Namak Paara

AP Flour - ½ cup

Wheat flour - ½ cup

Rawa - 2 tbsp.

Salt

Carom seeds - ¼ tsp

Oil - 2 tbsp.

Water - ⅓ cup

Oil for frying

Mix the flour, semolina, salt, carom seeds, and oil together, using your fingertips until the mixture resembles breadcrumbs.

Add water as needed to create a firm yet smooth dough. Cover with a damp cloth and allow it to rest for at least ten minutes.

Knead the dough for another minute and divide it into two equal parts.

Form each portion into a flat ball. Roll them into 9-inch circles with the thickness of salted crackers.

Prick the rolled dough all over with a fork to prevent the paras from puffing during frying.

Cut each rolled dough into pieces about half an inch wide and 2 inches long. Note: you can cut them into any shape you prefer.

Heat oil in a frying pan over medium heat.

The oil should be at least 1 ½ inches deep. To test if the oil is ready, drop a small piece of dough into the oil. It should sizzle and rise slowly.

Add just enough namak paras so they can be easily turned while frying. Fry them until both sides are light golden-brown.

Once the namak paras cool to room temperature, they should become crisp.

Spicy Namak Paara:

AP flour - 2 cup

Rawa - ¼ cup

Salt

Pepper - 1 tsp

Chilli flakes - 1 tsp

Cumin - 1 tsp

Kasuri Methi - 1 tbsp.

Oil - 4 tbsp.

Water - ¾ cup

In a bowl, thoroughly mix all the dry ingredients: all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Then add the oil and mix well.

Gradually add the chilled water, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover and let it sit for at least fifteen minutes.

Knead the dough and divide it into two equal parts. Shape each part into a flat ball. Roll them into about 10-inch circles, ensuring they are not too thin.

Prick them with a fork all over the rolled dough, on both sides. This prevents the paras from puffing while frying.

Cut each rolled dough into pieces about 1/2-inch wide and 3 inches long. Note: you can cut them into any shape you desire.

Heat oil in a frying pan over medium heat.

The frying pan should contain at least 1-1/2 inches of oil. To check if the oil is ready, put a small piece of dough in the oil. It should sizzle and rise slowly.

Ensure you add just enough paras so they can be easily turned while frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes.

After the Spicy Namak Paras have cooled to room temperature, they should become crisp.

Tres Leches Cake

Tres leches, which means “three milks” in Spanish, refers to the Whole milk, Condensed milk and Evaporated milk that make up the creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. Serve with thick garnish of softly whipped cream and some berries or sliced fruit to complete the presentation.

AP Flour - 1 1/2 cup

Baking powder - 1 tsp

Salt Butter - 1/2 cup

Sugar -1 cup Egg - 5, at room temperature Vanilla extract - 1 tsp Whole milk - 2 cup Sweetened Condensed Milk - 1 can Evaporated Milk - 1 can

Whipped Cream - 1 1/2 cup

Preheat oven to 350 F. Grease and flour a 9x13 inch baking pan.

In a medium bowl, whisk the AP Flour with Baking powder and a pinch of Salt.

In the bowl of a stand mixer fitted with the paddle, cream Butter and 1 cup Sugar. Add Eggs and 1/2 tsp Vanilla extract at medium-high speed until light and fluffy,. Add half of the Flour mixture and mix at low speed until just incorporated. Gradually add the whole Milk, then mix in the remaining Flour mixture.

Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the Cake springs back to the touch. Transfer the baking dish to a rack and let the Cake cool for at least 30 minutes.

Combine the Whole milk, Condensed milk and Evaporated milk together and keep aside.

Using a fork, poke holes all over the cooled Cake. Gradually pour the Milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Cut the Cake and serve with Whipped cream and Mint.

Tomato Pasta Sauce

Tomato - 10

Olive Oil - ¼ cup

Onion - 1, chopped

Garlic -4 cloves, minced

Thyme - 1 tsp

Sugar - 1 tsp

Pepper - 1 tsp

Red Pepper Flakes - 1 1/2 tsp

Balsamic Vinegar - 1 tsp

Salt

Basil leaves - 6

Boil water in a pot and drop the ripe Tomatoes in the boiling water. Boil for half a minute to a minute. Peel the Tomato skin and cut the Tomato into half. Remove the seeds and let the juices through a strainer. We will be using the juice later.

Puree the Tomatoes in a food processor. Set aside.

Heat Olive oil in a pan and add in chopped Onion, minced Garlic and Thyme.

Cook the Onions until soft and translucent about 3-4 min in medium flame. Add in Tomato puree along with the strained juices.

Add a teaspoon of Sugar. Pepper, Red pepper flakes along with Balsamic Vinegar and required Salt.

Simmer the sauce for 10 min in medium flame until a thick sauce forms.

Switch off the flame and tear some fresh Basil leaves and add it to the pasta sauce.

Pasta sauce is now ready. You can store this sauce for up to a week in the refrigerator.