Hearty Spices

Soak 1/2 Cup Urad Dal and 1 cup of Idli Rice in water overnight.  Grind into fine batter with little water, 1 tsp Salt, 1 tsp Sugar and keep aside. Roast 3/4 cup Sooji in a tsp of Ghee in a pan until golden brown and remove from heat. Keep aside.  Heat 1 1/2 cup Water seperately and add it to the sooji pan and mix until the water is absorbed. Add 1 1/4 cup Sugar, a pinch of food color, 4 1/2 tsp of Ghee and cook for 2 minutes. Add a pinch of Cardamom Powder and cook for few minutes until halwa is manageable to make into balls. Let it cool. Once cooled, make balls and dip into the batter and deep fry until golden brown. Serve warm or cold.

Start the Instantpot on "Saute" and add a tsp of Ghee to the pot. Add 1/2 cup of Vermicelli and roast for 5 minutes. Press "Cancel" once the vermicelli is golden brown.  To the pot, add 1/ 2 cup chopped nuts (Cashews, Almonds, Walnuts and Pistachios), 1/4 cup of Sugar, a tbsp of Raisins,  3 cups of Milk, a tsp of Cardamom Powder and mix well.  Close the lid with the vent on "sealing position" and select "Porridge" mode and cook for 6 minutes. Let the pressure release naturally. Serve warm or cold.

In a pan, heat a tbsp of Ghee and roast 2 tbsp of Cashew nuts, 2 tbsp of sliced Almonds and a tsp of Raisins until golden brown and keep aside. Roast 3/4 cup of Moong Dal in a pressure cooker pan for 2 minutes. Add 2 1/4 cup of Water to it and pressure cook for 3 whistles.  Add a cup of Jaggery and 1/4 cup of Water in a saucepan and on low heat dissolve all the jaggery. Add the cooked Dal and a tsp of Ghee to the Jaggery saucepan and let it boil for 2 minutes, while mixing well. Add a cup of Coconut Milk and simmer for 2 mins, while stirring well.  Add the roasted nuts, 1/4 tsp of Cardamom Powder and 1/4 cup of Coconut milk and stir well. Remove from heat and serve warm.

Add 15oz of Ricotta Cheese, a pinch of Saffron and a tbsp of Milk in a bowl. Mix well until combined. Microwave for 3 sets of 3 minutes each checking in between. Add 5 tbsp of Condensed Milk, a pinch of Cardamom Powder and mix well. Microwave 2 mins at a time until the mixture comes together. Let it cool.  Make small balls out of the cheese and press in a nut or garnish with crushed  rose petals .

Press 'Saute' on the Instantpot and heat 1/2 cup of Ghee. Add 2 cups of Almond Flour and sauté for 2 minutes until the raw smell disappears.  Stir continuously to avoid burning at the bottom and press 'Cancel'. Add 2.5 cups of Milk / Water, a pinch of Yellow color, a cup of Sugar and mix well until no lumps are seen. Deglaze the pot, close the lid and turn the pressure valve to 'Sealing' position. Set the pot to 'Manual' and set the timer to 0 minutes. Once the pot beeps, do a quick release of the pressure. Add a tbsp of Ghee, 1/2 tsp of Cardamom Powder and cook the halwa till it reaches a pudding consistency. (10 minutes). Remove the halwa to a serving bowl and garnish with 2 tbsp of Slivered Almonds .

Add 15 oz of Ricotta Cheese, a cup of Sugar and 1/3 cup of Water to the Instantpot and mix well. Close the lid and set the valve to "Sealing" and cook on "High" pressure for 11 minutes. Quick release the pressure.  Start the Instantpot on "Saute", add 1/2 cup Ghee, a tsp of Cardamom Powder and 3 cups of Milk Powder to the pot. Mix until well combined stirring until well combined.  Pour the mixture into a parchment lined 8x8 pan. Sprinkle 2 tbsp of Chopped Pistachios and dry Rose petals over it.  Let the mixture cool down for an hour and then refrigerate overnight to set. 

Heat 3/4 cup of Oil in a bowl and keep aside.  Take a cup of Chickpea Flour / Besan in a bowl, add the hot Oil to it and whisk until smooth.  Heat a pan with a cup of Sugar and 1/2 cup of Water until the sugar melts. Bring to a boil and cook till one-string consistency is reached. Add the besan mixture and mix well. Then add the 3/4 cup of warm Ghee and mix well until the mixture is thick and smooth. Cook on medium heat for 5 minutes until it gets thick and bubly. Now, remove from the heat and continue to mix for another minute. Pour the mixture into a greased pan/mould and spread evenly. Allow to cool for 15 minutes, unmould and slice.

Heat a tsp of Ghee in a pan. Add a cup of Sooji / Semolin a to it and roast till it turns aromatic. Add 1 1/2 cup of Milk to it and keep stirring on medium heat until the rava absorbs the milk. When the mixture separates from pan, remove from heat and let it sit aside with the cover / lid on. Sugar Syrup - In a pan, add 2 cups of Water, 2 cups of Sugar, 2 Cardamom pods and stir continuously on medium until the sugar is melted. Boil for 5 minutes and add a tsp of Rose Water and a tsp of Lemon Juice . Mix well, cover with lid and keep aside. Transfer the rava mixture to a large bowl and add 1/4 tsp of Baking Soda, 1/4 cup of Milk Powder, 1/4 tsp of Cardamom Powder and knead to a smooth dough. Add few tsp of Milk if needed. Separate 1/4th dough into a smaller bowl and add a pinch of Yellow Color, 1/4 cup of Nuts Powder and a tbsp of Milk . Mix well to form a soft dough and make small balls. Pinch Rava mixture and make medium balls until all the mixture is done. Flatten the rava mixtur...

Heat 2 tsp of Ghee in a pressure cooker and roast 1/2 cup of Moong Dal in it until golden brown in color. Add a cup of Milk, a cup of Water and mix well. Pressure cook for 4 whistles and remove from heat. Make paste of the cooked Dal by stirring and adding 1/2 cup of Water to make it to a smooth consistency. Remove the paste from the pressure cooker pan and add to a skillet / pan. Cover cook for 5 minutes on low heat. Remove the cover and add 3 tbsp of Ghee while stirring. Stir until the paste leaves the sides of the pan. Remove from heat. Allow the paste to cool and then make an-inch width and 1/2 inch height discs with all the dough. Use a skewer to make a flower like impression on them slightly pressing them.  Sugar Syrup - Heat 1 1/2 cup of Water and dissolve 1 1/2 cup Sugar in it. Add a tsp of Cardamom Powder, couple strands of Saffron and few drops of Lemon juice to it and mix well. Boil until the syrup is sticky and remove from heat.  Heat o...

Wash, drain and soak 1 cup of Urad Dal in a bowl for 2 hours. Then, grind the Dal with less than 1/4 cup water or less until thick batter (like vada batter) is made. Remove the batter into a bowl and add a pinch of Salt and Orange Color to it and mix well. Fluff up the batter with you hand until very light and fluffy for 10 minutes. Take a ziplock and nip the tiny end of it. Fill the batter into the ziplock and remove any air.  Heat a saucepan and pour an inch depth of Oil.  Heat another saucepan with a cup of Sugar and water needed just to dissolve it. Keep stirring until the sugar is melted and the mixture is reached a single thread consistency. Add few drops of lemon juice and rose water .  Draw 2 circles with ziplock batter in the hot oil and then swirl around the circles to form a Jangiri. Using skewers or chopsticks, turn the Jangiri so it is cooked on both sides and bubbles around it recede. Remove from oil and place in sugar syrup and let it coat and ...

Take a cup of All Purpose Flour / Maida in a mixing bowl. To it, add 1/2 tsp of Baking Soda and 1/4 cup of melted Butter / Ghee and mix well. Add required water and knead to make soft dough. Cover the dough and keep aside for an hour. Divide the dough into 4 equal parts. Take one of them and roll out into a thin chapati. Grease it with Ghee and sprinkle All Purpose Flour / Maida on it. From one end of the chapati, roll it into a tight roll. Wet the end a little so the end sticks to the roll. Cut the roll into an inch pieces. With your index finger or rolling pin, press them lightly to make them look like Kajas. Repeat for the rest of the dough. Heat 2 cups of Water in a saucepan and let it boil. Stir in 2 cups of Sugar and allow the mixture to get to a 1-string consistency. Leave the pan on low heat while frying the kajas. Heat oil in a pan until piping hot and remove from heat. Drop the prepared kajas into the oil and allow them to float. Then put the pan back on medi...

Heat Oil in a pan for deep frying Boondi. Take 2 cups of coarse Chickpea Flour (Besan) along with a pinch of Yellow food color in a bowl. Adding water to the bowl to until the mixture is of runny consistency.  Take a Boondi laddle and pour 1/2 a cup of chickpea flour mixture on it over the hot oil to make Boondi. Once the boondi is golden brown, drain and remove them from heat into a plate. Keep aside. Heat 1 1/4 cups of Sugar along with 3/4 cup of Water in a saucepan. Allow the sugar to melt and let it come to a boil. Bring the syrup to a soft ball consistency. Add the boondi to the sugar syrup and mix well untill well coated. Remove from heat. While the mixture is still hot, take a handful of hot boondi and tightly roll them into a ball. 

In a large mixing bowl, mix 1/2 cup of Corn Starch with 2 cups of  Water until there are no lumps and keep aside. Heat a cup of Water and 1 1/4 cup of Sugar in a saucepan and mix well. Bring the syrup to boil and then add the corn flour mixture to the saucepan, mixing continuously. Reduce to medium heat and keep stirring until the mixture thickens. Add a tsp of Lime Juice and more stirring. Add 2 tbsp of Ghee and more stirring until the ghee is incorporated. Add powdered Cardamom Powder (2 Cardamoms), 3 tbsp of Chopped Cashews, a pinch of Food Color and more stirring until the mixture leaves the sides of the pan or the spatula.  Transfer the mixture into a glass tray and garnish with chopped nuts of your choice. 

Batter - Mix a cup of A ll Purpose Flour, 1 tsp of Fennel Seeds, 3 to 4 crushed Cardamoms in a mixing bowl. Add 3 tbsp of Milk powder, 3 tbsp of Yogurt and mix into a thick batter with  ½ cup of Water . A llow the batter to rest for 30 minutes. Blanch a tbsp of Almonds and Pistachios in hot water for 20 to 30 minutes. Slice them and keep aside.  Sugar syrup - H eat ½ cup of Sugar in ¼ cup of Water in a saucepan over low heat till the sugar melts. Make  a ½ inch string or 1 string consistency.  Malpua - Heat a tbsp of Ghee in a pan. Add 3 pinches of Baking Soda to the malpua batter and mix well. Lower the heat and taking 2-3 tbsp of batter at a time, gently pour into the pan making small pancakes. Fry  till crisp and golden flipping the malpuas a couple of times. Immediately place them in the warm sugar syrup and after coating them, remove to a serving tray. Optional - P our 2 tbsp of Rabri on top and garnish with the chopped almonds and p...

Melt a stick of Butter in a small bowl in the microwave. To it add 400 gms of Condensed Milk, 2 cups of Milk Powder, a pinch of Cardamom powder and mix well. Microwave for a minute and mix well. Microwave for 2 more minutes and mix thoroughly till soft. Allow to cool and once cool, grease fingers with ghee and make small soft balls. Press each ball slightly and top it with few chopped nuts.

Heat 4 tbsp of Ghee in a pan and saute 2 tbsp of Raisins, 2 tbsp of Cashewnuts and   a cup of Rava  till golden brown in color on low heat. Add 3 cups of hot Water and keep mixing until the rava is cooked. Add 1 1/2 cup of Sugar and mix well. Add a pinch of Food Color, a tsp of Cardamom Powder, 1/4 cup Ghee and mix well.   Keep stirring and cook till it starts leaving the sides of the pan.  Remove from heat and serve warm. 

Wash and soak 1/2 cup of Saggubiyyam in water for an hour. Grate 1/2 cup of Jaggery and keep aside. Heat a sauce pan with 3-4 tbsp of Water and add the jaggery to it. Once the jaggery melts, sieve it to remove all the impurities. Add the mixture back to the sauce pan and let it thicken till it reaches 1-string consistency. Remove from heat and let it cool completely. In another saucepan, take 1 1/2 cups of Water , the soaked Saggubiyyam and let it cook until they turn transparent/cooked. Add a cup of Milk, a tsp of Cardamom Powder and cook until the mixture thickens. Add the cooled jaggery mixture and mix well. Remove from heat and transfer into a bowl. Heat a tbsp of Ghee in a small pan and saute a tbsp of broken Cashews and few Raisins until golden brown. Remove from heat and add to the payasam. Serve warm or chilled. Note: Replace 1/2 cup of Jaggery with 1/2 cup of Sugar and add after the saggubiyyam is cooked.

Roast a cup of White Sesame Seeds on medium heat until they turn golden brown. Keep aside to cool. Chop a cup of Jaggery into a fine powder. Grind both the roasted sesame seeds and chopped jaggery into coarse powder. Make round balls using few drops of milk, if needed.

Wash, peel and grate a pound of Carrots (approx 4 cups).  Press "Saute" and add grated Carrots, 1/2 cup of Whole Milk, 1/2 cup of Water to the pot. Close the lid, set the pressure valve and cook for 1 minute at high pressure. Open the valve to quick release. Press "Saute", add 1/2 cup of Sugar and cook for 7 minutes stirring continuously in between. Add 4 tbsp of Ghee and cook further until the halwa becomes dry. Add a tsp of Cardamom Powder and sliced Pistachio and Almonds . Mix well and serve.

Caramel - Heat ½ cup of Sugar in 2 tbsp of Water on high heat. Swirl the pan frequently till the sugar has melted and turns a dark golden brown. Pour it into a 6" inch cake tin, working quickly; tilt the dish to coat the base completely. Keep aside for a few minutes to set. Tear 8 slices of Bread into small pieces into a bowl; pour  1½ cups of Milk over it and soak for a while. Mash the bread with the back of a spoon till the mixture is smooth. Mix in 2 tbsp of Sugar, a tsp of Vanilla Essence and few roasted Nuts . Pour the Bread Mixture over the caramel; cover the top of the dish with aluminium foil and steam cook in pressure cooker for 15-20 mins. Remove and when cool enough, invert onto a dish and cut into pieces. Refrigerate till it sets and serve cold.