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.

HOW TO MAKE KHOYA (used in coconut halwa recipe)

posted by shsha


;there are 3 different sort of khoya;s used in different recipes,

BARFI &LADOO KHOYA

take 1 liter of milk and boil on high heat once it comes to boil low the heat and let it cook keep stiring now and than when the milk comes to thicken low the heat to slow and when it shapes solid khoya is ready.

GULAB JAMAN &GAJAR KA HALWA KHOYA

Cook as above but when it,s thicken and still moister u can ad to gajar ka halwa etc

DANEDAR KHOYA OR KHOYA KALKAND

this khoya is made by luke warm milk add citric acid and mix once the milk splits cook till all the milk comes th solid shape and seems like oil is coming out .

HERE IS A QUICK RECIPE FOR MAKING KHOYA WHICH IS TOLD BY SOME ONE I KNOW.

Take full cream condensed milk add 2 tsp of ghee and 2 tsp of yogurt and cook in microwave oven for 6 min .

COCONUT HALWA

by shsha

1 cup Semolina
2 tbsps Coconut (scraped)
½ cup Tender coconut flesh (chopped)
3 tbsps Ghee or 5 tbsp oil
2 cups Milk
1/4 cup Khoya(crumbled)
1/2 cup sugar or to taste

Heat two tablespoons ghee in a pan. Add semolina and roast till fragrant. Add scraped coconut and continue to roast. Add milk and mix. Add khoya and mix. Add Sugar and mix. Cook till the semolina is cooked and the mixture resembles halwa. Add the remaining ghee to give it a glaze. Pack the halwa into a small mould and unmould it onto a serving plate. Similarly treat the remaining halwa . Garnish with chopped tender coconut flesh and serve.
u can also just serve it in plate and garnish with coconut flesh

Ariella's Easy Cajun Sausage Gumbo

posted by Ariella

2 quarts beef stock (can use bullion cubes if you are in a hurry)
1 cup chopped onion (or 1/4 cup dried)
2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon red (cayenne) pepper

Mix the above into a 4 quart pot and bring to a boil.

2 10 1/2 oz cans seasoned stewed tomatoes (I used Del Monte brand)

Crush tomatoes thoroughly then add to the boiling pot

1 pound pre-cooked sausage (I used kosher Polish beef sausage for this)

Slice sausage into bite-sized pieces, the brown in a skillet. After browning, add to the boiling pot

1/2 cup uncooked rice

Add rice to boiling pot. When the pot returns to a boil, reduce heat to a simmer, cover, and
allow to simmer for 20 minutes.


Sorry -- no photo. It was delicious.

In place of the beef sausage you can probably add any other spicy meat sausage. If you like your dishes hotter, increase the amount of cayenne pepper.

The recipe is written in the order I did everything. From beginning to end it was about 40 minutes.

PUNJABI CHOOLEY (CHICKPEAS)

posted by shshah

Chickpeas 1 can-500g
( Or dried ones 2 cup soak in water and cook with ½ tsp of soda bi carbonate)
onion -1chopped
tomatoes -2 chopped
ginger, peeled and grated(3 inch piece
red chili pdr-1 tbsp or to taste
salt to taste
coriander seeds-2 tsp
pomegranate seeds -1 tsp
cinnamon- 1 stick
black peppercorns-1 tsp
cloves-5-6
black cardamom-2
cumin seeds-2 tsp
bay leaf-2
whole dried chilli’s -1-2
green chili-2 chopped
garammasala -1 tsp



heat a pan to roast your whole spices add all and toss them around till brown cool them and grind to powder.
Heat 3 tbsp oil in a heavy pan or wok . Add ginger ,stir and add onion till golden brown ,add tomatoes and stir fry till oil separates (on low heat.)
add the fresh ground spice blend, garam masala , and red chili powder. Add the green chillies and stir for a few minutes add chickpeas and salt.add 1 ½ glass of water ,cover and cook for 20 min on medium .
u can garnish it with chopped green coriander and lime

Black eyed peas with Bulgur and Tomatoes

posted by smiley

Traditional Southern US New Years Day meal, halal style: Black Eyed Peas and Greens. I served with couscous.

I've posted the spinach recipe before.



1/2 cup raw bulgur
2 Tbs olive oil
3-4 garlic cloves
1/2 large sweet onion, thinly sliced
1-14 oz can diced tomato
2 cup dried black eyed peas, soaked then cooked until tender
Cilantro
Cumin
Turmeric
Cinnamon
Paprika
Dried orange peel
(I didn't measure the spices/seasonings)

Boil 1 cup of water. Pour it over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes.

Heat the oil in a wide skillet. Add the onion and saute until golden, then add the garlic and saute until it is golden too. Add the canned tomato with liquid, followed by the cooked black eyed peas and the bulgur.

Season to taste. The seasonings I used are listed above. Try something between 1/2 tsp and 2 Tbs of each. I cook by smell.

Simmer 5-10 minutes, or until there is not excess liquid.

Tasty.

Happy New Year

Chicken BBQ

posted by Dr_Asad_77

1) 21/4 lbs. of Chicken Legs (skinned)
2) 1 tbsp. of Lemon Juice
3) 1 tsp. of Yellow Food Coloring
4) 1/2 tsp. of Red Food Coloring
5) 11/2 tbsp. of Corriander (grounded) (Pisa Dhania)
6) 1 tbsp. of Paprika
7) 1 tbsp. of Cumin (grounded) (Pisa Zeera)
8) 1 tsp. of Salt
9) 1 1/4 cup of Plain Yogurt
10) 1 tbsp. of Fresh Ginger (grated)
11) 1 tsp. of Garlic Paste (Pisa Lasan)
12) 1/4 cup of low fat Vegetable Oil

Procedure:

1) Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat.

2) Mix Corriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.

3) Mix yogurt, ginger, and garlic in a small bowl. Pour yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.

4) Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.

5) Enjoy...........smile.gif

SHEER KHURMA (VERMICELLI COOKED IN MILK)

posted by shshah:

milk 1 liter
vermicelli-80gm(crushed with hand to small pieces )
almonds and pistachio,s (blanched skin removed and cut in thin strips )few each
raisins -few
green cardamom pdr-pinch
kewra water -3-4 drops
sugar to taste
boil milk in a heavy pan add half of almonds and pistachio,s cardamom pdr and raisins when milk starts boiling add vermicelli ,s stir and add sugar let it boil for 30 sec and take it off stove now add kewra water and before serving garnish with rest of almonds and pistachio,s
traditionally dried dates cut in strips are also added but i personally don,t like them in my vermicelli,s so i don,t add them

yogurt curry and dumplings

posted by Shshah:

KADI PAKORA(YOGHURT CURRY WITH
GRAMFLOUR DUMPLINGS)

Onion -2(chopped
Potatoe-1 small (juillened)
Garlic-2-3 tsp
ginger-1 tps
Gram flour(besan)-11/2 cups
Yoghurt(thick sour )or curd-250 ml
Turmeric-1tsp
Coriander pdr-1tsp
Green chilli’s-4-5
Garammasala-1 tsp
Soda bi carbonate-pinch
Coriander seeds-2 tsp
Chilli pdr to taste
Salt ‘’ ‘’
Red dried chilli,s 4-5
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Fenugreek Seeds-1 tsp
Green coriander chopped
take 3 tbsp of gramflour and mix it with half a glass of water and keep aside
now in the rest of gram flour(for dumplings) add one onion,salt,red chilli pdr ,coriander seeds,potatoes,and soda bi carbonate mix with little water to make a medium batter
heat 2-3 cups of oil in a wok
in another pan heat 3 tbs of oil add chopped onion and golden brown,than add ginger garlic,redchilli pdr,salt turmeric and coriander pdr stir for 30 sec and add yoghurt and a jug of water when this starts boiling add the batter(3 tbs of gram flour mixed in water)slowly and continuously keep stirring (don,t let it turn to lumps)till it boils for 2-3 min
now let this cookon low for 30 min so that the taste of raw gram flour can not be tasted any longer
in the hot wok pour one tsp of dampling batter to see if oil is hot than add 7-8 spoons,when they are crispy and brown take them out and put them in yoghurt curry and make more dumplings when all dumplings has been added add the green chilli chopped and green coriander
in a frying pan add 2 tsp of oil add Fenugreek Seeds,mustard seeds,cuminseeds,dried chilis when they start popping add them to the curry and cover at once and leave for 2 min finely add garammasala

oatmeal lace cookies

Posted by Diaphoni:

EASY OATMEAL LACE COOKIES

1/2 lb. softened butter (two sticks)
3 c. oatmeal
1 c. sugar
1 tsp. vanilla
1/2 tsp. salt

Cream butter, sugar and vanilla until light and fluffy. Fold in oatmeal one cup at a time. Drop mixture by level teaspoonful onto ungreased cookie sheet (4 across and 5 down). Bake at 350 degrees for 8-10 minutes or until cookies are thin and golden brown.

Allow to cool slightly before carefully removing from sheet. Place cookie sheets side by side, do not stack in oven.

Makes about 100.