Rasaswad

 This is the secret that I still hadn't managed to learn from mom. Here it goes:  Take 4 parts whole dhana (coriander seeds), and roast them a few minutes on a very slow flame. The trick is to not roast them all the way, but just until they get warm, a bit crunchy, and slightly fragrant. Remove in a plate and let cool. Take 1 part jeeru (cumin seeds), and also roast it (not as much as you would for say, Shekelu jeeru). Again, just enough till it gets warm. Let it also cool. Coarsely grind each of them separately, and mix together. In a vaghariyu, heat a bit of oil, add hing, and add it to the spice mix. Now add a few whole red chillies (mainly to keep insects away). Once it's cool completely, fill into an airtight container.  This now belongs in your everyday masala dabba. 

 It's weird how I never wrote this one down. It was a staple in graduate school, and it's a super forgiving recipe..adapting to "whatever you manage to have on hand"...you'll see that theme here: Heat about 2-3 tbsp oil in a pan, add 1 tsp cumin seeds, 1 tsp ginger paste (jar is ok), 1 tbsp minced garlic (or garlic paste), and saute for a few seconds. Add one finely chopped red onion (or two if they are small, or white onion..whatever you have on hand is fine). Saute for a few minutes until onion turns slightly brown around the edges. Add 1 tsp turmeric powder, 1 tsp red chilli powder, 1 tbsp coriander powder (or coriander cumin powder, whichever you have on hand), 1 tsp raw mango powder (amchur, optional), 1 tsp chole masala (optional. Can also add garam masala). Saute all the spices for a few more seconds. Add a splash of water if needed to avoid burning the spices. Then add 1 can peeled and ground tomatoes (or use fresh, or tomato sauce, whichever you have on h