Hearty Spices

In a bowl, while gradually adding 4 tbsp of Sugar to 3 Egg Yolks until pale in color. Add 14 oz of Mascarpone Cheese and mix gently until smooth. In a separate bowl, beat 3 Egg Whites with a which until thick and gently place them into the Mascarpone cheese mixture.  Dip 14 Lady fingers quickly into 2 cups of strong Coffee and arrange them in a rectangle serving dish. Cover the lady fingers with the cream mixture and sprinkle the top with bitter Cocoa Powder. Refrigerate at least one hour before serving.

Clean, cut  a long Snake Gourd into length wise and scoop out the flesh inside and cut into thin slices. Heat a tbsp of Oil in a pan and crackle ½ tsp of Mustard Seeds . Add and sauté few Curry Leaves, a tsp of Chana Dal and a tsp of Urad Dal for a minute. Add the snake gourd slices, coarsely ground 3-4 Green Chillies and cook for a minute. Now add Salt to taste and a pinch of Turmeric Powder to it and mix. Cover cook on low heat for 12-15 minues until snake gourd pieces are soft and done by stirring occasionally. Add ¼ cup of grated Coconut to the cooked vegetables; mix and let it cook on open for 2 minutes. Remove from heat and serve with hot rice.

Heat a tbsp of Oil in a pan; add and splutter ½ tsp of Mustard seeds . Add 3 cloves of crushed Garlic and few Curry Leaves and saute for a few seconds. Add a finely chopped Onion, 2-3 slit Green Chilies and saute for 4 minutes. Add a pinch of Turmeric Powder, 2-3 peeled and diced medium Ridge Gourds ; cover cook on low heat for 14 minutes. Add a tsp of Red Chili Powder, ¼ tsp of Coriander Powder, a large pinch of Fennel Seeds Powder and a pinch of roasted Methi Powder/Kasuri Methi ; cook for 2 minutes. Add 2 medium finely chopped Tomatoes and cook for 5 minutes. Cover cook for 5 minutes, add a small cup of Water, ½  tsp of Sugar/Jaggery, Salt to taste and  ¼ tsp of Garam Masala Powder . Cover cook on medium heat till it reaches curry consistency and remove from heat. Garnish with chopped coriander leaves and serve warm with rice or rotis.

Dal - Cook a cup of Toor Dal with a pinch of Turmeric Powder and a tsp of Oil in cooker upto 3-4 whistles, mash the dal while its still warm and keep aside. Powder - Dry roast 2 tsp of Urad Dal, 2 tsp of Cumin Seeds, 3 tsp of Coriander Seeds, ½ tsp of Fenugreek Seeds, 4 dry Red Chillies, ¾ cup of fresh or frozen grated Coconut and make smooth powder.  Masala -  Heat a tsp of Oil in a sauce pan. Add and saute a pinch of Asafoetida, a thinly sliced Onions, 3-4 slit Green Chillies and few Curry Leaves  until the onions become transparent. Add  2 cups of mixed vegetables (Yellow Pumpkin, Drumsticks, Squash, Eggplants etc), a finely chopped Tomato, a pinch of Turmeric Powder, enough water to cover the veggies and cook covered until the vegetables are cooked. Add  2 tsp of Tamarind Pulp and cover cook for 5 minutes. Add the ground powder, a tbsp of Jaggery and Salt to taste ; mix well. Once the mixture com...

Melt a stick of Butter in a small bowl in the microwave. To it add 400 gms of Condensed Milk, 2 cups of Milk Powder, a pinch of Cardamom powder and mix well. Microwave for a minute and mix well. Microwave for 2 more minutes and mix thoroughly till soft. Allow to cool and once cool, grease fingers with ghee and make small soft balls. Press each ball slightly and top it with few chopped nuts.

Pressure cook 12-15 Baby Potatoes for a whistle and simmer for 5 minutes and remove from heat.After the pressure drops, drain and cool the potatoes and peel the skins off. Prick the potatoes once or twice using a fork. Heat a tsp of Oil in a pan and shallow fry the prickled boiled potatoes on low-medium flame for 7-8 minutes until they become crisp. Dry roast a tsp of Cumin Seeds and a tbsp of Coriander Seeds until dark brown and then pound them in a mortar and pestle to a coarse powder. Heat a tbsp of Oil in a pan; sauté a pinch of Hing, a tsp of Cumin Seeds, 2 finely chopped Green Chillies and fry well until they are crisp. Add the freshly ground coriander-cumin powder, ½ tsp of Amchur Powder, a tsp of Red Chili Powder, Salt to taste and add crispy fried baby potatoes. Mix well and lightly roast on medium heat for another 3-4 minutes. Garnish with few chopped Coriander Leaves and serve hot.

Masala Paste - Grind 2 tbsp of Poppy Seeds, 6 Cloves, 3 Cardamom, an inch of Cinanmon Stick, 2 bsp of Coriander Seeds, 3 tbsp of Cashewnuts, an inch of Ginger and 3 cloves of Garlic to smooth paste. Marinate - Wash 500 gms of Prawns with water and ¼ tsp of Turmeric Powder . Drain the water, add and mix ground masala paste, 2 tbsp of Red Chilli Powder, pinch of Turmeric Powder and Salt to taste . Keep aside for 15 minutes. Heat 2 tbsp of Oil in a pan; add and sauté 2 finely chopped Onions, a pinch of Turmeric Powder, few Curry Leaves, 6 slit Green Chillies till soft. Add the marinated prawns, mix well, cover cook for 6 minutes on low heat. Remove the lid, add a cup of Water , cover and cook in low heat till the prawns turn soft. Once the prawns turn soft, cook on high heat till the gravy turns thick. Garnish with few Coriander Leaves and serve hot with rice.