Rasaswad

Coarsely grind a little less than 1 cup pistachios. Set aside about 1/4 cup of the nuts for garnish. Pre-heat oven to 350. Butter and flour a 9 inch round cake pan. Soften a stick of unsalted butter for 15 seconds in the microwave. In a mixer bowl, cream butter with little shy of 1 cup sugar. Add three eggs, one at a time. Add a splash of vanilla and a splash of rose water. Add a big pinch of salt. Alternate 1/4 cup milk with 1 cup AP flour + 1 tsp baking powder. Bake about 30-35 mins until done. Invert, cool. For the glaze, mix about cup and a half powdered sugar with a splash of rose water and a table sp or two of milk. Glaze the cake, and garnish with pistachio powder and dried rose petals.  https://smittenkitchen.com/2017/04/pistachio-cake/

1/2 cup kulith + 1/4 cup each of rice, tur daal, yellow moong daal, green moong daal, chana daal, masoor daal. I mixed everything, took half the quantity, and saved the rest for another day. Wash and soak along  with a 2-3 kashmiri red chillies (remove seeds). Drain and grind, along with a handful of grated coconut, curry leaves, a small piece of ginger, and salt. Add chopped onion, some grated carrot, cilantro and a pinch of hing. Make adai on cast iron tava. Make some holes, add oil, cover and cook on low heat for a few minutes. Turn and cook on other side, and sever with chutney (or ketchup).  https://www.youtube.com/watch?v=jWMqkWh28eY