hyderabad special haleem


½ cup each of chana dal, urid dal, mung dal and barley
½ cup wheat berries
1 kg beef or lamb on the bone, meat cut into chunks
2 tbsp crushed garlic
2 tbsp grated ginger
2.5 litres water
2 tbsp clarified butter (ghee)
pinch of saffron colour (optional)
¼ tsp ground fenugreek
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp chaat masala spice mix
1 tbsp chilli powder
1 tsp turmeric
125 ml vegetable oil
2 onions, sliced
1 tbsp garam masala

For Serve:

chaat masala spice mix
finely sliced green chilli
julienned ginger
coriander leaves
sliced lemon


Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1 ½ hours.

Put the lentils and grains, meat and bones, garlic, ginger and water in a large, heavy-based pot and bring to the boil. Simmer for around 2 hours, stirring occasionally.Remove the bones and continue to cook until the meat starts to fall apart (about another hour). Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt and cook for another hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.Heat the vegetable oil in a frying pan and fry the onion until brown and caramelised. Add the onion and garam masala to the stew. Cook for a further 15 minutes.Serve into plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon. Serve with roti, naan or chapattis.
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sabudana thalipeeth


⅔ cup sabudana
2 medium or large potatoes, boiled, peeled and mashed
½ tsp cumin powder
4 tbsp peanuts, roasted and coarsely ground
½ inch ginger, finely chopped or grated
¼ cup chopped coriander leaves
1 tsp lemon juice
1 tsp sugar
salt as required


pick and rinse the sabudana well till the you get transparent water when rinsing.soak them overnight in enough water.the next day, drain them really well.make sure there is no moisture in them.add the mashed potatoed and all the ingredients to the soaked sabudana.mix well.heat a non stick frying pan.spread 1 or 2 tsp of oil on the pan.apply some oil on your palms.take some portion from the mixture and flatten it with your palms.you can also flatten on a ziplock bag.i find it easier to flatten with my palms.place the flattened round on the frying pan.fry till both sides are golden brown and crisp.repeat.if you have a large pan, you can cook 2-3 thalipeeths at the same time.
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sago dosa instant sago dosa how to make sago dosa set dosa sagu


  • 1 cup Sago(saggubiyyam,sabudana)
  • 3 cups Rice Flour
  • Salt to taste
  • 3 cups Curd
  • 1 cup Thick ButterMilk
  • 1/2 cup Ghee or butter
  • 1 cup grated Carrot
  • 2-3 Green chillies
  • 1 cup chopped Tomatoes
  • 1/2 cup chopped coriander leaves


Wash sago well. drain water & keep aside.mix washed sago & rice flour. add salt & curd. mix well & keep aside over night.mix the soaked mixture well. add buttermilk & bring the mixture to dosa batter consistency.heat a griddle. apply little oil. pour a ladle of batter in the center. slightly spread it.put ghee around & on the dosa. sprinkle grated carrot, tomato, cilantro & green chillies. cover a plate & cook it. do not turn on the other side. serve hot with coconut chutney.
(this dosa cannot be spread thin like normal dosa. this has to be made like uttappam. adjust buttermilk for consistency).

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