I don't remember the last time I ate this food. Friends all ate at the restaurant when the country was normal. But I forgot about 5 months ago. After that Halim was not eaten. However, I ate noodles the day before yesterday and cooked them myself. There was not much of a test. Maybe you see that in the previous blog. But not without talking about today. This dish is made by the beautiful touch of my beautiful sister. You can understand what it will taste like.
Halim is a native food. Bengalis like it a lot. Since I ate noodles two days ago, Halim is my favorite food even though I am less interested in noodles. It was cooked very nicely. It was really fun to eat the pieces of meat inside Halim. I ate in three people. After a long time I got a taste of a kind of restaurant. In fact, everyone likes to eat. If there is something special inside him, there is no question.
Coca-cola drinks was with the food. Actually I want to thank my sister for everything. The one who made these with difficulty. Halim recipe you can also make and eat at home. The ingredients for making it are given below.
Beef or mutton - 1 kg (with bones)
Wheat - 1/4 cup
Boot stalks - half a cup
Lentils - quarter cup
Mug dal- quarter cup
Aromatic rice - half a cup
Onion crumbs - 1 cup
Ginger paste - half a teaspoon
Garlic paste - half a teaspoon
Turmeric powder - 1 teaspoon
Chili powder - 1 teaspoon
Halim's spice - two and a half tablespoons
Tamarind starch - 2 tablespoons
Salt- to taste
Oil - 1 cup.
Preparation method
Heat oil in a pan and fry onion pieces. Stir in the powdered spices until lightly browned. Season with salt. Cut the meat into small pieces. Shake well with Halim spice and cover the pot with a lid. After 10 minutes, when the water comes out of the meat, shake it again. Boil the meat over medium heat with 2 cups of water. In the meantime, wash the rice, wheat and pulses and paste them together with a little water. There is no need to refine at all. When the meat is slightly boiled, stir in the rice-pulses mixture and add 5 cups of water. Shake frequently. It should be taken down while it is a little thin. Mix tamarind starch with water before unloading. Crush the garnish and sprinkle on top and serve hot.