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of ginger-garlic paste, turmeric, - green chillies, and pepper corns in - cups of water until it's cooked completely and the water is absorbed. blend this mix for a few seconds. step heat the oil in another container, add whole spices, cooked and shredded lamb, remaining green chillies, half a cup fresh
curd and saute for another - minutes. add three cups of water and bring to a boil. step to this, add the blended wheat and mix well while adding a little ghee as you go. let it simmer and cook slowly for at least half an hour. step serve hot, garnished with fried onions, cashew nuts, lemon wedges and fresh...
https://recipes.timesofindia.com/recipes/hyderabadi-haleem/recipeshow/54672891.cms