Rasaswad

 Chop red onion, green and red pepper in a chopper. Drain out excess water. Lightly mash a can of black beans, add the veggies, cilantro, salt, roasted cumin powder, coriander powder, chilli powder and panko break crumbs. Make burgers, more breadcrumbs and shallow fry. 

 Mix 1 cup sattu powder, half cup each of besan and sooji. Add salt, pepper, roasted cumin powder and a pinch of ajwain. Also add 1 cup yoghurt and some water and let it soak for 10-15 mins. Optionally can add beet or spinach purée.  Crumble some paneer, add chopped onion, peppers, green chilli, cilantro, salt, pepper and chat masala.  Make an uttapam from the batter and add paneer filling and cook on both sides with a bit of oil.  https://youtube.com/shorts/1n5kLKNyi9M?si=s02rX-aIMhrH1lOC

Heat oil in a cast iron pan.Wash, wring and slice the the lions mane mushroom, and add to the pan. Press lightly with something on top, and let it brown on both sides. In the middle of the pan, add a bit more oil, add chopped garlic, spring onion, soy sauce, dark soy sauce, sesame oil and. a pinch of sugar and saute. I also added some sugar snap peas. Serve with rice.   https://www.youtube.com/shorts/YknPQUlMc6Y

 Cut red onion, red and green peppers, mushrooms and a tomato into large pieces. Heat oil, add about tbsp of panch phoran. Add all veggies except tomatoes and sauté. Add an glug of mustard oil. Add some prepared onion-tomato-ginger-garlic paste. Sauté. Add salt, turmeric powder, red chilli powder, dhania powder and amchoor. Add tomatoes and cook for another minute. Add paneer pieces, mix and cook. Add a tsp of ketchup and cilantro and serve hot. 

 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 ...