Thursday, August 15, 2013

Hyderabadi Haleem


The idea of ​​cooking new dishes is like going in search of adventure in a new land. Before traveling, when we are busy with the preparations, we think of our destination and how we can enjoy in the best way our holidays. This is a very cheerful thought and is a good half of the joy of a journey. Before leaving, imagine you have time to visit all the monuments that you read a lot in tourist guides, to establish contacts and friendships with the people of this new land. 


Of all these things spoken with relatives and friends who will accompany you and try to write the most important things on an agenda. More or less the same thing happens with the kitchen. When you find a new recipe try to imagine the taste that will have and how it would be cooking. Cooking new and different dishes is an adventure in the kitchen. 

On trips you feel an indescribable feeling when you discover new things. Then knowing how to get along with new people of a different culture is really full of enthusiasm. Also in the kitchen you have a great desire to discover new things, try new tastes and flavor never experienced a feeling in the mouth. And it's like when you have a big win in front of a new dish served well. Travel in the countries where they speak foreign languages ​​might be at first a little 'uncomfortable, but once the site trying to learn all the words and phrases as possible and communicate with people. 

And it's really nice to talk using certain international terms and those of the new language and see themselves accepted and understood that other people. Cooking dishes is like entering another land so unknown, but just then learn how to communicate with the new recipe. To do this, it's really helpful to know certain term and expressions of international cuisine. 

Now we want to change a bit of the topic and tell you a story of the first inhabitants of our planet. Since these our ancestors who ate the flesh of wild animals, often where it was easier hunting. So it was a tradition that the first arrivals were to offer food to those who came after as a sign of friendship. One evening while a was woman cooking for his family, he saw a man from afar. The man was tired and hungry, and his clothes were wet from the rain. He had followed the smell of food and just get to the family told the head of the family, "I am hungry and tired and I need a place to sleep. In return I can give you a good hunting knife. 

The head of the family looked at the knife and then asked his wife to feed the newcomer and prepare a place to sleep. The woman washed the clothes of the stranger and made ​​him lie down beside the fire. The next morning over to the knife, the man gave to the hospitable family also suede of a rabbit. After his departure, the head of the family said to his wife: "From now on, those who want to sleep next to our fire must pay with something of value." Perhaps this episode marked the beginning of the hotel business , and little by little it came to hotels of 5, 6, 7 stars of our times where the most talented chefs compete to attract more tourists and travelers as possible.

After this introduction, a bit metaphorical and historical we move on to today's recipe. The dish is Halim and you can imagine its good perfume smell like the cinnamon. Just eat a plate and not feel hungry for long hours. Halim is like a pudding very dense and firm that has a grainy base. A recipe that is Persian and is eaten with bread for dinner but for us it might seem also a great appetizer. 



Mutton Haleem

Yield: 4 servings

Ingredients 

2 onions, finely sliced
5 tbsp oil
1 tbsp ground flour
1 clove garlic
1 tsp ginger paste
3 cardamoms
1 piece cinnamon
1 tsp chili powder
1 tsp cumin powder
300 gm minced lamb
2 eggplants
1 cup beans, boiled
1 cup plain yogurt
10 cashewnuts
1 tbsp dried mint
1 cup water
1 tsp turmeric
Salt to taste
Pepper to taste

Recipe Method:

Heat the oil and fry the onions with turmeric and cumin over low heat. Remove and drain and place on a sheet of kitchen paper.

In the same oil add the meat, when browned add the water, season with salt and pepper. Stir at intervals. Fry for 15 minutes. Keep aside.

Fry the eggplant and boiled beans. Remove from heat when the water of the eggplant dries and keep aside.

Fry the chopped nuts, garlic, ginger in a saucepan over low heat, remove from heat and add the mint. Transfer the mixture into a pressure cooker with meat, yogurt, eggplant and beans mixture, flour, chilli powder, cardamom, cinnamon, fried onions and cumin mixture. Add hot water and salt to taste. Mix well, close the pressure cooker and cook until the meat is soft.

Add water if the soup is too thick or adjust its consistency as desired. Serve immediately in small bowls sprinkled with chopped chillies.

Serve this dish with pieces of toasted bread.

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