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Before you jump to Haleem recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is nowadays a great deal more popular than before and rightfully so. There are many health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. No matter where you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. Most people typically assume that healthy diets call for a great deal of work and will significantly alter how they live and eat. In reality, though, simply making a couple of small changes can positively affect day-to-day eating habits.
Initially, you should be extremely careful when food shopping that you don’t automatically put things in your basket that you don’t wish to eat. As an example, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.
To sum up, it is easy to begin to make healthy eating a part of your daily lifestyle.
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 prepare Haleem:
- Prepare 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
- Use 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
- Provide 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
- 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
- Provide 1 take onion out from oil spread on kitchen towel, to prevent them from being soggy
- Take 1 use 3/4th of onions for frying meat, rest for topping
- Use 2 tbsp ginger paste
- Take 1 tbsp garlic paste
- Provide 1 tbsp cumin seed powder
- Provide 1 tbsp corriander seed powder
- Get 1 1/2 tbsp red chilli powder
- Use 1 tbsp turmeric powder
- You need 1 salt to taste
- Get 2 tbsp garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder)
- Use 3 tomatoes medium sized finely chopped
- Use 1 1/2 cup oil for frying meat, use the left over from fried onion as mentioned above
- Prepare 1 fresh corriander leaves chopped for topping
- Provide 5 green chillies finely sliced for topping
- Get 3 lemons cut halfway for squeezing on top
- Prepare 1 fresh ginger thinly cut in long strips for topping
Steps to make Haleem:
- 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
- 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
- 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
- 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
- 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
- water can be added at intervals if the mixture is too thick
- don't forget to use cooking hand gloves and apron as the mixture bubbles up while cooking
- serve hot with 1/4 th of the fried onions, fresh corriander, ginger and lemon
- equally good on its own or with baked flat bread(naan)
- enjoy your meal
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