Cinnamon Roll Focaccia

Dough

Water - 1 1/2 cup, warm

Yeast - 1 3/4 tsp

Brown Sugar - 1 tsp

Bread Flour - 3 1/2 cup

Salt - 2 1/2 tsp

Oil - 4 tbsp.

Butter - 2 tbsp., melted

Cinnamon FIlling

Butter - 6 tbsp., melted

Brown Sugar - 3/4 cup

Cinnamon - 1 tbsp.

Salt

Cream Cheese Glaze

Cream Cheese - 4 oz.

Butter - 1/4 cup, softened

Powdered Sugar - 3/4 cup

Vanilla extract - 2 tsp

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 min.

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.

Stir together melted Butter, Brown Sugar, Sinnamon, 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 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 over browning, if needed.

Beat together Cream cheese and Cutter with a stand mixer fitted with a paddle attachment until smooth and fluffy, about 1 min. 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

Ghee + Oil – 4 tbsp.

Cinnamon – 2 stick

Clove - 4 no

Cardamom – 2 no.

Bay Leaf – 1

Onion - 1, diced

Turmeric - 1 tsp

Chilli powder - 1 tsp

Salt

Rice - 2 cup, washed and soaked in Water

Coconut Milk - 1 cup

Lemon - 1

To Grind:

Spinach - 2 cup

Cilantro - 1/2 cup

Mint - 1/4 cup

Green Chilli - 2

Ginger - a small pc

Garlic - 2 cloves

Grind Spinach, Mint, Cilantro, Green Chilli, Ginger and Garlic to a fine paste.

Heat Ghee and Oil in a pressure cooker. Temper Cinnamon, Clove, Cardamom and Bay Leaf.

Add Onion and sauté until translucent.

Add the ground Spinach paste and sauté until the raw smell goes away and Oil starts oozing from the mixture.

Season the mixture with Turmeric, Chilli powder and required Salt.

Now add the Rice and give a good mix until the masala coats all kernels of Rice evenly.

Add the Coconut Milk and 2 1/2 cups of Water. Close the pressure cooker with lid and cook for 10 min on medium flame followed by 5 min in simmer. Release the pressure after 10 min and squeeze Lemon Juice.

Fluff the Rice with a spatula and serve warm with Raita.

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!