Hearty Spices

Prep - Rinse and drain 2 cups of Brown Basmati Rice thoroughly. Add 2 cups of Water to the rice to soak for atleast 2 hours. Wash and drain 2 pounds of Chicken Breasts and poke / cut them into pieces, as needed.  Marinade - In a small bowl, add 2 tsp of Garam Masala, 2 tbsp of Ginger Garlic Paste, a tbsp of Red Chilli Powder, 1/2 tsp of Turmeric Powder, 1/4 cup of finely chopped Mint Leaves, 1/4 cup of finely chopped Coriander Leaves, 2 tbsp of Lemon Juice, 3/4 cup of Yogurt, 2 tsp of Salt and mix well. Add this to the Chicken and coat evenly. Refrigerate for 2-3 hours. Turn the Instant pot on Saute and add a tbsp of Ghee to it. Add a large Onion, thinly sliced cooking for 12 minutes stirring continuously until they are brown. Take out half of the onions and reserve to garnish later. Add another tbsp of Ghee, 4 thinly sliced Green Chillies, 2 small Bay Leaves to the instant pot. Add the Chicken along with the marinade and deglaze the pot by scrapping the bottom of the pot....

Prep -  Grease a 8x8 pan / glass dish and keep aside. Preheat the oven to 340F. Cake -  In a bowl, beat  5 Eggs and 3/4 cup of Sugar  in a mixing bowl with a hand mixer until frothy. Add  2 tsp of Vanilla Essence, 2 tsp of Baking Powder, 1/2 cup Oil  and beat for 2 minutes. Add in  3 tbsp of Sooji, a cup of All Purpose Flour  to the batter and mix well till incorporated with a spatula. Pour the batter into the prepared dish. Bake for 30-35 minutes and keep aside to cool. Creamy mixture -   In a mixing bowl, take  a cup of Heavy Whipping Cream, 1/4 cup Sugar, 1/4 cup of Milk Powder, 3 cups of Milk  and whisk well. Refrigerate until use.  With a skewer, poke holes all over the top of the cake and pour the prepared cream mixture on top of it. Let it chill in refrigerator. Caramel -  Heat  a tbsp of Butter  in a skillet and add a cup of Sugar to it. Stirring continuously till the sugar caramelize...

Dressing - In a "Ball" container, take 1/3 cup of Red Wine Vinegar, 1 1/2 tsp of Mustard, 1/2 tsp of Oregano, 1/2 tsp of Italian Seasoning, a tsp of Sugar, 1/2 Cup Olive Oil, 2 tbsp of Mayo, Salt and Pepper as needed. Put the lid on and shake well. Refrigerate until use. You'll only need half of the dressing for this recipe.  Salad - In a large Salad Bowl, add 8 oz of roughly chopped Romaine Lettuce, 1/2 cup Black Olives, 2 sliced large Roma Tomatoes, 1/4 th of 1 large Red Onion, 6 whole Pepperoncini and toss them together. When ready to serve, Add half of the dressing to the Salad and toss well. Top with a cup of Croutons and 1/3 cup of Parmesan cheese and serve immediately.

To a "Ball'" container, add 1/3 cup of Rolled Oats, 1/3 cup of Milk, 1/2 tbsp of Chia Seeds, a tbsp of Honey / Maple Syrup, a tbsp of Greek Yogurt, 6-7 cleaned and drained Raspberries and 1/4 tsp of Vanilla Extract . Give it a good stir and close the lid. Refrigerate overnight. When ready to eat, give it another stir and Enjoy!

Prep - Preheat oven to 350F. Clean 1 1/2 lbs of Broccoli Florets . Heat a skillet with 2 inches of Salt Water and cook the cleaned Broccoli for 4-5 minutes. Remove from heat and drain the Broccoli into a 3 qt Casserole dish. Cheese Sauce - In a mixing bowl, bring 8 oz of Cream Cheese to room temperature. To it, add 1/4 cup Sour Cream, a cup of Cheddar Cheese, 1/4 cup of Grated Parmesan Cheese, 2 minced Garlic Cloves, a tsp of Italian Seasoning,  Salt & Pepper to taste and mix well. Add the Cheese sauce to the broccoli and mix well. Bake for 18 minutes and serve warm after garnishing with Red Pepper flakes .

Preheat the oven to 350F and line a sheet pan with parchment paper. Melt 3/4 cup of Butter in a mixing bowl and add 2/3 cups of Sugar to it. Cream together with a hand mixer or a spatula. Add an Egg, a tsp of Vanilla Extract and mix well. Add 1/2 tsp of Salt, 1/2 tsp of Baking Powder and 1 3/4 cups of All Purpose Flour to the mixture and mix well until incorporated. Make an inch balls with the dough and keep aside. Take 1/2 cup of Sugar in a bowl. Roll the dough balls in sugar and place on the prepared sheet pan about 2 inches apart. Make a small indentation with your thumb on the balls. Fill each hole with Strawberry Jam and bake the cookies for 12-14 minutes or until the edges are browned. Remove from oven and let them cool.  

Wash, drain and cut a small Cauliflower head into bite sized pieces. Preheat the oven to 450 F and prepare a baking sheet by lining with greased aluminium foil or baking sheet. In a bowl, whisk 1/2 cup All purpose Flour, 1/2 cup Milk, Salt & Pepper as needed, 1/2 tsp of Garlic Powder, 1/2 tsp of Red Chilli Flakes and make into a smooth batter. Take a cup of Panko Breadcrumbs in a separate bowl. Toss the Cauliflower in the batter and coat them well. Transfer them to the bread crumbs bowl to coat completely and then place them on to the baking sheet giving some space between them.  Bake for 22 minutes and prepare the Sauce in the meantime. Sauce - Heat a saucepan with 5 tbsp of Maple Syrup, 3 tbsp of Soy Sauce, 1/2 tsp of Sesame Seeds, 1/4 tsp of Black Pepper, 1/4 tsp of finely minced Ginger . Bring to a boil and add a tsp of Corn starch mixed in a tsp of Water to the saucepan. Whisking frequently, remove from heat and let it cool.  Toss the baked Cauliflower wings in th...