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Haleem

2007-10-23T20:58:00.000+05:00

Fry the meat in oil. Add all the spices and 4-5 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely..

Ingredients :

2 kilo beef (boneless)
Salt according to taste
1 tsp chili powder
1 tsp haldi powder
1 bayleaf
250 gms dal channa
200 gms whole wheat
50 gms barley
3-4tbs oil

For Garnish:

onion
lime
slices
green chilies
fresh dhuniya leaves
sliced ginger

Instructions :

Soak all three grains overnight. Fry the meat in oil. Add all the spices and 4-5 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft. Meanwhile, put the grains and dal in a pot with itsp salt,1/2tsp chilipowder and 1/4 tsp haldi. Add water and cook on low flame till very soft. When both are soft mix the meat and grains together and leave on a very low flame and keep mashing and mixing. It starts to boil and becomes bubbly fry a little onion in oil and add to it. Remove from heat and serve with garam masala, fresh dhuniya, green chilis, fried onion and lemon. TIP: whenever frying onion for "bhagaar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Korma

2007-10-23T20:33:00.000+05:00

Slice the onion finely and fry in the oil on very low flame till they are golden-brown.Remove the fried onion from the oil and keep aside..
Ingredients :

1 kilo mutton or chicken
seeds of 4 bari illaichi
8 small illaichi
8 cloves
8 whole black pepper
1 1/2 tsp dhuniya powder
5-6 medium sized onions
Salt according to taste
1 1/2 tbs garlic paste
1 tbs ginger paste
4-5 tbs yogurt
1tsp chili powder
4 tbs oil
1 pinch of jaifal (nutmeg)
A few drops of Khewera essence

Instructions :

Slice the onion finely and fry in the oil on very low flame till they are golden-brown.Remove the fried onion from the oil and keep aside.In the oil add all the spices (except the nutmeg) with a little water to prevent burning. Mix well.Add the meat and mix well with the spices.When the water of the meat has dried,add 2-3 glasses of water (1 glass enough for chicken).By now the fried onion would have cooled and turned crisp.Crush it and add it to the pot. Cover and cook on low flame till the meat is tender.When the meat has softened and the gravy has acquired the desires consistency,add a pinch of jaifal and a few drops of khewera essence and remove from heat. Garnish with chopped ginger. Serve hot with naan.