Schezwan Sauce

Oil - 3 tbsp.

Garlic - 20 cloves, minced

Shallot - 1, minced

Red Chili - 24 (preferably Bedgi), soaked for 2 hours and ground to a coarse paste

Vinegar - 2 tbsp.

Brown Sugar - 2 tbsp.

Soy Sauce - 2 tsp

Salt - 1 tbsp.

Heat oil in a medium pan.

Add in garlic and sauté for 30 sec.

Stir in shallot and cook until translucent.

Add the ground chili paste and keep stirring for 3 min until the raw smell goes away.

Stir in vinegar, sugar, soy sauce, and salt. Keep on stirring and cooking until oil oozes out from the masala.

Transfer to a clean glass jar and store in the refrigerator until ready to use.

Paneer

Milk - 4 cups

Lemon Juice or Vinegar - 1 to 2 tsp

Salt

Bring the milk to a boil over medium heat, stirring frequently so that it does not boil over. Reduce heat and add lemon juice and a pinch of salt; mix well. The milk begins to curdle. Once the milk has curdled completely, turn off the heat.

Sieve the mixture using cheesecloth placed in a large colander, reserving whey water if needed. Squeeze gently to remove excess moisture.

Place this paneer bundle on a slotted tray, followed by placing a bowl filled with water on top of the paneer bundle. This is to squeeze out any leftover moisture. Leave this setup for about 20 minutes to set the paneer.

Cut the paneer into small cubes before using them in your favorite recipes.

Dinner Roll

Milk - 1 cup

Butter / Olive oil - 2 tbsp.

Vegetable shortening - 3 tbsp.

Honey - 2 tbsp.

Egg - 1

Salt

AP Flour - 3 1/2 cups

Yeast - 1 1/2 tsp

Combine milk, butter/olive oil, vegetable shortening, honey, egg, salt, AP flour, and yeast in a large bowl. Mix well and knead for 10-15 minutes until the dough is elastic. Transfer the dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled.

Preheat oven to 375 F. Cut the dough into 8 portions and shape into balls.

Place the dough balls onto a greased cast-iron pan and cover for an additional 30 minutes with a towel or plastic wrap.

Uncover and brush each with egg wash.

Bake for 15-20 minutes, or until the tops are golden brown.

Serve warm with honey/cinnamon butter.

Honey Cinnamon Butter - Beat together 1/2 cup butter, 1 tsp cinnamon, and 1 tbsp. honey in an electric mixer until smooth and fluffy.