Rasaswad

Thandai masala: blanch 1/2 cup almonds, peel, wipe and set aside. In a small blender jar (I used the vitamix small one), mix together 2 Tbsp. dried rose petals,  2 Tbsp. fennel seeds, 2 Tbsp. melon seeds, 2 Tbsp. white poppy seeds, 11/2 tsp green cardamom pods, 1/2 tsp black peppercorns, 1/4 tsp saffron threads, 1 1/2" cinnamon stick, small pinch of kosher salt. Grind into a fine powder. Remove into a bowl. Grind 1/2 cup cashews, 1/4 cup pistachios and the 1/2 cup blanched almonds into coarse powder. Mix everything and store in an airtight container.  Cake:  Preheat oven at 350, and spray 9X9 inch square pan with baking spray. Cream together 1 stick of unsalted butter, 3/4 cup sugar. Add 2Tbsp vegetable oil. Add 2 eggs, 1/2 cup sour cream, 1 tsp vanilla, 1/2 tsp almond extract. Add 13/4 cup AP flour, 11/2 tsp baking powder, 3/4 tsp baking soda, 3/4 tsp kosher salt. Add 1/2 cup whole milk, and mix until batter just comes together. Add 1/4 cup Thandai masala and mix until i...

 My friend P.'s recipe...easy and tasty.  Heat oil, add chopped celery and carrots. Saute. Add peas and corn. Add garam masala, boiled potatoes and salt. Form big burger patties, cover with breadcrumb and shallow fry. On burger buns, apply some sriracha Mayo, put the burger patty, and some cole slaw. 

 Take 1/2 cup Fada (broken wheat) in a pressure cooker container. Wash and add 11/2 cup water  + pinch of salt (optional). In another container, take 1/2 cup toor daal, wash and add 1 cup water. Pressure cook both of these (in separate containers) for 5-6 whistles. Once the pressure releases, use a wooden Ravai to slightly mash both the fada and the daal. Now mix both of them in a pot, along with 1 cup chopped jaggery (you could take slightly less or more according to your taste). Heat just until the jaggery melts. Make sure not to cook too much, otherwise the fada will get hard. Add crushed cardamom, nutmeg, and saffron. Add slivered almonds, pistachios and raisins. Can also add Charoli if available. Serve with a dollop of ghee.