Chola Bathura

For Bathura:

All Purpose Flour - 2 cup

Mashed Potato - 1 cup

Rawa - 2 tbsp.

Yeast - 1 tsp

Sugar - 1 tsp

Baking Powder - 1 tsp

Salt

Oil - 1 tbsp.

Curd - 2 tbsp.

Egg - 1

Milk

In a food processor add the AP Flour along with mashed Potatoes, Rawa, Yeast, Sugar, Baking Powder, Salt, Oil, Curd and Egg. Run the food processor for 30 sec until the ingredients are mixed through and become crumbled. Adding little Milk at a time, run the food processor to knead the Dough to a smooth and firm consistency. Smear the Dough with Oil and rest for about 3 hours. Make Lemon sized balls with the Dough and spread it into large circles. Deep fry the rolled Dough in hot Oil until golden brown.

For Chole:

Oil - 2 tbsp.

Whole Garam Masala - (Cinnamon - 1, Clove - 4, Cardamom - 2, Bay Leaf - 1, Mace)

Cumin seeds - 1 tsp

Onion - 1, diced

Ginger Garlic paste - 2 tbsp.

Tomato - 2, diced

Turmeric - 1 tsp

Chilli powder - 1 tsp

Channa Masala powder - 1 tbsp.

Dry Chickpeas - 1 cup, (soaked overnight and pressure cooked with 1 tea bag for 3 whistles; reserve 1 cup Water)

Potato - 1, cubed (optional)

Salt

Cilantro

Lime juice

Heat Oil in a large pan.

Temper Whole Garam masala and Cumin seeds for 30 seconds.

Add the Onions and sauté until it becomes golden brown.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed for 5 mins until the Tomatoes are completely cooked and Oil starts oozing from the masala.

Season the masala with Turmeric, Chilli powder, Channa masala powder and required Salt; mix well.

Now add the cooked Chickpeas along with cubed Potatoes and reserved 1 cup Channa Water.

Cook closed for 10 minutes and garnish with Cilantro and Lime juice.

Serve Bathura with Channa Masala, Lemon wedges and sliced Onion rings.

Honey Cake

Ingredients

• 1 cup vegetable oil, plus additional for greasing pan

• 2 tablespoons ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground ginger

• 3/4 cup freshly brewed strong coffee

• 2 teaspoons grated zest from 1 orange

• 1/2 cup (about 3 1/2 ounces) granulated sugar

• 1 1/4 cups (about 8 1/4 ounces) packed dark brown sugar

• 3 1/2 cups (about 17 1/2 ounces) all-purpose flour

• 1/2 teaspoon salt

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 2 cups honey, divided

• 3/4 cup apple cider

• 1/3 cup whiskey or bourbon

• 3 large eggs, at room temperature

Directions

1. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Brush tube pan with oil.

2. Combine cinnamon, cloves, allspice, and ginger in large bowl. Stir in hot coffee. Set aside and cool to room temperature. Rub orange zest into granulated sugar until sugar is damp and no strands of zest remain. Add brown sugar and stir to combine.

3. Whisk together flour and salt in medium bowl. Add 1 1/4 cups honey, 1 cup oil, cider, and whiskey to coffee mixture and whisk to combine.

4. With electric mixer on medium speed, beat together eggs and sugar mixture in large bowl until well combined, about 3 minutes. Reduce speed to low, then add honey mixture and mix until blended, about 1 minute. Add flour mixture and mix just until combined.

5. Pour batter into prepared pan (batter will be thin) and bake until tester inserted in center comes out clean, about 1 hour. Transfer to rack and cool cake in pan 15 minutes, then invert directly onto rack and cool completely, about 1 hour.

6. For the Glaze: Warm remaining 3/4 cup honey in microwave or small saucepan. Brush the sides of the cake, then drizzle remaining honey over cake. Serve.

Chicken Masala Sandwich

Oil - 2 tbsp.

Onion - 1, diced

Green Chilli - 2, diced

Ginger Garlic Paste - 2 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Fennel Powder - 1 tsp

Garam Masala - 1 tsp

Salt

Pepper

Chicken - 1 lb., grilled and sliced (seasoned with Salt, Pepper, Turmeric, Chilli Powder and Lime juice)

Cilantro

Lime Juice

Bread - sliced

Butter

Heat Oil in a medium pan. Saute Onion and Green Chilli until translucent. Add Ginger Garlic paste and cook until the raw smell goes away. Season the mixture with Turmeric, Chilli, Fennel, Garam Masala, required Salt and Pepper. Saute until the raw masala smell goes away. Add the grilled Chicken and mix well. Cook Closed for 5 min. Turn off heat and add in Cilantro and Lime Juice. Keep closed.

Toast Bread slices with Butter. Top one slice with the Chicken Filling followed by closing the Sandwich with another slice of Bread.

Enjoy warm!