Tiramisu Sundae

2 tablespoons mascarpone

1/4 cup heavy cream

3 scoops coffee ice cream, divided

3 tablespoons cooled espresso or coffee liqueur, divided

3/4 teaspoon Dutch-process cocoa, divided

3 crunchy ladyfingers, coarsely crumbled, divided

1 chocolate hazelnut–filled rolled wafer cookie (such as Pirouline)

Stir mascarpone in a medium bowl until smooth, about 30 seconds. Gradually add heavy cream, whisking constantly, until soft peaks form, 2 to 3 minutes.

Place one scoop ice cream in a pint glass. Pour 1 tablespoon cooled espresso over ice cream, and top with about 2 heaping tablespoons mascarpone cream. Dust with 1/4 teaspoon cocoa. Sprinkle with half of the crumbled ladyfingers. Repeat process twice, ending with mascarpone cream and cocoa. Garnish with rolled wafer cookie.

Tomato Rice

Basmati rice - 2 cups Onion - 1 medium sized finely chopped Tomato - 5 or 6 medium sized ones Garam masala - 1 teaspoon Coriander powder - 1teaspoon Jeera/Cumin powder - 1 teaspoon Red chili powder - 1 teaspoon Turmeric powder - 1/2 teaspoon Green chillies - 2 Ghee / Oil - 3 teaspoons Cumin /Fennel seeds - 1 teaspoons 5 or 6 cashews Salt to taste Puree the tomatoes in a mixie. Add oil or ghee in a pressure cooker and roast the cashews until golden brown. Then add the cumin seeds..Once they splutter add the onions and saute till they turn translucent. Now add the tomato puree and cook for a minute. Instead of pureeing the tomato you can also add finely chopped tomatoes. But you will have to reduce the amount of water as the tomatoes give off some water. Add the garam masala, coriander, cumin, turmeric and chilli powder..Also add salt. Cook for a minute and add the required amount of water. For two cups basmati rice add four cups water..I added 3 1/2 cups water and 1/2 cup milk. This gives more richness to the rice..Close the pressure cooker and cook until three whistles. Garnish with one teaspoon ghee and coriander leaves. Serve with raita of your choice.

Scrambled Eggs

Egg - 3 Heavy Cream - 1/4 cup

Salt & Pepper

Butter - 1 tbsp.

Creme Fraiche - 1 tbsp.

Chives

Whisk together Eggs, Heavy cream, a pinch of Salt and Pepper in a medium bowl until the mixture is homogenous.

Melt Butter in a nonstick skillet over medium heat. Add the Egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add Creme fraiche and Chives. Stir until the Creme fraiche is fully incorporated and Eggs are just set.

Transfer to a plate and serve immediately.