Iffa Chicken

For the marinade:

Boneless Chicken Thighs - 543g

Whisked Low-Fat Curd - 100g (½ cup + 1½ tbsp)

Ginger-Garlic Paste - 1 tbsp

Kashmiri Chili Powder - 1 tsp

Turmeric Powder - ¼ tsp

Coriander Powder - 1 tsp

Pepper Powder - ½ tsp

Garam Masala - ½ tsp

Vinegar - 1 tsp

Salt - as needed

In a large bowl, mix together the curd, ginger-garlic paste, chili powder, turmeric, coriander, pepper, garam masala, vinegar, and salt. Add the chicken and ensure it is well coated. Let it marinate for at least 1 hour, or overnight for the best taste.

For the white sauce:

Boiled Egg Whites - 2

Low-Fat Cheese Slices - 1¼ (≈25g)

Skim Milk - ¼ cup + 1 tbsp (60ml)

Vinegar - 1 tsp

Garlic Cloves - 2

Salt - A pinch

Sugar (Optional) - ½ tsp

Blend the egg whites, cheese, skim milk, vinegar, garlic, salt, and sugar until the mixture is smooth, creamy, and slightly tangy. Set aside.

For cooking:

Total Oil Spray - 1 tsp

Chopped Coriander Leaves - for garnish

Heat a nonstick pan and spray with oil. Cook the marinated chicken in the pan over medium-high heat for 4–5 minutes per side until golden brown. Lower the heat, cover, and cook for another 4–5 minutes until the masala thickens, creating a rich gravy base.

Pour the sauce evenly over the chicken. Cover and cook on low heat for 2–3 minutes, letting the sauce coat and thicken gently.

Garnish with chopped coriander. Serve hot with millet rotis, red rice, or sautéed vegetables.

Dal Gosht

For the Mutton Base

Ghee – ¼ cup

Onions – 3, sliced

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Mutton (with bone) – 1 kg

Turmeric powder – ½ tsp

Red chilli powder – 1 tbsp

Tomatoes – 3, finely chopped

Water – ½ to ¾ litre

Salt to taste

Whole Spices

Bay leaves – 2

Mace – 1

Cinnamon – 1–2 inch

Star anise – 1

Shah jeera – 1 tsp

Green cardamoms – 3–4

Black cardamom – 1–2

Cloves – 5–6

Peppercorns – 10–12

For the Dal

Chana dal – ½ cup

Toor dal – ½ cup

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Green chillies – 3–4

Turmeric – ½ tsp

For the Lauki

Bottle gourd – 500 g, peeled and cut into large pieces

Ginger-garlic paste – ½ tsp

Green chillies – 2–3

Turmeric – ¼ tsp

Final Additions

Green chillies – 5–6, slit

Garam masala – 1 tsp

Lime juice – from 1 lime

Boil chana dal and toor dal with ginger paste, garlic paste, green chillies, turmeric, and water. Cook till just done. Do not mash — the dal should hold its shape.

Boil bottle gourd separately with a little ginger-garlic paste, green chillies, and turmeric till soft but not mushy. Keep aside.

Heat ghee and add whole spices. Let them release their aroma. Add sliced onions and sauté till golden brown. Add ginger paste and garlic paste. Sauté well.

Add mutton and sear on high flame for 3–4 minutes till it changes colour. Add turmeric, red chilli powder, and chopped tomatoes. Cook till tomatoes soften and blend into the masala.

Add water and salt. Cover and cook till the mutton is tender and you see oil floating on top.

Add the boiled lauki and cooked dal. Mix gently without mashing the dal. Add slit green chillies and garam masala. Cover and simmer for 5 minutes so the flavours come together.

Switch off the flame and add lime juice. Mix well. Serve hot with rice or roti. A rich, comforting dish that brings together protein, flavour, and tradition in every bite.

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 dhal, thuvar dhal, channa dhal, moong dhal, 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.