Hearty Spices

1 cup Moong Dal 150 gm Cabbage ½ small Onion, sliced 1 medium Tomato 1 tsp Red Chili Powder ½ tsp Cumin Seeds Salt to taste 1 to 2 tsp Oil 2 Red Chillies Shred cabbage into fine pieces. Wash and pressure-cook Moong dal along with cabbage with a pinch of turmeric. One whistle is enough. Heat a pan with oil; add in the cumin seeds and red chillies. When they splutter add the onions, fry till they are done but not brown. Then add the tomatoes and salt. Cover with a lid and cook till the tomatoes are soft and done. Add the red chili powder and simmer again till oil comes out of the sides. Now add in the cooked dal with cabbage. Mix everything well. Simmer till the dal is done.

1 Banana 2 cups Milk 1 Green Cardamom, powdered Sugar, as needed Put bananas in a blender with little milk and crumble them. Then add cardammom powder. Add remaining milk and blend till the shake is uniform. Add sugar as needed. Aerate it to get some bubbles and leave it for 2-3 minutes before serving.

1 cup Soy Flakes 1 small Onion, chopped 2 Ripe Tomatoes, chopped 3 Green Chilies, slit 1 tsp Ginger + Garlic paste 2 tbsp Coconut (dry or fresh) 2 tbsp Poppy seeds (Khus khus) ½ tsp Red Chili powder Salt, as needed Grind coconut and poppy seeds with water into a smooth paste. Soak Soy flakes in 2-3 cups of hot water until ready to use. Heat 2 tsp oil in a pan and sauté onions till lightly browned. Add ginger-garlic paste and sauté for a minute. Add green chilies, tomatoes, and coconut paste; cook covered till the tomatoes are tender. Drain soy flakes, squeeze out the extra water and add to the tomato mixture along with red chili powder and salt. Sprinkle water if the gravy is too dry.

Cook 3 cups of Rice and allow cooling while removing lumps out of the rice. Tamarind Paste - Heat 4 tbsp of Oil in a pan; saute 5 Red Chillies, 1½ tsp of Turmeric Powder, Few Curry Leaves, Salt to taste, Pinch of Asofetida and 2 tbsp of Tamarind Paste . Bring it to boil on medium heat and cook for 10 minutes till the oil seperates. Remove from heat and cool. Tempering - Heat 2 tsp of Oil in a pan; saute 3 tbsp of Peanuts, 2 tbsp of Channa Dal, 2 tbsp Urad Dal, 1 tsp of Cumin Seeds, 1 cup of Mustard Seeds, few Curry Leaves, 8 slit Green Chilies and a tsp of minced ginger till the dals turn golden brown. Rice - Add and mix the cooked tamarind paste and the tempering to the rice. Cover and leave aside for a couple hours for the flavors to set in. Serve warm.

1½ cup Basmati Rice 1 Onion, sliced 1 Capsicum, cut in to cubes 1 Tomato, chopped 2 Garlic, chopped 1 cup Crushed Peanuts (dry roast & crushed) 2 tsp Oil 1 tsp Cumin Seeds Few Curry Leaves ½ tsp Chilli Powder ½ tsp Turmeric Powder Salt, as needed Cook rice beforehand with 3 cups of water. Heat oil in a pan add cumin seeds and let them pop. Add sliced onion and fry for a minute. When the onions turn pink, add chopped garlic and capsicum cubes and fry for 2 minutes. Add tomato cubes and let it cook till tomato is tender. Add chilli powder, turmeric powder, and crushed peanuts and salt to taste stir once and add cooked rice. Mix well and serve.

1½ cup All Purpose Flour ½ tsp Baking Soda ½ tsp Salt ½ cup Butter, room temperature ½ cup Brown Sugar 1 large Egg 1 tsp Vanilla Extract ½ cup Peanut Butter (crunchy) Preheat oven to 325F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, cream together butter and sugar until light. Beat in egg, followed by the vanilla and peanut butter. Gradually add in dry ingredients, mixing on low speed until just combined. Drop rounded spoonfuls - approx ¾ or 1-inch balls - of cookie dough onto prepared baking sheets. Bake for 11-13 minutes, until cookies are set around the edges but not quite browned. Cool cookies on pan for 5 minutes, then transfer to a wire rack to cool completely. Makes approx 2½ dozen

Marinade - Remove the shells, black veins from 500 gms Prawns , wash them 2-3 times and marinate with a tsp of Lemon Juice and ½ tsp of Turmeric Powder . Keep aside for ½ hour. Curry - Heat 2 tbsp of Oil  in a pan, add and saute 2 chopped Onion till light brown in color. Add and saute 2 chopped Tomatoes and cook till soft. Add a tsp of Chili Powder, ½ tsp of Coriander Powder, a tsp of Cumin Powder and a tsp of Ginger Garlic paste . Mix well and cook till the oil comes out on the sides. Add the marinated prawns and Salt to taste . Mix well and cover cook for 10 minutes. Add a tbsp of Milk, ½ tsp of Garam Masala Powder, mix well, add water and cook till one boil if gravy is desired.  Remove into a serving bowl, garnish with chopped Coriander Leaves and serve hot.

Soak a tbsp of Tamarind Paste and 2 large Tomatoes, diced in 5 cups of Water for 30 minutes. Gently press the tomatoes and tamarind and sieve the water. Grind 2 cloves of Garlic cloves, 2 tsp of Cumin Seeds and ½ tsp of Black Pepper Seeds into a smooth paste. Heat 2 tsp of Oil in a saucepan, saute few Curry Leaves, 2 broken Red Chilies, a pinch of Mustard Seeds, a pinch of Cumin Seeds and a pinch of Fenugreek Seeds . Add the reserved Water and bring it to a boil. Add the ground mixture and let it boil one more time. Mix in the Salt to taste, a pinch of Turmeric Powder , garnish with few chopped Coriander Leaves and serve with white rice.

Dal - Wash and pressure cook 1 cup Toor Dal (Kandipappu), 1 cup of Methi Leaves, plucked from stems and cleaned, 10-12 slit Green Chillies, 1 tsp of Turmeric Powder with 2 cups of Water till 4 whistles. When the pressure is released, remove the lid, add salt and mash it to smooth paste with a wooden masher. Add 1 tbsp of Tamarind Paste, Salt to taste  and mix well. Seasoning - Heat 1 tsp of Oil and 1 tsp of Ghee in a pan, add and saute a chopped Onion and a chopped Tomato . Add 2 crushed Garlic Cloves, 1 tsp of Mustard Seeds, 1 tsp of Cumin Seeds, 2 dried Red Chillies, Few Curry Leaves and l et them splutter. Add the mashed dal to this seasoning, and cover cook on low heat for 5 mts. Remove from heat and s erve hot with rice and papad.

100 gms Chocolate (54% or 85 % cocoa content), melted and cooled slightly 1 cup (240gm) Wheat Flour 7 tbsp Walnuts, ground 1½ tsp Baking Powder ½ tsp Baking Soda 1 Banana, pureed 7 tbsp of Honey 6 tbsp Oil ` 1/3 cup (80ml) Milk Few Walnut halves, for topping Pre-heat the oven at 180 C / 350 F and grease a mini muffin tray. Whisk together the pureed banana, oil, honey and milk and keep aside. In another bowl, mix together the flour, ground walnuts, soda and baking powder. Make a well in the centre of the flour mixture and tip in the banana mixture. Fold in till everything is just moistened. Fold in the cooled chocolate. Fill the moulds ¾ of the way with the mixture and top with a walnut half. Place the tray in the centre of the pre-heated oven and bake for 15-17 minutes or till a toothpick inserted through the centre of the oven comes out clean. Cool in the tray for a few seconds and remove the muffins to a rack to cool completely. Makes -12 regular cupcakes.

1½ cup Fresh Coriander Leaves, packed ¾ cup Roasted Peanuts 3-4 Green Chilies 1 tsp Jaggery or Sugar Small gooseberry sized Tamarind (soak in 2 tbsp warm water) 2 tsp Oil Salt to taste Heat oil in a pan, add the green chilies and coriander leaves and fry till for 2-3 mts. Remove and cool. Grind the peanuts, green chilies, coriander leaves, tamarind, and salt. Add few tbsps of water and make a fine paste. Serve with Dosas or Punukulu.

Wash the 2  cups of Poha (Rice Flakes) thoroughly with 300 ml Cold water in a strainer / colander. Keep aside. Heat  2 tbsp of Oil in a pan; add 1/4 cup of Peanuts and roast until light brown. Drain and keep aside.  In the same pa n , add 1 tsp of Mustard Seeds, ½ tsp Cumin Seeds, a pinch of Hing, thinly slit 2-3 Green Chillies, 4-5 Curry Leaves and toast till they splutter. Add thinly sliced Onion  and saute for 3 minutes till the onions are transparent. Add a thinly chopped, peeled medium Potato  and fry for 2 minutes. Add  1 tsp of Sugar, Salt to taste, 1 tsp of Turmeric Powder and cook until potatoes loose their rawness, 5 minutes. Add 3 tbsp of Water and cover cook on medium for 8-9 minutes. Finally, add the soaked poha and mix, evenly coating with oil and spices. Add 3 tbsp of Water around the edges of the pan and cover cook on medium for 6 minutes. Remove from heat, add the roasted peanuts, Lemon Juice, as needed, chopped Coriander Lea...

1 cup Flour 1 tbsp Sugar 1 Egg 1 cup Milk ¼ cup Dried Cherries/raspberries (opt) ½ tsp Baking Powder ½ tsp Vanilla Essence 1 tsp Butter A pinch of Salt ½ tsp Butter for frying Beat the egg and then add milk. Gradually add the flour and the baking powder while continuing to blend. Add the sugar, salt, butter and vanilla essence and mix well. Blend in the cherries. Heat the pan and add the butter. Coat the entire pan with the melted butter. Pour a ladleful of the batter onto the pan. Do not spread it with the ladle. Allow the batter to flow and form a circle. Cook for a minute and turn over. Cook on the other side for about half a minute and then transfer to a plate. Repeat with the remaining batter. Stack the pancakes on a plate and serve hot with maple syrup.

1 cup Dates, finely chopped ½ cup Honey Take the dates in a cup and add honey. Soak for about 30 minutes to soften and sweeten the dates. 2 eggs, at room temperature Break eggs into a cup and beat with a spoon. **Can remove yellows. Can replace the eggs with a mashed, ripe banana. 2 cups All Purpose Flour ½ cup Brown Sugar or White Cane Sugar ½ tsp each - Baking Powder, Baking Soda and Cardamom Powder ¼ cup Butter, at room temperature ½ cup Milk 1 cup Walnuts, finely chopped Sift and add flour to a big vessel. Stir in sugar, baking powder, soda and cardamom powder. Mix. Add butter, milk and eggs. Also walnuts and dates along with the honey they are soaked in. Combine all thoroughly. If the batter is too tight, adjust the consistency by adding little bit more milk. Pour the mixture into a cake pan. Level it evenly. Preheat the oven to 350 F. Place the cake pan in the bottom rack for the first 15 minutes, and then move the pan to the top rack. Bake for about a total 30 minutes, until the...

2½ tbsp Tur dal / Kandipappu 2½ tbsp Moong dal / Pesara pappu 2 tbsp Channa dal / Senagapappu 2 tbsp Masoor dal 1 tbsp Urad dal / Minappapappu 1 Onion, finely chopped 4 Green Chilies, slit 1 tsp Ginger, finely minced ¼ tsp Turmeric ¼ tsp Red Chilli Powder 1 Tomato, finely chopped 1 tbsp Coriander Leaves, chopped 1 tbsp Lemon Juice 1 tbsp Oil For Poppu: ½ tsp Cumin Seeds Pinch of Hing 2 Red Chilies, tear and de-seed ¼ tsp Coriander Seeds, crushed (optional) ½ tsp Garam Masala Powder 1 tsp Ghee In a pressure cooker, add 2 cups of water and all the five lentils/dals and pressure-cook upto 3 whistles. If cooking over stovetop, cook till the dals are almost cooked. Mash the dals lightly. Heat oil in a heavy bottomed vessel, add green chilies and ginger and stir fry for 15-20 secs. Add the chopped onions and saute for 5 mts. Add red chilli pwd and turmeric pwd and combine. Add the chopped tomato and saute for 5 mts. Add the pressure-cooked dal along with salt and combine. Add a cup of water ...

2 cups Fresh Panner, cut into cubes 1 Onion, sliced thin 5-6 Green Chilies, chopped finely 1 tbsp Ginger, crushed 2 tbsp Garlic, crushed 1 tsp Black Pepper Powder Salt, as needed 2 tbsp Soy Sauce 1 tbsp Corn Starch / Corn Flour ½ cup Spring Onion, finely chopped for garnishing Oil 1½ cup Water Fry paneer cubes till golden brown in oil and soak them in water for few minutes. Now heat oil in a pan and add green chilies, ginger-garlic paste and fry them. Add onion, salt, black pepper powder and mix well. Then add paneer cubes and soy sauce and mix gently. Add 1½ cup of water and let it cook for sometime. Mix cornstarch / cornflour with ¼ cup of water and add this to paneer mixture. Mix well till it gets thick. Cover and cook for 4-5 minutes. Garnish with chopped spring onion and serve hot.

1 cup Basmati Rice, uncooked 2 cup Water 1 large Onion, chopped 3 Green Chilies 2 tbsp Oil 1 Bay Leaf ½ tsp Mustard Seeds ½ tsp Cumin Seeds 2 Cloves 1 Cardamom ½ inch Cinnamon 2 cups Carrots, grated Salt, as needed Clean and soak the rice in water. Cook rice separately in soaked water and salt. Put a wok over medium heat, warm the oil. Add mustard, bay leaf, cumin, cloves, cardamom pod, and cinnamon. Cook until the spices puff up and darken (1 to 2 seconds), then add the sliced onion, chilies and grated carrots and saute until browned (8 to 10 minutes). Add the rice to the carrot mixture and stir gently. Turn off the heat and let the pan stand covered on the burner for 5 minutes. Then uncover, fluff up the rice gently and serve.

Preheat the oven to 160C (315F). Line a baking tray with baking paper. Beat together 1 stick butter (113 gm) and ½ cup sugar until creamy. Add 1 egg and ¼ tsp vanilla essence and beat well. Sift 1-cup plain flour and 1-cup self-raising flour (add 1½ tsp baking powder and ¼ tsp of salt in 1 cup flour) and fold into form soft dough. Turn out onto a sheet of baking paper, cover with another sheet and roll out to ¼ inch thick. Using biscuit cutters cut out shapes and place on the tray. Bake in batches at 325 F for 20-minutes, or until lightly golden. Cool on a wire rack, then spread with Vanilla Icing. Makes about 15 biscuits. Vanilla Icing: Sift 1¼ cup icing sugar in a bowl. Add 1 tbsp cubed and softened butter, ½ tsp vanilla essence and 1-2 tbsp boiling water . Stir until the mixture is smooth and spreadable. Spread or pipe the icing on biscuits.

Prep - Cook 1½ of White rice and keep aside to cool.  Dry roast 5-6 tbsp of Peanuts and 2 tbsp of Cashewnuts;  keep aside. Wash, peel and grate a raw Green Mango for about 1½ cups and dry roast it for 3-4 minutes; keep aside. Popu (Tempering) - Heat 1½ tbsp of Oil  in a pan and splutter  1 tsp of Mustard Seeds . Add 1 tbsp of Channa Dal and 1 tbsp of Split Urad Dal ; saute till they turn golden brown on medium heat. Add 3-4 broken Red Chillies, 6-8 slit Green Chillies, 1 tsp of Grated Ginger (optional), 5-6 Curry Leaves, ¼ tsp of Turmeric Powder and ¼ tsp of Asafoetida ; tossing them for a few seconds. Add the roasted peanuts and cashewnuts; remove from heat into a bowl. Rice - Spread the cooked white rice on to a wide plate, sprinkle Salt as needed and reserved tempering. Combine well till the tempering is well blended with the rice. and serve hot.

Mix together 1 mashed boiled potato , 1 mashed boiled carrot, ½ tsp of white pepper powder (black pepper or chopped green chilies), 1 tsp of grated cheese, salt, 1 tbsp of breadcrumbs (or powdered rusks). (You can use any veggie of your choice. Can use chopped palak also). Mix well and make the shape of a Patti. Make a bigger Patti if you are using it to make a burger. Heat a non-stick pan and add 1 tsp oil and shallow fry the Pattis. Fry well on both sides till they turn golden brown. For the burger: Slice a bun (for a burger) and slightly toast it. Spread tomato ketchup on the toasted side of the bun and place the vegetable Patti on it. Now place onion, tomato and cucumber slices over it. (Can use mayonnaise also)