The final third Saturday of the year has come. I was just wondering how quick 2015 has moved by. I always have a ranting session at the end of the year, so I will leave it towards the last post for the year, InShaAllah. We started off this year with Sathya’s Carrot Rice and have had some lovely guests visiting my space this year.
“Be My Guest” has been a dear baby to me. From my favorite bloggers to those who gladly chipped in with their lovely recipes, it has been an exciting journey so far. Meena started it off and Alhamdulillah, I must say that I have enjoyed working on each and every of the 56 guest posts – this one is number 57 – that have appeared on my little space, right from the initial mails, to coordination till getting the whole thing in place. From being a weekly affair, it went on to being once in a fortnight, then once in three weeks and now it is a monthly affair.
I am actually in two minds now – whether to stop the series completely or continue it in parts. I am glad that I have received a few interested voices and would only be happy to have them here. So I won’t really say it is the end. Sometimes, when things get a bit difficult to manage, it is better to let it loose rather than holding it tight and trying to make it happen somehow. 🙂 As much as I have enjoyed the series, there has been times when I have felt worried whether I would have a month without any post, especially because this was a running series and I felt a pressure to keep it moving. Alhamdulillah, I must say that I was blessed with such cooperative blogging buddies who have given posts as soon as they could or have moved ahead to accommodate my request. I am sincerely thankful for those little gestures from them. I am not in a mood to stop the series altogether, just that it will not be monthly, or better put – it will be on the third Saturdays of months that I may get a guest post or feel like having a fellow blogger on my space. Whoever would love to be a part of this series, please do ping me on firstname.lastname@example.org and we can take it up from there! 🙂
My first tryst with Lubna was while working on her Ramadan guest post when I had just started blogging. As soon as I saw her message for the guest post, I rubbed my eyes twice. “What? Am I dreaming?” was my initial reaction. 🙂 I have always admired Jehanne, and Lubna is also in the same par, though I was never open about my admiration, maybe because I felt she was not as warm as Jehanne is – I hope Lubna does not kill me reading this, hehe… But slowly and steadily, we have found a very lovely and warm friendship that has blossomed. I guess the space worked and Alhamdulillah, we are now good blogger buddies. I may have virtual relationships by blogging but one important lesson I have learned through them which even my personal friends couldn’t teach me was the necessity to give space in a relationship. It is a must for it to grow – and it holds true in any relationship: parents, kids, friends, spouse, office mates… anybody in your life… There is a space that has to be respected and you will always keep the relationship; intrude into that space and the altitude of the relationship may change altogether. I feel that principal worked for Lubna. While we were having a chat, I just popped the question of having her as a guest and she was so ready. When she asked me whether I had any recipe in mind, Haleem it was; since on the other side, Meena and I were having a foodie discussion about it. 😉 Lubna, being from Hyderabad, has to be a master in making Haleem, right? Even though I enjoy the dish so much from restaurants, seeing the lost list of ingredients just pulls me back from trying it. And there she goes to make my life easier! Next time I make chicken korma, I am going to keep some aside just to make this. Oh… just look at it, I am literally drooling…
OK, now let me stop drooling and allow my guest to do the talking! 🙂
As-salamu alaykum wa rahmatullahi wa barakaatuhu…..
Warm welcome to sweet readers of ‘The Big Sweet Tooth’. It is my pleasure to share my favourite recipe with you here. I know Rafeeda from four years now (correction: 2.5 years it is, Lubna! 🙂 ). Though we never met in real, the virtual interaction between we two is so strong that I never felt I never met her personally. Apart from cooking and blogging we share lot more things over chats and she is like my soul sister over the borders. I always enjoyed her Ramadan guest posts on my blog and so when Rafeeda asked me to do a post for her blog…I thought what I can make to fit in for her readers. When I asked her if there is any particular recipe she is looking out from me…then she said, she liked to try Haleem, but the longer ingredients and preparation steps are keeping her away on trying this yum recipe and also she asked me whether I can share any easy Haleem recipe. Without any delay I started working on the recipe and ended up with this indulging recipe of ‘quick and simple version of Haleem.
Haleem doesn’t need any introduction. It is a yum delicacy mostly made during Ramadan in many parts of India now. This recipe is served as first course meal in many Hyderabadi weddings too. Authentically Haleem is made in large vessels by simmering overnight. But today I am going to share with you cheat’s way of making Haleem which is quick, easy and simple. Whenever I get leftover ‘Chicken Khorma’ at home, the next day I use it up in making Haleem.
150 gms. Leftover Chicken Khorma
2 tbsp. Chana dal
¼ cup yellow Moong dal, lightly roasted
3 tbsp. Urad dal
½ cup Wheat Rava/Dalia
1 tbsp. Black pepper powder
1 big Onion, finely sliced
1 tbsp. Ginger-Garlic paste
1 tbsp. Garam Masala
3 Cardamom, 3 1’ pieces of Cinnamon and 3 Cloves
½ tbsp. roasted Cumin powder
3 Green chills, chopped
½ cup Coriander leaves
10 Mint leaves
6 tbsp. Ghee
1 Cinnamon stick
1 Bay Leaf
1 Onion, finely sliced
- Wash and soak urad dal, yellow moong dal and chana dal for 20 minutes. In another bowl wash and soak wheat rava/dalia in enough water.
- Add 1 cup of water to leftover chicken pieces along with gravy, Bring it to boil. Simmer for 10 minutes. Turn off the flame and when the chicken pieces are cool enough to handle, gently shred the chicken pieces, reserve the water and discard the bones. Set this aside.
- Drain the water from dals and add to pressure cooker with enough water. Pressure cook for 3-4 whistles or until dals turn soft. Once the pressure settles down, smash the dals using wooden smasher or grind to fine paste. Remove into a bowl and set aside.
- In the same pressure cooker, drain and add wheat rava with enough water. Pressure cook for 2 whistles. When the pressure settles down, add this to above ground dals and combine.
- In a wide heavy bottom cooking vessel, add oil. To this add cinnamon, cardamoms and cloves. When the spices start to release their aroma, add finely chopped onions along with chopped green chilies. Fry on medium heat until sliced onions turn translucent.
- Now add ginger-garlic paste and saute until raw smell wafts. To this add dals and dalia paste along with shredded chicken and the water in which chicken khorma was boiled (from step 2).
- Combine by adding red chili powder, turmeric powder, garam masala and salt. Add 4 cups of water and cook on low flame by covering with a lid. Stir in between to avoid sticking at the bottom of the vessel.
- Cook for 30-40 minutes and sprinkle black pepper powder, roasted cumin powder, mint leaves and coriander leaves.
- Stir to combine all and turn off the flame when the Haleem reaches medium thick consistency, as Haleem tends to thick upon cooling.
In a small kadai, add 6 tbsp. of ghee and when the ghee is warm add cloves, cinnamon and bay leaf. When the spices start to release their aroma, remove them from ghee and add finely sliced onions. Fry until onion slices turn nice golden brown. Be careful not to burn the onion slices. When the onions are nice brown, turn off the flame and pour this tempering/bagar on the Haleem and serve warm by garnishing with fresh onion slices and lemon wedges.
NOTE: As the chicken khorma has already got salt in it, adjust salt accordingly. Upon cooking, you can even add dalia to dals and grind to fine paste. I did not do it as I was using fine wheat dalia.
Thank you Rafeeda for inviting me over to your blog and it’s been wonderful to write for you all.
She is currently on a low profile because of the recent Chennai rain disasters. Let us all pray for her to come back to normalcy as soon as possible. JazakAllah khairan for coming over and gracing my little space. It was such a pleasure having you and your delicious looking quick haleem over here! 🙂
Hope all of you have a great weekend ahead… 🙂