Hopscotch Dessert Bars

Butter - 12 tbsp.

Cooking spray

AP flour - 2 1/4 cup

Salt

Baking soda - 3/4 tsp

Baking powder - 1/4 tsp

Oil - 2 tbsp.

Brown Sugar - 1 1/2 cup

Sugar - 1/2 cup

Egg - 2

Vanilla - 2 tsp

Butterscotch chips - 3/4 cup

Pretzel - 1/3 cup

White chocolate chips - 1/3 cup

Adjust oven rack to middle position and preheat oven to 350°F .

In a medium saucepan, heat butter over medium heat, swirling pan occasionally, until butter smells nutty and milk solids start to turn golden brown, about 6 minutes. Immediately remove saucepan from heat, and continue swirling until milk solids are brown, about 30 more seconds; transfer to a large bowl and set aside.

Line a 13- by 9-inch baking pan with parchment paper, leaving 2 inches of overhang on the long sides. Coat pan lightly with cooking spray. In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.

Whisk oil, brown sugar, and granulated sugar into browned butter in a large bowl until smooth and glossy, about 1 minute. Whisk in eggs and vanilla until combined.

Add flour mixture to brown sugar mixture; stir until almost combined. Fold in butterscotch chips until chips are evenly incorporated and no dry streaks of flour mixture remain.

Spread batter evenly in prepared baking pan. Sprinkle pretzels evenly over top, lightly pressing into batter.

Bake until edges are puffed and golden brown, center is slightly puffed, and a wooden pick inserted in center comes out mostly clean with a few wet crumbs (center will be slightly underbaked), about 25 minutes. Remove from oven, and sprinkle with flaky salt. Let cool completely in pan, about 90 minutes.

Once bars are cooled, place white chocolate chips in a small microwave-safe bowl and microwave on high, stirring every 20 seconds, until melted and smooth, about 1 minute total. Drizzle melted white chocolate evenly over cooled bars and let stand until chocolate is set, about 30 minutes.

Using parchment paper overhang, lift bars from pan. Cut into 16 bars 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 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.

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal – 1/8 cup

Red Chilli – 5

Fennel seeds – 1 tsp

Ginger – a small piece

Onion – 1, chopped

Coconut – 1/4 cup, grated

Curry Leaves – chopped

Drumstick Leaves/Spinach – 1 cup, chopped (optional)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium-sized bowl, mix Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal, and Moong Dhal. Rinse the Rice and Dhal well until the water runs clear, then soak them along with the Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal into a smooth paste with Fennel seeds and a small piece of Ginger.

Move the batter to a bowl and incorporate the chopped Onion, grated Coconut, Curry Leaves, Drumstick leaves, Asafetida, and Salt to taste. Mix thoroughly.

Preheat a Dosa Tawa over medium heat and lightly oil it. Pour a large ladleful of batter onto the tawa and spread it evenly. Drizzle Gingelly Oil around the edges of the Adai. Flip it and cook the other side as well.

Serve hot with Aviyal, Butter, and Jaggery, or any other South Indian Chutneys.