Hearty Spices

Separate 6 Yolks from the Egg whites. Take  30 Ladyfingers  and keep aside. Combine the Y olks  with  a cup of Sugar  in a bowl on top of a double boiler. Reduce heat to low and cook for 10 minutes stirring continuously with a whisk. Remove from heat and continue to whip until thick and lemon colored. Add  28 oz of Mascarpone Cheese , at room temperature to the yolks and mix well till combined.   In a separate bowl, whip  1 3/4 cup of Heavy Whipping Cream  using an electric mixer to stiff peaks. Gently fold the whipped cream in the Mascarpone mixture. Make  a cup of Coffee and add 1/2 cup of Coffee flavored Liqueur like Kahlua  in a bowl and keep aside.  Take a 9-inch baking dish and dip one Lady Finger at a time in the coffee-liqueur and arrange them as a layer in the dish. Do not over soak the fingers.  Spoon half the Mascarpone cheese mixture filling over the ladyfingers. Repeat the pr...

To the Instantpot, add 2 cups of Chicken Broth / Water, 16 oz of Frozen Corn, 2 1/2 cups of peeled, chopped Red Potatoes, a chopped Yellow / White Onion, 3 crushed Garlic Cloves, Salt and Pepper as needed and stir well. Cover the lid and set the valve to sealing position. Select "Manual" and adjust the pressure to high. Set the time for 15 minutes. When finished cooking, quick release the pressure and select "Saute" setting. In a small bowl, mix in a cup of Heavy Whipping Cream, 2 tbsp of Cornstarch . Add this mixture to the chowder and stir-cook for 3-5 minutes. Add a cup of Shredded Cheddar Cheese and stir to combine. Switch off the instant pot and serve. Garnish with Red pepper flakes, green onions and bacon bits.

Marinade -  Take a bowl to prepare the marinade. To it add,  2 tsp of Oil, 2 tbsp of Lemon Juice (or as needed), Salt to taste, 2 tbsp of Taco Seasoning, a tsp of Red Chilli Powder, Water as needed  to make semi liquid marinade. Whisk till combined. Stuffing - Wash, drain and cut Peppers (3 colors) into thin bite sized strips ( a cup of each ). Cut 14 oz of Paneer into bite sized pieces and soak them in Hot Water bowl for 15 minutes. Take the P aneer pieces, Peppers and the prepared marinade into a big bowl. Stir until all the pieces are evenly coated. Refrigerate for an hour. Heat a skillet on high - medium heat and add a tsp of Oil. Add the stuffing mixture and cook for 5 minutes until paneer is browned. Remove from heat and set aside. Sauce - Take a cup of Yogurt, 1/2 cup of chopped Cilantro, 2 green Chillies, 2 cloves or Garlic and Salt to taste in a mixie jar. Blend until a smooth sauce like consistency is got. Char-grill the Tortillas . Spoon the paneer-pepper ...

Pit 3 Avacados and coarsely mash into a bowl. Add 1/4th chopped Red Onion, 2 minced Garlic Cloves, 1/2 bunch of chopped Cilantro, 3 finely minced Green Chilies, a large chopped Tomato to the bowl and stir. Add Salt & Pepper as needed, 4-5 shakes of green Tabasco Sauce and squeeze a lime into the bowl. Mix well till incorporated and serve with Tortilla Chips.

Prep -  Preheat oven to 350F and line a baking sheet with parchment paper.  Heat  10 tbsp of Butter  in a skillet until brown stirring continuously. Pour into a mixing bowl and add  4 tbsp of Butter,  at room temperature to it and mix well. Add  1/2 cup of Sugar, 2 cups of Brown Sugar, 2 Eggs and a tbsp of Vanilla Essence  and mix till incorporated and sugars are dissolved. Add  1/2 tsp of Salt, 1/2 tsp of Baking Soda, 1/4 tsp of Baking Powder and 3 cups of All Purpose Flour  and incorporate well until a dough forms. Make bite sized balls with the dough and place them 2 inches apart on the baking sheet. Bake for 12 minutes or until the cookies are set.

Roast  1/4 cup of Peanuts  lightly and take in to a small blender jar. Add  1/4 cup of Roasted Gram Dal, 2 tbsp of Dry Shredded Coconut, 1/4 tsp of Cumin Seeds  and blend to a coarse powder. Add the above mixture to a big mixing bowl,  a cup of Rice Flour, 1/4 cup of All Purpose Flour, 2 tbsp of Sooji, a tsp of Red Chilli Powder, a tsp of Sesame Seeds, a pinch of Asafoetida, Salt as needed, a tbsp of chopped Curry Leaves, 2 tbsp of Hot Oil and Water as required  to form a soft dough. Make small lemon sized balls with the dough and spread them like discs on a silicon mat. Keep aside. Heat oil in a deep pan. Deep fry the discs until golden brown. Drain and remove from the oil on to a plate.

Break 2 eggs into a mixing bowl and add in Salt and 1/2 tsp of Red Chilli Powder, 2 tbsp of finely Chopped Onion, a finely chopped Green Chilli,  a tsp of finely chopped Coriander Leaves and mix well. Add a tbsp of Butter on to a hot pan and let it melt. Pour the whisked egg mixture on to the pan and let it spread. Immediately place 2 slices of Bread on it for few seconds and turn them over so the other side soaks the egg mixture too. Once the Omelette can be lifted, turn it over along with the bread (on to the bread side). Let it roast for a minute and then turn again. Place a slice of Pepper Jack Cheese in between the 2 bread slices and stack the 2 slices of bread + Omelette. Serve hot with or without Ketchup.