Chicken Roast

Chicken Thigh and Drumstick - 6 pc., slit on side and marinated with Chilli powder and required Salt

Oil - 2 tbsp. + 1 tbsp.

Cumin seeds - 1 tsp

Bay Leaf - 2

Cardamom - 2

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup

Ginger Garlic paste - 2 tsp

Chilli powder - 1 tsp

Garam Masala powder - 1 tsp

Salt

Coconut Milk - 1/2 cup

Marinate the Chicken with Chilli powder and required Salt for about 15 mins.

Heat Oil in a large pan and pan fry the Chicken on both sides. Remove the Chicken from heat and add more Oil.

Temper Cumin seeds and Whole Garam Masala.

Add Onion and sauté until golden.

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

Season the mixture with Chilli powder, Garam Masala and required Salt.

Add the Chicken pieces along with Coconut Milk and let cook on low heat for 30 min.

Serve warm with Rice!

Brioche

Yeast - 1 1/4-ounce packet Buttermilk - 1/3 cup + 1 tbsp. (lukewarm) Bread Flour - 3 cup

Sugar - 3 tbsp. Salt - 1 tbsp. Egg - 5 Butter - 2 1/2 styicks, melted and cooled Canola Oil, for greasing

In a small bowl, whisk the Yeast with Buttermilk until it dissolves. Let stand for 10 minutes, until foamy.

In the bowl of a stand mixer fitted with the dough hook, mix the Bread flour with Sugar and Salt. With the machine at medium speed, add the Yeast mixture, then add 4 of the Eggs, 1 at a time, beating well after each addition. Drizzle in the Butter and beat for 10 minutes; the dough will look slightly greasy. Transfer to an oiled bowl, cover with plastic wrap and refrigerate overnight. Let the dough stand at room temperature for 1 hour before proceeding.

Lightly oil a 10-by-5-inch loaf pan. On a work surface, roll out the dough to a 10-by-8-inch rectangle. With a long side facing you, fold the dough in thirds and fit seam side down in the prepared loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 2 1/2 hours.

Preheat the oven to 425° and set a rack in the center. In a small bowl, beat the remaining Egg. Brush the top of the Brioche with some of the Egg wash and make a 1/4-inch-deep slit down the center of the loaf. Bake for 20 minutes. Brush the top again with Egg wash and bake for 20 minutes longer, until the top is deep golden and an instant-read thermometer inserted in the center of the loaf registers 182°. Transfer the Brioche to a rack to cool for 30 minutes, then unmold and let cool completely. The Brioche can be wrapped tightly in plastic wrap and foil and kept at room temperature for 2 days.

Recipe Source: https://www.foodandwine.com/recipes/extra-rich-brioche

Caramel Flan

Sugar 1/2 cup

Egg - 3

Condensed Milk - 1/4 cup

Milk - 1 cup

Cinnamon powder - 1/4 tsp

To make Caramel, heat Sugar with 2 tbsp. Water in a saucepan over medium-high heat until it melts. When you get a nice Caramel color, remove the pan from heat and pour the Caramel into pudding bowl. Tilt the bowl to cover all sides of the bottom.

In a large bowl, beat the Eggs, warm Milk, Condensed Milk and Cinnamon powder until combined. Make sure no lumps are formed. Pour the mixture over caramelized Sugar.

Cover the bowl with aluminum foil and place it inside a pan with boiling water. Cover the pan with lid and cook for 20 minutes over medium heat.

Insert a fork/knife near the center of pudding and check if it comes out clean.

Remove the pan from heat and let cool down t0 room temperature.

Refrigerate for 2 hours and gently transfer to a plate.

Enjoy!