Rasaswad

 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.