• Rinse and pat dry cod fillets and set aside.
• In large mixing bowl, add ginger + garlic paste, red chili powder, turmeric and salt and mix well to make a smooth paste. Add cod fillets and gently coat all pieces in spice mixture. Marinate for at least 30 minutes.
• In a blender, add fried onions, peanut butter, Tahini paste, roasted + shredded coconut, roasted coriander + cumin seeds and blend to a smooth paste. Set aside.
• In cooking pot, heat 4 tbsp Canola oil on medium high heat. Once oil is hot, turn heat to medium and all mustard + cumin seeds and sauté for 2-3 minutes. Add dried red chilies, mix well, add sliced onions and continue to sauté for 8-10 minutes, mixing as needed, until onions are golden brown. Now add 3-4 curry leaves, mix, cook for 1-2 minutes and ginger + garlic paste and fry for 2-3 minutes. Add remaining spices (Kashmiri Lal Mirch, turmeric powder, Kosher salt), add a splash of water (to prevent spices from burning), mix well, add chopped tomatoes and sauté for 5-7 minutes, mixing as needed. Once oil separates, add roasted masala onion paste, mix well, turn heat to low and cook (uncovered) for 30 minutes. Now add remaining curry leaves + coriander leaves, mix to combine and add prepared Tamarind water (Imli ka katha) and 2 cups water. Bring to a boil and then simmer on low heat for 40-45 minutes, stirring as needed.
• In large skillet, heat 4 tbsp Canola oil on medium high heat. Once oil is hot, turn heat to medium and fry each piece of fish (in batches) for 2-3 minutes per side until golden brown. Place fried fish on paper towels to remove any excess oil. Carefully add fried fish to Khaliya gravy and simmer uncovered for a final 5-7 minutes. Do not over cook as fish is fragile. Garnish with freshly chopped coriander leaves.
• Intricately delicious Hyderabadi Mahi Khaliya is now ready to serve. Perfect with plain Basmati rice. Enjoy! Nosh Farma'aiye.

• Heat olive oil in large Dutch oven pot on medium heat. Once oil is hot, add chopped onions and sauté onions for 10 minutes until light golden. Add pinch of salt and minced garlic, mix well and continue to cook for 5-7 minutes.
• Once garlic is golden and aromatic, turn heat to medium low and add chopped spinach and all chopped herbs (cilantro, dill, parsley, mint, chives and scallions). Mix to combine, add Kosher salt, black pepper and turmeric. Mix well. Add vegetable stock, stir, bring to a boil, reduce heat and simmer for 2-3 minutes. Now add all rinsed, drained beans and stir to combine. Bring to boil again and then let soup simmer on low heat for one hour, pot partly covered with lid. *Note, as soup thickens, you can add more vegetable stock, as needed, to maintain desired consistency.
• In a glass mixing bowl, add sour cream and one ladle of hot soup and whisk until creamy and smooth. Add half of mixture to simmering soup, stir well to combine and add cut linguine (you can add a splash of vegetable stock here, as needed). Stir to combine, bring to a boil, reduce heat to medium low and let simmer for a final 15 minutes. Set aside remaining half of whisked sour cream + soup broth mixture (keshk) to use as topping when serving.

For Fried Onion Topping

• While soup is simmering, prepare fried onion topping. In a large skillet, heat 2 tbsp olive oil. Add sliced onions + a pinch of sea salt and fry on medium heat until golden brown (8-10 minutes), mixing as needed. Turn heat to medium low and add crushed dried mint + fenugreek leaves. Stir to combine and sauté for 1-2 minutes until aromatic. Add fried onions topping to simmering soup, gently stir to combine, reserving some of the fried onions mixture to garnish.
• Piping hot, creamy, smooth, chunky and chewy Ash Reshteh soup is now ready to serve. Garnish with some chives and a spoon of the reserved fried onion mixture + sour cream keshk and enjoy! Nosh Farma'aiye.

For 'Daal' Preparation

• Soak black lentils in cold water overnight. Rinse and drain well.
• Heat InstaPot on 'Pressure Cook' mode. Add lentils and canned kidney beans + 2 cups water. Pressure cook lentils and beans for 25 minutes. Let cool and In food processor with blade attachment, pulse lentils + beans to desired consistency.
• Change InstaPot setting to 'Sauté' mode. Melt 2 tbsp butter + oil and sauté red onions for 5-7 minutes. Add cloves, black cardamom, cardamom pods and bay leaf. Mix to combine. Cook for 5 minutes more until onions change color to a light brown. Now add ginger + garlic paste and continue to sauté for 4-5 minutes. Add a splash of water and add spices (Kosher salt, red chili powder, turmeric, garam masala and Kashmiri lal mirch), mix well to combine and continue to cook 3-4 more minutes. Now add tomato puree, mix and sauté or 12-15 minutes, stirring as needed.
• Carefully transfer tomato mixture to a cooking pot. Turn heat to medium. Add pulsed lentil + kidney beans to tomato mixture, mix well, add sliced jalapeños and more butter (~ 1-2 tbsp), bring to a boil, cover pot and then simmer on low heat for 45 minutes to one hour, mixing as needed. *Note: you can continue to cook in InstaPot 'Pressure Cook' mode as well but I chose to transfer it to a cooking pot.

For Finishing

• Uncover pot, taste and adjust salt as needed, add crushed, dried Fenugreek leaves and cream. MIx to combine and simmer for 5-7 minutes, mixing as needed.

For 'Tadka' Preparation

• Heat small skillet on medium heat. Melt butter in oil and fry sliced red onions for 7-8 minutes until golden brown, add sliced jalapeños and garlic cloves and sauté for 3-4 more minutes, until aromatic, being careful not to burn. Add prepared Tadka to Dal. Stir, cover lid and simmer for 5 minutes.
• Aromatic, luscious and the Ultimate Dal Makhani is now ready to serve alongside Basmati rice with peas or toasted garlic naan (and Shammi Kebabs, if you are Hyderabadi). Enjoy! Nosh Farma'aiye.

• Rinse and pat dry chicken thighs. Add chicken thighs into a food processor with blade attachment. Add baby carrots and pulse a few times. Uncover processor, add quartered onion, spices (chili powder, turmeric, Kosher salt), ginger + garlic paste and cilantro. Pulse into a fine mixture until all ingredients are well combined. Remove chicken mince mixture into a large mixing bowl.
• Add finely chopped tomatoes, green peppers, breadcrumbs and freshly squeezed lemon juice into mince and mix well to combine. *You can add 2 tsp Shan Korma Masala mix at this point to add a unique flavor, color and more spice. I whisk 1-2 tsp masala mix into lemon juice, pour over mince and mix with hands to combine. You can also marinate this chicken mince mixture overnight in fridge.
• Remove chicken mince from fridge, let rest for 15-20 minutes and form into kebabs. *Place a few drops of oil in palms to help form kebabs into desired size and shape.
• Heat Canola oil in large skillet on medium high heat (enough to shallow fry kebabs, adding more oil as needed). Once oil is hot, turn heat to medium and fry+ cook kebabs (in batches, as needed). Fry for 3-4 minutes on each side and then lower heat to medium low, cover skillet and cook for 15-20 minutes until kebabs are perfectly cooked through. Repeat for remaining kebabs. Place cooked kebabs on paper-towel lined plate to remove excess oil.
• Lazzat Daar Chicken kebabs are now ready to serve. A delicious snack on their own or served as a side with Basmati rice and Daal, these super tasty kebabs are delightful. Enjoy! Nosh Farma'aiye.

Meat Marination

• Rinse veal meat well and pat dry. Add spices (coriander powder, garam masala, Kashmiri Lal Mirch, red chili powder and Kosher salt). Mix spices to combine with meat. Now add freshly squeezed lemon juice, papaya paste and fresh ginger + garlic paste. Mix to combine and massage meat with seasonings for 4-5 minutes. Cover and refrigerate overnight.
• Remove meat from fridge after marination and let rest at room temperature. In a food processor, combine fried onions and yogurt to make a smooth mixture. Add fried onion/yogurt mixture to meat and mix to combine. Massage into meat for 1-2 minutes.
• Preheat oven to 375 degrees Fahrenheit.
• Dry roast grated coconut, slivered almonds and poppy seeds (in separate batches) until aromatic, careful not to burn. Add roasted nuts into a grinder and blend into a fine, smooth paste (I added a few tablespoons of water, as needed while grinding). *I pulsed this mixture in grinder/Ninja for at least 2-3 minutes, mixing as needed and pulsing again.
• Add nut paste to marinated meat and mix again to combine all ingredients well (massage meat with all ingredients for another 2-3 minutes). Add ¼ cup Canola oil and mix to combine. *I use the same oil I fried the onions in.
• Decrease oven setting to 350 degrees Fahrenheit. Place marinated meat in a heavy bottom baking dish/pot, cover to fully seal and bake marinated meat for 60 minutes, stirring 1-2 times in between, as needed.
• After one hour, remove baking dish from oven, uncover and give coal smoke (carefully place heated coal in a tin foil container or aluminum foil and in center of meat, add 2 tsp of ghee and cover dish for 2-3 minutes. Now remove container/foil with coal, add freshly chopped coriander leaves, mint and green chili peppers, increase oven to 375 degrees Fahrenheit and bake for a final 5-7 minutes until liquid evaporates and oil separates.
• Hyderabadi Dum ka Gosht is now ready to serve alongside toasted naan, or Bagara Khana ('Tempered Rice'), with parathas or even plain Basmati rice. The options here are endless. Enjoy! Nosh Farma'aiye.

For baby goat marination

• Rinse and pat dry meat pieces. Marinate with ginger + garlic paste, fried onions, Kashmiri Lal Mirch, red chili powder, garam masala powder, coriander powder, Kosher salt and plain yogurt. Mix well to incorporate all spices and ingredients. Add freshly squeezed lemon juice + oil and mix again. Marinate for at least one hour (place in fridge if marinating for more than one hour or overnight).

For Pulao Masala

• In coffee or spice grinder, grind cinnamon stick, cloves, cardamom pods, black cardamom, bay leaves, star anise, fennel seeds and coriander seeds into a fine powder. Set aside.

For Meat Gravy

• Set InstaPot to 'Sauté ' mode and heat 3 tbsp Canola oil + 2 tbsp ghee. Add sliced red onions and fry for 7-8 minutes, mixing as needed. Add ginger + garlic paste and sauté for 2-3 minutes. Add chopped tomatoes, mix well and continue to cook for 8-10 minutes until tomatoes are softened and oil separates. Add 1 cup water, mix well and sauté for 2-3 minutes. Now add all of Pulao Masala and Kosher salt, mix well and continue to sauté  for 4-5 minutes (you can add more water, as needed). Once oil separates, add marinated meat, mix to combine and cook until meat browns, for 10-12 minutes. Add two cups water. Stir to combine.
• Turn InstaPot to "Pressure Cook" mode, cover lid and set timer for 25 minutes. Once done, let steam vent and rest for at least 10 minutes before removing lid.

For Rice and Finishing

• In large bowl, soak rice in cold water for at least 30 minutes.
• Place large pot or 'Degh" on stove and heat on medium heat. Add all of cooked meat + gravy (approximately 4 cups of liquid, measure in same cup used to measure rice) and add 5 cups water (*total of approximately 9 cups liquid, same size cup used to measure rice). Bring to a boil, strain rice and add rice to meat gravy. Gently mix to combine and cook on medium high heat for 7-8 minutes until water is reduced. Now add freshly chopped coriander and mint leaves, whole green chilies, fried onions and 2 tbsp ghee on top, cover pot with damp cloth + lid, turn heat to low and simmer for a final 20 minutes. Turn off heat and let rest for 20 minutes.
• The best Mutton Pulao you have ever tasted is now ready to serve. Some cucumber Raita on the side (recipe in notes section below) and you have yourself a perfect, cozy meal. Enjoy! Nosh Farma'aiye.

For Chicken Marinade

• Rinse, dry chicken breasts. Butterfly chicken breasts and cut into thin strips. Add all marinade spices to chicken and massage well (ginger + garlic paste, coriander powder, cumin powder, white pepper powder, curry powder, paprika powder, Kosher salt). Mix well. Add chili garlic sauce, chili garlic crisp oil and crushed fried onions. Mix well and marinate for at least one hour (place in fridge if marinating for more than one hour or overnight).

For Coconut Curry

• In a large pot, heat cooking oil on medium high heat. Once oil is hot, add marinated chicken pieces and sauté for 7-8 minutes until chicken changes color to golden brown, mixing as needed. Turn heat to medium low, cover pot and cook for 10 minutes. Add coconut milk + coconut cream, mix to combine, bring to a boil, cover pot and simmer on low heat for 15-20 minutes. In a bowl whisk cornstarch with ⅓ cup of coconut curry until smooth, add cornstarch mixture to simmering coconut curry, mix to combine, cover and continue to simmer for a final 5-7 minutes. Add freshly chopped coriander leaves.

For Finishing with Pasta

• Cook noodles/pasta per package instructions. Reserve some pasta water and strain noodles.
• Add cooked noodles to chicken coconut curry and mix to combine. Add reserved pasta water, as needed, to get desired sauce thickness and consistency. Cook for another 2-3 minutes on medium heat, add more freshly chopped coriander leaves.
• Comforting, cozy and luscious coconut chicken curry is now ready to serve. Either combined with pasta or served atop plain Basmati rice, this creamy curry recipe is just so good. Enjoy. Nosh Farma'aiye!

For Bread Preparation

• Lightly toast slices of bread in toaster. Set aside on cooling rack.
• In large skillet, heat 1 tbsp oil + 1 tbsp ghee on medium heat. Once melted, shallow fry 2 slices of toasted bread at a time for 2-3 minutes each side, until golden brown on both sides. Place fried slices onto a paper towel lined plate to remove excess oil. Add more oil + ghee to skillet, as needed, and shallow fry remaining slices in batches (don't overcrowd skillet or slices will become soggy). Transfer slices to a cooling rack.

For Simple Syrup (aka Sheera)

• In saucepan, heat sugar + water (2:1 ratio) on medium heat. Dissolve sugar in water by stirring. Heat mixture on medium, medium low heat until thickened, stirring as needed for 4-5 minutes. Add cardamom powder, heat for a final 1-2 minutes and set aside to cool.

For Milk Preparation

• In another saucepan, bring milk to a rolling boil on medium heat, stirring as needed. Simmer for 12-15 minutes until milk reduced, stirring continuously as needed to prevent scorching. Add a pinch of ground saffron and cardamom powder, stir well to combine, turn off heat and set aside.

For Frying Nuts

• In a small skillet, heat 1 tsp Canola oil + 1 tsp clarified butter on medium heat. Once oil is hot, turn heat to medium low and shallow fry slivered almonds for 1-2 minutes, mixing as needed. Add slivered pistachios and continue to fry for another 1-2 minutes, gently mixing as needed. Add raisins and fry for a final 1 minute. Remove fried nuts onto paper towel lined plate to remove excess oil and set aside.
• Roast Charoli seeds in same skillet for 2-3 minutes until aromatic and lightly browned. Set aside.

For Final Layering

• Preheat oven to 300 degrees Fahrenheit.
• In a baking tray (square or rectangular), drizzle 2-3 tsp of reduced milk mixture and spread evenly. Place 4 slices of fried bread, without overlapping. Evenly pour half of prepared Sheera, lightly coating slices of bread with simple syrup, but not drenching. Pour half of reduced milk, again lightly covering slices of bread, but not drenching. Now layer remaining 4 slices of fried bread and repeat (coat with Sheera mixture first, then carefully pour milk mixture to evenly cover slices). Add dollops of thick cream on top of final layer. Cover baking tray with aluminum foil, decrease preheated oven temperature to 275 degrees Fahrenheit and bake for 20 minutes, covered.
• Now increase oven temperature back to 300 degrees Fahrenheit, uncover tray and continue to bake for an additional 12-15 minutes (*see Note below). Carefully add fried nuts on top (almonds, pistachios and raisins) and bake for a final 1-2 minutes. Remove baking tray from oven and sprinkle roasted Charoli seeds on top. Rest for 10-12 minutes before serving.
• Authentic Hyderabadi Double ka Meetha is now ready to be devoured. Serve warm with a cup of Chai for a delightful Dawat dessert. Enjoy! Nosh Farma'aiye.

For Chicken Marination

• Rinse and pat dry chicken cubes. Place chicken in large mixing bowl. Add papaya paste, lemon juice, Harissa paste and ginger/garlic paste. Mix well to combine and massage seasonings into chicken pieces. Now add spices (Kashmiri Lal Mirch, turmeric powder, coriander + cumin powders, red pepper flakes, paprika powder and Kosher salt). Mix well to combine all spices into chicken. Cover and refrigerate overnight.

For Chicken Stew

• In a pot, heat oil on medium high heat. Once oil is hot, add chopped tomatoes and cook for 5-6 minutes, mixing as needed. Add sliced jalapeños, mix and continue to cook for 3-4 minutes. Then turn heat to medium low, cover pot and cook for 12-15 minutes until oil separates. Now add fried onions + Kosher salt, mix well to combine and cook for another 4-5 minutes, covered, until oil separates. Mix well and then transfer mixture to food processor and process gravy to a smooth consistency and set aside.
• In same pot, add 2-3 more tbsp of cooking oil and heat on medium high. Add marinated chicken and cook on medium high heat until chicken changes color, mixing as needed for 7-8 minutes. Now add processed tomato + onions + jalapeños gravy to chicken, stir, bring to a boil, then cover pot and simmer on low heat for 12-15 minutes until chicken is tender. Now uncover pot, turn heat to medium high and cook for a final 10 minutes, partly covered, until oil separates and gravy thickens.

For Coconut Curry

• In a skillet, dry roast besan (gram flour) on medium/medium low heat for a few minutes, mixing as needed, until toasted and aromatic (careful not to burn gram flour). Once cooled, add roasted gram flour + coconut milk into food processor and process into smooth consistency (pulse several times for 1-2 minutes).
• While chicken stew is simmering, prepare coconut curry. In another pot, heat Canola oil on medium high heat. Once oil is hot turn heat to medium, add garlic paste and sauté for 3-4 minutes until aromatic, mixing as needed. Now add cumin seeds, mix and cook for 1-2 minutes. Now add turmeric powder + Kashmiri Lal Mirch, Kosher salt and a sprinkle of water (~2 tsp), mix to combine and sauté spices for 2-3 minutes. Turn heat to medium high, add processed besan + coconut milk mixture, stir to combine, cook for 4-5 minutes, then add 5 cups water and bring to a boil. Then turn heat to low/medium low and let curry simmer for 1 hour (uncovered) until thickened to desired consistency, mixing several times while curry is cooking, as needed. *See Note below for tempering coconut curry.
• Cook spaghetti (or noodles), per package instructions. Strain and set aside.
• In a skillet, heat grape seed oil on medium high heat. Once oil is hot, add sliced garlic and fry until golden brown (both sides) and crisp. Now add green chilies (slit, deseeded, rinsed and dried) and sauté for 1-2 minutes, then add sliced scallions, mix to combine and heat through for a final 1-2 minutes. Set aside.

For Final Assembly

• In separate bowls, place some cooked spaghetti, pour over some coconut curry + chicken stew and garnish with fried onions, freshly chopped coriander leaves, Sev and a drizzle of prepared chili oil on top.
• The Ultimate Chicken Khousuey is now ready to serve with a sprinkle of freshly squeezed lemon juice. A blast of mouthwatering flavors and textures you and your guests are sure to enjoy. Nosh Farma'aiye.

• Cook pasta per package instructions (a bit on the softer side but not overcooked!), drain/rinse with cold water and set aside. *I added a drizzle of grape seed oil in boiling water while cooking pasta.
• In a large wok or skillet, heat oil on medium high heat. Once oil is hot, turn heat to medium, add sliced onions and sauté for 10-12 minutes, mixing as needed until light golden brown. Now add ginger + garlic paste, mix well and continue to cook for 3-4 minutes. Add chopped tomatoes and sliced jalapeños, mix to combine, sauté for 5-7 minutes on medium heat, turn heat to medium low, add spices (garam masala, coriander powder, cumin powder, Kashmiri Lal Mirch), add some of the reserved pasta water, miix well to combine all ingredients, cover wok and simmer spices in tomato mixture for 15 minutes, stirring a few times in between, as needed. Uncover wok, mix well, add curry leaves + whole Hari Mirch, cover and cook for 2-3 more minutes. Add cooked pasta and remaining reserved pasta water, mix well using tongs, break apart and add pieces of Dumh Keema Kebab. Gently mix to combine and heat through for 4-5 minutes on medium high heat.
• Remove Keema Pasta to serving platter, sprinkle lots of chopped mint, coriander leaves and freshly squeezed lemon juice. Uniquely delicious and mouthwatering Dumh Keema Kebab Pasta is now ready to serve. Enjoy! Nosh Farma'aiye.