Hearty Spices

Saffron - Heat ¼ tsp of Saffron in a microwave-safe cup for 10 seconds. Crush, add 2 tbsp of Milk and powdered 3 cardamoms and microwave for 20 seconds. Keep it aside. Garnish - In a heavy bottomed pan, heat 1½ tbsp of Ghee , fry few Cashews and keep them aside. Rice - In the same pan, add the 1 tsp of Caraway Seeds, 2 small Bay Leaves, 2” Cinnamon, pinch of ground Nutmeg and stir for a few seconds. Add the washed 1½ cup of Basmati Rice and stir gently for the ghee to coat the rice. After about 4 minutes, add Salt to taste and 2¾ cups of Water . Stir and cook on high heat for 3 minutes. Reduce the heat to medium-low, cover and cook for 7 minutes. Peas - Meanwhile, microwave the 1 cup of Peas in a tbsp of Water for 4 minutes. Add them to the pan along with the remaining ¼ cup of water and the saffron mixture. Cover and cook on low for another 3 minutes. Check if the rice is done. Remove from heat and mix very gently, and garnish with fried cashews. Serve with a cu...

Chicken Tikka -  Wash 800gm of Boneless Chicken Cubes and marinate with 1 tsp of Ginger Garlic Paste, 1 tbsp of Chili Powder, Juice of Lemon, 2 tbsp of Thick Yogurt, 1 tbsp of Garam Masala and 1 tbsp of Oil . Marinate the chicken in refriegerator for more than 2 hours. After 2 hours, heat a pan and add the chicken along with the marinade and cook on high heat. Cook till the chicken is soft and cooked with masala coated on it. Onion Masala - Roughly chop 2 medium Onions and keep aside. Heat a pan and add 1 tbsp of Oil to it. Saute 1 tsp of Cumin Seeds, 60 gms of Cashewnuts, 2 Cloves, 2 Green Cardamoms and 2" inch Cinnamon stick in it. Add the chopped Onions, pinch of Turmeric and fry till brown. Add 1 tsp of Red Chilli Powder, 1 tsp of Coriander Powder, Salt to taste  and combine. Remove from heat, cool and grind to fine paste. Tomato Sauce - In a pan, heat 1 tbsp of Butter and saute 2 Cloves, 2 Cardamoms, 2" Cinnamon . After they sizzle, add 1 tsp of Ginger Garl...

Moong Dal - Pressure cook a cup of Yellow Split Moong Dal along with 3 cups of Water until 3 whistles. After opening the lid, mash the dal till smooth, add 2 cups of Sugar and mix well. Milk and Color - Meanwhile soak a big pinch of Saffron in  a tbsp of Milk, add few drops of Food Coloring and ½ tsp of Cardamom Powder . Keep aside. Halwa - Heat a cup of Ghee in a pan; add the ½ cup of Wheat Flour, ½ cup of All Purpose Flour and stir until there are no lumps. Keep stirring on a low-medium heat until it turns golden. Now add the moong dal mixture, stir well until well cooked and the halwa leaves the sides of the pan. Add the milk mixture and stir well and combine for a few more minutes before removing from heat. Serve warm or cold.

Dal - Wash 1 cup of Senagapappu (Channa Dal) and drain. Pressure cook the dal with 2 cups of Water, Salt to taste, 1 tsp of Coriander Powder and 1/3 tsp of Turmeric Powder till 1 whistle. Curry - Heat 1 tbsp of Oil in a pan, add ½ tsp Cumin Seeds, 4 finely chopped Garlic Flakes,  pinch of Asofetida and saute for few seconds. Add finely chopped 2 medium Tomatoes, 3 finely chopped Green Chillies and fry till oil separates. Add ½ tsp of Red Chilli Powder and mix well. Add picked, washed, chopped 1 bunch of Methi (Fenugreek) Leaves and the cooked dal. Cover cook and simmer for 10-12 minutes till the curry is semi dry.  Serve hot with roti or white rice.

Preparation - Cube 250 gms of Paneer , lightly fry in a tsp of Ghee and keep aside. Wash a big bunch of Spinach, discarding the thicker stems and blanch in hot water for 2 minutes, make paste and keep aside. Wash, blanch 2 large Tomatoes in hot water, peel, puree and keep aside. Dry roast and grind 2 Cloves, 1 Cardamom and 1” Cinnamon Stick and keep aside. Gravy - Heat  1½-2 tbsp of Ghee in a pan and saute  1 tsp of Cumin Seeds till they splutter. Add 2 finely chopped Onions, 3 Green Chillies, slit lengthwise and saute till golden brown. Add 1 tsp of Ginger Garlic Paste and saute for 3 minutes. Add  1 tsp of Red Chilli Powder, 1 tbsp of Coriander Powder and mix well. Add the tomato paste and cook for 5-6 minutes on medium heat.  Add the spinach paste and cook for another 4-5 minutes. Add the fried paneer cubes, mix and cover-cook for 3 minutes. Add 1 cup of water (can use the water in which the spinach was blanched), Salt to t...

Marinate - Clean and wash ½ kg of Chicken pieces (boneless) and marinate with 1 tsp of Ginger Garlic Paste, 1 tsp of Chilli Powder, ½ tsp of Turmeric Powder, ½ cup of Yogurt and 2 tsp of Lemon Juice and keep aside for ½ hour. Chicken - Boil the marinated chicken in a pressure cooker for 3 to 4 whistles. Paste - Ground 3 medium Onions and keep aside. Ground 2 Tomatoes and keep aside. Make fine paste of 10 Cashews, 2 tsp of Khus Khus (Gasagasalu), 3 tsp of Coriander Seeds and 1 tsp of Cumin Seeds and keep aside. Fry - Heat 2-3 tbsp of Oil in a pan; add 3-4 Cloves, ½ inch Cinnamon and 2 Cardamoms . When cloves starts spluttering add 1 tsp of Ginger Garlic Paste , fry for few seconds and add 1 tsp of Chilli Powder and ½ tsp of Turmeric Powder . Stir for few seconds, add the Onion paste and 2-3 slit Green Chilies . Add salt to taste and fry until the paste starts leaving oil. Now add tomato paste and cook for 2 to 3 minutes and add the boiled chicken pieces. Add the masa...

Heat a tbsp of Ghee in a pan; toast the 10-12 Cashewnuts and 1 tbsp of Raisins till golden brown. Remove and keep aside. In the same pan, add the 1 cup of Vermicelli  and roast for about 4 minutes till a golden brown. Remove and keep aside. In a saucepan, add 2-3 tbsp of Sago/Sabudhana, 3 cups of Water and cook for 5 minutes. Now add the roasted vermicelli and let it cook completely. Add ¾ cup of Sugar and 2 cups of Milk and let it cook slowly on medium heat for another 7-8 minutes, stirring once in a while. Add the 1 tsp of Cardamom Powder and the toasted cashews and raisins. Serve warm or refrigerate until chilled.