Hearty Spices

Okra - Heat 1 tsp of Oil and lightly toast ½ tsp of Cumin Seeds . Add a chopped Onion and a chopped Tomato and saute until the onions turns transculent. Add the 1 tsp of Grated Ginger, few Curry Leaves, 2 chopped Green Chillies, ¼ of Turmeric Powder and saute for few minutes. Finally add 2 cups of chopped Okra pieces , saute until they get well cooked in simmer and put off the stove. Yogurt - Whisk  2 cups of Yogurt with Salt and 1 tbsp of chopped Coriander Leaves, keep aside. Once the cooked okra is cool, add to the whisked yogurt and refrigerate for 2 hours. Serve chilled with rice.

Sambal - Saute 2 chopped Tomatoes with a pinch of Salt and ½ tsp of Oil till mushy. Place 7-8 dried Red Chillies in a bowl of water; bring it to a boil for 5 minutes. Remove from heat, cover and allow staying for about 10 mins. Drain the chillies and grind with the sauteed tomatoes and 1 tsp of Sugar to a smooth paste. Tofu - Drain and cube 1 packet of Firm Tofu into 1 inch cubes. Heat 1 tbsp of Oil in a saute pan, sprinkle a pinch of Salt and fry the tofu pieces, allow them to brown on one side, sprinkle more salt on top and flip them over, allowing the other side to brown as well. Remove from the stove and keep aside. Curry - In the same pan, heat a tbsp of Oil, saute thinly sliced 2 Onions (into 1 inch pieces), an inch of Ginger, chopped and 4 chopped Garlic cloves till browned. Add the sambal along with the a tbsp of Tomato Paste / Puree and 1 tsp of Soy Sauce and fry till thick - about 5 to 8 minutes. To this, add about a cup of Water , mix well and stir ...

Chilli - Coconut mixture - Grind 6 Green Chilies along with 1 tbsp fresh Grated Coconut and keep aside. Popu (Seasoning) - In a saucepan, heat 1 tsp of Oil on medium heat. Toast ½ tsp of Cumin Seeds, ½ tsp of Mustard Seeds, 2 dry Red Chilies and 3-4 Curry Leaves in it. Curry - Add 1 cup of cubed Anabkakaya (Bottle gourd) and Chilli - Coconut paste. Stir in ½ tsp of Turmeric Powder, Salt to taste and ¼ cup of Water . Close the lid and cook on medium-low heat, until the pieces are tender. Reduce the heat to low and stir in the 1 cup of Sour Yogurt . Turn off the heat and remove the saucepan from the stove. Cover the pot with a lid and let the curry sit for about 15 minutes. Serve warm with rice.

White Cookie Dough - Beat the 1¼ cups of Sugar, ¾ cup of Ghee / Melted Butter / Oil, ½ tsp of Vanilla Essence and 2 tbsp of Yogurt till smooth. Add 2 cups of All Purpose Flour, ¼ tsp of Baking Soda and ¼ cup of Semolina to the sugar-ghee mixture. The dough should be kneaded well for at least 7-8 mts, add few tbsps of cold milk and chill for a few minutes. Divide into two parts. Chocolate Cookie Dough - Take one part of the dough and add 1 tbsp of Cocoa Powder and knead till well combined, add a little milk if required. Make small balls and keep aside. Nankhatai - Pinch dough of the white cookie dough and shape into small balls and roll each of them it into a thick cylindrical shape. Now place a cocoa flavored ball on the surface. Along the edges of this cocoa colored ball, roll the cylindrical shaped white dough and gently flatten. Garnish with almonds on top of each flattened ball by slightly pressing into the dough. Place on a greased tray with enough space between eac...

Rava & Dal - Cook ½ cup of Split Yellow Moong Dal in microwave for 10 minutes. Dry roast 1 cup of coarse Wheat Rava for 6-7 minutes. Wash the wheat ravva and dal and soak them together in water for 15-20 minutes. Pongal -  Heat ½ tbsp of Oil in a pot. Add ½ tsp of Cumin Seeds and once they splutter and turn slightly brown, add 1 tsp of grated Ginger, 3-4 Curry Leaves, 2-3 slit Green Chillies, 1-2 broken Red Chillies and 1 tsp of Peppercorns and combine. Add a pinch of Asafetida, 1 cup of packed chopped Spinach Leaves and saute for 5-6 minutes. Add the drained wheat ravva and dal and stir fry for a minute. Add 5 cups of Water and Salt to taste to the above mixture, bring to a boil, cover and cook on medium to low heat till both the dal and wheat rava are cooked (30 minutes). Alternately can use pressure cook until 2 whistles. Serve hot with a pickle of your choice, curd and papad.

Bread - Cut 6-8 slices of White Bread into small cubes and keep aside. Popu (Seasoning) - Heat ½ tbsp of Oil in a pan on medium heat. Add ½ tsp of Channa Dal, ½ tsp of Urad Dal, ¼ tsp of Mustard Seeds and 1 tbsp of Cashew Nuts , fry them until slightly toasted. Upma - Add 3-4 Curry Leaves, 3-4 slit Green Chillies, finely grated inch of Ginger and finely diced Onion . Saute til the onions are translucent. Now add a big pinch of Turmeric Powder, finely chopped Tomato and Salt to taste . Cover the pan with lid and let the mixture cook for 4-5 minutes or till the tomatoes turn soft and mushy. Add the cubed bread pieces and lightly sprinkle some water . Gently mix until the mixture is incorporated. Turn off the heat and add Juice of ½ Lemon/Lime and mix lightly. Garnish with finely chopped 4-5 sprigs of Coriander Leaves . Serve hot.

Gasagasalu (Poppy Seed Powder) - Roast 3 tbsp of Poppy Seeds in a pan for about 3 minutes, until they start to change color. Add 3 dried Red Chillies, a pinch of Salt to them and grind into coarse powder. Veggies - Cut 20 Okras to quarter to half inch wide rounds after trimming the ends. Fry - In a pan, heat 1 tbsp of Oil . Add and toast ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds, ½ of Urad Dal, ½ of Channa Dal  and a sprig of Curry Leaves . Add the okra pieces and mix once and fry stirring very rarely until they are free from moisture. Add the poppy seed powder, ½ tsp of Turmeric Powder and Salt to taste . Mix gently and saute for few more minutes. Serve hot with rice.

Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, cream together the ¾ cup of Butter at room temperature and 1 cup of Sugar until fluffy. Beat in a Egg, 1 tbsp of Milk and 2 tsp of Vanilla Extract until smooth. Whisk in 2 cups of All Purpose Flour, 1 tsp of Baking Soda and ½ tsp of Salt into butter mixture, stirring until no streaks of dry ingredients remain. Stir in ½ cup roasted, salted Pistachio, 1 cup of White Chocolate Chips and combine. Drop 1-inch balls of dough onto prepared baking sheet, leaving about 2 inches between cookies to allow for spread. Bake for 11-14 minutes, until edges of the cookies are light golden brown. Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Makes about 3 dozen.

Heat 2 tbsp of Oil in a pan, add 3 Cloves, A small Cinnamon stick and a Bay Leaf . Fry for 3 minutes and add 5 slit Green Chillies, 2 sprigs of Curry Leaves and 4 Onions (cut lengthwise). Fry till the onions are soft. Add 3 washed, peeled and cubed Potatoes . Cover and cook them on low flame for about 7-10 minutes stirring in between till the potatoes turn soft. Add 1 tsp of Turmeric Powder, 1 tbsp Chilli Powder and Salt to taste . Mix well, cover and cook for another 3 minutes in low flame. Add 2 cups of Water and bring to boil. Cover the pan with a lid and allow the potatoes to cook on low flame till thick gravy is formed. Garnish with chopped Coriander leaves . Serve hot with rice.

Dal (Lentils) - Pressure cook 1 cup of Toor Dal (Kandipappu) with 2 cups of Water till 3-4 whistles and mash to smooth. Set aside. Charu (Soup) - In a sauce pan, add 2 cups of Water , 1 Brinjal (cut into cubes), 1 Onion (cut length wise), 3 Lady’s Fingers (cut into 2 inch size pieces), ¾ cup White Radish (cut into cubes), 1 Tomato (cut into cubes) and 6 Green Chillies (slit length wise) and on medium heat cook till the vegetables turn soft for 15-20 minutes. Add mashed dal, tamarind juice (1 big lemon-sized Tamarind, soaked in 2 cups of water and pulp extracted), Salt to taste, 1 tbsp of Sugar, 1 tsp of Turmeric Powder and allow to boil in low heat for 15 minutes. Adjust tamarind juice and salt according to taste while cooking. Popu (Seasoning) - Heat 1 tbsp of Ghee in a pan. Add 3 crushed Garlic, 1 tsp of Mustard Seeds , 1 tsp of Cumin Seeds, 4 Red Chillies and 2 sprigs of Curry Leaves and allow them to splutter. Add this seasoning to pappu charu. Allow to cook for 3 more...

Marinade - Marinate washed and cubed 1 kg Mutton with 1½ cups of Yogurt, 2 tsp of Red Chilli Powder, ½ tsp of Turmeric Powder, 1¼ tbsp of Coriander Powder, ¾ tsp of Cumin Powder and ½ tbsp of Ginger Garlic paste for 30-40 minutes. Masala - Dry roast 1½ tbsp of Poppy Seeds for 4 minutes and soak in water for 10 minutes. Soak 4 Cashewnuts in water for 4 minutes. Make paste of the poppy seeds, cashewnuts and 4 tbsp of grated Fresh Coconut . Kurma - Heat 1½ tbsp of Oil in a heavy bottomed vessel or pressure cooker; add 4 Cloves, 2 Cardamom, 1″ Cinnamon stick and a Bay Leaf . Fry for few seconds and add chopped 2 large Onions and fry till transparent. Add the slit 5-6 Green Chilies and 1 tbsp of Ginger Garlic Paste and sauté for 3 minnutes. Add a chopped Tomato and fry for 4-5 minutes. Add the marinated mutton and cover cook over medium heat till the water from the meat and yogurt is almost absorbed. Add the poppy seeds-coconut paste and Salt to taste to the mutton an...

Preheat oven to 350F. Line a baking sheet with a parchment paper. In a medium bowl, whisk together 2 cups of All Purpose Flour, 1 tsp of Baking Soda and ¼ tsp of Salt . In a large bowl, cream together ¾ cup of Butter and 1 cup of Sugar until light. Beat in a Egg, 2 oz of melted White Chocolate and 1 tsp of Vanilla Extract . Gradually incorporate the flour mixture, mixing until no streaks of dry ingredients remain. Stir in 2/3 cup of Dried Cranberries and 2/3 cup of White Chocolate Chips . Shape the dough into 1-inch balls and place on prepared baking sheet, leaving about 2-inches between each cookie to spread. Bake for 10-12 minutes, until cookies turn lightly golden around the edges. Allow to cool on baking sheet for 3-4 minutes, and then transfer to a wire rack to cool completely. Makes about 36 cookies.

Rice - Wash and soak 2 cups of Basmati Rice for ½ hour. Prep - Clean and wash ½ kg (approx 1 lb) Mutton and marinate with 1 tsp of Turmeric Powder, ½ tsp of Salt and ½ tsp of Chili Powder . Grind 6 to 7 Green Chillies with 1 cup of diced Tomatoes and set aside. Grind 1/4 cup of chopped Mint Leaves and 1/4 cup of Cilantro and set aside. Masala - In a heavy bottomed vessel or a pressure cooker, heat 1 tbsp of Oil, 1 tbsp of Ghee and add 2 inch Cinnamon, 4-5 Cloves, 4 Cardamom and 2-3 Bay Leaves . When they pop, add 1 cup of finely sliced Onions and saute until they turn golden brown. Add 2 tsp of Ginger Garlic paste and saute well for another minute. Add the ground chillies mixture and saute until the raw smell goes. Now add 1 cup of diced Tomatoes and saute for few minutes. Then add the mint-cilantro paste and saute for few minutes, add 1/4 cup of Mint Leaves and 1/4 cup of Cilantro and mix well to the masala. To this add the mutton pieces and mix well. Close the lid a...

Rasam Powder – Dry roast and powder 4 tbsp of Coriander Seeds , 3-4 Dry Red Chillies, 2 tbsp of Dry Coconut, 1 tbsp of Cumin Seeds, ½ tbsp of Pepper Corns, ¼ tbsp of Fenugreek Seeds and few Curry Leaves. Rasam - Cook ¼ Cup Toor Dal and 3 Beetroots with Leaves, chopped in 2 cups of Water in a pressure cooker. After 3 whistles, add 2 tbsp of Cilantro, 1 tbsp of Tamarind Juice, Salt to taste and a pinch of Hing . Simmer for few minutes. Add 2-3 tsp of Rasam powder or as much as you need. Simmer again. Seasoning - In a pan, heat 1 tbsp of Oil and Ghee . Saute 1 tsp of Cumin Seeds, 1 tsp of Mustard Seeds and sauté till they splutter. Add 2 Dry Red Chili, sliced ½ Onion, minced Garlic Clove and few Curry Leaves . Saute till onion is light brown and add this to the rasam.

Heat 1 tsp of Oil in a pan, add 1 tsp of Cumin Seeds and a pinch of Asafoetida . Once they sizzle, add the minced 2 inch Fresh Ginger and let it brown. Add 1 tsp of Coriander Powder, a pinch of Turmeric, 1 tsp of Chilli Powder and fry for a minute, taking care not to burn and add the cauliflower florets from 1 head . Let the masala coat the florets , add ¼ cup of Water and Salt to taste . Reduce to low heat and cover cook for 10 minutes or until done stirring in between. Remove the cover, increase the heat and let the water, if any, evaporate and remove from heat. Add 1 tsp of Garam Masala and 1 tsp of Amchur Powder , mix well and cover again for 2-3 minutes for the flavours to blend. Squeeze 2 tsp of Lemon Juice on top. Serve hot with rice or rotis.

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a bowl, whisk together 2 cups of All Purpose Flour, 1½ tsp of Baking Powder and ¼ tsp of Salt . In another bowl, whisk together 1 cup of Sugar, 3 tbsp of Oil, 1 Egg, 1 tsp of Vanilla Extract and 2 large Mashed Bananas until smooth. Add in flour mixture and stir until just combined and no streaks of flour remain. Fold in 1 1/3 cups of Blueberries with a spatula, then pour batter into prepared pan. Bake for about 50 minutes, until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached. Cool bread in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. Makes 1 loaf.

Alasandalu (Black Eyed Peas) - Soak 1 cup of Black Eyed Peas in water for 1-2 hours and then pressure cook for 4 whistles with 2 cups of Water . Drain the water from the cooked beans. Popu (Seasoning) - Heat 1 tsp Oil in a saute pan, add 1 tsp of Cumin Seeds, 1 tsp of Mustard Seeds and 1 tsp Urad Dal . Once they splutter, add chopped Onion, chopped 2-3 Green Chilies and Salt to taste . When the onions are cooked, add the cooked peas and mix well. Remove from heat and sprinkle 2 tsp of Lemon Juice and garnish with chopped Coriander Leaves.

Marinade - Marinate the cleaned and de-veined ½ kg Prawns in 1 tbsp of Tomato Ketchup, ½ tbsp of Vinegar, 1 tsp of Soya Sauce, ½ tsp of Brown Sugar and 1 tsp of Red Chili Paste for 15-20 minutes. Prawn Fry - Heat 1 tbsp of Oil in a wok till smoking hot. Add 1 tsp of minced Garlic, 1 tsp of minced Ginger and sauté for a few seconds. Add finely chopped ¼ cup of Spring Onion Whites and 2 Green Chilies and stir for 2 minutes. Add the marinated prawns along with any leftover marinade and cook on high heat for a minute without tossing. Flip the other side and cook for another minute. Combine once again and cook on medium heat for 3 mts or till done, tossing constantly. Season with Salt to taste and garnish with Spring Onion Greens and serve hot as an appetizer or stir fry. Prawn Fried Rice - Rice - Cook 1½ cup Basmati Rice and keep aside to cool. Vegies - Finely chop a cup of Carrots, Beans and Capsicum and keep aside. Fried Rice - Heat 1½ tbsp of Oil in a wok until smo...

Dough - In a bowl, add 2 cups of Wheat Flour, 2 tsp of Besan (Bengal Gram Flour), 2 tsp of Rice Flou, Salt to taste and 1 tsp of Oil (optional). Mix the flours well with water to prepare a dough. Keep aside covered for 30 minutes. Mooli (Radish) - Clean, peel and grate 2 medium Mooli (Radish) to get about 400gm. Squeeze out the water by pressing betwewn palms. Stuffing - Heat 1 tbsp of Oil in a pan, add 1 tsp Ajwain (Carom Seeds) and a pinch of Asefotida . Add 2 tbsp of Besan (Bengal Gram Flour) and fry for a minute. Add squeezed mooli and fry for 2-3 minutes. Add 1 tbsp of Green Chilli paste , 1 tsp of Red Chilli Powder, ½ cup of chopped Coriander Leaves and 1 tbsp of Lemon Juice . Combine well and cook for 10 minutes on medium heat. Add Salt to taste and keep aside to cool. Paratha - Knead the Paratha dough for few seconds. Divide and shape the dough into round balls. Roll it out to the size of a small-sized puri. Place 2 Tbsp of stuffing in the centre. Raise the sides ...

Preheat oven to 350F. Grease the muffin pan or a bundt pan. Raspberry Crush - Lightly mix 2 cups of fresh Raspberries with 1/3 cup of Brown Sugar / Maple Syrup and set aside for an hour. Mix well with a spoon. Batter - Mix 2 cups of All Purpose Flour, 2/3 cup of Sugar, 1 tsp of Baking Powder, ½ tsp of Baking Soda and 1/8 tsp of Salt in a bowl. Combine 1 cup of Yogurt/Sour Cream, ¼ cup of Butter, ½ tsp of Vanilla Extract, 2 Eggs in a separate bowl and add to the dry ingredients. Lightly mix in the raspberry crush and 2-4 tbsp Milk if needed, to make a thick batter. Spoon into the muffin pan to 2/3rds or into the bundt pan. If you want to omit the frosting: Top with ½ cup lightly toasted and chopped almonds. Cupcakes - Bake muffins for 21 to 23 minutes, or about 40 minutes for a bundt cake. Cool on a wire rack before frosting. Makes 15 cupcakes or one bundt cake. Lemon-Cream Cheese Frosting - Bring 5 oz of Cream Cheese to room temperature and mix 2½ tsp of Lemon Juice,...