6 months ago

Beef Haleem Recipe | Food Diaries | Zarnak Sidhwa | Food Court

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Beef Haleem

Beef boneless ½ kg (small portions)
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Onions, sliced 2
Yogurt, whipped 1 cup
Oil or clarified butter 1 cup
Qorma Spice Mix 1 packet
Wheat ½ kg
Split chickpea lentils 1 cup
Split and skinned green gram 1/4 cup
Red lentils 1/4 cup
Red gram 1/4 cup
Skinned black gram 1/4 cup
Rice 1 cup

For Garnish:
Sliced ginger as required
All spice powder as required
Coriander leaves as required
Green chilies, chopped as required
Lemon wedges as required

Method:Soak wheat overnight. Rinse thoroughly in the morning. Cook this wheat with 12 cups of water so much so that it is tender and thick. Cook Split chickpea lentils, Split and skinned green gram, red lentils, red gram, skinned black gram and rice together until all of them are tender. Blend well. Keep aside. Heat oil in a pan and sauté ginger garlic paste. Add Qorma spice mix. Cook well. Add yogurt and salt. Sauté. Add little water and Beef boneless and cook till tender. When done mash chicken very well. Mix beef mixture and blended wheat and daal mixture, cook and keep mixing haleem at the same time. Heat up oil for bhagar and fry sliced onion till golden brown. Pour this bhagar over haleem and garnish with sliced ginger, all spice powder and fresh coriander leaves and serve with lemon wedges.


Sugar Free Biscuits

Butter 125 gm
Honey 1/4 cup
Vanilla essence 1 tsp
Egg 1
Ripe banana, mashed 1
Flour 1 1/2 cups
Milk 1/4 cup
Cream cheese 160 gm
Honey 1-2 tbsp
Flaked coconut, toasted 1/3 cup
Pistachios, chopped 2 tbsp

Method:Beat the butter, honey and vanilla in a bowl until creamy. Add the egg and banana and beat to combine. Gradually fold in the flour and milk, until the mixture is smooth and combined. Drop level tablespoons of the mixture onto trays, allowing room for spreading. Bake at 180 degrees C for 15 minutes or until light golden. Transfer to a wire rack to cool completely. Stir the cream cheese and honey in a bowl until combined. Spread over the cooled cookies. Sprinkle with coconut and pistachios.

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