Hearty Spices

Vankaya / Brinjal / Eggplant - Wash and cube ¼ kg Purple Eggplants and place them in salted water. Popu (Seasoning) - Heat 1¼ tbsp of Oil and add ½ tsp of Mustard Seeds and let them splutter. Add a pinch of Cumin Seeds and 5-6 curry Leaves and toss for 10 seconds. Add a pinch of Asafoetida and saute for few seconds. Add the cubed eggplants and stir fry for 5 minutes without lid on medium heat. Stir continously to ensure they don't get burnt. Add 1 tsp of Ginger-Green Chilli paste, Salt to taste and a Big pinch of Turmeric Powder and combine. Cook for 2 minutes and add 1 tsp Coriander Powder, a pinch of Methi Powder and 1 tsp Red Chilli Powder and combine. Cook with the lid on low to medium heat for 20 minutes. Remove the lid and cook on high for 4 minutes. Garnish with chopped Coriander Leaves . Serve hot with rice / rotis.

Rice -  Pressure cook 1 cup Rice with 3 cup Water for 5 whistles. Once the pressure is release, mash the rice and a cup of Milk and mix well. Keep aside.  Add 2 cups of Yogurt and Salt to taste to the rice.  Popu (Seasoning) - In a pan, add 2 tbsp Oil and heat. Add ½ tsp of Mustard Seeds, 1 tsp of Chana Dal, 1 tsp of Urad Dal, ¼ tsp of Cumin Seeds, 2 tsp of chopped Green Chilies, 2 tsp of chopped Ginger, 1-2 Dry Red Chilies, 2 tsp of Peanuts (Optional), 2 tsp of Cashews, 2 tsp of Raisins (Optional) and Curry Leaves to the skillet. Toss them till a nice aroma arises. Mix the popu ingredients to the yogurt rice and garnish with chopped Coriander, Pomegranate Seeds and grated Carrot .

Masala Powder - Heat ½ tsp of Oil in a pan. Roast ½ tsp of Cumin Seeds, 1½ tbsp of Coriander Seeds, ½ tsp of Peppercorns, ¾ tsp of Fennel Seeds, 6-8 Red Chilies, 2 Cardamoms, 1" Cinnamon and 6-7 Curry Leaves on medium heat stirring constantly for 2 minutes. Remove from heat, cool and grind to a powder. Ginger Garlic paste - Soak 1 tsp of Poppy Seeds in warm water for 10 minutes. Make paste of 2 Green Chilies, 8 Garlic cloves, 1" Ginger and poppy seeds. Keep aside. Curry - Heat 1 tbsp of Oil in a saute pan. Add 1 cup of chopped Onions and 5-6 Curry Leaves and saute till transparent. Add ginger-garlic paste and saute for a minute. Then add the washed and cubed 1 kg Chicken to the pan and cook on high heat for 4 minutes. Reduce to medium heat, add Salt to taste, ½ tsp of Turmeric Powder and 1 cup of chopped Tomatoes and mix well. Let the chicken cook for 5 minutes, uncovered. Add 1 cup of Coconut Milk and transfer the contents to a pressure cooker. Pressure cook fo...

Bread - Heat 1/3 cup Ghee / Clarified Butter  in a pan, add the 1 Bread loaf, torn into bite-size pieces and fry till they turn a golden brown. Remove and keep aside. Nut Powder - In the same pan, heat 1 tsp of Ghee , toast 2 tbsp of Almonds and 2 tbsp of Cashewnuts . Grind them along with 6 Cardamoms to fine powder, leaving few toasted almonds and cashew nuts aside for garnish. Halwa -  In a saucepan, boil 1 litre Milk with 1¼ cup of Sugar , stirring till it blends into the milk. Add the fried bread pieces and the  1 tsp of Ghee to this mixture. Let it simmer till the bread pieces turn soft and cook in the milk mixture. Add the nut powder and combine well. Garnish with the toasted almonds and cashew nuts. Serve warm or refrigerate until chilled and serve.

Dal (Lentils) - Pressure-cook 1 cup Masoor Dal with ½ tsp of Turmeric Powder and a cup of Water for upto 2 whistles. Mash the dal and keep aside. Popu (Seasoning) - Heat 1 tbsp Oil in a pan, add ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds, 2 Red Chillies and ¼ tsp of Asafoetida . Once the mustard splutters, add Few finely chopped Curry Leaves and toss. Veggies - Add 1 tsp of finely chopped Green Chillies, 2 tsp of finely chopped Ginger and 2 tsp finely chopped Garlic . Combine well and add ½ cup of finely chopped Onions and saute till onions are soft. Add ½ tsp of Chilli Powder, ½ tsp of Coriander Powder and Salt to taste . Immediately add 1 cup of chopped Tomatoes and saute till tomatoes are mashed. Add a cup of water and allow to boil and simmer for 5 minutes. Finally add the cooked dal and ½ tsp of Kasuri Methi and mix well. Remove from heat when desired consistency is reached. Serve hot with rotis / rice.

Rice - Wash and soak 2 cups of Basmati Rice for ½ hour. Masala - Heat a tbsp each of Ghee and Oil in a pan. Add ½ tsp of Cumin Seeds and ½ tsp of Shahjeera and let them splutter. Add 6 Cloves, 2” Cinnamon Stick, 5-6 Cardamoms and 2 Bay Leaves and toss them till a nice aroma arises. Veggies - Add ½ cup of chopped French Beans, 1 cup of cubed Potatoes, 1 cup of cubed Carrots, 1 cup of Cauliflower florets, ¼ cup of Green Peas, ½ cup of chopped Capsicums  and 3 Green Chillis , slit lengthwise. Cover and cook for 10 minutes. Add 2 tsp of Ginger Garlic paste and saute for a minute. Pulav - Add soaked rice and fry for 2 minutes. Then add 2 tbsp of chopped Mint Leaves, 1 tbsp of Coriander Leaves, ¼ tsp of Garam Masala Powder and Salt to taste . Stir well and add Add 3¾ cups of Water and cover and cook till done. Garnish - Fry 1 cup of sliced Onions in 2 tbsp of Oil till brown on low heat. Garnish the Rice with the fried onions and 1 tbsp of chopped Coriander Leaves ...

Puffed Rice - Take a big bowl and fill half of it with water. Add 8 cups of Puffed Rice in it and soak them. After 5 minutes, take handfuls of ouffed rice and squeeze the water out. Place them in a colander to drain. Upma (Mixture)- Heat 1 tbsp Oil in a skillet over medium heat. Add and fry a Sprig of Curry Leaves, ½ tsp of Cumin Seeds and ½ tsp of Mustard Seeds . Add finely slices pieces of a large red Onion, ¼ cup Peanuts, 4 Green Chilies and a ripe Tomato . Saute for 5 minutes till the tomato is cooked. Add ½ tsp of Turmeric and Salt to taste . Stir fry for 2 minutes and turn off the heat. Add the puffed rice to the hot mixture and mix well. Add finely chopped ripe Avacado, 2 tbsp chopped Cilantro, Juice of 1 Lime and 1 tbsp powdered Chana Dal (with Coriander Seeds, Red Chili and Garlic) . Combine well gently. Serve hot.