Zaza’s Haleem/Soup

by **Zaza** Thu Aug 20, 2009 7:53 am

I know you'll be surprised sis Aisha, a recipe from Zaza Insha Allah a pleasant surprise pansi

This is a special soup I make for Ramadan. My husband does not like the traditional Haleem made with lentils. I don’t use a lot of spices so you can adjust the recipe according to your preference.

Ingredients.

1 chicken (800grams) or 600grams meat with bones.
2 tablespoons oil or ghee (butter)
½ teaspoon Turmeric Powder
½ teaspoon Coriander Powder
¼ teaspoon Cumin Powder
¼ teaspoon Black Pepper Powder
Salt according to taste
1 level tablespoon garlic and ginger paste
1 medium size onion finely sliced
1 medium size tomato finely sliced
2 or 3 green chilies split in the center. (If the chili is too strong I remove some of the pits.)
1 cup yoghurt
1 and ½ cups Quick Cooking Oats

Method:
1. Except for the yoghurt and oats add all the ingredients together in a pot and mix well.
2. Cook on medium to low heat, stirring often, letting it cook in its own juices.
3. Add water if necessary especially when you are using mutton or lamb until the chicken/meat is cooked and there is a nice gravy from the onions and tomatoes.
4. Add the yoghurt and stir till the yoghurt blends into the curry and you don’t see any whitish curd.
5. Slowly add 4 cups of water stirring all the time.
6. After the water boils, add the oats slowly too and stirring all the time.
7. Let the oats cook; it normally takes about 6 to 8 minutes. Remember to stir from time to time to prevent the oats from sticking to the bottom.
8. Adjust the quantity of the water and oats according to how you like the consistency of the soup, thick or watery or in between the two.

Garnish with finely chopped Mint and Coriander leaves. You can also sprinkle some Gharum Masala (mixed spice powder) before adding the Garnish.

I normally add a bit of lemon juice before eating. Yummy.

Enjoy

Zaza’s Haleem/Soup Ram07