Pakistani Women have evolved in recent years from stay at home wives, mothers and daughters to working women. Previously, when I was growing up, the acceptable ( by our society ) professions for girls were medicine ( Doctor) and teaching. But now the world has opened up for them. They can go to any profession they like including Air Force, and army. We have women flying combat planes in the army and Air Force.
The girls here are more hard working than boys their age and usually scores the top positions in high school and matriculation exams. In the centralized civil service of Pakistan they also get the top merit positions.
There is hardly any profession in our country where women aren’t leading the field. There are prominent women doctors, surgeons, lawyers, human rights advocates, business women, poets, writers, corporate heads, bankers, and politicians. We had the first woman prime minister, Benazir Bhutto, in 1988.
There are cultural restrictions on women in our society, but our girls are breaking these barriers and marching ahead. Our religion Islam does not bind women to home and hearth. Muslim women can adopt any profession as long as they observe our Canons of decency.
I’m proud to be a Pakistani woman.
A blogger requested the recipe for haleem that I mentioned in a recent post. So here is my own recipe ;
- Boneless chicken or any other meat; 1 pound/ 1/2 kilogram
- Split chickpea; 1 cup
- Split red lentils; 1/2 cup
- Split black gram lentils; 1/2 cup
- Moong daal( yellow lentils) ; 1/2 cup
- Cracked wheat or oats; 1/2 cup
- Rice optional; 1/2 cup
- Oil as required
- Salt per taste
- Red chili powder; 1- 2 tsp
- Turmeric powder; 1-2 tsp
- Black pepper powder; 1/2 tsp
- Garam masala; 2 tsp
- Ground cumin powder; 2 tsp
- Ginger paste; 2 tbs
- Garlic paste; 2 tbs
- Onion powder; 2 tbs
- Wash and soak the lentils and split chickpeas in warm water for a couple of hours or overnight.
- in a pot big enough,combine them and add enough water to cook till tender. Don’t add salt as that lengthens the cooking time.
- In a separate pot, boil the cracked wheat or oats.
- Cut chicken ( or beef or lamb) into small pieces.
- Put some oil in a pot and add the meat to it.
- Add garlic and ginger paste,2 tbs each to the meat and brown it till it is no longer pink.
- Add onion powder 2 tablespoon to it, salt per taste, 1/2 teaspoon red chili powder, 1 teaspoon turmeric powder, 1/4 teaspoon black pepper powder and 1 teaspoon garam masala.
- Add water. Chicken requires less water as it cooks quickly. Lamb and beef require more water.
- Let the meat cook till tender. When it’s done then break it apart with a potato masker into smaller bits.
- When the lentils and wheat/oats are soft, mix them and use the potato masher to mash them.
- Mix the meat and lentil mixture and let it simmer on low heat for a few hours. Season it with as much spice you like when you’ve mixed the haleem.
- When the dish is ready fry onions and put “tarka” on the haleem before serving.
I know this sounds tedious and time consuming process. There is a shortcut too. On Amazon and in Indian stores, “Shan Easy cook haleem” packets are available. Just follow the instructions on the package and it’s going to be equally good. 😉😋😛