Sulaimani Tea

Cinnamon - 1 small piece

Cardamom - 2

Star Anise - 1

Clove - 2

Ginger - a small pc

Tea Powder - 1 teaspoon

Jaggery to taste

Lemon Juice to taste

Gently crush the cinnamon, cardamom, star anise, cloves, and ginger using a mortar and pestle.

In a medium pot, bring 2 cups of water to a rapid boil.

When boiling, add the crushed mixture and let it simmer for about 5 minutes.

Add the tea powder and continue boiling for another 5 minutes.

Stir in the jaggery until it is completely dissolved.

Remove from heat and strain the tea into individual cups.

Add lemon juice and serve hot.

Jal Jeera

• 1/4 cup packed chopped mint leaves podhina

• 1/4 cup packed chopped cilantro hara dhania

• 1 tbsp chopped ginger adrak

• 1 tbsp cumin seeds dry roasted and powder bhuna jeera

• pinch asafetida hing

• 1 tsp salt

• 1 tsp black salt

• 3 tbsp lemon juice

• 1 tbsp tamarind seedless imli

• 2 tbsp sugar

• 4 cups water

• 1 cup crushed ice

•  Blend all the spices into the paste using enough water needed to blend. Strain the spice mix and squeeze all the spicy water out. Discard the roughage. Add the water, mix it and serve over the ice.

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 chilies 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, chili, 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.