HOTCHULHA

As this is Month of Ramadan/Ramzan, you may enjoy eating this at IFTAR party.  Enjoy…

This is one of the variations of making Hyderabadi Haleem. I hope you like it …

Ingredients:

• Haleem Wheat    – 150 grams
• Young lamb/goat meat    – 100 grams
• Ginger Garlic Paste    – 2 Teaspoons
• Green Chillies    – 10
• Curd    – 1/2 cup
• Poppy Seeds    – 1 Teaspoon
• Cashewnuts    – 10
• Pista    – 2 Tablespoons – Grind it coarsely.
• Garam Masala    – 1/2 Teaspoon
• Mint    – 1/2 Bunch
• Cilantro    – 1/2 Bunch
• Lemon    – one
• Salt to taste
• For Garnish:
  • Raw Ginger – 1 inch cut into tiny pieces.
  • Cilantro – 1/4 cup – cut into tiny pieces.
  • Onion    – small one – Cut thin for deep fry. You can use store brought fried onion or in a small bowl using couple of tablespoons of oil to deep fry these onion pieces until they are brown in color.
  • Ghee – 1 Teaspoon

Method:

1. Wash Haleem Wheat and soak it in water for 15 minutes.
2. Drain the water and put it mixer and pulse it to coarsely.
3. Put one liter water in a sauce pan and put the  ground Wheat and cook it until it is soft.
4. In a pressure cooker add mutton, ginger garlic, green chillies, curd, poppy seed, cashew nuts, mint & cilantro and let it cook for 3 whistles.
5. Cool this down by placing it off the cook top  and mix the cooked wheat in the cooker and let it completely cool.
6. Put this in mixer and grind it soft. Add salt to taste.
7. Put this back in the cooker and cook it for 10 more minutes on medium heat.
8. To get good flavour, add garam masala & Pista to the mix and mix it well.

Ingredients:

• Dry peas – 2 Cups
• Carrot – 1/2 Cup Shredded
• Onion – 1 medium – diced into tiny pieces
• Green Chillies – 2 – Diced into tiny pieces
• Curry Leaves – 1 Stem
• Tadka Seeds – 1 Teaspoon
• Oil – 1 Tablespoon
• Salt – to taste.
• Lemon Juice – 2 teaspoon
• Cilantro – 1/4 Cup

Method:

1. Soak the Peas(Green or Yellow) for 4 hours and then pressure cook it for 3 whistles let it cool and drain the water and keep it aside.
2. Take a heavy bottom pan and put 1 tablespoon of oil and let it heat, add the tadka seeds. When they crackel, put the onion, green chillies and curry leaves. Saute them for couple of minutes.
3. Add the peas, salt and continue saute them for 5 more minutes on medium heat.
4. Squeese the lemon juice into this mix and mix it well.
5. Add half off the cilantro and mix it gently. Take it off the heat.
6. Ganish it with remaining cilantro and shredded carrot and serve it while it is warm.

This is a after-school snack or starter for any get-together

If you like, you can garnish it with cucumber and deseeded tomatos.

Ingredients:

• Frozen Raspberries – 1 Cup – Thaw
• All purpose Flour – 1.5 Cup
• Sugar – 1 1/4 Cup
• Butter – 1 Stick – room temperature
• Eggs – 2
• Baking Soda – 1 Teaspoon
• Vanilla essence – 2 Teaspoons
• Orange Jest – 1 Teaspoon
• Salt – 1/2 Teaspoon

Method:

1. Pre-heat the oven to 350 degrees.
2. In a bowl put the flour, salt and baking soda, mix it well with the fork and keep it aside.
3. In the mixer bowl put the butter and sugar and mix it till the sugar dissolves.
4. Add eggs one by one and mix it slowly.
5. Add the vanilla essence and orange jest and mix it gently.
6. Add the flour in 2 to 4 batches and mix it gently.
7. Add the raspberries and fold it gently with spatula.
8. Butter and Flour the baking pan and put the mix and bake it for 55 minutes.
9. Let it cool before you slice the cake.