Rasaswad

 Here's a recipe for working with really nice farm fresh baby carrots. Wash them thoroughly well (do not peel). Remove most of the tops. If the carrot is slightly thick, cut it vertically into two. In a shallow pan, heat some olive oil, add a little bit of butter, minced ginger, and some chilli flakes. Add the carrots and saute till the ginger is golden brown. Add coarsely crushed roasted cumin, salt, black pepper. Sprinkle a bit of water. Once the carrots start to cook slightly, add lime or lemon juice, a little bit of honey and continue to saute till the carrots get a nice glaze. In the end, the carrots should be tender but firm. 

 Gujarati food is known for its balance of sweet and savory flavors, focus on vegetarianism, and its iconic "thali", or platter, which consists of carefully chosen components that constitute a balanced meal. A lot of thought goes into picking each component. Typically, a thali might consist of : - A dry vegetable dish, e.g., stuffed okra, bitter gourd, etc.  - A vegetable dish with sauce, e.g. potatoes cooked in a tomato sauce, or eggplants with potatoes, etc.  - A sprouted bean dish, e.g. mung beans, or flat beans - A lentil dish  - One or two salads - One or two fresh breads - One or two "farsaan" or appetizer type dishes, which are served along with the meal. If two farsaans are served, then one is steamed and the other one is fried. This is often the highlight of the meal, along with the sweets.  - One or two "mishtaans", or sweets, which are also served along with the meal. Again, they are selected to balance different styles.  - One rice dish, which ...

Nice brunch/dinner recipe: https://www.epicurious.com/recipes/food/views/chilaquiles-with-bacon-eggs-and-cheese I had some canned tomatillos sitting in the pantry for a while, so I made the salsa verde from it first. Chop half a white onion into a big pieces, and boil it for 4-5 minutes with some water, a piece of serrano chilli and a couple of cloves of garlic. If using fresh tomatillos, also boil them with the onion. Blend all of this, along with a big handful of cilantro and a pinch of salt. Pre-heat oven to 425. In a skillet, heat some oil, and add a bit of butter. Add 3-4 cloves of minced garlic and add a small can of fire roasted chilles (or fresh serrano). Add the Salsa verde, and let it cook for a few minutes. Add a small can of pinto beans. Once it all comes together in a few minutes, add 4-5 cups of tortilla chips, and stir. Make small indents, and add 5-6 eggs in them (shakshuka style). Add grated cheese (I used Cheddar), and a few more chips here and there (these will...

I followed the original recipe to the T on this one, and it turned out great: https://smittenkitchen.com/2014/08/apricot-pistachio-squares/ Here it is (in case internet plays tricks in the future): Base: 1 cup A.P. flour, pinch of salt, 1/4 cup sugar and a stick of butter. Run through a food processor and place on a parchment covered baking pan, and bake in 350 degrees oven for 15 mins. Cool. Filling: In the same food processor, grind together 3/4 cup pistachios, a little less than half cup sugar, a pinch of salt, and a tbsp A.P. flour. Add 4 tbsp butter and 1 egg. Spread on slightly cooled base. Top with sliced fresh apricots and bake for about 1 hour. Cool and cut into squares. 

It's been three months since we've eaten out, and missing some restaurant style food. So here's what I did: Heat a couple tablespoon of oil in a frying pan. Add whole green beans, and let them cook till they shrivel a bit. Add minced garlic, whites of spring onion and chili garlic sauce. Saute for a few seconds. Then add soy sauce, vinegar, salt, red chili flakes, ground sichuan peppers, a bit of water and some sugar. Let the sauce reduce and coat the beans and serve. Original Recipe: https://dinnerthendessert.com/spicy-chinese-sichuan-green-beans/

Simple joys in life - enjoying the summer bounty... Got some really fresh sugar snap peas from the gardening lady, so here's what I did: Slice the baguette at a bias, drizzle some olive oil and sprinkle a pinch of kosher salt. Cook in a hot grill pan until golden brown on both sides (remember to add olive oil on the other side too). Wash and de-string the peas, put them in a microwave bowl with some water and cook for 1 minute. Drain and shock with cold water. Drain properly and cut them in half at a bias. Add some fresh torn mint and basil leaves. Add salt, pepper, some white balsamic and olive oil. Set aside. On the bruschetta, add a tbsp of fresh ricotta, and top with the pea salad. Serve with some fresh salad on the side. Original recipe: https://celebratingsweets.com/snap-pea-and-ricotta-bruschetta/

Here's the original: http://cookingshooking.com/tag/how-to-make-pav-bread/ I make small adjustments and use a stand mixer. Heat 1 cup milk in microwave for a minute, slightly warm. Add 1 Tbsp sugar and 2 tsp yeast. Mix and set aside. In the mixer bowl, add 1 cup A.P. flour, and 1 cup roti atta, 1 tsp salt, 11/2 tbsp milk powder, and mix for a few seconds. Add the proved yeast + milk mixture, and mix. Once the dough comes together, add 4 tsp butter, and continue kneading until the dough is smooth (5-10 mins). Take out the dough, oil the same bowl, put it back, cover with plastic wrap and set aside for 45 min-1 hour. Spray the 9X9 inch pan. Divide the dough into 16 parts, shape rolls, and set them in the pan. Cover with plastic wrap, and let it rise for another 45 minutes or so. About 10-15 min before the rolls are ready, pre-heat the oven at 375 degrees. Brush the rolls with milk and put the pan in the oven. Bake for 15 mins or until the rolls are golden brown. Once they are o...