Hearty Spices

Toast 3 tbsp of Sesame seeds in a pan till they turn a light brown in color. Cool and pound them into a coarse powder. In a pan, Heat 2 tbsp of Oil in a pan; saute 10-12 Red Chillies for a minute. Add and saute 6-7 Garlic cloves for another 2 minutes. Remove from heat. Grind them into a coarse paste. On low heat, add a big bunch of washed Gongura Leaves to the same pan and cover cook till the leaves wilt. After cooling, add the wilted leaves and grind to a smooth paste. Add the pounded sesame seeds along with some Salt to taste. Serve with hot rice.

3 or 4 Drum Sticks cut into long pieces a Fistfull of sambar onions Any desired vegetable cut into slightly big pieces (brinjal, okra, beetroot, carrot, tomato) 2-3 Green Chillies ½ cup Toor Dal A small lemon size tamarind 2 tsp Udipi Sambhar powder (see recipe below) 1 tsp Jaggery (or more to suit your taste) ½ tsp Turmeric Powder Small Bunch of Coriander Leaves, finely chopped 1 tbsp Oil Salt to taste ¼ cup Fresh Coconut scraped or dessicated coconut For Sambar Powder: 1 tbsp Urad Dal ½ tbsp Channa Dal 2 tsp Cumin Seeds 1 tbsp Coriander Seeds ½ tsp Fenugreek Seeds 4-6 Dry Red Chilli Tempering: 1 tsp Mustard Seeds 1 Dry Red Chilli ¼ tsp Asafoetida Few Curry Leaves 1 tbsp Oil Wash and pressure cook the toor dal and mash it. Soak tamarind in water for some time and extract the pulp. Peel sambhar onions. Heat some oil in a pan and add slit green chillies onions and turmeric powder. Saute on medium flame for about 3 minutes till the onions turn glossy and translucent. Microwave vegetables...

1½ cup Kala Chana, soaked in water overnight 2 medium Onions, chopped fine 1 tsp Ginger, grated 4-5 Green Chilies, minced or sliced into fine rounds 3 small Tomatoes, chopped 1 tbsp Red Chili Powder 2 Bay Leaves 1" Cinnamon 2 Black Cardamom, left whole 1 tsp Cumin Seeds 1 tsp Chana / Chole Masala or ½ tsp garam masala Salt to taste 2 tsp Oil Fresh Coriander, chopped, for garnish ½ cup Curd 1 tsp Lemon Juice ½ tsp Chat Masala Pressure-cook the soaked kala chana with the bay leaves, whole black cardamom pods and cinnamon stick in enough water to cover the chana fully. (For 3 whistles). Remove the bay leaves, the whole cardamom and cinnamon stick and discard the water. In a wide pan, heat the oil. Add the grated ginger, the chopped green chilies & cumin seeds. Fry for a minute, then add the chopped onions. Fry till the onions become soft and are beginning to turn slightly brown. Add the chopped tomatoes and the garam masala/chana or chole masala and stir. Add ½ cup water and cook...

Flours - Seive together 2 cups of All Purpose Flour, ¼ tsp of Baking Soda, ¼ tsp of Baking Powder and ½ tsp of Salt . Keep aside. Coffee - Add 1 tbsp Hot Water to 2½ tbsp Instant Coffee Powder in a cup. Keep aside. Cream - In a bowl, cream together 1/3 cup of Butter, ½ cup of Brown Sugar and ½ cup of White Sugar until well blended. Beat in a Egg, 1½ tsp Vanilla Essence and 1 tbsp Milk until light and creamy. Dough - Add the coffee mixture to the cream and mix well. Mix in the sieved flours until just blended. Freeze - Cover the dough with plastic foil and place in refrigerator for 10-15 minutes. Prepare small lemon sized balls and place on baking sheet that has been lined with aluminium foil. Place each ball about 2 inches apart as they will spread. Lightly flatten the balls with a fork. Sprinkle some sugar on top of each ball. Bake - Bake in a pre-heated oven at 200 C for about 10-12 mts till the edges are slightly toasted or till done. Once baked, the cookie will feel sof...

                         Dry roast ¾ cup of Moong Dal for 3-4 minutes and pressure cook it along with a cup of Rice in 4 cups of Water for 3 whistles. Dry roast 1 tsp of Cumin Seeds, ½ tsp of Black Peppercorns and pound them to fine powder. Keep aside. Heat a tsp each of Ghee and Oil in a pan; splutter a tsp of Mustard Seeds and ½ tsp of Urad Dal till golden brown. Add and saute few Curry Leaves, a broken Red Chilli, 2-3 slit Green Chillies, minced 2 inches of Ginger, 8-10 broken Cashewnuts for 3-4 minutes. Add the cooked rice and moongdal mix, a tsp of Jaggery, a cup of Milk, powdered cumin and peppercorn , a pinch of Turmeric Powder, ½ cup of Grated Coconut and mix well. Cook for 6-7 minutes on low heat, add Salt to taste, a tsp of Lemon Juice and combine. Serve hot with Sambar or chutney.

2 cup Basmati Rice 1 cup cubed Carrots ½ cup cubed Yellow Pepper Salt to taste 3½ cup Water (may need more later) 2 tbsp Oil To be ground together to a thick, rough consistency with 3 tbsp of water- 1 cup Spinach Leaves Small bunch of Coriander Leaves ½ cup Cashew Nuts 2 Green Chillies, halved 1 small Onion, chopped 3 cloves Garlic, peeled and halved 1 tbsp Lemon Juice Popu: 1 whole Red Chilli, halved 1 tsp Cumin Seeds 2 Bay Leaves Spice powders: ½ tsp Turmeric Powder 1 tsp Cumin Powder 1 tsp Garam Masala Powder Heat oil in a thick-bottomed pan. Add the ingredients for tempering. When the seeds begin to sizzle, add the carrots and yellow pepper and stir for about 2 minutes. Add the spinach mixture and stir constantly over medium heat for about 5 minutes. Add the rice and the powdered spices, salt and stir well, scraping the bottom of the pan to avoid burning. Do this for about 4 minutes. Add the water, stir and bring to a boil. Reduce the heat to low, cover and cook till the rice is do...

Marinade - Mix 3 tbsp of Yogurt, 1 tsp of Chilli Flakes, ¼ tsp of Turmeric, 1½ tsp of Ginger Garlic Paste, 1½ tsp of Vinegar / Limejuice, 1 tsp of Ajwain, Salt to taste  and finely chopped 2 Shallots in a bowl. Make a few slits over the 5 Chicken Drumsticks and apply the marinade; let the chicken marinate in the fridge for about 5-6 hrs. Remove and bring to room temperature before grilling.  Ajwain Basting - Roast  ½ tsp of Ajwain  in a pan for a 30 seconds or till it starts to change color. Add 2 tbsp of Oil  and let the seeds fry for a minute. Keep aside for ½ hour. Grill - Pre-heat the oven on the grill at 180C and cook the chicken for about 20 mins (turn it over atleast twice), or till the juices run clear, basting occasionally with the ajwain oil and the remaining marinade.