Rasaswad

 Heat 2-3 tbsp of ghee, add a handful of cashew pieces and golden raisins, sauté lightly, remove and set aside. Add 3/4 cup sooji and roast on low, making sure there’s no color. Meanwhile, blend half a cup of pineapple and dice another 1/2 cup pineapple. Remove the sooji and set aside. Add another tbsp ghee to the pan, add pineapple pieces and sauté for a minute or so. Add the pure and sauté for a couple more minutes an until it starts to change color. Add two cups of water, a big pinch of saffron and bring it to boil. Add back the sooji, cashew, raisins, 3/4 cups of sugar and 1/2 tsp ground cardamom. Mix everything, cover and let it cook on low for 5-10 minutes. Add a tbsp of ghee, mix and serve warm.  https://www.indianhealthyrecipes.com/pineapple-sheera-pineapple-kesari-recipe/

 Preheat oven to 425. Take half a cup of milk and add a splash of vinegar and set aside. Line a tray with parchment. Important to have this ready to go. In a bowl, measure 21/4 cup A.P. flour + 1 tbsp baking powder + 1/2 tsp salt + 1/4 tsp garlic powder + 1/4 tsp paprika. Mix everything once. Add an egg to the milk and mix it well. Grate about a cup of good cheddar and a stick of cold butter with a box grater into the mix. Lightly mix everything, then add milk and egg mixture and bring the dough roughly together (I used my hands, but worked quickly to make sure the butter stays cold). Lightly form medium sized biscuits, place them in the tray and then bake the tray off for 15 or so minutes until the biscuits are golden brown on top.  https://preppykitchen.com/cheese-biscuit/

 When the child is screaming hunger and you have three minutes to put something together - here's the recipe - cut the paneer in cubes. In a pan, heat some butter, add the paneer pieces, a pinch of kashmiri red chilli powder and turmetic and saute for half a minute. Open a jar of marinara or similar pasta sauce and add it to the paneer. Add a dollop of sour cream, a pinch of garam masala and a pinch of crushed kasuri methi. Mix everything and heat for another minute or so and your instance butter paneer is ready. 

 In a pressure cooker, dry roast 3/4 cup thick fada (broken wheat). Take them out and set aside. Heat a tablespoon on ghee and add a small piece each of cinnamon stick and clove. Add the fads back and roast on low until it turns golden brown - about 5-7 minutes. Add tbsp each of chopped cashew, almonds and raisins and roast for another minute or two. Add 2 cups of water and 3 tbsp of milk. Let it all come to a boil. Add 3/4 cup sugar and let it dissolve completely. Add a small pinch of salt. Now close the pressure cooker and cook till two whistles on low heat. Turn off the gas and let the pressure release naturally for about 10 mins. Add ground cardamom and serve.   https://youtu.be/Q0GjlYoSjfc

 M. was super inspired by the pasta episode in Chef's table and had been after me for weeks. So here it is - 3 cups flour + 4 eggs (no salt). Make a relatively firm but pliable dough and let it rest for a 10-15 mins. Pass it through the pasta roller through increasing settings - 1-5 , cut with the fluted roller and pinch to shape into Farfalle. Boil in salted water for a couple minutes and serve with your favorite sauce. Yum! 

Take about quarter cup of plain yogurt (not sour). Add a quarter tsp of ginger garlic chili chutney, 1 tbsp dhania jeera powder, 1/4 tsp turmeric, 1 tsp anchor, a pinch of pav bhaji masala, 1/2 tsp kasuri methi, 1/4 tsp dry mint and salt to taste. Crush 2 tbsp Dalia (roasted Chana dal) and add to the yoghurt. Add big pieces of paneer and let it marinate for a few minutes. Cut red onions, colored peppers, a tomato and a zucchini into large dices and set aside. Heat some mustard oil, and add the paneer pieces and let cook on both sides. Take it out and set aside. Meanwhile, add the onions, peppers and zucchini into the marinade. Once the paneer is out, add regular oil, add the onions and pepper and let sauté for a few. Add zucchini and tomatoes. Also add a tbsp of onion tomato masala and 2 tbsp yogurt. Add salt. Crank up the heat and let the liquid from yoghurt cook out. Add the paneer back. Let everything cook for a few minutes and serve. M.’s verdict “it’s new but I like it”.