Chicken Haleem - Hyderabadi Style)

 

          Chicken Haleem is a delicious one-pot meal that has its origin in Hyderabad. This popular dish is usually had during the holy month of Ramzan. It is traditionally prepared with mutton, But I tried the easier method with chicken in a pressure cooker. It is typically cooked on an open flame. It is quite a rich dish with loads of dry fruits and ghee. But it is equally nutritious and wholesome as it contains broken wheat, oats and various types of lentils.

          It also contains chicken which is a lean meat and is better than any red meat. Chicken has proteins and antioxidants that improves our immune system. Mixed lentils and oats have loads of proteins, fibre, has less cholesterol and is heart healthy. This delicacy is best relished with a dash of lime and garnished with fried onions, coriander leaves and roasted cashews. 

Ingredients - 

• 400 gms. boneless chicken, cut into small pieces 
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 3/4 cup yoghurt 
• 1/3 cup cracked wheat 
• 2 tbsp. oats
• 2 tbsp. each of masoor, split moong, urad and chana dal 
• 2 tbsp. each cashew, almonds & pistachios
• 3-4 tbsp. ghee
• 1-2 green chilies, slit
• 3 onions, sliced + 1 cup oil to deep fry
• 1 tsp. rose essence 
• few drops of kewra essence
• Roasted cashews, coriander leaves, lemon wedges, fried onions & mint leaves to garnish

Garam Masala - 

• 1" cinnamon sticks
• 10-15 whole peppercorns
• 4 green cardamoms
• 6 cloves
• 1 mace
• small piece nutmeg
• 5 whole red chilies
• 2 bay leaves
• 1 tsp. shahjeera
• 1/2 tsp. kebab chini
• 2 tbsp. dry rose petals 

          Soak all the lentils, dry fruits and wheat overnight. Heat oil and deep fry the onion till golden brown and crisp. Drain and keep aside. 

         Garam masala - Dry roast all the mentioned ingredients for a few seconds and set aside to cool. Then grind into a fine powder and keep aside. 

          Marinate the chicken with ginger-garlic paste, yoghurt, salt to taste, rose water, kewra essence, turmeric powder and the prepared garam masala powder for an hour. 

          Heat ghee in a pressure cooker and sauté the marinated chicken till the oil separates. 

          Add the soaked lentils, wheat, almonds, 3/4 of the fried onions and 4-5 cups of water. 

          Pressure  cook for 20-25 minutes on a very low flame after the first whistle. After the pressure is released, continue simmering and mashing with a potato masher.

          Serve hot with some lemon wedges, fried onions, roasted cashew and coriander leaves. 

Chicken Chapli Kebab / Kabab

          This is the very popular Chapli Kebab, also known as Peshawari Kebab. It is a famous street food in Peshawar and in North India. Tried it for the first time and it came out just perfect with incredible flavours. It is a very easy recipe. All it needs to be done is to mix all the ingredients (except oil), make patties and shallow fry. It's that simple. 

         So what are you waiting for? Go ahead and give it a try by following the step by step pictorial recipe to prepare it and relish as an appetizer with some homemade chutney. 

          For a healthier version it can be grilled to perfection. You may also have it as a burger complete with all the toppings of your choice. 

• 400 gms. chicken mince / keema, washed & drained
• 4 tbsp. roasted chickpea flour
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili flakes
• 1 tsp. red chili powder
• 1 tsp. lime juice
• 1/2 of an egg, beaten
• oil to shallow fry

          Mix together all the above mentioned ingredients (except oil) into a dough and refrigerate for some time.

          Take a large portion from the prepared dough and give a shape of a patty.

          Heat some oil in a pan and shallow fry them till done on both sides. Drain on a kitchen towel and serve with any homemade chutney of your choice.

                                Mix all the mentioned ingredients (except oil) into a dough 

                                & refrigerate for some time.

                              Take a large portion from the dough & give a shape of a patty. 

                              Heat some oil & shallow fry them till done on both sides. 

                                              Drain on a kitchen towel.

                                 Serve with any homemade chutney of your choice.

Stuffed Tumkur Keema Idli (Steamed & Stuffed Mince Cake - Tumkur Speciality)

          I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. They are a speciality from Tumkur region in Karnataka and are also called Thatte Idli. So thought of giving it a try but with a twist. I made stuffed keema Idli and relished them with coconut chutney and sambar. So go ahead and make them by checking out the step by step pictorial recipe to prepare this delicacy.

• 2-3 cups idli batter
• 2-3 tbsp. coriander leaves
• 1 tbsp. idli podi
• 1 tsp. oil 

Stuffing- 

• 300 gms. chicken mince
• 1/2 cup coriander stem, chopped
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1-2 tbsp. coriander leaves

          In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with 1/4 cup water into a paste. Keep aside.

          Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates. Add the mince and the chopped coriander stems. 

          Mix well and cook, covered till dry. Keep breaking the lumps with the spatula during the process of cooking. When done, set aside to cool. Add little of the coriander leaves and mix well.

          Pour a layer of the idli batter in a greased steel container / tiffin box. Spread 2-3 tbsp. of the keema over it, followed by some coriander leaves and idli podi. The final layer should be of the idli batter.

          Steam for 20-22 minutes (5-7 minutes on a high flame and the remaining on a medium to low flame.) 

          Set aside for 15-20 minutes before demoulding it. Serve these delicious Stuffed Keema Idlis with coconut chutney and sambar.

                               The prepared keema. Add coriander leaves & keep aside.

                   Pour a layer of idli batter in a greased steel container. Spread 2-3 tbsp. 
                   of  keema over it, followed by some coriander leaves & idli podi. 

                                The final layer should be of idli batter.

                     Steam for 20-22 minutes (5-7 minutes on a high flame & remaining on 
                     a medium to low flame.) 

                                The steamed Idli.

                                Demould it when it slightly cools down.

                 Serve these yummy Stuffed Keema Idlis with coconut chutney & sambar.

Stuffed Keema Kulcha (Soft Leavened Stuffed Flat Bread)

          Now you can relish these yummy homemade Kulchas minus the grease for a sumptuous breakfast. Here is my version of guilt free Kulchas made with whole wheat flour and stuffed with chicken mince. I brushed them with some olive oil for a healthier version. However, you can always go in for some ghee or melted butter. Enjoy them with yoghurt, raita, pickle, butter or green chutney. So check out the step by step method with pictures to prepare it.

Kulcha Dough--

• 2 cups whole wheat flour
• salt to taste
• 1/2 cup yoghurt
• 1/2 cup milk
• 2 tbsp. oil
• 1/2 tsp. baking powder
• 1/2 tsp. red chili flakes
• 1/4 tsp. baking soda
• 1/2 tsp. ajwain (carom seeds)
• 1/2 tsp. sugar

Stuffing-

• 300 gms. chicken mince
• 1/2 cup coriander stem, chopped
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. kalonji (nigella seeds)
• 1/2 cup coriander leaves, chopped
• olive oil / melted butter / ghee as required

          In a bowl, mix together the flour, salt, baking powder, baking soda and chili flakes. Make a hollow in the centre and add the yoghurt, milk and oil. 

          Combine everything well and knead into a dough with required quantity of water. Cover and keep aside for 2-3 hours.

          In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with 1/4 cup water into a paste. Keep aside.

          Heat oil in a pan and sauté the onion till light brown. Now add the spice paste and fry till the oil separates.

          Add the mince and the chopped coriander stems. Mix well and cook, covered till dry. Keep breaking the lumps with the spatula during the process of cooking. When done, set aside to cool. Add little of the coriander leaves and mix well.

          Knead the dough once again and divide into equal portions. Roll out each portion into a small circle by dusting some flour. Stuff little of the keema and bring all edges together to secure firmly. 

          Sprinkle some kalonji and coriander leaves over it. Gently roll again into slightly bigger circle by dusting some flour. 

          Heat a tawa / griddle and roast the rolled put kulcha on a medium flame for a minute or so. When one side is done, flip it over and cook the other side too. Transfer to a serving plate and brush some oil / butter / ghee over it.

          Make similar kulchas with the remaining dough and the mince stuffing. Serve with yoghurt, raita, chutney, butter or pickle.

                                  Heat oil & sauté onion till light brown. 

                    Mix ginger-garlic paste, tomato paste & all dry spices with 1/4 cup water
                    into a paste. Keep aside.

                                 Add spice paste & fry till oil separates.

                                 Add mince & chopped coriander stems. 

                                  Mix well.

                      Cover & cook till dry. Keep breaking the lumps with spatula during the 
                      process of cooking. 

                                  When done, set aside to cool. 

                          In a bowl, mix flour, salt, baking powder, baking soda & chili flakes. 

                                  Make a hollow in the centre & add yoghurt, milk & oil. 

                       Mix well & knead into a dough with some water. Cover & keep aside
                       for 2-3 hours.

Knead dough once again & divide into equal portions. 

Add some coriander leaves to the keema & mix well. Keep aside.

Roll out each portion into a small circle by dusting some flour. 

Stuff some keema & bring all edges together to secure firmly. 

                           Sprinkle some kalonji & coriander leaves over it. Gently roll 
                           again into slightly bigger circle by dusting some flour. 

                                 Heat a tawa & roast kulchas on a medium flame for 1-2 min.

                                  When one side is done, flip it over & cook other side too.

                                  Brush some oil / butter / ghee over it.

                                  Serve with yoghurt, raita, chutney, butter or pickle.