Rasaswad

 Bummer I didn’t have this recipe here so far: boil and peel about 4-6 russet potatoes. Coarsely mash them by hand. Lightly roast about 1/3 cup of whole coriander seeds, and coarsely crush them with a rolling pin. Add them to the crushed potatoes. Add a handful of thawed petite peas, a big handful of chopped cilantro, some chopped mint (optional), a tablespoon each of crushed ginger and green chillies (adjust to taste), a tablespoon of lime juice, salt to taste, about a teaspoon each of chat masala, garam masala, anar dana powder (dried pomegranate), fennel seed powder (optional), and dried mango powder. Half a teaspoon of red chilli powder, and a pinch of ajwain. Mix everything together, and set aside. You can now use fresh samosa wrappers (a dough made from all purpose flour, salt, ajwain, oil and water), or use frozen empanada wrappers (Goya brand work well), or cut up strips of spring roll wrappers (TJ brand). You could also use some plain white bread. Stuff and fry samosas and enj

 Masala - 2 tbsp whole dhana, 1 tsp jeera, 1 tsp tal, 1 tsp fennel seeds, 15-20 pepper corn, 1 star anise, 3-4 small cinnamon sticks, 2 cloves, 2 tbsp dry coconut powder. Roast everything and transfer to spice grinder. Add 1 tsp amchur, 1 tsp salt, 1 tsp black salt, 1 tbsp kashmiri chilli powder, 2 tsp sugar. Grind everything together and keep aside.  Peanuts - I use peeled peanuts. Take about a cup of peanuts in a bowl, add 1 tsp oil, and 1 tbsp butter. Heat it in a microwave in 30 second increments for 2 minutes. Add dabeli masala per taste. Heat for another minute or so, and set aside.  Garlic chutney: Grind together 3-4 large cloves of garlic, salt, kashmiri red chilli powder, cumin seeds, lime and water.  Sweet chutney: I used store bought khajoor imli chutney.  Prep: Chope red onion, cilantro and remove seeds from a pomegranate. Mix some nylon sev with some chopped cilantro and take out in a plate.  Stuffing: Boil, peel and mash potatoes. Heat oil, add chopped onion and saute til