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.

Palak Paneer

Spinach - 1 pack (16 oz.), chopped, either frozen or fresh

Paneer - 1 cup, cubed

Oil - 3 tbsp.

Cumin seeds - 1 tsp

Onions - 2, minced

Ginger Garlic paste - 2 tsp

Tomatoes - 2, diced

Turmeric - 1/4 tsp

Chili Powder - 1 tsp

Garam Masala - 2 tsp

Cumin Powder - 1 tsp

Coriander Powder - 2 tsp

Salt

Heavy Whipping Cream - 8 tbsp.

Milk - to taste

Cook the frozen spinach according to the package instructions. Let it cool and blend into a coarse puree. Set aside.

Shallow fry the paneer in 1 tbsp. of oil and soak it in cold water for 5 minutes, then set aside.

Heat oil in a medium pan. Add cumin seeds to temper.

Sauté the onions until they become translucent.

Add the ginger garlic paste and cook until the raw aroma disappears.

Add the tomatoes and cook covered until the oil separates from the mixture.

Stir in the pureed spinach and mix thoroughly.

Season the mixture with turmeric, chili, coriander, cumin, and garam masala powders, along with the necessary salt. Once the raw smell disappears, add 1/2 cup of water and cook covered for 5 minutes.

Add the cream and milk. Cook covered for another 5 minutes.

Gently squeeze the water out of the paneer and add it to the gravy.

Mix well and serve hot.

Enjoy with naan, chapati, paratha, or rice.

Masala Chai

Cardamom - 3

Peppercorn - 4

Fennel seeds - 1/8 tsp

Cinnamon - a small piece

Clove - 2

Nutmeg - 1/4 tsp

Ginger - a small piece

Tea leaves - 2 tsp

Milk - 1 1/4 cup

Sugar - to taste

Place Cardamom, Peppercorn, Fennel seeds, Cinnamon, Clove, Nutmeg, and Ginger in a mortar. Use a pestle to crush the ingredients and set aside.

Bring 1 1/4 cup of Water to a rolling boil in a pot. Add the crushed ingredients and boil for about 5 minutes.

Next, add Tea leaves to the boiling mixture and continue boiling for another 5 minutes.

Add Milk and bring it to a rolling boil.

Mix in Sugar and reduce the heat.

Let the Milk simmer for an additional 5 minutes.

Take off the heat and strain the Tea into individual cups.