Savory Jackfruit Haleem
Embark on a culinary journey with Chef Mohammad Rehan's innovative Kathal Haleem, a plant-based twist on a beloved classic. This dish masterfully blends
the earthy notes of tender jackfruit with a hearty base of grains and legumes, creating a texture and flavor profile that is both familiar and excitingly new. The preparation begins with soaking a quartet of lentils – chana dal, urad dal, moong dal, and masoor dal – alongside broken wheat and barley for at least two hours, ensuring they soften beautifully. These are then simmered with aromatic whole spices like black and green cardamom, cloves, cinnamon, peppercorns, and shahi jeera, along with dried rose petals, to infuse a delicate fragrance. This cooked mixture is then puréed into a smooth, cohesive paste. Simultaneously, raw jackfruit is marinated in a vibrant blend of red chilli powder, black pepper, garam masala, and curd, promising a delightful tang and spice. In a separate pan, ghee and oil are heated to sauté chopped onions until golden, followed by ginger-garlic paste, fresh mint, and coriander, building layers of flavor before the marinated jackfruit is added and cooked until tender. Once the jackfruit is coarsely ground, it's combined with the grain and lentil purée. The magic truly happens as this mixture simmers on low heat, gradually thickening to a rich, porridge-like consistency with the addition of water as needed. A final touch of ghee and salt brings everything together, and the haleem is then garnished with crisp julienned ginger, fried onions, and fresh mint, offering a final flourish of aroma and texture.
Soothing Barley Talbina
Experience the gentle embrace of Talbina, a comforting barley-based dish perfect for a calming meal. Chef Mohammad Rehan presents a recipe that highlights the natural sweetness and creamy texture of pearl barley, enhanced by simple, wholesome additions. The foundation of this dish lies in 500g of pearl barley, which must be soaked overnight to ensure it cooks to a perfectly soft, yielding consistency. Once softened, the barley is boiled in water until it is thoroughly tender. Following this, it is simmered in 1 litre of full-fat milk over low heat. This slow cooking process allows the barley to absorb the richness of the milk, gradually transforming the mixture into a thick, luscious, and creamy porridge. To elevate the flavor and add delightful textures, 25g of slivered almonds and 25g of chopped dates are stirred in. The subtle warmth of 5g of green cardamom powder is also added, providing an aromatic lift that complements the sweetness of the dates. For a final touch of natural sweetness, a drizzle of 10g of honey is added just before serving. This warm, nourishing Talbina is best enjoyed topped with toasted nuts and seeds, creating a harmonious blend of soft textures and delicate flavors that soothe the senses.
