Hearty Spices

Take in a cup and mix: Roasted Upma Rava - 1 cup Buttermilk – 1½ cup Water – 1½ cup Roasted cashews or peanuts – ¼ cup Salt – ¼ tsp or to taste In a wide skillet, heat and toast: 1 tbsp of ghee or oil ½ tsp ginger, chopped 1 onion, sliced Add a tsp each - chana dal, urad dal, broken red chilli pieces, green chili and curry leaves. Reduce the heat to medium low and add the upma rava-buttermilk-water mixture to the skillet, continuously stirring. Cover and cook until the water is absorbed and the rava becomes fluffy. Serve warm with chutney/spicy powders, or with a tsp of honey/sugar sprinkled on the top.

2 long Zucchini 1 red Onion 5 Green Chilies 1 Tomato Few chopped cilantro leaves ¼ cup Milk For tempering: 1 tsp Cumin Seeds 1 tsp Mustard Seeds 3 tbsp Oil a pinch of Turmeric 1 tsp Red Chili Powder Salt Chop zucchini into 1-inch cubes and onions very fine. In a kadai or sauté pan, heat oil and add mustard, cumin seeds. Once they start to pop, add turmeric, green chilies and chopped onion. Sauté till onion are opaque and add chopped tomato. After the tomato seems to be cooked add the chopped zucchini. Cook until the zucchini is soft and opaque ADD SALT ONLY ONCE THE ZUCCHINI IS COOKED. Add red chili powder. Take off from the heat and add milk & chopped coriander leaves.

1½ cups All Purpose Flour 1¼ tsp Baking Powder ¼ tsp Salt ½ cup Butter, room temperature 1 cup Sugar 1 large Egg 1 tsp Vanilla Extract ¼ tsp Almond Extract (Optional) 1 cup Buttermilk 1 cup Fresh Pitted Cherries, finely chopped Preheat oven to 350F. Line 16 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until light. Blend in the egg, vanilla extract and almond extract until smooth. Working in two or three additions, gradually mix in the dry ingredients, alternating with additions of buttermilk and ending with an addition of the last of the flour mixture. Stir in chopped cherries. Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes on a wire rack completely before frosting. Makes 16. Quick Vanilla Buttercream: ½ cup Butter, room temperature 3 tbsp Milk 1 tsp Vanilla Extract 2-3 cups Confectioners’ Sugar 16 Whole Cherries Combine butter, milk, van...

Pressure-cook 8-10 Chamadumpalu / Colocacia / Arbi until 2 whistles. When cooled, peel the skin and cut into bite-sized pieces. Heat 3 tsp of Oil in a pan and shallow fry the slices on low heat with a closed lid for 5 minutes. When the slices start to turn golden brown on one side, turn them and remove the lid. Fry for another 10 minutes on medium tossing them couple of times in between. Add Salt, 1½ tsp of Red Chili Powder, ¼ tsp of Turmeric Powder, ½ tsp of Garam Masala Powder (optional) to it and toss them again. Remove from heat once the pieces are crispy. 

2 to 2 ½ cups Water Lemon-size Tamarind 1-2 tsp Jaggery Pinch of Turmeric Salt to taste ¼ tsp Black Pepper Few Curry Leaves Popu: 1 tsp Oil 1 dry Red Chilli (broken) ½ tsp Cumin Seeds ½ tsp Mustard Seeds Pinch of Methi Seeds Pinch of Hing Coriander Leaves for garnish In a small frying pan add oil and fry the seasoning mixture, allow mustard seeds to crackle, turn of the heat and keep aside. In a medium pot add all the ingredients for charu and bring it to boil. Adjust the taste, stir in the seasoning. Bring it to boil again. Garnish with coriander leaves and turn of the heat.

Chutney (Pachadi) - Heat 2 tbsp of Oil in a pan and saute 2 tbsp each of Urad Dal and Coriander Seeds till golden brown. Remove from heat and add  6 Red Chillies to the pan. Saute for a while and drain them off into a small bowl. Add a washed, peeled and cut big Beetroot  along with  1 tsp of Salt to the pan and let it cook for 10 minutes till the pieces wilt. Remove pan from heat and allow cooling. Grind the urad dal, coriander seeds and red chili into coarse powder and then add the beetroot pieces along with the 3 cloves of Garlic to grind. Add 1 tbsp of Tamarind Paste , Salt as needed and grind to paste using little water.  Tempering -  Heat  1 tsp of Oil and saute  ½ tsp of Mustard seeds, Cumin seeds, few Curry Leaves, few Coriander Leaves and Urad Dal till mustard splutters and then add to the Chutney (Pachadi). 

1 cup Sugar ½ cup Butter, room temperature 2 cups White Whole Wheat Flour, divided 1 tsp Baking Powder ¼ tsp Salt 1 cup Milk 1 large Egg 1 tsp Vanilla Extract 1½ cups Cherries (fresh, jarred or frozen) 1 tsp Ground Cinnamon Preheat oven to 350F. Lightly grease a 9-inch square cake pan. In a large bowl, cream together sugar and butter until light. Beat in 1 cup of the flour, just until mixture resembles very coarse sand. Remove 1 cup of mixture to a small bowl and set aside. Beat baking powder and salt into the remaining flour mixture (in the large bowl). Add in milk, egg and vanilla and stir well, then mix in remaining flour until mixture is well combined. Stir in cherries. Pour into prepared pan and spread into an even layer. Add ground cinnamon to the flour mixture in the small bowl. Grab small handfuls of the cinnamon mixture and squeeze, allowing the mixture to clump slightly. Sprinkle the clumps over the cake batter in an even layer. Bake for 30-45 minutes, until a toothpick inser...

Egg Balls: 4 Eggs 1 Onion, finely chopped Salt to taste 1/8 tsp Turmeric Powder 1/8 tsp Red Chilli Powder 1/8 tsp Garam Masala 1 Green Chilli, finely chopped 8 – 10 Curry Leaves, finely chopped 4 tsp Corriander Leaves, finely chopped Gravy: 1½ tbsp Oil 2 Onions, finely chopped 2 Tomatoes, finely chopped Salt to taste 1 tsp Turmeric Powder 2 Green Chillies, finely chopped ½ tsp Coriander Powder ½ tsp Red Chilli Powder ½ tsp Garam Masala ¼ tsp Cumin Powder Few Curry Leaves, finely chopped Few Corriander Leaves, finely chopped 1 tsp Ginger Garlic Paste Egg Balls: Break open the eggs and mix all the other ingredients. When they are well blended, keep a gunthaponganalu pan on the stove. When the pan is hot, add oil and pour just to fill half of the hole. Cover and cook in slow heat for 2 - 3mins. Turn over and cook for 2 mins. Remove and leave it aside Gravy: In a pan add oil, when the oil is hot; add the onions and green chillies. Fry till they are transparent, then add the tomatoes and gi...

½ kg Brinjals 2 tbsp Oil ½ tsp Mustard Seeds 1 tsp Cumin Seeds 1 tsp Urad Dal 6 Curry leaves Salt to taste ½ tsp Turmeric Powder For Paste: ½ cup Coriander leaves,chopped 10 Green chilies, according to your taste 1 tsp Cumin Seeds Add little water and make a paste with these 3 ingredients and leave a side. Juice of 3 one-inch Tamarind pieces. Wash and cut the brinjals in to bite size pieces. Heat oil in a heavy bottom pan add mustard seeds and let them popup then add urad dal, cumin seeds and curry leaves and fry till light brown then add brinjal pieces, salt to taste, turmeric powder cover and cook till brinjal half cooked. Now add 3 tbsp of thick tamarind extract and cook for 10 min. Now add ground coriander paste mix well and cook for 5 more minutes. Remove from the heat before all the juices are absorbed. Garnish with chopped coriander leaves.

2 cups boiled Elbow Macaroni 1½ tbsp Olive Oil 1 large Onion, finely chopped 1 Bell Pepper, finely sliced 6-7 Garlic Flakes, crushed 1 large Tomato Fistful of boiled Sweet Corn (optional) Salt to taste Freshly Ground Pepper, as per taste Big pinch Mustard Powder (optional) 1 tbsp Grated Cheese for garnish 1 tbsp Chopped Fresh Parsley, for garnish For White Sauce: 1 tbsp Maida / All Purpose Flour 1 tbsp Butter 1 cup Milk (room temp) 1 tbsp Grated Cheese Salt and Pepper to taste Cook macaroni in salted rapidly boiling water until al dente, drain and keep aside. Heat olive oil in a vessel, add the onions, capsicum and crushed garlic and saute till transparent. Add the chopped tomato and salt. Cook for 8-10 mts, stirring once in a while. Add the boiled corn and combine. While the onion-tomato base cooks, prepare the white sauce. Heat a pan, on low flame, add the butter and let it melt. Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, s...

Line a small baking dish (7x7) with parchment paper and set aside. In a non stick pan, add 15 oz of Ricotta Cheese, 14 oz of condensed milk and cook over medium heat stirring frequently for 20-25 minutes.  Add a tsp of Cardamom Powder and mix well. Remove from heat. Pour the mixture into the baking dish and press evenly with a silicon spatula. Press down silvered Pistachios, dried rose petals and cut into 1to 2 inch pieces. Set aside for it to set and cool down completely. 

Bendakayalu / Okras - Wash 20 Bendakayalu and wipe and dry with a dry cloth. Slice each one into small thick pieces. Spice Powder - Take 6-7 Garlic Cloves, a tsp of Cumin Seeds, Salt as needed and a tsp of Red Chilli Powder and grind to a coarse paste. Vepudu / Fry - In a pan heat 2 tbsp of Oil , add 1 tsp of Mustard Seeds and after they splutter, add and saute 2 tsp of Urad Dal, 3 broken Red Chillies, few Curry Leaves, a pinch of Turmeric Powder  and saute till the Urad Dal turns golden brown. Add and saute the bendakaya pieces on medium heat for 15 minutes, tossing ocassionally. Once the bendakaya pieces are soft and slightly crispy, remove from heat.  Serve hot with steamed white rice.

10 BananaPeppers, slit lengthwise, remove seeds ½ cup Besan/Chickpea flour Salt to taste 2 tsp Sesame Powder (Optional) 1/8 tsp Turmeric Chilli powder to taste Oil ¼ tsp Cumin Seeds Lightly dry roast besan for couple of minutes and cool it down. In a mixing bowl, add besan, salt, turmeric, sesame powder and chilli powder and combine well. Fill the peppers with the besan stuffing. Heat some oil in a wide-bottom pan, add cumin seeds. Then add the stuffed peppers. Cover and on a low flame (to prevent burning), cook the peppers until all sides are equally charred. Keep turning couple of times in the middle. If you have any extra filling left out, sprinkle over the peppers, just 5 minutes before turning off.

2-3 cups Phool Makhani/Puffed Lotus Seeds 1 large Onion, finely chopped 2 large Tomatoes, finely chopped 1 tsp Jeera/Cumin Seeds 1 tsp Garam Masala ½ tsp Kitchen King Masala (Optional) 1-2 tbsp Sugar (Adjust acc to taste) Small bunch of Coriander Leaves, finely chopped 1 tbsp Oil + Oil for Deep Frying Salt to taste Ground to Smooth Paste: ½-¾ cup Coconut, fresh/frozen 1 tbsp Cashews 1 tbsp Poppy Seeds, dry roasted till light golden 1 inch Cinnamon Stick 3 Cloves 3 Green Cardamoms 1 inch Ginger, peeled Deep fry phool makhani in heated oil till it turns light golden brown in colour and place them on paper towel to drain excess oil. Grind cashews, roasted poppy seeds, cardamom, cinnamon, cloves, ginger and coconut to smooth paste adding little water at time. Heat oil in a pan and add cumin seeds. When they start to sizzle, add finely chopped onion and sauté till they turn golden brown. Mix in ground paste and keep stirring for about 4-5 minutes till the masala paste turns light brown in c...

Blend the 2 cups of Mango Pulp / 2 cups of Mango Pieces along with ½ liter of Milk for 15-20 seconds. Add 1½ tbsp of Sugar , Pinch of Cardamom Powder , crushed ½ cup of Ice and blend for another 30 seconds and serve chilled immediately.

12-15 baby potatoes, (smallest possible) 2 medium onions, finely sliced 1½ tsp coriander seeds 1½ tsp jeera seeds 4 garlic cloves 2 tbsp thick tamarind pulp 1 pureed tomato A sprig of curry leaves ½ tsp sugar 2 tbsp oil Salt to taste Coriander leaves to garnish Boil the potatoes in water or pressure cook for 2 whistles. Let them cool. Peel the skin and poke with fork. Grind the coriander seeds with cumin seeds and garlic cloves to a coarse paste. Heat 1 tbsp oil in a pan, add ground paste, tamarind pulp and tomato puree, salt, sugar and curry leaves. Cook on low flame until oil separates. Heat 1 tbsp oil in a pan and caramelize the sliced onions on medium flame until golden brown in color. Add a pinch of sugar to it while frying. Add potatoes to the gravy and stir well and cook for 2 mins. Add fried onions to it and mix well. Reserve some fried onions for garnish. Garnish with coriander leaves and some fried onions.

Batter - Clean and soak ¾ cup of Urad Dal, 3 cups of Idli Rice, 1 cup of Beaten Rice / Poha and 1 tsp of Methi Seeds in water for 6 hours or overnight. Grind them to a fine paste; add ¼ cup of Yogurt, Salt to taste and mix well. Leave the batter to ferment for atleast 9 hours or overnight Dosa - Heat a pan; pour the batter (do not spread like normal dosas, these dosas taste better when they a little thicker) and drizzle Oil on the sides. Cover cook on medium heat until golden brown crust forms. Do not flip it to the other side, serve hot 3-4 dosas as a set with Peanut Chutney.

Rice - Cook 2½ cups of Basmati Rice in  5 cups of Water along with 2 Bay Leaves, 3 Cloves, 1" inch of Cinnamon, 5 Cardamoms, 1 Marathi Mogga / Star Anise, 6-7 Mint Leaves, ½ tbsp of Oil and ¾ tbsp of Salt till half cooked. Strain the water and spread the rice on a large wide plate. Allow cooling.  Biryani Masala Powder - Ground 4 Cloves, ½″ Cinnamon, 2 Cardamom, ¼ Star Anise, ¼ tsp Shahjeera and 5 Peppercorns to a fine powder. Gravy -  Heat 1½ tbsp Oil + 1½ tbsp Ghee in a pan, add 2 large sliced Onions , sauté for 8-10 minutes till caramelized. Remove half of the caramelized onions and keep aside. To the remaining half caramelized onions, add 5 slit Green Chilies, a tbsp of chopped Mint Leaves, a tbsp of chopped Coriander Leaves and ½ tbsp of Ginger Garlic Paste and sauté for 2 minutes. Add ¼ tbsp of Red Chili Powder, ½ tbsp of Coriander Powder and biryani masala powder and Salt (just enough for the egg masala) and combine well. Add a small ch...

Peel and cut a ripe Mango to small pieces and blend well in a blender. Add 1 tbsp of Sugar or Maple Syrup, a pinch of Cardamom Powder and puree till smooth. Add ½ cup of Yogurt, ½ cup of Water or Ice and blend until well mixed. Refrigerate for about 15 minutes. Pour into tall glasses and garnish with chopped Almonds & Pistachios .

Peel and chop  4 large Carrots into small pieces. Heat 1 tbsp of Oil in a pan and splutter ½ tsp of Cumin Seeds. Add and saute a chopped small Onion, 2 tsp of crushed Garlic, 3-4 slit Green Chillies till the onions are translucent. Add ½ tsp of Coriander Powder, ¼ tsp of Chili Powder, ½ tsp of Turmeric Powder, Salt to Taste and mix well. Add chopped carrots; mix and cover cook on medium heat for 3-4 minutes until the carrots are tender. Remove the cover and saute for another 4-5 minutes. Garnish with chopped Cilantro and serve hot with roties or chapaties or rice.