Tiramisu

1 1/2 cups heavy whipping cream (360 ml)

8-ounce container of mascarpone cheese , at room temperature (225 g)

1/3 cup granulated sugar (67 g)

1 teaspoon vanilla extract (5 ml)

1 1/2 cups cold espresso , prepared (360 ml)

1 package Lady Fingers, Savoiardi brand available in the cookie aisle at your local grocery store or online

Cocoa powder for dusting the top

Pour the whipping cream into a mixing bowl and beat on medium speed using electric mixers (or a stand mixer). Gradually add sugar and vanilla, continuing to beat until stiff peaks form. Gently fold in the mascarpone cheese until well combined. Set aside.

Pour the coffee into a shallow bowl. Quickly dip the lady fingers into the coffee (avoid soaking them—just dip them briefly on both sides to moisten) and arrange them in a single layer at the bottom of an 8×8'' or similar-sized pan. 

Spread half of the mascarpone mixture over the layer. Add another layer of dipped lady fingers. Spread the remaining mascarpone cream on top.

Generously dust cocoa powder over the top (I use a fine mesh strainer for this). Refrigerate for at least 3-4 hours or overnight before serving.

Grilled Corn with Chile-Lime Spread

Butter - ½ cup, softened

Lime Peel - ½ tsp, grated

Lime Juice – 3 tbsp.

Chilli Powder – 2 tsp

Salt

Corn – 8 with husk

Preheat grill.

In small bowl, mix all the ingredients except Corn.

Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons Butter mixture; reserve remaining Butter mixture. Pull husks up over ears.

Place Corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes.

Serve Corn with remaining Butter mixture.

Chole Chaat

1 cup of chickpeas - soaked in water for 8 hours, drained, and then pressure cooked for 3 whistles

2 tablespoons of oil

1/4 cup of besan (gram flour)

1 tablespoon of grated ginger

1 minced green chili, seeds removed

1 1/2 teaspoons of salt

1 teaspoon of black salt

1/2 teaspoon of black pepper

1 teaspoon of roasted cumin powder

1 teaspoon of mango powder

1 teaspoon of garam masala

2 teaspoons of lemon juice

1/4 cup of tamarind chutney

Heat oil in a saucepan and add the besan, stirring until it becomes golden brown.

Add the grated ginger, minced green chili, and cooked chickpeas to the besan mixture.

Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and add 1/2 cup of water.

Lightly mash the chickpeas and let the mixture simmer on low heat for 10-15 minutes.

Remove from heat and mix in garam masala and lemon juice. Let it sit for at least 30 minutes.

Before serving, drizzle with tamarind chutney and garnish with minced ginger, green chilies, tomatoes, and lemon wedges.

Serve alongside toasted bread slices, French bread, or crispy potato wedges.