I have brought in here an exquisite meze of contrasting flavors that combine meaty vims in the form of a stew with the healthiest grain called Oats resulting in a classic combination of a scrumptious traditional dish.
The glory about oats are that they contain more soluble fibers than any other grain and are rich in proteins. And if your focus is to stay lean and fit, oats are an ultimate choice. So you can eat your way to longevity now.
If you want to wow your family & friends in your next gathering, you should be trying this supporting dish. It is just the right balance to eat healthily and is surely a keeper. So go grab a can of oats and jump start your day in vogue.
Haleem is generally an Arabic dish and is very popular in India & Pakistan also. It is made up of broken wheat, meat, lentils and spices. It tastes best when it is cooked slowly for a few hours resulting in a paste like constituency and blending the flavors of all the spices.
I have replaced broken wheat with oats to create a similar Haleem with little variation in flavor.
INGREDIENTS:
1/4 kg of small pieces of boneless mutton
Onions - 2 big (sliced)
Tomatoes - 2 big (chopped)
Green Chilies - 6 - cut slanted
Curd - 100 gms
Ginger garlic paste - 1-2 tbsp.
Turmeric powder - 1/4 tsp.
Chili powder - 1 tbsp.
Coriander powder 1 tsp.
Whole Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks
Salt - to taste
Oil - 1 cup
Food coloring/Saffron - a pinch
Oats - 250gms
Mint leaves (pudina) -1 tbsp.
Finely chopped coriander leaves - 1/4th cup
Red Masoor Dal (Red Lentil) - 1/4 cup
Chana Dal (Bengal Gram Dal) - 1/4 cup
Split Moong Dal (Yellow Gram dal) - 1/4 cup
HOW TO MAKE:
1) Pressure Cook all the lentils and oats together till almost smashed.
2) Heat oil in a vessel, fry the onions in it till golden brown and crispy. Remove half of them in a separate plate and keep aside.
3) Add ginger-garlic paste in the remaining oil-onions that is getting fried in the vessel and then add the boneless mutton and continue to fry till the mutton changes its color.
4) Then add the spices and powders and after sautéing them in the mutton mix, you can add curds and tomatoes and cook for 5-10 minutes till tomatoes are totally soft. Add salt to taste at this stage. Remove from heat and cool.
5) After cooling, grind this mixture roughly with the lentils and oats.
6) Transfer this ground mixture in the same vessel and garnish with mint leaves, green chilies and coriander leaves. Add the saffron/food coloring at this stage. Sprinkle the fried onions for garnishing. Give it a boil to maintain a proper consistency of the Haleem.
7) Serve Hot.
RATING NOTES:
DIFFICULTY LEVEL : Medium
RATING POINTS : 7/10
The glory about oats are that they contain more soluble fibers than any other grain and are rich in proteins. And if your focus is to stay lean and fit, oats are an ultimate choice. So you can eat your way to longevity now.
If you want to wow your family & friends in your next gathering, you should be trying this supporting dish. It is just the right balance to eat healthily and is surely a keeper. So go grab a can of oats and jump start your day in vogue.
Haleem is generally an Arabic dish and is very popular in India & Pakistan also. It is made up of broken wheat, meat, lentils and spices. It tastes best when it is cooked slowly for a few hours resulting in a paste like constituency and blending the flavors of all the spices.
INGREDIENTS:
1/4 kg of small pieces of boneless mutton
Onions - 2 big (sliced)
Tomatoes - 2 big (chopped)
Green Chilies - 6 - cut slanted
Curd - 100 gms
Ginger garlic paste - 1-2 tbsp.
Turmeric powder - 1/4 tsp.
Chili powder - 1 tbsp.
Coriander powder 1 tsp.
Whole Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks
Salt - to taste
Oil - 1 cup
Food coloring/Saffron - a pinch
Oats - 250gms
Mint leaves (pudina) -1 tbsp.
Finely chopped coriander leaves - 1/4th cup
Red Masoor Dal (Red Lentil) - 1/4 cup
Chana Dal (Bengal Gram Dal) - 1/4 cup
Split Moong Dal (Yellow Gram dal) - 1/4 cup
HOW TO MAKE:
1) Pressure Cook all the lentils and oats together till almost smashed.
2) Heat oil in a vessel, fry the onions in it till golden brown and crispy. Remove half of them in a separate plate and keep aside.
3) Add ginger-garlic paste in the remaining oil-onions that is getting fried in the vessel and then add the boneless mutton and continue to fry till the mutton changes its color.
4) Then add the spices and powders and after sautéing them in the mutton mix, you can add curds and tomatoes and cook for 5-10 minutes till tomatoes are totally soft. Add salt to taste at this stage. Remove from heat and cool.
5) After cooling, grind this mixture roughly with the lentils and oats.
6) Transfer this ground mixture in the same vessel and garnish with mint leaves, green chilies and coriander leaves. Add the saffron/food coloring at this stage. Sprinkle the fried onions for garnishing. Give it a boil to maintain a proper consistency of the Haleem.
7) Serve Hot.
RATING NOTES:
DIFFICULTY LEVEL : Medium
RATING POINTS : 7/10
No comments:
Post a Comment