Hearty Spices

Prep - Preheat oven to 350F. Keep 3 eggs and a cup of Butter out on the counter so they are at room temperature. Grease and flour a Budnt or Loaf pan.  In a large mixing bowl, cream  a cup of unsalted Butter with 1 1/2 cups of Sugar . Add 1/2 cup of Sour Cream and mix until incorporated. Add 2 Eggs and 1/2 tsp of Vanilla essence and beat until fluffy. Add in the 1/4 tsp of Baking Soda and 1 1/2 cups of All Purpose Flour to the bowl and mix well.  Pour the batter into a pan and bake for 45 minutes or until it passes the toothpick test.

Saute 10 Red Chillies, 2 tbsp of Coriander Seeds, a tbsp of shredded Coconut, a tsp of Peppercorns, 4 Cardamoms, an inch of Cinnamon stick, 3 Cloves, a pinch of Star Anise Powder in a dry pan. Let it cool down and grind to a fine powder.  Heat 2 tbsp of Oil in the same pan and saute few Curry Leaves, Salt to taste, 2 small Onions, chopped till the onions are golden brown. Add a pinch of Turmeric, a tsp of Fennel Powder, a tsp of Cumin Powder, 1/2 tsp of Ginger Garlic Paste and saute till the rawness of ginger-garlic disappears. Add the 500 gms of diced Chicken and mix well. Cover cook for 5 minutes and then add 2 tbsp of Tomato Puree and cook for 2 minutes. Add the prepared masala, mix well and cook till well incorporated. Add a tbsp of Cashewnut powder and cook for 2 more minutes and serve hot with Rice.  

Wash, peel and cube 3 Carrots and keep aside.  Heat a tbsp of Ghee in a pan, add and saute a sliced Onion, a tsp of Ginger Green Chilli paste for 2-3 minutes. Add the cubed carrots and saute for another 7-8 minutes. Add 6 1/2 cups of Water along with an inch of Cinnamon stick and 4-5 Cloves . Cook till the carrot turn tender, approx 25-30 minutes and then allow to cool. Strain and puree the carrot-onion mixture. Add  ¼ cup of Coconut  Milk to the pureed mixture, the left over strained stock and a tsp of Jaggery and let it simmer on medium heat for 5-6 minutes. Add Salt to taste and combine. Serve hot with croutons.

Heat 2 tsp of Oil in a sauté pan. Add a finely chopped Onion, 2 finely chopped Green Chilies  and sauté until golden brown. Add a pinch of Turmeric Powder, Salt to taste and mix well. Add 2 handfuls of finely chopped Spinach Leaves and cover cook on low heat until the leaves wilt. Crack open 4 Eggs into the sauté pan and let it rest for 2 minutes on medium heat. Scramble them until the eggs are cooked. Serve hot with rice or chapathis.

Preheat oven to 400F and grease a 8" round pan or 4x7 loaf pan with oil. Sprinkle some flour until all sides and bottom of the pan are coated.  Take a mixing bowl and add a cup of Yogurt and beat until smooth. Add 3/4 cup of Sugar, 1 1/4 tsp of Baking Powder, 1/2 tsp of Baking Soda, 2 tsp of Vanilla essence and beat until frothy. Gently fold in 1 1/2 cups of All Purpose Flour, 1/2 cup of Oil, a pinch of Salt and 1/3 cup of Tutti Frutti . Pour the batter into the prepared pan and reduce the oven temperature to 350F and bake for 35-40 minutes.    Glaze - Once done, brush the cake with a tsp of Milk and put it back in the over for 2 minutes. Remove the pan and rest it for 5 minutes before running a sharp knife around the edges. Gently, turn it upside down and let it cool.

Marinate the 500 gms bite sized boneless Chicken pieces with 2 tbsp of Lemon Juice, a tbsp of Ginger Garlic paste, a pinch of Turneric Powder, Salt to taste, a tsp Red Chilli Powder,  1½ tbsp Oil   and   set aside for about 1:15 hours. Heat  ½ tbsp of Oil in a pan and sauté a tbsp of minced Ginger,  ½ tbsp minced Garlic till golden brown. Add a medium finely chopped Onion, 3 slit Green Chillies and sauté till pink.  Add the marinated chicken and sauté until the chicken is half cooked.  Add a tsp of Garam Masala Powder, A pinch of sugar and stir for 2 -3 minutes.  Add  ½ tbsp of soya sauce and cook till the chicken is soft and tender.  Add finely chopped handful of Mint leaves and fry till the chicken is well cooked and is dry . Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.  Serve hot.

Wash, drain and marinate 500 gms of diced boneless Chicken with 1/2 tsp Turmeric, Salt to taste, 2 tsp of Ginger Garlic Paste, 2 tbsp of Red Chilli Powder, a tsp of Coriander Powder, 1/2 tsp of Garam Masala, a tsp of roasted Cumin Powder, Juice from  ½ a Lemon, 2  tbsp of Oil in a bowl. Massage the chicken well for 3-4 minutes.   S et aside in the refrigerator overnight, preferably. If not, marinate for atleast an hour.  Heat 1/4 cup of Oil in a pan, add a sprig of Curry Leaves, 5-6 slit Green chillies and saute for a minute. Add the marinated chicken to the pan and roast on med-high heat for 15-18 minutes. Once the oil seperates, add a tsp of Garam Masala, 1/2 tsp of roasted Cumin Powder and cook for another 2 minutes. Add 2 tbsp of chopped Coriander Leaves and remove from heat. Serve hot and it can be saved in an air tight container for couple days in the refrigerator.