Saffron Tea Cakes

• 3/4 cup whole milk

• 1/2 teaspoon saffron threads

• 3 1/2 cups bread flour (about 14 7/8 ounces)

• 1 cup whole-wheat flour (about 4 ounces)

• 5 large eggs

• 1/3 cup packed light brown sugar

• 2 1/4 teaspoons sea salt

• 2 teaspoons ground cinnamon

• 1 1/2 teaspoons cardamom

• 1 1/2 teaspoons ground ginger

• 1 (1/4-ounce) envelope instant yeast or quick-rising yeast (such as Fleischmann’s RapidRise)

• 1 cup unsalted butter (8 ounces), cut into 1/2-inch pieces and chilled

• Cooking spray

• 3/4 cup golden raisins

• 3 tablespoons demerara sugar

• 2 tablespoons honey

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Directions

1. Pour milk into a medium-size microwavable bowl. Crush saffron threads between fingers, and add to milk, stirring to combine. Microwave on high until just warm (not boiling), 1 minute to 1 minute and 30 seconds. Let mixture stand at room temperature until cool, about 15 minutes.

2. Beat milk mixture, bread flour, whole-wheat flour, and 4 eggs with a stand mixer fitted with the dough hook attachment on low speed until a shaggy dough forms, about 1 minute. Cover bowl tightly with plastic wrap, and refrigerate 30 minutes.

3. Return chilled dough in bowl to stand mixer fitted with dough hook. Add brown sugar, salt, cinnamon, cardamom, ginger, and yeast to dough; beat on low speed until just combined, about 2 minutes. Add butter, beating until just incorporated, about 1 minute. Increase mixer speed to medium-high, and beat until dough pulls away from sides of bowl and is glossy and elastic, 8 to 10 minutes. (Dough will be very sticky.) Transfer dough to a lightly greased (with cooking spray) large bowl. Add raisins, gently kneading and folding into dough by hand, about 1 minute. Cover bowl tightly with plastic wrap, and let stand at room temperature until slightly risen, 1 hour to 1 hour and 30 minutes. Transfer to refrigerator, and chill at least 8 hours or up to 16 hours.

4. Lightly coat a 9- x 13-inch baking dish with cooking spray. Turn dough out onto a clean work surface, and divide evenly into 18 (2 1/2-ounce) pieces. Shape each piece into a taut ball, and arrange in prepared baking dish. Cover loosely with lightly greased (with cooking spray) plastic wrap, and let stand at room temperature until doubled in volume, about 2 hours. Preheat oven to 325°F during final 20 minutes of dough proofing.

5. Lightly whisk remaining 1 egg in a small bowl; brush dough balls lightly with beaten egg. Sprinkle evenly with demerara sugar. Bake in preheated oven until golden brown, 25 to 30 minutes. Remove baking dish from oven, and immediately brush rolls evenly with honey. Let cool completely, about 30 minutes.

Make Ahead

Dough can be made up to 16 hours in advance and stored in refrigerator.

Maa Ki Dhal

• 2 tablespoons oil – can sub with ghee or butter

• ▢ ½ teaspoon cumin seeds

• ▢ ⅓ cup finely chopped onions or 1 medium-sized

• ▢ ½ teaspoon finely chopped ginger or ½ inch

• ▢ ½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized

• ▢ ½ to 1 teaspoon finely chopped green chilies or 1 to 2 green chillies

• ▢ ½ cup finely chopped tomatoes or 2 medium-sized

• ▢ ¼ or ⅓ teaspoon turmeric powder (ground turmeric)

• ▢ ½ teaspoon Red Chili Powder or cayenne pepper

• ▢ 1 pinch asafoetida (hing) – optional

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• ▢ ⅓ cup chana dal (split skinned bengal gram)

• ▢ ⅓ cup urad dal – split and with skins (split black gram)

• ▢ 2.5 cups water – for pressure cooking

• ▢ salt as required

• ▢ ½ to 1 cup water – to be added later, optional and if required

• ▢ ½ teaspoon Garam Masala

• ▢ 1 to 2 tablespoons coriander leaves – optional

INSTRUCTIONS

Soaking lentils

• Pick and rinse both the lentils in fresh water a few times. Soak them in enough water for 30 minutes.

• If you have time, you can soak the dal for 45 minutes or more for faster cooking.

• Later drain all the water and set the soaked lentils aside.

Sautéing onions and tomatoes

• In a 3-litre stovetop pressure cooker, heat oil. Add the cumin seeds and fry them until they crackle on low heat.

• Then add onions and sauté them until light golden stirring often on medium-low heat.

• Add the finely chopped ginger, garlic and green chilies.

• Sauté for about 15 to 20 seconds or until the raw aroma of the ginger and garlic goes away.

• Add the tomatoes and sauté stirring often until the tomatoes become soft and pulpy.

• Now add the turmeric powder, red chili powder, asafoetida and garam masala. Fry for 4 to 5 seconds.

Adding lentils and water

• Add both the soaked lentils. Stir and mix well.

• Pour water and add salt as required. Mix again

Pressure cooking lentils

• Stir and pressure cook for 8 to 9 whistles or 10 to 12 minutes on medium to medium-high heat until both the lentils are softened and mushy.

• When the pressure settles down on its own, then only remove the lid and check the lentils.

• If they are not cooked completely and the water has dried up, add about ½ to 1 cup water and pressure cook for some more time. Both the lentils should become mushy and soft.

Simmering lentils further

• Open the lid when the pressure settles down on its own in the cooker.

• Simmer the dal for some more minutes until you get a smooth medium consistency.

• The dal should not be watery or runny.

• Mash a few cooked lentils with the back of a spoon when the dal is simmering. This helps in thickening the dal. If needed you can add some water if the dal looks too thick.

• Check the seasonings and add more of the spice powders and salt if required.

• Once the lentils have cooked to your desired consistency, add or garnish with coriander leaves.

Serving and storage

• Serve the Maa Chole Ki Dal hot or warm with roti, paratha or steamed rice.

• Refrigerate leftovers for a day only in a covered container or bowl.

Uppuma

Uppuma is a common South Indian Breakfast cooked as a thick Porridge mostly with dry roasted Semolina. Various seasonings and Vegetables can be added during the cooking depending on individual preferences. Most common variations include following the below recipe with Samba Rawa, Corn meal, Aval and Semiya.

Ghee - 3 tbsp.

Rawa - 2 cup

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Channa Dhal - 1 tsp

Peanut - 1 tsp

Cashew - 1 tsp

Red Chilli - 2

Curry Leaves

Onion - 1, chopped

Green Chilli - 2, slit

Ginger – 1 tsp, grated

Tomato – 1 chopped

Salt

Lemon juice

Heat 1 tsp. Ghee in a large pan and roast the Rawa until you get a good aroma. Transfer the Rawa to a plate and allow to cool down.

In the same Pan heat the remaining Ghee and Oil.

Temper Mustard, Urad Dhal, Channa Dhal, Peanut, Cashew, Red Chilli and Curry Leaves.

Add Onion and Green Chilli; cook until the Onion turns translucent.

Add Ginger and sauté for 30 sec.

Add the Tomatoes and cook closed until the Tomatoes are soft.

Add 3 cups Water along with required Salt and bring to just boil. Add the Rawa and mix well; making sure there are no lumps. Cook closed stirring occasionally.

Garnish with Lemon Juice.