Haleem:Ramadhan Special

mahussain3

mahussain3

Son of Aa'ishah(R.A)
Haleem

Haleem is a thick, soup-like Indian and Pakistani dish, brought to the Indian sub-continent by muslim immigrants from Persia. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keshkek and Harisa. Although the dish varies in other regions, it always includes wheat and meat.

Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is cooked for seven to eight hours before it is ready to be served. As a result of being cooked for so long, the dish is in a form of a paste with the taste of spices and meat blending in the wheat.

Haleem is popular in Pakistan and amongst Indian Muslims throughout the world, especially during Ramadan. In India, haleem is prepared in Hyderabad, during the Ramadan season and is distributed all over the country.

In Bangladesh, Haleem has attained a significant level of popularity in the urban centres. It is now a very popular food item in capital Dhaka during Ramadan.

Hyderabadi Haleem
The Haleem of Hyderabad (Deccan), India is very popular. If Hyderabadi Biryani is the staple of a die-hard Hyderabadi, another delicacy that is relished in this part of the world during the Holy month of Ramadan is the Haleem. This traditional wheat porridge has its roots in the Arab Kingdom, similar to harees. Even today mitthi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of the Arabs living in the Barkas area of the twin cities. But in the major city , the salted option is popularly seen during the month of Ramadan. The high-calorie haleem is the perfect way to break the ramadan fast. (it contains wheat, various lentils, meat, and pure ghee)

Owing to its popularity in Hyderabad, a vegetarian version of haleem, wherein meat is substituted with dry fruits and vegetables, is available mostly in the month of Ramadan and can also be found at some eateries in Hyderabad.

In Hyderabad (Deccan), Haleem is the tradional starter in the wedding menu, and is the most relished delicacy on the menu in any functions or occasion



method to prepare
HALEEM



Ingredients:

150 gm. dried Yellow split Peas
115 gm. lentils
80 gm. oat meal
750 gm chop lamb
2 tablespoons Maiezana
4 teaspoons Jeera
1 big onion
4 teaspoons Massala
3 teaspoons Ajinomoto
Shallot
Lemon
Salt and Pepper according to taste
Green Coriander

Method:

Bring to boil the split peas, lentils and salt during 30 minutes.
Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto.
Fry the onion in a chinese wok and add the lamb.
Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera.
When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker.
Then, add the oats diluted in a glass of water. Bring to the boil until it thickens to a nice soup.



Haleem goes places


In Hyderabad, Ramzan, the month of fasting for Muslims, instantly reminds one of the deliciously nutritious non-vegetarian dish called haleem.

Literally meaning patience, haleem actually requires a lot of time and loads of patience for its preparation. Introduced to Hyderabad through its centuries’ old links with Iran and West Asian countries, it is made of mutton, wheat, pulses, curds, onions, spices, lemon juice and ghee.

The city’s special Ramzan delicacy, Haleem, has gained such popularity abroad that now local chefs are being courted by hoteliers in Saudi Arabia to fly to the holy cities of Mecca and Medina and prepare it for Umrah pilgrims there. According to sources, the cooks have gone on Umrah visas and after performing the pilgrimage, have joined the restaurants there.



I am really happy that i am in Hyderabad.Enjoining lots of world famous Hyderabadi Dishes.

YOU CANT EAT JUST ONCE..........
 
Globalpeace

Globalpeace

Banned
Haleem for a comfortable and Healthy Ramadhan!

Asslamo Allaikum,

Haleem is PERFECT for Suhoor as it is complex carbohydrate and highly recommended by Muslim doctors during Ramadhan.

Health Tips for a Comfortable Ramadan
By Dr. Farouk Haffejee​

DURING the holy month of Ramadan, our diet should not differ very much from our normal diet and should be as simple as possible. The diet should be such that we maintain our normal weight, neither losing nor gaining. However, if one is over-weight, Ramadan is an ideal time to normalise one’s weight.

In view of the long hours of fasting, we should consume slow digesting foods including fibre containing-foods rather than fast-digesting foods. Slow digesting foods last up to 8 hours, while fast-digesting foods last for only 3 to 4 hours.

Slow-digesting foods are those that contain grains and seeds like barley, wheat, oats, millet, semolina, beans, lentils, wholemeal flour, unpolished rice, etc. (called complex carbohydrates).

Fast-burning foods are those that contain sugar, white flour, etc. (called refined carbohydrates).

Fibre-containing foods are bran-containing foods, whole wheat, grains and seeds, vegetables like green beans, peas, sem (papry), marrow, mealies, spinach, and other herbs like methie, the leaves of beetroot (iron-rich), fruit with skin, dried fruit especially dried apricots, figs and prunes, almonds, etc.

The foods eaten should be well-balanced, containing foods from each food group, i.e. fruits, vegetables, meat/chicken/fish, bread/cereals and dairy products. Fried foods are unhealthy and should be limited. They cause indigestion, heart-burn, and weight problems.

Avoid
Fried and fatty foods.
Foods containing too much sugar.
Over-eating especially at sehri.
Too much tea at sehri. Tea makes you pass more urine taking with it valuable mineral salts that your body would need during the day.
Smoking cigarettes. If you cannot give up smoking, cut down gradually starting a few weeks before Ramadhan. Smoking is unhealthy and one should stop completely.

Eat

Complex carbohydrates at sehri so that the food lasts longer making you less hungry.
Haleem is an excellent source of protein and is a slow-burning food.
Dates are excellent source of sugar, fibre, carbohydrates, potassium and magnesium.
Almonds are rich in protein and fibre with less fat.
Bananas are a good source of potassium, magnesium and carbohydrates.

Drink

As much water or fruit juices as possible between iftar and bedtime so that your body may adjust fluid levels in time.

Constipation

Constipation can cause piles (haemorroids), fissures (painful cracks in anal canal) and indigestion with a bloated feeling.

Causes: Too much refined foods, too little water and not enough fibre in the diet.

Remedy: Avoid excessive refined foods, increase water intake, use bran in baking, brown flour when making roti.

Indigestion And Wind

Causes: Over-eating. Too much fried and fatty foods, spicy foods, and foods that produce wind e.g. eggs, cabbage, lentils, carbonated drinks like Cola also produce gas.

Remedy: Do not over-eat, drink fruit juices or better still drink water. Avoid fried foods, add ajmor to wind-producing foods.

Lethargy (‘low blood pressure’)

Excessive sweating, weakness, tiredness, lack of energy, dizziness, especially on getting up from sitting position, pale appearance and feeling faint are symptoms associated with “low blood pressure”. This tends to occur towards the afternoon.

Causes: Too little fluid intake, decreased salt intake.

Remedy: Keep cool, increase fluid and salt intake.

Causes: Low blood pressure should be confirmed by taking a blood pressure reading when symptoms are present.

Persons with high blood pressure may need their medication adjusted during Ramadan. They should consult their doctor.

Headache

Causes: Caffeine and tobacco-withdrawal, doing too much in one day, lack of sleep, hunger usually occur as the day goes by and worsens at the end of the day. When associated with “low blood pressure”, the headache can be quite severe and can also cause nausea before Iftar.

Remedy: Cut down caffeine and tobacco slowly starting a week or two before Ramadan. Herbal and caffeine-free teas may be substituted. Reorganise your schedule during the Ramadan so as to have adequate sleep.

Low Blood Sugar
Weakness, dizziness, tiredness, poor concentration, perspiring easily, feeling shaky (tremor), unable to perform physical activities, headache, palpitations are symptoms of low blood sugar.

Causes in non-diabetics: Having too much sugar i.e. refined carbohydrates especially at sehri. The body produces too much insulin causing the blood glucose to drop.

Remedy: Eat something at sehri and limit sugar-containing foods and drinks.

Causes: Diabetics may need to adjust their medication in Ramadan, consult your doctor.

Muscle Cramps

Causes: Inadequate intake of calcium, magnesium and potassium foods.

Remedy: Eat foods rich in the above minerals e.g. vegetables, fruit, dairy products, meat and dates.

Causes: Those on high blood pressure medication and with kidney stone problems should consult their doctor.

Peptic Ulcers, Heart Burn, Gastirtis And Hiatus Hernia

Increased acid levels in the empty stomach in Ramadhan aggravate the above conditions. It presents as a burning feeling in the stomach area under the ribs and can extend upto the throat. Spicy foods, coffee, and Cola drinks worsen these conditions.

Medications are available to control acid levels in the stomach. People with proven peptic ulcers and hiatus hernia should consult their doctor well before Ramadan.

Kidney Stones

Kidney stones may occur in people who have less liquids to drink. Therefore, it is essential to drink extra liquids so as to prevent stone formation.

Joint Pains

Causes: During Ramadan, when extra namaz are performed the pressure on the knee joints increases. In the elderly and those with arthritis this may result in pain, stiffness, swelling and discomfort.

Remedy: Lose weight so that the knees do not have to carry any extra load. Exercise the lower limbs before Ramadan so that they can be prepared for the additional strain. Being physically fit allows greater fulfilment, thus enabling one to be able to perform namaz with ease.

(The author is a member of the Islamic Medical Association of South Africa, Durban)
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