1 cups wheat, skinless (kuthiya gothambu)
1 litre water
1 medium onion
2 garlic cloves
4-5 chicken pieces
3 piece cinnamon
2 tbsp ghee
salt to taste
1 cup coconut milk
2 tbsp ghee
3 tbsp ghee
1 medium onion, thinly sliced
10-12 cashew nuts, split
sugar, as required
- Soak wheat in water for 6 hours or overnight.
- In a pressure cooker, add wheat, chicken pieces, onion, garlic, cloves, cinnamon, salt and about 1 litre of water and cook at high flame for 1 whistle.
- Then reduce the flame to low and pressure cook till the wheat gets completely cooked. The wheat must be cooked very well till very soft.
- Take out the whole garam masala. If the wheat mixture is too thick, add 1/2 cup of water / milk to loosen it.
- Mash / blend well the cooked wheat with a hand blender while still hot. Don’t make the mix like a puree / paste.
- Then add the coconut milk and stir it well . Add ghee to this and mix well.
- Heat ghee in a small pan and add thinly sliced onion, cashew nuts and raisins and fry till it turns golden brown.
- To serve, in a serving plate, take 1-2 ladleful of prepared aleesa and add fried onions, raisins and cashew nuts.
- Drizzle the left over ghee ( used for frying onion and nuts) on top of the aleesa …Serve warm with some sugar…
Recipe Source: Savory and Sweet Food