Haleem

For Mutton:

Mutton - 2 lb.

Green Chillies - 8

Ginger garlic paste - 1 tsp

Turmeric powder - 1/2 tsp

Cinnamon - 1 small pc

Clove - 4

Cardamom - 2

Shahi Jeera - 1 tsp

Peppercorn - 1 tsp

Salt

In a pressure cooker, add the Mutton along with Green Chillies, Ginger garlic paste, Cinnamon, Clove, Cardamom, Shahi jeera, Peppercorn, Turmeric, required Salt and 1 cup Water. Pressure cook for 20 minutes or until the Meat is tender.

For Dhal:

Daliya - 1/2 cup

Urad Dhal - 1 tsp

Thuvar dhal - 1 tsp

Channa dhal - 1 tsp

Moong dhal - 1 tsp

Rice - 1 tsp

Salt

In a pressure cooker add Daliya along with Urad dal, Thuvar dal, Channa dal, Moong dal, Rice and 3 cups Water. Pressure cook for 3 whistles until the Dhal is cooked.

In a blender, add the cooked Mutton and blend into a fine paste and transfer it into a bowl.

In the same blender, add the cooked Dhal and blend into a fine paste and keep aside.

Other ingredients:

Oil - 3 tbsp.

Onion - 4, sliced

Ginger garlic paste - 1 tsp

Cilantro

Mint

Green Chillies - 2, slit

Pepper powder - 1 tsp

Turmeric - 1/2 tsp

Yogurt - 1 1/2 cup, beaten

Ghee - 6 tbsp.

Deep fried onions

Lemon wedges

In a large pot, heat the Oil and add the Onions and fry until golden brown. Add Ginger garlic paste and sauté until the raw smell goes away. Add Cilantro, Mint and Green Chillies; mix well. Season the mixture with Turmeric and Pepper powder; mix well. Add Yogurt, mix well and cook for 5 minutes on low flame. Add the blended paste of Dhals and Mutton into the above mixture. Mix well and keep on stirring and cooking for about 10 mins. Add Ghee and mix well. Cover the pot with lid and cook on low flame for about 15 minutes. Turn off flame.

Serve Haleem in bowls, garnish with deep fried onions, Cilantro, Mint leaves and Lemon wedges.

Enjoy the delicious Ramadan special.

Cacio E Pepe

• tablespoons (60 ml) extra-virgin olive oil, divided

• 1 teaspoon coarsely ground black pepper, to taste

• 1/2 pound (225 g) spaghetti

• Kosher salt, to taste

• 2 tablespoons (30 g) unsalted butter

• 2 ounces Pecorino Romano cheese (about 1 cup; 55 g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving

Directions

1. Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.

2. Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.

3. Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

Fish Curry - South Indian

Fish - 1 lb., filleted

Oil - 3 tbsp.

Mustard - 1 tsp

Fenugreek - 1 tsp

Red Chilli - 2

Fennel Seeds - 1 tsp

Garlic - 2 clove, crushed

Curry Leaves

Onion - 1, diced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tbsp.

Tomato - 1, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 1/2 tsp

Fennel Powder - 1/2 tsp

Tamarind Juice - 1 cup

Salt

Heat Oil in a large pan. Temper Mustard, Fenugreek, Red Chilli, Fennel, Garlic and Curry Leaves. Cook on medium making sure not to burn the spices. Add Onion, Green Chilli; sauté until translucent. Add Ginger Garlic paste and cook until the raw smell goes away. Add Tomatoes and cook closed until soft. Season the masala with Turmeric, Chilli, Coriander and Fennel Powder. Sauté until the raw smell of the masalas go away. Pour in Tamarind Juice and season with required Salt;. Bring the gravy to boil. When the gravy comes to a rolling boil drop the Fish in gently and cook closed for about 12 min. Serve with hot Rice.