Hearty Spices

Boil 4 Eggs , peel and quarter them. Heat  ½ tbsp of Oil in a pan, saute few Curry Leaves, 2 slit Green Chillis, ¼ tsp minced Ginger and 1 sliced Large Onion for 4-5 minutes. Add a pinch of Turmeric Powder, pinch of Methi Powder, pinch of Cumin Powder, ½ tsp of Coriander Powder, ¼ tsp of Red Chilli Powder, pinch of Garam Masala Powder and Salt to taste . Add ½ tsp of Kasuri Methi (dried Fenugreek Leaves) and combine. Place the quartered boiled eggs and cook on low heat for 3-4 minutes mixing in between. Cook for another minute and remove from heat. Garnish with chopped Coriander Leaves and serve warm with rice.

Heat 1 tbsp of Oil and a tsp of Ghee in a pan / pressure cooker, add and saute 1 tsp of Shahjeera, 6 Cloves, 1" Cinnamon stick and 2 Cardamoms  for 30 seconds. Add  a large thinly sliced Onion, 4 slit Green Chillies  and saute for 3 minutes. Add 1 tsp of Ginger Garlic paste, 12-15 Mint Leaves and ½ tsp of Kasoori Methi (dried Fenugreek Leaves) and saute for 4-5 minutes. Add 1 tsp of Red Chili Powder, a Pinch of Roasted Cumin Powder and mix. Add 2 large chopped Tomatoes, Salt to taste and mix. Cook for 8-9 minutes on low heat till the oil separates. Add 2 cups of Raw Rice and saute for a minute. Add 3¾ cups of Water and bring to a boil, cooking till the rice is done. Garnish with fresh Coriander Leaves and serve with raita.

Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, cream together a cup of Butter, a cup of White Sugar and a cup of Brown Sugar until light. Beat in 2 Eggs, one at a time, followed by 2 tsp of Vanilla Extract . Whisk in 3 cups of All Purpose Flour, 2 tsp of Corn starch (optional), a tsp of Baking Powder, a tsp of Baking Soda and a tsp of Salt , gradually blend in the flour mixture until no streaks of dry ingredients remain. Stir in 2 cups of Chocolate Chips . Drop 1½ inch balls of cookie dough onto prepared baking sheet, leaving about 2 inches between cookies to allow for spread. Bake for 12-14 minutes, until cookies are set and lightly browned around the edges. Let cookies cool on the baking sheet for 2-3 minutes, and then transfer to a wire rack to cool completely. Makes 3½ – 4 dozen cookies.

Heat a tbsp of Oil in a pan; sauté ½ tsp of Mustard Seeds and 1 tsp of Cumin seeds . Add few Curry Leaves, 2 chopped Onions to the pan along with 4 slit Green Chilies and fry till the onions are translucent. Add a pinch of Turmeric Powder and Salt to taste , mixing well. Break 4 Eggs into the pan and stir well breaking the scrambled egg into smaller pieces. Add 1 tsp of Red Chilli Powder and combine well. When the egg are cooked, remove from heat, garnish with chopped Coriander Leaves and serve with rotis or rice.

Vegetable Balls -  In a bowl, combine 2 tbsp of All Purpose Flour , 2 tbsp of Corn Flour, ½ tbsp of Rice Flour, a tbsp of Corn Starch, Salt as needed, 1 tbsp of Ginger Garlic Paste, ½ tsp of Pepper Powder, ¼ tsp of Soy Sauce and 2 packed cups of finely chopped Cabbage, grated Carrot and finely chopped Spring Onion whites . Sprinkle little Water if needed to make a thick mixture and form small balls.  Deep Fry  / Air Fry -   Heat   Oil   for deep frying in a heavy bottomed vessel.  Carefully place each ball into the hot oil on reduced heat and deep fry the vegetable balls till cooked. Increase the heat towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside. If you are using air fryer, set the temperature at 380F and bake the balls for 15 minutes. Manchurian - Heat a tbsp of Oil to piping hot in a large wok, add and stir fry 1½ tbsp of finely minced Garlic for a ...

Clean, peel and chop  a Ridgegourd (Beerakaya) into small pieces. Heat  a tbsp of Oil in a pan; splutter and saute ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds, a pinch of Asafetida, 1 tbsp of Chana Dal, 1 tbsp of Urad Dal and 5-6 slit Green Chilies . Once the dals are roasted a bit, add a pinch of Turmeric Powder and chopped beerakaya to the pan. Cover cook until the beerakaya is done cooked. Add Salt as needed  and remove from heat and let it cool. Grind the mixture into a smooth paste with a tbsp of Tamarind Paste . Garnish with Coriander Leaves and serve with White Rice.

Preheat oven to 350 F and prepare the baking sheet. Cookies - In a small saucepan over medium low heat brown ½ cup of Unsalted Butter by adding it to the pan and let it bubble; stirring constantly. When there is butter starts to turn brown, remove from heat and pour immediately into a bowl. Add 2/3 cup of Brown Sugar. an Egg, a tsp of Vanilla Extract and cream them together. Add  1½ cups of All Purpose Flour, ¼ tsp of Baking Powder, ¼ tsp of Baking Soda and ¼ tsp of Salt . Refrigerate the dough for about 30 minutes and then roll into 1 tsp balls and bake on the baking sheet at 350 for10 minutes until the edges are just slightly brown. Flatter them a little in between. Let cool completely before adding the frosting. Frosting - Beat together 4 Tbsp of softened Unsalted Butter with the 1 cup of powdered Sugar . Add Zest and Juice of a Lemon / Lime as needed. Stop adding juice if the icing is spreadable.Spread on the cooled cookie and top it w...