Burger

Kheema - 1 lb.

Oil - 1 tbsp.

Garam Masala - 1 tsp

Garlic - 4 cloves, minced

Green Chili - 3, minced

Salt

Cheddar - 8 slices

Butter lettuce - 8 leaves

Tomato - 4, thin slices

Onion - 4, thin slices

Mayonnaise

Ketchup

Potato or Pretzel Buns - 4, split

In a large bowl, add the kheema and season with oil, garam masala, garlic, green chili, and required salt. Form the kheema into four 1/4 inch-thick burgers.

Heat a large nonstick griddle or cast-iron skillet over moderately high heat. Increase the heat to high and cook the patties until they are browned on the bottom, about 2 minutes. Flip, top with cheese, and cook until the bottom is browned and the cheese is melted, about 2 minutes.

Toast the hamburger buns cut side down on the griddle until golden brown, 1 to 2 minutes. Transfer to a platter.

Transfer the patties to the bottom buns and top with butter lettuce, tomato, and red onion. Spread mayonnaise and ketchup on the cut side of the top buns and serve.

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.

Dan Dan Noodles

Egg Noodles - ½ lb., cooked as per package directions

Ginger - 1 tbsp., minced

Garlic - 2 tsp., minced

Cornstarch - 2 tbsp.

Soy Sauce - 3 tbsp.

Chicken - ¾ lb.

Chicken Stock - ⅔ cup

Peanut Butter - 2 tbsp.

Rice Vinegar - 1 tbsp.

Chili Garlic Paste - 2 tsp.

Chili Oil - 2 tsp.

Sesame Oil - 2 tsp.

Oil - 2 tbsp.

Scallion - ¼ cup, sliced

Bell Pepper - 1 ½, sliced

Snow Peas - ½ lb.

Peanuts - ½ cup, chopped and roasted

Mix ginger, garlic, cornstarch, soy sauce, and chicken in a bowl.

In another bowl, whisk together chicken stock, peanut butter, rice vinegar, chili garlic paste, chili oil, and sesame oil.

Heat a large frying pan over high heat and swirl in oil.

Add scallions and chicken mixture, stirring until chicken is lightly browned and no longer pink.

Add bell peppers and stir for 1 minute.

Add chicken broth mixture; stir until slightly thickened, about 2 minutes.

Add snow peas and noodles to the pan. With tongs, toss until combined and heated through.

Add peanuts and toss.

Top with more scallions and serve warm.