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Before you jump to Haleem recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is nowadays a good deal more popular than it used to be and rightfully so. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a more healthy way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a bad way. In all likelihood, most people believe that it takes a great deal of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make several small changes that can start to make a positive impact to our day-to-day eating habits.
These more nutritious food options can be applied to other foods such as your cooking oils. Olive oil, for instance, has monounsaturated fats which are essentially good fats that combat the effects of bad cholesterol. Olive oil also has vitamin E which is great for your skin, among other things. Although you may already eat a great deal of fruits and vegetables, you might want to consider how fresh they are. Organic foods are an excellent option and will reduce any possible exposure to harmful pesticides. Searching for a local supplier of fresh vegetables and fruits will give you the option of consuming foods that still have virtually all of the nutrients which are oftentimes lost when produce has been kept in storage before it is sold.
All in all, it is easy to start to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to haleem recipe. To make haleem you only need 20 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Haleem:
- You need 1 kg 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
- Use 1 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
- Use 500 grams 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
- Prepare 8 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 take onion out from oil spread on kitchen towel, to prevent them from being soggy
- Get 1 use 3/4th of onions for frying meat, rest for topping
- Take 2 tbsp ginger paste
- Get 1 tbsp garlic paste
- Take 1 tbsp cumin seed powder
- Take 1 tbsp corriander seed powder
- Provide 1 1/2 tbsp red chilli powder
- Use 1 tbsp turmeric powder
- Get 1 salt to taste
- Take 2 tbsp garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder)
- Use 3 tomatoes medium sized finely chopped
- Provide 1 1/2 cup oil for frying meat, use the left over from fried onion as mentioned above
- You need 1 fresh corriander leaves chopped for topping
- Take 5 green chillies finely sliced for topping
- Use 3 lemons cut halfway for squeezing on top
- Use 1 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
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