Rasaswad

 This one is a Holi special.  For Karachi Halwa:  Chop a handful of almonds, cashews and pistachios and mix with some melon seeds. Heat a tbsp ghee in a pan,  toast the nuts lightly and set aside.  In a bowl, mix 1 cup cornstarch with 11/3 cups water.  Heat 2 cups sugar and 2 cups water in a pan and heat until the sugar melts. Add crushed cardamom and few drops of red+yellow food color. Add cornstarch slurry to the sugar syrup and cook until it comes together. Add 6 tsp ghee slowly, mix and cook for a few more minutes. Add nuts and transfer to an 8X8 pan, lined with parchment paper. Cool for a couple of hours, chop into bite sized pieces and serve.  https://youtu.be/JTow_deXEqo For Daal filling: Soak 1 cup Chana daal for 4-6 hours. Wash. Add 1 cup water, salt and turmeric and cook until the daal is soft and no more water remains. Initially I cooked without covering, removed foam, and then later on I covered it for a bit. The daal should have a bite. On...

  Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi and jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it is about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...

 Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...

Preheat the oven to 350. Cut open the baguette and cut two or three pieces - about 6-8". Remove some of the core of the baguette. Whisk egg, add salt, pepper, shallots, garlic, peppers, parsley and cheese. Fill the baguette cavities and bake for about 20-25 mins. Serve warm.  https://cookingformysoul.com/baked-egg-baguette/

Prep a 15X10 tray (usual small cookie tray) by laying a parchment paper and spray with a butter spray. Preheat oven to 350.   Sponge: Beat 4 eggs with a whisk attachment in the stand mixer. Add 3/4 cup sugar, one tbsp at a time and beat until ribbon stage. Meanwhile, mix 2 tbsp milk, 3 tbsp oil, 1 tsp vinegar and 1 tsp vanilla. Mix the wet ingredients into the eggs and mix just a bit. Add a 1/4 tsp salt and mix. Now sift 1 cup AP flour + 1/4 tsp baking powder on the eggs and fold with a spatula. Add the batter to the baking tray and bake for 10-12 mins. Once it cools a bit, sprinkle some icing sugar on it, add another piece of parchment and invert on a cooling tray. Now roll with the top parchment in the roll from the short side and let it cool completely.  Filling: whipping cream + sugar + vanilla and a couple tbsp of milk powder. Whip until stiff.  Once the cake cools, unroll it, spread strawberry jam, and then the cream mixture and roll it again. Cover with parchm...

 Heat olive oil , add diced shallot s, sauté for a few minutes, add crushed garlic and saute for another minutes or two. Zest a lemon and keep the zest aside. Add crushed red pepper, lemon juice, pasta water, cream, capers, salt and pepper and let it cook for a few. Add the pasta (we used a lemony pasta from TJs), more cream, chopped parsley, lemon zest, and a knob of butter. Also add more pasta water. Cook everything for another minutes few seconds and serve with Parmesan.  https://alwaysfromscratch.com/creamy-lemon-sauce/#recipe