Hearty Spices

Take a small bowl with 2 tbsp of Ragi Flour and 1/4 cup of Water . Prepare a smooth lump-free batter. Keep aside. In a large vessel, take 1 3/4 cup of Water, 1/4 tsp of Salt, 1/2 tsp of Ghee and mix well. Add in the prepared ragi flour mixture and stir continuously until the mixture thickens and turns glossy and there are no lumps. Once the mixture is glossy, add a cup of Ragi Flour and make sure to spread the flour. DO NOT Mix the flour for 2 minutes and turn the heat to low. After 2 minutes, slightly spread the flour and allow to boil for 5 minutes. Now take a wooden stick and mix continuously until the mixture comes together. Cover and simmer for 3 minutes or until the mixture turns glossy. Give a good mix again and make sure to check the mixture is non sticky. Let it cool slightly, and then take a ball-sized mixture into a ghee greased bowl. Shape to round ball with hand by moving the ghee bowl around. 

In a pan, heat a tbsp of Ghee and add 3 cups of Phool Makhana to it. Tossing ocassionally, roast for 5 minutes on medium heat. Transfer to a plate and in the same pan, add 2 tsp of Ghee . Add 3 cloves of crushed Garlic and saute until it is fragrant.  Switch off the heat and add a tsp of Red Chilli Powder, 1/4 tsp of Turmeric Powder, Salt to taste and give it a good mix. Add the toasted phool makhana to the pan and toss to evenly coat.

Preheat the oven to 400F and line the muffin pan with liners. In a large bowl, whisk together 1/2 cup of Vegetable Oil, a cup of Sugar, 2 Eggs, 3/4 cup of Milk, 2 tsp of Vanilla Extract . Then add 1/2 tsp Salt, 1/4 tsp Nutmeg, 1 tsp ground Cinnamon, 1 tbsp Baking Powder and 2 1/2 cups of All Purpose Flour and mix well. Fold in 1 1/2 cups of Chopped Apples. Divide the batter into muffin cups. In a small bowl, mix together 2 tbsp of Sugar and a tsp of Ground Cinnamon . Generously sprinkle on top of each muffin.  Bake for 20 minutes or until it passes the toothpick test.

 Wash 

Cook a cup of Quinoa in 2 cups of Water in an instant pot on Manual for 12 minutes. Once the quinoa is warm, add 1/2 cup Milk and mix well.  Take 1/4 cup of Grated Carrot, 1/4 cup of Cucumber in a bowl and mix Salt to taste . Add 2 1/4 cup of Yogurt to it and mix well. Add it to the Quinoa bowl. Heat 1 1/2 tbsp of Oil in a sautepan. Once hot, splutter 1/2 tsp of Mustard Seeds, 1/2 tsp of Chana Dal, 1/2 tsp of Urad Dal and sauté until golden brown. Add few broken Cashewnuts and sauté till golden brown. Add a tsp of grated Ginger, a sprig of Curry Leaves, a tsp of minced Green Chillies, a broken Red Chilly and a pinch of Hing and saute for a minute. Remove from heat and pour it over the quinoa.  Serve after a quick mix with pickle.  

Press "Saute" on the Instantpot. Heat a tbsp of Ghee and splutter 1/2 tsp of Cumin Seeds and a Bay Leaf . Add 3 chopped Green Chillies, an inch of Ginger, finely minced and a finely chopped Onion . Saute till the onions turn light brown.  Add 1/2 cup of diced Carrots, 1/2 cup of chopped Green Beans, 1/2 cup of Peas, a chopped Tomato and cook for a minute.  Take 1/2 of Quinoa and 1/2 cup of Moongdal in a bowl. Wash, drain and keep aside. Now add the Quinoa, Moongdal, 3 cups of Water, Salt to taste, a tsp of Turmeric Powder, 1/2 tsp of Coriander Powder, 1/2 tsp of Red Chilli Powder, a tsp of Garam Masala Powder , mix well and deglaze the pot. Switch off the Instantpot. Close the lid and turn the vent to "Sealing". Select "Manual" option and set the time for 5 minutes. Once the Instantpot beeps, allow the pressure to naturally release for 10 minutes before removing the lid.  Open the lid, squeeze 1/2 a Lemon's juice over the quinoa. Fluff it up with ...

Cream together a cup of packed Brown Sugar, 1/2 cup White Sugar, and a cup of Butter until creamy. Add 2 Eggs, a tsp of Vanilla Extract, a tsp of Baking Powder, a tsp of Salt, 1/2 tsp of Ground Cinnamon and combine well. Slowly add 2 1/2 cups of All Purpose Flour and combine to make cookie dough. Fold in 8 oz Butterscotch Chips, 2 oz of White Chocolate Chips to the dough.  Cover the bowl with plastic wrap and refrigerate the dough for 35-40 minutes. Preheat the oven to 350F. Line a large baking sheet with parchment paper or spray with cooking oil. Scoop a tbsp of dough at a time into a ball  and place on the prepared pan about 1 1/2 inches apart from each other. Bake for 12 minutes. Remove from the oven and allow cookies to cool for 5 minutes.