My
joy knew no bounds when Lubna Karim from Yummy Foods asked me to do a guest post as part of her
initiative, "Joy From Fasting to Feasting - VI" to feature Muslim bloggers from all over the world who would come
along to share their experiences about Ramadan and a recipe close to their
heart. Being relatively new to the blogging world, I accepted with trepidation
her invitation and set off to think what I should offer her. It was not easy
deciding on a recipe, as Lubna is a well-established blogger who clicks
absolutely amazing pictures that are accompanied by lip-smacking recipes, and
the work I do is so amateur compared to what she does. But I really appreciated
that she wanted to include me as a part of the series and here I am!
What I provided her was the recipe of Aleesa, a wheat based dish with a little twist - the Masala Aleesa.
For the recipe and more details on how I see Ramadan as, go ahead and give it a read here!!!
Hope you enjoy my post and find the recipe interesting as well... As always, awaiting your views... :)
METHOD:
Masala Aleesa
Serves 4
INGREDIENTS:
- 1-1/2 cup whole wheat
- 1 can coconut milk
- 2 cup water
- 2 chicken drumsticks or 1 chicken thigh-leg piece
- 2 large pcs cinnamon
- Salt to taste
- 1 tbsp coconut oil
- ½ tsp fennel seeds
- 2 large onions, sliced
- 2-3 green chillies
- 1 tbsp ginger garlic paste
- 1 tomato, chopped
- 250 gm boneless chicken, cleaned and cut into small pcs
- 1 heaped tbsp chicken masala powder
- ½ tsp garam masala
- Salt to taste
- Wash and soak the whole wheat overnight, minimum 8 hours.
- Drain the soaked whole wheat, add the coconut milk, water, chicken and cinnamon along with the salt in a pressure cooker. Cook for three whistles on high flame and then leave on low flame for around 40-50 minutes. Switch off the flame and let the pressure go by itself.
- Open the pressure cooker lid, carefully pick out the cinnamon sticks and dispose. Also, take out the chicken pieces and separate the meat from the bones. Dispose the bones. Nicely beat the cooked aleesa with a ladle or beater till the whole mixture is nicely beaten. Set aside.
- When the wheat is getting cooked, let us prepare the masala. Heat coconut oil in a small pressure cooker, fry the fennel seeds for a few moments. Add in the onions and green chillies and cook till it becomes soft. Add the ginger garlic paste and cook for a couple of minutes.
- Add in the tomatoes and cook till it gets mashed up. Now add in the chicken masala powder and the boneless chicken and mix well. Leave it on low flame for 5 minutes.
- Now close the lid of the pressure cooker and cook for one whistle, and then lower the flame and cook for 10 minutes. Switch off and let the pressure go by itself. Open the lid, sprinkle the garam masala powder and mix well. Adjust seasoning. Cook on high flame till the stock gets coated completely on the chicken.
- Allow the chicken masala to cool completely. Grind it coarsely in your grinder. Add this grinded chicken masala into the prepared aleesa and mix till well incorporated. Keep on low flame with closed lid for 10-15 minutes for the flavors to mingle in. Serve warm garnished with coriander leaves.
- Ensure to soak the whole wheat overnight, to reduce the cooking time tremendously.
- The ingredients to the masala are totally my level of spiciness. Increase on the green chillies for more spice or add in pepper powder if you like the taste of it.