Farzana's Haleem

Ingredients:

1 onion

2 cups yogurt

1 and ½ lb mutton/chicken

1 Shan Haleem Mix Packet

¼ cup Barley

¼ cup channa Dal

1 tbsp Ginger Garlic Paste

Red Chilli Pd

1 lemon

Mint

Cilantro

Ginger julienned

 

Dry Roast and Grind:

1 tbsp Poppy Seeds

1 tbsp Coconut

1 tsp Chironji

1 tsp Cashews

1 tsp Almonds

 

Method:

Soak all the pulses overnight.

Pressure cook in enough water and mash nicely.

In the pressure cooker, take enough oil. Heat and add onion.

Fry till golden brown.

Add mutton along with Red Chilli Pd, Ginger Garlic Paste, Shan spices and Salt.

Fry for a while and then add yogurt and keep stirring.

After it breaks down, put 2-3 glasses of water and pressure cook on low for 30 minutes.

After the mutton is tender, add the ground powder and fry till oil separates.

Add some water and finally add the mashed pulses and let it cook on slow.

Add chopped mint, cilantro and 1 lemon juice. Check for salt and simmer for 10 minutes.

Serve with fried onions on top.

Optional: Ghee, Lemon, Cilantro, Mint, and julienned ginger.

 

 

Drumstick Leaves (Murungai Keerai) or Dandelion Poriyal

 INGREDIENTS

250 grams Drumstick Leaves (Murangai Keerai) or Dandelion

1/4 cup Moong Dal 1 cup = 250 ml

1/4 tsp Turmeric Powder

1 tbsp Grated Coconut

1/2 tsp Cumin Seeds

1 tsp Salt Adjust to your taste

FOR SEASONING

1 tbsp Cooking Oil

1/2 tsp Mustard Seeds

1/2 tsp Split Urad Dal

1 Red Chili

INSTRUCTIONS

Remove the drumstick leaves from its stem and chop it roughly. 

Take moong dal in a pan and a cup of water and turmeric and keep in flame and allow it to boil till it is cooked but not mashed. If you take a cooked moong dal and press it with your fingers, it should easily break. That is the right stage to remove the cooked moong dal from flame

Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and broken red chilli and fry them till the dal turns golden brown color. Then add chopped drumstick leaves along with turmeric and salt and mix well

Add 1/2 cup of water and allow the murungai leaves to cook completely. The leaves will cook quickly. Unlike other greens, drumstick leaves does not become mushy after cooking. Add cooked dal and mix well. Adjust the salt if needed and keep in low flame for 5 more minutes

Meanwhile take grated coconut and cumin seeds in a mixer and grind it to a powder. Do not add any water while grinding

Add the ground coconut-cumin powder to the cooked keerai with dal and mix well. Keep the keerai in flame for 2 more minutes and then remove from flame

The yummy and delicious Murungai Keerai (Drumstick Leaves) Poriyal is ready to serve. We can serve this as a sidedish for any sambar or curry varieties. We can even serve this yummy poriyal with steaming hot rice with a spoon of ghee

Andhra Style Fire Roasted Eggplant Pachadi

 

Ingredients

1 big eggplant approximately ¼ kg

Tomato 1

Peanuts ¼ cup

Oil 5-6 tbsp

Jeera ½ teaspoon

Dhaniya ½ teaspoon

Red Chillies 6

Tamarind a small lemon size

Garlic pods 6

Green Chillies 2

For Seasoning:

Mustard

Channa Dal

Urad Dal

Red Chilli

Jeera

Curry leaves

Turmeric

Salt

Method:

Wash and apply oil on eggplant and roast on direct fire all around on a low flame and keep rotating. Roast till almost soft for about 10 minutes.

Cool it and remove the skin and mash the eggplant.

Tip: You can even put the eggplant directly in a bowl of water to cool it.

Heat a pan and dry roast the peanuts. Transfer to the mixer.

In the same pan, heat oil, Add Jeera, Dhaniya, Red chillies, Green chillies, Garlic, Tamarind, Turmeric, and sauté.

Add Tomato and Salt and fry for couple of minutes till tomatoes are soft.

Transfer all this to the mixer and grind along with peanuts.

Heat oil in the same pan, add all the ingredients under seasoning,

Add mashed eggplant and if eggplant is not cooked properly, close the pan and cook it thoroughly.

Once cooked, Add the ground paste, mix well and check for salt and simmer till oil floats – about 5-6 minutes.

Serve with hot rice or even with chapathi/dosa.