Xenophanez

Ok the cooking competition is on between me & MAroush. I can use Shaan or Azeezah Masala, but since CB & Maroush say that it has to be made from an authentic recipe and not from those maslas. So I need recipes now. post your tried recipes please.

maroush

Cheater... i thought you said you could already cook it?

I have an authentic recipe by the way

Xenophanez

Me cheater! and who was talking about getting Mr Maroush's help?

hmm post the recipe then.

Chicken Biryani

Maroush has a haleem ki recipe ?

and xeno is gonna make it?

and me being the judge , will i be able to eat it ? *dreams*

Xenophanez

^ ahmmm Don't forget it's Maroush's recipe and I am making it. still wanna eat it?

Chicken Biryani

if two dushmans can get together to make a dish , it must be a really special one ..*drooling*

Xenophanez

True that.... if two genuises are working on one project, then the result is bound to be a success.

maroush

^ Eggjactly

Wait... we're meant to be on opposite sides....

Ok, i'll find the recipe... it's one of Mr Maroush's so it's going to be in one of his books... i don't know if i'm allowed to post it though

Chicken Biryani

Maroush , now I definitely want that recipe I wanna find out whats so special about it

sheyn

Niksik

Here you go.

If you have the big packet that contains the daals and grains, soak that packet after washing throroughly, soak for at least half hour.

Take your beef or whatever, about 2lbs, and be sure to add some bones for flavor, warm up oil, add meat and garlic ginger paste and Shan Haleem masala (use less for less hot). Mix well and bhunofy on medium for about 10 mins. Be sure to keep stirring so it doesn't stick to the bottom.

Now add the soaked daals etc, and stir again. Add lots of water. I use a pressure cooker (yeah I do ) so I add at least 4-5 glasses of water. Cover and pressure cook...after seeti blows, reduce flame to low and cook 25 mins. Then depressurize and everything should have become tender, now adjust water and thickness, stir around, simmer until desired consistency. I use a hand blender at this point and blend blend until all the grains and daals and meat had blended up.

Now add tarka of oil and one chopped onion that is browned. Ta DAAAAAAAAAAA!!!

CorruptAngel

Chef Zakir's haleem recipe is great...someone has posted the recipe on this forum so look it up!

CorruptAngel

Hashmat Usmani

maroush

Ok, it took a lot of effort to get this recipe, so you better be appreciative Xeno!

Mr Maroush's Haleem recipe

Ingredients:
1.5 kg boneless red meat (mutton, lamb)
1 cup cracked wheat
1 cup oats
1 cup channa daal
1/2 cup masoor daal
1/2 cup moong daal
1/2 cup urad daal
11 cups water
1 cup of oil
3 medium onions, finely chopped
2 cloves of garlic, finely chopped
3 inch piece of fresh ginger, finely chopped
1 tsp nigella (kalonji) seeds
8 cloves
4 cardomom
2 tsp chilli powder
1/2 teaspoon ground turmeric
1/2 cup coriander leaves, chopped
1 tablespoon mint leaves, fine chopped
2-3 tsp salt
1/2 cup natural yoghurt
5 tbsp lemon juice

Garnish:
1/4 cup cashew nuts
1 cup crispy brown fried onions
Coriander

Instructions:
=>Wash and soak all of the daals and grains overnight. Drain the wheat and place in a large pan. Add six cups of water and simmer gently for around 45 minutes or until very tender. Put aside.

=>Drain all the daals and place in a large pan with four cups of water. Boil for around 30 minutes or until very tender. Put aside.

=>Heat the oil in a large heavy base pan. Add the onions,stirring frequently, and fry for about 10 minutes until a deep golden brown colour. Remove the onions from the pan with a slotted spoon (so that the oil remains in the pan) and place them in a food processor. Add the garlic and ginger and blend to until a smooth paste. In the same pan that you fried the onions, add the blended onion mixture and continue frying for another few minutes. Then add the nigella seeds, cardamom, cloves, chilli powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes until a rich golden colour. When you notice the oil separating from the mixture, add the meat and the salt, stirring frequently. Fry until the meat is browned and nearly tender; this should take around 30 minutes.

=>Add the yoghurt to the pan, stirring continuously, and fry for another 15-20 minutes until the meat is tender and the yoghurt is well blended into the mixture. Add the remaining water (1 cup), stir well and simmer for another 10-15 minutes. Remove the pieces of meat and chop into small pieces.

=>Now this is where Mr Maroush and I differ... he prefers the "ghota" method where you use a wooden spoon to mash the meat with the daal.. i use the blender.

=>Add the boiled wheat and lemon juice to this meat and daal mixture. Stir well to mix the ingredients thoroughly. Reheat slowly and simmer for a couple of minutes. Serve immediately, garnished with crispy brown firied onions, cashew nuts and chopped coriander.

Bon Appetit!

sheyn

That looks difficult just reading it..........i'm never gonna be able to cook that !


I need a personal Cook

Mostar95

What about those Turkish and Iranian Haleems sold in tins here?

Chicken Biryani

oooohhhh it sounds delicious , Maroush .... I am gonna try it inshallah when i return home in november

maroush

It's not that hard... i mean c'mon.. i can do it ... so you can for sure, miss gajar ka halwa expert


The last Iranian Haleem i tasted had aubergine in it... also it tasted sweeter than what we make... was pretty good though..


Woohoo, i know you'll do the recipe some justice! Be sure to send me some over

Xenophanez

MAking haleem from this recipe tonight. Next weekend I will try MAroush's recipe.

PS: I bought a pressure cooker just to follow the recipe.