Hearty Spices

1¾ cup All Purpose Flour 2 tsp Baking Powder ¼ tsp Baking Soda 1 tsp Salt ¾ cup Brown Sugar 2/3 cup Chocolate chips 3-4 Bananas (overripe), peeled 1/3 cup Oil 2 Eggs Oil and flour for lining and dusting Heat the oven to 350F. Grease and dust a loaf tin. Sift the dry ingredients together. Combine the bananas, eggs, oil and brown sugar in a bowl. Using an electric mixer, blend all these to a rough paste. Pour this mixture into the dry ingredients and add the chocolate chips. Mix well and pour into the prepared cake tin. Bake for 35-40 minutes (or until a skewer inserted into the cake comes out clean). Cool on a rack for a few minutes. Note: Can use 1/3 cup of chocolate chips + 1/3 cup toasted walnuts also.

Batter - Soak 2 cups of Moong Dal and 3 tbsp of Raw Rice (optional) overnight in water in a bowl. Next day,  drain the water, add 8 Green Chillies, 1 inch Ginger, 2 tbsp of Salt and grind into smooth paste adding little water. Remove the batter into a bowl, add 2 tsp of Cumin Seeds and set aside. Pesarattu - Heat an iron pan till hot. Pour a spoonful of batter in the center of the pan and spread into round in shape. Add few finely chopped Onions and finely chopped Green Chilies pieces for topping. Add 1 tsp of Oil on the edges of pesarattu. Lower the heat for 2 minutes and then turn to high. Allow the pesarattu to turn on golden brown color at the bottom, fold into two halves and serve hot with upma and ginger chutney. Upma - Heat 2 tbsp of Oil and a tbsp of Ghee in a pan; saute 2 tbsp of Channa Dal, 1 tbsp of Urad Dal, 1 tsp of Mustard Seeds, few Curry Leaves for 3 minutes. Add and saute 2 slit Onions, ½ inch chopped Ginger, 6-8 slit Green Chilli...

Heat 1 tbsp of Oil in a pan; add ½ tsp of Mustard seeds and let them splutter. Add 5-6 crushed Garlic Cloves, 8-10 Curry Leaves and stir fry for few seconds. Add a large chopped onion and 2-3 Green Chillis split  and sauté till the onions turn pink. Peel, wash and chop the 3 Ridge Gourds (Beerakaya ) into small pieces. Add them to the pan, combine and cook on medium heat for 5 minutes. Reduce heat and cover with lid and cook further for another 7-8 minutes. Add 1 tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, ¼ tsp of Coriander Powder, Salt to taste  and combine. Add 2 cups of Water , bring to a boil, reduce heat, cover with lid and cook till all the water evaporates. On medium flame, slowly add 1 small cup of Milk to the curry, while stirring continuously for 3-4 minutes or till you get the desired curry consistency.  Garnish with fresh Coriander Leaves and serve with hot rotis or steamed white rice.

Dry roast a tsp of Coriander Seeds,   ½ tsp of Cumin seeds,  ¼ tsp of Black Peppercorn   in a small cast iron skillet and grind into a coarse powder.  Heat a tsp of Oil in a saucepan, splutter a sprig of Curry Leaves, pinch of Mustard Seeds and Asafoetida . Sauté for few seconds until leaves start to brown. Add a tbsp of Tamarind Pulp, a tbsp of crushed Jaggery and ground rasam powder. Add Salt to taste and 2 cups of Water bringing to boil. Add a cup of finely chopped Cilantro Leaves while simmering for few minutes until leaves wilt. Remove from heat and serve hot with steamed rice. 

Wash a cup of beaten Rice (Poha), drain well and set aside. Heat  2 cups of Milk on medium heat until warm enough, add the beaten rice and a tsp of crushed Cardamom . Cook for 10-15  minutes and stir ½ cup of Sugar and ½ cup of Condensed Milk (optional). Remove from heat. Heat a tbsp of Ghee and saute a tbsp of Cashewnuts, a tbsp of Raisins till golden brown. Garnish the payasam with the sauteed nuts,  few Saffron strands and serve warm.

1 Cabbage, shredded 1 small Onion, sliced ½ cup Peas 4 Green Chillies 1 tbsp Coriander Powder 1 tbsp Cumin Powder 1 tsp Garam Masala Powder 2 pods Garlic Salt ½ tsp Mustard Seeds ½ tsp Cumin Seeds 1 tsp Urad Dal 1 tsp Chana Dal 2 Dry Red Chillies 1 tsp Turmeric Heat oil in a pan. Add mustard seeds, chana dal, cumin seds, urad dal and sauté till they are slightly brown. Add red chillies and fry them for a while. Now add onions, garlic and green chillies. Now take a small bowl and mix all the powders together and mix in the onion mixture. After 2 mins, add the shredded cabbage and close the lid. When the cabbage becomes soft, add the peas and cook for 12 mins with the lid closed. Then when the cabbage looks cooked, remove the lid and cook for 5 mins on high heat. Garnish with coriander leaves.

Press 'Saute' on the Instantpot. Add 2 tbsp of Ghee and heat for 10 seconds. Add and saute a tsp of Cumin Seeds, a Bay Leaf for 30 seconds. Press 'Cancel' on the Instantpot. Add a pinch of Turmeric, a cup of Rice, 1/2 cup of Moong Dal, 6 cups of Water and Salt as Needed . Mix well and close the lid with sealing position on.  Press 'Manual' on the Instantpot and pressure cook for 12 minutes. Naturally release the pressure after 20 minutes.  Serve with a dollop of Ghee.

2 medium Potatoes 1 medium Onion 3 or 4 Celery stalks with leaves 1 Bay leaf 2 tbsp Butter 2 cups Milk Salt to taste ½ tbsp Oil Wash, peel and cube potatoes. Chop onion and celery. Heat oil in pan; saute onion, potatoes, and celery for 5 minutes. Add water to it, until the vegetables are covered. Then add bay leaf and salt to it, boil until they are tender. Drain the excess water, reserve it and allow it to cool for few minutes. Mash vegetables in a mixer nicely, add it to the reserved stock. In a pan, heat butter and add this to it. Thin the soup by slowly adding milk. Keep stirring for few minutes, but do not boil. Serve hot with salt & pepper.

1¼ cup All Purpose Flour (maida) ½ can (7oz) sweetened condense milk 1 tsp Baking Powder ½ tsp Baking Soda ¼ tsp Cardamom Powder ¼ tsp Salt ½ cup Melted Butter 20 oz can Crushed Pineapple, drained Preheat the oven at 325 F. Grease 8×8 inches cake pan. Drain pineapple using strainer let the juice dripped through without squeezing. Save the juice. Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condensed milk.Gently fold every thing together. Pour the mixture in greased cake pan. Bake for about 25 minutes, or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean. Remove the cake from the oven and let it cool off for few minutes only. Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate. Prick the cake several places with a fo...

1½ cup Basmati Rice 1 large Onion, finely sliced ½ tbsp Oil + ½ tbsp Ghee 1 tsp Ginger Garlic Paste Whole Garam Masala (4 cloves, 1” cinnamom, 1 elachi, 1 star anise, 1 bay leaf) Salt to taste Coarsely crush (do not make a paste): ½ cup Coriander Leaves, chopped ¼ cup Mint Leaves, chopped 2-3 Green Chilies Heat oil+ghee in a cooking vessel, add whole spices and bay leaf and saute for a few seconds. Add the sliced onions and saute for 4 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for another 5 mts.Add the washed rice and saute for a minute. Add 2¾ cups water and bring to a boil. Reduce heat and cover with lid and cook till the rice is done. Serve hot with raita or any curry of your choice.

1 cup Puffed Rice ½ cup Boiled Chopped Potatoes ½ cup Finely Chopped Onion ½ cup Finely Chopped Tomato ½ cup Sev ¼ cup Peanuts, roasted 1 tbsp Lemon Juice ½ tsp red chili powder Salt to taste 1 tsp Amchoor (mango powder) 2 tsp Mint chutney 2 tsp Tamarind Chutney Garnish - Coriander Leaves Mix all and serve quickly in individual plates.

Pressure-cook ½ cup of toor dal in 2 cups of water to soft. With a wood masher or whisk, churn the dal to soft, smooth consistency. Take a 1×1 inch piece of ginger . Peel the skin and grate. Add the grated ginger to mashed toor dal. Also ½ tsp each- red chilli powder and salt, and ¼ tsp of turmeric . Add ½ cup of water and simmer for about 10 minutes on medium heat. While the charuis simmering, do the tadka. In a small pan, heat a tbsp of ghee . Add and toast 10 curry leaves, cumin, red chillies and mustard seeds , in that order. When seeds start to pop, sprinkle a pinch of asafetida . Sauté for couple of seconds and pour this tadka into the simmering soopa. Mix and turn off the heat. Flavor the soopa with about 2 tbsp of lemon juice . Serve hot.

1 Cantaloupe, Honeydew or a combination peeled, seeded, cut into large chunks and chilled ½ cup Ice Water ¼ cup Tightly packed Mint Leaves 8 Ice Cubes 2 tbsp Lime Juice, freshly squeezed 1/8 tsp Salt (Optional) Put all the ingredients in a blender and blend until smooth. Serve immediately, as the cooler will separate upon standing. Makes about 3½ cups.

Veggies - Pressure cook 1 cup of Potatoes, peeled and diced, ½ cup of each of peeled and diced Carrots, Peas, chopped Cauliflower florets and chopped Green Beans with  a cup of Water for 2 whistles.  Bhaji / Gravy - Heat  2 tbsp of Oil in a pan. Add and saute a chopped large Onion till they are transparent. Add ½ tsp of Ginger Garlic paste, 2 slit Green Chillies and sauté. Add ½ cup of diced Tomatoes, 1 tsp of Turmeric Powder . Mix and cook till the oil separates from the mixture. Add ½ cup of diced Green Pepper and cook for another 5-6 minutes till they are almost cooked. Add the cooked veggies along with the stock and combine well.  Add 2 tsp of Red Chilli Powder, Salt to taste, 3 tsp of Pav Bhaji Masala and mix well. Cover cook for 8 minutes, stirring occasionally and adding water if necessary. When the desired consistency is reached, add 2 tbsp of Chopped Coriander Leaves, 1 tbsp of Butte...

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).