Hearty Spices

Boil 5-6 Eggs , peel and make 2-3 slits to them. Masala Paste - Dry roast ¾ tsp of Fennel Seeds, 1 tsp Poppy Seeds, 1” Cinnamon, 1 Cardamom, 2 Cloves, 4-5 tbsp of grated fresh Coconut, 5-6 Cashew nuts for 2 minutes and grind to a coarse paste. Heat a tbsp of Oil in a pan;  add and saute 2 finely sliced medium Onions till transparent. Add a tsp of Ginger Garlic paste, 8-10 Fresh Mint Leaves and saute for 5 minutes. Add chopped Curry Leaves, a tsp of Red Chilli Powder, a pinch of Turmeric Powder, a tsp of Coriander Powder, Salt to taste  and combine. Add  a finely chopped Tomato and saute for 4-5 minutes. Add the ground masala paste and cook for 7-8 minutes, stirring in between to prevent it sticking to the pan. Add the boiled eggs and cook for 3-4 minutes. Add 2 cups of water and cover cook on low heat till the gravy thickens. Remove from heat and serve warm with Pulao / roti / white rice.

Preheat oven to 350F and prepare a baking sheet. In a small bowl, stir together  1½ tbsp of Instant coffee and a tbsp of Warm water   until coffee is dissolved In a large bowl, cream together a cup of Butter and 1½ cups of Brown Sugar until light and creamy. Beat in 2 Eggs one at a time, followed by a tsp of Vanilla extract, C offee and ½ cup of quick cooking rolled Oats . Gradually blend in 2½ cups of All Purpose Flour, ½ tsp of Baking Soda, ½ tsp of Baking Powder, ¾ tsp of Salt until completely incorporated and no streaks of dry ingredients remain. Fold in 2 cups of mini Chocolate Chips . In a shallow bowl, whisk together 3 tbsp of Sugar and a tsp of Ground Cinnamon . Shape cookie dough into 1-inch balls and roll in cinnamon sugar mixture. Arrange cookies in prepared baking sheet, leaving about 2-inches between cookies to allow for spread. Bake for 11-14 minutes, until cookies are set and lightly browned around the edge.

Take  500gms of washed and diced boneless Chicken in a bowl along with ½ cup of Yogurt, ¼ tsp of Turmeric Powder, ½ tsp of Red Chilli Powder, ½ tsp of Garam Masala Powder, a tbsp of Ginger Garlic Paste, a tsp of roasted Cumin Powder, a tsp of roasted Coriander Powder, 2 tbsp of Lemon Juice, a tsp of Salt, a tsp of Ajwain Seeds and a tbsp of finely chopped Coriander Leaves . Mix well and marinate for 1 hour to overnight in refrigerator. Thread 4-5 pieces of chicken onto each skewer and grill on medium heat, 350°F on a grill rack placed on an aluminium foil lined baking tray; for 6-8 minutes, turning frequently and basting with Oil , as needed. Once done, remove the chicken skewers from the pan and place in a platter. Cover and let rest for 2-3 minutes once off the heat. Remove the chicken from the skewers and serve hot with lemon wedges .

Wash and cook a cup of Basmati Rice along with 2 cups of Water and cook till done. Boil 2 cups of Water in a saucepan along with a pinch of Salt and add 20 Soya Chunks to it. Cook for 10 minutes, drain water completely and keep aside. Heat a tbsp of Oil in a pan; splutter 4 Cloves, an inch of Cinamon, ½ tsp of Cumin Seeds . Add and sauté a medium sliced Onion and 3-4 slit Green Chillies till golden brown. Add a tsp of Ginger Garlic Paste, ½ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, a medium chopped Tomato and mix well. Add the drained soya chunks and mix well. Add the chopped 2 cups of Spinach Leaves , combine well, sprinkle 1 tbsp of Water and cover cook on low heat for 5-7 minutes. Add Salt to taste , mix well and remove from heat. Add the cooked rice to the curry and mix well. Serve hot with yogurt/raita.

Heat a pan, add 10-15 Red Chillies, a tsp of Pepper, a tbsp of Corainder seeds and a tsp of Cumin Seeds and dry roast for 5 minutes. Add 5-6 Cardamoms, 5 Cloves and an inch of Cinnamon stick and dry roast for another 5 minutes. Grind all of it into fine powder and keep aside. Clean 500 gms of Chicken and cut into bite-sized pieces. Soak it in Salt water for an hour. Heat 3 tbsp of Oil to a Iron pan. Add a finely chopped small Onion and saute till golden brown. Add the drained Chicken pieces and saute on high for x minutes. Add a tbsp of Ginger Garlic Paste and Salt as needed and cook until the chicken is cooked. Add 1/2 cup ground Tomato paste and the ground masala powder and mix well. Sprinkle 50 ml of Water and cover cook on medium for 8 minutes. Mix well and sprinkle another 50 ml of Water and cover cook on medium for another 8 minutes. Continue to do so for 45 minutes. Remove from heat, sprinkle juice from a Lemon and garnish with chopped Coriander Leaves . Serve warm with...

Let the 6 tbsp of Butter come to room temperature in a big bowl and add a pinch of Salt, ½ cup of Powdered Sugar, ½ tsp Vanilla essence to it. Beat well with an electric mixer for 3-4 mins until a soft and creamy mixture is achieved. Sprinkle a cup of All Purpose Flour in batches, ½ cup of Tutti Frutti and mix to get a soft dough consistency. If dough is very crumbly, add 1-2 tbsp of Milk to mix the dough. If the dough is very sticky sprinkle some flour to mix the dough. Divide the dough into 2 portions and make each portion into a 2" cylinder log and wrap it in butter paper. Freeze the packed dough for 40-45 mins. Preheat the oven at 320 F for 12-15 mins. Remove the dough from freezer and remove the log from the butter paper and cut the log into 1/2" roundels using a sharp knife. Place a butter paper or cookie sheet on the baking tray and arrange these cookies leaving 2" gap in between them. Bake them for 10-12 mins until the edges turn slightly b...

Wash ¾ cups of Masoor dal, ¼ cups of Moong dal and pressure cook with 2 cups of Water along with a tsp of Ginger, a tsp of chopped Garlic, a pinch of Turmeric Powder, Salt to taste and 3-4 slit Green Chillies . Heat  a tbsp of Ghee in a pan; splutter ½ tsp of Cumin Seeds, few Curry Leaves and 1-2 Dry Red Chilli. Add a sliced medium Onion and saute till golden brown. Then, add a medium finely chopped Tomato and saute for 2 minutes. Add the pressure cooked dals and simmer on medium heat for 5 minutes. Garnish with  Coriander Leaves and serve hot rotis/parathas or steamed rice.