Quote:
Originally Posted by PhDGirl
Hehe - and here I was thinking "wow, raatkirani is like the perfect desi wife!". I use that same one. I figure if anyone doesn't like it, they can cook  |
I've never made haleem without Shan's help. It's still homemade cooking to me--I had to watch that pot for 4.5 hours!
Even my own mom has never cooked haleem, ever. It's foreign in our household. But if anyone has a good recipe, could you please post it here?
Quote:
Originally Posted by Laimuun
oooh, that sounds good. can you post the recipe?
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Keema biryani is fairly easy to make from scratch. Hope you like it:
Heat 1/2 c. oil in a pot (you can reduce the amount of oil if it's too much for you). Add one large chopped onion. Sautee over low heat until soft and transparent and started to turn golden (not brown!). Add 2 large chopped tomatoes, followed by a tbsp or 2 of ginger and garlic paste. Cover and cook over low heat, until mushy. When the "masala" is cooked down, add 1 pound keema (I used chicken keema) to pot. Add 1 tsp salt, some red chili powder, red chili flakes, and 1/2 tsp. turmeric (haldi). Add 1/2 c. water and begin cooking over med. heat. Stir to break up keema. You want it to be a little chunky, but not too fine either. In the meantime, fill a cereal bowl with chopped cilantro, sliced green chilis (I use Anaheim chilies because I don't want it too spicy), chopped mint, 1 small sliced lemon, 1 small tomato chopped.
As the keema is cooking, add some of the above mentioned items, along with a 8 or so dried plums (alubukhara) and stir to combine. Add another 1/2 c water and more salt if needed. Add a tsp of ground cumin and a tsp of ground coriander Cover the lid and let simmer, stirring occasionally. Dry up the water from the keema completely. Sprinkle the remaining mint, cilantro, tomato, green chilies, and lemon slices over the top. Additionally, sprinkle with some prefried browned onion.
Separately, boil 3-4 cups of rice in a large amount of water with some salt and whole garam masala (a few peppercorns, cloves, green cardamom, cumin). You're cooking this rice "pasta style." When the rice is almost done, but still has a tiny of of stiffnes in it, drain the water in a colander, and let rice dry out for a few minutes. Spoon the rice over the keema in one layer (normal people put many layers in a biryani, but the modern way is just to do one layer--it comes out the same when you serve it, and it saves you from washing another pot). Top the rice with more prefried, browned onion, along with a few sprinkles of yellow or orange food coloring (traditionally, people use saffron dissolved in water or zarda rang, but I used a few drops of liquid food color mixed with a tbsp of water). Cover the pot with its lid and place in a preheated oven 350 degree F for 15 minutes. Take out, let rest 5 minutes, and your biryani is ready to serve.
Quote:
Originally Posted by MoonStar
that all sounds great  did you make the drink? how do you make the seafood salad sandwiches, that sounds good. |
The pink lemonade fizzy was just pink lemonade (which i bought from trader joe's, but minute maid's concentrate that's been reconstituted also works well) mixed with club soda or Sprite (if you like it sweeter). When serving, throw in some cut up fruit (strawberries, raspberries, kiwi, and a sprig of mint).
The seafood salad sandwiches are:
Imitation crab meat (you can find it where they keep the fresh fish in the supermarket)
Chopped mint
Chopped celery
Chopped green onion
Freshly ground black pepper
Optional: chopped parsley
Mayonnaise
Mix together and spread on rye bread (some i made on dill rye, some on extra sour rye)
Cut into small squares or rectangles, or if you're really crafty, use a cookie cutter to do circles or flowers or stars.
Re: The Art of Cooking
