Rasaswad

 Preheat oven to 350. Soak 8-10 strands of saffron in water and set aside. Grease a 8X8 pan with ghee. In a bowl, mix together 2 cups milk powder, 1 cup AP flour, 11/2 tsp baking powder, 1/2 tsp baking soda, 3/4 cup sugar, 3/4 cup melted ghee, 1/2 cup plain yoghurt, ~1/2 cup milk (as required), 1 tsp cardamom powder, 11/2 tsp rose water. Mix everything and bake for ~30 mins. Meanwhile, in a pot, mix 1 cup sugar and 11/4 cup water and bring to a boil. Once th syrup starts to thicken, add 3/4 tsp cardamom powder, and saffron and let it thicken until sticky. Add 1 tsp rose water. Poke the cake and drizzle the syrup all over it while the cake is still warm. Once cool, garnish with silver warq and dried rose petals.  https://www.instagram.com/reel/DehIAbUS5Bw/?psln=MzRlODBiNWFlZA==

cut a small (I found a very cute small one) in half,  remove seeds. In a baking tray, put the squash, two red peppers, cut in half and seeds removed (cut side down), large pieces of 1 peeled carrot, a quarter of a red onion into big pieces, 2 tomatoes quartered, one whole garlic, sliced at the top (so you expose the cloves slightly and would be easy to squeeze out the roasted garlic later). Drizzles some olive oil and sprinkle some kosher salt and bake in a 375 oven for about half an hour to 45 mins or so, until veggies blister. Remove the butternut squash from the peel and squeeze the garlic, along with all the veggies into a blender. Add a bit more salt, pepper, a bit of olive oil and water and blend until super smooth. Enjoy with a nice piece of bread. 

In a pressure cooker, heat some oil, add a pinch of ajwain, whole red chilli, hing, adrak mirchi and garlic paste and 2-3 puréed tomatoes, along with some salt. Cook to reduce the tomatoes. Add a handful of fresh or frozen methi and frozen tuver na Dana (or Papdi lilva). Also add turmeric powder, red chilli powder and dhana jeeru. Add water and pressure cook for two whistles. In a bowl, mix jado lot (ladu no lot), fresh or frozen methi, salt, turmeric, red chilli powder, a bit of dhana jeeru, sugar, some baking soda, lime juice and good amount of oil and water to make a medium soft dough. Make small round muthiyas, fry them and add them to the shaak. Boil everything for a few minutes, add cilantro and serve.    https://youtu.be/AojCRIdRHqw?is=7cv2mLzByM_Xi42o

 A cup of fine ricotta, blanched chopped spinach, 1 egg, a cup of grated Parmesan, salt, pepper, nutmeg, pinch of garlic powder, chilli flakes, about a cup of flour, make small flat balls and cook in boiling water. Heat butter, cook for a bit in that and serve with the sauce of choice. We did Rao’s lemon Parmesan to make a hearty meal.  https://smittenkitchen.com/2025/10/spinach-and-ricotta-gnudi/

Heat 1 tbsp ghee, add 1/2 tsp cumin seeds, 1/2 green chilli sliced, 1 whole red chilli and 1/4 tsp hing. Add 2 large bananas, slices, stir and add about 1 cup of chopped fresh methi. Add turmeric powder, red chilli powder, dhana jeeru powder and salt to taste and stir for about a minute or two. Add a handful of chopped cilantro, stir and serve.  https://youtube.com/shorts/W_OT_tMG1sc?is=KqD89yP1Ob1bg6aT

2  Fresh ears of corn - remove the kernels. Add 3 tbs of besan and corn starch, 2 tbs rice flour, salt, regular chilli powder, turmeric, very little coriander powder, amchur, chopped green chilli, ginger, cilantro and 2 tbsp of warm oil. Mix everything and sprinkle some water to make a very firm batter. Make pakodas in hot oil.  https://youtube.com/shorts/frZX0bCZdWg?is=bc_8Sjz3lWjht9_5