Hearty Spices

Masala Powder – Roast ¼ cup of Groundnuts, 2 tsp of white Sesame Seeds, 2 tbsp of grated dry Coconut, 1 tsp of Roasted Gram Dal, 5-6 Red chillies, 1 tbsp of Coriander Seeds, ½ tsp of Cumin seeds, 3-4 Cloves, 1" Cinnamon, 2 Green Cardamom and grind into smooth powder. Masala Paste – Heat a tbsp of Oil in a pan and sauté a thinly sliced Onion (sprinkle a tsp of Sugar over it) till golden brown. Add and sauté a tbsp of Ginger Garlic paste for a minute. Cool and grind along with the masala powder adding water as needed to make smooth paste. Curry - Wash and slit 6 big Green Chillies and remove the veins and seeds of it. Heat  a tbsp of Oil in a wide bottomed pan and sauté the chillies for 2 minutes, cover cook for another 5-6 minutes until they are slightly soft, remove and keep them aside. In the same pan, heat a tbsp of Oil ; crackle and saute ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and a thinly sliced Onion until they turn pink. Add few Curry Leaves , gro...

In a small bowl, microwave  2/3 cup semisweet chocolate chips ,  3 tbsp + 1 tsp half-and-half cream  and a tsp of coffee granules   for 45-60 seconds or until chips are melted; stir until smooth. Cool to room temperature. In another bowl, beat   2/3 cup heavy whipping cream  until it begins to thicken. Add  3 tbsp confectioners' sugar ; beat until stiff peaks form. Add 3 oz of softened Cream Cheese and a  ½ tsp  of Vanilla extract to cooled chocolate mixture; beat until smooth. Fold in whipped cream. Spoon into serving dishes. Garnish with whipped cream and chocolate curls . 

Wash, peel and cube a medium sized Bottle Gourd and keep aside. Cook the bottle gourd pieces, a finely chopped Tomato, 3-4 slit Green Chillies, a tsp of Turmeric Powder in a cup of Water until soft. Add  Salt to taste, 2 tsp of Tamarind Paste and cook for 5 more minutes, remove from heat and mash with a ladle to a semi paste.  Heat a tbsp of Oil in a pan, splutter ½ tbsp of Mustard Seeds, ½ tsp of Cumin Seeds and 2 sprigs curry leaves . Add and saute a tbsp of Channa Dal and a tbsp of Urad Dal till golden brown. Add and saute a roughly chopped Onion till transparent and then add the above bottlegourd mixture to the curry. Cook for 3 minutes, garnish with Coriander Leaves and serve hot with steamed rice.

Poori -  Mix a cup of Wheat Flour, Salt to taste and tsp of Oil and Water as needed to make a soft dough. Keep aside covered for 10 minutes. Make small lemon sized balls of the dough and roll them into thick round shaped. Heat 2 cups of Oil in a frying pan. Once the oil is hot, slide the poori into the hot oil and using the laddle press in the center and gently along the edges. Once the pooris start to puff, turn the poori other side fry till light golden brown. Remove it from oil and keep it on tissue paper. Potato Curry -   Wash, peel and boil 3 Potatoes in microwave till you are able to crumble them. Heat a tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, a tsp of Urad Dal and 1 tbsp of Channa Dal . Add and sauté fresh Curry leaves, 4-5 slit Green Chillies and an inch of finely minced Ginger for a few seconds. Add and sauté finely sliced 2 Onions , a pinch of Turmeric Powder till the onions turn transparent. Add the crumbled potatoes and adjust Salt . ...

Wash and nip the ends of 250 gm of Ivy Gourds . Slice them into rounds and sauté on medium heat in a pan with a tbsp of Oil for 3 minutes. Cover cook for 15 minutes sautéing in between till the Ivy gourd pieces are wrinkled. Remove the lid and saute on low for 4-5 minutes. Heat ½ tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and few Curry Leaves . Add and sauté a large sliced Onion, Salt to taste and a pinch of Turmeric Powder on medium heat for 5-6 minutes. Add ½ tsp of Ginger Garlic Paste and sauté for 4-5 minutes. Add a tsp of Red Chilli Powder, a pinch of Coriander Powder and a pinch of Garam Masala Powder and combine. Add the sauted Ivy Gourds, ¼ cup of Fresh Grated Coconut , mix and cook on low heat for 15-18 minutes without lid. Remove from heat and serve hot with steamed rice.

In a large bowl, beat 8 oz softened Cream Cheese, 8 oz Sour Cream, 1/3 cup of Sugar and 2 tsp of Vanilla until blended. Add 2 pounds of halved Red Grapes, 2 pounds of halved Green Grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with 3 tbsp of Brown Sugar and 3 tbsp of chopped Pecans just before serving.  Yields 21-24 servings

Marinade - Wash, skin and make 1-inch slits with a knife to the 6 Chicken Drumsticks . Place them in a box, add a tbsp of Lemon Juice, 1½ cups of Yogurt, 2 tbsp of Ginger Garlic Paste, a tsp of Red Chilli Powder, a tbsp of Tandoori Masala Powder, a tsp of Coriander Powder, Salt to taste and few drops of Red Food Color and mix well. Store in the refrigerator to marinate overnight. Baste - In a small cup, mix ½ cup of Lemon Juice, ½ tsp of Tandoori Masala Powder, Salt to taste and few drops of Red Food Color . Bake & Broil - Preheat the oven for 10 minutes at 450 F. Prepare the baking tray by placing an aluminium foil and spraying oil. Place the chicken pieces on the prepared tray and put the tray in the oven. Bake for 20 minutes, basting in between and flip the pieces and bake again for 20 minutes. Broil the chicken for 5 minutes turning the pieces once in between. Serve hot.