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. Temper Whole Garam Masala.

Sauté Onion until golden. Add Ginger Garlic paste and sauté until the raw smell goes way.

Add Mutton and season with Chilli powder, Coriander powder, Cumin seeds, 1 cup Water and required Salt, Pepper. Cook closed for 35 min.

Now add 1/2 cup Yogurt and cook closed for another 10 min.

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 cup, soaked

Milk - 1 cup

Salt

Cumin seeds - 1/2 tsp

Kewra Essence - 1tsp

Heat Mustard Oil in another large pot. Temper Whole Garam Masala.

Sauté Onion until golden. Add Ginger Garlic paste and sauté until the raw smell goes way.

Add Shahi Jeera Rice along with Milk, 3 cups Water, required Salt and Cumin seeds. Cook closed for 10 min.

Gently fluff the Rice and mix the Mutton curry along with Fried Onions, Green Chilli and Cilantro. Add Kewra essence and place in a preheated oven for 20 min.

Remove from heat and fluff the Rice gently. Serve warm with a simple Salad.

Aloo Gobi

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Asafetida - 1 tsp

Onion - 1, diced

Green Chilli - 2, minced

Ginger Garlic paste - 2 tbsp.

Tomato - 1, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Cumin Powder - 1 tsp

Garam Masala - 1 tsp

Amchur Powder - 1 tsp

Cauliflower - 2 cup, florets

Potato - 2 cup, cubed

Peas - 1 cup (optional)

Kasoori Methi - 1 tsp

Salt

Cilantro

Heat Oil and temper Cumin seeds and Asafetida.

Saute Onion and Green Chilli until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed for about 5 mins, until the Tomatoes are soft.

Season the mixture with Turmeric, Chili, Coriander, Cumin, Garam masala, Amchur powder and required Salt.

Once the raw smell of Masalas goes away add the Potatoes and Cauliflower florets along with crushed Kasoori Methi and 1/4 cup Water. Mix well.

Cook closed for 12 minutes or until the Potatoes are done.

Garnish with cilantro.

Serve hot with Paratha or Chapati.

Papaya Milk Shake

• 2 cups perfectly ripe papaya (13 1/4 ounces; 375 g), peeled, seeded, and cut into 1-inch pieces, from about half a medium papaya

• 1 cup (240 ml) whole milk

• 1 cup ice (6 ounces; 170 g)

• Sweetened condensed milk, to taste (optional)

Directions

1. In a blender, combine papaya, milk, and ice. Blend on medium speed until smooth, about 30 seconds.

2. Season to taste with sweetened condensed milk, if desired. Serve immediately.