Hearty Spices

Use a mandolin / chef’s knife to slice  2 Cucumbers and 2 Carrots into matchsticks. Trim and cut 4 oz of Sugar Snap Peas into thin strips on a diagonal and combine them with the cucumbers and carrots in a large bowl. In a small microwave safe bowl, combine  2 tbsp of Brown Sugar, ½ cup of Rice Vinegar and microwave on high for 30 seconds, and then whisk to dissolve the brown sugar in the vinegar. Stir in ½ tsp of Chili Garlic Paste and pour the vinegar mixture over the vegetables in the bowl. Stir to toss the salad in the dressing, cover and refrigerate for at least 30 minutes. Serve chilled.

Seive a  cup of Besan / Gram Flour in a mixing bowl and add a cup of Oil  to this and mix well to a pouring consistency batter.  In a saucepan, add 1½ cups of Sugar to ½ cup of Water and stir in till the syrup starts boiling. Keep checking and stirring till one string consistency is reached. When the sugar syrup is ready, add the besan batter to it slowly and keep stirring. Keep stirring till the mixture starts balling up making sure the mixture don’t stick to the sides of the pan. Add  ½  cup of Ghee to it and keep stirring.  When the mix is pretty thick, move it to a greased plate, tap the plate couple of times to release air bubbles and let it sit for 10 minutes. Unmould the mysore pak and use a knife to cut into desired shapes. Let it sit for 15 more minutes before serving.

Marinade - Marinate ¼ kg of Paneer, cut into 1” pieces in a bowl with a large pinch of Black Pepper Powd er, Salt to taste, ½ tsp of finely chopped Ginger, ½ tsp of finely chopped Garlic and 5 tbsp of Water mixed with 1 tbsp of  Corn Flour for 10 minutes. Paneer - Heat 2 tbsp of Oil in a pan and place the marinated paneer; shallow fry till brown on all the sides. Remove and keep aside. Capsicum Paneer - In the same pan saute 1 tbsp of finely chopped Ginger, 1 tbsp of finely chopped Garlic and saute on high heat for 30 seconds. Add  6-7 tbsp of chopped Spring Onion Whites and saute for 2 minutes. Add a sliced Capsicum and stir fry on high heat for 2 more minutes. Add 1 tsp of Red Chilli Powder, 1½ tbsp of Tomato Sauce, 2 tsp of Soy Sauce, 2 tsp of Vinegar, ½ tbsp of Sugar and mix well. Add the sauteed paneer, toss for a minute on high heat and add a tbsp of Corn Flour dissolved in 5 tbsps of Water ; Add Salt as ne...

Heat a pan with 2 tbsp of Oil . Add 1 tsp of Mustard Seeds, 1 tsp of Cumin Seeds, 1 tsp of Channa Dal and sauté till they turn golden brown. Add 2 broken Red Chillies, few Curry Leaves and sauté for few seconds. Add ¼ tsp of Turmeric Powder, chopped large Onion and 2 slit Green Chillies ; sauté till the onions turn transparent. Add the 3 cups of diced Gummadikaya / Pumpkin and cover cook for 10 -12 minutes on low-medium heat. Add Salt to taste, 1 tbsp of Powdered Jaggery and cover cook till the pumpkin pieces turn soft and the curry comes together. Remove from heat and serve hot with steamed white rice.

Marination -  Wash and dry ½ kg of Mutton in a bowl and add Juice of ½ Lemon, 1½ tbsp of Yogurt,  ½ tsp of Salt, ½ tsp of Ginger Garlic paste,  3-4 slit Green Chillis, ¼ tsp of Red Chilli Powder,  ½ tsp of Coriander Powder and Few Mint Leaves . Mix well and marinate for atleast 20 minutes. Masala Powder - Make powder of 3 Cloves, 1″ Cinnamon stick, 1 Cardamom, Pinch of Shahjeera,  pinch of Cumin Seeds and a Small piece of Mace ½ Star Anise . Keep aside. Gravy - Heat  2 tbsp of Oil + 1 tbsp of Ghee in a pressure cooker and saute  a Bay Leaf, 2 Cloves, ½″Cinnamon, 1 Star Anise, 1 Cardamom for a few seconds. Add 2 thinly sliced medium Onions and sauté for 7-8 minutes. Add ¾ tsp of Ginger Garlic Paste, ¼ cup of chopped Coriander Leaves,  ¼ cup of Mint Leaves  and sauté further for another 5 minutes. Add ¼ tsp of Turmeric Powder, 1 tsp of Red Chilli Powder (according to taste), sauté for another 2 minutes. Add...

Preheat the oven to 350F and line a baking sheet with parchment paper. In a bowl, whisk together ¼ cup of Oil, 1/3 cup of Honey and 1 tsp of Vanilla Extract till well mixed. Add and stir in  a cup of All Purpose Flour, 1 tsp of Baking Powder, ½ tsp of Baking Soda, ¼ tsp of Salt and ¼ cup of Light Brown Sugar  until almost combined. Add 1/3 cup of Chopped Walnuts and stir till well distributed. Shape into 1-inch rounded balls, place onto prepared baking sheet and press them lightly. Bake for 10 minutes, until cookies are lightly browned around the edges. Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Makes one dozen cookies.

Janthikalu Dough - Mix together 2 cups of Rice Flour, a cup of Besan / Gram Flour / Senaga Pindi, Salt to taste, 2 tbsp of Hot Oil, 1 tsp of Red Chilli Powder, 1 tbsp of Carom Seeds/Ajwain and 1½ tbsp of Sesame Seeds in a bowl and combine well. Slowly add water little by little to make soft dough, just soft enough that it is pressed through easily with the janthikalu press. Taste the dough for salt and red chilli powder before deep-frying. Janthikalu / Fritters - Heat a wide heavy bottomed vessel with enough oil for deep-frying. Take the janthikalu press and use the disc with medium holes; fill half of it with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu press to make concentric layers of the janthikalu dough. As you press the dough into the hot oil, you will find the oil froth up in bubbles, which will eventually subside as the janthikalu turn to a golden shade. When the janthikalu turn a golden color, turn over to th...