Burger

Kheema - 1 lb.

Oil - 1 tbsp.

Garam Masala - 1 tsp

Garlic - 4 cloves, minced

Green Chilli - 3, minced

Salt

Cheddar - 8, slices

Butter lettuce - 8 leaves

Tomato - 4, thin slices

Onion - 4, thin slices

Mayonnaise

Ketchup

Potato or Pretzel Buns - 4, split

In a large bowl add the Kheema and season with Oil, Garam Masala, Garlic, Green Chilli, and required Salt, Form the Kheema into four 1/4 inch-thick burgers.

Heat a large nonstick griddle or cast-iron skillet over moderately high heat. Increase the heat to high and cook the patties until they are browned on the bottom, about 2 minutes. Flip, top with Cheese and cook until the bottom is browned and the Cheese is melted, about 2 minutes.

Toast the Hamburger Buns cut side down on the griddle until golden brown, 1 to 2 minutes. Transfer to a platter.

Transfer the patties to the bottom buns and top with Butter Lettuce, Tomato and Red Onion. Spread Mayonnaise and Ketchup on the cut side of the top buns and serve.

Tehari

Mustard Oil - 1/2 cup

Bay Leaf - 2

Cardamom - 3

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup

Ginger Garlic Paste - 2 tsp

Mutton - 1 lb.

Chilli Powder - 1 tsp

Coriander Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Salt & Pepper

Yogurt - 1/2 cup

Garam Masala - 1 tsp

Fried Onion - 1/2 cup

Kewra Essence - 1/2 tsp

Heat mustard oil in a large pan and add whole garam masala for tempering.

Sauté the onion until golden. Add ginger garlic paste and cook until the raw smell is gone.

Add mutton, season with chilli powder, coriander powder, cumin seeds, 1 cup water, and salt and pepper as needed. Cover and cook for 35 minutes.

Next, add 1/2 cup yogurt and continue cooking covered for another 10 minutes.

Mix in garam masala, fried onions, and kewra essence. Stir well and remove from heat.

For Rice:

Mustard Oil - 4 tbsp.

Bay Leaf - 2

Cardamom - 2

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup, sliced

Ginger Garlic Paste - 2 tsp

Shahi Jeera Rice - 2 cups, soaked

Milk - 1 cup

Salt

Cumin Seeds - 1/2 tsp

Kewra Essence - 1 tsp

In another large pot, heat mustard oil and add whole garam masala for tempering.

Sauté the onion until golden. Add ginger garlic paste and cook until the raw smell is gone.

Add shahi jeera rice, milk, 3 cups water, salt as needed, and cumin seeds. Cover and cook for 10 minutes.

Fluff the rice gently and combine with the mutton curry, fried onions, green chilli, and cilantro. Add kewra essence and bake in a preheated oven for 20 minutes.

Remove from heat, gently fluff the rice, and serve warm with a simple salad.

Thandai

Almonds - 1/2 cup

Cashews - 1/2 cup

Pistachios - 1/2 cup

Melon seeds - 2 tbsp.

Peppercorns - 10

Fennel seeds - 1 1/2 tbsp.

Cinnamon stick - 1

Poppy seeds - 1 1/2 tbsp.

Cardamoms - 4

Rose petals - 2 tbsp.

Milk - 4 1/2 cups

Saffron - 1 tsp soaked in 1/4 cup warm milk

Sugar - 1/2 cup

In a large bowl, combine the Almonds, Cashews, Pistachios, Melon seeds, Peppercorns, Fennel seeds, Cinnamon, Poppy seeds, Cardamoms, Rose petals, and add enough water to cover the nuts. Soak for at least 2 hours or overnight for optimal results. Drain thoroughly, reserving the soaking water.

Peel the soaked Almonds and then place the drained Nuts in a blender with ¾ cup of the soaking Water. Blend until smooth.

Add Milk to this paste along with the Saffron-Milk mixture and Sugar; blend until creamy and smooth.

Refrigerate the Milk for at least 3 hours.

Serve chilled in individual glasses, garnished with chopped nuts and Saffron strands.