Portugese Custard Tart

2 sheets frozen puff pastry, thawed (about 17 ounces total) (such as Pepperidge Farm)

1 3/4 cups whole milk

2 tablespoons unsalted butter, plus more for greasing

1 cinnamon stick

1 3-inch strip of lemon peel

1 cup granulated sugar

2 1/2 tablespoons cornstarch

2 tablespoons all-purpose flour

4 large egg yolks

Preheat oven to 500°F. Lightly grease a 12-cup muffin pan with butter. Stack both sheets of pastry on top of each other, then roll into a tight log from one end. Cut the log into 12 (about 1/2-inch-thick) slices. Dip fingertips in water; press the center of each slice down with your fingertips to flatten it. Dip thumbs in water, and gently stretch and pull pastry to form a 3-inch wide shallow bowl. Press each pastry bowl into the bottom and up the sides of each muffin cup extending the edges about 1/4-inch above the top of pan. Leave at room temperature until ready to bake.

Place milk, butter, cinnamon stick, and lemon peel in a medium saucepan over medium.

While milk mixture heats, whisk together sugar, cornstarch, and flour in a medium bowl until combined. Place egg yolks in a large bowl, and whisk until smooth.

When the milk mixture is just beginning to boil, use a slotted spoon to remove and discard the cinnamon and lemon peel. Whisk in the flour mixture, whisking constantly, until thickened but not boiling, about 1 minute. Remove from heat. Gradually add milk-flour mixture to the egg yolks, whisking constantly, until well combined. Strain through a sieve into a heatproof measuring cup with spout.

Divide custard evenly among prepared pastry in muffin cups (about 3 tablespoons per cup).

Bake in preheated oven until dough is golden and the filling is puffed, about 12 minutes. Without removing pastries from oven, increase oven temperature to broil. Broil until filling is browned in spots, 2 to 3 minutes. Remove from oven, let cool slightly, about 5 minutes. Remove from pan; cool completely on a wire rack.

Mexican Street Corn Salad

Oil - 2 tbsp.

Corn - 3 cup

Salt

Cotija cheese - 1/8 cup, crumbled

Onion - 1/2 cup

Galic - 2, minced

Jalapeno - 1, chopped

Cilantro - 2 tbsp.

Mayo - 2 tbsp.

Lime juice - 1 tbsp.

Chilli powder - to taste

Heat Oil in a large nonstick skillet over high heat until shimmering. Add Corn, season with required Salt and toss until Corn is cooked through. Transfer to a large bowl and stir in Cotija Cheese, Onion, cilantro, Garlic, Jalapeño, Cilantro, Mayo, Lime juice and Chile powder. Toss to combine and serve immediately.

Dhal Makhani

Black Urad Dhal - 1 cup

Rajma - 1/2 cup

Oil - 1 tbsp.

Cumin seeds - 1 tsp

Whole Garam Masala - (Cinnamon - 1, Clove - 3, Cardamom - 2, Black Cardamom - 1, Bay Leaf - 1)

Onion - 1, chopped

Ginger Garlic paste - 2 tbsp.

Tomato - 3, pureed

Turmeric - 1 tsp

Chilli powder - 1 1/2 tsp

Cumin powder - 1 tsp

Garam Masala - 1/2 tsp

Kasturi Methi - 1 tsp

Salt

Butter - 4 tbsp.

Heavy Cream - 1/2 cup

Cilantro

Lime juice

Soak Urad Dhal and Rajma in Water overnight. Drain the Water and pressure cook with about 4 cups Water for 3 whistles. Remove from heat and let the pressure come down naturally.

Heat Oil in a large pan. Temper Cumin seeds, Cinnamon, Clove, Cardamom, Black Cardamom and Bay leaf.

Add Onions and sauté until translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add Tomato puree and cook closed for about 5 min or until Oil starts oozing from the mixture.

Season the mixture with Turmeric, Chilli powder, Cumin, Garam Masala, Kasturi Methi and required Salt.

Now add the cooked Dhal and continue cooking on medium heat for about 30 min.

Stir in Butter and Heavy Cream; cook closed on medium heat for another 5 min.

Turn off heat and garnish with more Cream, Cilantro and Lime juice.

Serve hot with Parathas / Kulchas / Naan.