Haleem And Naan

CREDITS

Oats and weetbix bix Haleem
Recipe credit: Yas T @yasmintar
Picture credit: Fatima A Latif @_culinaryinspiration_
Slightly tweaked by Fatima A Latif

Bismillah hir Rahman nir Raheem

RECIPE

2 cups jungle oats 6 weetbixBoil with 2 teaspoon salt½ teaspoon tumeric 1 teaspoon sujees green masala @sujees_masala 2 teaspoons grounded coriander leavesFreshly chopped mint leavesSome fresh shallot Add water as neededOnce done blend with stick blender.
Saute onions in ghee (Clarified butter) with whole cumin seeds, few whole peppers and whole green and red chillies till pink.Add cubed chicken fillet 1 teaspoon salt ½ teaspoon tumeric 1 teaspoon garlic 1 teaspoon sujees green masala @sujees_masala ½ teaspoon coriander powder½ cumin powder½ teaspoon crushed red chillies ½ teaspoon garam masala Cook till done braise well add to boiled oats.
Make vagaar with ghee (Clarified butter), cumin, slit green chillies, garlic and add to haleem.Cook for a further 1 hour serve with lemons and hot knotted rolls. I omitted the whole green chillies and added mint, shallot & coriander leaves to vagaar. I also added extra grounded coriander leaves...



Naan
Recipe credit: Unknown shared on Cooking With Class Whatsapp grpPicture credit: Fatima A Latif
Bismillah hir Rahman nir Raheem
Ingredients:5 cups of flour ¼ cup sugar125gr butter melted1 teaspoon salt1 packet of purple yeast 3 tablespoons Soumph (Fennel) 1 ¼ cup box milk1 ¼ cup warm water
Method:Put wet ingredients into a dish. Then add Soumph (Fennel), sugar, salt and yeast. Then add flour to tie a soft dough. Knead well and allow to rise till double in size. Punch down and form into four naans. Put into a greased naan pan or a flat oven tray. Poke holes with a skewer. Leave to rest till almost doubled. Egg wash and sprinkle with kus-kus. Then bake in a preheated oven of 180 for ½ an hour
Recipe credit: old family recipe
I baked for 15 minutes only*

POSTED ON

26 Apr 2020

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