Rasaswad

10 limes + make small pieces. In a big steel container with a tight lid. Put it into a pressure cooker and let it go for 12-15 whistles, till you smell the limes. Let it stay overnight without disturbing. Next morning. 1/3 of the cup salt + about 1 kg sugar. Add some red chillis. For 2 or 3 days keep stirring.

One of my friend's mom suggested this recipe. It's on my list of things to try out. 3 packs frozen Khoa (~400 gms. each). 1 pack Swad Paneer (~400 gms) + 250 gm. Barik Rawa (the finext Rawa). Process everything in the food processor. Set it aside for about half an hour. Then Make small oblong shapes. ~ 1 1/2 kg sugar + water. Make a syrup that barely stays on a spoon. Add some line juice + Gulkand. Fry the jamuns, and add to the syrup. Remove.

Super easy to put together, feel fancy, and taste delicious. http://www.foodnetwork.com/recipes/ina-garten/blue-cheese-and-walnut-crackers-recipe/index.html Cream 1/2 stick butter and 4 ounces blue cheese (I had gorgonzola), and 3/4 cup flour, salt and pepper. Add 1/2 tbsp water and combine. Form into a log. I didn't even use an egg wash. The dough was slightly sticky, so I just covered it with chopped walnuts. Covered with plastic wrap and refrigerated for about half an hour. Then sliced and baked at 350 for about 20 mins. (I used my toaster oven, and this measurement was just perfect). Enjoy!

Inspired from here: http://smittenkitchen.com/blog/2013/10/miso-sweet-potato-and-broccoli-bowl/#more-10867 I steamed (instead of roasting) 1 big head of broccoli (sliced stems), 2 small white-flesh sweet potatoes (cut in medium size pieces, from H-mart), and 1 head of Meitake Mushrooms (Yum!). For the dressing: I blended 2 tbsp red miso (that's the one I had on hand, original calls for white) + 1 tbsp Almond butter +  rice wine vinegar + toasted sesame oil + olive oil + honey +  fresh ginger + gresh garlic. Blend. Makes fantastic dressing. Assemble: lettuce + veggies + dressing + toasted sesame seeds. Next time, I'll do it with rice or something. Seriously good stuff. 

1/2 can cream of coconut (Coco Lopez) + 2 cups fresh pineapple juice + 2 scoops vanilla icecream + a few cubes of ice - blend. Enough Said :-)

This is a super quick one, and also doesn't need a mixer. Got inspired from here: http://www.davidlebovitz.com/2013/09/dieu-merci-cest-vendredi-tgif/ Which pointed to this recipe: http://www.nytimes.com/recipes/1014976/fig-and-almond-cake.html I modified it slightly, and, of course, used Pears instead of Figs. I also used the Trader Joes' almond flour, instead of whole almonds. Preheat oven to 375F. Butter a tart pan properly. Mix together 1 cup almond flour, 1/4 cup A.P. flour, 1/4 cup sugar,  1/2 tsp baking powder, 1/2 tsp cinnamon, and a big pinch of salt. Melt 4 tbsp of butter, mix 2 tbsp honey, mix and cool the mixture, 2 extra large eggs, 1/4 cup milk. Mix the wet to dry. Pour the batter in the tart pan. Peel, core and thinly slice thee medium pears (they were fairly firm, and I used a melon baller to core them, which made it super easy).  Arrange the pear slices on top of the batter. Dot it with small cubes of butter (total 1 tbsp), and sprinkle some sugar o...

I followed the recipe pretty much exactly. The nutella flavor was not too pronounced, but the brownies were great: http://iadorefood.com/recipes/delicious-nutella-brownies/ Beat 1 cup Nutella, 2 Eggs, 1/2 cup brown sugar, 1 tsp vanilla. Add 1/2 cup flour, 1/4 tsp salt and  blend. Add a stick of melted butter and bake at 325F for about 35 minutes.