Hearty Spices

Heat 1 tbsp of Ghee in a pan; add a cup of Cracked Rava and saute on medium heat till golden brown. Add a cup of Milk, 2 cups of Water to the rava and mix in slowly. Keep sitrring till the rava is cooked thoroughly on low heat till the mixture thickens. Add a Cup of Sugar, 3 powdered Cardamoms and mix well till the desired consistency is reached. Remove from heat, garnish with toasted and crushed Almonds, Pistachios and serve at room temperature or chilled.

Heat ½ tbsp  of Ghee and a tbsp of Butter in a pan; add and sauté ½ tsp of Mustard Seeds, a tsp of Cumin Seeds and allow them to splutter. Add  a tbsp of Black Gram Dal, an inch of Cinnamon Stick and saute till the dal turns light brown. Add few Curry Leaves, 6 slit Green Chillies, 1½ tbsp of Broken Cashewnuts  and saute for a few seconds. Add  a large diced Capsicum , and fry them for 7 minutes, taking are not to over cook and retaining their crunchy texture. Add Salt to taste, Black Pepper Powder to taste and mix well. Reduce heat,  add and mix 2 cups of cooked rice. Cook for 2 minutes and add 2 tbsp of Grated Coconut (optional)  and mix with the rice. Remove from heat and serve hot.

Marinade – Clean and cut 1 kg of Chicken into bite-sized pieces . Marinate the chicken in ½ cup of Yogurt, 1 tbsp of Coriander Powder, ¼ tsp of Cumin Powder, ¼ tsp of Turmeric Powder, Juice of ¼ Lemon and ¾ tbsp of Ginger Garlic Paste for 15 minutes. Curry - Heat 2 tbsp of Oil in a pan; sauté a Star Anise and 1” inch of Cinnamon Stick . Add 2 medium Onions, chopped, 4 slit Green Chilies and sauté for 4 minutes. Add ¾ tbsp. of Ginger Garlic paste and sauté for another 4 minutes. Add in 1 tbsp of Red Chili Powder , mix well and add the marinated chicken to the pan. Cook on high heat for 4 minutes, mixing once in a while. Reduce to medium heat, add Salt to taste, 1 tbsp of Poppy Seeds soaked in little milk and mix well. Cook for 8-10 minutes till oil seperates. Add 1½ cup of Water and bring to boil; reduce the heat and cook for 12-14 minutes. Add 1½ tsp of Garam Masala Powder, ¾ cup of thick Coconut Milk and cook for 3-4 minutes. Remove from heat and garnish with fresh Coria...

Veggies - Chop 6 Brinjals to small chunks and keep aside. Trim the ends of 15 Broad Beans / Chikkudikayalu and cut into 2 halves. Keep aside. Curry - Heat 2 tsp of Oil in a pan; saute 3 cloves of Crushed Garlic and 3 Slit Green Chillies on medium heat. Add and saute few Curry Leaves, a tsp of Cumin Seeds, a chopped Onion and a pinch of Turmeric Powder till the onions turn to golden brown. Add the brinjal chunks, broad beans pieces and Salt to taste . Cover cook on low heat till the veggies turn soft, for about 10-12 minutes. Add a cup of Water , mix, cover cook on medium heat till the beans are cooked, about 6-8 minutes. Add a tsp of Red Chilli Powder , if needed and  a cup of Milk ; cook till a thick gravy consistency is reached. Garnish with few Coriander Leaves and serve hot with steamed rice.

Preparation – Grind a slice of Bread, a tsp of Corn Flour and ½ cup of Milk into thick paste, for about 2-3 times. Pound the 5 Cardamoms to make fine powder. Slice 10 Almonds to thin pieces and keep aside. Heat 3½ cups of Milk in a saucepan till it is reduced to 2½ cups of Milk, stirring in between. When the milk is reduced, add the Bread-cornflour paste and mix well. Keep stirring the milk till the mixture is thick. Add ¾ cup of Sugar , powdered Cardamom and mix till the right consistency is reached. Remove from the heat, add thinly sliced almonds and let it cool to room temperature. Spoon this mixture into Kulfi Moulds or into small cups and freeze for 6 hours. Serve chilled.

Heat 2 tbsp of Oil in a pan; saute 5 cups of chopped Sorrel / Gongura leaves . Keep aside. In the same pan, saute a pinch of Asafetida, ½ tsp of Fenugreek Seeds, 1 tbsp of Channa Dal, 1 tsp of Urad Dal, 10 red chilies and 3 cloves of Garlic . Allow it to cool and grind coarsely while adding Salt . Grind the Sorrel Leaves too along with it. Heat 2 tbsp of Oil in a pan and add a tsp of Mustard seeds, 2 Red Chilies, Few Curry Leaves, a pinch of Turmeric Powder and a tsp of Cumin Seeds . Add this tempering to the ground gongura mixture in a bowl; add a tsp of Oil to it. Serve with rice and ghee.

Topping – Heat a tbsp of Butter / Olive Oil in a pan and sauté 2 tbsp of All Purpose Flour till it acquires a mild brown color. Add ½ cup of Milk and whisk it thoroughly to avoid lumps. Sprinkle Salt and Pepper as it thickens. Add in 1½ cup of Boiled Corn Kernals, ½ cup chopped Onions, 1 tbsp Chili Sauce, 1 tbsp Tomato Sauce and mix well. Sprinkle Salt and Pepper to taste.  Toast – Apply the topping on 6 slices of White / wheat Bread and top with grated Mozzrella Cheese . Broil them in the oven for about 10 minutes and garnish with Coriander Leaves before serving warm.