Chai Latte Inspired Cinnamon Rolls

Dough

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3⁄4 cup milk

Filling

4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon
ginger
allspice
cardamom

Glaze

1⁄2 cup powdered sugar
1⁄4 cup milk

DIRECTIONS

For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
In a large bowl mix together flour, sugar, baking powder, and salt.
Cut in softened butter (sometimes your hands are the best tools).
Stir in milk to form a soft dough.
Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
Spread the remaining filling on the rolled out dough.
Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
Bake for 20-25 min at 400°F.
For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
Once rolls are finished, drizzle on glaze and serve warm.

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Mango Pistachio Cardamon Ice Cream

1 large, ripe mango (1 lb) peeled and cut into chunks
1/3 c sugar
2/3 c milk or cream
2 pods cardamon, split seeds removed and finely ground, or 1 pinch ground cardamon
1 pinch salt
1/2 c dry-roasted unsalted shelled pistachios, chopped

Blend mango, sugar, milk/cream, cardamon, and salt in blender until smooth.  Cover, and refrigerate until chilled.

Freeze mixture in ice cream maker according to manufacturer’s instructions.  Once ice cream is set, fold in pistachios.

Chickpea Tikka Masala

1 TBS vegetable oil
1/2 medium onion, diced
1 TBS garam masala
1 TBS tomato paste
2 tsp grated fresh ginger
1 serrano chile, minced
2 15-oz cans chickpeas, rinsed and drained
1 28-oz can crushed tomatoes
1/2 c low-fat Greek-style yogurt
1/4 c chopped cilantro

Heat oil in skillet over medium heat.  Add onion, and saute 5 minutes, or until softened.  Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired.  Saute 1 minute more.

Stir in chickpeas and tomatoes.  Bring to a boil, reduce heat to medium-low, and simmer 15 minutes.  Remove from heat, and stir in yogurt and cilantro.