Haleem

Servings: 25 people (OR 4 dishes)

Ingredients:

haleem masala

• 2 lbs. of boneless beef stew
• 2 lbs. of beef bone for soup
• 1 cup Channa Daal
• 1 cup Moong Daal
• 1 cup Maash Daal
• 1 cup Masoor Daal
• 1/2 cup cracked wheat
• 2 medium sized onions (sliced)
• 1/2 cup oil
• 2 tablespoons freshly ground garlic
• 2 tablespoons freshly ground ginger
• 50 g Haleem Masala
• 7-8 tomatoes peeled and cut
• 5 tablespoons plain yogurt

boneless beef stew and
2 beef bone for stew

For broth:

• 7 garlic cloves
• 2 pieces of ginger (1 inch each)
• 2 tablespoons sea salt
• 1 and teaspoon ground chili
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/5 teaspoon clove powder
• 1 black cardamom
• 12 cups water

Garnish:

• fried onions
• ginger
• cilantro
• green chilies

Directions:

Mix the 4 kind of daal (chaana daal, moong daal, maash daal, masoor daal) in one bowl. Wash them 3-4 times, then let them soak for 2-3 hours.

While the daal is soaking, take all 2 pounds of beef bones (except two bones as we will use those later) and put in a pressure cooker. Add in the small onion, garlic cloves, ginger, and spices.








Pour in 12 cups of water as well, put the lid on the pressure cooker and let it cook on medium-high heat for 2 hours.

After 2 hours, turn off the heat, and wait for the steam to leave the cooker before taking the lid off.

Once the steam is gone, take out the bones, and take out 3 cups of the broth to freeze (to use in another recipe like vegetable palau).

Drain the lentils, and add in the lentils (daal) into the broth in the pressure cooker. Stir it a few times, then put the lid back on the cooker, and cook it on medium heat. When the cooker starts whistling, cook it for 10 minutes while it is whistling, then turn off the heat. Wait until the steam is gone, before taking off the lid.

The cooked lentils with the broth will look like this (see picture above). Taste the spices, and if you want it a bit more spicy then add 1 teaspoon sea salt and 1 teaspoon of red chilli powder into this mixture. Use a hand mixer to grind this mixture until it has become smooth (it will take about a minute or two).

Take the cracked wheat and put in a small pot. Roast it on medium heat, stirring it continuously. It will take about 5 minutes to roast, then add 2-3 cups of water and let it cook until it becomes soft and all the water is gone.

Add this to the cooked lentils mixture and mix as is.

In another medium sized pot, slice two medium sized onions and add to the pot. Add in 1/2 cup oil and fry the onions on medium-high heat until they have become golden brown. Add in the ground garlic. A minute later, add in the boneless beef stew and the 2 beef bones (we add this, because it will make the beef stew tender faster), and stir.

onions have become golden brown

After 5 minutes add in the ground ginger and stir again. Then add in the haleem masala. Stir again 2-3 times.














Then add 4 cups of water, lower the heat onto medium.
Put the lid on the pot, but have it tilted a little bit so that the pot is not completely covered, and let it cook for one hour.








After one hour, check if the meat is tender, if it is not, then cook it until it becomes very tender. Add more water to the pot if need be, and lower the heat more and have the lid completely on.

Once the meat has become tender, add in the tomatoes and yogurt.

Stir until both have dissolved and when the oil is starting to separate. Turn off the heat, and take out both the bones and get rid of them.

Ground this meat in a food processor or just use fork and separate each particle of cooked meat and then add to the lentil mixture. Add it in slowly and gradually mix by using a stainless steel big spoon.

Garnish with fried onions, ginger, cilantro, and green chilis. Enjoy with naan, roti, or just eat alone.

This haleem is good enough for up to 25 people or it is a good size for 4 dishes. Freeze the rest of the haleem (without garnish).

Maash Daal Bhaley

Ingredients:

For Maash Daal pakora:

• 1 and 1/2 cup Maash Daal OR Moong Daal
• 1 teaspoon freshly ground garlic
• 1 teaspoon freshly ground ginger
• 1 small onion (cut into 4 pieces)
• 1 teaspoon salt
• 1 teaspoon red chili powder
• a pinch of baking soda
• 1 teaspoon cumin powder

Prepare yogurt:

• 1 kg of plain yogurt
• 1 teaspoon salt
• 1 teaspoon black ground pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 onion (cut into thin slices)
• 1/2 can of chickpeas (optional)
• 1 green chili
• 1 teaspoon chaat masala
• 4 tablespoons amli chatni

Directions:

Soak the Maash daal in water for 2 hours.

Ground the daal with the other ingredients for pakora.

Add a cup of oil in a non-stick deep pan turn the heat onto medium-high. Using a latel or tablespoon, place the mixture in the boiling oil, as seen in picture.

Fry them, and turn them over when the bottom becomes a golden brown.

Put a towel paper on a plate, and put each pakora onto it, so that it soaks up the oil.

Once all of them are done (I freezed half of them), soak the other half in water for 10 minutes.

In the yogurt, mix in salt, pepper, cumin and coriander powder.

Cut the onion in to thin slices and soak them in water for 5 minutes. Drain the water.

Drain the water from the bhale bowl.

Pour half of the yogurt mixture into a flat 2 inch deep dish, and place the bhale as seen in picture

Evenly place the sliced onion, chickpeas, and chopped green chili.

Then pour the rest of the yogurt.

Sprinkle the chaat masala and spread the amli chatni.

Your mouth-watering dahi bhale is ready to serve. Enjoy!

Gur Chawal (Brown Sugar Rice)

Ingredients:

• 3 cups of Basmati rice.
• 1/2 cup cooking oil
• 1/4 cup butter
• 3 cardamoms
• 3-4 cloves
• 2 gur pieces (gur is made from sugar cane extract)
• 1 and 1/2 cup brown sugar

Directions:

Take the Rice and soak them in water for 15 minutes.

Take a pot and put gur pieces, brown sugar, and 1 and 1/2  cup of water, on medium-high heat. Let it boil. Keep stirring until the mixture becomes thick. Turn off the heat and set aside.

Put 4 and 1/2 cups of water into a pot, along with 1/4 cup butter, cooking oil, cardamoms, and cloves, and put on stove on high heat OR you can use only one cup butter.

When the water starts boiling, drain the water from the rice, and put the rice in the pot. Gently stir 1-2 times.

When there is a little bit of water left in the pot, pour the brown sugar mixture into the pot, and stir.

add in the brown sugar at this point

will look like this when brown sugar mixture is added in

After 5 minutes, turn the heat onto low for 10 to 15 minutes, and cover the pot with lid.

Note: After 15 minutes, when you take off the lid, and the rice is not soft, then sprinkle 1/4 cup milk and then put the lid back on for 10 minutes.

put the lid on at this point.

After 10 minutes, turn off the stove, and garnish (almonds, raisins, coconut, cherries) with the dry fruits, and leave it for 10-15 minutes, then gently mix.

Your Gur/Brown Sugar Rice is ready to serve, enjoy!

Shami Kebabs

Servings: 45 shami kebabs

Ingredients:

• 2 cups channa daal
• 3 lbs. ground beef
• 1 small onion (cut into 4 pieces)
• 5-6 cloves of garlic
• 1 tablespoon freshly ground ginger

Spices:

• 2 teaspoon cumin powder
• 2 teaspoon coriander powder
• 1/3 teaspoon ground cinnamon
• 1/4 teaspoon clove powder
• 2 black cardamom
• 2 and 1/2 teaspoons sea salt
• 2 teaspoon red chili powder
• 1 teaspoon black ground pepper

To add after mixture has been grounded:

• 1 large onion (diced)
• 2 tablespoon chopped mint
• 4 chopped green chilies

Directions:

Wash the chaana daal three times then soak in water for an hour.

In a medium sized pot, add in the ground beef, spices, small onion, ground garlic, 2 cups of water and cook on medium heat for 1/2 hour.

Half an hour later, add in the soaked chaana daal with its water into the pot. And cook until the chaana daal becomes soft and when all the water in the pot has dried.

will look like this when the water has dried

Turn off the heat, and set aside until it has cooled down.

Once it has cooled down, divide the cooked mixture into 5 parts and ground each part then put in a big bowl. 

When all the mixture has been grounded, take the large diced onion, chopped mint, and chopped green chilies and add it into the grounded beef mixture. Mix with hands.

With hands, make the kebabs as seen in picture.

This recipe makes 45 shami kebabs. After freezing them while they are still in the trays, put them in a Ziploc bag and place in freezer. Whenever you need one, beat an egg, dip each kebab into the egg, and fry it in a frying pan with a little bit of oil. One egg is good enough for up to 12 kebabs.

Enjoy with chicken palau or meat palau. OR eat with tea in the afternoon!