Indian Dishes

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Haleem

Ingrediants Needed:

  • 2 kg mutton
  • 2 tsp ginger paste
  • 5 tbsp urad dal
  • 1 tsp red chilli powder
  • 2 cup curd
  • 1/2 cup cashews
  • 1/2 tsp peppercorns
  • 1/2 cup ghee
  • 1/2 cup mint
  • water
  • 3 tbsp yellow moong dal
  • 2 cup broken wheat
  • 2 tsp garlic paste
  • 5 tbsp chana dal
  • 1/4 tsp turmeric
  • 1 cut onion
  • 1 tsp garam masala powder
  • 1 inch cinnamon stick
  • 1 cup coriander leaves
  • 6 green chilli
  • 3 tbsp toor dal
  • salt

    • Steps to Follow: Wash and soak the broken wheat for half an hour. Trim the mutton of any excess fat, and add the mutton to a pressure cooker with about 1 cup of water and put it on a medium flame. Fry the onion until it is a golden brown. To the mutton add 1/2 tbsp ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder, and a pinch of turmeric powder. Pressure cook the mixture for about 8-10 minutes and simmer for another 15-20 minutes. Shred and keep aside. Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong dal with a tbsp of ginger-garlic powder, turmeric, 2-3 green chillis, and peppercorns in 8 cups of water until it's cooked completely. Blend the mix for a few seconds. Heat the oil in another contained and add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillis, half a cup of fresh coriander, and suate for 2-3 minutes. Add curd and saute for another 10-15 minutes and then add three cups of water and bring to a boil. To this, add the blended Daila and dal mixture and mix well adding a little ghee as you go. Let this simmer and cook slowly for at least half an hour.

    Gulab Jamun

    Ingrediants Needed:

  • 3/4 cup milk powder,unsweetened
  • 1/2 cup maida,plain flour
  • 1/2 tsp baking powder
  • 2 tbsp ghee
  • milk
  • ghee or oil
  • 2 cup sugar
  • 2 cup water
  • 2 cardamom
  • 1/4 tsp saffron
  • 1 tsp lemon juice
  • 1 tsp rose water

    • Steps to Follow: In a large bowl take 3/4 cup milk powder, 1/2 cup maida, and 1/2 tsp baking powder. Mix it well and add 2 tbsp ghee and mix it well to make the flour moist. Add milk as required to start to combine it and make a soft dough. Cover and rest for about 10 minutes. In the meantime, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom, and 1/4 tsp saffron. Mix this well and boil for about 5 minutes until the sugar syrup turns sticky. Turn off the flame, and add 1 tsp lemon juice and 1 tsp rose water. Cover this and keep it aside. After about 10 minutes of resting the dough, start to prepare small balls with no crakcs in it. Deep fry all the jamuns in a medium hot oil or ghee, and stir continously. Fry the jamuns until they turn a golden brown, and drain off the ghee and transfer it into the hot syrup. Cover and let it rest for 2 hours until the jamuns absorb the sugar syrup and double in size.