Russellfhj
6th August 2014, 06:04 AM
CHICKEN HALEEM in 10 mints
Ingredients:
Chicken (whole) 1
Red chili powder 2 tbsp
Wheat 250 grams
Ground hot spice 1 tbsp
Mong lentil 125 grams
Coriander powder 1 tbsp
Masoor lentil 125 grams
Cumin powder 1 tbsp
Chickpea lentil 125 grams
Ginger garlic paste 2 tbsp
Onions 2
Fresh coriander as required
Tomatoes 2
Salt to taste
Green chilies 3 to 4
Oil ¼ cup
Turmeric powder 2 tbsp
Method:
Boil wheat and all the lentils in plain water. When they are well softened, add turmeric powder and salt.
Use a pestle and mortar to make a thick mixture and break whole grains of lentil to give it even consistency.
In a pan, heat oil and fry onions till brown. Add garlic, ginger, tomatoes, green chilies, turmeric powder, red chili powder, cumin powder, hot spice, and salt.
Fry till well cooked. In this masala, add the chicken pieces and green coriander. Cook well.
In this qorma, put 1 ½ cups of water and leave to simmer.
In well-crushed lentils add prepared qorma, and keep crushing it with a pestle and mortar.
When they are well blended, place them in a dish and serve with lemon, green chilies, browned onions and fresh coriander.
i am working chef at
Deccan spice Restaurant in new Jersey city
www.deccanspice.com
Ingredients:
Chicken (whole) 1
Red chili powder 2 tbsp
Wheat 250 grams
Ground hot spice 1 tbsp
Mong lentil 125 grams
Coriander powder 1 tbsp
Masoor lentil 125 grams
Cumin powder 1 tbsp
Chickpea lentil 125 grams
Ginger garlic paste 2 tbsp
Onions 2
Fresh coriander as required
Tomatoes 2
Salt to taste
Green chilies 3 to 4
Oil ¼ cup
Turmeric powder 2 tbsp
Method:
Boil wheat and all the lentils in plain water. When they are well softened, add turmeric powder and salt.
Use a pestle and mortar to make a thick mixture and break whole grains of lentil to give it even consistency.
In a pan, heat oil and fry onions till brown. Add garlic, ginger, tomatoes, green chilies, turmeric powder, red chili powder, cumin powder, hot spice, and salt.
Fry till well cooked. In this masala, add the chicken pieces and green coriander. Cook well.
In this qorma, put 1 ½ cups of water and leave to simmer.
In well-crushed lentils add prepared qorma, and keep crushing it with a pestle and mortar.
When they are well blended, place them in a dish and serve with lemon, green chilies, browned onions and fresh coriander.
i am working chef at
Deccan spice Restaurant in new Jersey city
www.deccanspice.com