Haleem recipe

Lifestyle Parenting, Household Affairs and Cuisine corner
1

I bet this forum has like a million awesome recipes.. and its sad that its really hard to search through them..

:frowning:

Alright now that I am done my rant.. here is my question…

How do you make Haleem? I know how to do it. but any tips? tricks? lessons learned?

my mission tonight is to make haleem.. so any tips and suggestions would be like super duper awesome

2

Re: Haleem recipe

Contact guppy named ATA :chai:

what are the qualities of an 'Ideal Partner"(if there is sumtn like that)?
3

Re: Haleem recipe

I would love to know the answer to this too. I made haleem last weekend and even thoughit tasted ok the daals and the wheat didnt get as mushy as i would have liked it to be. Ammi said to next time grind the wheat just a little bit to mash it. I didnt make from a box but measured my own daals etc. Also i hear that the salan or korma you add tothe haleem should be really tasty since the tastier it is, the tastier yhour haleem is.

4

Re: Haleem recipe

^-- LOL heheheh … yeah yeah I am Mr. Haleem :blush:

Ansoon,
yar buy Haleem Mix Masala by Shaan :slight_smile:

shaan made life easy :wink:

5

Re: Haleem recipe

Some Tips:

  • Use more whole wheat, keep wheat and grains in water for 1-2 hours prior to use...
  • Use meat with fats
  • Do not use grinder, grind it with hand tool :-D
  • Use tarka at the end, oil and onion fried *] Dressings: use hara dhania, poodina, hari mirch, lemon, adrak, fried opion and chaat masala :-p
what are the qualities of an 'Ideal Partner"(if there is sumtn like that)?
6

Re: Haleem recipe

thanks ATA.. will post my results tonight

7

Re: Haleem recipe

I make it similar to ATA's recipe as well.

Use the Shaan masala for Haleem....if you like it extra hot then use the whole packet...for me i use more then half but not all. If you dont use the whole packet be sure to add more salt....about 2 tsps.

add 1 cup extra chana daal to the daals that come with the packet.

After the daals and meat is cooked and tender....I grind half of it and put it back in the pot. This leaves it slightly chunky rather then completely smooth.

other then that.....follow ATA's way and/or the directions on the box....that's how I do it as well.

btw sorry if im posting this late...if i am tell me how it turned out. :)

oh and you can also cook this in the pressure cooker...for about 20 minutes. the end result tastes the same.

8

Re: Haleem recipe

Beef or mutton 1 kg
Wheat 250 grams
Gram lentil 250 grams

Saok wheat overnight and lentil for two hours.

Cook meat in 1 tablespoon ginger garlic paste, onions 4 (cut into large pieces), termuric poweder (haldi) ground 3 tablespoon, red chillies poweder 5 tablespoons, corriander powder 5 tablespoon, garam masala 1 and half tablespoon (ground), salt, tezpat 6 no and four glass of water. Cook on light heat till meat tenders and then mash it.

Meanwhile boil the wheat and lentil separately. And then mash them and then mix with the meat, put green corriander, green chillies, ginger sliced and mint leaves and cook thoroughly on light heat. Then take one cup oil and some thinly sliced onions and fry it.

9

Re: Haleem recipe

Thanks AE :slight_smile:

This thread motivated me to make Haleem and look what I made :smiley:
Its Just raw, not completed yet and is without the mentioned dressing :wink:
enjoy…

10

Re: Haleem recipe

OK guys done with haleem making, it took almost whole day :smiley:
Here are more pictures… enjoy!
http://www.paklinks.com/gs/showthread.php?t=283698

BTW, where the thread starter and his Haleem is? :s

11

Re: Haleem recipe

ooh yours looooks better than mine..!!!!!! can i join you for dinner tonight?

12

Re: Haleem recipe

One of my tricks is to throw in some chicken bones/bony meat in the haleem. It really brings out the flavor. I'll have the butcher cut a couple of drumsticks into tiny pieces and put that in the haleem.

13

Re: Haleem recipe

I simply buy a haleem-pack and follow the instructions...

14

Re: Haleem recipe

when i make..i let the wheat and every daal soak separately overnight..and yeah i use all the dalls..the max quanityt is of chana dal..half of that is mash,moong,masoor and urad daal...then boil..wheat allag and dalls allag...make qorma..put the daals and wheat..but not completely..half of each of them is left to be grinded..once grinded then put it in the qorma...final touch is of home-made chaat masala..which my MIL makes by first bhooning zeera,dhanya,sabut laal mirch and something more might be..and then grind it..i never made it..always bring form there...

but yeah dont grind the whole of daal and wheat..just put some there before grinding...and yeah its better to use bones wali chicken...but i use boneless chicken ..now i wud try adding some bones to it also..