Hearty Spices

Blend the 2 cups of Mango Pulp / 2 cups of Mango Pieces along with ½ liter of Milk for 15-20 seconds. Add 1½ tbsp of Sugar , Pinch of Cardamom Powder , crushed ½ cup of Ice and blend for another 30 seconds and serve chilled immediately.

12-15 baby potatoes, (smallest possible) 2 medium onions, finely sliced 1½ tsp coriander seeds 1½ tsp jeera seeds 4 garlic cloves 2 tbsp thick tamarind pulp 1 pureed tomato A sprig of curry leaves ½ tsp sugar 2 tbsp oil Salt to taste Coriander leaves to garnish Boil the potatoes in water or pressure cook for 2 whistles. Let them cool. Peel the skin and poke with fork. Grind the coriander seeds with cumin seeds and garlic cloves to a coarse paste. Heat 1 tbsp oil in a pan, add ground paste, tamarind pulp and tomato puree, salt, sugar and curry leaves. Cook on low flame until oil separates. Heat 1 tbsp oil in a pan and caramelize the sliced onions on medium flame until golden brown in color. Add a pinch of sugar to it while frying. Add potatoes to the gravy and stir well and cook for 2 mins. Add fried onions to it and mix well. Reserve some fried onions for garnish. Garnish with coriander leaves and some fried onions.

Batter - Clean and soak ¾ cup of Urad Dal, 3 cups of Idli Rice, 1 cup of Beaten Rice / Poha and 1 tsp of Methi Seeds in water for 6 hours or overnight. Grind them to a fine paste; add ¼ cup of Yogurt, Salt to taste and mix well. Leave the batter to ferment for atleast 9 hours or overnight Dosa - Heat a pan; pour the batter (do not spread like normal dosas, these dosas taste better when they a little thicker) and drizzle Oil on the sides. Cover cook on medium heat until golden brown crust forms. Do not flip it to the other side, serve hot 3-4 dosas as a set with Peanut Chutney.

Rice - Cook 2½ cups of Basmati Rice in  5 cups of Water along with 2 Bay Leaves, 3 Cloves, 1" inch of Cinnamon, 5 Cardamoms, 1 Marathi Mogga / Star Anise, 6-7 Mint Leaves, ½ tbsp of Oil and ¾ tbsp of Salt till half cooked. Strain the water and spread the rice on a large wide plate. Allow cooling.  Biryani Masala Powder - Ground 4 Cloves, ½″ Cinnamon, 2 Cardamom, ¼ Star Anise, ¼ tsp Shahjeera and 5 Peppercorns to a fine powder. Gravy -  Heat 1½ tbsp Oil + 1½ tbsp Ghee in a pan, add 2 large sliced Onions , sauté for 8-10 minutes till caramelized. Remove half of the caramelized onions and keep aside. To the remaining half caramelized onions, add 5 slit Green Chilies, a tbsp of chopped Mint Leaves, a tbsp of chopped Coriander Leaves and ½ tbsp of Ginger Garlic Paste and sauté for 2 minutes. Add ¼ tbsp of Red Chili Powder, ½ tbsp of Coriander Powder and biryani masala powder and Salt (just enough for the egg masala) and combine well. Add a small ch...

Peel and cut a ripe Mango to small pieces and blend well in a blender. Add 1 tbsp of Sugar or Maple Syrup, a pinch of Cardamom Powder and puree till smooth. Add ½ cup of Yogurt, ½ cup of Water or Ice and blend until well mixed. Refrigerate for about 15 minutes. Pour into tall glasses and garnish with chopped Almonds & Pistachios .

Peel and chop  4 large Carrots into small pieces. Heat 1 tbsp of Oil in a pan and splutter ½ tsp of Cumin Seeds. Add and saute a chopped small Onion, 2 tsp of crushed Garlic, 3-4 slit Green Chillies till the onions are translucent. Add ½ tsp of Coriander Powder, ¼ tsp of Chili Powder, ½ tsp of Turmeric Powder, Salt to Taste and mix well. Add chopped carrots; mix and cover cook on medium heat for 3-4 minutes until the carrots are tender. Remove the cover and saute for another 4-5 minutes. Garnish with chopped Cilantro and serve hot with roties or chapaties or rice.

Egg Mixture - Beat 3-4 Eggs with 1 tbsp of Milk and Pinch of Salt . Keep aside. Scrambled Egg (Egg Bhurji)- Heat 2 tsp of Butter / Oil in a pan. Add 3 tbsp of Minced Onions, 3 tbsp of chopped Green Bell Pepper, 1 Jalepeno or 1/8 tsp of Chilli Flakes, 2 tbsp of Grated Carrots and saute until they soften. Add ¼ tsp of Turmeric, ½ tsp each of Cumin Powder and Coriander Powder, Pinch of Garam Masala, 2 tbsp of Chopped Coriander Leaves and combine for a minute. Add 3 tbsp of Chopped Tomato and saute for 3 minutes. Add the beaten eggs and keep stirring until it's almost dry. Serve hot, sprinkled with a dash of Lemon Juice , 1 tbsp of chopped Spring Onions, chopped Coriander Leaves and with bread toast.