Cinnamon Roll Focaccia

Dough

1 1/2 cups warm tap water (100°F to 110°F)

1 3/4 teaspoons active dry yeast

1 teaspoon dark brown sugar

3 1/2 cups bread flour

2 1/2 teaspoons kosher salt (preferably Diamond Crystal)

4 tablespoons olive oil, divided, plus more for dimpling

2 tablespoons unsalted butter, melted

Cinnamon FIlling

6 tablespoons unsalted butter, melted

3/4 cup packed dark brown sugar

1 tablespoon ground cinnamon

1/4 teaspoon kosher salt

Cream Cheese Glaze

4 ounces cream cheese, softened

1/4 cup unsalted butter, softened

3/4 cup powdered sugar

2 teaspoons vanilla extract

Make the dough: Stir together warm water, yeast, and brown sugar in the bowl of a stand mixer fitted with a dough hook and let sit until foamy, about 5 minutes.

Add flour and salt to yeast mixture and beat on low speed until everything is combined, scraping sides of bowl as needed, about 30 seconds. Increase speed to medium and beat dough until smooth and clinging to dough hook, about 5 minutes.

Drizzle 2 tablespoons oil in a large bowl. Transfer dough to bowl and turn dough over to coat it in the oil. Cover with plastic wrap and let sit in a warm place (about 75°F) free of drafts until dough is very puffy, bubbly, and about tripled in size, 1 1/2 to 2 hours.

While dough rises, make the filling: Stir together melted butter, brown sugar, cinnamon, and salt in a medium bowl until smooth. Brush remaining 2 tablespoons oil and melted butter up sides and on bottom of a 13- x 9-inch baking pan. Set aside.

After dough has risen, remove plastic wrap from dough; turn dough into prepared pan, and spread gently with greased hands to fill the pan. Dollop half (about heaping 1/3 cup) of the cinnamon filling on top of dough and spread with your fingers. Fold bottom third of dough into the center and the top third of dough on top, like folding a letter. Spread remaining heaping 1/3 cup cinnamon filling on top of dough, pressing to spread dough to fill pan. (If dough is resisting, let rest 15 minutes before trying to stretch and spread again.) Cover pan tightly with plastic wrap, and let stand in a warm place until dough puffs slightly, about 30 minutes to 1 hour.

Preheat oven to 400°F. Oil your fingers and dimple dough deeply and evenly all over. Bake in preheated oven until focaccia is golden around the edges and across the top, 25 minutes for extra gooey to 27 minutes for crispier edges, loosely covering with aluminum foil to prevent overbrowning, if needed.

While focaccia bakes, make the glaze: Beat together cream cheese and butter with a stand mixer fitted with a paddle attachment until smooth and fluffy, about 1 minute. Add powdered sugar and vanilla; beat on medium speed until smooth and creamy, about 30 seconds.

Immediately loosen and transfer focaccia to a serving platter or cutting board using a large spatula. Let cool 10 minutes before spreading glaze on top. Cut into 12 pieces and serve warm.

Palak Pulao

2 cups basmati rice – soaked for 30 minutes

1 onion (large) – thinly sliced

1 teaspoon Ginger Garlic Paste

1 tomato (medium-sized) – chopped

3.5 to 4 cups water or as required

3 tablespoons oil

12 to 15 fried cashews (optional), for garnish

salt as required

Whole spices

1 inch cinnamon

1 star anise (small-sized) – optional

2 green cardamoms

1 or 2 black cardamoms

2 to 3 cloves

1 tej patta (medium-sized)

1 to 2 strands mace

Ground spice powders

¼ teaspoon Red Chili Powder

¼ teaspoon Garam Masala

¼ teaspoon turmeric powder (ground turmeric)

½ teaspoon cumin

1 teaspoon fennel powder (ground fennel)

1 teaspoon Coriander Powder (ground coriander)

1 pinch asafoetida (hing) – optional

For making palak puree

1 medium bunch of spinach

½ cup mint leaves

½ cup coriander leaves

1 or 2 green chilies

5 to 6 almonds

Making palak puree

Rinse the palak (spinach leaves) very well in water. 

Chop and keep aside. Rinse and chop the green chilies, mint leaves and coriander leaves

In a blender, add the chopped spinach leaves, mint leaves, coriander leaves, green chili and almonds.

Add ½ cup water and blend to a smooth paste.

Sautéing onions

First rinse and then soak the rice. When the rice is soaking, prepare the spinach puree as mentioned above.

Heat oil in a thick bottom and deep pan or pot. Add all the whole spices.

Fry for some seconds or till the oil gets fragrant. 

Add the sliced onions and fry till they are browned stirring often. Remove some of the fried onions for garnishing.

Add the ginger-garlic paste and fry for some seconds. Now add hing and saute for few seconds.

Sautéing tomatoes and spinach puree

Add the chopped tomatoes and sauté till the tomatoes becomes soft for 2 to 3 minutes. 

Keep on stirring so that the ingredients do not stick to the bottom of the pan.

Add the spinach puree and stir. Sauté for 3 to 4 minutes. Now all the dry spice powders one by one and stir.

Add salt as required. Drain the soaked rice and add. Stir for 1 to 2 minutes. Pour 3.5 or 4 cups water. 

Check the taste of the broth and if required add some more salt.

Cooking palak biryani

Cover tightly with a lid and cook till the water is absorbed and the rice is tender and fluffy. Fluff the rice.

Serve palak biryani hot or warm garnished with the fried onions and fried cashews with a side vegetable curry, raita, yogurt curry or some salad.

You can also garnish with herbs like coriander (cilantro) or mint leaves.

Chicken Tikka Masala

For the Marinade:

Yogurt - 1 cup, whisked until smooth

Ginger Garlic paste - 3 tbsp.

Salt & Pepper

Chicken Thighs - 1 lb., boneless and cut into cubes

For the Sauce:

Oil - 2 tsp

Butter - 3 tbsp.

Ginger Garlic paste - 2 tbsp.

Green Chilli - 2, minced

Tomato - 2, pureed

Garam Masala - 1 tsp

Chilli powder - 1 tsp

Kasuri Methi - 1 tbsp.

Heavy Cream - 1/2 cup

Salt

Oil

Cilantro

In a large bowl, mix together the marinade ingredients. Add the Chicken and toss to coat. Marinate at least 30 minutes, or overnight in the refrigerator.

Heat Olive oil and Butter in a large skillet over medium heat.

Add Ginger-Garlic Paste and Green Chilli saute until the raw smell goes away.

Add the Tomato puree and cook closed for about 5 min.

Season the mixture with Garam masala and Chilli powder.

Once the raw smell of the masala go away add Salt and 1 cup Water. Bring the gravy to a rolling boil, and cook until thickened, about 20 minutes. Puree using a hand blender until smooth.

Place the chicken on hot grill and cook until it's charred, about 2 minutes on each side.

Add the grilled Chicken and Fenugreek leaves to the gravy. Simmer and cook the gravy for about 10 minutes.

Add the Cream and stir through. Turn off heat and garnish with minced fresh cilantro.

Serve over Rice, Naan, or a crusty piece of bread!