Hyderabadi Haleem

 

 When i was kid we used to eat haleem once or twice during ramazan and in my mom's friend's kids marriages. I remember my mom too made this at home. Now during ramazan you get to see many irani cafes and small restaurants sell haleem. At some outlets one has to stand in a queue to buy haleem.  They are many famous restaurants who sell haleem like Pista house, cafe 555, Shah Ghouse, cafe bahar, sarvi, paradise and bawarchi. 

I ate haleem 3 years back before coming to Canada and my fb page is getting flooded with haleem pics this year. I was going into self pity mode. Then i thought let me check if my favourite chef did any video of haleem.  Woh allll he did chicken and mutton haleem videos and he makes it so simple too. I love Vah reh vah chef and he is a boon for the people who are living outside and don't have access to hyderabadi food in particular street food. I may be wrong in saying haleem as street food but the haleem outlets can be found in each and every corner of the gallis in hyderabad. 

Making haleem is a tedious process and it does take much time. But the end results will be superb and worth the time invested in making this. This is a quick method of making haleem from sanjay thuma of vah reh vah chef. Here goes the recipe and the ingredients:-

Ingredients:-

Lentil and masala powder 

Kabab chinni 10

Pepper 10

Cinammon 1 inch

Cloves 2

Shahi zeera 1/4 tsp

Green cardamom 3

Cummin 1/4 tsp

Udad dal 2 tbsp

Seasame seeds 1 tbsp

Moong dal 2 tbsp

Masoor dal 2 tbsp

Channa dal 2 tbsp

Almonds 10 

Oats 3 tbsp

Broken wheat / dahlia/godum rava 1/2 cup

Make powder of all the above

Chicken bone less

Ghee 5 tbps

Green chillies 5

Onion 2

Ginger garlic paste 2 tbsp

Curd 2 tbsp

Chicken stock 2 cups

Mint leaves chopped

Coriander leaves chopped

Lime juice 1 tbsp

Boiled egg

Cashew

Salt to taste

Slice onions and deep fry them.

Method:-

Take ghee in a cooker. Add ginger garlic paste. Saute until ginger garlic paste loose its raw smell.

Now add chicken. Mix well. Add chicken stock. Add fried onions and keep some aside for garnishing.

Add curd,green chillies,chopped coriender and mint. Add salt.

Mix well. Now add the lentil and masala powder. Mix while adding the powder.

Let it come to boil. Mix throughly. Cover the cooker with the lid and cook for 2 whistle.

After 2 whistle reduce the flame to slow and cook for 45 minutes.

After 45 minutes with a potato masher mash the chicken.

Mix throughly, adjust salt.

Once you get the right consistecny add the rest of the ghee and lime juice.

Serve haleem with egg,fried onions and cashew.

Believe me this is very simple, only hard part is mashing with the potato masher. As you mash it while it is getting cooked, there are chance of the steam hitting your hand so be careful. What i did is i switched off the stove, placed the cooker on the floor and i mashed it with potato masher, it doesnt take much time as chicken is cooked for 45 minutes.

Lentil and Spinach Vada ( Chana dal and palak vada)

This recipe came in good house keeping magazine long time back, i was going through my recipe book and found this recipe in a small book which came with good house keeping magazine. These vadas minus spinach (palak) is best eaten at the street vendor bandi with chopped onions and chat masala on it. Had boiled spinach in my fridge so made these with chana dal. Here goes the recipe:-

Ingredients:-

Chana dal/Lentil 1 cup soaked for 2-3 hours
Spinach/Palak 10-15 leafs boiled
Onion 1 chopped finely
Green chillies 1 chopped finely
Ginger an inch pc chopped finely
Curry leaves few
Coriander leaves few chopped finely
Cooking soda a pinch
Salt to take
Oil for deep frying

Method:-

Grind chana dal into coarse mixture. Add all the other ingredients and mix it with hand.

Take a tennis ball size mixture and press it on one hand with the other hand, make small patties.

Deep fry in batches until brown colour and serve hot with any chutney of your choice

Isn't it easy and simple....

Egg Puff

Egg puffs....takes you back to your college days. Money given by mom is well spent at the bakery next to your college. And also any visit to a local bakery end up in buying puffs and dil kush. I have been told by the friend to use puff pastery sheet for the puffs. Have used it quite a few times and very satisfied with the out come. This recipe calls in for very few ingredients and can be done in 30 minutes. Here goes the recipe:-

Ingredients:-

Puff Pastry  8 square sheets
Boiled eggs 4 sliced into half
Butter 2 tbsp
Egg 1 beaten

How to make the puffs

Sprinkle salt and pepper on the sliced eggs. You can sprinkle anything of your choice, like chat masala,fried onions,red chilly powder or anardana.

Take one square sheet of puff pastry. Place the half slice of boiled egg. Apply water on two sides of the sheet and bring them together over the egg and stick it.

Make all the puffs similarly.

Pre-heat oven at 325 degrees celcuis.

Apply butter on a baking tray.

Place each puff on the tray. Apply egg on the each puff.

Bake it for 20 minutes.

Serve hot with any sauce of your choice.

Bhujiya Sandwich

 This is street food in Hyderabad. This sandwich we used to eat near Anjali theatre in General bazar in secunderabad. When ever we used to go to general bazar for shopping we used to either eat this or chat. The main dis-advantage of living out of the country is that you wont get all those street food here. Even if we get it doesnt taste the same. We always eat brown bread but this sandwich taste good with white bread. Here is the recipe:-

White bread 4 slices
Butter to spread on the bread slices
Green chutney (mint chutney)
Tomato ketchup
Onion chopped 2
Tomato sliced
Cucumber sliced

Method:

Spread butter on both side of the bread.

Then spread tomato ketchup on top of the butter and spread green chutney on top of another slice.

Place cucumber slices and tomato slices on one slice and cover it with another slice of bread.

Mix sev and chopped onion.

Spread sev and onions on the top of the sandwich.

Papdi Chat

Papdi chat i was forced to do.It so happened one day i wanted to make muruku.I took the flour in a bowl,added ajwain,salt and butter.Poured warm water and started kneading the dough.Then to my horror i realised the flour is not rice flour but maida/plain flour.I never ate muruku made with maida.Then made the dough and kept it to rest for while and gave my brain some time to think what to do with the maida.

Googled for the idea and saw shailu's website where in she made papdi chat.So lifted the idea from there and made this chat.Luckly had the sev at home and the outcome was excellent.

Ingredients:-

Maida 1 cup

Ajwain 1 tbsp

Butter 2 tbsp

Salt as per taste

Oil for deep frying

For chat

Boiled potato

Sev

Curd

Finely chopped onions

Finely chopped coriander leaves

Tamarind chutney

Green chutney-- Check here for the recipe.

Method:-

For tamarind chutney

Jaggery 1 tbsp crushed

Tamarind size of small half lemon

Cumin seeds (roaster) 1tsp

Red chilly powder 1tsp

Salt as per taste

Grind cumin into fine powder,mix tamarind pulp,jaggery,red chilly powder and salt.Add little water and boil for 4-5 minutes.Let it cool and can be stored for long.

Make small puris with the dough.Poke the puris with a fork and deep fry until cripsy.Once cool store in a air tight container until use.

Arrange papdis in a plate.Put some boiled potato on that.Then add little green chutney and tamarind chutney.Then keep little of chopped onions and coriander leaves.

Lastly add curd and sev and serve immediately.

Mirchi Bajji

Ingredients:-

Long green chillies 1/2 kg

Besan 1/2 kg

Cooking soda a pinch

Salt as per taste

Oil for deep frying

For stuffing

Ajwain 2 tbsp

Sesame (til) 1/4 kg

Dry coconut 4 tbsp (shredded)

Zeera 2 tsp

Tamarind size of a small lemon

Make a fine paste of all the above without adding water

Method:-

Slit green chillies and remove the seeds.Soak the chillies for 5 minutes in warm water,by doing so the chillies leave there hotness in the warm water.

Remove from water and pat dry on a cloth.

Make a thick batter of besan,cooking soda and salt.

Stuff the chillies with the stuffing well and dip each one in the batter and deep fry till golden brown.

Take them on a tissue and sprinkle chat masala and serve hot.

Khaman Dhokla --- Indian Cooking Challenge

Ingredients:-

For Batter:

Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)

Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering

Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves
Little water + Oil to be topped on dhoklas

Method to prepare:

1.Mix curd with water. Add besan and mix well and see to it that there are no lumps.The batter should be of idle batter consistency.

2.Add water if needed and add the soda.

3.Keep it aside to rise for 1 hour.Fill the pressure cooker with water and place a small bowl so that you can keep a plate with dhokla batter.

4.To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

5.Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate.

6.Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle.

7.After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

8.In a bowl, mix 3 tsp of water along with a tsp of oil

9.Remove the plate from the pan, pour the water and oil mix over the top.For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.

10.Cut the dhokla's into shapes of your choice.

I followed exactly the ingredients and the procedure mentioned by srivalli and the dhoklas came very softly.Dhoklas are my hubby's fav and i don't like dhoklas but i ate most of them.

This is my entry to indian cooking challenge started by Srivalli.

Pani Puri/Gol Gappa

Ingredients:-

Puris:- 20 (Brought it from the store)

Boondi 1/2 cup

Stuffing:-

Chickpeas 1/2 cup (boiled)
Potatoes 1 (boiled and mashed)

Mix chickpeas and potatoes with little salt and keep aside.If you want more spicy add red chilli powder

Pani puri water

Pani Puri Masala 5tsp
Water 5 cups
Pinch of black pepper powder a pinch
Chaat Masala 1/2 tsp
Lemon juice 1 tsp
Salt little

Tamarind Paste
Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp
Red chilly powder 1/2
Oil 1 tsp
Salt to taste

Heat oil,add tamarind pulp and water,bring it to boil.Then add jaggery,sugar,red chilly powder and salt.Let it cool.

How to serve:-

Add bondi to the pani puri water.
Poke a small hole in the center of the puri
Stuff with the potato mixture.
Put 1/2tbsp of tamarind paste.
Dip the puri in the pani puri water and gulp it down :))))))

This is my entry to Sunday Snacks - Chaats/Indian Street Foods event hosted by Pallavi.

Punugulu and Awards

Ingredients:-

Dosa batter 1 cup
Zeera 1 tbsp
Rava (sooji) 4 tbsp
Soda 1/4 tsp
Salt as per taste
Oil to deep fry
Method:-

1. Take thick dosa batter add zeera,sooji, salt and soda.The batter should be like vada batter very thick.


2. Take the batter in hand and make small rounds and drop in the oil slowly.


3. Fry till golden brown and take it on a tissue paper

Serve punugulu with any podi (chitla podi,karapak podi ect..).But my kids ate this with tomato sauce.Onions,ginger and green chillies add more flavour, because my kids don't like i didnt use it.Sooji makes punugulu more crispy.
Now coming to my awards.I have been showered with awards from my dear friends Anusriram and Priya .It was really unexpected,i am very happy that within 1 1/2 month of starting my blog i have made friends.Thanks a lot anu and priya for giving me such a beautiful awards.
This award is from anu




The award states that-These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.



My list of 8 blogger friends are



Priya
Pooja
Deepa hari
Rekha
Lubna
Adlak's
Priyasriram
Trupti

These awards are given to me by Priya.




I pass on all these awards to my blog friends,pls accept the awards from me.Btw this is the first time i got awards and 1st time i am giving to u all
cheers.

Chicken Frankies

Yesterday night i made chicken Frankie's for dinner.I made it for the first time and came out very well.I ate chicken Frankie's in mumbai long time back, i still relish that taste.I got the recipe from the net and did few changes in it.Few i made with tomatoes and few i made it without tomatoes.

Without tomatoes

Ingredients:-

For stuffing:-

Chicken (boneless) 250 gms (shredded)
Onions 2
Ginger small piece
Garlic 1 pod
Egg 1
Amchur powder 2-3 tbsp
Chilly powder 1 tsp
Coriander powder 1/4 tbsp
Garam masala powder 1/2 tsp
Tomatoes 1
Olive oil 3 tbsp
Salt as per taste

For outer roll :-

Wheat flour 1 cup
Maida 1/2 cup
Oil 2 tbsp
Salt

For Salad stuffing:-

Onions 1 (thinly chopped)
Lettuce few (chopped)
Tomatoes (chopped)
Chat masala 3 tbsp
Lemon juice 1tbsp
Salt as per taste

With tomatoes

Method:-

1. Knead soft dough with wheat flour,maida,salt and oil.Keep it aside.


2. Heat oil in a pan,add ginger and garlic,saute for 2 min and add onions


3. When onions are pink in colour,then add tomatoes.Cook till the tomatoes are cooked.


4. Add chicken and salt,let it cook for 3-4 min


5. Add coriander powder and chilly powder.


6. Cook till chicken is cooked.


7. Lastly add garam masala powder and amchur powder and remove from the stove.


8. Beat egg in a bowl and add little salt.


9. Roll out wraps similar to rotis.


10. Place the wrap on hot tava, brush the egg generously and turn it and cook with oil.


11. Once the wrap is cooked, place the wrap on a plate,spread the salad stuffing and sprinkle salt,chat masala and lemon.Then add the chicken.Roll the wrap into a mouthwatering Frankie's