Hyderabadi Haleem Recipe – Authentic & Flavorful

Hyderabadi Haleem Recipe – Authentic & Flavorful

 

Hyderabadi Haleem is a rich and hearty dish made with wheat, lentils, and succulent meat, slow-cooked with aromatic spices. It is a Ramadan favorite but can be enjoyed anytime. Here’s how you can make this delicious dish at home.

Ingredients:

For the Haleem Base:

• 1 cup broken wheat (dalia)
• ¼ cup chana dal (Bengal gram)
• ¼ cup masoor dal (red lentils)
• ¼ cup toor dal (pigeon peas)
• ¼ cup moong dal (yellow lentils)
• 2 liters water

For the Meat Mixture:

• 500g boneless mutton or chicken (with bones for extra flavor)
• 2 large onions (sliced)
• 2 tbsp ginger-garlic paste
• 2 green chilies (chopped)
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• ½ tsp garam masala
• 1 tsp black pepper powder
• 2 tbsp ghee or oil
• Salt to taste

For the Tempering & Garnish:

• 2 tbsp ghee
• 1 tbsp lemon juice
• ½ cup fried onions
• ¼ cup chopped coriander leaves
• ¼ cup chopped mint leaves
• 8-10 cashews (fried)

Instructions:

Step 1: Cook the Wheat & Lentils

1. Wash and soak the broken wheat and lentils for 2 hours.
2. In a large pot or pressure cooker, add the soaked wheat and lentils with 2 liters of water.
3. Cook until soft (if using a pressure cooker, cook for 6-8 whistles).

Step 2: Cook the Meat

4. Heat 2 tbsp ghee or oil in a heavy-bottomed pan.
5. Add sliced onions and fry until golden brown.
6. Add ginger-garlic paste and sauté until raw smell disappears.
7. Add chopped green chilies, turmeric, chili powder, coriander powder, salt, and garam masala.
8. Add the meat and cook for 10-15 minutes until browned.
9. Add 2 cups of water, cover, and cook until the meat becomes tender (or pressure cook for 5-6 whistles).

Step 3: Blend & Mix

10. Once the wheat mixture is soft, blend it using an immersion blender or mash it well with a spoon.
11. Shred the cooked meat and mix it into the wheat-lentil mixture.
12. Let it cook on low heat, stirring continuously, until it reaches a thick consistency.

Step 4: Final Touch

13. In a separate pan, heat 2 tbsp ghee and fry cashews.
14. Pour the ghee and cashews over the Haleem.
15. Garnish with fried onions, lemon juice, coriander, and mint leaves.

Serving Suggestion:

Serve hot with naan or enjoy it as a wholesome meal on its own!

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Hyderabadi Haleem Recipe , Best Haleem Recipe , Traditional Haleem at Home

Here’s a delicious Saturday lunch recipe: Spicy Chicken Fry with Jeera Rice & Raita

 Here’s a delicious Saturday lunch recipe  

Spicy Chicken Fry with Jeera Rice & Raita  

Ingredients:  

For Spicy Chicken Fry:  

- 500g chicken (boneless or with bone)  

- 2 tbsp oil  

- 1 onion (finely chopped)  

- 2 tomatoes (pureed)  

- 1 tbsp ginger-garlic paste  

- 1 tsp turmeric powder  

- 1 tsp red chili powder  

- 1 tsp garam masala  

- ½ tsp black pepper  

- Salt to taste  

- Curry leaves & coriander for garnish  

For Jeera Rice:

- 1 cup basmati rice  

- 2 cups water  

- 1 tbsp ghee  

- 1 tsp cumin seeds (jeera)  

- Salt to taste  

For Raita:

- 1 cup yogurt  

- ½ cucumber (grated)  

- ½ carrot (grated)  

- Salt & black salt to taste  

- ½ tsp roasted cumin powder  

---

Instructions: 

1. Prepare Spicy Chicken Fry:

1. Heat oil in a pan, add onions & sauté until golden brown.  

2. Add ginger-garlic paste & cook until raw smell goes.  

3. Add tomato puree & cook for 5 minutes until oil separates.  

4. Add turmeric, chili powder, garam masala, salt & mix well.  

5. Add chicken & cook for 15-20 minutes until done.  

6. Garnish with curry leaves & coriander.  

2. Cook Jeera Rice:  

1. Wash & soak rice for 15 minutes.  

2. Heat ghee in a pan, add cumin seeds & let them splutter.  

3. Add drained rice, salt & water, cook covered for 10 minutes.  

4. Fluff up & serve hot.  

3. Prepare Raita:  

1. Mix yogurt, grated cucumber & carrot in a bowl.  

2. Add salt, black salt & roasted cumin powder.  

3. Stir well & serve chilled.  

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This meal is flavorful, easy, and perfect for a satisfying Saturday lunch! Would you like a vegetarian alternative? 😊

Spicy Chicken Fry Recipe – Crispy & Flavorful 🍗🔥  

If you're craving a delicious, crispy, and spicy non-veg dish, this **Spicy Chicken Fry** is perfect for you! It's easy to make and packed with bold flavors.  

#### **📝 Ingredients:**  

✅ 500g Chicken (bone-in or boneless, cut into pieces)  

✅ 1 tbsp Ginger-Garlic Paste  

✅ 1 tsp Turmeric Powder  

✅ 1 tsp Red Chili Powder  

✅ 1 tsp Garam Masala  

✅ 1 tsp Coriander Powder  

✅ 1 tsp Cumin Powder  

✅ 2 tbsp Lemon Juice  

✅ 2 tbsp Curd (Yogurt)  

✅ 2 tbsp Corn Flour (for extra crispiness)  

✅ Salt to taste  

✅ Oil for deep frying  

✅ Curry Leaves (for garnish)  

#### **🔥 Instructions:**  

1️⃣ **Marinate the Chicken:** In a bowl, mix chicken with **ginger-garlic paste, turmeric, chili powder, garam masala, coriander powder, cumin powder, lemon juice, curd, corn flour, and salt**. Let it marinate for at least **30 minutes (or overnight for better flavor).**  

2️⃣ **Heat Oil:** Heat oil in a deep pan for frying.  

3️⃣ **Fry the Chicken:** Once the oil is hot, deep-fry the marinated chicken in batches on **medium heat** until golden brown and crispy.  

4️⃣ **Toss with Curry Leaves:** In the same pan, fry some **curry leaves** for extra flavor and toss them with the fried chicken.  

5️⃣ **Serve Hot:** Enjoy with **onion slices, lemon wedges, and mint chutney!**  

💡 **Pro Tip:** Add **crushed pepper or extra chili powder** for a spicier kick! 🔥  

📌 **Perfect as a snack, starter, or side dish for biryani!**  

Let me know if you need more recipes! 🍽️😋

Sabudana Khichdi (Sago Pearl Pilaf) Maha Shivaratri Special

 Today, February 26, 2025, coincides with the celebration of Maha Shivratri, a significant Hindu festival dedicated to Lord Shiva. Devotees often observe fasts and prepare special dishes that align with traditional fasting guidelines. Here's a vrat-friendly recipe you can feature on your Blogspot to honor this auspicious day:

Sabudana Khichdi (Sago Pearl Pilaf)

Ingredients:

• 1 cup sabudana (sago pearls)
• 1/2 cup roasted peanuts, coarsely ground
• 2 medium-sized potatoes, peeled and diced
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 2 green chilies, finely chopped
• A few curry leaves
• Rock salt (sendha namak) to taste
• Fresh coriander leaves, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Preparation: Rinse the sabudana under running water until the water runs clear. Soak them in water for about 4-5 hours or overnight. Once soaked, drain any excess water and set aside.
2. Cooking Potatoes: Heat 1 tablespoon of ghee in a pan over medium heat. Add the diced potatoes and sauté until they are golden brown and cooked through. Remove and set aside.
3. Tempering: In the same pan, add the remaining ghee. Once hot, add cumin seeds and let them splutter. Add chopped green chilies and curry leaves, sautéing for a few seconds.
4. Combining Ingredients: Add the soaked sabudana, cooked potatoes, and ground peanuts to the pan. Season with rock salt and mix well.
5. Cooking: Cook the mixture on medium heat, stirring occasionally, for about 5-7 minutes until the sabudana turns translucent and is cooked through.
6. Serving: Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

This Sabudana Khichdi is a light yet nutritious dish, perfect for those observing the Maha Shivratri fast. It's flavorful and provides the necessary energy during the fasting period.

Note: Ensure that all ingredients used comply with the fasting guidelines you follow, as practices may vary.

For more vrat-friendly recipes and insights into Maha Shivratri celebrations, you can refer to NDTV Food.

Wishing you a blessed and joyful Maha Shivratri!

How to make Spicy Paneer Butter Masala

 Spicy Paneer Butter Masala

spicy paneer butter masala

Introduction:
Paneer Butter Masala is a rich and creamy North Indian dish made with soft paneer cubes cooked in a tomato-based gravy. Perfect for pairing with naan or jeera rice!

Ingredients:

• 200g paneer (cubed)
• 2 tbsp butter
• 1 tbsp oil
• 1 cup tomatoes (pureed)
• 1 onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 1/2 cup fresh cream
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp sugar
• Salt to taste
• 1/2 cup water

Instructions:

1. Heat butter and oil in a pan. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook until the raw smell disappears.
3. Pour in the tomato puree and cook until the oil separates.
4. Add turmeric, red chili powder, garam masala, salt, and sugar. Mix well.
5. Add water and simmer for 5 minutes.
6. Stir in fresh cream and kasuri methi. Mix well.
7. Add paneer cubes and let them soak in the gravy for 2-3 minutes.
8. Garnish with coriander leaves and serve hot with naan or rice.

Tips:

• For extra creaminess, add a little cashew paste.
• You can replace fresh cream with milk or curd for a lighter version.

Enjoy your delicious Paneer Butter Masala! 😋

Top 10 Most Delicious Sweets in india || Top 10 sweets in india

 

India is known for its diverse and delicious range of sweets. Here are the top 10 sweets that are popular across the country:

1. Gulab Jamun: Soft, spongy balls made from khoya (reduced milk) and soaked in sugar syrup.

2. Jalebi: Crispy, spiral-shaped sweets made from fermented batter and dipped in sugar syrup.

3. Rasgulla: Spongy, white cheese balls soaked in light sugar syrup, originating from Bengal.

4. Ladoo: Round, ball-shaped sweets made from various ingredients like besan (gram flour), boondi, or coconut.

5. Kaju Katli: Thin, diamond-shaped slices made from ground cashews and sugar, often garnished with silver leaf.

6. Barfi: Dense, milk-based sweets available in various flavors such as pista, coconut, and chocolate.

7. Rasmalai**: Soft, flattened cheese balls soaked in sweetened, flavored milk.

8. **Peda**: Soft, fudge-like sweets made from khoya, sugar, and flavored with cardamom or saffron.

9. **Mysore Pak**: A rich, buttery sweet made from gram flour, sugar, and ghee, originating from Karnataka.

10. **Sandesh**: Delicate, Bengali sweets made from fresh paneer (cottage cheese) and flavored with cardamom or saffron.

How to Make Kova Burfi? || Home Made Sweets

 

Here's a simple recipe for Kova Burfi, a popular Indian sweet.

Kova Burfi

Ingredients:

• 2 cups kova (homemade or store-bought)
• 1 cup powdered sugar
• 1/2 teaspoon cardamom powder
• A few saffron strands (optional)
• Chopped nuts for garnish (optional)

Instructions:

1. Prepare the Mixture:

   • In a pan, crumble the kova and cook over low heat for a few minutes until it softens.
   • Add the powdered sugar and mix well.
   • Continue to cook on low heat, stirring continuously until the mixture thickens and starts to leave the sides of the pan.

2. Add Flavors:

   • Add the cardamom powder and saffron strands (if using) and mix well.

3. Set the Burfi:

   • Grease a plate or tray with a little ghee or butter.
   • Pour the mixture onto the plate and spread it evenly.
   • Let it cool slightly, then cut into squares or diamonds.
   • Garnish with chopped nuts if desired.

4. Serve:

   • Let the burfi cool completely before serving.
   • Store in an airtight container at room temperature for a few days or in the refrigerator for longer shelf life.

Enjoy your delicious homemade Kova Burfi!

How to Make Basen Laddoo Click here

 How to Make Hot Chocolate at Home: Easy and Delicious Recipe?

Indulge in a warm, cozy cup of homemade hot chocolate with this simple and delicious recipe. Perfect for chilly days or a comforting treat any time!

Ingredients:

• 2 cups of milk (or any milk alternative)
• 2 tablespoons of unsweetened cocoa powder
• 2 tablespoons of sugar (adjust to taste)
• 1/4 teaspoon of vanilla extract
• Pinch of salt
• Optional toppings: whipped cream, marshmallows, chocolate shavings

Instructions:

1. Heat the Milk:

   • Pour 2 cups of milk into a small saucepan.
   • Heat the milk over medium heat until it’s warm, but not boiling.

2. Mix Dry Ingredients:

   • In a small bowl, combine 2 tablespoons of unsweetened cocoa powder and 2 tablespoons of sugar.
   • Add a pinch of salt to enhance the flavors.

3. Combine Cocoa Mixture with Milk:

   • Gradually whisk the cocoa mixture into the warm milk until fully dissolved.
   • Continue to heat the mixture, stirring frequently, until it’s hot but not boiling.

4. Add Vanilla Extract:

   • Stir in 1/4 teaspoon of vanilla extract for added flavor.

5. Serve:

   • Pour the hot chocolate into mugs.
   • Add your favorite toppings like whipped cream, marshmallows, or chocolate shavings.

6. Enjoy:

   • Sit back, relax, and enjoy your homemade hot chocolate!

Tips:

• For a richer hot chocolate, you can substitute part of the milk with cream.
• For a dairy-free option, use almond milk, soy milk, or oat milk.
• Adjust the sweetness by adding more or less sugar according to your taste.

Gulab jamun at Home

Watch the Video Tutorial:

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 How to Make Gulab jamun at home ? || Gulabjamun Recipe preparation

Making gulab jamun at home is a delightful process. Here’s a step-by-step guide to prepare this classic Indian dessert:

Ingredients

# For the Gulab Jamun

- 1 cup khoya (mawa)

- 1/4 cup all-purpose flour (maida)

- 1/8 teaspoon baking soda

- 1-2 tablespoons milk (as needed)

- Ghee or oil for frying

# For the Sugar Syrup

- 2 cups sugar

- 1 1/2 cups water

- 4 green cardamom pods, slightly crushed

- A few saffron strands (optional)

- 1 teaspoon rose water or a few drops of rose essence

- 1 teaspoon lemon juice

# Instructions

# Step 1: Prepare the Sugar Syrup

1. **Combine Ingredients**: In a large saucepan, mix the sugar, water, cardamom pods, and saffron strands (if using).

2. **Boil and Simmer**: Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Once it comes to a boil, reduce the heat and let it simmer for about 10 minutes until it slightly thickens. Add the lemon juice to prevent crystallization.

3. **Add Flavor**: Turn off the heat and stir in the rose water or rose essence. Keep the syrup warm.

# Step 2: Prepare the Gulab Jamun Dough

1. **Grate Khoya**: Grate the khoya finely so that there are no lumps.

2. **Mix Dough**: In a mixing bowl, combine the grated khoya, all-purpose flour, and baking soda. Mix well.

3. **Add Milk**: Gradually add milk, a little at a time, and gently knead the mixture to form a smooth, soft dough. The dough should be soft but not sticky. Cover and let it rest for 10-15 minutes.

# Step 3: Shape and Fry the Gulab Jamun

1. **Shape Balls**: Divide the dough into small equal portions and roll them into smooth, crack-free balls. Ensure there are no cracks as they can break apart while frying.

2. **Heat Ghee/Oil**: In a deep pan, heat ghee or oil on medium-low heat. The oil should be moderately hot (not smoking hot) for even frying.

3. **Fry Balls**: Gently slide the dough balls into the hot oil. Fry them in small batches, turning them gently with a slotted spoon to ensure even browning. Fry until they are golden brown all over.

4. **Drain and Soak**: Remove the fried balls with a slotted spoon and drain excess oil on paper towels for a minute.

# Step 4: Soak in Sugar Syrup

1. **Soak**: While the fried balls are still warm, immerse them in the warm sugar syrup. Let them soak for at least 1-2 hours to absorb the syrup and become soft and juicy.

# Tips

- **Temperature Control**: Maintain a consistent medium-low heat while frying to ensure the gulab jamuns cook evenly from the inside out.

- **Smooth Dough**: Make sure the dough is smooth and free of cracks to prevent the balls from breaking during frying.

- **Syrup Absorption**: Let the gulab jamuns soak in the syrup long enough to absorb the flavors and soften.

# Serving

- Serve gulab jamun warm or at room temperature, garnished with a few saffron strands or slivered nuts like almonds or pistachios if desired.

Enjoy your homemade gulab jamuns!

How to Prepare Motichoor Laddu ?

How to prepare Andhra Style Mirchi Bajji at Home || Easy Snacks at House

Mirchi Bajji Recipe

Mirchi Bajji

Mirchi Bajji, also known as chili fritters, is a popular Indian snack made with large green chilies and gram flour batter. Here's a step-by-step guide to preparing this delicious snack:

#### Ingredients:

- **Large Green Chilies**: 8-10 (preferably less spicy varieties like Bhavnagari chilies)

- **Gram Flour (Besan)**: 1 cup

- **Rice Flour**: 2 tablespoons

- **Baking Soda**: 1/4 teaspoon

- **Carom Seeds (Ajwain)**: 1/2 teaspoon

- **Cumin Seeds (Jeera)**: 1/2 teaspoon

- **Turmeric Powder**: 1/4 teaspoon

- **Red Chili Powder**: 1/2 teaspoon

- **Asafoetida (Hing)**: a pinch

- **Salt**: to taste

- **Water**: as needed to make a batter

- **Oil**: for deep frying

#### For Filling (optional but recommended):

- **Tamarind Pulp**: 2 tablespoons

- **Roasted Cumin Powder**: 1 teaspoon

- **Chaat Masala**: 1 teaspoon

- **Salt**: to taste

- **Jaggery (optional)**: 1 tablespoon

#### Instructions:

##### 1. Preparing the Chilies:

1. Wash the green chilies thoroughly and pat them dry.

2. Slit each chili lengthwise, keeping the stem intact and removing the seeds (if you prefer less heat).

3. Optionally, you can prepare a filling by mixing tamarind pulp, roasted cumin powder, chaat masala, salt, and jaggery. Fill this mixture into the slitted chilies and set aside.

##### 2. Preparing the Batter:

1. In a mixing bowl, combine gram flour, rice flour, baking soda, carom seeds, cumin seeds, turmeric powder, red chili powder, asafoetida, and salt.

2. Gradually add water to the dry ingredients, whisking continuously to form a smooth, thick batter without lumps. The batter should be of coating consistency.

##### 3. Frying the Bajjis:

1. Heat oil in a deep frying pan over medium heat.

2. Dip each chili into the batter, ensuring it is well coated.

3. Carefully slide the coated chilies into the hot oil.

4. Fry the chilies in batches until they turn golden brown and crispy, turning occasionally for even cooking.

5. Remove the fried bajjis with a slotted spoon and drain excess oil on paper towels.

##### 4. Serving:

1. Serve the Mirchi Bajji hot with your favorite chutney, like mint chutney or tamarind chutney.

2. You can also sprinkle some chaat masala on top for extra flavor.

Enjoy your homemade Mirchi Bajji with a cup of tea or coffee!