Rasaswad

 I made this cake many many years ago, but we still remember it, so here it goes.  Cake: Preheat oven to 350, spray a 15X10 baking tray, line with parchment and butter. Beat 9 egg whites until stiff peaks form. Mix ~2 cups almond flour, 2 cups sugar and 1/2 cup cake flour. Fold in three additions, and transfer to the tray. Bake until light golden on top about 25-30 mins. Cool.  Ganache: Microwave 2 cups cream + 10 ounces semi-sweet / bitter-sweet chocolate (chopped or chips). Chill for a few hours until firm enough to spread.  Hazelnut cream: Beat 2 cups whipping cream with 1/4 cup sugar.  Add 1/4 cup amaretto. Fold in 1/2 cup toasted and chopped hazelnuts and 1/3 cup finely chopped semi-sweet chocolate. This cream by itself is pretty amazing.  Assemble: Line 2 quart bowl with plastic wrap. Cut cake into 1/3 inch wide slices. Line the bowl with cake tightly. Brush the cake with a couple tbsp of amaretto. Spread ganache over the cake, then spoon the hazelnut cream. Now cover the filling

Preheat oven to 350. I actually didn't measure anything in this one, but roughly speaking, beat about 8 edd whites, with a pinch of salt, about a tsp of cream of tartar. Add 1/2 cup sugar and beat until soft peaks form. Sieve 1 cup cake flour with 1/2 cup sugar, and 1/2 tsp baking powder. Add zest of two limes, juice of about 1 lime, a big splash of vanilla. Continue mixing. Fold in the flour mixture gently into the egg whites. Fold in about 1/2 cup dry dessicated, unsweetened coconut.  Transfer to an ungreased 10 inch springfoam pan, and bake for about 30 mins. Cool.  Serve with sweetened whipped cream with vanilla, and whole diced fresh mangoes.  Inspired from here: https://www.epicurious.com/recipes/food/views/coconut-angel-food-cake-236927 https://www.epicurious.com/recipes/food/views/lime-angel-food-cake-with-lime-glaze-and-pistachios-358238

This was something I cooked up based on whatever was in the fridge/freezer, but turned out really good, so here it goes:  In a bowl, take a handful of cashews and about 1/4 cup melon seeds (optional). Add water and cook in the microwave for about 2 minutes. Let cool a bit and make a fine paste. Thaw out the Paneer and dice it. Heat some oil, and saute 1 cube of thawed methi (the kind you get in the frozen section). Set it aside. I did some of the veggies later, but can also do it at this stage. Saute a handful of mushroom pieces and set aside. On really high heat, saute 1 thinly sliced carrot, and add 1/2 diced green bell pepper. Add a bit of salt, and set aside. Now, heat some more oil, add whole spices (cloves, cinnamon, mace, black pepper, green cardamom), and add 1 pack of curry mix (this is my own curry mix that I prepare* and freeze) - about 3/4 - 1 cup. Saute until it all thaws out. Add the cashew paste, and water and cook for a minute or so. Add salt to taste, sugar (just a few

 Cake:  Heat oven at 350. Butter, flour a 9" springform pan and add parchment paper circle. Toast hazelnuts for 10 mins. Grind 2/3 cup hazelnut + add 2/3 cup cake flour + 1/4 tsp salt + 1/2 tsp baking powder. Separate 6 eggs. Melt 3 tbsp butter and let cool. In one mixer bowl, mix the yolks with 1/3 cup sugar and 1 teaspoon vanilla and beat until light and fluffy.  I added the ground up hazelnuts to this mixture (because it had become oily). In another mixer bowl, whisk the egg whites, then add 1/3 cup sugar and continue whisking till soft peaks form. Now fold the whites into the yolks, and then fold in the flour. Finally fold in the butter and pour into the prepared pan. Bake fro about 35 mins, until the skewer comes out clean. Let it cool on a cooling rack, and then remove from pan and let it cool further.  Filling/frosting:   The original recipe calls for apricot preserve, which I didn't have, so I just used the frosting. In a thick saucepan, take 4 tbsp cornstarch, 2/3 cup