<![CDATA[Aleena Caterers Hyderabad : Best Catering Services in Hyderabad - Blog]]>Wed, 25 Oct 2017 00:52:19 +0530Weebly<![CDATA[Hyderabad's Authentic Haleem Recipe]]>Thu, 07 Jan 2016 10:22:17 GMThttp://aleenacaterers.com/blog/hyderabads-authentic-haleem-recipe
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Hyderabadi Mutton Haleem Recipe

Everyone loves mutton Haleem and looks for its recipe. So today I’m sharing the best and easy steps for Hyderabadi mutton haleem recipe. Enjoy this tasty and spicy Mutton Haleem. Haleem served in marriages, functions & specially in ramazn Haleem is full on dimand!

Preparation Time 40 mins
Cooking Time 2 hours
Servings 4
Ingredients Required for Hyderabadi Mutton Haleem Recipe

Mutton                                           1 kg

Broken Wheat/ Wheat Porridge      200 gms  

Ginger-Garlic paste                         4 tsp

Urad daal                                        1 cup

Chana daal                                      1 cup

Red Chilli powder                           1 tsp

Turmeric powder                             ½ tsp

Curd                                                1 to 1 ½ cup

Onion                                              2 cups, Finely sliced

Cardamom                                      2-3  pieces

Small cinnamon sticks                      2

Cloves                                             4

Coriander powder                           1 tsp

Garam Masala powder                   ¼ tsp

Cumin seeds powder                      ¼ tsp

Black Pepper corns                        ½ tsp 

Ghee                                               1 tbsp

Fresh coriander leaves                    ½ cup

Fresh mint leaves                            ½ cup

Green chillies                                  4

Tomato                                          1, finely chopped

Cashew nuts                                   ½ cup

Salt to taste

Oil as per the quantity


How to Prepare Hyderabadi Mutton Haleem Recipe?

Clean, wash and rinse mutton thoroughly

Soak broken wheat, urad and chana daal in water for 4 hrs. Make sure water should be double the quantity of dal and wheat mixture

Take a pressure cooker, pour 4 tsp oil, add one cup of chopped sliced onions and fry till they turn golden brown

Now add cardamom, cinnamon and clove pieces to the fried onions and fry them for two minutes

Next add mutton pieces in to the cooker.  Add turmeric powder, red chilli powder and one cup of water, stir well and close the lid of the cooker

Leave it on a full flame for 15min or 5 whistles!

Once the pressure goes off open the lid and neatly separate the meat from bones using a table knife and fork

Keep the separated meat pieces in cooker; add one tsp salt, one tsp coriander powder, ¼ tsp Garam masala and jeera powder, 4 green chillies, half cup coriander leaves, 5-6 mint leaves and chopped tomato, curd and a cup of water. Mix the contents well and close the lid of the cooker and pressure-cook for 20 minutes on high flame

Meanwhile take another aluminum container and add soaked broken wheat, urad and chana dal mixture in it

Pour 2 glasses of water

 Add the separated bones to the dal and wheat mixture. Add ¼ tsp turmeric powder, ½ tsp salt and cook for 20 min and keep stirring every minute to get good texture of haleem

Once cooked for 20 min, put off the flame and mash the mixture for five minutes with wooden churner

Now add cooked mutton to the dal mixture container. Turn on the stove and cook the mixture in the container on low flame for one hour while stirring for every 3min

If the mixture became a thick paste and is turned to a golden color, put off the flame. Do not overcook

Add a table spoon of ghee in a small container and fry the black pepper corns and mix it with the haleem which turned to golden color

Use fried onions and cashew nuts as topping and also garnish the haleem with coriander leaves

That’s all. Your tasty Hyderabadi haleem is ready. Serve hot with sliced lemons
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<![CDATA[Bhindi Masala Recipe  - Punjabi Style ]]>Sun, 12 Jan 2014 08:09:41 GMThttp://aleenacaterers.com/blog/bhindi-masala-recipe-punjabi-style
OKRA, LADY FINGER
Bhindi Masala Recipe  - Punjabi Style

Ingredients for making Punjabi Bhindi (Okra) Masala:
• 1 kg fresh Bhendi
• 1 tomato cut into pieces
• 2 onions, finely chopped
• 1 tsp ginger paste
• Salt as per taste
• 2 tsp coriander powder
• 3 tsp red chili powder
• 1 tsp turmeric powder
• Coriander leaves, finely chopped
• 1 tsp jeera seeds
• 3 tbsp oil
How To Prepare Punjabi Bhindi(Okra) Masala :
1. Take a moist cloth and clean bhindi with it properly. Now cut bhindi in about 1” pieces.
2. In order to apply masala evenly make a slit in each piece of the bhindi.
3. Now take a kadhai and heat oil in it. When the oil is hot add jeera to it. Stir-fry for few seconds and add onions and fry till they become golden brown.
4. Now add tomatoes to it and stir-fry. Add coriander powder and ginger paste to it and fry for a minute.
5. Add red chilli powder and turmeric and stir well. Cook till the mixture becomes homogenous and oil separates.
6. Now add bhindi and mix well. Apply masala to all pieces. Cook on moderate flam and stir for few times in order to avoid the sticking of bhindi to the pan.
7. Cook for about 10 minutes.
8. Punjabi Bhindi is ready to be served. Garnish with coriander leaves before serving.

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<![CDATA[Check out Ice-Cream Fun]]>Sat, 11 Jan 2014 08:18:16 GMThttp://aleenacaterers.com/blog/check-out-ice-cream-fun
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<![CDATA[Happy and Tasty New Year with Aleena]]>Wed, 01 Jan 2014 10:45:13 GMThttp://aleenacaterers.com/blog/happy-and-tasty-new-year-with-aleena
Happy New Year 2014 From Aleena Caterers : The taste of Happiness Hyderabad
Happy New Year 2014 From Aleena Caterers : The taste of Happiness Hyderabad
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<![CDATA[Don't Store Onions / Garlic and Potatoes Together]]>Fri, 13 Dec 2013 08:21:26 GMThttp://aleenacaterers.com/blog/-garlic-and-potatoes-together
Don't Store Onions, Potatoes And Garlic Together
Don't Store Onions, Potatoes And Garlic Together
There for some guidelines for home or kitchen storage.   Keep them separated. Avoid storing potatoes, with onions or garlic because, when close together, they produce gases that spoil both. The reason, as the food safety experts point out, you can store the garlic and onions together but never store potatoes and onions in the same bin. They will make each other spoil faster. If possible they should not be stored too close together at all.
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<![CDATA[Eid ul Adha Mubarak from Aleena Caterers]]>Fri, 26 Oct 2012 11:00:53 GMThttp://aleenacaterers.com/blog/eid-ul-adha-mubarakPicture
Introduction to Bakra Eid. Almighty Allah says in the Holy Quran, Chapter 22 Verse 34 : "And to every nation we have appointed acts of devotion (sacrifice) that they may mention the name of Allah on what He has given them of the cattle quadrupeds; and your God is one God, therefore to Him should you submit, and give good news to the humble whose hearts tremble when Allah is mentioned, and those who are patient under that which afflicts them".

The act of sacrificing an animal is regarded as affecting the heart, as it is connected with righteousness, with submission to Allah, with humbleness of the heart, and patience under sufferings. So when one slaughters with the proper accompanying Intention and not for the sole purpose of eating the flesh on this occasion, one is again complying with the laws in the Holy Quran and completes yet another of the pillars of Islam. The animal sacrificed is symbolic of the animal in man (man's nature). So, when he slaughters, he is reminded of the necessity to eliminate that "animal nature" which he has within him. It actually signifies the sacrifice of the sacrificer himself, and becomes the outward symbol of his readiness to lay down his life in the cause of the Supreme Creator of the universe.

This sacrifice by the Muslims throughout the world on this particular occasion, is intended to let Muslim hearts beat in unison with the hundreds of thousands who have gone on Pilgrimage to makka (which is also a pillar of Islam and is compulsory on Muslims who can afford going there). They re-enact, as it were, the beautiful incident of old, where Almighty Allah had commanded Prophet Abraham (peace be upon him) to sacrifice his then only son. On finding him obedient and prepared to act on His command, Allah submitted a ram for him to slaughter instead of his beloved son.

Our Holy Prophet Muhammad (peace and blessings of Allah be upon him) confirmed this act, and always covered his head with respect during sacrifice. He would lay the animal down and gently stroke it, then, placing his foot on the body and uttering the words "In the name of Allah, Allah is Great. O Allah! This is a sacrifice from You and is for You" he would speedily severe its throat, allowing the blood to flow readily with the least possible pain to the animal.

The sacrifice is done after the I'd prayer is over . The chosen animal must be free from any apparent physical defect and must be fully grown and healthy. In the case of a goat or sheep, one suffices, but if it a camel or cow, seven may be partners thereto.

Because many poor and beggars in the community cannot afford to sacrifice, this occasion allows for charity, and when the sacrifice is over the meat is divided as is necessary (one third minimum be allotted for distribution to the poor), the meat is delivered to the homes of the poor so that they too can enjoy and participate on this day of festival.

As Islam does not permit wastage, whatever is left over of the meat may be dried, cured or prepared, so long as it is consumed and not wasted. The skin also must be disposed of and the funds used for charity.

Almighty Allah says in the Holy Quran, Chapter 22 Verse 37: "Nor their flesh, nor their blood, reaches Allah, but to Him is acceptable observance of duty on your part".
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<![CDATA[Health benefit of Ginger & Garlic]]>Sun, 21 Oct 2012 09:11:17 GMThttp://aleenacaterers.com/blog/health-benefit-of-ginger-garlic
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<![CDATA[Happy World Food Day]]>Tue, 16 Oct 2012 09:22:30 GMThttp://aleenacaterers.com/blog/happy-world-food-dayWorld Food Day

World Food Day is celebrated every year around the world on 16 October in honor of the date of the founding of the Food and Agriculture Organization of the United Nations in 1945. The day is celebrated widely by many other organisations concerned with food security, including the World Food Programme.

The World Food Day theme for 2012 is "Agricultural cooperatives – key to feeding the world".

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<![CDATA[Wish You All A Very Happy Independence Day From Aleena Caterers Hyderabad!!]]>Thu, 16 Aug 2012 04:51:25 GMThttp://aleenacaterers.com/blog/wish-you-all-a-very-happy-independence-day-2012-from-aleena-caterers-hyderabadAleena Caterers wishes to all Indians and happy visitors of Aleena on the eve of 66th Independence day!
On this auspicious day let’s sing with joy National anthem of India

Jana gana mana adhi naayaka jaya hai!
Bhaarat bhaagya vidhaata
Punjab Sindh Gujarat Maraatha,
Dravid Utkala Bangaa.
Vindhya Himachala Yamuna Ganga,
Uchhala jaladhi taranga.
Tava shubh naame jaage,
Tava shubh aashish maage,
Gahe tava jaya-gaatha.
Jana-gana-mangaladayaka jaya hai!
Bharat bhagya vidhata.
Jaya hai! Jaya hai! Jaya hai!
Jaya Jaya Jaya Jaya hai!
Rabindranath Tagore originaly composed the Indian National anthem in Bengali language and it was first sung on 27th December 1911 at the Calcutta session of the Indian National Congress.

Some famos Independence day quotes
  • Freedom has its life in the hearts, the actions, the spirit of men… — Dwight D. Eisenhower
  • Freedom is nothing but a chance to be better… — Albert Camus
  • In the truest sense, freedom cannot be bestowed; it must be won… — Franklin D. Roosevelt
  • It is easy to take liberty for granted, when you have never had it taken from you… — Dick Cheney
  • Liberty is the breath of life to nations… — Bernard Shaw
Those who deny freedom to others deserve it not for themselves… — Abraham Lincoln

India got free from British rules and became Independent in 15th August 1947. Now India is going to celenrate its 66th Independence day on August 15th 2012 (Wednesday). One funny thing is now people strated forgeting Independece day and searching when Independence Day?
India Indepenndent
Very Rare Newspaper Of Independence Day
Significance of Independence Day

Though India became Independent from British rule still it is a gereat queston in Indian mind have we achieved real independence day yet ? If we will search history of India we will find lot about independence of india. Hundreds of people sacrificed their lives in the shake of country to make it free. So to memorise our past glory of brave freedom fighters and to give an honour to those imortal souls we celebrate it every year with great spitit. So independence day of india is not a day but we celebrate it like a great festival of India.

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<![CDATA[Aleena Tips & Tricks (kitchen, Cooking, Health etc..)]]>Mon, 30 Jul 2012 07:23:19 GMThttp://aleenacaterers.com/blog/aleena-tips-tricks-kitchen-cooking-health-etcDon't be afraid to experiment. Good cooks are never afraid to deviate from a recipe and add their own flair. Whenever you make a substitution or addition be sure to make a note on the recipe so you remember next time whether you liked the change or not 


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Lemons:

With uses as diverse as hair bleaching and classroom science experiments, lemons have been farmed since 300BC.

What is it?
This is a citrus fruit known for its sour taste and ability to add flavour to dishes.

Is it good for me?
Lemons are an excellent source of vitamin C and are rich in pectin, a type of soluble fibre that helps keep blood cholesterol levels normal.

Buying and storing...
Choose plump, bright lemons that are heavy for their size. Store at room temperature for one week, or in the fridge for up to two weeks.

Preparation...
If you're zesting or grating your lemon, rinse clean under cold water before use. To yield more juice roll it on the bench before cutting and squeezing.

Cooking tips....
• Add lemon slices to a mild tea. 
• Stuff lemon slices under the skin of a whole chicken before roasting.  


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ALWAYS READ THE LABELS ON THE FOODS YOU BUY--NO MATTER WHAT THE FRONT OF THE BOX OR PACKAGE SAYS, TURN IT OVER AND READ THE BACK 
Read more...


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Chilli Preparation
Wash Hands & Equipment 

During and after preparing chillis, great care must be taken with hands and any equipment used. The chemical capsaicin, that gives it its heat will remain on hands and equipment for hours afterwards and not only taint other food but when left on the hands can be very painful if the eyes, ears, nose, mouth or body parts are touched. A great tip is to wash your hands with soapy water or alternatively rub your hands with a lemon and some sugar.


Best Cooking Temperature 

According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process. 

Freezing meat. When freezing red meat or poultry, wrap it very tightly or seal it in a plastic bag to prevent air spoilage or freezer burn. Be sure not to pile pieces on top of each other but do pack meat as flat as possible so it freezes quickly, which will ensure its texture is not spoiled. Meat should be completely thawed in the refrigerator before cooking. Never thaw poultry at room temperature or you risk salmonella contamination. 
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