Recipe by huma rizvi of riyadh, SA
A very nutritious soup. I prepare it especially in Ramadan for iftar. Liked by all.
you are right. Its the same wheat which is used for making haleem
hello Ramesh,though i know this is not my recipe but still looking at ur querry i wanted to inform u that this is the coarse or as u said the thick one used to prepare porridge... it is also known as 'daliye ke gyahun' which r also used for making haleem another exotic non veg dish. i hope, i am correct Huma.
I am an enthusiastic Non-vegetarian and was attracted by the very title of your recipe. Actually I turned to the Comments page, in order to inquire of you, what Kutta gehoon was and saw your explanation, "Broken Wheat". I am sure that you are aware that in broken wheat there are size catagories for use in different preparations, both spicy and sweet. We in India have the Suji or Rava gradations, thick for Porridge, medium for Upama and fine for Laddoos; Atta for Rotis; and the fully ground, non-gritty flour Maida for Cakes. This information will help you to tell me, which coarse grade you use for this soup, which please do.
Being senior in age, I have enjoyed the Multani dishes in my young age during the British Raj but have no clear idea of what you call Arabic food, except one called "Ran"(Roasted goat leg). I would encourage you to put up a variety of Arabic recipes. Regards.
koota gehoon is "broken wheat". whole wheat is grounded coarsely. pls pronounce"t" in koota gehoon as t in tin.
actually there is no comment but i wanted to know what is "kutta gehoon"