Rasaswad

 In a pressure cooker, take about 1/8 cup each of toor daal, yellow moong daal,  green moon daal, and Chana daal. This should make half cup. Now add about half cup masoor daal. Wash all the daals, add water, salt, turmeric and 1 cut up tomato. Cook for 5-6 whistles and let the pressure release. Remove the tomato peels, and mix the daal with a ladle (keep some texture). Heat some peanut oil, add jeera, 1 whole red chilli, 2 cloves chopped garlic, 1/4 of a chopped red onion, a big pinch of hing and let it sauté. Once the onion starts to get brown on the edges, add chopped cilantro and 1/2 tsp Kashmiri red chilli powder. Add to the daal, add some more cilantro, mix and cook for a minute or two. Serve with warm rice and ghee. 

 1 cup maida + 1/4 tsp baking powder + 1/4 cup milk powder + 1 can of evaporated milk. Mix everything and set aside for 15-20 mins. For syrup- 1 cup sugar + half cup water + pinch of saffron boil for 5 mins and set aside. Fry the malpua in oil plus ghee, soak in the syrup and enjoy.  https://youtu.be/iXCDXjHJa6Y?si=uaZwr1Tkgk3bivht

 2 tbsp chia seeds + 1/2 cup coconut milk + 1 tbsp maple syrup + 1/2 tsp hemp seeds. Mix everything in a glass. Add berries, cover and refrigerate overnight.  https://youtube.com/shorts/e6HpOBFaCxc?si=iFqJGBRm2HvhA4Y0

 2 sticks butter + 11/3 cup powdered sugar. Cream well + 2 tsp almond extract + 1 cup coarsely ground almonds + 1/2 cup almond flour + 2 cup AP flour + baking powder + 2-3 tbsp milk. Make a dough, roll between parchment, press sliced almonds and refrigerate. Cut into sticks and bake at 325.  I skipped baking powder, but it was still fine. Next time I might increase the sugar slightly, and maybe add some vanilla too.  https://youtube.com/shorts/GtU6YBctwec?si=-jd-Lles3cJrfxez

 Cut up and blend watermelon. Strain out the juice, add a splash of rose syrup and some sugar as required. Add it to a container and freeze. Use a sturdy fork to scrape the frozen juice and serve immediately or refreeze. 

 Just like from our childhood…  Heat water in a pot, add salt. Add green beans, carrot batons, cauliflower florets and potato batons. Let it cook until just soft. Strain it out and set aside in a plate. In the same water, add large dices of a white onion and about few handfuls of cashew nuts. Let it boil for a few minutes. Chop a big handful of almonds and cashews. In a small pan, heat some oil, and fry the chopped nuts. Take them out in the same plate as the veggies. In the same pan, fry some paneer. Add to the veggies. Sauté some mushrooms in the same pan and add them to the veggies too. Add some raisins to the veggie plate. Blend the onion and cashew paste. Drain out the water. Heat oil plus a bit of ghee. Add shahjeera, whole garam masala - cinnamon, cloves, cardamom and two bay leaves. Add ginger garlic paste, cook and add the onion and cashew paste. Let it cook for a few minutes on low heat. Add some water, salt, sugar, a big pinch of dhania-jeera powder, white pepper po...

Over 350, prep 2 9 inches cake pans.   I used 2/3rd of the original recipe and approximated it.  Chop and toast 1 cup pecans in 2 tbsp butter until lightly toasted. Cool.  Mix Dry: 23/4 cup flour + 13/4 tsp baking pwder + 3/4 tsp salt + 1/2 tsp baking soda  3/4 cup buttermilk (it was a tad bit more than 3/4)  Cream 2 sticks of unsalted butter + 11/2 cup sugar +3 eggs +  3/4 tbs vanilla  Alternate dry and buttermilk in batches.  Add the cooled pecans and bake until done.  Frosting - 11/2 slabs of creamcheese + 2 sticks of unsalted butter + 4-5 cups powdered sugar + pinch of salt + 1 tbsp vanilla. Mix and frost the cake. Decorate with more toasted pecans (about 1/2-3/4 cups).  It really smells and tastes like butter pecan icecream!  https://preppykitchen.com/butter-pecan-cake/

 Cut Carrots and Radishes into matchsticks and marinate in salt + sugar + rice wine vinegar for about an hour. Slice the jalapenos, cucumbers and clean out big stems of cilantro (don't chop it finely). Mix sriracha and mayonnaise. Refrigerate everything until ready to use. Wipe some extra firm tofu with kitchen towels, and slide it into thick rectangles. make diagonal cuts on one side, so marinade can go in. Mix salt, sugar, soy sauce and fermented black bean paste and marinate the tofu on both sides. Now mix som Hoisin sauce into the rest of the marinade and brush on the tofu. Bake at 375 until dryish on both sides (turn it once). Heat up some good sandwich bread roll, slice, spread the mayo, layer the cucumbers, tofu, the carrot radish slaw, jalapenos and cilantro and enjoy! 

 In a pot, add a tsp of jeera, 3 cardamom pods, 2-3 kashmiri red chillies, 1 onion - big dice, 2 fresh tomatoes, 1 can of whole tomatoes, 3-4 garlic cloves, small piece of ginger, handful of cashew nuts, handful of cilantro stems, 1 tbsp coriander powder, 1/4 tsp turmeric powder, a pinch of garam masala, 1 tbsp butter, salt, and water, cover and cook for 15 mins. Blend into a puree. Heat some oil + butter, add the gravy and cook for another 10 mins or so. Add Kasuri methi, pinch of sugar, a bit more butter, and diced paneer. Garnish with Cilantro and cream.  https://www.youtube.com/watch?v=tvyuV5Bjnx8

 https://sallysbakingaddiction.com/lemon-poppy-seed-bread/

 Pressure cook mustard leaves for one whistle. Change water, and boil in an open container until cooked. Blend and set aside. Heat oil + ghee, add crushed garlic, red chilli powder, sour yoghurt or buttermilk, and add the mustard paste. Add salt and let it cook for a few minutes. Mix some corn meal or Jawar atta in water and add. Let it cook. Serve with bajra or Jawar dodo