Naan

AP Flour - 2 cup + for dusting

Yeast - 1 tsp.

Baking Powder - 1 tsp

Baking Soda - 1 tsp

Sugar - 2 tsp

Salt

Yogurt - 3 tbsp.

Oil - 2 tbsp.

Milk - 1/2 cup

Butter

In a food processor add AP Flour followed by Yeast, Baking Powder, Baking Soda, Sugar, Salt, Yogurt and Oil. Run the processor for 30 seconds, until the ingredients are just combined. Adding Milk and Water little by little, knead the mixture into a smooth, slightly sticky dough. Cover the Dough with damp cloth and let rest for about 4 hours.

Have two bowls on your counter, one with extra AP Flour for dusting, and one with Water.

Divide the dough into 6 equal balls and lightly roll each ball in AP Flour to keep them from sticking to each other. Roll the Dough into desired shape. Repeat with rest of the Dough.

Warm a cast-iron skillet over high heat. Make sure you have a lid, large enough to fit the skillet.

Dampen one side of the Naan with Water and gently place the moist side on hot skillet. Cover the skillet with the lid. The dough will start to bubble. After about 1 minute, flip the Naan. It should be blistered and somewhat blackened, that's typical of traditional Naan. Cook the other side for about 30 seconds to 1 minute. Remove the Naan from skillet and smear with Butter.

Repeat with rest of the Naans.

Wrap the Naan in foil or place in an insulated container until ready to serve.

Variations:

Garnish the Naans with minced Garlic and Cilantro to make Garlic Naan.

Garnish the Naans with grated regular or Candied Ginger and Honey to make Honey Ginger Naan.

Garnish the Naans with minced Garlic, Cilantro and crumbled Paneer to make Paneer Naan.

Masal Dosai

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Channa Dhal - 1 tsp

Curry Leaves

Turmeric - 1 tsp

Asafetida - 1/4 tsp

Onion - 2, sliced

Green Chilli - 4, slit

Ginger - a small pc, grated

Potato - 3, cubed

Besan - 1 tsp

Salt

Dosa Batter - 4 cup

Heat Oil in a medium pan. Temper Mustard, Urad Dhal, Channa Dhal, Curry Leaves, Asafetida and Turmeric. Saute Onion, Green Chilli and Ginger until the Onion turns translucent. Add the Potatoes along with 2 cup Water and required Salt. Mix thoroughly and cook closed until the Potatoes are completely done and begins to crumble. Dilute the Besan in 1/4 cup Water without any lumps and add to the prepared Gravy. Cook closed on low flame for 5 mins. Turn of heat and keep closed until ready to serve.

Heat a tawa and grease it with oil.

Blend the Batter to a smooth consistency. Pour a big ladle of Batter in the hot tawa and spread it into a circle in circular motion. Drizzle with Oil on top the Dosai. When the edges begin to brown flip the Dosai and and cook the other side also. Flip the Dosa again and spread 3 tbsp. of prepared masala in the middle of the Dosai and fold in half. Remove from heat.

Serve warm with Chutney/Sambhar.

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.