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A Ramadan selection of soup and haleem recipe 

Jun 02, 2016

Zaaheda’s GF HALEEM



The GF HALEEM- GLUTEN FREE


Braise 2 onions in ghee with taj lawang, elachi,
Add bones of choice and apple cider vinegar and boil a while.
Then add 2 tblspn ginger garlic,
green masala at your discretion,
dhana jeeru
salt
aradh
fine chillies.
Boil till masalas cooked well.
Boil 1 cup each green split peas,
masoor daal (pink dhal)
and magh dal.
Can lessen the masoor and Magh dhal if you wish
or can only use green split peas alone.
Liquidize and lastly add to haleem pot.
Cook for a little while thereafter. Can use bone broth instead of water to thin the haleem.
Add chopped greens.
Enjoy.

 

 

BUTTERNUT SOUP

1 small onion chopped finely- braise in
2 Tblsp ghee till light brown
Add 1 cup chopped chicken fillet
1 tsp ginger
1 tsp garlic
green chilli paste, salt and pepper to taste
1/4 tsp crushed nutmeg
Few strands saffron steeped in Tblsp boiling water
Braise…
Add one pkt Knorr White Onion Soup mixed with a litre of cold water. Allow to simmer for around 10 min
Boil one large or 2 small butternut (cubed) until soft. (2 Potatoes optional) liquidize with 2 cups water and add in…
Soup should be slightly thicker than u like
{Ready to store in fridge once cooled}
Before serving add
1 cup fresh cream- this thins soup a bit
heat up
In a small bowl, mash about 3/4 feta rounds with a fork, add a bunch of finely chopped spring onions and mix again. With cayenne pepper, green masala, salt, added a tin cream style sweet corn and a pkt of vegetables soup and butternut puree. Boil till ready. Add crumbled feta and chopped parsley

 

 THAI SOUP

1 Onion – slice & sauté
1 Cup chicken fillet
2 tsp crushed garlic
1 tsp lemon pepper
2 tblsp exotic Thai spice
1 tsp salt
1 tsp green chillies
Add 2 litres of water & boil.
In cold water mix:
1pkt thick vegetable soup 1 pkt white onion soup
Add to above.
Cook chicken till done
Then add:
1 tin coconut cream
1 cup fresh cream
1 cup milk
2 tsp maizena
Bring to boil
Just before serving add the following & bring to a boil once more.
2 carrots – julienned
½ green pepper- julienned
½ red pepper- julienned
¼ yellow pepper
½ onion sliced
dhania

 

EASY HALEEM RECIPE
1 ½ cup jungle oats
6 Weetbix
2 ½ litres water
2 tsp salt
Boil together for 20-30 minutes. Remove from stove and allow to cool. Liquidize.
1 cup chicken fillet cubed
3 Tblspn ghee
1 medium onion grated
1 ½ tsp ginger garlic paste
1 ½ tsp ground green chillies
½ tsp arad
1 tsp salt
1 cup water
Braise onions in ghee. Add chicken and rest of spices, add 1 cup water and cook till chicken is tender. Then add liquidized Weetbix mixture.
If required add a cup or more of water.
Make a vagaar:- 1 Tblspn ghee, ½ onion sliced, 3 whole green chillies, 1 tsp jeeroo. Lastly add chopped up Dhania.

 

KHOWSE:


Sautee 1 onion finely chopped in olive oil & ghee, add strips of chicken fillet, salt, arad, crushed red chillies, Dhana jeero, lemon pepper, ginger garlic masala , crushed garlic, & a sprits of lemon juice…cook chicken till almost done add a little tomato paste and about 2tbls spoons of tomato puree… in a separate pot boil 1tin coconut milk and 250ml fresh cream and a handful of coconut…boil till thick…add to chicken …garnish with dhania serve with crushed fried samoosa pur seasoned with salt and chillies and katchumber: finely chopped peppers ,cucumber , tomatoes, red onion , carrot ribbons, green chillies, season with salt, lemon pepper, olive oil, lemon juice, pinch of sugar …
Enjoy

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