Mughlai Anda Curry, Taftan and Sirke Wale Pyaaz

Ingredients

• 2 cup Maida (All-purpose flour)
• 1 tsp Active Dry Yeast
• 2 tbsp Sugar (Divided)
• 0.75 tsp Salt
• 0.75 cup Warm Milk (Around 110°F / 43°C)
• 3 tbsp Curd (Plain yogurt, at room temperature)
• 4 tbsp Ghee (Melted and divided)
• 0.5 tsp Green Cardamom Powder
• 1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
• 1 tbsp Poppy Seeds (For topping)

Instructions

1. 1

   Activate Yeast & Prepare Saffron Milk

   • In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
   • In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
   • Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
   • Using a spatula or your hands, mix until a shaggy dough forms.
3. 3

   Knead and First Proof

   • Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
   • Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
   • Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.

Ingredients

• 250 g Pearl Onions (Or small shallots)
• 1 cup White Vinegar
• 1 cup Water
• 2 tbsp Sugar
• 1.5 tsp Salt
• 1 slice Beetroot (Thin slice, for color)
• 2 pcs Green Chilli (Slit lengthwise)
• 1 inch Ginger (Peeled and julienned)
• 0.5 tsp Black Peppercorns

Instructions

1. 1

   Prepare the Onions

   • Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
   • Trim the root and stem ends of each onion, keeping them whole.
   • Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2. 2

   Make the Pickling Brine

   • In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
   • Add the julienned ginger, slit green chilies, and black peppercorns.
   • Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3. 3

   Assemble the Pickle

   • Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
   • Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4. 4

   Cool, Store, and Serve

   • Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
   • Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
   • For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.