Agar Agar Milk Pudding

Chicken Curry

Oil - 3 tbsp

Cinnamon - 1 stick

Cloves - 4

Cardamom - 4 pods

Peppercorns - 1 tsp

Onion - 1, chopped

Green Chillies - 4, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, chopped

Turmeric Powder - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Chicken - 2 lb

Coconut Milk - 1 cup

Salt, to taste

Cilantro, for garnish

Heat the oil in a pot. Add the whole garam masala to temper.

Sauté the onion and green chillies until they become translucent.

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

Add the chopped tomatoes and cook covered until they soften.

Season with turmeric, chilli, coriander, and fennel powders; sauté for a few minutes until the raw smell of the spices fades.

Add the chicken along with the coconut milk, 1 cup of water, and the required amount of salt. Cook covered for 20 minutes.

Remove from heat and garnish with cilantro.

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.