How to cook Shahi Halim

Material-1:

1. Meat (with bones) 3 kg,

2. Ginger paste 3 tablespoons,

3. Garlic paste 2 tablespoons,

4. Cumin paste 2 teaspoons,

5. 2 tablespoons of coriander powder,

6. 2 teaspoons of black pepper powder,

7. Nutmeg-Jayatri powder half a tea-spoon,

8. 1 teaspoon of hot spice powder,

9. 1 teaspoon of turmeric powder,

10. 1 tablespoon of pepper powder,

11. Cinnamon 6 pieces,

12. Cardamom 6,

13. 8 cloves,

14. 2 bay leaves,

15. 1 cup of tokadai,

16. The amount of salt,

17. 1 cup of chopped onion,

18. Half a cup of tomato puree,

19.1 teaspoon of sugar,

20. 4 tablespoons of onion barista,

21. 1 cup of oil. Method:>

Cut the meat with the bones into small pieces and mix it with hot spice powder and all the other ingredients except barista and keep it for a while. The meat should be cooked with adequate amount of hot water. When the meat is boiled and the broth is reduced, it should be boiled with barista and hot spice powder.

Materials-2:

1. Polaway rice 1 cup,

2. Half a cup of fried mung beans,

3. Half a cup of lentils,

4. Half a cup of peas,

5. Masakalai pulses 1 cup,

6. Half a cup of gram pulses,

7. Wheat (half broken) 1 cup,

8. Half a cup of chopped onion,

9. Garlic powder 2 tablespoons,

10. Ginger powder 2 tablespoons,

11. 8-10 green peppers,

12. 1 teaspoon of turmeric powder,

13. 1 teaspoon of chili powder,

14. Salt to taste,

15. 4 tablespoons of mint leaves.

Preparation:

After soaking the wheat for 5-6 hours, wash the rice and pulses, boil all the ingredients together with adequate amount of water, boil the meat well and cook over low heat. Serve with crushed, mint leaves and coriander leaves.

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