Tag Archives: Bangladeshi Halim

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Haleem , Bangladeshi style

Haleem , Bangladeshi style

Haleem , Bangladeshi style

Iftar in Ramadan is never so exciting and complete without a bowl of Haleem !! Truly a very special dish , enjoyed not only in Ramadan but also through out the year in any occasion !! Haleem made with mutton is the most popular one no doubt , but now a days beef haleem and chicken haleem also getting their popularity. I always loved my Mom’s haleem . It’s always been a great hit at any iftar party at our home !! Some friends and relatives, prior to the party used to call Mom to make sure it’s being prepared in good quantity so that they can take some left overs to home too !!! 😀
My today’s post is dedicated to my Mom !!! No matter how sick she was she always tried to please each and everyone of the family during the iftar time with their favorite food !! She is suffering from so many diseases now a days. Please everyone keep her in your prayers !!! May this Ramadan bring lots of blessings to everyone !!!

The recipe has two parts . First part involves cooking of meat and grains separately and the last part is mixing of these two .

Ingredients :

1 kg meat ( Beef/ mutton)
1/2 cup whole wheat ( 1/4 th cup is whole and 1/4 th cup is broken)
1/4 th cup urad/ mashkolai daal ( without skin)
1/4 th cup moog daal / yellow lentil
1/4 th cup moosur daal/ red lentil
1/4 th cup split Bengal gram/ yellow split pea/ chola/ chana daal

For the meat :

3/4 th cup onion paste
1 and half tbl spoon ginger paste
2 tea spoon garlic paste
1 tea spoon turmeric
2 tea spoon red chili powder
1/2 tea spoon coriander powder
1 cinnamon stick ( 2″ long)
4/5 green cardamom
2 Bay leaves
9/10 cloves
2 tea spoon garam masala powder
Oil
Salt to taste

Ingredients for daal :

2 tea spoon ginger paste
2 tea spoon garlic paste
1 level tea spoon turmeric powder
Salt to taste

Other ingredients :

1 cup of thinly sliced onion to make bereshta
2 tbl spoon ghee
oil
Julian cut ginger , mint for garnishing
1-2 tbl spoon Haleem masala ( I gave almost 2 tbl spoon of masala since I love bit spicy)

Haleem Masala:

4/5 dried red chili
1 tbl spoon cumin ( jeera)
1 tbl spoon whole coriander ( dhonia)
4/5 Black cardamom
2/3 green cardamom
1 tea spoon black pepper
10/12 cloves
1 tea spoon fennel ( sauf)
1/2 tea spoon nigella/ black cumin/ kalo jeera
1/2 tea spoon fenugreek or methi
1/2 tea spoon nutmeg/ mace ( jaifol -javetri)

Dry roast all the ingredients and then grind into a fine powder . Try to dry roast chili and cumin separately . The chilies should not be dark and the cumin should be dry roasted longer than other ingredients so that the full flavor can be achieved . Try not to dry roast black pepper .

Procedure:

1. Soak all the daals and 1/4 th cup whole wheat in water for at least 5/6 hours . Save the remaining 1/4 th of broken wheat to use later on .

2. Cook the meat with all the ingredients for meat regular way . Take out all the whole spices .

3. Drain out the water from the grains and boil with enough water . When the grains are almost boiled but there is enough water in the daal ,add the broken wheat , turmeric powder , salt green cardamom . Cook further stirring occasionally , until everything becomes mushy , sticky and blended . Add the Meat into the grain . Cook . Add the Haleem masala . Add 2 tbl spoon of ghee into it .

4. Heat enough oil and fry the sliced onion until golden brown( bereshta) . Add the onion and some oil into the haleem .

5. Garnish with sliced ginger , mint, slice of lemon and bereshta .

Serve hot !!

Notes:

1. Don’t use chopped cilantro while garnishing or in the haleem . It’s the mint , bereshta and sliced ginger that enhances the taste .

2. After adding the broken wheat , stir frequently otherwise they will form lump . 🙂

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Haleem

Haleem

Haleem

Ingredients:

Moog Daal / yellow lentil 100 gram

Mushur Daal/ Red Lentil 100 gram

Chaana/ Bengal Gram peas 75 gram

Urad Daal/ Mashkolai ( grinded) 75 gram

Whole wheat( grinded) 100 gram

Kalojeera rice 100 gram

Meat ( Beef/ Mutton) 1 KG

Onion Paste Half Cup

Ginger paste 1 and half tab spoon+ 1 tbl spoon

Garlic Paste 2 teaspoon + 2 teaspoon

Whole Garam Masala , Cardamom, cinnamon, bayleaf

Garam Masala Powder for meat ( roast cumin, whole coriander, cardamom, cloves, black pepper together and grind them into a smooth powder)

Turmeric little more than Half teaspoon

Chili Powder 1 teaspoon

Coriander Powder half teaspoon

Salt to taste


Special Ingredients:

SHAAN Korma Curry Mix 1 tbl spoon

Special Haleem Masala Powder 1 tbl spoon

ShanKormaCurryMixBig

For Special Haleem Masala:

Jeera/ Cumin 1 teaspoon
Dhone / Whole Coriander 1 teaspoon
5/ 6 Shukna morich/ dried chilli
8/9 Golmorich/ Black pepper
5/6 Clove/ lobongo
Methi/ Fenugreek 1/4 th teaspoon
kaloojeera/ nigella 1/4 th teaspoon
pachforon/ Indian 5 spice 1 teaspoon
2/3 Elach/ cardamom
Fennel/ mouri half teaspoon

Dry roast the spices and grind them into a smooth powder.

Other Ingredients:

Mustard oil
Regular Oil
Chopped Onion 1 cup ( Half for “bagar” and half for Bereshta)
Chopped garlic
Chopped ginger
Chopped mint
Chopped green chili

Cooking Method:

1. Cook Beef/ mutton in regular way with onion paste, 2 tbl spoon ginger paste, two teaspoon garlic paste, meat masala powder, Whole garam masala ( cardamom, Cinnamon, bay leaf),turmeric, chili and coriander powder, salt and oil. Cook very well and reduce the gravy until it is almost dried out.

2. In the mean time boil all the daal , rice and whole wheat with 2 tbl spoon of ginger paste, 2 teaspoon of garlic paste and large amount of water. Since the whole wheat and Urad daal is grinded it will be thick soon. So Boil them with large amount of water and stir occasionally , specially when it will get thicker, otherwise u may end up having lumps in your haleem.

3. When the Chaal/Daal mixture comes to desired consistency, add the salt and meat. Mix well .. Add the Speacial Masalas , i.e , Shaan Korma Curry Mix and Special Haleem Masala 1 tbl spoon each.

4. Now the very important part. The ” Bagar”/ seasoning . Heat regualr and mustard oil together taking half n half. Add the Onions and little amount of garlic. Fry them until brown and add to the haleem. In another pan make bereshta of other half of chopped onion.

5. Serve haleem with chopped ginger, fried onion( bereshta), chopped mint, chopped green chili, salad and lemon.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!

Notes:

1. If you don’t find whole wheat, don’t worry only rice will do. In that case take 200 grams of rice.

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