3 tablespoons Sunflower seeds, roasted and powdered
3/4th cup Sweet corn kernels
½ cup Unsweetened coconut milk
½ cup Water
5. Whole green cardamom 1
1 small Star anise
1 tablespoon Boiled onion paste
1 tablespoon Ginger garlic paste
1/4 teaspoon Red chili powder
1/4 teaspoon Cumin powder
1/2 teaspoon Turmeric
1/4 teaspoon Coriander powder
1/4 teaspoon Biryani masala
1 tablespoon Mustard oil
Salt to taste
2 tablespoons Onions, fried
Saffron soaked in warm coconut milk for garnishing.
1 cup small cucumber, diced deseeded and marinated in black salt and lemon juice
2 tablespoons sunflower seeds, roasted
1 tablespoon turmeric oil
1/2 teaspoon black salt
1 tablespoon lemon juice
Sweet & Sour Chutney Ingredients:
2 tomatoes, ripe
1/2 cup dates, deseeded and chopped
1 tablespoon jaggery, grated
Salt to taste
1/4 teaspoon Panchphoran(a combination of kalonji, saunf, jeera, sarson and mustard seeds in equal amount)
1/4 teaspoon phanchphoran powder, roasted
Boil the corn in water till soft, add 1 whole green cardamom and 1 small star anise to it, also add in the coconut milk and boil the corn to make it smooth and creamy, next add the powdered sunflower seed in the corn mix and cook till combined properly. If it becomes dry then add little water or coconut milk, allow to cool for some time, remove the cardamom and star anise, then grind to a paste. This will form the body of the haleem.
In a pan heat desi ghee, add onion paste and fry till aromatic, add ginger garlic paste and stir fry till moisture is absorbed. next add in cumin, coriander, turmeric, and red chili powders one by one and combine and fry the spices, sprinkle water if this mix is too dry, then add biryani masala and salt.
Add in the sunflower corn mix and mix well to combine, cook for 3-4 minutes then add ½ cup water, cook till all spices are combined, while the haleem is cooks, prepare the accompaniments.
Marinate the diced cucumber in black salt and lemon juice.
In a pan cook the chopped dates in ½ cup water till soft, then puree the dates.
In another pan boil water, cut across at the back of the tomato and dip it in water, cover and boil for 10 minutes, once soft, remove and put the tomato in ice cold water, then peel off the tomato skin of the tomato, this process is done to retain the rich red color of tomato, now puree the tomatoes.
In a pan add phanchphoron and toast it till aromatic, add tomato and date purees, along with salt and ½ cup water and cook for 2-3 minutes, add grated jaggery and red chili powder, cook till a thick paste is formed.
Air fried Onion:
Just grease the onions with little oil in your finger to coat well so that the onions are coated with oil, then fry them for 1 minute or till brown and crispy.
Assembling the whole platter:
In a small bowl put the marinated cucumber, top with roasted sunflower seeds and pour turmeric oil over it.
In another bowl put the date chutney and sprinkle toasted phanchphoron powder over it.
In a bowl put the hot sunflower and corn haleem, make a well in the center pour in the soaked saffron, then arrange fried onions, salad and the chutney one by one over the haleem.
Haleem bowl is ready to serve.