Paruppu Urundai Kuzhambu

Thuvar Dhal - 1/2 cup

Channa Dhal - 1 cup

Fennel seeds - 1 tsp

Red Chilli - 6

Onion - 1 cup + 1 cup, diced

Green Chilli - 2, minced

Curry Leaves - chopped

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Fennel Powder - 1 tsp + 1 tsp

Sambhar Powder - 1 tsp + 1 tsp

Salt

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Asafetida - 1 tsp

Fenugreek - 1 tsp

Fennel Seeds - 1 tsp

Curry Leaves

Garlic - 2 cloves, sliced

Tomato - 1, diced

Tamarind Juice - 1 cup

Coconut - 1/2 cup, grated; ground to a coarse paste

Rinse and soak Thuvar Dhal, Channa Dhal, and Red Chillies in water for at least 3 hours. Place the ingredients in a blender and grind into a coarse paste.

In a bowl, combine the ground Dhal with Onion, Green Chilli, Curry Leaves, Turmeric, Chilli Powder, Fennel, Sambhar powder, and the necessary Salt. Mix well, shape into small balls, and set aside.

Heat Oil in a medium pan.

Temper with Mustard, Urad dhal, Asafetida, Fenugreek, Fennel, and Curry Leaves.

Add Garlic and sauté for 30 seconds.

Sauté Onion until it becomes translucent.

Add the Tomatoes and cook covered until they soften.

Season the mixture with Turmeric, Chilli, Fennel, Sambhar powder, and the necessary Salt.

Once the raw aroma of the spices dissipates, add the Tamarind Juice and bring the gravy to a rolling boil.

Gently add the prepared balls and cook covered for 10 minutes.

Turn the balls over, add the Coconut paste, and cook covered for another 10 minutes.

Serve warm with Rice.

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. Add whole garam masala to temper.

Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappears.

Add mutton, season with chilli powder, coriander powder, cumin seeds, 1 cup water, and the necessary salt and pepper. Cook covered for 35 minutes.

Then add 1/2 cup yogurt and cook covered for another 10 minutes.

Stir in garam masala, fried onions, and kewra essence. Mix 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

Heat mustard oil in another large pot. Add whole garam masala to temper.

Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappears.

Add shahi jeera rice along with milk, 3 cups water, the necessary salt, and cumin seeds. Cook covered for 10 minutes.

Gently fluff the rice and mix in the mutton curry along with fried onions, green chilli, and cilantro. Add kewra essence and place in a preheated oven for 20 minutes.

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

Crispy Chicken Shawarma

CHICKEN MARINADE

2 pounds boneless & skinless chicken thighs, cut into thin strips

1/4 cup plain yogurt

2 tablespoons olive oil

2 tablespoons tomato paste

1 tablespoon hot sauce

1 tablespoon lemon juice

2 teaspoons minced garlic

1 1/2 teaspoons paprika

1 1/2 teaspoons salt

1 teaspoon sumac

1 teaspoon coriander

1 teaspoon allspice

1/2 teaspoon black pepper

1/4 teaspoon cardamom

GARLIC SAUCE

1/3 cup garlic cloves

1 cup neutral oil

1/4 teaspoon salt

2 tablespoons lemon juice

1/4 cup sour cream

1/4 cup mayonnaise

SPICY SAUCE

2 tablespoons olive oil

2 tablespoons unsalted butter

1 tablespoon hot sauce

1 tablespoon tomato paste

1 teaspoon pomegranate molasses

1 teaspoon paprika

pinch of salt

FOR ASSEMBLY

large flour tortillas or Arab flatbread

pickles, cut into long strips

French fries, cooked

pomegranate molasses

MARINATE THE CHICKEN:

In a large bowl, combine the yogurt, olive oil, tomato paste, hot sauce, lemon juice, minced garlic, paprika, salt, sumac, coriander, allspice, black pepper, and cardamom. Mix until smooth.

Add the thinly sliced chicken thighs and toss until every piece is well coated in the marinade.

You can cook the chicken right away, but if you have time, let it marinate in the refrigerator for up to 24 hours for deeper flavor.

MAKE THE GARLIC SAUCE:

Add the garlic cloves and salt to a food processor and process until the garlic is very finely minced and beginning to look pasty. Use a spoon or rubber spatula to scrape down the sides of the food processor as needed.

With the food processor running, slowly drizzle in about half of the neutral oil in a thin steady stream so it begins to emulsify and thicken.

Add half of the lemon juice and continue processing.

Drizzle in the remaining oil slowly while the processor runs, then add the remaining lemon juice. This alternating process helps the sauce emulsify and become thick and creamy, about 8 to 10 minutes total.

Add the sour cream and mayonnaise and process again until completely smooth. Taste and adjust salt if needed. Refrigerate until ready to use.

MAKE THE SPICY SAUCE:

In a small bowl, combine the olive oil, melted butter, hot sauce, tomato paste, pomegranate molasses, paprika, and a pinch of salt.

Whisk together until smooth and well combined.

COOK THE CHICKEN:

Heat a large skillet over medium-high heat and add a drizzle of oil.

Add the marinated chicken in a single layer. Let it cook undisturbed for about 3 to 4 minutes so it develops a deep golden sear.

Stir and continue cooking for another 5 to 7 minutes, mixing occasionally so the chicken gets charred edges all around.

Cook until the chicken is fully cooked through and caramelized in spots.

ASSEMBLY:

Warm the tortillas or Arab flatbread.

Spread a generous layer of garlic sauce across the bread.

Add the crispy chicken shawarma, a handful of fries, and pickle strips.

Drizzle lightly with pomegranate molasses.

Wrap tightly like a shawarma.

TOAST THE SHAWARMA:

Brush the outside of each wrapped shawarma with the spicy sauce.

Heat a skillet or grill pan over medium heat and lightly coat it with oil, butter, or ghee.

Place the shawarma seam-side down and toast for 2 to 3 minutes per side, turning until the outside is golden and slightly crispy.