Ash Reshteh, Stuffed Bell Peppers And Halwa by Zarnak Sidhwa

Ingredients For Ash Reshteh:

• Onions  3-4 medium
• Garlic cloves  2
• Beetroot  1
• Soaked chickpeas  1 cup
• Red kidney beans  1 cup
• Black lentils  1 1/2 bunch
• Parsley  1/2 bunch
• Spinach  1/2 bunch
• Salt  1 1/2 tsp
  
• Turmeric  1/2 tsp
  
• Noodles  1 packet
  
• Curd  as required
  
• Vegetable oil  as required

Method:

1. Pre-cook the chickpeas, kidney beans and lentils or use canned products.
2. To make the noodles prepare a dough with 3 cups flour, salt and water and keep aside.
3. Heat five to six cups of water in a pot.
4. Add the sliced beetroot pieces, chickpeas, red kidney beans and lentils.
5. Cook till they become tender.
6. While this is cooking make the noodles ( to make the noodles you need to spread each dough ball on a flat surface like a chapati, fold and then cut them in the shape of thin noodles).
7. Now heat the vegetable oil in a frying pan over medium heat.
8. Add the diced onions along with two garlic clove and fry until translucent.
9. Add salt and turmeric as needed and mix thoroughly.
10. Let the mixture fry for a minutes, stirring it occasionally.
11. Add red chili powder if you like spicy foods.
12. Now add the fried onions to the boiling mixture in the pot.
13. Gradually add the noodles (reshteh) to the pot and stir occasionally to make sure that they do not stick to each other.
14. Cook for 5 to 10 minutes. Also add the parsley and spinach.
15. Serve the meal in a bowl.
16. Top it with fried onions and curd (optional).
    

Ingredients For Stuffed Bell Peppers:

• Minced mutton  250 gm
  
• Capsicums  5 large
  
• Cooked rice  50 gm
  
• Fresh coriander  3-4
  
• Green chilies  1 medium
  
• Onion  for cooking
  
• Tomatoes  3
• Lemon juice  2 tsp
  
• Turmeric powder  1/4 tsp
  
• Salt and pepper  to taste

Method:

1. Cut a circle at the top of the peppers and remove seeds.
2. Bring a large pot of water to a boil over heat.
3. Add 1/2 tsp salt, and place pepper in the pot.
4. Boil until slightly softened about 3-4 minutes( take care not to overcook or they might fall apart later on).
5. Drain the water and let them cool.
6. Now heat 2 tbsp cooking oil in a pan over medium heat and add chopped onion and saute until tender and slightly golden.
7. Add turmeric powder and the ground mutton and cool until no longer pink, stirring occasionally.
8. Add 2 tbsp crushed tomatoes, salt and pepper.
9. Cover the pan, reduce the heat to medium- low and cook until the liquid is absorbed.
10. Prepare sauce by mixing 2 cups of hot water, salt, tomato paste, 1 tbsp oil and lemon juice.
11. Mix the prepared meat, cooked rice and coriander.
12. Fill the peppers with the stuffing, pour a little sauce over each stuffed pepper and close the  tops.

Ingredients For Halwa:

• Sugar  1 cup
  
• Water  1/2 cup
  
• Rosewater  1/4 cup
  
• Saffron  3-4 threads
  
• Unsalted butter 1 cup
  
• Flour  1 1/2 cup
  

Method:

1. Bring the sugar and water to boil in a saucepan over medium heat.
2. Stir until all sugar is dissolved, and then add the rosewater and saffron.
3. Cover, remove from heat and set aside.
4. Heat the butter in a saucepan over low flour and stir to form a smooth paste.
5. Continue to cook, stirring often continuously, until the paste takes on a golden color, about 5 to 10 minutes.
6. Using a whisk, slowly beat the syrup into the flour paste.
7. Remove from heat and spread the halwa paste evenly onto a plate or platter.
8. Make attractive patters on the top using the back of a spoon or with a knife.
9. Cover and chill until fully set.
10. Cut into wedges and serve with tea or coffee.

Variations:

1. Substitute 1 cup of vegetable oil for the butter to make a cholesterol- free sweet.
2. Decorate the top of the halwa with sliced pistachio and almonds.