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.

Perfect Fried Rice

Oil - 2 tbsp.

Mixed Vegetable - 2 cup (Onion, Carrot, Peas, Broccoli, Bell Pepper, )

Pineapple - ¼ cup

Garlic - 3 cloves, minced

Ginger - 1 tsp, grated

Green Chilli - 3, minced

Egg - 2, lightly beaten

Chicken - 1 cup, cooked and cut into bite-size pieces

Shrimp - 1 cup, cleaned

Rice - 3 1/2 cups cooked, day-old, chilled and clumps separated

Soy Sauce - 3 tbsp.

Fish Sauce - 2 tsp

Chilli sauce - 2 tsp

Rice Vinegar - 1 tsp

Mirin - 1 tsp

Sesame Oil - 1/2 tsp

Salt & Pepper, to taste

Sriracha or crushed red pepper flakes - to taste

Scallion - 3, sliced

Sesame Seeds - roasted, for garnish

Season Chicken and Shrimp with Salt, Pepper and Chilli sauce. Let marinate aside for 30 min.

Heat Oil in a large wok. When the Oil is hot add the marinated Shrimp and cook until Shrimp is done. Remove the Shrimp from heat and keep aside.

Add in marinated Chicken and cook until Chicken is cooked through. Remove from heat and keep aside with the Shrimp.

To the same pan add another tbsp. of Oil.

Add in Garlic, Ginger, Green Chilli and Scallion; sauté until fragrant.

Toss in mixed Vegetables and sauté for about 1 minute.

Push all the ingredients to one side of the pan and pour in beaten Eggs. Scramble the Egg into small pieces.

Add the Chicken and Shrimp; saute for another minute.

Stir in Rice tossing until heated through.

Drizzle in Soy sauce, Fish sauce, Rice Vinegar, Mirin and Sesame oil, tossing to combine everything evenly. Keep stirring the Fried Rice until slightly toasted.

Add Salt, Pepper, Chili flakes or Sriracha to taste.

Garnish with Scallions and Pineapple.

Transfer to bowls and garnish with Sesame seeds.

Chicken Francese

4 boneless, skinless chicken breasts (approximately 6 to 8 ounces each) (see notes)

Kosher salt

Freshly ground black pepper

1 cup all-purpose flour (4 1/2 ounces; 128 g), plus 1 1/2 tablespoons (12 g)

4 large eggs

3 tablespoons (45 ml) whole milk

Neutral oil, such as vegetable oil, for frying

2 tablespoons unsalted butter (28 g), plus 1 tablespoon chilled (1/2 ounce; 14 g)

1 medium lemon, sliced into 1/8-inch rounds, plus 2 tablespoons (30 ml) fresh lemon juice from 1 lemon

1 medium shallot (about 65 g), finely chopped

1 cup (240 ml) homemade vegetable stock or store-bought low-sodium vegetable broth

1/4 cup (10 g) chopped fresh parsley leaves

For each chicken breast, place it on a cutting board. Hold it steady with your non-dominant hand and use a sharp knife to slice it horizontally into two equal cutlets. Repeat with the remaining breasts. Cover the cutlets with plastic wrap and use a meat mallet or rolling pin to pound them to about 1/4-inch thickness.

Season the chicken evenly on both sides with salt and pepper, then let it sit at room temperature for 15 minutes.

While the chicken rests, place 1 cup (4 1/2 ounces; 128 g) flour in a shallow dish. In another shallow dish, beat the eggs with the milk.

Fill a large stainless steel skillet with about 1/4 inch of oil and heat on high until shimmering. Working with two cutlets at a time, lightly coat the chicken in flour, shaking off the excess, then dip in the egg mixture, letting the excess drip off. Carefully place the chicken in the hot oil and cook, undisturbed, until lightly browned and nearly cooked through, about 3 minutes. Flip and cook until lightly browned on the other side and an instant-read thermometer inserted into the thickest part reads 160°F (71°C), about 2 minutes. Transfer to a plate lined with paper towels and season with salt to taste. Repeat with the remaining chicken, adding more oil as needed.

Once all the chicken is cooked, carefully discard the frying oil and wipe the skillet clean. Return the skillet to medium heat and add 2 tablespoons (28 g) butter. Once the butter melts, add the lemon slices and cook until lightly golden, about 30 seconds per side; transfer to a plate.

Add the shallots to the remaining butter in the skillet and cook over medium heat, stirring frequently, until translucent, about 2 minutes. Whisk in the remaining 1 1/2 tablespoons (12 g) flour and cook, whisking constantly, until lightly golden and aromatic, about 2 minutes.

Gradually whisk in the broth. Bring to a gentle simmer and cook until the sauce thickens slightly, about 5 minutes. Off the heat, whisk in the lemon juice and chilled butter. Season to taste with salt and pepper. Return the chicken to the skillet and spoon the sauce over the cutlets. Cook over medium-low heat until the chicken is warmed through, about 2 minutes. Top with reserved lemon slices and parsley. Serve.

Notes

Pre-pounded chicken cutlets are commonly available in many supermarkets; 8 can be used instead of the 4 whole chicken breasts.