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 Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc.

Cumin seeds - 1 tsp

Ginger - a small pc.

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.

Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.

Aloo Paratha

Oil - 1 tsp

Onion - 1/2 cup, finely chopped

Green Chilli - 1, finely chopped

Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp

Chilli Powder - 1/2 tsp

Cumin powder - 1/2 tsp

Chaat Masala - 1/2 tsp

Salt

Potato - 2, steamed and mashed or grated

Cilantro - 1/4 cup, finely chopped

Lemon Juice

Heat oil in a skillet. Sauté the onion and green chilli until they become translucent.

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

Season the mixture with turmeric, chilli powder, cumin powder, chaat masala, and salt as needed.

Mix in the mashed potatoes and cilantro; combine thoroughly and turn off the heat. Garnish with lemon juice and set aside.

For Paratha:

Take a lemon-sized portion of the chapati dough and flatten it with your hands. Fill the dough with 1/4 cup of the stuffing mixture, seal the edges, and shape it into a ball. Roll out the stuffed dough into a chapati, ensuring it doesn't tear and spill the filling. Dust the dough with flour as needed to prevent sticking while rolling.

Place the rolled-out paratha on a hot tawa and cook for 15 seconds. Flip it and cook for a few more seconds. Continue flipping and cooking until the dough is fully cooked. Apply ghee on both sides and remove from heat.

Serve the hot paratha with raita, pickle, or just pickle.