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Before you jump to Haleem recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is nowadays much more popular than in the past and rightfully so. There are numerous health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. No matter where you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. It is likely that many people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, simply making a couple of modest changes can positively impact day-to-day eating habits.
You can make similar changes with the oils that you use to cook your food. Olive oil, for example, has monounsaturated fats which are essentially good fats that counter the effects of bad cholesterol. Olive oil is also a rich source of Vitamin E which has numerous benefits and is also terrific for your skin. While you may already consume lots of fruits and leafy greens, you might want to consider how fresh they are. If at all possible, go for organic produce that has not been sprayed with toxic pesticides. If you can locate a good local supplier of fresh fruit and veggies, you can also consume foods that have not lost their nutrients as a result of storage or not being picked at the right time.
Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to haleem recipe. To cook haleem you only need 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Haleem:
- Prepare 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
- Get 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
- You need 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
- Provide 8 onion(medium sized) thinly sliced after cutting halfway, fried in shallow pain with enough oil to cover them well, till brown and crispy
- Get 1 take onion out from oil spread on kitchen towel, to prevent them from being soggy
- Provide 1 use 3/4th of onions for frying meat, rest for topping
- You need 2 tbsp ginger paste
- Provide 1 tbsp garlic paste
- Take 1 tbsp cumin seed powder
- Use 1 tbsp corriander seed powder
- Use 1 1/2 tbsp red chilli powder
- Provide 1 tbsp turmeric powder
- Get 1 salt to taste
- Use 2 tbsp garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder)
- Provide 3 tomatoes medium sized finely chopped
- Prepare 1 1/2 cup oil for frying meat, use the left over from fried onion as mentioned above
- Get 1 fresh corriander leaves chopped for topping
- Provide 5 green chillies finely sliced for topping
- You need 3 lemons cut halfway for squeezing on top
- Get 1 fresh ginger thinly cut in long strips for topping
Steps 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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