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.

Savory French Toast

Bread - 4 slices

Butter - 2 tbsp.

Eggs - 2

Milk - 1/4 cup

Salt

Onion - 1/4 cup, finely chopped

Green Chilli - 2, finely chopped

Cilantro - finely chopped

Turmeric - a pinch

Chilli flakes - 1/4 tsp

Mint Chutney

Chaat masala

In a bowl, combine eggs, milk, salt, onion, green chilli, cilantro, turmeric, and chilli flakes. Whisk until well frothed.

Heat a skillet with butter over medium heat.

Spread mint chutney on one side of the bread, dip it into the egg mixture, and place it on the hot skillet. Cook until both sides are well done.

Repeat with the remaining bread slices.

Sprinkle chaat masala and serve hot.

Affogato

1 shot espresso

1 generous scoop vanilla ice cream

In a small glass or cappuccino cup, pour espresso over ice cream and serve right away with a spoon.