Rasaswad

 Rava dosa batter - 1 cup rice flour + 1/2 cup sooji + 1/4 cup maida  https://youtu.be/j2pLYP9pwMw?si=fwJMBLvuznSoqdNF

 Mummy’s speciality:  3 cups AP flour + 21/2 cup sugar + whole cardamom seeds + 1 cup ghee (and more as required to make super soft dough). Make rolls and add sliced almonds on top. Then bake in 350 until light brown. 

 M. likes this a lot with Puris and Shrikhand or Ras.  Boil 2-3 large russet potatoes, peel and cut into cubes. Cut two tomatoes into cubes. Heat mustard oil in a pan, add 1 whole red chilli, 2 bay leaves, a tbsp of Panch phoran, 1/2 tsp grated ginger, 1/2 tsp crushed green chillies, a pinch of hing. Add tomatoes and a pinch of salt. Stir, cover, and let them soften. Add 1 tsp turmeric powder, 1/2 tsp kashmiri red chilli powder, 1 tbsp dhania powder and a tiny pinch garam masala. Stir for a few seconds and add the potatoes. Add salt to taste, and continue to saute for a few minutes. Now add 2-3 cups of water, let it come to a boil, add chopped cilantro, cover, and let it cook for 5-6 minutes. Use the back of the spoon to crush some of the potatoes and continue to cook for a few more minutes. Add some more cilantro and serve. 

 Boil, peel and mash russet potatoes. Add some grated paneer, lots of grated cheese, chopped green chillies, cilantro, salt, pepper, oregano, chilli flakes and chat masala. Add rice flour and knead into a slightly stiff dough. Refrigerate if possible. Make small balls (about the size of an olive), press between hands, and make a deep mark on top using a fork. Fry in hot oil and serve.  This can also be used as a samosa filling, without the rice flour.  https://youtube.com/shorts/TjgyKLjrE_I?si=cA-wWQvQHqq7h_mp

Wash and soak a cup of rice. Slice a red onion and open a can of chickpeas. Heat ghee in a pan, add bay leaves, a big spoon of panch phoran. Once it splutters, add home made chole masala and the sliced onions. Once the onion softens a bit, add a slit green chilli, ginger garlic paste, salt and sauté for a bit. Add drained chickpeas, and mix. In a bowl, mix some yoghurt with red chilli powder, a pinch of turmeric powder, and add to the pot. Cook for a few minutes till yoghurt cooks, then add two cups of water, more salt and let the water come to a boil. Now slowly add soaked and drained rice gently over the top, so as not to mix with the chickpeas. Add chopped cilantro and mint and let cook until the water evaporates. Now cover and cook on a low flame for another ten minutes. Serve with boondi raita, papad etc. we served with pickled onions and it worked great.  https://youtu.be/k18gU7xOSmc?si=-QkBVF-_SOiQBrwO

 Wash and soak 3/4 cup Toor dal plus 1/4 cup yellow Moong daal. In a pressure cooker, add daal, chopped onion, tomatoes, ginger, garlic green chillies, salt, haldi, red chilli powder, dhania powder, garam masala and some ghee. Add water and pressure cook till done. Once the pressure releases, whisk, add chopped cilantro. For tadka, take ghee, add jeera, one whole red chilli, chopped garlic and red chilli powder. Add to the daal. Finish with lime. https://youtube.com/shorts/lnobSM5bxcA?si=YsQkF_d4OGOWUUkQ