Rasaswad

 As M. Teaches me all about Abukana culture, on a Friday evening, when we couldn’t figure out what take out food to get, M. Decided to make a dish. We started pulling out ingredients, with me not knowing where it’s going, but trusting the process. The chef started chopping the ingredients and asked for help when she needed. But she was very particular about how each vegetable was cut. She wanted things diced quite small, and asked me which vegetables can be eaten raw and which ones needed cooking. So I gave some inputs and then towards the end, I nudged her into adding some protein in the form of Paneer and making a salad dressing that would bring it all together. The end dish was truly stunning and we couldn’t possibly have gotten something like this from takeout. The almost five year old chef had truly created a masterpiece . So here’s the recipe:  Cut green beans into an inch long piece. Microwave with a bit of water for a minute and drain. Dice cauliflower, broccoli and ca...

 Brown 11/2 sticks butter and cool. Mix 1 ripe banana, 1 tsp lemon juice, 1/2 cup each of white and brown sugar, a tsp vanilla, 1 egg yolk, and half a tsp of salt. Mix with the browned butter. Add 2 cups flour and a tbsp of baking soda, 1/2 pack white chocolate chip cookies. Cool the doughy and bake the cookies.  https://www.bakedambrosia.com/brown-butter-banana-white-chocolate-chip-cookies/

Kernels from two ears of corn, 2 chopped scallions, hand full of chopped cilantro, 1/2 cup grated sharp cheddar, 1 egg, some corn atta, about 1/4 cup AP flour, 1-2 tbsp sooji, salt and pepper. Mix everything and make small pancakes on cast iron and shallow fry on both sides.  https://smittenkitchen.com/2018/07/corn-fritters/

Mix grated paneer, grated boiled potato, grated carrots, grated/finely chopped cabbage, finely chopped green chillies, finely chopped cilantro, ginger garlic paste, salt, red chilli powder, coriander powder, roasted cumin powder, chat masala, pinch of garam masala, corn flour, and mix everything into a nice dough. Make flat oblong tikkis, make a paste of AP flour, salt and water. Dip the tikkis in the batter, roll in panko breadcrumbs and shallow fry on a cast iron griddle. Serve with ketchup, chutney. 

 In a measure cup, warm 1 cup water + 1/4 cup milk and heat in microwave for a minute. Add 2 tbsp sugar + 21/4 tsp active dry yeast. Add it to the mixer bowl and let it it prove fora bout 5 minutes. Add 4 tbsp room temperature butter + 1/2 tsp salt + 31/2 cups flour in stages. (I think I might have added about 4 cups) flour until you get a super soft dough. I mixed AP flour, with a few tbsp each of elmer wheat, roti atta, einkorn and spelt. Once you get the dough of good soft consistency, let the mixer knead it for another 4-5 minutes, until it doesn't stick. Take the dough out, oil the bowl and out the dough ball in there, cover and let it rise for about 11/2 -2 hours. Butter a loaf pan. Punch, and take the dough out and roll it into an 8X11 inches rectangle. Roll from the narrow side and drop it seam side down in the pan, let it rise another hour. Preheat oven to 350. Brush the bread with a bit of milk, and bake for about 25-30 minutes. let it cool for a few and take out on a coo...