.HALEEM  gives an another essence in Iftaar party.

INGREDIENTS:

1)      Mutton- 1\2 kg

2)      Curd – 1\2 cup.

3)      Rice  (rice for Pulao) -1 cup.

4)      Cracked Wheat -1 cup,

5))Pulses : 2 cups.(Red lentil  -2 tablespoons,Mung dal- 2 tablespoons,Toor dal-2 tablespoons , Split peas dal or chana dal-2 tablespoons ,Urad dal-2 tablespoon

              

6)      Onion paste- ½ cup.

7)      Ginger paste-1 tablespoon.

8)      Garlic paste- 2 teaspoons

9)      Turmeric powder- 1 teaspoon.

10)      Cumin powder- 2 teaspoon.

11)      Red chilli powder -1 teaspoon.

12)      Corriander powder -1 teaspoon.

13)      Garam masala powder -1 teaspoon.

14)      Bay leaf – 4 pieces.

15)   Cinnamon stick -4 pieces.

16)   Clove -4 pieces.

17)   Salt to taste and sugar

PROCEDURE:

There are three steps in this recipe.

1^ST STEP:

    A)     Take a bowl with mutton (preferably washed before ) in it. Marinate the mutton with ginger  and garlic paste, onion paste,turmeric-red chilli –coriander –cumin and garam masala powder,curd and salt. Marinate atleast for 2 hours.

    B)     In an another pan take some oil and heat.Now add bay leaf, cinnamon stick and cloves in it.Add sliced onion , when it turns brown mix marinated mutton and stir continuously.

It is a time taking job to boil mutton in karai and not only that it wastes fuel.So use pressure cooker for perfect boiling.Boil mutton in such a way that bones can easily release from flesh.

T         Take out all bones from  boiled mutton.Our mutton is ready  .

  

2^ND STEP:

A)Soak 5 different pulses in water for few hours. Soak rice and crushed wheat separately. Then grind pulses in mixer.You can boil pulses directly in pressure cooker but it will take more time.

B)Boil the mixture of pulses, rice and cracked wheat with 2 bay leaves,salt and sugar as per taste, turmeric powder ,5 to 6 nos of green chillis,finely sliced ginger( ½ cup),1 table spoon garlic paste  and sliced onion( 1 tablespoon).

C     C)The consistency of boiled mixture will be thick and smooth.Stir the mixture  with spatula continuously.Sticky consistency will be seen from constant stirring.

D) Our mixture of pulses ,rice and whe at is ready.Add ready mutton in it and mix evenly.Keep on oven for few minutes.Haleem is now ready.

LAST STEP:

Keep a karai on oven, pour oil or ghee (2tablespoons) and heat.Add sliced onion, sliced garlic and few pieces of red chillies  (pieces) in it.Pour these on ready Haleem as it turns brown  and mix well again.

Serve hot Haleem after garnishing with sliced ginger, chopped Chinese corriender leaves,mint leaves and lemon wedges.You can use ordinary corriender leaves also.

 Enjoy hot Haleem with your friends and relatives.

I think you like my recipe. Thank you.