Hyderabadi Chicken Haleem – Harees

Haleem is meat delicacy, especially enjoyed during the month of Ramadan in India and Pakistan. In Hyderabad, one can see all restaurants begin to sell Haleem as soon as Ramadan commences. Tiny Haleem stalls pop up at every nook and corner, and people of all faiths enjoy it. It is the city’s most induldent dishes. Haleem is not as easily available the rest of the year in restaurants in India.

Haleem is originally an Arabic dish, brought to Hyderabad by the immigrants of Yemen, Iran and Afghanistan. It has all the nutrients a fasting body requires at the end of the day.

Home cooked Haleem is the best. So today I am sharing with you all my simple recipe for Chicken Haleem. I have posted two versions of Haleem earlier on my blog. You can try them all.

Hyderabadi Chicken Haleem – Harees

Ingredients:
Serves – 6-8

Boneless Chicken Breast – 2 (if large chicken); 3 (if small chicken) – cut into cubes
Marinade:
Ginger-garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – 1 tsp
Haleem:
Chana dal – 100 gms
Broken wheat – 250 gms
For Qorma:
White poppy seeds/Khuskhus – 1 tsp
Chopped almonds and cashewnuts – 1 tbsp each
Canola oil – to deep fry
Onions – 3, large, finely sliced
Cloves – 2
Cardamom – 2
Cinnamon stick – one 2″ stick
Dry roasted Cumin seed powder – 1/2 tsp
Green chillies – 4, each broken into two
Yogurt – 1 cup, lightly whisked
Red chilli powder – 2 tsp
Salt – 2 tsp
Black pepper powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Cardamom seed powder – 1/4 tsp
Lemon juice – 1/4 cup/60 ml/4 tbsp
For Garnish
finely chopped Cilantro, and Mint leaves
Crisply fried onions
Lemon juice
Ghee
Fried cashew nuts
sliced/chopped Green chillies

Method:

1. Soak chana dal and broken wheat for 30 minutes in fresh cool water.
2. In a mixing bowl, add the cubed chicken breast, ginger-garlic paste, 1 tsp red chilli powder, turmeric powder and 1 tsp salt. Mix well and let marinate to 1-2 hours. In a frying pan at medium high heat, pour 1 tbsp of oil add the marinated chicken and cook while turning the chicken pieces until done. Remove from heat and keep aside to cool.
3. Drain the soaking dal and the broken wheat and transfer them to a non-stick saucepan. Pour in 4 cups of fresh cool water and let cook while stirring frequently until the mixture is soft. This might take 1-3 hours. You can also pressure cook if you would like to save time, but I like to slow cook it. Add more water if needed to cook. Transfer to a bowl.
3. Meanwhile, shred the cooked chicken and keep aside in a bowl.
4. Soak cashewnuts and almonds in 1/2 cup warm water for 15 minutes. Grind them into a smooth puree.
5. In a food processor or a blender, add the cooked dal and the cooked broken wheat and process until well blended.
6. In a deep frying pan at medium high heat, pour oil to deep fry and as soon as it warms up, add the sliced onion and fry it stirring constantly until evenly golden brown in color. Using a slotted spoon transfer half of the fried onions onto a platter, scatter so that they cool and crisp up in a while, use these fried onions for garnish later on.
7. In a large non-stick saucepan, add 4 tbsp oil, lower the heat and add cloves, cinnamon stick, cardamom, green chillies and cumin seed powder. Stir fry for 10-20 secs. Add the yogurt and cook until separates. Add the pureed nuts mixture and mix well. Add red chilli powder, black pepper powder and salt. Half cover and cook stirring occasionally until it leaves oil. Add the blended wheat+dal mixture and the shredded chicken meat and mix. Pour in 2 cups water, and add garam masala powder and cardamom powder. Mix well. Cover and let cook on medium heat, stirring occasionally for 10-20 minutes. Remove from heat when the desired consistency of a thick porridge is achieved. Ladle in serving plates, garnish and serve warm.

Luv,
Mona

Healthy Ramadan Meal – Baked Chicken with Vegetables, Couscous and Tatziki

We desi people tend to eat unhealthy especially during the month of Ramadan. We should all be making a great effort to cook healthy meals for our family and take care of our loved ones instead. Inshallah from this Ramadan onwards, I will posting healthy meal ideas for Iftaar and Suhoor. Keep watching this space for more healthy recipes and meal ideas to come.

The following recipe is just something I made on a whim. It is easy, healthy, and makes a perfect meal for ramadan.

Baked Chicken with Vegetables, Couscous and Tatziki

Chicken Legs/thighs pieces – 12-15 pieces
Black Pepper powder – 1/4 tsp
Salt – 1 tsp
Turmeric – 1/4 tsp
Onion – 1, roughly chopped
Ginger garlic paste – 1 tbsp
Mixed Chopped Vegetables – 4 cups, carrots, grape tomatoes, peppers, potatoes, olives, green beans, broccoli, radish, baby bok choy etc
Garam masala – 1/2 tsp
Olives – pitted, 1/4 cup
Olive oil – 2 tbsp
for Couscous:
Couscous – 1 cup
Olive oil – 1 tbsp
Tomato paste/Pasta sauce (store bought) – 1 tbsp
Fresh leaves and Cilantro – 1 tbsp, finely chopped
Water/Chicken/Vegetable stock – 2 cups, very hot
Salt – 1 tsp
for Tatziki
Cucumber – 1/2, peeled and grated
Garlic clove – 1, mashed
Salt – 1/2 tsp
Fat-free Yoghurt – 1 cup
Juice of half lemon
Fresh mint – 4-5 leaves, finely chopped

Ingredients:
Preheat the oven to 350°F. In a mixing bowl bowl, add chicken, black pepper powder, turmeric, salt, ginger garlic paste, onion, garam masala, olives, olive oil and mix well. In a baking dish with high sides, add the vegetables in a layer. Over them add the marinated chicken again a layer. Cover with aluminium foil and bake for 35-45 minutes covered, then the next 15-20 minutes uncovered until the chicken is juicy and done.
Add pasta sauce/tomato paste, chopped herbs, olive oil, and water/chicken stock in a kettle and let it come to a boil. Add couscous in a bowl. Once the water/chicken stock is boiling, pour over the couscous in the bowl and cover with a tight lid. Keep adise and let rest for 10 minutes. Then fluff with fork.

Using a box grater, coarsely grate the cucumber. Sprinkle it with a 1/2 tsp of salt. Let rest for 10 minutes. Then squeeze and scrunch with clean hands to get rid of the excess salty water. Add it to a bowl. Also add yogurt, mashed garlic, lemon juice, chopped mint leaves and salt. Tatziki is ready.

In a serving dish, add the couscous in a layer. Top it with baked chicken and vegetables. Serve along with tatziki on the side.

Healthy Desi Meals Ideas for Iftaar/Suhoor:
For Iftaar
~ Chanay ki Dal – Lemony Boiled Split Bengal Gram 
~ Jaam ka Kachalu – Guava Chaat 
~ Fruit Chaat – Fruit Salad
~ Baked Samosas – bake the samosas instead of deep frying
~ Ragda Cutlet – alter the recipe by not adding any oil to cook the onions, just saute them in a pan until they get a nice brown color; bake the potato cutlets instead of shallow frying; also do not sweeten yogurt
~ Pita Pockets made using Sheekh Kebabs 

Luv,
Mona

Eggy Bread – Mom Style – Indian Version French Bread

Breakfast in my home is usually cereal, pb&j or nutella. But on the weekends I try to plan and make something special that is a favorite of everyone. Back home, mom makes parathas for my father along with a dal or vegetable curry for breakfast ‘every’ single day, weekend breakfasts are even more elaborate, with special preparations like Puri-Cholay, Aloo kay Parathay, Khichdi-Khagina etc.

One breakfast that both me and my hubby love is this eggy bread. My toddler eats just a bite or two, like she eats everything else, she is fussy eater, just like I was as my mom keeps tells me.

You can call it a version of french bread, an indian take on it. The recipe is very simple and it gets done quickly.

Eggy Bread – Mom Style – Indian Version French Bread

Ingredients:

Bread slices – 4
Milk – 3/4 cup
Eggs – 3
Black pepper powder – 1/2 tsp
Salt – a pinch
Sugar – 1 tsp

Method:

Whisk eggs in a bowl and add milk, black pepper powder, salt and sugar. Heat a frying pan on medium high heat.  Meanwhile slice each sandwich bread into two triangles. Stack them all in a bowl. Add half tablespoon of oil in the pan as soon as it gets hot and swirl around the pan to evenly coat it. Dip each triangle of bread in the egg+milk mixture and let it soak up for 10-20 seconds. Lift up the bread and carefully place on the frying pan. Cook for 2-3 minutes each side until golden brown and cooked through. Transfer to a serving plate. Repeat with all the bread slices. Serve warm.

Luv,
Mona

Halal Tandoori Turkey – Roasted Turkey Desi Style with Pasta

Every Eid I try to cook something special and make the day memorable by preparing a delicious meal. I had never tried turkey before. So I was ecstatic to learn that Mina Halal is now offering zabihah by hand, Grade A, whole halal turkey through large grocery retailers throughout Ontario.

Mina Halal Turkey

Turkey is a magnificent bird. It has ultra lean, high in flavor meat and is it large enough to easily feed a gathering of 8-12. Turkey is high in protein, low in calories and one of the leanest meats around. It’s also an excellent source of B12. Dark meat from the drumstick is also an excellent source of zinc and selenium. This Eid why dont you all try my recipe in your home and impress your loved ones. They will be happy to eat something new and feel special inshallah. And when there are leftovers, you can use the meat in a multitude of ways, from soup and sandwiches, to pizza and pasta, to burgers and beyond.

I wanted to make an desi version of roasted turkey. And what better roasting technique than making a tandoori roasted bird. I served the tandoori turkey along with pasta and vegetables which I made using the broth after roasting the bird. The result was a spicy lip-smacking turkey that we all thoroughly enjoyed.

Halal Tandoori Turkey – Roasted Turkey Desi Style with Pasta

Ingredients:

Halal Turkey – fresh or frozen (if frozen thaw according to instructions)
Vegetables:
Baby Bokchoy
Carrots – chopped horizpntally into 1/2 inch pieces
Broccoli florets
Baby radish
Baby potatoes with skin (red and white)
To Marinate:
Olive oil – 3 tbsp
Hung Yogurt – 1 cup
Red chilli powder – 4 tsp
Salt – 4 tsp
Juice of one large lemon
Turmeric powder – 1/2 tsp
Roasted Cumin Seed powder – 1 tsp
Roasted Coriander seed powder – 1 1/4 tsp
Garam masala powder – 1 tsp
Black pepper powder – 1/2 tsp
Cilantro and Mint leaves – finely chopped, 1/2 cup, tightly packed

Method:

1. In a bowl, add all the ingredients for the marinade and mix well to form a paste.
2. Preheat oven to 440° F. Rinse inside and outside of turkey; pat dry with paper towels. Rub the marinate mixture all over the turkey, inside and out. Transfer to a large mixing bowl, cover with cling wrap and let marinate in the refrigerator overnight.

marinated Turkey on a bed of fresh vegetables

3. The next day, atleast 5-6 hours before serving, begin the preparation of roasted turkey. Take the turkey out of the refrigerator. In a large roasting pan, place aluminium foil to cover it. Place the vegetables in the roasting pan so that they cover the entire base of the pan. Season them with salt and pepper. Tuck wings under turkey, tie the legs together with kitchen twine, and place it in the roasting pan over the vegetables.

roasted turkey

4. Roast turkey, uncovered for 15-20 minutes until you get a nice browned color on the turkey. Then lower the heat to 325° F, and cover the turkey with aluminium foil. Roast for a furthur 3 1/2 to 4 hours, until thermometer inserted into the thickest part of the thigh registers 165 degrees. The turkey will be cooked to perfection and so soft that the meat will literally fall off the bone.

vegetables nicely done in the delicious broth

5. Transfer the turkey to a platter. Let cool for 30 minutes until you make the pasta.
6. Place a strainer over a bowl. Transfer the vegetables along with the pan juices into the strainer.

turkey meat

the base for the pasta made with broth and pasta sauce

vegetables in the strainer over a bowl

pasta served along with vegetables and roasted turkey meat

For Pasta: (Serves: 4)
7. Add 350 ml pasta sauce (I choose Garden Select) and the collected pan juices to a saucepan and let it come to a boil. Taste and add salt pepper to suit your taste. Mix and add 500 gms fusilli pasta to the saucepan and enough warm water to cover the pasta. Cover the pan and cook on medium heat. Keep stirring every few minutes. After about 10-15 minutes, lower the heat to simmer and cook covered while stirring occasionally until the pasta is done. Add more water if needed to cook the pasta. While you are cooking the pasta, debone the turkey and transfer the meat into a serving platter. Once the pasta is done, add the vegetables from the strainer to the pasta and gently mix. Serve the pasta along with turkey meat. Enjoy!

I still have a ton of leftover turkey meat mashallah. I will be posting something delicious with the leftover turkey meat in a few days inshallah.

Tip: you can store cooked leftover turkey meat once it has cooled down to room temperature in freezer bags in the freezer indefinitely. To use thaw in the refrigerator.

Luv,
Mona

Minty Bean Salad

My mint pot is brimming with fresh mint in abundance. I was thinking of ways to use up those fragrant leaves in ways possible. And what better way to enjoy its freshness than in a salad.

Mint growing profusely in pot outdoors on deck

Canned beans are a pantry staple for me. I use them frequently in soups and salads. During this season of outdoor barbecues, this no-cook, colorful, quick to throw together and crowd pleasing salad makes for a great entree. You can also serve this salad during Ramadan at Iftaar, or as a light lunch along with boiled eggs if you desire.

Substitute the red kidney beans with whatever beans you like, for example: chickpeas, black beans, navy beans, pinto beans, lima beans, black eye beans, etc or a can of mixed beans.

Minty Bean Salad
Serves: 4

Canned Red Kidney Beans – a 175 ml can
Tomato – 1, medium, finely chopped
Fresh Mint leaves – 1/2 cup, tightly packed, finely chopped
Red onion – 1/4 cup, finely chopped
Juice of a Lime
Small Green Chilli – 2, finely chopped
Black pepper powder and Salt – to taste

Refreshing Minty Bean Salad

Method:

Drain and rinse the canned beans in a colander to remove excess sodium. In a mixing bowl add the drained beans along with the rest of the ingredients. Mix well. Let it sit for 1 hour in the refrigerator. Shake it every now and then. Serve it chilled.

Note: You can also use dried beans if you desire which you will have to soak overnight and then boil till tender the next day.

And here’s one question for all my readers. What do you all usually prepare using fresh Mint/Pudinah leaves. If you have any interesting recipes, please send them to me. I would love to try.

Luv,
Mona