Ainy Cooks

When I first time discovered Lubna Karim’s Blog “YUMMY FOOD”, I was impressed and inspired at the level of skill in both her Photography and recipes. I started to follow her guest posts related to photography and trying to implement as many tips as i can in my photography…:)

First I was hesitant to ask her for a guest post for my website, but when i asked her she humbly accepted my request.Now I am thrilled to have her guest blogging for me today.I hope you will take a minute and visit her awesome blog with gorgeous pictures and tempting recipes.

Do not Miss this innovative and different recipe:



Salam and welcome to all the readers of ‘Ainy Cooks’. It’s been my privilege to write to you all. When Ainy asked me to do a guest post for her lovely space, I was little in doubt what to write for her blog. I came across ‘Ainy Cooks’ through Halal Rating, which was held at Crescent Rating few days back….since then I have been following her blog recipe by recipe. Ainy has got talent to present a complicated recipe in a simple way. Her sweets/desserts section is fully loaded with yum recipes. Her regional recipes are so alluring that I bookmarked to try soon.

When I asked Ainy, if there is anything particular recipe she is looking out from me…She said anything which is my family or regional favorite. Ahhh…this gave me little idea on what I can come up with. Keeping the soon approaching Ramadan in mind, I thought of posting something related to it, so that you can try and relish this for fasting days during Ramadan.

This is my family favorite and regional favorite too…Anyone when asked about their Ramadan favorite food, ‘haleem’ will be the answer by majority of them. Being a fish loving family, my mom once made fish haleem and we totally devoured it. Now fish haleem has been regular at my home. This recipe has got perfect protein punch which is much needed when we are fasting. Though the ingredients list is long and preparation takes time, I tell you the result is completely drool worthy. You end up licking your fingers….Over to recipe.



½ kg. Boneless Fish pieces

Marinate fish pieces with salt, ½ tbsp. Ginger-Garlic paste and ½ tbsp. Red chili powder for ½ hour.

1 cup Broken Wheat/Dalia, soaked overnight

¼ cup Chana Dal, soaked for 2-3 hours

¼ cup Moong Dal, dry roasted, soaked for 2-3 hours

¼ cup Urad Dal, soaked for 2-3 hours

1 tbsp. Ginger paste

¾ tbsp. Garlic paste

2 Green chilies

1 Bay leaf

1 Onion, finely sliced

2 tbsp. thick Yogurt/Curd, beaten

½ tbsp. Coriander powder

1 tbsp. Garam masala powder

1 tbsp. Black pepper powder

¼ tbsp. Roasted Cumin powder

2 Cardamom, 2 Cloves & 1 stick Cinnamon

½ cup Ghee


2 tbsp. Lemon Juice

½ cup fresh Coriander leaves

¼ cup Mint leaves


Lemon wedges

1-2 tbsp. fresh minced Coriander leaves

1 tbsp. fried Cashews, optional

1 tbsp. fried sliced Onions

1 tbsp. Ginger juliennes, optional


Boil marinated fish pieces in water, until fish is cooked. Drain excess water and chop into bite size pieces. Set aside.

Grind green chilies, coriander leaves and mint leaves to fine paste.

Pressure cook soaked chana dal, moong dal and urad dal until soft. Grind dal’s to smooth and set aside.

Now pressure cook overnight soaked broken wheat until cooked. Now add grinded dal mixture along with curd, green chili-coriander-mint paste, ginger paste, garlic paste, black pepper powder, coriander powder, cumin powder and garam masala. Give the mixture a good stir and add above chopped fish pieces along with 2 cups of water.

Cook on low by stirring often for 30 minutes. Season with salt.Our fish haleem is almost done.

Meanwhile in a heavy bottom cooking vessel, add ghee and to it add bay leaf, cinnamon, cloves and cardamom. When the spices turn to release aroma in ghee, add finely sliced onions to it. Fry on low by continuously stirring until nice golden brown. (Be careful not to burn them as burning onions may give bitter taste to the recipe).

Carefully drain spoonful of fried onions on to kitchen tissue and pour rest of the spiced ghee and fried onions on top of cooked mixture of fish haleem.

Sprinkle fresh lemon juice, minced coriander leaves and reserved fried onions. Serve warm with lemon wedges.


NOTE: You can substitute fish with chicken and tender lamb meat.

Thank you Ainy for calling me to write for your space. I enjoyed writing for your readers and hope they enjoy reading, trying and relishing this fish haleem at their home. Allahhafiz.


5 Responses

  1. There is no mention of garam masala in the ingredients. If it isn’t a mistake, how much should be added to the recipe?

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