Hearty Spices

Soak a tbsp of Tamarind Paste and 2 large Tomatoes, diced in 5 cups of Water for 30 minutes. Gently press the tomatoes and tamarind and sieve the water. Grind 2 cloves of Garlic cloves, 2 tsp of Cumin Seeds and ½ tsp of Black Pepper Seeds into a smooth paste. Heat 2 tsp of Oil in a saucepan, saute few Curry Leaves, 2 broken Red Chilies, a pinch of Mustard Seeds, a pinch of Cumin Seeds and a pinch of Fenugreek Seeds . Add the reserved Water and bring it to a boil. Add the ground mixture and let it boil one more time. Mix in the Salt to taste, a pinch of Turmeric Powder , garnish with few chopped Coriander Leaves and serve with white rice.

Dal - Wash and pressure cook 1 cup Toor Dal (Kandipappu), 1 cup of Methi Leaves, plucked from stems and cleaned, 10-12 slit Green Chillies, 1 tsp of Turmeric Powder with 2 cups of Water till 4 whistles. When the pressure is released, remove the lid, add salt and mash it to smooth paste with a wooden masher. Add 1 tbsp of Tamarind Paste, Salt to taste  and mix well. Seasoning - Heat 1 tsp of Oil and 1 tsp of Ghee in a pan, add and saute a chopped Onion and a chopped Tomato . Add 2 crushed Garlic Cloves, 1 tsp of Mustard Seeds, 1 tsp of Cumin Seeds, 2 dried Red Chillies, Few Curry Leaves and l et them splutter. Add the mashed dal to this seasoning, and cover cook on low heat for 5 mts. Remove from heat and s erve hot with rice and papad.

100 gms Chocolate (54% or 85 % cocoa content), melted and cooled slightly 1 cup (240gm) Wheat Flour 7 tbsp Walnuts, ground 1½ tsp Baking Powder ½ tsp Baking Soda 1 Banana, pureed 7 tbsp of Honey 6 tbsp Oil ` 1/3 cup (80ml) Milk Few Walnut halves, for topping Pre-heat the oven at 180 C / 350 F and grease a mini muffin tray. Whisk together the pureed banana, oil, honey and milk and keep aside. In another bowl, mix together the flour, ground walnuts, soda and baking powder. Make a well in the centre of the flour mixture and tip in the banana mixture. Fold in till everything is just moistened. Fold in the cooled chocolate. Fill the moulds ¾ of the way with the mixture and top with a walnut half. Place the tray in the centre of the pre-heated oven and bake for 15-17 minutes or till a toothpick inserted through the centre of the oven comes out clean. Cool in the tray for a few seconds and remove the muffins to a rack to cool completely. Makes -12 regular cupcakes.

1½ cup Fresh Coriander Leaves, packed ¾ cup Roasted Peanuts 3-4 Green Chilies 1 tsp Jaggery or Sugar Small gooseberry sized Tamarind (soak in 2 tbsp warm water) 2 tsp Oil Salt to taste Heat oil in a pan, add the green chilies and coriander leaves and fry till for 2-3 mts. Remove and cool. Grind the peanuts, green chilies, coriander leaves, tamarind, and salt. Add few tbsps of water and make a fine paste. Serve with Dosas or Punukulu.

Wash the 2  cups of Poha (Rice Flakes) thoroughly with 300 ml Cold water in a strainer / colander. Keep aside. Heat  2 tbsp of Oil in a pan; add 1/4 cup of Peanuts and roast until light brown. Drain and keep aside.  In the same pa n , add 1 tsp of Mustard Seeds, ½ tsp Cumin Seeds, a pinch of Hing, thinly slit 2-3 Green Chillies, 4-5 Curry Leaves and toast till they splutter. Add thinly sliced Onion  and saute for 3 minutes till the onions are transparent. Add a thinly chopped, peeled medium Potato  and fry for 2 minutes. Add  1 tsp of Sugar, Salt to taste, 1 tsp of Turmeric Powder and cook until potatoes loose their rawness, 5 minutes. Add 3 tbsp of Water and cover cook on medium for 8-9 minutes. Finally, add the soaked poha and mix, evenly coating with oil and spices. Add 3 tbsp of Water around the edges of the pan and cover cook on medium for 6 minutes. Remove from heat, add the roasted peanuts, Lemon Juice, as needed, chopped Coriander Lea...

1 cup Flour 1 tbsp Sugar 1 Egg 1 cup Milk ¼ cup Dried Cherries/raspberries (opt) ½ tsp Baking Powder ½ tsp Vanilla Essence 1 tsp Butter A pinch of Salt ½ tsp Butter for frying Beat the egg and then add milk. Gradually add the flour and the baking powder while continuing to blend. Add the sugar, salt, butter and vanilla essence and mix well. Blend in the cherries. Heat the pan and add the butter. Coat the entire pan with the melted butter. Pour a ladleful of the batter onto the pan. Do not spread it with the ladle. Allow the batter to flow and form a circle. Cook for a minute and turn over. Cook on the other side for about half a minute and then transfer to a plate. Repeat with the remaining batter. Stack the pancakes on a plate and serve hot with maple syrup.

1 cup Dates, finely chopped ½ cup Honey Take the dates in a cup and add honey. Soak for about 30 minutes to soften and sweeten the dates. 2 eggs, at room temperature Break eggs into a cup and beat with a spoon. **Can remove yellows. Can replace the eggs with a mashed, ripe banana. 2 cups All Purpose Flour ½ cup Brown Sugar or White Cane Sugar ½ tsp each - Baking Powder, Baking Soda and Cardamom Powder ¼ cup Butter, at room temperature ½ cup Milk 1 cup Walnuts, finely chopped Sift and add flour to a big vessel. Stir in sugar, baking powder, soda and cardamom powder. Mix. Add butter, milk and eggs. Also walnuts and dates along with the honey they are soaked in. Combine all thoroughly. If the batter is too tight, adjust the consistency by adding little bit more milk. Pour the mixture into a cake pan. Level it evenly. Preheat the oven to 350 F. Place the cake pan in the bottom rack for the first 15 minutes, and then move the pan to the top rack. Bake for about a total 30 minutes, until the...