Hearty Spices

Pulse 1/2 cup of Rolled Oats into fine powder and keep aside.  Melt a cup of Butter in a medium bowl and add 3/4 cup of Brown Sugar, 3/4 cup of White Sugar and cream together with a hand mixer. Add 2 tsp of Vanilla Extract, 1/2 tsp of Lemon Juice and 2 Eggs and mix well till incorporated. Add the pulsed Oats, 1 1/2 tsp of Baking Soda, a tsp of Salt, 1/4 tsp of Ground Cinnamon, 2 1/4 cup of All Purpose Flour and mix lightly with spatula. Do not over mix.  Add 2 cups of Chocolate Chips and a cup of chopped Walnuts (optional) and mix again. Using an ice cream scoop, scoop 2 tbsp dough into balls in a pan an inch from each other and freeze for 2 hours. Preheat the oven to 350F and bake for 12 minutes. Allow to cool completely before storing.

Clean and cut up to 3-4 places on 6 Chicken Drumsticks and keep aside. Add 2 tsp of Coconut Oil in a pan, saute 2 Red Chillies, 1/2 tsp of Cumin Seeds, a tsp of Pepper Seeds for a minute. Add a finely chopped Onion, 1 1/2 tsp of Ginger Garlic Paste and saute for 4 minutes. Add Salt, as needed, a pinch of Turmeric Powder, a tsp of Coriander Powder and saute for minute. Add a cup of Water to de-glaze the pan and remove from heat. Set aside to cool. Grind to a very smooth paste. Heat a tsp of Coconut Oil in a pressure cooker pan and saute a sprig of Curry Leaves, a finely chopped Onion until the onion is cooked. Add in a chopped tomato and cook until mushy. Add the ground paste, 1/2 cup of Water and mix well. Add the chicken legs and pressure cook for 3 whistles on medium heat. Remove from heat and let the pressure settle on its own. Once done, open the cooker and remove the chicken legs and set aside. Return the gravy to heat and simmer until thick. Once the gravy is thick, add ...

Preheat the airfryer to 380F. Wash, peel and cut 2 large Sweet Potatoes into about 1/4-1/2 inch fries. Place the fries in a bowl of cold water for an hour. Drain the fries and dry them with towels.  Add them to a mixing bowl, add 1 1/2 tbsp of Corn Starch, 2 tsp of Paprika, 2 tsp of Garlic Powder, a tbsp of Olive Oil and Salt to taste . Combine well and spread them out in a single layer in the airfryer basket. Cook for 20-23 minutes, frequently tossing them after every 10 minutes at 380F. Garnish and Serve. Sauce - Add 1/4 cup of Sour Cream, 1 1/2 tbsp of Maple Syrup, 1/4 tsp of Cinnamon, Salt to taste in a small mixing bowl and mix well until combined. Serve with the fries.

Wash and cut 2 Russet Potatoes into about between 1/4 to 1/2 inch fries. (No need to peel). Add them into a mixing bowl of cold water and let sit for 45 minutes. Drain the french fried and dry them with towels. Add the dried french fries to a mixing bowl and mix 2 tsp of Olive oil, Salt to taste and Mixed Pepper seasoning (I use readymade 5 pepper seasoning) as needed.   Preheat the air fryer to 350F. Spread out the fries in a single layer and cook for 15 minutes or until crisp, turning halfway through cooking. Garnish and Serve.

Prep - Keep 12 oz of Cream Cheese on the kitchen counter to bring to room temperature along with an Egg. Preheat oven to 325F and spray the lined 12-count cupcake / muffin pan. Keep aside.  Crust - Take 6 full sheets of Graham Crackers (or 3/4 cups of crumbs) and process them to crumbs. To it, add 3 tbsp of melted Butter and 2 tbsp of Sugar and mix well. Evenly distribute the mixture between all the 12 liners making sure to press down firmly into an even layer. Bake at 325F for 5 minutes. Remove and let cool. Filling - Beat 12 oz of Cream Cheese in a bowl along with 1/4 cup of Sour Cream, 1/2 Sugar until well combined. Add in 3 tbsp of Lime Juice, a tsp of Vanilla Extract, a tsp of Key Lime Zest and a drop of green food dye (optional) . Mix well until incorporated and add a Large Egg to it as well. Mix until combined. Evenly distribute the filling between all the 12 liners.Return to the oven and bake at 325 for 20 minutes or until the top of the cheesecakes are set. Remove from ...

Set the Instantpot on "Saute". Add 2 tbsp of Oil, a small chopped Onion, 3 crushed Garlic Cloves, 2/3 cup of chopped Cilantro and saute for 3 minutes. Stir in 4 cups of Chicken broth, 14.5 oz of diced Fire Roasted Tomatoes, 2 whole Chicken Breasts, a thinly sliced Carrot, a cup of Black Beans, a cup of boiled Corn, 3/4 tsp of Salt, 3/4 tbsp of Cumin Powder, 1/2 tbsp of Red Chili Powder, 1/4 tsp of Cayenne Pepper, 1-2 Bay Leaves and push the chicken to the bottom of the pot.  Lock the lid into place and set on "Pressure Cook" for 10 minutes.  Perform a quick release. Open the lid, remove the cooked chicken breasts with tongs and either chop or shred them. Add the chicken pieces back to the soup. Stir in a cup of Monterey Jack Cheese / any mexican blend cheese . Serve into bowls and garnish with crushed Tortilla chips and 1/2 cup of Monterey Jack / Mexican Cheese blend .

In a large bowl, take  2 1/2 cups of Wheat Flour, a tsp of Sugar, a tsp of Baking Powder, 1/2 tsp of  Salt, 1/4 tsp of Baking Soda . Mix everything until well combined. Add  1/2 cup of Yogurt, 2 tbsp of Oil  and knead into a smooth and soft dough by adding Water, as required. Cover and set aside for about an hour. After an hour, knead the dough again for 5 minutes. Separate the dough into ball sized dough and dust with some wheat flour to roll out the rotis. Roll gently making sure the rotis are slightly thick. Heat a tawa on medium heat. Sprinkle a tsp of water one side of the rolled roti and place it water face down on a hot tawa. Press gently and allow to cook for a minute or until the base is cooked. Now flip the tawa and cook the other side of the Roti. Serve warm.