My mother in law taught me this recipe my mother taught me the art of garnishing each dish.
I have made this till I perfected it (I so like to think that) ..and tried it on many a serious taste budders who have tasted the REAL Haleem and got some fantastic fantastic feed back..that is the motivation to write this after years.. :-)
Haleem actually is made during the month of Ramazan in Hyderabad. The enterprising Hyderabadi's have now taken it to many cities.
The best one is at Pista House in Hyderabad. Vishal would get it every day of the Ramazan and it became a ritual to have it with Dinner.
I turned complete vegetarian and missed this amazing dish. My competent MIL has taught me to make vegeterian Haleem.
Here is the Recipe. I am not able to write it like the usual recipes so read the whole recipe before you start to cook. Even the measures are given in such a way that you can decide the quantity with reference to the measure of wheat. You could choose the quantity you need.
Now the bhagaar.
In 2 table spoon of oil fry 1 onion finely sliced to brown and keep aside.
Now in the same remaining oil put zeera, etc and 3 grated onions. (Grated pl. avoid pureeing the onions in the mixer, it takes more oil and gas and alters the taste, bad idea.)
Add ginger garlic paste a whole table spoon. Its great if this is fresh..else don't fret.
Add chilli powder (go by your taste). haldi and half litre of fresh curds.
Add dhaniya powder, zeera powder, and garam masala as per your taste.
(You could even use ready Biriyani Masala powder, Meat Masala Powder, Pulav masala or such ready masala).
Do not cook the curds...just mix all this well and now add the wheat and the cooked daals together and cook well in a big vessel...for 10 minutes.
Now add the salt. (You need to add salt after the mix is cooked well.)
Garnishing.
In a separate vessel..which will be used for serving put a teaspoon of ghee and dhaniya leaves and pour the mixture on top of it.
Garnish with fresh dhaniya leaves, fried onions, pepper powder, and a dash of lime squeezed on top of the mix.
Serve hot with fresh green chillies , fresh curd or dahi ki kadi.
Its a whole meal and the longer it stays the more tasty it gets.
(reasonable time).
While you re-heat add water as needed as the wheat keeps making it hard.
You could add soya granules, cooked Rajma beans too though in small measure.
I must have ommitted some vital stuff..please ask here will surely respond..and if you make it then.. you get you a prize.
I have made this till I perfected it (I so like to think that) ..and tried it on many a serious taste budders who have tasted the REAL Haleem and got some fantastic fantastic feed back..that is the motivation to write this after years.. :-)
Haleem actually is made during the month of Ramazan in Hyderabad. The enterprising Hyderabadi's have now taken it to many cities.
The best one is at Pista House in Hyderabad. Vishal would get it every day of the Ramazan and it became a ritual to have it with Dinner.
I turned complete vegetarian and missed this amazing dish. My competent MIL has taught me to make vegeterian Haleem.
Here is the Recipe. I am not able to write it like the usual recipes so read the whole recipe before you start to cook. Even the measures are given in such a way that you can decide the quantity with reference to the measure of wheat. You could choose the quantity you need.
- Take a 1 portion of Whole Wheat , grind it real coarse.
- Take a 1/4 portion of the (wheat measure) of Channa daal, Udad Daal and Moong daal.
- Pressure cook the Wheat 2 whistles and low flame for 10 mins.
- Pressure cook the daal's separately 2 whistles. (Don't ask if u need to wash them...pl.)
Now the bhagaar.
In 2 table spoon of oil fry 1 onion finely sliced to brown and keep aside.
Now in the same remaining oil put zeera, etc and 3 grated onions. (Grated pl. avoid pureeing the onions in the mixer, it takes more oil and gas and alters the taste, bad idea.)
Add ginger garlic paste a whole table spoon. Its great if this is fresh..else don't fret.
Add chilli powder (go by your taste). haldi and half litre of fresh curds.
Add dhaniya powder, zeera powder, and garam masala as per your taste.
(You could even use ready Biriyani Masala powder, Meat Masala Powder, Pulav masala or such ready masala).
Do not cook the curds...just mix all this well and now add the wheat and the cooked daals together and cook well in a big vessel...for 10 minutes.
Now add the salt. (You need to add salt after the mix is cooked well.)
Garnishing.
In a separate vessel..which will be used for serving put a teaspoon of ghee and dhaniya leaves and pour the mixture on top of it.
Garnish with fresh dhaniya leaves, fried onions, pepper powder, and a dash of lime squeezed on top of the mix.
Serve hot with fresh green chillies , fresh curd or dahi ki kadi.
Its a whole meal and the longer it stays the more tasty it gets.
(reasonable time).
While you re-heat add water as needed as the wheat keeps making it hard.
You could add soya granules, cooked Rajma beans too though in small measure.
I must have ommitted some vital stuff..please ask here will surely respond..and if you make it then.. you get you a prize.
