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Haleem
Haleem

Before you jump to Haleem recipe, you may want to read this short interesting healthy tips about The Meals You Select To Feed On Will Certainly Effect Your Health.

Many folks do not realize that the foods you decide on can either help you to be healthy or can adversely effect your health. Its also wise to realize that there are foods that you will want to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. You will notice that the nutrition in these kinds of is non existent and the unwanted side effects will be really bad. That is why we are going to be going over the foods that you should be consuming that will have a good effect on your health.

Nuts and different seeds will certainly be a much better option when you are searching for a quick snack to enjoy. One of many health benefits of these types of nuts and seeds is the Omega-3 and Omega-6 that can be found in them. Your body will use these fatty acids as a building block for creating hormones that your body needs to stay healthy. If you do not get the fatty acids you will need your body will actually not be able to produce a number of of the hormones that it needs.

By simply following some of the suggestions above you will see that you can be living a healthier life. Also if you remove all the unhealthy food that you shouldn’t be eating anyway, you may find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to haleem recipe. You can cook haleem using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Haleem:
  1. Take 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
  2. Prepare 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
  3. Take 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
  4. Take 8 onion(medium sized) thinly sliced after cutting halfway, fried in shallow pain with enough oil to cover them well, till brown and crispy
  5. You need 1 take onion out from oil spread on kitchen towel, to prevent them from being soggy
  6. Use 1 use 3/4th of onions for frying meat, rest for topping
  7. Get 2 tbsp ginger paste
  8. Provide 1 tbsp garlic paste
  9. Take 1 tbsp cumin seed powder
  10. You need 1 tbsp corriander seed powder
  11. Prepare 1 1/2 tbsp red chilli powder
  12. Provide 1 tbsp turmeric powder
  13. Prepare 1 salt to taste
  14. Get 2 tbsp garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder)
  15. Provide 3 tomatoes medium sized finely chopped
  16. Prepare 1 1/2 cup oil for frying meat, use the left over from fried onion as mentioned above
  17. Use 1 fresh corriander leaves chopped for topping
  18. Use 5 green chillies finely sliced for topping
  19. Prepare 3 lemons cut halfway for squeezing on top
  20. You need 1 fresh ginger thinly cut in long strips for topping
Instructions to make Haleem:
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. water can be added at intervals if the mixture is too thick
  7. don't forget to use cooking hand gloves and apron as the mixture bubbles up while cooking
  8. serve hot with 1/4 th of the fried onions, fresh corriander, ginger and lemon
  9. equally good on its own or with baked flat bread(naan)
  10. enjoy your meal

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