Haleem

-
I learnt to make Haleem from my maternal aunt,  Naima aunty who is a fabulous cook herself.. In Mysore Haleem is not a very popular dish instead we have the Khichda which is a combination of rice, pulses , spices and meat  cooked on a slow fire. I love the taste of Haleem and the subtle blend of the spices and the awesome flavor. Here goes the recipe.

Ingredients

Broken wheat Dalia or Lapsi - 1.5 cups

Chicken boneless - 500 g

Onion chopped - 2 large

Green Chillies - Slit - 2 nos

Tomatoes - 2-3 medium sized, Chopped fine or coarsely ground

Ginger garlic paste - 2 tsp

Ghee - 1 tbsp.

Oil - 3-4 tbsp.

Turmeric Powder - 1/4 tsp

Red chilli powder - 2 tsp

Coriander Powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Peppercorns - 4-5

Zeera / Cummin Seeds - 1tsp

Salt to taste

Garnish :

Coriander - Quarter cup,  finely chopped

Lemon Slices

Pudina / Mint leaves - quarter cup


  1.  Add 3 cups water to dalia  and pressure cook after adding salt, Zeera, peppercorns and ghee.
  2. In a separate large pan or handi, heat oil
  3. Add the onion and fry until brown and crisp. At this point, you may set aside few fried onion slices for garnish. ( Drain oil on a paper towel to retain the crispness)
  4. To the fried onions in the pan, add slit green chilies followed by the ginger garlic paste.
  5. Saute well. Add the cubed chicken pieces and salt
  6. Continue cooking on a medium flame for 5 -6 mins
  7. Add the spice powders and mix well
  8. Add the chopped tomatoes. Cover the pan and cook on a low flame until the tomatoes are soft and oil traces can be seen at the sides of the masala.
  9. Check whether the chicken is cooked. With the back of the spoon, roughly mash the chicken and blend with the sautéed masala 
  10. Add the dalia. Mix well and adjust seasonings
  11. Cover the pan and cook for 15-20 mins on a low flame until the mixture is well blended and thickened.
  12. Serve hot garnished with Lemon slices, finely chopped onion, chopped mint and coriander









 

Comments

Post a Comment

Popular posts from this blog

Ballar aur Murghi ka Korma

-
Image
  Ballar ki phalli or Hyacinth beans ( Avarre Kallu in Kannada) is a much loved vegetable in the South. The winter brings in tons of fresh beans in the market and every kitchen in the neighbor hood is over zealously busy preparing the tastiest dishes with it. The beans are very versatile and bursting with flavor. They are added in vegetarian as well as with meat and chicken dishes. One of my favourite dish is the ballar aur murgi ka korma ( Chicken and bean Korma). The beans add a very subtle but very unique flavor to the curry and coupled with the spicy curried chicken, the taste is out of this world.     Ingredients   Chicken - 500 gms, Curry cut Ballar ki Phalli ( Shelled) - 1 cup Coconut paste - 1/2 cup Onions - 2 large, ground into a fine paste with 4-5 cloves and 2 cardamom pods                1 small onion -  finely Sliced Tomato - 2-3 medium ...
Read more

Bhaji ka Chaar

-
Image
Bhaji ka char is a tangy, spicy curry made from seasonal greens and dals. It is a very rustic recipe commonly prepared in Muslim households in Mysore and surrounding areas. For me this is a very special dish as this is simple, delicious and highly nutritious. In our house the expert in making bhaji ka char is my aunt, Afza aunty. Come monsoon or winter, whenever there was a sharp chill in the weather my request to Afza aunty was “ Aaj bhaji ka char banao”. My aunty used to happily oblige as this is her favourite too. The recipe is totally borrowed from her and reproduced below.Thank you Afza aunty for the recipe and the beautiful memories. Before we get to the actual details, there are few points to note. The bhaji or greens used in the char are either chaulai or chudi ki bhaji or dant  ( all called as amaranth leaves in English) or munge ki bhaji ( moringa leaves) or you can mix chaulai, dant and dill leaves ( Sui ki bhaji) in equal proportions. Palak, methi or other green...
Read more

Ande Ka Chaar - Plain n Simple Egg Curry ( Muslim Style)

-
Image
"Ande Ka Char is a quick and easy egg curry. It is spicy, tangy and simply irresistible. The word char in Mysore style Muslim cuisine applies to curries which use coconut and tamarind pulp ( Imli ka Khatta). There are different kinds of chaar's made in our homes like the Kali Mirch ka Chaar, Khopre ka Chaar ( Coconut curry) but the Ande ka Chaar is the king of chaar's. The simple recipe is given below. Try it to get a taste of Muslim food Ingredients Egg - 6 ( Hard boiled ) Coconut - 1/2 coconut freshly grated Onion - 2-3 medium Tomatoes - 2 large Ginger -garlic paste - 1 tsp Zeera - 1 tsp Rai - 1/2 tsp Curry Leaves - 1 Spring Tamarind Pulp - 2 tbsp. ( thick pulp) Red chilli powder - 1 -2 tsp Dhania Powder - 2 tsp Turmeric - 1 tsp Oil - 2 tbsp. Salt to taste Water - as needed to adjust the consistency of curry Method 1. Deshell the egga and make slits on the sides keeping the whole egg intact 2. Grind the grated coconut, Onions and Tomatoes separa...
Read more