Aloo Tikki

Potatoes - 2 cup, boiled, peeled and mashed

Green peas - 1/3 cup

Ginger - 1 tsp grated

Green Chilli - 2, minced

Cilantro

Bread crumbs - 2 tbsp.

Chili powder - 1 tsp

Garam Masala - 1 tsp Cumin powder - 1 tsp Amchur powder - 1 tsp Salt & Pepper

Oil

In a large bowl add the mashed Potatoes along with Green peas, Ginger, Green Chilli, Cilantro, Bread crumbs, spice powders and required Salt. Make small balls with the above mixture and slightly flatten the balls into patties.

Heat 1 tsp Oil in a skillet on medium high heat. Place the Tikki's on the skillet, making sure they are not touching each other. Oil the Tikki's from top and cook them for about 1 minute and turn them over. Oil the Tikki's on the top and gently press with spatula. Turn the Tikki's 3 or 4 times to make sure the Tikki's are nice and crisp. Aloo Tikki's taste best when served right off the skillet.

Serve hot Tikki's along with spicy Chole Topping, Tamarind chutney, Cilantro chutney and Yogurt.

Chole Topping:

Chickpeas - 1 cup, soaked in water and pressure cooked

Oil - 2 tbsp.

Besan - 2 tbsp.

Green Chilli - 3, minced

Ginger - 1 tsp, grated

Salt

Black Salt

Cumin powder - 1 tsp

Garam Masala - 1 tsp

Amchur powder - 1 tsp

Heat Oil in a pan over medium heat. Add the Besan and roast stirring continuously until Besan is golden brown. Add Ginger and Green chili, sauté for 30 seconds. Stir in Chickpeas, Salt, Cumin powder, Garam masala, Amchur powder along with 1/4 cup Water. Cook closed on low heat for about 10 minutes. Turn off heat and serve hot, with crispy Aloo Tikki's.

Substitute Potato with Sweet Potato to make Sweeet Potato Tikki's.

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.

Cacio E Pepe

• tablespoons (60 ml) extra-virgin olive oil, divided

• 1 teaspoon coarsely ground black pepper, to taste

• 1/2 pound (225 g) spaghetti

• Kosher salt, to taste

• 2 tablespoons (30 g) unsalted butter

• 2 ounces Pecorino Romano cheese (about 1 cup; 55 g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving

Directions

1. Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.

2. Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.

3. Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.