Chicken Salad|| Salad Recipe || How to Make Chicken Salad Recipe with step-by-step photos
Chicken Salad is loaded with mixed fresh veggies, chickpeas, and boiled chicken. It's a nice colorful salad with healthy ingredients. A complete and simple meal usually contains a single kind of vegetable, beans, but I did some variations on it.
You can skip the chicken and use red beans instead of chickpeas, as well as add or omit other ingredients of your choice. Raw vegetables are rich in minerals and vitamins that are highly beneficial for human health. It is known as a starter that is taken before lunch and dinner.
This salad recipe is perfect for anyone looking to add a little more nutrition to their diet! There’s a wide variety of green salads, chopped salads, onion salads, colorful fruit salads, chicken salads, seafood salads, and plenty more healthy offerings. It looks so mouthwatering and tempting, it is hard to comprehend that.
They are SO good for you. I am a fan of a good salad. Some of these recipes take the term ‘salad’ to a whole new level. I could literally eat them for days. You can too! Here is my healthy Salad Recipe to start you off in the right direction. Of course, there are a few varieties on my Pinterest Board you can check out as well.
You will enjoy a wide variety of salad combinations. You could have a different one each day to try them all out. Additionally can be served with biryani, pulao, and any other meals, so let’s begin.
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One Pot Chicken
Haleem Recipe, Homemade Haleem Masala Powder, How to Make Chicken Haleemwith step-by-step Photos
and Video?
One-Pot Chicken Haleem is a traditional, flavorful, and protein-packed dish made with a variety of grains and lentils, including moong, masoor, chana, mash, wheat, barley, and rice, along with meats like chicken,
beef, or mutton.
I use my homemade haleem masala to elevate the flavors of
this dish. This spice blend enhances the aroma and taste of the haleem, and I
guarantee that once you try it, you'll never want to repurchase store-bought masala.
Using pre-packaged masala may not deliver the depth of
flavor you desire in your recipe. I once visited a place where I tasted the
most delicious haleem I had ever experienced. The taste was incredible, and I
was inspired to recreate it.
For a detailed recipe, watch my video where
I explain the steps one by one.
My Latest One-Pot Chicken Haleem Video:
I experimented until I succeeded, and now I’m excited to
share this recipe with you. In this recipe, I use boneless chicken, but feel
free to substitute beef or mutton based on your preference.
This chicken haleem is also referred to as Kitchda and
can be made with just three types of lentils: wheat, Bengal gram, and urad
(maash). If you're interested in making Kitchda instead of haleem, simply omit
the other lentils listed in the ingredients.
Recipe Note:
To
make the perfect haleem, start by rinsing the lentils thoroughly and soaking
them in warm water for about 8 hours, or overnight. When ready, boil the
lentils along with the soaked water. Discarding the water may result in a loss
of valuable minerals.
Cook
the soaked lentils over a low to medium flame. Begin by bringing them to a boil
on high heat, then cover and continue cooking until the lentils become soft. If
you turn down the flame too soon, it will take much longer for them to cook. Be
sure to stir occasionally to prevent sticking and burning at the bottom.
Note:
Here, I used haleem mixed dal that is easily
available in the market. If you want to use your own mix of haleem dal, then
you can combine lentils such as moong, masoor, chana, mash, rice, wheat, and
barley, or you can use only three: chana, wheat, and mash (urad).
The quantity of dal should be according to your
preference, but remember that if you are using all lentils, then the ratio of
wheat, chana, and barley should be the same, and the quantity of urad dal
should be half that of the other three lentils. The quantity of the remaining
lentils should be just one-fourth of the combined quantity of wheat and chana
dal.
For
the best flavor in your haleem, it's essential to follow a homemade haleem
masala powder recipe. I cannot guarantee the same taste if you use store-bought
masala.
If
you prefer a "reshawali" haleem (one with a stringy texture), do not
mash the meat with the lentils. Instead, cook them together and blend them
individually.
Avoid
using ghee when making haleem or for tempering; good quality oil is sufficient
to retain the dish's flavor.
Typically, people cook the meat and lentils
separately when making haleem. I also use this method for beef or mutton
haleem. However, in this recipe, I'm making a one-pot chicken haleem where all
the ingredients are added together and cooked simultaneously.
If you're preparing haleem with beef or mutton
instead of chicken, I recommend using the traditional method. I suggest using
chicken with bones for my chicken haleem, as it becomes tender and blends well
with the dal, resulting in a more succulent and delicious dish.
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How To Make One-Pot Chicken Haleem?
To begin cooking haleem, rinse the lentils and soak them
for 8 hours or overnight. If you want to soak the lentils quickly, you can use
hot water.
However, make sure to wash the lentils thoroughly before soaking, as
you will use the same water for boiling. Do not add any baking soda or salt
while soaking.
In a pan or pot, add some oil and heat it up.
Once the oil is hot, add ginger-garlic paste and sautรฉ for about a minute.
Then, add the washed chicken and cook it with
the ginger-garlic paste until the chicken changes color.
Once the chicken is properly roasted, start
adding the powdered spices: salt, red chili flakes, red chili powder, and turmeric
powder. Stir the chicken well to combine.
And then add garam
masala powder along with beaten yogurt. Mix everything thoroughly.
Next,
add fresh mint leaves and green chilies. Continue to sautรฉ all the ingredients
with the chicken until the oil starts to separate.
Once you start to notice a pleasant aroma, add the soaked dal along with the same water, and mix everything well.
In a grinder jar, add coriander, cumin, black
peppercorns, green cardamom, cloves, bay leaves, a cinnamon stick, allspice (kabab chini),
brown cardamom, and nutmeg. Grind them finely and set aside until needed.
After
grinding the masala, check the pots containing the chicken and dal. Once they
begin to boil, stir everything well and add hot boiling water until the dal and
chicken are submerged. Mix thoroughly,
Then cover the pot with a lid and let it
cook for about an hour. Make sure to stir occasionally to prevent sticking to
the bottom.
After
an hour, remove the lid and begin blending the dal and chicken using a wooden
hand masher. (Keep the flame on low while blending the haleem mixture.)
If you
are using an electric hand mixer, make sure to take all the chicken pieces out
of the dal first. Do not blend the dal itself; if you do, it will turn into a
smooth paste instead of the desired stringy haleem texture.
Blending
with a hand masher will take about 15-20 minutes, but the flavor will be
incredibly delicious, yielding a wonderfully stringy haleem. Once blended, stir
well and turn the flame down to the lowest setting.
In a tarka pan, add oil and heat it. Once hot, add sliced
onions and fry them until they turn light golden brown.
Then, add the haleem masala powder that we prepared
earlier, along with a little water to prevent burning or darkening the masala. Stir well and let the masala cook with the
onions for about 5 minutes.
Next, pour the tempering into the haleem pot and mix
well. Cover the pot and simmer it on a low flame for about 10-15
minutes.
Your one-pot chicken haleem is now ready.
Transfer it to a serving dish.
Garnish with coriander leaves, green chilies, fried brown onions, ginger slices, a lemon wedge, and chaat masala powder. Enjoy!
Keema Chana Dal | Fry Keema || How to make Keema Chana Dal with step-by-step photos
Fried Dal Keema is a yummy, flavored, aromatic, and spicy dish.
Keema or minced meat cooked with channa dal in an amazing spicy masala gravy. This delicious recipe is made by adapting to the restaurant style.
Though this recipe contains high-calorie
meals, as I have been telling you all, traditional meals become so delicious if
you make them with ghee. If you have health issues, then you must skip using
ghee in traditional dishes. You can use healthy, low-calorie oil.
You can make this fried keema dal with
lamb, chicken, or mutton. I used beef mince. Additionally, you can also skip
chana dal from this recipe, and it can be served only with fried keema or added beans or
green peas of your choice.e
WHAT IS KEEMA?
Keema
literally means to mince anything. In broader terms, keema means Indian Pakistani
curried minced meat. The usual ingredients are ground meat of lamb, mutton, or
beef, fried onions, tomatoes, ginger, garlic, and Indian spices like cumin,
turmeric, chilies, cinnamon, cardamom, clove, and pepper. Cilantro is almost
always used to garnish.
What
else can I add to Keema?
If you love a combo of veggies, add
green peas to make keema Matar curry or add potato to make Aloo keema curry.
Another trick is to fry the mince until you see
a golden brown ting in qeema (browning) and the oil separates profusely. This is
like searing and is called bhuna ( bhun-na) in Urdu. Serve it with nan,
chapati or roti, raita, and some fresh cucumber salad.
For the best result, follow my detailed step-by-step photo instructions and tips.
Recipe notes:
Mincemeat: Best-tasting fried keema is made with beef mince that has 20% fat. However, for healthy options, you may take low-fat lamb leg mince.
Ghee: In this recipe, ghee is
the key to enhancing the taste buds since in all traditional foods can’t be
compromised with the taste but as I have mentioned above, you can use oil, I recommend olive oil or corn oil
Ginger garlic: Chopped ginger garlic
will be used in this recipe, as fresh chopped ginger garlic produces an earthy
taste in the meal
Bengal
gram: lentil
quantity 4th part of the mincemeat, most important don’t overcook chana dal in
this, we require 90% cooked chana dal, and the rest of 10% will be cooked with mincemeat
Roasting keema: Making a delicious recipe depends on roasting keema with spices and ghee. The more you roast
keema, the taste will enhance
If you want the best-tasting keema bursting with
traditionally Pakistani restaurant flavors, use fresh spices. This means using
freshly minced ginger, garlic, and chilies. The fresher the better
If you have tried this Keema Chana Dal recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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To begin this recipe, first soak chana dal in warm water for an hour.
Take all the veggies and prepare them.
Rinse the mincemeat so that all blood can be removed.
Boil the gram lentil in 1 ½ glasses of water till 90%
Put all the whole spices in the pan.
Dry roast them together for a few seconds until
it is fragrant
Grind them to a fine powder in the mortar or grinder jar.
Combine the mincemeat, onion slices, chopped
tomatoes, and chopped ginger-garlic in the pot. Stir to mix them together until everything is
incorporated.
Next, add powder spices such as red chili
powder, red chili flakes, turmeric powder, and salt.
Further, mix up very well, pour 1 ½ cups of water, and then bring it to a boil. Put the lid on. Allow cooking for 10-15 minutes on a medium flame
Remove th,e lid and you will see the water is getting
almost dry. At this stage, add Kashmiri red chili powder, then mix well.
Keep mixing until the water dries out. Next, add roasted ground spices to the minced mixture. Combine well together
Now add ghee and yogurt to the mince. The ghee quantity in this recipe is kept more.
Keep frying keema for 10 minutes on medium flame. Reduce the flame to low, and add boiled chana dal to the mince.
Stir to mix them together for 5 minutes on a low-medium flame
At this point, adjust the spices, ghee, and salt. Pour 1 cup more water into the mince.
When you see the keema dal has reached the boiling point, then put the fried brown onion and garam masala.
At the end of the recipe, add some green chilies.
Stir to mix up well. Simmer the fried keema dal for 5 minutes on a very
low flame.
Fried keema dal is done.
Transfer the fried keema dal to the serving dish and garnish with coriander and green chilies.