Rasaswad

 Heat oil in a pan, add a few whole black pepper, 1 clove and a small piece of cinnamon. Add chopped onion and a bit of crushed garlic and sauté until onion gets soft. Take out the cinnamon, and blend it with a handful of cashews.  Heat some ghee, add cumin, one bay leaf and add the onion cashew paste. Add milk, and let it boil. Add salt, a big spoon of yoghurt, cream if you have and a tiny pinch of garam masala. Add pieces of paneer, and let everything cook for a few minutes. Serve with Parathas.  https://youtu.be/qtGz5Ve_wRk?si=Q1CVyKn8rS2UcA_g

 Peel and dice about a cup of pumpkin and steam until soft. Take it in a bowl (make sure to avoid getting any water in). Mash it wish a fork. Add about 1/2 cup finely chopped or grated gud. Let the two sit together for a few minutes and mix. Add a quarter cup of sooji, a pinch of salt, coarsely crushed fennel seeds and ground cardamom. Add whole wheat flour - around two cups, to form a semi-soft dough. Let it sit for a bit, knead and then roll into medium size puris and fry. Tasty by themselves, but also with some lime pickle.   https://snehasrecipe.blogspot.com/2016/09/lal-bhoplyachya-gharge-fried-red.html

 Take the puff pastry out for thawing and preheat the oven to 475. Boil three big potatoes in the pressure cooker, peel and mash. Dice a small onion. Heat the pan, add oil, jeera, onions and let it soften. Add turmeric, reg chilli powder, dhania powder and add the potatoes. Add salt, garam masala, chat masala, anchor powder, kasuri methi and fresh cilantro. Mix everything and let it cool down. Cut each pastry sheet into four. Make an egg wash with some cream. Put the filling, paint the edges with the egg wash, fold in a triangle, crimp the edges with a fork, paint on top with egg wash and make two slits with a knife. Bake them in an oven for about 10-12 minutes and serve warm.  https://youtu.be/PZcKNiFwd58?si=WbR9QcM86DEHfd1k

 1 tbsp butter, 2 cloves of garlic crushed, pinch of chilli flakes, oregano, salt and pepper, add 1/4 cup chopped sun dried tomatoes, and can of chickpeas, sauté for a bit, add about  cup of veg stock and 1/2 cup cream. Let it all cook. Add a big handful of chopped basil.  https://www.liveeatlearn.com/marry-me-chickpeas/

 As M. Teaches me all about Abukana culture, on a Friday evening, when we couldn’t figure out what take out food to get, M. Decided to make a dish. We started pulling out ingredients, with me not knowing where it’s going, but trusting the process. The chef started chopping the ingredients and asked for help when she needed. But she was very particular about how each vegetable was cut. She wanted things diced quite small, and asked me which vegetables can be eaten raw and which ones needed cooking. So I gave some inputs and then towards the end, I nudged her into adding some protein in the form of Paneer and making a salad dressing that would bring it all together. The end dish was truly stunning and we couldn’t possibly have gotten something like this from takeout. The almost five year old chef had truly created a masterpiece . So here’s the recipe:  Cut green beans into an inch long piece. Microwave with a bit of water for a minute and drain. Dice cauliflower, broccoli and ca...

 Brown 11/2 sticks butter and cool. Mix 1 ripe banana, 1 tsp lemon juice, 1/2 cup each of white and brown sugar, a tsp vanilla, 1 egg yolk, and half a tsp of salt. Mix with the browned butter. Add 2 cups flour and a tbsp of baking soda, 1/2 pack white chocolate chip cookies. Cool the doughy and bake the cookies.  https://www.bakedambrosia.com/brown-butter-banana-white-chocolate-chip-cookies/