Raw Turmeric Juice

I wanted to find a way to have raw turmeric. In my childhood I used to eat raw turmeric with liquid juggary (made of sugar cane). As sugarcane juggery is not available in the nearby market I live, in Delhi, i could not have raw turmeric for long time. So I was searching for recipe to have raw turmeric in a tasty way.

Raw turmeric juice is available in many local or branded grocery stores, but if I buy it, I have to consumer added sugar that I don’t want all the time. So I had to find a way to have it without consuming sugar. That is how the juice of (raw turmeric) came true.

Taste wise this juice may not be pleasant to drink, but whenever I drink it, I feel like I am drinking the juice of planet’s most powerful root that would allow my body to heal naturally. If anyone is suffering from body pain due to any accident or arthritis, cancer, alzheimer’s disease, they should drink this juice regularly as the juice can prevent or alleviate the body pain of the ailment. 

Ingredients required:

3 large size carrot

3-4 lemon (you can use orange)

3 raw turmeric

Lots of coriander leaves

Method I followed:

Peel and chop the carrot and raw turmeric into small pieces.

Prick the skin of lemon. Place it in tiny-hole grater to get the juice from lemon.

Now take carrot, turmeric, lemon juice and coriander in blender and process it very well. To make watery juice, you can add water.

Hyderabadi Haleem

Ingredients for cooking Hyderabadi Haleem:

Main Ingredients: 

Mutton (bone and boneless pieces) - 500 gm
Moong Lentil - 50 gm
Masoor Lentil - 50 gm
Urad Lentil - 50 gm
Black Gram Lentil - 50 gm
Oat / Barley - 50 gm
Dalia / Whole Wheat - 100 gm
Dried Rose Petal - 3-4 tbsp
Green Chili - 4-5 
Onion - 2-3 (thinly sliced)
Ginger + Garlic Paste - 5-6 tbsp
Ghee (Clarified butter) - 1 1/2 cup

Haleem Spices:

Green Cardamom - 1 tsp
Cinnamon - 1 tsp
Peppercorn - 1 tsp
Cloves - 1 tsp
Kebob Chini - 1 tsp
Cumin Seeds
Black Cumin / Shahi Jeera
Sesame Seed 
Turmeric Powder - 1 tsp

For garnishing:
Coriander Leaves - 3 tbsp 
Onion Beresta - 1 1/2 cup
Cashew - 15
Lemon - 2 

Utensil:
Pressure Cooker - 2

Method for cooking Hyderabadi Haleem:

1. Mix all the spices mentioned in Haleem Spices List (except Turmeric Powder). Divide the spices mix into 2 parts. 
2. Heat 2 tbsp Ghee in a frying pan. 
3. Add half of the spices. Fry till you get a nice flavour. 
4. Add Moong Lentil, Masoor Lentil, Urad Lentil, Black Gram Lentil, Oat (or Barley) and   Whole Wheat (Dalia). 
5. Add Sesame Seeds. Keep stirring on very low heat for 5 minutes. 
6. Turn off the flame. Allow the lentil mixture to cool down. 
7. Now you have to grind the Lentil mixture. Take entire mixture in a blender. Add Rose Petals. Now blend it to a coarse product. 
8. Now you have to take 2 pressure cookers. 
9. Take 2 tbsp of Ghee  in one pressure cooker. Heat the Ghee and add rest part of the Haleem Spices. Saute till you get nice aroma from the spices. 
10. Add thinly sliced Onion. Stir till it becomes slightly golden in colour. 
11. Add Salt.  Add Turmeric Powder, Ginger Garlic Paste, Green Chili. Mix well. Cook till raw flavour of Ginger+Garlic Paste is gone.
12. Now add meat. Saute the meat for few minutes. Then add water. Enough water is required  to cover the meat. Put the pressure cooker lid on top. Meat will lose out moisture. 
13. Cook the meat on very slow flame till you hear 3 whistles. 
14. Turn off the flame. Wait till the meat cools down. Now remove big size bones and again continue to cook. This time the meat will start to fall apart. 
15. Place coarse Lentil Mixture in another pressure cooker. Add enough water (approx. 8-10 cups). Put the cooker on the medium high flame. Cook for 30 minutes. Now mash the lentil mixture with a masher. Make sure that no lump has been formed in the mixture. 
16. Now add this mixture with cooked meat. Mix well. Mash the whole mixture with your masher. 
17. Add Salt as per your taste. Add 1 cup of Ghee. Add fried Onion (Beresta) and few Cashew nut. Mix well. Keep mashing. You still cook on very low flame. Mash and stir regularly for 1 hour, till the stew looks like very thick and sticky. 

Now your Haleem is ready. Scoop the Haleem onto plate and serve garnished with choped Coriander leaves, few Cashew nuts and remaining Onion Beresta. You can add little Ghee on top. Now squeeze lemon. Serve it with Roti, Nun, or Chapati. 

Beetroot Poori

 ....So another beetroot recipe in a row!....

I am planning to making pooris of different colors,... filling with different vegetables such, carrot, spinach  leaves, tomato, beetroot, mint leaves, coriander leaves etc. For me, or say  my family, color in poori is something which we love to have too...

This time I am presenting the red color beetroot puree. Look at the picture. All the pooris have a very nice red hue from red, soft beetroot puree... And let see which color to have next...:-)

Ingredients:

1 medium size beetroot

2 cup of atta (white floor) for 3 persons

1.5 tsp of ajwain seeds

Salt and oil as per your requirement 

Method:

1. Have you peeled the beetroot? Now chop it into small pieces.

2. Take water in your pressure cooker and boil the beet pieces till you listen to 2 whistles.

3. Remove the pressure cooker from the oven and let the beetroot cool down.

4. Once they get cool, grind them into smooth puree. Take it in a bowl and set aside.

5. Take white flour (atta), salt and ajwain seeds in bowl. Mix them well. Now add beetroot puree and again mix well.

6. Now knead the dough to make it pliable and make small balls from the dough.

7. Now start rolling those balls. It is always fun to see how poori is puffed out. And I’m sure, you would love to see it. So roll all the balls with little thickness.If you make it thin, your poori would not be puffed out.

8. Heat oil in a frying pan. Now deep-fry them. Fry them one by one and remove from the oil. Serve the beetroot poori with curd or any spicy curry. 

For other beetroot recipes click here

Mangsher Ghugni (Dried Yellow peas cooked with meat)

Ingredients for Mangser Ghugni:

Yellow Peas (Dried White Peas) - 1.5 cup
Chicken pieces - 1 cup (I prefer to use 1 inch long pieces  - both boneless and with bones. I cut the big size pieces with a kitchen scissor.)
Potato pieces - 1 cup 
Green Cardamom - 3-4
Cinnamon - 3 (1 inch long each)
Cloves - 3-4
Bay Leaf - 2 medium size
Onion - 2 (thinly sliced)
Garlic - 1.5 tbsp (I prefer to make paste.)
Ginger - 1.5 tbsp (I prefer paste form.)
Turmeric Powder - 1/2 tsp
Red Chili Powder - 2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Tomato cubes - 1 cup 
Salt to taste
Oil for cooking
Chicken stock 

For garnishing: 
Lemon Juice - 1 (whole)
Garam Masala Powder - 1/4 tsp 
Finely chopped Green Chili 
Finely chopped Onion 
Finely chopped Coriander Powder (Optional)

Method for Mangser Ghugni:

1. Soak Yellow Peas in water overnight or at least 7-8 hours. 
2. Drain the water. Place it in a pressure cooker. Add fresh water. Boil till to 2 whistle. 
3. Boil the potatoes following the same way.
3. Now you have to boil the chicken pieces in the pressure cooker till 3 whistle. Don't throw away the stock. It will be used later to make the curry. 
4. Heat oil in a pan. Add Green Cardamom, Cinnamon, Cloves and Bay Leaf. Wait till it releases nice aroma. 
5. Add onion. Fry till it becomes soft. 
6. Add Ginger paste, then Garlic paste. Fry till its raw smell goes off. 
7. Now take Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder in bowl. add little water and make a paste. Add it to the fried curry. Mix well. 
8. After 2 minutes, add Tomato. Spread little salt over it. Mix well together. 
9. Now add Chicken Pieces. Cook till it releases oil. 
10. Add Yellow Peas. Mix well. 
11. Now add Chicken stock. Cover the pan with a lid. Allow it to be cooked for few minutes. Check the seasoning. 
12. Now sprinkle Garam Masala Powder. Turn off the heat. Set the pan aside for 10 minutes. 

Your Chicken Ghugni is ready. For Garnishing, spread chopped Onion, Green Chili and Coriander Powder. Now squeeze a whole lemon on top. In place of lemon juice you can use tamarind water.