हैदराबादी शाकाहारी हलीम | HYDERABADI VEGETARIAN HALEEM - KHICHDA
1.3 هزار بار بازدید -
3 سال پیش
-
RECIPEIngredientsTo serve 10 -12 persons1/4
RECIPE
Ingredients
To serve 10 -12 persons
1/4 kg. wheat
1/4 kg. jawar (sorghum)
1 tbs. Bengal gram, yellow gram, red gram, split black gram, pigeon pea
1 bay leaf, 2 small sticks cinnamon, 1/4 tsp.shah jeera, 2 aniseeds, 6 cloves, 3 cardamoms, 8 kabab chini
4 green chillies
1 " ginger
1 tbs. garlic paste
1 tsp. cumin seeds, fenugreek seeds, mustard seeds
2 small pieces red chillies
1 tsp. chilli powder
6 tbs. oil
1 tbs. ghee
1/4 cup each coriander leaves, mint leaves
METHOD
Soak wheat and jawar overnight and pressure cook for eight whistles. Grind the mix to a coarse paste. Soak Bengal gram, black gram and pigeon peas, overnight. Cook all the dals in a pressure cooker upto two whistles. In a big enough pressure cooker, heat oil and add red chillies, cumin seeds mustard seeds and fenugreek. When they crackle, add curry leaves, whole garam masala and saute' for a couple of minutes., Add onions, salt and cook till the onions turn transparent. Add ginger-garlic paste, turmeric powder and chilli powder. Keep stirring all the while . Add the wheat-jowar paste and mix thoroughly. Add the dal mix, sufficient water, fresh coriander, mint leaves and cook till the broth thickens. Add juice of lime, garnish with fried onions, mint leaves coriander and serve hot
Nutrition
Wheat and jowar are rich in carbohydrates and fibre, pulses are rich in protein. This makes a complete meal. It is best eaten in the afternoon, supplementing with a salad and/or curds.
#haleem #hyderabadi haleem #hyderabadi #veg haleem #hyderabadifood
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Ingredients
To serve 10 -12 persons
1/4 kg. wheat
1/4 kg. jawar (sorghum)
1 tbs. Bengal gram, yellow gram, red gram, split black gram, pigeon pea
1 bay leaf, 2 small sticks cinnamon, 1/4 tsp.shah jeera, 2 aniseeds, 6 cloves, 3 cardamoms, 8 kabab chini
4 green chillies
1 " ginger
1 tbs. garlic paste
1 tsp. cumin seeds, fenugreek seeds, mustard seeds
2 small pieces red chillies
1 tsp. chilli powder
6 tbs. oil
1 tbs. ghee
1/4 cup each coriander leaves, mint leaves
METHOD
Soak wheat and jawar overnight and pressure cook for eight whistles. Grind the mix to a coarse paste. Soak Bengal gram, black gram and pigeon peas, overnight. Cook all the dals in a pressure cooker upto two whistles. In a big enough pressure cooker, heat oil and add red chillies, cumin seeds mustard seeds and fenugreek. When they crackle, add curry leaves, whole garam masala and saute' for a couple of minutes., Add onions, salt and cook till the onions turn transparent. Add ginger-garlic paste, turmeric powder and chilli powder. Keep stirring all the while . Add the wheat-jowar paste and mix thoroughly. Add the dal mix, sufficient water, fresh coriander, mint leaves and cook till the broth thickens. Add juice of lime, garnish with fried onions, mint leaves coriander and serve hot
Nutrition
Wheat and jowar are rich in carbohydrates and fibre, pulses are rich in protein. This makes a complete meal. It is best eaten in the afternoon, supplementing with a salad and/or curds.
#haleem #hyderabadi haleem #hyderabadi #veg haleem #hyderabadifood
Your queries:
haleem recipe
haleem veg or non veg
veg haleem near me
non veg haleem
veg haleem price
veg haleem in hyderabad
veg haleem ingredients
veg haleem pista house
haleem veg or non veg
veg haleem
best veg haleem in hyderabad
non veg haleem
khichda
muslim khichda recipe
veg khichda
hyderabadi mutton khichda recipe
3 سال پیش
در تاریخ 1400/08/13 منتشر شده
است.
1,306
بـار بازدید شده