Smoked Sable, New York Bagels, Cream Cheese, Tomato Soup and Lachha Pyaaz

Ingredients

• 500 g bread flour (High-gluten flour is highly recommended for the best chew)
• 300 ml warm water (Around 105-115°F or 40-46°C)
• 7 g active dry yeast (Equivalent to one 1/4-oz packet or 2.25 tsp)
• 2 tbsp barley malt syrup (For the dough)
• 1.5 tsp salt (Fine sea salt is ideal)
• 1 tbsp baking soda (For the water bath)
• 1 pc egg (Optional, for egg wash to add shine and help toppings stick)
• 1 tbsp water (Optional, for egg wash)
• 2 tbsp sesame seeds (Optional, for topping)
• 2 tbsp poppy seeds (Optional, for topping)

Instructions

1. 1

   Activate Yeast and Mix Dough

   • In the bowl of a stand mixer, combine the warm water, active dry yeast, and 2 tbsp of barley malt syrup. Stir gently and let it sit for 5-7 minutes until the mixture becomes foamy.
   • Add the bread flour and salt to the bowl.
   • Using the dough hook attachment, mix on low speed until a shaggy, stiff dough forms. Increase the speed to medium-low and knead for 10-12 minutes. The dough should be very smooth, firm, and elastic. It will be much stiffer than typical bread dough.
2. 2

   First Proof (Bulk Fermentation)

   • Form the dough into a tight ball and place it in a lightly oiled bowl, turning it once to coat the surface.
   • Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 60-90 minutes. The dough will not double in size; it should rise by about 50%.
3. 3

   Divide and Shape Bagels

   • Gently turn the dough out onto a clean, un-floured work surface. Do not punch it down.
   • Divide the dough into 8 equal pieces, each weighing about 110g. Using a kitchen scale is highly recommended for uniform bagels.

Ingredients

• 960 ml whole milk (equivalent to 4 cups)
• 240 ml heavy cream (equivalent to 1 cup)
• 3 tbsp lemon juice (freshly squeezed)
• 0.5 tsp salt

Instructions

1. 1

   In a heavy-bottomed pot, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). If you don't have a thermometer, heat until it's steaming and small bubbles form around the edges, but do not let it come to a rolling boil. This should take about 10-12 minutes.

2. 2

   Remove the pot from the heat and gently stir in the lemon juice. You will see the mixture begin to curdle almost immediately. Stop stirring and let the pot sit undisturbed for 10 minutes to allow the curds to fully separate from the whey.

3. 3

   Line a colander with a few layers of cheesecloth or a clean nut milk bag and place it over a large bowl. Carefully pour the curdled milk mixture into the cheesecloth to strain. Let the whey drain for at least 30 minutes. For a thicker, block-style cream cheese, gather the corners of the cheesecloth, tie it up, and let it hang to drain for 1-2 hours.

4. 4

   Transfer the thick curds from the cheesecloth to a food processor. Add the salt and blend on high for 2-3 minutes, scraping down the sides as needed, until the cheese is completely smooth and creamy.

5. 5

   Transfer the finished cream cheese to an airtight container. Refrigerate for at least 1 hour to allow it to firm up and the flavors to meld. It will thicken considerably as it chills.

Ingredients

• 1000 g tomato (ripe and red, roughly chopped)
• 1 pcs onion (medium, chopped)
• 4 pcs garlic (cloves, chopped)
• 1 inch ginger (peeled and grated)
• 2 tbsp butter
• 1 pcs bay leaf (large)
• 1.5 tsp sugar (to balance tomato tanginess)
• 0.5 tsp salt
• 0.5 tsp black pepper (freshly ground)
• 2 cup water
• 0.25 cup fresh cream (light or heavy cream)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Sauté the aromatics

   • Heat butter in a large pot or pressure cooker over medium heat. Once melted, add the bay leaf and sauté for 30 seconds until fragrant.
   • Add the chopped onion, garlic, and grated ginger. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
2. 2

   Cook the tomatoes

   • Add the chopped tomatoes, salt, black pepper, and sugar to the pot.
   • Stir everything together and cook for 5-7 minutes until the tomatoes start to break down and become soft and pulpy.
3. 3

   Simmer the soup base

   • Pour in the water and bring the mixture to a boil.
   • Reduce the heat to low, cover the pot, and let it simmer for 15 minutes. If using a pressure cooker, close the lid and cook for 2-3 whistles.
4. 4

   Blend and strain the soup

   • Turn off the heat and let the soup cool slightly. Remove and discard the bay leaf.

Ingredients

• 2 large Red Onion (About 350-400g total)
• 2 cup Ice Cubes (For soaking the onions)
• 4 cup Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
• 1 tsp Chaat Masala
• 0.5 tsp Salt (Or use a mix of black salt and regular salt)
• 1 pc Green Chilli (Finely chopped, optional for extra heat)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
   • Gently separate the slices into individual rings and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
   • Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3. 3

   Drain and Dry Thoroughly

   • Drain the onions completely using a colander.
   • Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.