Hearty Spices

De-husk 4 ears of sweet corn (~ 3 cups of Corn Kernels) and pressure cook them for 2 whistles on medium heat. After they are cooled, run a knife to separate the kernels from the cob into a bowl.  To the bowl, add a 1/2 finely chopped Red Onion, 1-2 finely minced Green Chillies, 1/2 cup of Chopped Cilantro, Juice of a Lime, Salt to taste, 1/4 tsp Red Chili Powder, 1/4 tsp Cumin Powder, 1/2 finely chopped Tomato (optional)  and mix well.  Serve with Tortilla chips.

Guacamole - Mash a ripe Avocado with a tsp of Lime Juice, 1/2 tsp of Salt and a pinch of Garlic Powder into a smooth mixture and keep aside . Sour Cream mixture - In a bowl, mix in 1/2 cup of Sour Cream with 2-3 tbsp of Milk Warm 16 oz of Re-fried Beans in a bowl and stir in 2 tbsp of Taco Seasoning and 1/4 cup of Taco Sauce . Spread this mixture at the bottom of the glass pie plate. Spread the Guacamole on top of the beans and then followed by sour cream mixture on the top or you can draw a spider web on top. Sprinkle 1/2 cup sliced Black olives, a cup of Cheddar Cheese, 1/2 cup of chopped Tomato, a chopped Green Onion around the edges of the pie plate. Serve warm with warm Tortilla chips.

Preheat oven to 375 F. Option 1 - Boil 1 1/2 cups cooked and drained Artichoke hearts and a cup of cut Spinach in a cup of water in pressure cooker for 3 whistles. Strain and grind to rough paste. Option 2 - Steam or Saute 8 oz of cut Spinach until wilted. Coarsely chop 3/4 cup of marinated Artichoke Hearts and mix with the wilted spinach. In a bowl, melt and mix 8 oz of Cream cheese, a cup of Sour Cream, finely minced Clove of Garlic, 1/2 cup of Parmesan Cheese, 3/4 cup of Mozzarella Cheese, a tbsp of chopped Parsley, Salt to taste and a tsp of crushed pepper flakes . Add the prepared spnach-artichoke mixture and blend well. Spread the mixture into an oven proof dish and sprinkle 3/4 cup of Mozzarella cheese over the mixture.  Bake for 20 minutes and broil for 2 minutes before serving it hot with nachos, vegetables or crackers.

Beat 2 cups of Yogurt with 1 tsp of Sugar in a bowl. Add 2 handsful of Boondi, ½ tsp of Dry Mint Leaves and 1 tbsp of Coriander Leaves to the yogurt and mix well. Sprinkle ½ tsp of Roasted Cumin Powder, a pinch of Garam masala powder, a pinch of Black pepper powder, a pinch of Red Chili Powder, a pinch of Black Rock Salt Powder and Salt to taste and mix well. Serve chilled as a side dish for any Pulav.