Soup and haleem recipes ideal for Ramadan (25.05.17)

WEETBIX HALEEM

1 ½ cups jungle oats
6 weetbix
2 ½ liters waters
2 tsp salt
Soak weetbix and jungle oats in water and salt. Bring it to boil till it’s cooked for about half an hour, when cool liquidize.
1 cup chicken fillet (cubed)
3 tblsp ghee
1 med onion (grated)
1 tsp ginger garlic masala
1 ½ tsp ground green chillies
½ tsp arad
1 tsp salt

Fry onion in ghee till done, add masalas and spices and braise thereafter add chicken fillet and cook till done, add weetbix mixture and bring to boil
1 tblsp ghee
½ med onion sliced
3 whole green chillies
1 tsp jeeru
Green dhana for garnishing
Fry onion, green chillies and jeeru till nice and pink, add to haleem and garnish with dhana

CHICKEN CORN SOUP

1 liter water
1 liter milk
1 tin cream style sweet corn
3 chicken fillets (cubed)
Salt and pepper
Green chillies
Lemon juice
1 pkt mix veg soup
2 tblsp maizena
250 ml cream

• Boil milk and water together
• When boiled add 1 pkt soup and leave to boil until thick.
• Separately cook chicken with spices, once chicken is cooked add to soup with sweet corn,
• Lastly add maizena paste to thicken.
• Before serving add cream

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.

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