Rasaswad

  Wash thoroughly and soak 3/4 Chana daal, 1 tbsp udad daal for 5-6 hours. Add about 1/2 cup Poha and let it soak for another 10-15 mins. Drain the water, wash once more and drain the water again. Now blend it smooth (I used pulse mode) without any extra water and 2 tbsp of yoghurt (I mixed the two kinds - sour and plain). Cover and ferment in Instant pot yoghurt mode for 11 hours. Next day, add salt, turmeric, big pinch of hing, ginger green chilli paste, and a couple tablespoons of peanut oil. Mix everything by hand for a few minutes. Add water to make dosa batter consistency. Heat water in a steamer, and grease 2-3 plates. Now add 1/2 packages eno to the batter, a tsp of water and mix in one direction. Add the batter to the plates and steam for 10 mins or so  For locho masala; mix 1/4 tsp each of black salt, chat masala, red chilli powder, roasted cumin powder, black pepper powder.  Melt a tbsp of salted butter, add one clove of garlic, grated and some locho masala. Spread this butt

 Take some leftover palak paneer - crush paneer coarsely with hands. Add whole wheat flour, salt, oil and a bit of water to form a fairly firm dough. Let it rest. Knead and roll out thick puris. Deep fry and server with achar, etc. It's a complete meal from leftovers. 

 M. Liked this a lot... Wash thick poha in a colander, and let them dry in the colander itself for 10 mins. Add salt, sugar (a bit heavy on the sugar), turmeric and lime juice and lightly fluff with a fork. Boil  some water in a sauce pan. In a tadka pan, heat oil, add mustard seeds, cumin seeds, fennel seeds, hing, half a green chilli and add to the poha (still in the colander). Now, put the colander with the poha on the sauce pan with water, cover and steam for 10 mins. Add a pinch of jeeralu and chat masala (I didn't have jeeravan masala). Poha is ready. Garnish with sev, bhujiya, peanuts, pomegranate seeds, etc. Sevre warm.  https://www.youtube.com/watch?v=9PGSlqTP1Sw https://www.youtube.com/watch?v=XuttnylxuXY&t=147s

 Super fast to put together - Slice the bread, drizzle olive oil and toast for a few minutes in the oven. In a chopper, add 1/4 cup black olives, 1/2 cup green olives with pimento, one clove of garlic, and chop. Add a handful of permesan cheese, a handful of melting cheese (I had quatro fromaggio), a tablespoon of butter, and a pich of salt pepper. Bring it together into a paste. Spread generously on the bread slices, and bake again for about 10 mins. Serve warm.  https://www.simplyrecipes.com/recipes/olive_crostini/

 In a small grinder jar, mix about a tbsp salt, 3-4 tbsp sugar, 1/2 tsp turmeric, 1 tsp kashmiri Lal mirch, 1/8 tsp citric acid crystals, 1 tsp fennel seeds, 1 tsp chat masala and grind it all together to make a fine powder.  Slice 1 green chilli and break about 20-25 pieces of curry leaves in half and set aside.  Line a big kathrot (parat) with paper towels. Heat oil in a large kadai. In a big strainer (I used a pasta strainer), move around about 4-5 cups of thick Poha to remove any powdery residue. Using a stainless steel spider, fry all the Poha in batches. Keep sprinkling some of the masala while it’s still warm, and stir gently. Now on a lower heat, fry about 2 cups of raw peanuts till crispy, but not brown. Next, fry about a cup and a half of dalia (roasted Chana dal), followed by a cup of coconut slices and cashews each. Fry half a cup of raisins till they just puff up. Now fry the chillies till crispy and finally the curry leaves. Keep sprinkling the masala after each layer. No