Alfredo Fettucine

1 pound uncooked fettuccine

4 tablespoons extra-virgin olive oil, divided

3 garlic cloves, thinly sliced (about 2 tablespoons)

1 cup panko breadcrumbs

1/4 teaspoon kosher salt, plus more to taste

1/4 cup inely chopped fresh flat-leaf parsley, plus more for garnish

4 ounces Parmigiano-Reggiano cheese, finely grated with a Microplane grater (about 2 1/2 cups), divided

3/4 cup (6 ounces) cold unsalted butter, cubed

Flaky salt

Bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions to just barely al dente. Using tongs, transfer pasta to a colander, and drain, reserving 3 1/2 cups pasta cooking water. Return pasta to warm pot; drizzle with 1 tablespoon of the oil, and gently stir with tongs to coat. Set aside.

While pasta cooks, heat remaining 3 tablespoons oil in a large skillet over medium until glossy and lighter in color. Add garlic; cook, stirring constantly, until fragrant and golden brown, 20 to 30 seconds. Add panko; cook, stirring constantly, until golden brown, 2 to 3 minutes. Transfer to a heatproof bowl; add kosher salt, and stir to combine. Let cool to room temperature, about 5 minutes. Wipe skillet clean. Add parsley and 1/4 cup of the cheese to panko mixture; stir to combine, and set aside.

Add 3 cups of the reserved cooking water to cleaned large skillet; bring to a boil over medium-high. Reduce heat to medium-low. Gradually add butter to skillet, whisking constantly and letting each butter cube melt before the next addition, until butter has emulsified into liquid, 10 to 12 minutes. (Mixture should be at least 180°F, uniformly creamy in color, and starting to bubble if left undisturbed.)

Add pasta to butter sauce in skillet; toss to evenly coat. Cook over medium, stirring constantly, until sauce comes to a boil (you will see bubbles in liquid in center of skillet), 3 to 5 minutes. . Sprinkle with 1 cup of the cheese; toss and stir to evenly coat pasta in cheese and sauce. Add remaining 1 1/4 cups cheese, and cook, tossing and stirring constantly, until pasta is evenly coated in sauce, about 2 minutes. If more liquid is needed for sauce, gradually add additional reserved cooking water 2 tablespoons at a time, stirring and tossing to coat. Remove from heat. Season to taste with kosher salt.

Divide pasta evenly among plates. Top each with 1 tablespoon toasted panko mixture. Garnish with flaky salt and additional parsley. Serve immediately.

Tawa Pulao

Ghee - 2 tbsp.

Oil - 2 tbsp.

Whole Garam Masala (Cinnamon, Clove and Cardamom) - 2 each

Cumin - 1 tsp

Onion - 1, diced

Green Chilli - 2, minced

Ginger Garlic Paste - 2 tsp

Tomato - 1, diced

Mixed Vegetables (Carrot, Potato, Beans, Peas) - 1 cup, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Pav Bhaji Masala - 1 tbsp

Garam Masala - 1 tsp

Salt

Basmati Rice - 1 1/2 cup, soaked in Water for 30 min and cooked

Cilantro

Lime Juice

Heat Ghee and Oil in a large pan.

Temper Whole Garam Masala and Cumin; saute for few seconds.

Add Onion and Green Chilli; cook until caramelized.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Tomatoes and cook until soft and Oil starts oozing out from the Tomatoes.

Add the Vegetables and cook closed for 10 min stirring occasionally.

Season with Turmeric, Chilli Powder, Pav Bhaji Masala, Garam Masala and required Salt.

Add in the cooked Rice and mix well.

Garnish with Cilantro and Lime Juice.

Apple Pie

For the Crust: All purpose flour - 2 cups Ice water - 4 teaspoons Salt - 1/2 teaspoon Sugar - 1 teaspoon Butter - 1 stick For the Filling: Apples - 2 or 3 depending on the size of your pie Sugar - 1/2 cup (depends on how tart the apples are)Brown sugar can also be used Cinnamon powder - 2 teaspoons Lime juice - 1/2 teaspoon (optional) Vanilla extract - 1 teaspoon (optional) AP Flour - 1 spoon Sieve the flour, sugar and salt together. Add the butter and using your finger tips mix it together so that it forms a crumbled mixture. Add the ice water and mix well. Knead to form a dough. Refridgerate for about half an hour so that it turns firm.. Meanwhile prepare the filling. Core and slice the apples finely. Combine it along with the limejuice, sugar, cinnamon and vanilla extract. Leave it for ten minutes until the juices flow out. Add the flour to thicken.. Preheat oven to 425 degrees F.

Divide the dough into two parts. For the lower crust roll the dough into a large circle with a rolling pin. Spray the pie pan (alternatively, a shallow round cake pan can be used) with non-stick spray and lay the rolled out dough over it. Spread the filling evenly over the dough. Dot with small pieces of butter. For the top crust spread the other part of the dough evenly into a circle using a rolling pin. Using a knife or a cookie cutter form thin strips of about 1 inch thick and lay each strip over the filling so as to cover the filling as desired. A weave pattern can also be made for the upper crust. Alternatively, instead of doing such patterns just place the rolled out dough over the filling and make three slits in the centre.

Crimp the edges of the lower and upper crust using fingers or with a fork..Give an egg wash over the top for a nice golden colour..You can also brush the top with milk instead of using eggs.

Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer.

Serve warm or cold.