Rasaswad

 Preheat oven to 375. In a pan, heat some olive oil and a spoon of garlic compound butter. Add 2 tbsp of chopped white onion, saute, then add 4-5 chopped mushrooms and saute. Add a bit of cooked spinach. Add a little more butter to one side of the pan and add about a 2 tbsp of  AP flour. Cook the flour, then mix everything and continue cooking. Add about a cup or so of milk to make a thick sauce. Add salt, pepper, whole grain mustard, and a handful of swiss and gruere cheese. Take off the heat. Add 2 egg yolks to this and mix immediately. Butter two glass bowls (one big and one small), and sprinkle grated permesan cheese to prepare the pan. In a mixer bowl, whip 4 egg whites till stiff. Add a bit of egg whites to the main mixture to lighten and then add everything back to the bowl. Fold and remove in the prepared bowls, and bake for about 20-25 minutes. Serve warm.  https://www.epicurious.com/recipes/food/views/spinach-mushroom-and-gouda-souffle-363769

 2 cups thawed frozen coconut 2 cups milk powder 2 cups sugar  1 cup almond flour 1/2 cup coco powder 2 cups milk  1 stick unsalted butter  Dump everything in a pan and keep stirring till the mixture is thick and separated from the pan ~15 mins or so.  Add a dash of vanilla, and transfer to a glass plate/container.  Roast and chop ~1/2 cup of almonds, and garnish. 

 A quick one to put together, when you don't wanna worry about making kaju katli, etc.  In a vitamix jar, mix 1 cup cashew pieces, 3/4 cup walnut bits, 1/2 cup almonds and 1/4 cup pistachios. Also add 11/4 cup sugar, a big pinch of cardamom (ground up is better), and a pinch of saffron. Grind everything together into a powder (slightly coarse is also fine). Remove into a pan and add 3/4 cup water and heat on a medium flame while constantly stirring for about 10-12 mins, until the mixture starts to leave the sides of the pan. Add 3-4 tbsp ghee and mix it well. Remove into a glass container and let it set. Once it's semi set, score it with knives and when completely cool, cut and remove the pieces. Can also garnish with silver varakh if desired. 

 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.