MIDDLE EASTERN DAJAJ HAREES / HALEEM (CHICKEN PORRIDGE)

MIDDLE EASTERN DAJAJ HAREES / HALEEM (CHICKEN PORRIDGE)

I think the title says it all,enough to make everybody’s mouth water.

I have been in love with Haleem for 10 years now,yes,it was love at first sight!!

Call it Haleem,harees,porridge or khichda for me it’s the ultimate comfort food.

Haleem is especially made in the holy month of Ramadan as it’s a complete meal in one.

Traditionally it is slow cooked on firewood for 12 hours but since that’s not possible at home,here is an easy recipe of Haleem which can be made in 2 hours.

INGREDIENTS: (MAKES 8 BOWLS)

1 cup bulgur wheat / broken wheat / daliya

700 grams chicken pieces with bone

1 ½ cup fried onions

6 big tomatoes chopped

4 tbsp green chilly and coriander blend

2 tbsp fresh ginger garlic paste

1 cup beaten curd

1 tsp garam masala powder

2 tsp coriander powder

Ghee 

FOR GARNISH:

Red chilli oil

Fresh Mint and coriander chopped

Fried onions

Roasted almonds

Sliced onions

Lemon juice

METHOD:

Soak the bulgur wheat overnight.

Remove in a Pressure cooker,add water as required and cook till 4 whistles.

Meanwhile,heat ghee in a vessel and add a cup of fried onions,tomatoes,green chilly and coriander blend and ginger garlic paste.

Sauté till masala starts secreating oil.

 

Add the chicken pieces and roast the pieces in the spices.

Then add beaten curd,salt,garam masala and coriander powder.

Cover and cook for 15 mins till the chicken pieces are cooked thoroughly.

Let the chicken gravy cool.

Then remove the chicken pieces on a chopping board and shred the meat with help of a fork.

Then add the shredded chicken meat back to the gravy.

 Add the cooked bulgur wheat to the gravy and churn with the help of a wooden churner till the wheat and meat merge with each other to form a thick,sticky Haleem.

 Reheat the Haleem and remove in bowls to serve.

Garnish with red chilli oil,roasted almonds,mint leaves,onion rings,fried onion and lemon juice.

YUM!!!

MAMLEDAR USAL (BEAN SPROUTS IN SPICY INDIAN GRAVY)

MAMLEDAR USAL (BEAN SPROUTS IN SPICY INDIAN GRAVY)

I remember eating Mamledar Misal in Thane(Mumbai) at Gokhale Road when I was kid and its been my family’s favourite for the past 35 years.I tried making a similar one and It turned out absolutely delicious.Spicy,tangy and full of flavor.

INGREDIENTS:

250 grams bean sprouts(matki)

3 cloves

3 blackpepper corns

2 green cardamom

1 bayleafs

1 2 inch cinnamom stick
1 tsp mustard seeds
1 tsp cumin seeds

2 onions finely chopped

2 tsp fresh ginger garlic paste

3 large soft tomatoes finely chopped

1/4^th cup fresh grated coconut

1 ½ tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

2 tsp kashmiri red chilli powder

½ tsp turmeric powder

2 tsp tamarind paste/water

2 green chillies slit

10 Curry leaves

3 tbsp chopped coriander leaves

3 tbsp oil

½ tsp sugar

Salt

METHOD:-

In a pressure cooker,heat oil.

Add the mustard and cumin seeds,cloves,green cardamom,cinnamom stick,blackpepper corns and bayleafs.

Add the finely chopped onions,ginger garlic paste,curry leaves and green chillies.

Sauté till the onions turn golden brown.

Then add the finely chopped tomatoes.Saute for another 5 mins.

Then add the coconut paste along with all the dry spice powders ie coriander,cumin,garam masala,turmeric,salt and the red chilli powders.

Sauté well till oil is separated from the mixture.

Add the bean sprouts along with a glass of water(you can add more water if you want more gravy)

Cover the pressure cooker with its lid and pressure cook till one whistle.

When done,open the cooker again and keep on medium flame.

Then add the tamarind paste,sugar and chopped coriander.

Cook for another 10 mins.

Done.

MANDI CHICKEN WITH BHUKHARI RICE

MANDI CHICKEN WITH BHUKHARI RICE

 

When I first visited Saudi Arabia Mandi Chicken with Bhukhari Rice was the first thing I ate there and have been in love with it ever since.

Now that I am back in India I miss it terribly,and so my cravings led me to try cooking it in my kitchen and surprisingly  it turned out absolutely delicious. 




 








 

INGREDIENTS:

For the mandi chicken –

½  chicken

10 grams blackpepper corns

10 grams green cardamom pods

10 grams cumin powder

10 grams coriander powder

10 grams turmeric powder

10 grams turmeric powder

2 tsp garlic paste

2 tsp ginger paste

1 dried black lemon

4 tbsp oil

Salt

For the bhukhari rice –

2 cup basmati rice

1 capsicum

1 grated carrot

3 tbsp mandi spice mix

3 tbsp golden raisins

3 tbsp fried pinenuts

1 black lemon

2 ½ cups chicken stock

Oil

 METHOD-

The mandi chicken-

Dry roast all the dry spices ie cardamom,blackpepper,cumin seeds,coriander seeds and the turmeric till fragrant.

When cooled blend all the spices in a mixer to a fine powder.

Add 4 tbsp of the spice powder to the chicken along with ginger,garlic paste,oil and torn black lemon pieces.

Massage the chicken well.Cover and keep overnight.

In a pan,heat 5 tbsp oil.

Add the chicken piece and sear well on both the sides.

Cook till the chicken is thoroughly done.

You can also do this in an oven at 180 C for 25 mins or till the chicken is cooked.

The bhukhari rice-

Soak the rice in water for 30 mins.

In a pan,heat 3 tbsp oil (or you can use the oil left in the pan from cooking the chicken)

Add grated carrot and 2 tbsp mandi spice mix,Saute.

Then add the raisins,chopped capsicum and black lemon along with chicken stock and let it boil.

Add the pre soaked rice and make sure the broth covers the rice if not then add more water.

Cover with a lid and cook for 20 mins on medium heat and leave it on dum(lowest flame) till rice cooked.

 

When serving remove rice on a platter.Garnish with roasted pinenuts and keep the chicken piece on top.

Tip-

To get the charcoal flavor in the rice.Lite a coal piece and keep it on the rice,pour 1 tsp oil over the burning coal and cover immediately with a lid and keep aside for 5 mins.Remove the coal and serve.

INDIAN CURRIED LAMB CHOPS

INDIAN CURRIED LAMB CHOPS

I love this dish.I have never really liked red meat much but I just cannot resist when my mom makes lamb chops.This recipe is so yummy that I had second thoughts of giving this recipe away(heheh..lol)but nevertheless here it is..

INGREDIENTS:

500 grams lamb chops

2 cloves

2 cinnamom sticks

2 green cardamoms

2 bay leafs

½ tsp shahi zeera

2 onions sliced

2 tsp fresh garlic paste

2 tsp fresh ginger paste

3 tomatoes finely chopped

½ cup fresh coconut paste

2 tsp kashmiri red chilli powder

1 tsp turmeric powder

2 tsp coriander powder

3 green chillies slit

2 tsp tamarind pulp

Salt

5 tbsp oil

Fresh coriander chopped

                                                      METHOD:

In a pressure cooker,heat oil and add cloves,cinnamom,green cardamom,bayleafs and shahi zeera.

Let it splutter,then add the sliced onions and sauté till golden brown.

Add 2 slit green chillies,garlic paste and ginger paste.

Add the finely chopped tomatoes and sauté for 2 mins.

Then add the coconut paste and all the spice powders i.e the red chilli powder,turmeric powder,coriander powder and the salt.

 Add the cleaned washed lamb chops and sauté them for 10 mins.

Add ½ cup of water or you can add more depending on the type of gravy you want.

Add a handful of chopped fresh coriander leaves.

Cover the lid of the pressure cooker and cook on medium flame till 3 whistles.

Let the pressure cooker rest for a while,then remove all the steam and open the lid.

Keep the cooker again on heat(without the lid).

Add the tamarind pulp,1 slit green chilli and more chopped coriander leaves and let the gravy come to a boil.

Your lamb chops are ready and can be eaten with zeera rice.

GOAN PRAWN CURRY

    GOAN PRAWN CURRY

I think there is absolutely nothing more comforting than a steaming bowl of prawn curry along with some steamed rice. I love this recipe as its really easy to make and does not take much time as well.

INGREDIENTS-

250 grms fresh cleaned prawns

1 onion sliced

5 garlic cloves

½ an inch ginger

1 tsp cumin seeds

1 tsp coriander seeds

3 dry red chillies

½ tsp turmeric powder

½ coconut scraped

10-15 Curry leaves

1 tbsp tamarind pulp

Water

6 tsp coconut milk

4 tbsp Coconut oil

½ lemon juice

Salt

METHOD-

Marinate the prawns in salt and lemon juice for 30 mins.

In a pan,add 2 tbsp coconut oil.

Add the onions,garlic,ginger,cumin seeds,coriander seeds,dry red chillies and the turmeric powder.Saute till the onions become golden brown.

Then,add the scraped coconut.Saute for 2 mins more.

Let it cool and then blend it to a fine paste.

In a kadhai,add 2tbsp of coconut oil.

Add curry leaves and then the blended paste and sauté till oil is secreted.

Then,add the tamarind pulp,some water for the curry and salt.

Let the curry boil and then add the prawns.

Cover and cook for 5 mins.When the prawns are done, add the coconut milk.

Stir well and garnish with fresh coriander leaves.