Hopscotch Dessert Bars

Butter - 12 tbsp.

Cooking spray

AP flour - 2 1/4 cup

Salt

Baking soda - 3/4 tsp

Baking powder - 1/4 tsp

Oil - 2 tbsp.

Brown Sugar - 1 1/2 cup

Sugar - 1/2 cup

Egg - 2

Vanilla - 2 tsp

Butterscotch chips - 3/4 cup

Pretzel - 1/3 cup

White chocolate chips - 1/3 cup

Adjust oven rack to middle position and preheat oven to 350°F .

In a medium saucepan, heat butter over medium heat, swirling pan occasionally, until butter smells nutty and milk solids start to turn golden brown, about 6 minutes. Immediately remove saucepan from heat, and continue swirling until milk solids are brown, about 30 more seconds; transfer to a large bowl and set aside.

Line a 13- by 9-inch baking pan with parchment paper, leaving 2 inches of overhang on the long sides. Coat pan lightly with cooking spray. In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.

Whisk oil, brown sugar, and granulated sugar into browned butter in a large bowl until smooth and glossy, about 1 minute. Whisk in eggs and vanilla until combined.

Add flour mixture to brown sugar mixture; stir until almost combined. Fold in butterscotch chips until chips are evenly incorporated and no dry streaks of flour mixture remain.

Spread batter evenly in prepared baking pan. Sprinkle pretzels evenly over top, lightly pressing into batter.

Bake until edges are puffed and golden brown, center is slightly puffed, and a wooden pick inserted in center comes out mostly clean with a few wet crumbs (center will be slightly underbaked), about 25 minutes. Remove from oven, and sprinkle with flaky salt. Let cool completely in pan, about 90 minutes.

Once bars are cooled, place white chocolate chips in a small microwave-safe bowl and microwave on high, stirring every 20 seconds, until melted and smooth, about 1 minute total. Drizzle melted white chocolate evenly over cooled bars and let stand until chocolate is set, about 30 minutes.

Using parchment paper overhang, lift bars from pan. Cut into 16 bars 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.

Coconut Chutney

Coconut - 1 cup, grated

Roasted Channa Dal - 1/4 cup

Green Chili - 4

Tamarind - a small piece

Cumin seeds - 1 tsp

Ginger - a small piece

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard seeds - 1 tsp

Urad Dal - 1/2 tsp

Asafoetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chili - 2

Place the coconut in a blender with roasted channa dal, green chili, tamarind, cilantro (optional), ginger, garlic, and the necessary amount of salt. Blend this mixture into a smooth paste and set it aside.

In hot oil, temper mustard seeds, urad dal, asafoetida, shallots, curry leaves, and red chili, then add this to the prepared chutney.