Alfredo Fettucine

Fettuccine - 1 lb. uncooked

Olive Oil - 4 tbsp.

Garlic - 3 cloves, thinly sliced

Panko - 1 cup

Salt

Parsley - 1/4 cup finely chopped

Parmigiano-Reggiano - 4 oz

Butter - 3/4 cup

Bring a large pot of salted Water to a boil over high. Add Pasta, and cook according to package directions to just barely al dente. Using tongs, transfer Pasta to a colander, and drain, reserving 3 1/2 cups pasta cooking water. Return Pasta to warm pot; drizzle with 1 tablespoon of the Oil, and gently stir with tongs to coat. Set aside.

While Pasta cooks, heat remaining 3 tablespoons Oil in a large skillet over medium until glossy and lighter in color. Add Garlic; cook, stirring constantly, until fragrant and golden brown, 20 to 30 seconds. Add Panko; cook, stirring constantly, until golden brown, 2 to 3 min. Transfer to a heatproof bowl; add kosher Salt, and stir to combine. Let cool to room temperature, about 5 minu. Wipe skillet clean. Add Parsley and 1/4 cup of the Cheese to Panko mixture; stir to combine, and set aside.

Add 3 cups of the reserved cooking water to cleaned large skillet; bring to a boil over medium-high. Reduce heat to medium-low. Gradually add Butter to skillet, whisking constantly and letting each butter cube melt before the next addition, until butter has emulsified into liquid, 10 to 12 min.

Add Pasta to utter sauce in skillet; toss to evenly coat. Cook over medium, stirring constantly, until sauce comes to a boil (you will see bubbles in liquid in center of skillet), 3 to 5 min. Sprinkle with 1 cup of the Cheese; toss and stir to evenly coat Pasta in cheese and sauce. Add remaining 1 1/4 cups Cheese, and cook, tossing and stirring constantly, until Pasta is evenly coated in sauce, about 2 min. If more liquid is needed for sauce, gradually add additional reserved cooking water 2 tbsp. at a time, stirring and tossing to coat. Remove from heat. Season to taste with Salt.

Divide Pasta evenly among plates. Top each with 1 tbsp. toasted Panko mixture. Garnish with Salt and additional Parsley. Serve immediately.

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.

Strawberry Jam

Strawberry - 2 cup, chopped Sugar - 1 1/2 cup Lemon juice - 2 tsp

In a wide saucepan, combine Sugar and Lemon juice; bring to a slight boil.

Switch to medium heat and add the Strawberries. Allow the Sugar to melt and cook until it forms a jelly consistency.

Turn off stove and allow the Jam to cool down completely. Transfer to a sterilized glass jar and refrigerate.

Tastes great with toast!