Hearty Spices

Masala Powder - Finely grind  1“ dalchini, 1 elaichi and 2 cloves and keep aside Marinade - Wash and cut the ½ kg Chicken into medium sized pieces . Marinate it with 1 tbsp of Yogurt, ½ tsp of Red Chilli Powder, ½ tsp of Pepper Powder, 1½ tsp of Coriander Powder, ½ tsp of Cumin Powder, pinch of Turmeric Powder, 1 tsp of Vinegar / Lemon Juice, 1 tsp of Soya Sauce, Salt to taste and 1¼ tsp of Ginger Garlic paste  for at least 2 hours in the refrigerator. Gravy - Heat ½ of the Oil in a cooking vessel, add a chopped large Onion and fry till transparent. Add  chopped pieces of 2 Green Capsicums and 2 Tomatoes and saute for 3 minutes. Turn off heat and keep aside. Curry - In the same vessel, heat  1 tbsp of Oil , add the marinated chicken and cook on high heat for 4-5 minutes, combining once in a while. Reduce to medium heat; let the chicken cook for 8-10 minutes, uncovered. Add ¼ cup of Water and cook till chicken turns soft and there ...

Shrimp - Clean, shell, devin about 500 gms of Prawns / Shrimps and keep aside. Curry - Heat 2 tbsp of Oil in a pan and saute a large chopped Onion, 3-4 slit Green Chilies  till onions are transparent. Add  1 tbsp of Ginger Garlic Paste, few Curry Leaves and saute for a minute. Add a medium chopped Tomato and saute for another 3 minutes. Now, add a 1/3 tsp of Turmeric Powder , 1 tsp of Coriander Powder, ½ tsp  of Cumin Powder , 1 tsp of Red Chilli Powder and combine. Add the cleaned prawns/shrimps, Salt to taste ; mix well and cook on medium heat for 5 minutes. Now add 1 cup of Water and cover cook further for 5-7 minutes on medium heat. Add ¼ tsp  of Garam Masala Powder; mix well and remove from heat.    Garnish with few chopped Coriander/Cilantro Leaves and serve hot with steamed white rice or chapatis/rotis.

½ packet or 15 Button Mushroom, chopped 1 cup Frozen Green peas, boiled 2 Tomato, chopped 1 Onion, chopped 1 tbsp Ginger Garlic Paste ¼ bunch Coriander Leaves, chopped 2 cups Milk 1 tsp Ghee, for topping Salt to taste Spice Powders: 1 tbsp Coriander Powder ½ tbsp Cummin Powder ¼ tsp Garam Masala Chilli Powde, as required Pepper Powder, as requried ¼ tsp Saunf Powder Bengal Gram Dal + Urad Dal - each ¼ tbsp - Fried in a dry pan and powder it Heat oil in a frying pan. Add saunf powder in hot oil and then add onion. Saute till golden brown. Now add the Ginger garlic paste saute till aroma disappears. Now add the tomato and fry them until they are mushy. Add all the powders one by one except pepper and dhal powders. Saute well and now add mushroom. Mushroom oozes out water, let them come out and absorbed again. Now add green peas and milk. Dont add water. As soon as the milk is added stir well to avoid curdling. Now add pepper, dal powder (mix with tbsp of water and add to avoid lumps) and...

Prep - Preheat oven to 350 F. Grease 8×8 square pan or bundt pan with non stick spray. Batter - In a medium mixing bowl, cream ½ stick of Butter and 1 cup of Sugar for 3-4 minutes until light in color and creamy. Add 1 Egg and 2 tsp Vanilla Extract and cream for an additional 2 minutes. Add ½ tsp of Salt, 2 tsp of Baking Powder and 2 cups of All Purpose Flour and mix on med-low speed adding the ½ cup of Buttermilk / Milk in a steady stream. Mix batter until everything is fully incorporated, approximately 3-5 minutes. Batter will be nice and thick. Fold in fresh 1½ cup of Blueberries and pour batter into pan. Set aside. Topping - In a food processor or by hand, mix 1 cup of Brown Sugar, ¾ cup of All Purpose Flour, 2 tsp of Cinnamon and 5 tbsp of Cold Butter until the mixture is crumbly. If mixing by hand, just use your fingertips or the back of a fork. Add crumb topping mixture to the cake pan and gently press everything down. Bake in the oven for 50 minutes or until done. ...

Veggies - Heat 2 tsp of Oil in a pan and fry 4 medium Eggplants, chopped, ¼ tsp of Turmeric Powder and Salt as needed for 15 minutes on low heat and keep aside. In the same pan, heat a tsp of Oil and fry 6 whole Green Chillies for 2 minutes. Cut a small Lemon Cucumber (Dosakaya) into thin and small pieces and keep aside. Chutney - Grind fried chillies, ½ tsp of Cumin Seeds, 5 Garlic Cloves, chopped, 1 tsp of Tamarind Paste and Salt . Add fried brinjal and grind once and then add choped cucumber and grind again. Keep aside in a bowl. Tempering -  Heat 2 tsp of Oil in a pan, saute 1 Red Chilli, ¼ tsp of Mustard Seeds, ¼ of tsp Cumin Seeds . After they splutter, add ½ tsp of Black Gram Dal (Urad Dal), ½ tsp of Channa Dal and few Curry Leaves and remove from heat. Add this to the chutney bowl and mix well. Garnish with  few Coriander Leaves .

500 gm Ground Lamb meat 1 large Yellow Onion, sliced 5 tbsp Canola Oil 4 Green Chillies, slit in middle 1½ tbsp Ginger Garlic paste 3 Tomatoes, finely chopped 1 tbsp Red Chilli Powder 2½ tbsp Salt 1 tsp Garam Masala Powder ½ cup Yogurt 4 Green Cardamoms 2 Cinnamon sticks 1 tsp Caraway seeds 5 cups Water 3 cups Rice 3 tbsp Cilantro, finely chopped Wash and soak the rice in fresh cool water sufficient enough to remain 5 cms above the level of rice. Wash ground meat along with sliced onions well and drain the water completely in a very fine mesh strainer. In a large saucepan at medium heat, add 3 tbsp oil and green chillies, cinnamon stick, cardamom, caraway seeds and ginger garlic paste. Let it splutter and fry. In a minute. add the drained onions + ground meat and also add red chilli powder, 2½ tsp salt, garam masala powder, tomatoes and stir well and let it cook for 10-15 minutes until you see oil floating on top. Add the yogurt and mix well. Let cook for 2-3 minutes. Add cilantro and ...

¼ kg Purple Brinjals, wash, make + quarters with stalk intact and apply oil 1 tbsp Oil Few Curry Leaves For stuffing: 1¼ tbsp Coriander Seeds 3 tbsps Chana Dal 1½ tbsp Urad Dal 2-3 dry Red Chillis, tear and de-seed ½ tsp Cumin Seeds Pinch of Methi Seeds Big pinch Asafoetida Small gooseberry sized Tamarind Salt to taste Add ½ tsp oil in a cooking vessel, add coriander seeds and stir-fry till it turns slightly dark in color. Remove. Similarly, add channa dal and urad dal, roast till them till they turn red and remove. Dry roast dry red chillis, methi seeds and cumin together for 2 mts and remove. Cool the dry roasted ingredients. Add turmeric pwd, salt, tamarind, and hing to these roasted ingredients and grind them all together to a coarse pwd. It should not be wet. In the same vessel, add the remaining oil, add curry leaves and toss them for a few seconds. Place the stuffed brinjals in the oil and cook on high flame for 4-5 mts. Now, cover with lid and let them cook on medium flame for ...

Cream - Whip 2 cups of chilled Heavy Whipping Cream until soft peaks appear. Cover and refrigerate it. Gelatin mixture - Soak 1 packet of Gelatin in 1/3 cup of Cold Water for a few minutes. Heat in microwave for 30 seconds till the gelatin is dissolved. Mango Puree - Mix 2 cups of Mango Puree with 1/3 cup of powdered Sugar . Add it to the gelatin mixture and mix well. Then add the whipped cream until combined. Chill for 4 hours or overnight covered. Serve cold.

Almond / Badam paste -  Soak 8 Almonds in water for about an hour. Drain the water and peel the almond skins. In a mixer or mortar, grind the almonds, a pinch of salt to smooth paste. Curry - Peel  3 Ridgegourds / beerakaaya , wash and dice them in to bite-sized pieces. Heat 1 tbsp of Oil in a pan, saute  few Curry Leaves, a pinch of Cumin and Mustard Seeds . Add the 4 slit Green Chilies , ridgegourd pieces, Salt to taste and cover cook on medium heat for 10 minutes. Add 3 tbsp of Almond/Badam Paste , mix and cook till desired consistency is reached.  Serve hot with rice or chapathi.

3 cups Whole Wheat Flour Salt to taste 2 tsp Ghee / Clarified butter 2 -3 tsp Ghee + 3 tsp wheat flour 2 -3 tbsp flour for dusting Water as required making the dough 2 -3 Oil Take the flour in a bowl along with salt and ghee. Mix well. Slowly add the water and knead to soft pliable dough. Cover with a wet muslin cloth and let it rest for 20 - 30 mins. Make a mix of the ghee and flour together separately. Divide into equal balls. Flatten the ball over the flour, and using a rolling pin, roll out the balls into thin circles. Spread a little of the ghee and atta mix over the top and roll inwards tightly as a rope. The way you do it, you will end up with a tight rope, circled with the mix inside all covered. Over the top of the rope, dip your fingers in the ghee atta mix and spread over the rope. Circle as a spiral with ends nicely closed. Dust the flour over this and gently roll it again. Meanwhile heat a tawa and once it's hot, fry the rolled out paratha. When one side is co...

Rava Idli - Heat a tbsp of Ghee / Oil in a pan; saute ½ tsp of Mustard Seeds and once they splutter, add  a tbsp of Chana Dal and saute till the dal turns golden brown. Add 3 slit Green Chillis, few Curry Leaves and 1" inch grated Ginger . Immediately add  a cup of Sooji (Ravva) and stir-fry the rava constantly for 3 minutes. Remove from heat and let it cool. Add 2 Grated Carrots, 2 tbsp of chopped Coriander Leaves, 2 tbsp of Grated Coconut, a cup of beaten Yogurt, ½ cup of Water, Salt to taste and mix well. Allow the mixture to sit for atleast ½ hour. Grease the idli plates, place a roasted Cashewnut in ghee on each of the greased idli plates and pour the rava batter over the cashewnut. Steam the ravva idlis on medium flame for around 10 minutes. Remove the rava idlis carefully and serve hot with chutney. Groundnut Chutney - Dry roast a cup of Peanuts and keep aside. Heat a tsp of Oil in a pan; saute 3 crushed Garlic Cloves, 3...

Dal and Sago - Soak 1 cup of Senagapappu (Chana Dal) and ¼ cup of Saggubiyyam (Sago) in water for atleast 2 hours seperately. Pressure cook Chana Dal with a cup of Milk and a cup of Water for one whistle. Kheer - Heat ½ cup of Water , a cup of Powdered Jaggery / Sugar and stir cook until sugar/jaggery melts. When the syrup starts to thicken, add the soaked sago and 2 cups of Milk . Cook on medium heat for atleast 15 minutes, stirring in between. Stir in the Chana dal mixture also and mix well ocassionally for another 10 minutes till it reaches the desired consistency. Flavor - Heat a tbsp Ghee in a small pan, saute ¼ cup of Cashews and Golden Raisins and toast till light brown. Add them to the kheer. Finally, stir in the powdered Cardamom Powder (of 2 pods) . Switch off the heat and let it stand for 30 minutes. Serve hot or cold.

Boil or pressure-cook 4 medium sized Potatoes to tender. Peel and remove the skin. Cut the potatoes to small cubes. Heat 1 tbsp of Oil In a pan. Add & toast  a ½ tsp each of Cumin Seeds, Mustard Seeds, 3 Dried Red Chilli Pieces, a pinch of Turmeric Powder and few Curry Leaves . Add the potato cubes. Sprinkle Coriander Powder, Red chilli powder and Salt as needed. Combine and cook on medium heat for about 5 to 10 minutes until potato pieces brown a bit. Serve hot with rice and rasam.

Preparation - Roast 2 tbsps of roasted Peanuts and 2 tbsps of Sesame seeds in a pan on low flame and make into slightly coarse powder. Wash 8-10 small Purple Brinjals with stems intact and make a + slit shape. Heat 3-4 tbsps of Oil in a pan on medium high heat; saute the brinjals for 2 minutes. Reduce the heat to medium low and cook the brinjals till tender (about 20-25 minutes), while stirring in between. Once tender, remove and set aside. Heat 2 tbsps of Oil ; add and saute chopped 3 medium Onions, 3 slit Green Chillies and on medium heat till the onions turn soft and light golden brown. Add and saute a tsp Ginger Garlic Paste and saute for 2 minutes. Remove from heat, allow to cool and grind to a smooth paste. Heat 1 tbsp of Oil in a pan; add a tsp of Mustard Seeds, a tsp of Cumin Seeds, a pinch of Fenugreek Seeds and let them splutter. Add a pinch of Asafoetida, 2-3 dried Red Chillies, few Curry Leaves and toss them for a few se...

Prep - In a saucepan, bring about 4 cups of Water to boil, gently drop  3 medium Onions and 4 ripe Tomatoes . Cook on high for 10 minutes. Drain the water and let onions and tomatoes cool down. Once cool grind onions and tomatoes to smooth paste, seperately. Soak 3 tbsp of Cashewnuts in little water and grind to smooth paste. Paneer - Heat a tbsp of Butter and fry the 250 gms of Paneer cubes to golden brown. Bring a cup of Water to boil, remove from heat and add the paneer cubes to it, let them sit aside for 5 minutes. Curry - Heat 3 tbsp of Butter in a pan on medium heat. Add and saute the onion paste for 5 minutes till it turns golden brown. Add 2 tsp of Ginger Garlic Paste and saute for another minute. Add  2 tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, cashewnut paste, Salt to taste and mix. Add the tomato puree, ½ tsp of Kasuri Methi, ½ tsp of Coriander Powder, 1½ tsp of Garam Masala Powder ; simmer and let it cook fo...

Garish - In a saute pan, heat 1 tbsp Ghee / Butter and saute few Cashewnuts and Rasins . till golden brown. Keep aside. Vermicelli - In the same pan, toast 2 cups of Vermicelli until they turn light golden brown. Keep aside. Kesari - Boil 4 cups of Water along with a pinch of Saffron, Cardamom Powder and Food color (Optional). Once the water is bubbling hot, stir in the roasted vermicelli, reduce heat and close the lid. Once the water is absorbed, stir in a cup of Sugar and mix well. Serve hot / cold.

Heat  a tbsp of Ghee or Oil in a pan; splutter  a Bay leaf, 2 Cloves, an inch of Cinnamon, a Cardamom, a tsp of Cumin Seeds, few Cashews and few Curry Leaves . Add and saute a thinly sliced Onion, a tsp of Ginger-Garlic paste and 3-4 few slit Green Chillies till onions are browned. Add a cup of Green peas, 2 cups of Basmati Rice, Salt to taste and stir till everything is coated. Add 4 cups of Water and let it boil. Cover cook on medium heat till all the water is absorbed. Remove from heat, let it sit for 10 minutes and garnish with Coriander Leaves before serving.

3 cups of peeled and cubed Red Pumpkin 1 big Tomato chopped 2 medium Onions, chopped 1 tbsp grated Jaggery 2 Green Chilli, slit 2 dry Red Chilli, deseeded and split into two ½ tsp Red Chilli Powder ¼ tsp Turmeric Powder 1 tsp Coriander Powder ½ tsp Mustard Seeds 1 tsp Cumin Seeds 1 tsp Urad Dal 7 cloves Garlic, slighly mashed 10 Curry Leaves Coriander Leaves for garnishing Heat 2-3 tbsp of oil in a pan. Add the mustard seeds and let them splutter. Add cumin seeds, dry red chillis, urad dal, and garlic and curry leaves and fry till light brown. Add the chopped onions and fry till transparent. Add the cubed pumpkins, tomatoes, turmeric and salt and let it cook covered on low heat for 15 minutes. Add chilli powder, coriander powder and jaggery and mix well. Add ½ cup water, cover and cook on slow fire till pumpkin is soft and cooked. Garnish with coriander leaves. Variation: You can add sweet potatoes, chikkidi kaayi (Indian Beans), drum sticks and brinjal along with the pumpkin.

1 cup raw Rice 2 tbsp Chana Dal, washed ½ tsp Jeera 2 tbsp Grated Fresh Coconut ½ tsp Salt 2 cups Water Wash rice well and drain all the water. Spread on a paper napkin to dry out all the water. Rice grains have to be fully dry. Grind the rice grains in a blender/ grinder to a rawa consistency. Place a saucepan on the stove with water, chana dal, cumin and salt. Bring the water to a boil, reduce the heat to a medium heat, pour in the rice rawa slowly into the boiling water and keep stirring. Stir till all the water is absorbed by the rice rawa. Add grated coconut and stir in well. Turn off the stove, cover with a lid. After 15 minutes, spread on a lighlty greased plate. With wet hands make small balls. Sprinkle some water if rawa is too hard or breaking. Use a idli steaming stand to steam these rice balls. Place idli stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 10 minutes. Notes: Can substitute Rice Rava instead of Rice and skip coconut...

2 tbsp of ragi flour 1 cup water 1½ cup of water + ½ cup milk 4 tsp of sugar or powdered jaggery ½ tsp of powdered cardamom Take the ragi flour in a cup and add ½ glass water to it slowly. Combine to smooth, lump free paste. In a vessel, take one glass of water or milk. Heat till the water reaches boiling stage. Then add the dissolved ragi flour solution slowly to the boiling water (milk), continuously stirring with a spoon. Wait for water (milk) to start boiling, and then add the flour mix. Add sugar or jaggery per your taste and pinch of cardamom powder. Reduce the heat to medium level, and simmer the ragi malt for 5 minutes, stirring in-between. Turn off the heat. Let it cool to warm, and then pour into a glass or cup. Makes 4 cups.