Haleem

Haleem posted by Dr_Asad_77

Ingredients:
1) 1 cup whole wheat grain,
2) 1 cup oats
3) 1cup Channa dal ( split chick peas)
4) 1\2 cup Masoor dal (split Egyptian lentils)
5) 1\2 cup Moong dal (split moong beans)
6) 1\2 cup Mash dal
7) 6 lbs Boneless beef
8) 6 cups water
9) 1 cup cooking oil
10) 3 medium onions, skinned and finely chopped
11) 2 garlic bulb, skinned and finely chopped
12) 3 inch piece fresh ginger , peeled and finely chopped
13) 1 level tsp. black cumin seeds
14) 8 Cloves
15) 2 tsp. Chilli powder
16) 1\2 tsp. Ground turmeric
17) 1\2 cup chopped fresh coriander leaves
18) 1 tbsp. Chopped fresh mint leaves
19) 2-3 tsp. Salt
20) 1\2 cup natural yogurt
21) 5 tbsp lemon juice
22) Chat Masala (to sprinkle at the haleem to improve taste, as per your taste)

Procedure:
Wash and soak all of the lentils and grains overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 minutes. Or until tender and mushy. Reserve the dals.
Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chili powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt.
Stirring frequently, fry until the meat is well browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. The right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon.
Add the boiled wheat and the strained lemon juice. Stir well (it takes lot of efforts) to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.

Smoked Shami Kabab

Posted by Dr_Asad_77:

This is what I made this morning for next week.....


1) Ground Beef = 2 lb
2) Chana Dal = gram dal = ~ 2/3 lb (http://www.foodsubs.com/Lentils.html)
3) Cumin Seeds = 1/2 tea spoon
4) Red Chili Pods = 12 (or as per taste)
5) Black Cardamoms = 4
6) Black Peppercorns = 14
7) Cloves of Garlic = 12
8) Cinnamon = 1 stick (~1 inch)
9) Ginger = 1 peace (~ 2 inch)
10) Coriander Seeds = 1/2 tea spoon
11) Plain Yogurt = 1 table spoon
12) Egg = 1 (beaten)
13) Salt = (as per taste)
14) Low Fat Cooking Oil = ~ 1 cup (for frying, can be adjusted)
15) Fresh Coriander Leaves = 1 bunch (finely chopped)
16) Fresh Mint = 1 bunch (finely chopped)
17) Large Onion = 1 (finely chopped)

Coal = 1 peace (for smoke!)

Procedure:

1) Pour ~1 liter of water in a pot, add beef (1), washed gram lentils (2), all of the spices (3-10), plain yogurt (11). Boil mixture on medium heat until the meat becomes tender (about an hr). Remove from heat and let it cool.
2) Mix chopped onion, coriander leaves, and mint leaves together.
3) Grind the beef mixture (1) and chopped stuff (2) in a food processor. Pour in the beaten egg and knead very well.
4) Make some space in middle of the grind beef mixture (3, in a metallic pot) and put the burning coal at the top of a peace of bread. Pour few drops of oil on it. Cover the pot and let it smoke for about 5 min.
5) Rove coal (be careful), through the peace of bread and make small patties of the smoked beef mixture (4) and fry it on both sides until brown and crispy.
6) Enjoy it with ketchup, make sandwich with bread or with rice!

Beef Chili

Posted by Diaphoni

INGREDIENTS

* 2 tablespoons vegetable oil
* 2 onions, chopped
* 3 cloves garlic, minced
* 1 pound ground beef
* 3/4 pound beef sirloin, cubed
* 1 (14.5 ounce) can peeled and diced tomatoes with juice
* 1 cup strong brewed coffee
* 2 (6 ounce) cans tomato paste
* 1 (14 ounce) can beef broth
* 1/2 cup packed brown sugar
* 3 1/2 tablespoons chili powder
* 1 tablespoon cumin seeds
* 1 tablespoon unsweetened cocoa powder
* 1 teaspoon dried oregano
* 1 teaspoon ground cayenne pepper
* 1 teaspoon ground coriander
* 1 teaspoon salt
* 4 (15 ounce) cans kidney beans
* 4 fresh hot chile peppers, seeded and chopped
DIRECTIONS

1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. Mix in the diced tomatoes with juice, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Chinese Casserole

posted by masooma:

Chinese Casserole

Recipe information: from mom’s collection


Ingredients
1 lb. ground beef
fresh or dried onion to taste
2 cans
cream of chicken/mushroom/celery soup
1 can water
1 ½ cups uncooked white rice
¼ cup soy sauce
¼ tsp black pepper
1 bag crunchy oriental noodles

Directions

1. Brown meat and onion
2. Mix meat and all other ingredients except noodles
3. Bake in casserole dish for 30 minutes at 350 degrees
4. Top with oriental noodles and serve.
5. Additional soy sauce may be added to taste after baking.

Tacoritos

Posted by masooma:

Tacoritos

Recipe information: from mom’s recipes

Ingredients
1 ½ to 2 lb. Ground beef,
browned and drained
2 tbsp chili powder
(small packet from King Sooper’s)
2 tsp garlic salt
3 cans cream of chicken,
cream of mushroom or cream of celery soup
2 cans water
1 tsp oregano
1 tsp sage
1 tsp cumin
Shredded lettuce and tomato if desired
1 lb. Longhorn cheese

Directions
1. Combine all sauce ingredients and simmer for 30 minutes
2. Add 1 cup sauce to meat mix and stir
3. Place in flour tortilla, add shredded lettuce and tomato if desired.
4. Roll like a burrito and repeat to fill baking pan with burritos.
5. Cover burritos with remaining sauce.
6. Sprinkle 1 lb. Longhorn cheese over top and bake 15 min. at 350 degrees.

Ethiopian Stew

Posted by Khadijah-madinah:

asalam,

here's a recipe for my favourite ethipian stew. stew in etiopia is called wat, and this is for a beef wat, though one can also substitute lamb or goat as all three are popular. it is similar to the recipe used for chicken, but not the same. if anyone wants that, let me know. the bread with which one eats this is called 'injera' and can be found at many little convenience stores in any large city, whether they be greek stores, arab shops, asian stores, somali stores, or at etiopian restaurants. they will sell you about 5 large peices (they are large and round and soft) for about 5$. if you can not locate injera, dont try making it unless you are super ambitious, it is a pain. pita bread or nan is a great replacement or even with rice! the spice that you need is called berebere and can be purchased at any ethnic shop in the cities as well if you google 'berbere recipe' there will be plenty that pop up. it is NOT the same if you make it yourself, but any good recipe will include about 50% of the total spices as cayenne... yes, it is very hot.

1.5 kilo stew beef cut into very very very small peices (1 centimeter squared average)
2 kilo onions finely chopped and cooking in the pot for about 45 mintues with no oil or water until they really cook down. then you can add oil. be generous with oil. lol.

about 6 cloves garlic minced
about .5 TBSP ginger miced
2 tomotoes chopped
a steady supply of boiling water
salt to taste
about 2.5 TBSP berbere (i use more, but i like it HOT)

when your onions have cooked for about 45 minutes on low heat and you have doused them well with oil, add the garlic and ginger and berbere and cook for about 2 or 3 mintues more, stirring often. add more oil if you need or if you just feel like it. there is not room for a dieter in etiopian cuisine.... ;)

then toss in the meat and stir well.

when the mixture has boiled down it's liquid add the tomatoes and keep stirring and cooking until there is no liquid, or very little liquid in your pot. now, add a few cupfuls of the boiling water into your mixture. keep the pot at a boil and stir every 10 minutes or so. do not let it burn at the bottom. 'no'

when the liquid gets low again, and the stew is starting to get thick, add a few more cupfuls of boiling water. keep the whole mixture at a low boil at ALL times. add more oil if you want. don't hold back. be brazen with that oil. :razing:

if you really want to add some nice flavour, toss in some butter! heavens! yes! be bold! be daring! add some butter!!!! :thumbs up:

boil it down again until thick. add salt to taste. if you have the time, do another additon of water and boil down. usually i do about 3-4 of these for this amount of stew. but no more than 4. 'no'

when it is finally at a nice thick consistancy with soft meat and practically evaporated onions and a thick sauce, you can pour it on the bread or rice and dig in. etiopians eat it with their hands, but if you are eating it with rice i would not recommend that at all. :razing:

hope you enjoy....