Hearty Spices

Beat 2 cups of Yogurt with 1 tsp of Sugar in a bowl. Add 2 handsful of Boondi, ½ tsp of Dry Mint Leaves and 1 tbsp of Coriander Leaves to the yogurt and mix well. Sprinkle ½ tsp of Roasted Cumin Powder, a pinch of Garam masala powder, a pinch of Black pepper powder, a pinch of Red Chili Powder, a pinch of Black Rock Salt Powder and Salt to taste and mix well. Serve chilled as a side dish for any Pulav.

Dal - Wash and soak 1 cup of Toor Dal for about 20 minutes. Boil the dal in a pressure cooker for 3-4 whistles in 2 cups of Water . Heat a  tsp Oil &  tsp of Ghee in a deep sauce pan. Add a tsp of Mustard Seeds, a tsp of Cumin Seeds, a pinch of Turmeric and allow them to splutter. Add 2-3 Torn Red Chillies, a crushed Garlic Clove and a sprig of Curry Leaves and saute for 2 minutes. Add a  thinly sliced, small Red Onion, slit 3 Green Chilies ,  a pinch of Hing and saute until Onions are golden brown. Add a big chopped  Tomato and  saute till tomato is cooked. Add a  tbsp of Tamarind Paste , cooked dal, 1 tsp of Red Chili Powder, ½ tsp of Turmeric Powder and Salt to taste . Mix well adding 3 cups of Water and bring it to boil on low heat. Garnish with chopped C oriander leaves and serve warm with rice.

Prep - Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. Dry Ingredients - In a large bowl, whisk together 2½ cup of All Purpose Flour, 1½ tsp of Baking Powder, ½ tsp Salt, 1½ tsp of Ground Cinnamon, ½ tsp of Ground Cardamom, ½ tsp of Ground Allspice and ¼ tsp Ground Cloves . Batter - In a medium bowl, whisk together 1/3 cup of melted Butter, 2 large Eggs, 1¼ cups of Milk and 1 tsp of Vanilla Extract . Pour into flour mixture and stir until partially combined. Add 2 cups of shredded Apples, ¾ cup of chopped and toasted Pecans and continue to mix until all ingredients are well combined. Pour into prepared pan. Bread - Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, and then turn loaf out onto a wire rack to cool completely. Serve warm or cold along with cream cheese. Store in an airtight container when cool; the bread will keep we...

Mutton - Wash 250 gm Goat meat (Mutton) and chop into medium chunks. Pressure-cook the mutton with ¼ tsp of Ginger-Garlic Paste, a pinch of Salt and Turmeric Powder along with a cup of Water . Pressure cook till the mutton is well cooked and tender. Drain the stock from the mutton. Vepudu (Fry) - Heat a pan with 2 tsp Oil , saute finely chopped 1 medium onion, slit 4 medium Green Chilies and 5-6 Curry Leaves . When the onions light brown in color, add 1 tsp Ginger-Garlic Paste and fry till done. Add the cooked mutton pieces and 1 tsp of Chili Powder, 1 tsp of Coriander Powder, ¼ tsp of Garam Masala and ½ tsp of Cashewnut Powder(optional). Cover and cook under low heat for 5 minutes. Sprinkle 2 tsp Crushed Peppercorns and mix well. When the mutton pieces are roasted well, remove from heat. Serve hot with rice and rasam, pappucharu or sambar.

Pulav - Heat ½ tbsp Ghee + 1 tbsp Oil in a pan, add a Bay Leaf, 2" Cinnamon Stick, 4 Cloves, 2 Green Cardamoms and 1 Star Anise and stir for few seconds. Add 2 Onions, finely sliced and saute till transparent. Add ½ tbsp of Ginger-Garlic-Green Chilli paste and saute for few minutes. Add finely chopped 1½ tbsp of fresh Coriander Leaves and 1½ tbsps of fresh Mint Leaves and saute for 2-3 minutes. Add 1½ cup of chopped Mixed Vegetables (beans, green peas, carrots and potatoes) and cook on medium for 4-5 minutes. Add a chopped Tomato and stir for a minute. Add washed and drained 2 cups of Basmati Rice and saute for 2 minutes. Add ½ cup of thick Coconut Milk and 3¼ cup of Water and bring to boil. Add Salt to taste and a pinch of Nutmeg Powder and reduce heat to low-medium and cook covered with lid. Once the rice is cooked, remove from heat and garnish with 8-10 Cashewnuts that are roasted lightly in 1 tbsp Ghee and with fresh Coriander Leaves . Serve warm with rait...

Masala Paste - Coarsely crush 1½ tbsp of chopped Coriander Leaves , 1 tbsp of chopped Mint Leaves and 3 slit Green Chillis . Spinach Puree - Wash a large bunch of Spinach Leaves and blanch for 3 minutes in hot water. Then puree it and keep aside. Rice - Heat ½ tbsp of Oil + 1½ tbsp of Ghee/Butter in a pan. Add 4 Cloves, 1 inch Cinnamom, 1 Elachi, 1 Star Anise and 1 Bay Leaf and saute for few seconds. Add ½ cup of sliced Onions and ½ tsp of Sugar and saute for 4 minutes. Add 1 tsp of Ginger Garlic Paste and crushed paste and saute further for 5 minutes. Add spinach puree and cook further for 8-10 minutes. Add ¼ cup of Yogurt and Salt to taste and cook for a minute. Add 2 cups of washed Basmati Rice and saute for 2 minutes. Add 3½ cups of Water and bring to a boil. Reduce heat, add ½ cup of lightly sauteed Paneer Cubes (optional), cover with lid and cook till rice is done. Serve hot with raita.

Celery - Chop a stalk of Celery (about ½ cup) into bite-sized pieces and keep aside. Lassi - Add celery pieces to a blender jar and blend for a minute. Add ¼ cup of Sugar, 1 cup of Yogurt, 2 cups of Water and some Crushed ice (optional) and blend until smooth. Filter to remove excess pulp and pour into individual glasses. Serve cold.