Beef Halim on weekend....

over 3 years ago

I am a foodie! Even though my food items are limited because I am too much picky with the items that I have but yet some of the foods which are on my top list, today's item is one of them. Even though I am trying to eat healthy foods but it is hard to resist some mouth watering foods. My mind says, do not have it but my tongue implies something else! And at the end victory goes to the tongue with immense votes ;)

This particular Eid-al Azha is where we eat a lot of meat items and after few days of continuously having this item it becomes little difficult to have it on the meal. SO why not try something different. Meat will be there but not the usual way it would be made. Thus comes the HALIM. I like it pretty much and like I stated above it is one of my favorite. So I was saying to my mother to make it and I got everything that is necessary to make it the next day and she made it.

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I am not sure why I like this food but believe me or not I am allergic to it. I used to have it a lot in the past but due to the sudden allergic reaction to this type of food I can not have them like I used to. But once in a while I can have them in peace.

Nothing much really happens while making HALIM. Some simple procedure to follow and you can make this item at home. I am not really going to describe it as I do not have much pictures along with me but a short description is what I can give atm.

We will be needing :

Fried Onions
Beef Meat (Smaller the pieces, the better)
Halim Masala
Coriander leaves
Lemon sliced/chopped
Chili
Salt
Paratha (You can have halim with/without paratha)

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These are two main items, which are needed to make halim. Both of these are within the packet of the Halim mix which I purchased from the market. It is not that expensive within a buck I suppose. One of the item is the spices which is on the far right and the other one is the main ingredient of Halim. You may also call it the mixture of all ingredients which are needed to make this halim.

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First you need to fry the onions on normal heat. Do not make them crispy, keep them 2/3 cooked. Once it is done store it on a plate for further use. The next step comes in the beef. You need to caramelized the beef and once it is tender enough, store it as well. Once that is done, put a cooker on the stove and give the both the mixture of the Halim (above image) on the cooker and also give the meat which you kept for use. Once you are done with all those steps, wait till the dish is well cooked. How can you know if it is done or not? Well, when you will be waiting for the item to be done, be sure to stir from time to time. And taste it after some time. You should not be able to taste the buds within the halim. I mean the spores that you have within the halim should not be that hard to taste or feel within the mouth. Once that is ok, you are good to serve.

Now the rest of the items which were supposed to used can be used in the presentation. You can serve them with those. The coriander, fried onions, lemon and the chili you can have them as much you need.

This is not a described cooking post but just a summary of what I had within the last few days. I will probably make a detailed post in future with more image illustrations which would be helpful if any of you want to try it out. Apologies in case you want to try it out right now. I wish I could write in a more detailed way. But hopefully in the future will do!

But either way, it is nice to try out different dishes from time to time. Thanks to my mother she never really says no to any sort of cooking items. Even though my list of having foods are limited lol. Thanks MOM for the immense love that you show to me and everyone around you. Every MOM's are the BEST!