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Nepali Bhadgaule Topi
45.00Pln
Shan Haleem, 60g
Haleem is popular in Persian, Pakistani, Hyderabad, Bangladesh cuisine. This is a special dish served during Ramzan in Hyderabad and Pakistan. It is made of wheat , lentils , Meat and spices . The traditional way of making haleem is by slow cooking the soaked wheat, lentils, spices along with the meat for six to seven hours, followed by pureeing it into a thick soup constituency. This kind of Preperation take too much of time to prepare, instead of this prepare it by using Haleem Masala Mix. Its very easy to cook and less time consuming process.
Ingredients:
Salt, Red Chilli, Turmeric, Black Pepper, Curry leaf, Coriander, Nigella Seed, Cumin, Green Cardamom, Bay Leaf, Black Cumin, Clove, Ginger, Dehydrated Onion, Garlic, Citric Acid, Maltodextrin, Cane Sugar, Canola Oil, Silicon Dioxide (Anticaking Agent), Dried Papaya Powder.
*No Preservative, No Artificial Food Colour.
| Nutritional Information | ||
| Serving per Package :5 | ||
| Serving per Size: 10g | ||
| Qty per servinng | Qty per 100g | |
| Energy | 121kJ (29kcal) | 1218kJ (290kcal) |
| Protein | 1g | 10g |
| Fat, total | 1g | 10g |
| -Saturated | 0g | 0g |
| Carbohyderate | 4g | 40g |
| -Sugars | 0g | 3g |
| Fibre | 2g | 20g |
| Sodium | 1570 mg | 15700 mg |
Preparation Method:
| Beef/Chicken | 500g,4-6 large boneless portions |
| Bones | 500g |
| Ghee/Oil | 2 cup/350g |
| Onion | 1 medium. Sliced |
| Wheat | 1 cup/200g |
| Dal Chana | ½ cup/100g/split yellow gram |
| Barley | 3 tablespoons / 25g |
| Shan Haleem Masala Mix | One packet (use less for mild hot) |
Serving suggestion:
Garnish with fried onions, finely chopped ginger, green chillies, Shan Chaat masala and lime juice. Serve 6-8 persons.
Tips for best result:
Use boneless meat portions from leg and breast.
Cooking Instructions:
1. Soak grains and pulses in water for 1-2 hours. In half a cup of hot ghee/oil add meat and Shan Haleem Masala Mix.
2. Fry for few minutes and add 12 glasses of water. Then add the soaked pulses and grains. Cover and cook on low heat until the meat is completely tender (4-6 hours). Stir occasionally. Remove from heat and separate meat and bones from the curry. Discard the bones.
3. Finely shred the meat by mashing it with a wooden spoon or in a blender with some water. Avoid making the meat into a paste. Pass the curry through a small holes sieve and collect the drained liquid. Blend the grains on top of the sieve with a wooden spoon or grind half the quantity in a blender to make a coarse paste.
4. Do not grind it to a fine paste. Mix together the shredded meat, curry and grains. Bring to boil. Cook on low heat for 30 minutes. Stir frequently. Heat the remaining ghee/oil. Fry the sliced onions until golden and stir it into the Haleem. Cover and cook on low heat
