Rasaswad

 In a magic bullet blender, mix together 1/2 tsp green chilli paste, 1/2 tsp grated ginger, 1/2 cup besan, 1/2 cup yoghurt (I used TJs), 1/2 cup water, salt, turmeric and hing. Add another half cup water and cook in a pan until thick. Lightly grease the back of two big baking trays. Spread the khandvi, roll. For tadka, use peanut oil, mustard, green chillies, curry leaves and sesame seeds. Garnish with cilantro and fresh coconut. 

The basic recipe can be modified based on whatever is available at home. Thaw the puff pastry sheets.  Heat half cup stock, add a tbsp of butter, salt and 1/2 cup couscous. Cover and set aside.  In a pan, heat some oil and butter, add cumin seeds, chopped garlic, onion, diced carrots and green peppers. Sauté for a few minutes until softened. Add turmeric, red chilli powder, dhania powder, amchur, chat masala and pav bhaji masala, sauté and add tomato paste (I threw in some marinara that I had on hand). Add salt and sauté till tomatoes are cooked. Add crushed canned Chana, some paneer and the couscous, mix everything and cook for a minute or two. Add some masuri methi and fresh cilantro. Cool the mix.  Fill the puff pastry with this filling, crimp edges, decorate the top and add wash (egg or cream). Bake in 375 oven until done and serve.  Reheat next day and serve with ketchup! 

 Preheat oven to 350. Spray and put parchment paper to an 8x8 pan. Melt 6 tbsp butter. In a bowl, mix 11/4 cup AP flour, 1/2 tsp salt, about 1/3 cup sugar and add the melted butter. Mix and add the mixture to the pan, flatten and bake for 15-20 mins until wedges are slightly golden brown. Also roast 1 cup pecans Ina tray for 7-8 mins, let cool and chop into chocolate chip size. In the same bowl, mix 2 eggs, 1/2 cup light corn syrup, 1/4 cup maple syrup, 1/3 cup light brown sugar, 1/2 tsp salt, 1/2 tbsp vanilla and 1/6 cup AP flour. Mix the pecans to this mix and pour on top of the baked shortbread, optionally add some chocolate chips, and bake for 20-25 mins until still a bit jiggly. Let cool and make pieces and enjoy!  https://youtu.be/PjOZyuxQql8?si=zGvoeply9S7XMpvw https://preppykitchen.com/pecan-pie-bars/

Brown 1 stick plus 1 tbsp unsalted butter. In a bowl mix 3/4 cup brown sugar and 1/2 cup sugar. Add butter. Add 1 egg, 1 tsp vanilla bean paste, 11/4 cup flour, pinch of salt, 1/2 tsp baking soda, mix and then add about 1/2 cup chocolate chips or chunks and 1/2 cup walnuts. Mix everything and let it set in the fridge for 15 mins or so. Preheat oven, scoop the cookies and bake for 8-9 mins. Cool and enjoy warm.    https://audreysaurus.com/2021/11/12/brown-butter-chocolate-chip-cookies/

 Take two cups regular besan, and sieve into a bowl. Heat 1/4 cup milk and 2 tbsp ghee and add to the besan. Scrub with hands till breadcrumb consistency, press and set aside for half hour. Soak some saffron strands. Sieve this through the medium sieve (one used for rice). Blend the remaining crumbs and drive through. Now heat 3/4 cup ghee, add 1/4 cup sooji (optional), roast for a minute or so and add the besan. Roast everything on low flame until besan turns light brown. Add 1/4 cup milk and continue roasting. Grate 1/3 cup mawa and add to besan. Roast for a few more minutes until mawa dissolves. Let it cool. Prepare some Carson on powder (about a teaspoon). In another pot, heat 11/4 cup sugar and less than 3/4 cup water and cook until 11/2 thread chashni. Add saffron and cardamom. Let the chashni cool for a few minutes. Grease a plate with ghee. Now mix the chashni with the roasted besan mixture, and remove in the greased plate. Smoothen it from the top and let cool for a few ho...

 I made half proportion - half cup sooji, quarter cup besan, 1/2 cup crushed corn, 1/4 cup yoghurt, 1/4 cup water, salt, turmeric, a spoon of oil, ginger and green chilli paste. Boil water in a pot, grease a dhokla plate. Add about a spoon of eno, a bit more water and mix in one direction. Add to the dhokla plate, sprinkle some paprika and steam for about 15-20 mins. Heat some peanut oil, add mustard seeds, sesame seeds and a pinch of hing and add on top of the dhokla. Garnish with chopped cilantro.  https://youtu.be/cdP5Ir_UR0Q?si=NzcGh1synXSkDDTo

 Rava dosa batter - 1 cup rice flour + 1/2 cup sooji + 1/4 cup maida  https://youtu.be/j2pLYP9pwMw?si=fwJMBLvuznSoqdNF

 Mummy’s speciality:  3 cups AP flour + 21/2 cup sugar + whole cardamom seeds + 1 cup ghee (and more as required to make super soft dough). Make rolls and add sliced almonds on top. Then bake in 350 until light brown. 

 M. likes this a lot with Puris and Shrikhand or Ras.  Boil 2-3 large russet potatoes, peel and cut into cubes. Cut two tomatoes into cubes. Heat mustard oil in a pan, add 1 whole red chilli, 2 bay leaves, a tbsp of Panch phoran, 1/2 tsp grated ginger, 1/2 tsp crushed green chillies, a pinch of hing. Add tomatoes and a pinch of salt. Stir, cover, and let them soften. Add 1 tsp turmeric powder, 1/2 tsp kashmiri red chilli powder, 1 tbsp dhania powder and a tiny pinch garam masala. Stir for a few seconds and add the potatoes. Add salt to taste, and continue to saute for a few minutes. Now add 2-3 cups of water, let it come to a boil, add chopped cilantro, cover, and let it cook for 5-6 minutes. Use the back of the spoon to crush some of the potatoes and continue to cook for a few more minutes. Add some more cilantro and serve. 

 Boil, peel and mash russet potatoes. Add some grated paneer, lots of grated cheese, chopped green chillies, cilantro, salt, pepper, oregano, chilli flakes and chat masala. Add rice flour and knead into a slightly stiff dough. Refrigerate if possible. Make small balls (about the size of an olive), press between hands, and make a deep mark on top using a fork. Fry in hot oil and serve.  This can also be used as a samosa filling, without the rice flour.  https://youtube.com/shorts/TjgyKLjrE_I?si=cA-wWQvQHqq7h_mp

Wash and soak a cup of rice. Slice a red onion and open a can of chickpeas. Heat ghee in a pan, add bay leaves, a big spoon of panch phoran. Once it splutters, add home made chole masala and the sliced onions. Once the onion softens a bit, add a slit green chilli, ginger garlic paste, salt and sauté for a bit. Add drained chickpeas, and mix. In a bowl, mix some yoghurt with red chilli powder, a pinch of turmeric powder, and add to the pot. Cook for a few minutes till yoghurt cooks, then add two cups of water, more salt and let the water come to a boil. Now slowly add soaked and drained rice gently over the top, so as not to mix with the chickpeas. Add chopped cilantro and mint and let cook until the water evaporates. Now cover and cook on a low flame for another ten minutes. Serve with boondi raita, papad etc. we served with pickled onions and it worked great.  https://youtu.be/k18gU7xOSmc?si=-QkBVF-_SOiQBrwO

 Wash and soak 3/4 cup Toor dal plus 1/4 cup yellow Moong daal. In a pressure cooker, add daal, chopped onion, tomatoes, ginger, garlic green chillies, salt, haldi, red chilli powder, dhania powder, garam masala and some ghee. Add water and pressure cook till done. Once the pressure releases, whisk, add chopped cilantro. For tadka, take ghee, add jeera, one whole red chilli, chopped garlic and red chilli powder. Add to the daal. Finish with lime. https://youtube.com/shorts/lnobSM5bxcA?si=YsQkF_d4OGOWUUkQ

 Heat a couple of tablespoons of sugar in a pan until caramelized. Add cashews, stir and take out on parchment paper. Cool.  Make some chocolate ganache and cool.  Line a small tin with plastic wrap. Lay some thinly sliced pound cake, add some softened vanilla or chocolate ice cream. Add ganache and cracked cashew brittle. Add more pieces of cake and repeat of the pan is deep enough. Cover and freeze for a couple of hours, unmold and serve.  https://youtube.com/shorts/rLn5RVHHvLg?si=sxO2wRMpTKlar6SZ

 Soak 1 cup Masoor daal for a couple of hours. In a blender jar, add 1/2 onion roughly chopped, 2 cloves of garlic, 1 big carrot chunks, a handful of cilantro, salt, sweet and smoked paprika, garlic powder, a pinch of oregano and pulse. Add the soaked daal and pulse again until the mixture comes together. Add some panko breadcrumbs and refrigerate for a few minutes. Make Pattie’s and shallow fry in a pan. Serve with usual burger fixins.  https://youtu.be/wE7ldSi6CYo?si=FbDA9d-xqLGQ3FfG

 The way mom made it - peel and cut doodhi in large cubes. In a pressure cooker add doodhi, some water and salt and pressure cook for 2-3 whistles. Remove and set aside. Heat ghee, add jeera, hing?  and add back doodhi. Add some milk and let it cook until the milk reduces a bit. Add a pinch of sugar and serve with rotis. 

 Heat mustard oil, fry some big pieces of eggplants and set aside. Add a bay leaf, red chilli,  panch phoran and hing. Add medium big pieces of potato and sweet potato. Sauté, cover and let cook for a few minutes. Add raw plantain and pumpkin pieces, stir, cover and cook. Add egg plant, salt and turmeric, stir, cover and cook. Tir occasionally, and cook until done. Add sugar (optional) and garnish with cilantro. 

 Pita - In a mixer bowl, mix 1 cup of warm water, 2 tsp yeast, 1/2 tsp sugar, 2 tbsp of oil and 1/2 cup flour, cover and set aside for 10-15 mins. With a mixer hook and mixer on low, add about 1 1/2 cups for AP flour and 1 cup of whole wheat flour (roti atta). Make sure the dough is really really soft. Knead with the machine for 3-4 minutes, and use hands with olive oil to coat the dough, cover and set aside for an hour. Take a ball (the dough will be sticky), roll evenly with flour and make semi-thick rotis on a tava. They should puff up well.  Falafal: I used 1/2 cup soaked black eyed peas and 1 can of cooked chickpeas, but ideally should used soaked chickpeas. In a vitamin jar, mix it with 1 onion, 2-3 cloves of garlic, small piece of green chilli, handful each of parsley, dill, and cilantro, a tsp of roasted cumin powder, 1/2 tsp oregano, salt, pepper, and 1/4 cup besan. Use the masher to blend everything together. Add some coarse cornmeal and a big pich of baking soda. Mi...

 Lonavala Cooper style. Comes together in about 10- 15 mins. In a pan, heat 3 tbs butter, 1 can condensed milk, 1/3 cup coco powder, 3/4 cup coarsely ground walnuts and a dash of vanilla. Stir until it all comes together and becomes thick. Cool and garnish with more walnuts.  https://strawberryinthedesert.com/lonavla-inspired-chocolate-walnut-fudge/

 Boil pasta as per package instructions. Wash  and soak 1/2 cup red lentils - masoor daal. In a small pressure cooker, heat some olive oil and add 1/4 chopped onion, 1 celery, 1 carrot, 1/2 green pepper and 2 cloves of garlic. Sauté for a few minutes. Add salt, pepper, red chilli flakes, oregano, and a pinch of thyme and marjoram. Add big pieces of mushrooms and the lentils and sauté for another minute. Add half jar of basic tomato basil pasta sauce, about 1/2 cup water and cook on medium for two whistles. Once done, mix the pasta, lentil sauce, the remaining half jar of the tomato sauce and some reserved pasta water. Serve with olive oil and grated permesan.  https://www.kitchentreaty.com/red-lentil-marinara-sauce/

  https://youtube.com/shorts/wq9pbY2RiRA?si=eWVEvBIXcJcjbiBX

 Super easy, super fast and really nice! Can also make for a nice gift.  Preheat oven to 400 degrees. In a bowl, mix together 1 cup rye flour, 1/2 tsp salt, 1/4 tsp baking powder, 1/4 cup each of rolled oats, pumpkin seeds and essence seeds, 2 tbsp flax seeds. Mix everything.Add 3 tbsp olive oil and 1/3 cup water. Lightly mix (do not over mix). Then turn over on a parchment paper. Cover with another parchment paper and roll it out. Remove the top paper, move the dough with the bottom paper to a baking tray and score with a pizza cutter. Bake for about 20 mins till lightly brown in the corners. Cool for two minutes and break them apart. Cool and store in an air tight container. https://www.carolinescooking.com/swedish-crispbread-rye-seed-crackers/

 In a pan, boil noodles (I used whole wheat hand pulled noodles from trader joes)..with less water, and just a pinch of salt. In another pan, heat some butter and olive oil, and add lots of crushed garlic. Let it cook until just before browning. Add the noodles with the water, some dark soy sauce and cook..keep adding the pasta water as required ( I used all of it)..this will make it super creamy. Add grated permesan and cook another half a minute. Serve with more permesan.  https://www.youtube.com/watch?v=seY_K4P6rOM

After 30+ years of cooking, I’m starting to converge on a basic recipe of Chole ..  Soak a cup of dry Chole for 5-6 hours. Drain the water and add fresh water. Add a pinch of salt, 4-5 dry Awla, one bay leaf and boil for 4-5 whistles in a pressure cooker. Boil 2-3 small potatoes along with the Chole. Once cooled, mash some of the chole.  Onion base - oil, onion, ginger, garlic, tomato, turmeric, red chilli powder and coriander powder. I keep this ready in the fridge.  Chole masala -  dry roast - 11/2 tbsp coriander seeds, 4 black cardamom, 1 tbsp black pepper, 1 tsp cumin, 4-5 green cardamom, 1/4 tsp ajwain, 6-7 cloves, 1 mace, 1/4 tsp hing, 2 kashmiri red chillies for 2-3 mins. Add 1 tbsp each of dry anardana, and kasuri methi and some salt and roast another minute. Grind to a fine powder and store in a container.  Heat oil in a pan, add cumin seeds, about 1/2 cup onion masala, add about a tablespoon of Chole masala, sauté for a few seconds. Add about 1/2 cup y...

 Preheat oven to 350. Put parchment circle at the bottom of a 10 inch spring foam pan, and grease the bottom. Separate 6 extra large (or 7 large) eggs. Mix yolks with 1 stick of room temp butter. In a mixer, start whipping egg whites. Stream in sugar (3/4 cup +1 tbsp + 1 tsp). Whip until it’s a stiff meringue. Add a dash of almond extract. Fold in the yolk and butter mixture and fold in  11/4 cup of almond flour + 1/2 cup fine breadcrumbs. Add the batter to the pan and bake until done. About 20-25 mins. Cool.  Mix about  cup each of milk and semi sweet chocolate and add 8 oz whipping cream. Microwave and make ganache and refrigerate for several hours. Whip in a mixer to make the frosting.  Slice the cake, put frosting in the middle and also frost the top of the cake. Pipe a few roses and then decorate with lots of candies.  https://mrchocolate.com/blogs/recipes/chocolate-almond-celebration-cake-recipe