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.

Caramel Flan

Sugar 1/2 cup

Eggs - 3

Condensed Milk - 1/4 cup

Milk - 1 cup

Cinnamon powder - 1/4 tsp

To make caramel, heat sugar with 2 tbsp. water in a saucepan over medium-high heat until it melts. When you get a nice caramel color, remove the pan from heat and pour the caramel into the pudding bowl. Tilt the bowl to cover all sides of the bottom.

In a large bowl, beat the eggs, warm milk, condensed milk, and cinnamon powder until combined. Make sure no lumps are formed. Pour the mixture over caramelized sugar.

Cover the bowl with aluminum foil and place it inside a pan with boiling water. Cover the pan with a lid and cook for 20 minutes over medium heat.

Insert a fork/knife near the center of the pudding and check if it comes out clean.

Remove the pan from heat and let it cool down to room temperature.

Refrigerate for 2 hours and gently transfer to a plate.

Enjoy!