How to Make Haleem

-

 2 hours 35 minutes

Preparation time 1 hour 10 minutes

Cooking time 1 hour 25 minutes

Serving version 4

Ingredients

 1/2 tablespoon lamb (without bones)

 150 grams moong (washed)

 50 grams daal Chana

 100 grams wheat (broken)

 500 ml desi ghee

 10 cloves

 4 by leaves

10grm green cardamom

1gms saffron

10gms turmeric powder

50gms ginger paste

50gms garlic paste

3-4 liter lamb stock

30gram green chili paste

 150 grams fried onion

3-4 tomato's

salt to taste

oil 3-4 cup

Method

1. Wash all lentils and broken wheat and soak together for 2 hours.

 2. Take a heavy lower pot and add all the spices - cloves, bay leaf and green cardamom. When the spices start to crackle, add ginger and garlic paste till the color turns brown. .

3. Add all the powdered spices, saffron, green chili paste, turmeric powder and lamb powder and cook till it halves and then add the fried onion.

4-Drain water in lentils and add it to the lamb along with the lamb stock . Add salt at this stage. 

5. Let it cook until the lamb is soft and blends with the lentils and thickens.

Comments

Post a Comment

Popular posts from this blog

How To Make Kabuli pulao recipe.

-
Image
KABLI PULAO  Kabuli Pulao is considered a festival and an important dish because of the price and quality of the ingredients as well as the tradition of being the national food of Afghanistan. The dish is traditionally placed between meals in which other foods make up the rest of the drink. Ingredients 2-4 tablespoons four spices (recipe is this) 1.5 pound lamb (chopped meat) 350 grams Julien carrots 250 grams of raisins 3/4 C coking oil 2 chopped onions 4 cloves of chopped garlic Salt 900 grams of rice Instructions 1. Wash your rice. You  make sure the water is clean. This cloud water is the starch you don't want. Makes sticky rice. (Good for other dishes, not this) 2. When frying, let the rice soak in water. Put a little frying oil in your pan (or pressure cooker). Fry the carrots for about 6 minutes. Fry the raisins even less, like 2 minutes. Then, fry your onions and garlic. You want the onion to be transparent. Remove each of them after frying. 3. Then use oil to brown yo...
Read more

How To Make Chicken Manchurian

-
Image
Chicken Manchurian Chicken Manchurian is widely famous in Indian and Pakistani restaurants. The sweet tomato ketchup and soy sauce based sauce makes it a firm favorite with kids and adults alike. The best thing about this Chicken Manchurian is it's not overly sweet, it has the right amount of saltiness from the soy sauce and the tanginess from vinegar to balance the dish out. In Pakistani restaurants, Chicken Manchurian is usually served in a sizzler which keeps the gravy hot and bubbling Ingredients Cut 500 grams of boneless chicken into cubes. 2 tablespoons oil 1 green bell pepper large dice 2 chopped green onions. White sesame seeds for garnish For pickles 1 tablespoon soy sauce 1 tablespoon vinegar Half a teaspoon of salt 1 teaspoon white pepper 1 egg 3 cups corn flour 1 teaspoon ginger garlic paste For the sauce 1 cup tomato ketchup 3 cups chili garlic ketchup 1 tablespoon vinegar 2 tablespoons soy sauce 3-4 tablespoons brown sugar 1 tablespoon toasted sesame oil 1 chicken sto...
Read more

How To Make Chana Chat

-
Image
Aloo Chana chat is very healthy dish, it light but contains high amount of carbohydrates and vitamins, by eating potato   INGREDIENTS Garbanzo 1/3cup Potato 4 medium Tomato 1 medium Cumin powder 1 tsp Green chilies ,(chopped) 3 Chat  masala 1blspoon Lemon juice 3-4  tablespoon Mint leaves ,(chopped)1/2 bunch Coriander (chopped) 1 bunch Onion (chopped)1 medium Red chili powder 1  tbsp. Salt as required Sweet tamarind chutney 2  tbsp. Tamarind  chutney 2  tbsp. METHOD 1-Take a bowl and add the potato cubes   boiled and cut into small cubes and garbanzo beans soaked over night and boiled. 2- add onion green chilies, tomato ,red chili powder, chat masala, coriander leaves chopped ,lemon juice, chutney, pomegranate seed and mix well add potato and Chaney garbanzo mix it well garnish with lemon and coriander leaves .    
Read more