Ingredients

• 4 lemons
• 3 times volume of pisco
• 5 table spoon powder sugar
• 5 ice cubes

Instructions

1. Squeeze lemons. Allow some pulp.
2. Shake it all till the ice disappears
3. Put it in freezer for 15 minutes

Ingredients

Crust:
• 1 and 1/2 cups graham cracker crumbs
• 1 tbsp sugar
• 4-5 tbps melted unsalted butter
Cheesecake:
• 3 8-ounce packages full fat cream cheese
• 2/3 15-ounce can pure pumpkin
• 2/3 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
Sour Cream Layer:
• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Instructions

1. Crush the graham crackers (or use cracker crumbs) and mix with the melted unsalted butter and sugar.
2. Put it in an 8-inch spring-form pan and press firmly and evenly. Put the spring form with cracker crust in the oven for 8-10 minutes at 350°F or until it sets. Let it cool while you prepare the rest.
3. With a mixer, beat the cream cheese until smooth, then add the eggs (one at a time). Combine the sugar and the vanilla.
4. Add 2/3 of the cream cheese mix to the spring form with crust. Spread evenly.
5. Mix the pumpkin puree and the rest of the spices to the remaining cream cheese mix.
6. Carefully, spread the pumpkin mix over the cream cheese mix on the spring form. Spread evenly.
7. Bake cheesecake at 350F for 30 minutes and then reduce temperature to 325F for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center. Let cool.
8. Whisk together all the sour cream layer ingredients. Spread this over the warm cheesecake and return to the oven for about 8 minutes.
9. Loosen the cake from the pan by running a sharp knife around the edge of the cake. This will prevent the cake from cracking.
10. Refrigerate for at least 8 hours (preferably overnight) before serving.

Ingredients

• 5 potatoes, peeled and chopped
• 1 bunch spinch (with stems removed)
• 2 tbsp oil
• 1 tsp cumin seeds
• 0.5 tsp red chill powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1.5 tsp salt

Instructions

1. In a pan, heat oil
2. Add cumin seed
3. Once cumin seeds start to pop, add coriander powder, turmeric and and red chill powder
4. Add potatoes and salt
5. Once the potatoes are almost cooked, add spinach
6. Cook till the spinach looses its texture
7. Adjust salt to taste

Ingredients

• 1.5 cup washed Toor Dal
• 4 cup water
• 2tbsp oil
• 1 ping asefotida
• 1 tbsp cumin
• 1 tsp coriander powder
• 1 tsp red chill powder2 tsp amchur
• 1 tsp turmeric powder
• 1 serrano pepper chopped
• 1 small ginger (optionally chopped)
• 1/2 onion chopped
• 2 tomato chopped
• 2 tbsp lemon juice
• 2.5 tsp salt (or to taste)
• 1 tsp garam masala
• 1/2 cup chopped cilantro

Instructions

1. In a pressure cooker, cook toor dal with water
2. In a pan, heat oil
3. Add asofotida and cumin seed
4. When the cumin seeds start to pop, add coriander powder, red chill powder, turmeric powder and amchur powder
5. After a few minutes, add serrano pepper and and ginger
6. Once the peppers are cooked, add onions
7. Once the onions turn transparent, add tomatoes
8. Cook tomatoes till they loose shape
9. Mix everything in pan with the cooked dal
10. Add lemon juice, Garam Masala, salt and cilantro.

Ingredients

• 5 Potatoes (peeled and chopped)
• 7 Carrots (peeled and chopped)
• 1 cup Peas
• 3 tbsp oil
• 1 tbsp cumin seed
• 1 tsp red chill powder
• 1 tsp garam masala
• 1.5 tsp salt (or start with lesser and keep adding to your taste)

Instructions

1. In a pan, heat oil on medium
2. When the oil is heated, add cumin seed
3. Once the cumin seed start to pop, add red chilli powder
4. Add potatoes and carrots and cover the pan
5. Add salt
6. Stir every now and then
7. Once the potatoes are almost cooked, add peas
8. Once the potatoes and the peas are cooked, add garam masala, and adjust salt to taste.

Notes