Hearty Spices

Peel and shred 4 Carrots and 1 tart Green Apple into a bowl. To it, add  a tbsp of Lemon Juice, 2 tbsp of Honey, ¼ cup of slivered toasted Almonds, Salt and Pepper to taste . Toss and chill before serving. Makes 6 to 8 servings.

Rinse and soak ½ cup of Green / Brown Lentils in water for 20 minutes. Drain and keep aside.  Heat 1 tsp of Olive Oil in a sauce pan, add and saute ½ cup of chopped Onion for 4 minutes. Add and cook a cup of cubed Carrots for 6 minutes until they are soft. Add a clove of minced Garlic and saute for 2 minutes. Add the  drained lentils , ½ cup of Barley, ¾ cup of chopped Tomatoes, 1 tsp of Cumin Powder, 2 cups of Vegetable Broth and   2 cups of Water . Bring it to a boil, reduce the heat and simmer for atleast 25-30 mins or until tender. Finally add a cup of Fresh or Frozen Spinach and cook for 5- 6 minutes. Season with Salt, Pepper and 1 tbsp of Lime Juice. Garnish with Cilantro and/or serve with a dollop of yogurt .

Heat a tsp of Butter in a pan; saute the a tsp of Cumin Seeds, a Bay Leaf, 2-3 Cloves, 2 Cardamoms, 2 cloves of minced Garlic, 3-4 slit Green Chillies, an inch of minced Ginger for 2 minutes. Add and saute finely chopped 4-5 Spring Onion Whites  till they are soft. Add a finely chopped Tomato, Salt to taste, a pinch of Turmeric Powder and a tsp of Garam Masala Powder . Add ¼ cup of Green Peas, ½ cup of diced Carrots and sauté for 3-4 minutes. Add ½ cup of Masoor Dal and 1½ cup of Basmati Rice and mix well. Cook with 4½ cups of Water/Coconut Milk  till the rice is cooked. Fluff it gently and garnish with Spring Onion Greens , and sprinkle a tsp of Lemon Juice . 

Preheat oven to 350 F and prepare a baking sheet. In a bowl, whisk  3/4 cup Butter at room temperature  with  a cup of Sugar  till fluffy. Add  a tsp of Vanilla Extract, 1/4 tsp of Salt, 1/4 tsp of Baking Soda and a tsp of Baking Powder,  mix well. Add  2 1/2 cup of All Purpose Flour  to the mixture and mix well. Make an-inch balls out of the mixture and place them an inch apart on the prepared baking sheet. Bake for 13-14 minutes and once the cookies acquire a golden brown color, remove them onto a wire rack to allow cooling. Makes 3 dozens.

Marinate the washed and diced 500 gms of Chicken in a bowl along with 2 pureed Onions, 3-4 ground Green Chillies, a tsp of Ginger Garlic Paste, 2 tbsp of Yogurt, Salt to taste for 15 minutes. Heat a tbsp of Oil in pan and saute a finely chopped Onion  till brown. Add the marinated chicken mixture along with a tsp of Red Chili Powder, a tsp of Coriander Powder, a tsp of Garam Masala and a pinch of Turmeric Powder . Cook on high heat for 10 minutes, constantly stirring to prevent it from burning. Simmer for 20 minutes or till chicken is cooked. Garnish with  few finely chopped coriander leaves and few roasted Cashewnuts .

Finely slice  300 gms of Cabbage into a bowl and sprinkle 2 tbsp of Water over it. Microwave for 5 minutes, remove and stir and microwave again for 7 minutes. Stir again and microwave for 5 minutes, let it stand for 5 minutes before removing it from the microwave. Heat a tbsp of Oil in a pan; sauté 2 tsp of Channa Dal, 1½ tsp of Urad Dal, ¾ tsp of Mustard Seeds, ¾ tsp of Cumin Seeds till the dals are golden brown in color. Add and sauté few chopped Curry Leaves, 5 finely chopped Green Chillies and finely chopped an inch of Ginger piece . Add a pinch of Turmeric Powder and the microwaved Cabbage and mix well. Sprinkle Salt as needed and cook for 3-4 minutes. Add ½ cup of Grated Coconut and mix well. Remove from heat and serve hot with steamed rice.

Kobbari Annam - Heat 1 tbsp of Ghee + ½ tbsp of Oil in a heavy bottomed pan on medium heat, add and saute  an inch of Cinnamom Stick, 2 Cloves, 2 Cardamoms and a Bay Leaf  for a few seconds. Add a tsp of Ginger Garlic Paste and fry for 30 seconds. Add and saute 4-5 slit Green Chillis and 2 medium sliced Onions  for 4 minutes. Add a pinch of Turmeric Powder, Salt and combine. Add  2 cups of raw Basmati Rice and saute for a minute. Add  2 cups of Coconut Milk and 2 cups of Water ; bring to a boil. Reduce heat and cover cook till rice is done. Garnish with fresh Coriander leaves before serving. Aloo Kurma - Preparation - Wash, peel, cube and boil 3 Potatoes and keep aside.  Make a paste of 2 tbsp of Grated Coconut and a tbsp of Poppy Seeds with warm water and keep aside. Heat ½ tbsp of Oil in a pan; add and saute  2 finely sliced Onions, 2-3 slit Green Chillis, few Curry Leaves  for 4-5 minutes. Add a tsp...