Handi Murgh Masala, Cinnamon Roll And Grape Fruit Blush by Sara Riaz

Ingredients for Cinnamon Roll:

• Flour 1/2 kg
• Milk Powder 4 tbsp
• Egg 1
• Yeast 1 tbsp
• Caster Sugar 3 tbsp
• Oil 4 tbsp

For Filling:

• Brown Sugar 1 cup
• Cinnamon 1 tsp
• Chopped Walnuts 1/2 cup
• Butter 4 tbsp

For Caramel Sauce:

• Cream 1/2 cup
• Butter 2 tbsp
• Brown Sugar 1/2 cup

Method:

1. Add egg, milk powder, caster sugar, oil, salt & yeast in flour and knead flour with lukewarm water.
2. Then leave it for 30 minutes.
3. Now roll flour into rectangular shape, brush with butter. Sprinkle with walnut, brown sugar and cinnamon on top.
4. Now roll like swiss roll and cut into slice.
5. Grease oven proof dish, put slice and keep it until double.
6. Bake for 20 to 25 minutes on 200 degrees C.
7. For Caramel Sauce: Add butter & brown sugar in cream and cook it.
8. When cinnamon roll is baked, keep it out for cool.
9. Spread sauce on top and serve it.

Ingredients for Handi Murgh Masala:

• Chicken 16 pieces 1 kg
• Tomato 250 gram
• Ginger 1 tsp
• Garlic 1 tsp
• Garam Masala 1 tsp
• Fried Onion 1/2 cup
• Salt As required
• Red Chillies 1 tbsp
• Ginger 2 inch piece
• Green Chillies 4
• Coriander Leaves As required

Method:

1. Put oil in handi. Then fry onion until brown and take out.
2. Then roast chicken with ginger, garlic, salt and red chilli.
3. Together add blended tomato & yogurt, cover it and cook it on low flame.
4. When water of yogurt & tomato becomes dry, the put garam masala, fried & crushed onions.
5. Put green chillies, chopped ginger and coriander leaves.
6. Serve with naan.

Ingredients for Grape Fruit Blush:

• Pineapple Juice 1 cup
• Chopped Pineapple 1 cup
• Fresh Grape Fruit Juice 2 cup
• Ice 1 cup

Method:

1. Add all ingredients in blender and blend it.
2. Put in glass and serve it as cold.