Hearty Spices

Godhuma Rava Idli - Dry roast 1½ cup of Broken Wheat till it turns red. To it, add Salt, 1 cup of Yogurt and enough Water till the batter becomes a paste. Let it sit for ½ hour. Add  1 tbsp of chopped Green Chilies, 2 tbsp of chopped Coriander Leaves, 3 tbsp of grated Carrot and 2 tbsp of grated fresh Coconut (optional). Heat 1 tsp Oil in a pan and splutter ¼ tsp of Mustard Seeds,  10 curry leaves and a tbsp of Grated Ginger for 10 seconds. Remove from heat and add to the wheat-yogurt batter. Combine well and spread ladle full on idli trays and steam for 15 minutes. Peanut Chutney - Heat 1 tsp of Oil in pan and fry a crushed Garlic Clove for a few seconds till it is lightly brown. Add  a tbsp of Urad Dal  and saute till golden brown. Add ½ tbsp of Cumin, Coriander seeds each and saute for 10 seconds then add 5 dried Red Chillies and fry for few seconds. Add a cup of Peanuts and saute till lightly toasted. Remove from heat and allow cooling....

4 cups Fresh Okra, cut into 2-inch pieces 1 tbsp Ginger Garlic Paste 1 tsp Cumin Powder 1 tsp Coriander Powder ½ tsp Red Chilli Powder (or to taste) 1 tsp Chaat Masala 2 tsp Oil Juice of a Large Lemon (3-4 tbsp) 1 tbsp Chickpea Flour / Besan 1 tbsp Rice Flour Salt, as needed Combine all the ingredients except okra in a large bowl, and whisk to blend well. Add okra to the bowl and mix carefully to coat the pieces with masala. Lay out the okra in a single layer on a lightly greased baking sheet. Broil in the oven for 5 minutes or until the tops acquire brown spots. Now turn on the oven to 220C and bake on the lowest rack for 6-8 minutes or till the bottoms are browned nicely. Serve hot as a side dish with roti or with tangy lemon rice.

In a big sturdy pan, bring  a gallon of Milk to a boil. On medium high, boil/simmer the milk for about 2 hours, stirring in between. By the end of two hours, the milk reduces in volume, becomes quite thick and turns from white to color of gandham paste. Add 1½ cups of Sugar  to the thickened milk. Continuously stirring on medium heat, cook for about 30 to 45 minutes. By the end of this time, the milk-sugar paste further thickens and when you think, you can almost make a ball with it, then only switch off the heat. Ladle off the paste onto a clean plate or round dish. Let it cool completely. Cut it into squares or shape into rounds. If you want, decorate the sweets with toasted pistachios or almonds.

1 large Onion, chopped fine 3 large Tomatoes, very ripe ones, chopped 4 Green chilies, minced ½ tsp Mustard seeds ½ tsp Urad dal 2 tsp Oil Salt ¼ cup Besan / Senagapindi Cilantro - to garnish Heat oil. Add mustard seeds and urad dal. When dal turns reddish brown and seeds pop, add the green chillies and onion. Fry till onions turn translucent. Then add the tomatoes and salt. Saute for few minutes. Make a smooth paste of besan with water and make sure there are no lumps. Stir this into the curry, stirring all the while so no lumps are formed. If necessary add some water and cook for a few minutes until desired consistency is reached. Garnish with freshly cut cilantro. Serve with spicy pulav.

Wash and pressure cook a cup of Toor Dal with  3 cups of Water, ¼ tsp of Fenugreek seeds, ¼ tsp of Turmeric powder and 1 tsp of Oil .  Heat  a tbsp of Oil in a pan; splutter a tsp of Mustard Seeds, few Curry Leaves, 4 slit Green Chillies, a pinch of Asofoetida and 3 cloves of crushed Garlic . Add finely chopped 3 tomatoes and cover cook on medium heat till the tomatoes turn soft. Add a tsp of Red Chili Powder, Salt to taste a tsp of Coriander Powder and allow to cook for 2 minutes. Add the mixture to the mashed dal and 2 tbsp of Tamarind Pulp . Cook for 4 minutes on medium heat, remove from heat and garnish with Coriander Leaves .

Heat 2 tbsp of Oil / Ghee and saute  a Bay Leaf, an inch of Cinnamon Stick, 3 Cloves, a Star Anise and few Curry Leaves for 2 minutes. Add thinly sliced medium Onion, finely chopped 6 Green Chillies and saute for 4-5 minutes. Add and saute 1½ cup of Potato cubes, ½ cup of Carrot cubes, ¼ cup of Peas, a tbsp of Mint Leaves, 2 tbsp of Coriander Leaves for 10 minutes. Add and saute the 3 cups of Basmati Rice till it is well coated. Add ½ cup of Coconut Milk, 5½ cups of Water and mix in Salt as needed and cook till done. Serve hot with Raita.

Soak a fistful of Chana Dal in a cup of Water for 10 mins. Bring it to boil in a saucepan and add a cup of Jaggery to it and stir till it dissolves in water. Take a cup of Water In a bowl and mix in a cup of Rice Flour . Pour this mixture into the boiling Jaggery mixture. Mix it frequently till you get the dough consistency. Remove from heat and let it cool. Pour a cup of water in a cooker, make the dough into lime sized balls and place them on the idli plates. Put the idli plates in the cooker and cook them without putting the weight for about 10-14 mins. Remove from heat and serve as neivedyam.

Uggani: Grind 2 tbsp of Roasted Chana Dal into fine powder. Wash  1 large bowl of Puffed Rice in water and soak for about 2 minutes. Squeeze away the water by taking a handful of soaked puffed rice each time. Once you have all the water removed, add the fried gram dal powder and Salt to taste. Mix well and keep aside. Heat  2-3 tbsp of Oil in a pan, and splutter  1 tsp of Mustard Seeds, few Curry Leaves, a pinch of Turmeric Powder . Add and saute  2 sliced Onion, 5-6 slit Green Chilies till golden brown. Add 2 Tomatoes, finely chopped and cook till soft. Add the puffed rice and mix well. Sprinkle 1 tbsp of Lemon Juice and chopped Coriander Leaves before serving hot. Chili Bajjis: Wash 10 Bajji Green Chilies , make a slit on one side making sure that the stalk is intact. Scoop out the seeds using a knife and keep aside. In bowl, mix 2 tsp of Carom Seeds Powder / Cumin Powder and Salt to taste . Stuff this mixture inside ...

Heat a tbsp of Oil in a pan; splutter ½ tsp of Mustard Powder and ½ tsp of Cumin Seeds. Add and saute  a pinch of Asafoetida,2-3 Red Chilies and 3-4 chopped Garlic Cloves for 3-4 minutes. Add a large chopped Tomato, 1½ tbsp of Rasam Powder, ¼ tbsp of Turmeric Powder, ½ tsp of Red Chilli Powder, Salt to taste and let the tomatoes cook. Add a small piece of Tamarind or 1 tbsp of Tamarind Paste, 5-6 cups of Water, a tbsp of Jaggery and stir till melts and let it boil. After one boil, remove from flame and garnish with Coriander Leaves .

Cook 2 cups of Rice and cool by spreading in a plate. In a small bowl, take the lemon juice from 2 squeezed Lemons and add Salt to taste . After the salt melts, add the lemon juice to the cooled rice and combine. Heat the 3 tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds and saute 1½ tbsp of Chana Dal, 1½ tbsp of Urad Dal, few Curry Leaves, 3 tbsp of Peanuts, 1 tsp of Turmeric Powder till golden brown. Add 8-10 slit Green Chilies, 2 tbsp of Cashewnuts and saute for 2 minutes. Remove from heat and add this seasoning to the prepared rice. Serve hot.

2 cups All Purpose flour 1 cup Brown Sugar (Optional - white) 1 tsp Baking Soda 1 tsp Baking Powder 1 cup (8 oz) Plain Yogurt (Optional - blueberry flavoured yogurt) 1 Egg 1 tsp Vanilla Extract 4 tbsp Butter, melted 1 cup Blueberries Preheat your oven to 175C (or 350F). Line a 12-cup muffin tray with muffin liners. Mix the dry ingredients together (flour, sugar, baking powder & baking soda). Mix the wet ingredients (yogurt, egg, vanilla extract, butter) and blueberries in another bowl. Combine mixtures and spoon into muffin tray. Bake for 25 minutes or until cooked.

Dough - Mix 3 cups of Wheat Flour with Salt to taste and 2 tbsp of Oil thoroughly. Knead with enough Water and  2 tbsp of Yogurt (optional).  Make soft dough and keep aside for 30 minutes.  Stuffing -  Boil 4 Potatoes, peel the skin and mash them well in a bowl. In a small bow, mix in 2 tbsp finely chopped Green Chillies, 1 tbsp of Red Chilli powder, 1 tbsp of Coriander+Cumin powder, 1 tbsp of Ginger Paste, 4 tbsp of Lemon Juice and Salt as needed . Add this prepared masala to the mashed potatoes and mix well. Paratha - Take a small ball of dough and dust it with flour. Roll into a thick roti (about 3-inch). Place the stuffing in middle of the roti. Cover it with ends of roti. Press gently by hand and turn another side. Dust this ball and roll smoothly up to 6-inch parathas. Heat a flat pan and place the aloo paratha on it. Cook for 1 minute on low flame. Turn other side and heat on medium flame until golden patches appear. Drizzle s...

Soak 2 cups of Rice and a cup of Urad Dal in sufficient water for 4-6 hours. Grind the soaked rice and urad dal into smooth thick paste adding sufficient water. Leave the batter overnight to ferment.  To the batter, add a medium finely chopped Onion, finely chopped 3 Green Chillies, few sprigs of finely chopped Coriander Leaves, a tsp of Cumin Seeds and Salt to taste .  Heat and grease a Ponganalu pan with little Oil on medium heat. Add few scoops of mixed batter to the mounds and cover cook for 2 minutes or till one side is golden brown. Remove the lid and turn the ponganalu and cook for another 2 minutes. Remove and serve hot with chutney.

Batter - In a bowl, add 1 large Red Onion, cut to ½ inch thin slices, Few Curry Leaves, ¼ tsp of Red Chili Powder, 2 tbsp of Chopped Coriander Leaves, Salt to taste and mix well. Add 1 cup of Chickpea Flour (Besan / Senaga Pindi), ½ cup of Rice Flour (Biyyapu Pindi), 2 - 3 tbsp of Hot Oil and combine well. Add Water as needed and combine in to whole mixture. Fritters (Pakodi)- In a deep pan, heat enough Oil to fry the pakodis. When piping hot, drop the pakodi batter into the oil. Deep fry the pakodis until golden brown color. Serve hot.

Batter - Soak 1 cup of Urad Dal (Minapappu) in enough water for 2 hours. Drain the water and grind the dal in a wet grinder into a thick paste sprinkling water and Salt as needed. Syrup - Heat 1½ cup of Water in a saucepan and add 1 cup of Grated Jaggery to it and let it melt and form syrup of sticky consistency. Garelu - Take a deep frying pan; add enough oil and heat till piping hot. Wet your hands with water, take a lemon-sized ball of batter and flatten it into a gare on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over. Slowly drop the vada into the hot oil carefully and fry it on both sides on medium heat to a golden brown color. Deep-fry 4-5 vadas per batch depending on the size of the pan. Bellam Garelu - Dip the fried vadas into the jaggery syrup. Let them sit in this syrup till the next batches of vadas are deep-fried. Remove them onto a serving plate and drop the next batch of vadas into the syrup. Drizzle some lef...

Rice - Add a tbsp of Oil to a hot wok. Add 1 cup of Cooked Basmati Rice, 1 tbsp of Soy Sauce and stir fry for 3 to 4 minutes. Remove from heat before the rice starts to pop. Keep aside.  Fried Rice - Heat a tbsp of Oil in the same wok. Once hot, add a thinly chopped Onion / 3-4 finely chopped Spring Onion Whies, 2 chopped Garlic cloves, an inch of minced Ginger and sauté for 2 minutes. Add a peeled & finely diced Carrot, ¼ cup of Frozen Peas, a broken Red Chilli, a pinch of Garam Masala powder  and stir fry for 2-3 minutes on high heat. Add a tbsp of Soy Sauce, a tsp of Vinegar, ½ tsp of Ajinomoto (optional), ¼ tsp of White Pepper Powder and stir fry for 2 minutes on high heat. Stir in the rice, ½ tsp of Sugar (optional), Salt to taste, 2 tbsp of Tomato Ketchup  and stir fry for couple of minutes, mix lightly. Add the reserved Spring Onion greens and remove from heat. Serve hot.

Onion mixture - Make a coarse paste of 3 chopped Medium Onions, 3 Green Chilies, 10-12 Garlic Flakes, 1½” Ginger Piece and keep aside. Curry - Heat 1½ tbsp of Oil in a heavy bottomed vessel. Add the ground onion-mixture and stir-fry for 5-6 minutes. Add washed, drained and diced 1 kg of Mutton Pieces and combine well. Cook for 8-10 minutes or till oil separates. Add ¼ tsp of Turmeric Powder, 1 tbsp of Red Chili Powder, combine and cook for 2 minutes. Add 2 cups of Water, Salt to taste and cook till the meat is ¾th cooked. (Can use a pressure cooker). Add extracted pulp from a lemon-sized tamarind , along with a cup of Water and combine well. Let the mutton pieces simmer for 20-25 minutes or till the meat is cooked and you get the desired gravy consistency. Adjust Salt as needed and garnish with 3 tbsp of Coriander Leaves . Serve hot.

Pasta - Cook 8 oz of Bowtie Pasta for 3 minutes less than the package directions. Veggies & Sauce - Melt 3 tbsp of Butter in a saucepan, add ¼ cup of finely chopped Onion and fry till translucent. Add 1 cup of Peas and Carrots , fry for 5 minutes. Mix in Salt and Pepper to taste, ¼ tsp Sweet Paprika, 3 tbsp All Purpose Flour and cook till the flour takes on a brown shade. Whisk in 2 cups of Milk and stir until sauce thickens. Add 8 oz. Cheddar Cheese and stir until melted. Bake - Drain pasta into a casserole. Pour the sauce over the pasta and mix a little. Place in the oven and bake for 30 minutes or until the top browns slightly at 300F. Serve hot.

Batter - In a big bowl, combine 2 cups of All Purpose Flour, ¼ cup of Oats, 1½ cups of Sugar, 1 tsp of Salt, 1 tsp of Baking Powder and ½ tsp of Baking Soda . Make a well in the center, add a ripe mashed Banana (mashed with a tbsp Lime Juice), ½ cup of Yogurt and ½ cup of Oil . Mix well until thoroughly incorporated. Add a cup of Strawberries, chopped into pieces and 1 cup of Pecans, chopped coarsely . Gently combine. Bake - Lightly grease a deep 7-inch round cake pan. Spoon the mixture into the pan and smooth the surface. Preheat the oven to 350 F. Bake the cake for about 50 minutes until firm to the touch or until a knife inserted in the center comes out clean. Leave the cake to cool for 30 minutes. Serve warm / cold.

Wash the Chestnuts thoroughly under cold water. Cut an X mark into one side of each nut with a sharp, pointy knife to allow the steam escape caused while roasting. Roast them for 15-20 minutes in a pan with a closed lid. The skin will pop open like a flower and the inside (nut) will be pale golden color. Allow to cool down and then peel off the skins.