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.

Sweet Puttu

Chicken Souvlaki

For the Chicken:

5 tablespoons fresh juice from approximately 3 lemons

4 tablespoons red wine vinegar

4 tablespoons olive oil

2 tablespoons fresh oregano leaves, chopped

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

2 pounds skinless, boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces

4 medium garlic cloves, grated (about 4 teaspoons)

For the Tzatziki Sauce:

1 medium cucumber, peeled, seeded, and cut into 1/4-inch cubes (see notes)

1/2 teaspoon salt

1 medium garlic clove, grated (about 1 teaspoon)

1 cup Greek yogurt (see notes)

1 tablespoon fresh dill, chopped

For the Salad:

2 tablespoons olive oil

6 small tomatoes, cut into wedges

2 small red onions, thinly sliced

1 medium cucumber, seeded and sliced into thin half-moons

3/4 cup pitted Kalamata olives

6 ounces crumbled feta

1/4 cup parsley, chopped

6 pitas

In a medium bowl, whisk together lemon juice, vinegar, olive oil, oregano, salt, and black pepper. Place chicken pieces in another medium bowl. Add grated garlic and 7 tablespoons of the dressing. Toss the chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set aside the remaining dressing for the salad.

While the chicken is marinating, prepare the tzatziki sauce: Place the cucumber cubes in a strainer over a bowl. Toss with 1/2 teaspoon salt and let drain for about 30 minutes. Gently pat the cucumbers dry with a paper towel, place in a small bowl, and mix with garlic, yogurt, and dill. Season with salt to taste. Refrigerate until ready to serve.

Thread chicken pieces onto 8 to 12 skewers. Discard the used marinade. Heat a grill or grill pan over medium-high heat. Place the chicken skewers on the grill (or cook in batches on the grill pan) until well browned and the internal temperature reaches 155°F (68°C) on an instant-read thermometer, turning to cook on all sides, about 5 minutes total. (Adjust grill temperature if necessary.) Transfer chicken to a serving platter and let rest for 3 minutes. Meanwhile, briefly grill the pitas and keep warm.

Just before serving, prepare the salad: Whisk olive oil into the reserved chicken marinade. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.

Serve the skewers with the salad, pita, and tzatziki sauce. Remove chicken from skewers to fill pitas with sauce and salad.

Don't skip the cucumber salting step and use Greek yogurt for a thick and creamy tzatziki sauce. If Greek yogurt is unavailable, drain regular yogurt in a fine-mesh strainer lined with cheesecloth set over a bowl or sink until thick and creamy, about 1 hour.

After marinating the chicken, discard the marinade. Whether using an outdoor grill or grill pan, lightly brush the grates or pan with vegetable oil before cooking the chicken.