Daleem (Haleem)

Daleem (Haleem)

Arabic: دلیم‎‎, Urdu: دلیم‎, Persian: حلیم

Wonderfully yummy and spicy Daleem recipe by Flavour Essence! 

Daleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish which is very popular in Middle East, Central Asia and Indian Subcontinent.

Recipe:

Ingredients:

• 500 grams boneless meat cubes (beef / mutton / chicken)
• 1/2 cup wheat
• 2 tbsp barley
• 2 tbsp white lentil
• 2 tbsp gram lentil
• 1.5 tbsp yellow lentil
• 1.5 tbsp red lentil
• 1.5 tbsp ginger garlic paste
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 2 tbsp red chili powder
• Salt, to taste
• 2 large pinches nutmeg & mace powder (jaifal javitri)
• ½ tsp black pepper powder
• ½ tsp white cumin powder
• ½ tsp turmeric powder
• ½ cup oil
• 3 medium onions, fine julienned
• Fine chopped green chilies, ginger, lemon wedges & chaat masala for serving

Method:

• Soak all the grains for 3-4 hours or overnight if you have time.
• Cook soaked grains on low-medium heat till tender.
• Fry onions, stirring constantly till uniformly golden brown.
• Separate half of the fried onions for garnishing and serving later on.
• In the pot with remaining onions, add ginger garlic paste and stir.
• Add boneless meat cubes and all the spices.
• Cook and stir-fry well for five minutes.
• Add plenty water (3-4) glasses and cook half covered till meat is very tender.
• Now separately start mashing meat and grains in their own pots till well mashed like paste as desired.
• Now add meat in grains pot, and mix and mash till well combined.
• Serve with Naan and condiments (crispy fried onions, fine chopped green chilies, ginger, lemon wedges & chaat masala).

Happy Cooking & Bon Appétit!

Chicken Tikka with Tamarind Chutney, Mint Raita & Puri Paratha

Chicken Tikka

with Tamarind Chutney, Mint Raita & Puri Paratha

Ingredients:

• 3-4 chicken quarters
• 3-4 tbsp oil for drizzling
• Marinade:
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• 1/2 tsp white pepper powder
• Juice of 2 large lemons
• 1/2 tsp black pepper powder
• 1 tsp Kashmiri chili powder / paprika (this chili powder is very mild in taste but impart a vibrant red colour to any dish)
• 1/2 tsp chaat masala powder
• Salt, to taste
• A pinch or two of orange food color
• 2 tbsp oil

Method:

• Pre-heat oven at 180'C.
• Make diagonal slits on chicken quarters.
• Combine all marinade ingredients and coat the chicken pieces well in this marinade using your hand.
• Leave for 2-3 hours so that meat is infused with spices.
• Arrange chicken pieces on an oiled rack over a baking tray.

• Drizzle with oil.
• Bake in pre-heated oven for 40-45 minutes. (Flip the side after 30 minutes during baking if using leg quarter.)

~ Serve. 

Spicy Mint & Tamarind Chutney

Ingredients:

• A handful of mint leaves
• A handful of parsley / coriander
• 4-5 green chilies
• 1 garlic clove
• 2 tbsp red chili flakes
• Salt, to taste
• 2-3 tbsp tamarind paste
• 1/4 cup water

Method:

• Mix all ingredients together and blend until smooth.

Mint Raita:

Ingredients:

• 1/2 cup yogurt
• A handful of mint leaves
• A handful of parsley / coriander
• 4-5 green chilies
• 1 garlic clove
• Salt, to taste
• 2 tbsp water

Method:

• Mix all ingredients together and blend until smooth.

Special Puri Paratha:

My puri paratha recipe with step-by-step pics:

http://flavour-essence.blogspot.co.uk/2016/04/special-puri-paratha.html