Rasaswad

I haven't yet tried to make this, but they showed this recipe on a TV show, and they didn't have any online recipe, I figured I'll write it down. Cause I think it would be really good. It's from a restaurant called Anex kitchen in Fresno, California. https://www.youtube.com/watch?v=zmQvXT9xxfw Use absolutely fresh corn for this. Remove the corn kernels. Saute it with some olive oil, salt, and a pinch of red chilli flakes. Puree the saute'ed corn with some Mascaporne cheese in a blender. Use fresh pasta sheet and make agnolotti's with the corn filling. Boil the pasta in salted water. In a saute pan, heat some of the pasta water and butter, fresh minced chives and some extra virgin olive oil. Grate some parmiggiano reggiano on top and serve. Here are some ways to make the pasta itself: https://www.youtube.com/watch?v=gb70wGecWzM https://www.youtube.com/watch?v=BC3KkdqqvDQ And here's a recipe from the French Laundry: https://www.youtube.com/watch?v=

When the world around you is changing suddenly, a simple, quick and nutritious meal can help. Here's three different variations of Daliya khichdi (for babies, for the elderly and the sick, and for everyone else) by Nisha Madhulika: https://www.youtube.com/watch?v=9syjDwgVHyk I made slight changes, and made this: Wash and soak about 1/4 cup of yellow moong daal. In a small pressure cooker, heat 1 tsp ghee, add 1/4 cup broken wheat (or daliya, or fada), and saute till they become fragrant (about a minute). Add the soaked daal, about 2 cups of water, salt and turmeric powder. Add some sliced carrots and some peas, close the pressure cooker, and cook for 3-4 whistles on medium/low heat. Once the pressure is released, mash slightly with a serving spoon. In a small tadka pan, heat a tsp of ghee, add 1/2 tsp cumin seeds and a pinch of hing, and add to the khichdi. Serve in a bowl with another 1/2 tsp ghee. Hey, remember the comfort part?

Five minute wonder, provided you have ganthia or sev in your pantry. Chop tomatoes into large pieces. Heat some oil in a pan, add mustard seeds, one slit green chilli, some curry leaves, and a pinch of hing. Add the tomatoes, and saute for a minute or so. Add water, salt, a bit of turmeric, red chilli powder, and dhania-jeera powder (very little). Also add some Gud. Let it all cook together for another minute or so, and turn off the heat. Add some chopped cilantro. Serve with lots of ganthia and hot rotis.    

It's one of the Ind-Chinese staples. And super easy to put together: https://www.youtube.com/watch?v=e9FvWfqkBMU Blanch some broccoli florets for a minute in the microwave. Heat oil, add large pieces of spring onion, green and red peppers, mushrooms, broccoli, and pineapple. Stir for a minute or two on high heat, add some salt, sugar, ketchup, water, cornstarch slurry and vinegar. Let the gravy thicken and serve with some fried rice.

Simple, quick, and nutritious. Wash and soak ~1 cup of yellow Mung or Toor daal. Wash and chop 1 small bag of baby spinach. Heat oil in a pressure cooker/IP, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 whole red chilli, a few curry leaves (optional), a big pinch of hing, and a teaspoon each of crushed/minced ginger and garlic. Mix, and add 1 tsp turmeric powder, and the spinach. Saute for a few minutes until the spinach wilts a bit. Add 1 large tomato diced (optional), and saute for a few seconds. Now add the daal, around 2 cups of water and salt to taste. Cook for 3-4 whistles or ~12 minutes in the IP. If using moong daal, I actually prefer to have some texture, so I only cook for like 2 whistles, and that's nice too. Serve with rice.