Hearty Spices

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Beat 3/4 cups of Butter, 3/4 cups of Brown Sugar, 1/2 cup of Granulated Sugar in large bowl until creamy. Add 2 Eggs ; beat well. Stir together 2 cups of Flour, a tsp of Baking Soda, 1/2 tsp of Salt to the butter mixture, beating until well blended. Stir in 1 3/4 cups of Butterscotch chips and a cup of Walnuts, if desired. Spread in prepared pan. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars. Makes about 24 bars.

Soak a cup of Alasandulu/ Black eyed-peas/Lobia overnight in water. Pressure cook them with a pinch of Salt until 3-4 whistles (it should hold its shape and should not become mushy). Drain and set aside. Heat a tsp of Oil in a pan, crackle ½ tsp of Mustard Seeds, a tsp of Cumin seeds, a tbsp of Chana Dal, a tsp of Urad Dal until they turn golden brown. Add 2-3 broken Red Chillies, few Curry Leaves, a pinch of Asafoetida and saute for another minute. Add the cooked and drained lobia and stir fry slowly for few minutes. Add Salt as needed, 2-3 tbsp of Grated Coconut (optional)  and mix well.  Remove from heat and add a tsp of Lemon Juice and mix well.  Serve hot/warm/cold.

Heat a tbsp of Oil in a pressure cooker, add a Cardamom, an inch of Cinnamon Stick, 3 Cloves and a Bay Leaf and saute. Add 3 slit Green Chilies, 2 finely chopped Onions and saute till the onions turn transparent, approx 5 minutes. Add ½ tsp of Ginger Garlic Paste and saute for 3 minutes. Add ½ Kg of washed, drained Minced Meat, a pinch of Turmeric Powder and cook on high for 4-5 minutes, stirring in between. Reduce the heat and cook for 5 minutes. Add a tsp of Red Chili Powder, ½ tbsp of C oriander Powder, ¼ tsp of Cu min Powder, Salt and mix well. Add 2 chopped Tomatoes and cook for 3-4 minutes on medium heat. Add a 1½ cups of water and ¼ cup of Yogurt and pressure cook up to 3 whistles or until the meat is almost cooked. Remove from heat and allow the pressure to come down. Open lid and add ½ cup of G reen Peas , cooking with lid on low heat for 10 minutes. Add a tsp of Garam Masala Powder and mix. Remove from heat and garnish with fresh Coriander Leaves and s...

Soak a cup of Basmati Rice for 10 minutes and ½ cup of Chana Dal for 30 minutes. In a pressure cooker, heat a tbsp of Oil and crackle ½ tsp of Mustard Seeds . Add a tbsp of Chana Dal, 2 tsp of Urad Dal and saute till golden brown. Add a sprig of Curry Leaves, 4-5 slit Green Chillies, a sliced medium Onion, a pinch of Turmeric Powder and 4-5 big Garlic Pods and saute till onion are translucent.  Add the soaked and drained chana dal and fry for 2 minutes. Add 1¾ cups of Water and let it come to a boil. Add the soaked and drained rice, Salt  to taste, juice of ½ Lemon , stir well and pressure cook for a whistle and simmer 6-8 minutes or if using a regular pan, cover cook till the water is evaporated. Serve hot with raitha, papad and a gravy curry.

In a medium size bowl, whisk together  3/4 cup of Melted Butter,  1 1/4 cups of dark Brown Sugar  until no brown sugar lumps remain. Whisk in an Egg and 2 tsp of Vanilla Extract . Add 2 cups of All-purpose Flour, a tsp of Baking Soda,  1 1/2 tsp of Cornstarch, a tsp of Ground Cinnamon,  1/4 tsp of Salt  and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours.  Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.  Preheat the oven to 325 F and line two large baking sheets with parchment paper or silicone baking mats. Set aside. Pour  1/3 cup of  granulated Sugar into a bowl. Take 2 Tbsp of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fi...

  Heat 2 tsp of Oil in a pressure cooker, add and saute 6-8 broken Cashewnuts until light golden in color. Remove them using a slotted spoon and keep aside. In the remaining oil, splutter ½ tsp of Mustard Seeds, a pinch of Turmeric Powder, a tsp of Cumin Seeds, 3-4 slit Green Chillies, ½ " of Ginger, few Curry Leaves and saute. Add ¾ cup of Yellow Moong Dal and saute until golden brown. Add 4 cups of Water and pressure cook for 4 whistles. Once pressure dissipates, add Salt, 8 crushed Peppercorns and 1¼ cup of quick cooking Oats and stir well. Cover cook on low heat for 8-10 minutes mixing well. Remove from heat when you feel the consistency is thickening. Garnish with fried cashew nuts and serve  hot with Gojju. Huli Gojju: Heat a tsp of Oil in a saucepan, sauté ½ tsp of Mustard seeds, few Curry Leaves and a chopped Garlic for a minute. Add a finely sliced medium Onion and sauté till they turn slightly brownish. Add 2 tbsp of Tamarind paste, 2 cups of Wa...

Poke the 15 Baby Potatoes with a fork and boil them in microwave with a pinch of Salt and Water in a microwave safe bowl for appx 10 minutes. Peel and keep aside in a bowl. Add 1½ tsp of Red Chilli Powder, a pinch of Turmeric Powder, ½ tsp of Coriander Powder, ½ tsp of Garam Masala powder (Optional), 2 tsp of Yogurt, Salt to taste and coat the potatoes well.  Heat a tbsp of Oil in a pan, add and saute the the masala coated baby potatoes and mix. Cover cook on a low heat, stirring in between till the potatoes are completely cooked. Garnish with freshly chopped Coriander leaves and serve hot with steamed rice.