Hearty Spices

Heat 2 tbsp of Oil in a pan; saute  and sauté ½ tsp of Mustard Seeds, Pinch of Hing, 1 broken Red Chilli and them splutter. Add a twig of Curry Leaves, a chopped Onion, 3 slit Green Chillies, ¼ tsp of Turmeric Powder and sauté till onions turn translucent. Add a tsp of Ginger Garlic Paste, a tsp of Red Chilli Powder and saute for couple of minutes. Add 2 chopped Tomatoes and cook until the tomatoes become soft and mushy about 5-6 minutes. Add Salt to taste, 4-5 Drumsticks, cut into 2 inches, 1½ cup of Water and cover cook on a low heat. Keep stirring in between till the drumsticks are soft, for 20-25 minutes. Serve hot with rice.

Masala - Grind a chopped Onion, 4 pods of Garlic, chopped ½" Ginger, ¼ tsp of Turmeric Powder, 1 tbsp of Coriander Powder, ¼ tsp of Garam Masala and 1 tsp of Red Chilli Powder to a fine mixture. Rice - Wash and soak the a cup of Basmati Rice for 10 minutes. Heat a tsp of Ghee in a pan, fry the drained rice until the water is evaporated, for 2 mins and keep aside. Heat a tbsp of Ghee in a pan, add 3 Cloves, 2 Cardamom, a Biriyani Leaf, an inch of Cinnamon and fry for a minute. Add 2 sliced Onions to it and fry till they turn brown in color. Add the masala mixture to it and fry until ghee separates from the mixture. Add ¾ cup of Fresh Corn to it and fry for another couple of minutes. Add slightly roasted rice, mix well and add 2 cups of Water, Salt to taste and mix. Transfer to a pressure cooker and cook for 1 whistle and simmer the flame for 8-10 mins. After the pressure is released open the lid; add a tsp of  chopped Coriander Leaves, 10 ghee fried Cashewnuts ...

Heat a pan; dry roast 2 tbsp of Coriander Seeds, 3 Dry Red Chilies (broken) and ½ tsp of Whole Black Peppercorns until golden brown. Remove from heat; allow cooling and grind to a fine powder. Wash, drain the water from the 1 lb of Ground / Minced Chicken or Mutton and blot with a paper towel. Add a cup of Fried Onions, finely chopped 20 sprigs of Coriander Leaves, finely chopped 5 Green Chilies, 2 tbsp of Ginger Garlic Paste, a tsp of Garam Masala, a tsp of Dry Mango Powder, ground masala powder and Salt to taste . Mix well, cover and refrigerate for 1 hour to marinate. Remove from fridge, and mix in ½ of a beaten Egg. (you could add bread crumbs if the kabab doesn't hold it's shape). Heat  2 tbsp of Oil on a skillet. Shape the Meat mixture into 3 inch ovals, slightly flatten them and place them in the skillet. Brown the kebabs on one side then flip them over and brown on the other side. Serve hot with Mint Chutney. Note - Place the kababs on an oiled bakin...

Beat  1/2 cup of Butter,1/2 cup of White Sugar, 1/2 cup of Brown Sugar and a tsp of Vanilla Extract until creamy and fluffy in a bowl. Add a large  Egg, a  tsp of Baking Soda, 1/8 tsp of Salt, 2/3 cup of Cocoa Powder, a tbsp o Milk and a cup of All Purpose Flour . Stir in 1 1/4  cups of White Chocolate Chips and mix well. Preheat oven to 350 F. Drop a well-rounded tsp of cookie batter onto an ungreased cookie sheet, leaving at least 2 inches gap between the cookies. Flatten the cookie batter rounds a little on top. Bake for 11-12 minutes or until the centers are set. Cool on the baking sheet for 2 minutes, then remove to cool completely on wire racks.

Grind ½ cup of Roasted Gram Dal / Dalia, ¼ tbsp of Garam Masala Powder, ¼ tbsp of Ginger Garlic Paste, ½ cup of chopped Coriander Leaves, ½ tbsp of Cumin Seeds and make a dry powder. Add 1 cup of Fresh Corn, Salt to taste and grind again to a coarse mixture.  Take small amounts of the corn mixture and make balls out of them. Press them gently to look like a round shaped Pattis, place each one in a plate of All Purpose Flour  and dust roughly on it. Once dusting the patties with the flour is done, heat 2-3 tbsp of Oil in a nonstick pan and shallow fry them turning them for every 3-5 minutes until they are fried. Place them on a tissue paper to absorb excess oil and serve hot with ketchup.

Marinade - Take the cleaned 500 gm of Minced Lamb/Goat, 2 tsp of Red Chilli Powder, 2 tsp of Salt, a tbsp of Ginger Garlic Powder, ½ tsp of Turmeric Powder, ½ tsp of Thick Yogurt and a tbsp of Garam Masala in a bowl. Mix with a wooden spoon and keep aside. Curry - Heat 3 tbsp of Oil in a pan at medium heat; add and sauté the 3 Cloves, 2" Cinnamon Stick and 2 Green Cardamoms for a minute. Add the a large sliced Onion, ½ tsp of Salt and stir fry them till they are golden brown in color. Add the marinated minced meat and mix well using a wooden spoon. Cover with a lid and cook for about 5 minutes. Open the lid and break up the lumps of meat using a wooden spoon, add a finely chopped Tomato and stir well to mix. Cover the lid and let it cook for 20 -30 minutes, stirring it occasionally. Once the water has completely dried, add the 4 sliced Green Chillies and ½ cup of chopped Mint Leaves . Let it cook covered for a minute more. Serve warm with steamed rice or...

Heat a tbsp of Olive Oil  in a pan; saute a tsp of Mustard Seeds till they splutter. Add and saute a tbsp of Bengal Gram Dal, Black Gram Dal, few Curry Leaves, 2 tbsp of Peanuts  till the dals turn golden brown. Add and saute  a sliced Onion, 4 slit Green Chilies, 1" minced Ginger for 2 minutes. If using tomato, add  a chopped Tomato and sauté on medium heat for 4 minutes. Add Salt to taste, 4 cups of Water and bring to a boil. Now, reduce heat, slowly add 1½ cups of W heat Ravva to the water and mix continuously. Cover cook on low heat for 12 minutes. Remove fom heat, garnish with Coriander Leaves and serve hot.