Hearty Spices

Stuffing - Saute 3 tbsp of Peanuts and 2 tbsp of Sesame Seeds in a pan til golden brown. Grind to a fine paste and add Salt to taste, ½ tbsp of Tamarind Paste and mix well. Chillies – Wash the 12 Green Chilies , drain and make slit lengthwise. Remove the seeds and fill the stuffing and keep aside. Batter – In a bowl, mix 1 cup of Gram Flour (Besan), 2 tbsp of Rice Powder, a pinch of Baking Soda, ½ tsp and Carom Seeds (Ajwain), Salt to taste and water as required. Bajji – Heat oil in a kadai (pan) to deep fry the stuffed Chillies. Dip the stuffed chillies in the prepared batter and then deep fry them in the hot oil. Remove and drain the chillies. Serve hot by slitting the bajji and stuffing with onions and coriander leaves . Sprinkle lemon juice over them.

Eggs - Boil 5 Eggs and de-shell when cooled. Make 3 length-wise slits on each of them. In a pan, heat 1 tsp of Oil and roast the eggs till brown on the sides. Keep aside. Preparation - Roast 3 tbsp of Poppy Seeds (gasagasalu) in a dry pan and ground to a paste / powder by adding few tbsp of water, if needed. Gravy (Kura) - In a pan, add 2 tsp of Oil and saute 1 tsp of Mustard Seeds and ½ tsp of Cumin Seeds till they splutter. Add 1 tsp of Ginger Garlic Paste and saute for a minute. Add 1 tsp of Red Chilli Powder, a pinch of Turmeric Powder, Salt to taste, 1 tsp of Coriander Powder, pinch of Roasted Fenugreek Powder, pinch of Roasted Cumin Powder and mix well. Add 2 cups of Water and cook for 3-4 minutes till it comes to a boil. Add the prepared powder/paste, 1 tbsp of Jaggery / Sugar, 1 tbsp of Tamarind Paste pulp and cook on medium heat for 3 minutes. Cover cook on medium heat for 5 minutes and keep stirring in between. Add the roasted eggs and ...

Roast 1 cup of Peanuts and 1/2 cup of Fried Bengal Dal (Roasted Chickpeas) in a pan until golden brown. Keep aside and let them cool. In the same pan, roast 1/2 tsp of Cumin Seeds and 12 Red Chillies and keep aside. Grind the nuts, cumin seeds and red chillies along with Salt as needed to a coarse powder. Add 2 tbsp of Jaggery and grind till the powder is combined well. Serve with Ghee on Dosa, Idli or with White rice.

Preheat oven to 375F. Line a 12-cup mufin tin with paper liners. In a large bowl, cream together ¼ cup of Butter at room temperature, 1 cup of Sugar and an Egg until light and fluffy. Stir in 2 cups of All Purpose Flour, 2 tsp of Baking Powder, ¼ tsp of Salt, 1 tbsp of Orange Zest and ¾ cup of fresh Orange Juice until just combined. Fold in 1½ cups of Blueberries to evenly distribute them. Divide batter evenly into prepared muffin cups. Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean and muffins begin to brown. Turn out muffins onto a wire rack to cool completely.

Masala Paste - Heat ½ tbsp of Oil in a pan, add 5-6 Curry Leaves, ¾ tbsp of Coriander Seeds, ½ tsp of Fennel Seeds, 10-12 Peppercorns, 2 Cardamom, 3 Cloves, 1 " Cinnamon and a pinch of Nutmeg and saute for 3 minutes on low heat. Then  add an Onion, sliced  and saute for 2 minutes. Add ½ cup of grated Coconut and saute on low heat for 4 minutes. Remove from heat, cool and grind to a paste without adding water. Chicken Fry - Heat 1½ tbsps of Oil in a heavy bottomed vessel, add  1 Cardamom, 2 Cloves, 1" Cinnamon Stick, 7-8 Pepper Corns and saute for a few secondss. Add 10-12 Curry Leaves and saute till crisp. Add  2 Onions, sliced and 3-4 Green Chillies, slit and saute till transparent, approx 5-6 minutes. Add 1 tbsp of Ginger Garlic paste and saute for 4 minnutes. Add ½ tsp Turmeric Powder, 1 tsp of Pepper Powder and combine well. Add the 1 kg of Chicken, washed and cut into medium pieces  and cook on high for 4 min...

Preparation - Cut a medium Cauliflower into florets and soak in salted hot wat er (Add 1 tsp of Salt to the water) for 3 minutes. Drain water and keep aside. Masala Paste - Heat 1 tbsp of Oil in a pan. Add a chopped Onion and fry for 3 minutes on low heat. Then, add a chopped Capsicum and saute till the onions turn to golden brown in color. Remove from heat and cool. Grind a chopped Tomato, 2 tbsp of Poppy Seeds, 3 Cloves, 1 Cardamom, 1 small Cinnamon Stick, 1 tbsp of Coriander Seeds, 1 tsp of Cumin Seeds, 1 inch Ginger piece, 2 cloves Garlic , fried Onions and Capscium to smooth paste and keep aside. Gravy - Heat 2 tbsp of Oil in a pan and saute a chopped Onion till golden brown in color. Add the cauliflower florets, mix and cover cook for 3 minutes on low heat. Add the ground masala paste, 1½ tbsp of Red Chili Powder, Salt to taste and 3 cups of Water . Combine and turn to high flame to bring to boil. Reduce the heat and allow to cook...

Pressure cook 1 cup of Black Chickpeas till soft or for 3 whistles. Add Salt to taste and combine. Heat 1½ tsp of Oil in a pan, add ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and let them pop. Add ½ tsp of Black Gram Dal (Urad Dal) and saute for a minute till they turn red. Add a pinch of Asafoetida, 2-3 chopped Green Chillis, a sprig of Curry Leaves and saute for 15-20 secs. Add the cooked chickpeas, 2 tbsp of Grated Coconut (optional) and combine. Adjust salt and turn off heat.

Preheat oven to 400F. Line a baking sheet with parchment paper or aluminium foil. Take a cup of All Purpose Flour, 1 tsp of Baking Powder, ¼ tsp of Salt and 2 tbsp of Sugar in a bowl. Add ¼ cup of Butter, cut into small pieces  and using your fingertips, rub the butter into the flour mixture until it resembles very coarse sand. Stir in   ¼ cup of roughly chopped Cranberries and mix well. Add 5 tbsp of Orange Juice and 1 tsp of Orange Zest (optinal) and combine to make ball of dough, adding  tbsp of Orange Juice if necessary. Divide the dough into four pieces and place on baking sheet. Sprinkle Sugar over them, if desired. Bake for 16-19 minutes, until scones acquire a light golden color. Serve warm or after cooled.

Preparation - Wash, peel and cube a medium Bottlegourd (discard seeds if it is not tender). Mix 3 tbsp of Gram/Chickpea Flour (Besan) in ¼ cup of Cold Water in a bowl. In a pressure cooker, heat a tsp of Oil and add 1 tsp each of Mustard Seeds  and Cumin Seeds . Once they splutter, add 2-3 slit Green Chillies, a medium Onion - sliced thinly, few Curry Leaves, a tsp of Minced Ginger, 2-3 Garlic cloves and a pinch of Asafoetida . Saute for 3-4 minutes on medium-heat and add ¼ tsp of Turmeric Powder and bottle gourd pieces. Mix well and cook for 2-3 minutes. Add enough water until the bottle gourd pieces are completely immersed and close cook for 3 whistles. Keep aside, until the steam subsides. Bring back the pan on to medium heat, add Gram Flour/Besan water, 4 tbsp of Tamarind Pulp, 1 tsp of Rasam Powder, 1 tsp of Sambhar Powder, 1 tsp of Coriander Powder and 2 tsp of Sugar/Jaggery to the cooker. Mix well and cook until the stew thickens and the raw smell of the G...

Preparation - Wash and pat dry 8 Chicken Drumsticks / 3 Chicken Breasts cut into 2" pieces. Make 2 incisions on each drumstick. Marinate the pieces with Salt as needed, ½ tsp of Red Chilli Powder and 2-3 tbsp of Lemon Juice for ½ hour. Soak 2 tbsp of Almonds in hot water. Peel and ground to a paste. Basting - Mix 3 tbsp of Butter with 1 tsp of White Pepper and 2 tsp of Kasoori Methi . Marinade - Mix ¾ cup of Thick Curd, ½ cup of Thick Cream, Almond Paste, 2 tsp of Kasoori Methi, 1 tbsp of Corn Flour, 2 tbsp of Ginger Garlic Paste, ¾ tsp of Salt and 2 tbsp of Coriander Leaves in a bowl. Drain the chicken pieces discarding the lemon juice and marinate them pieces with the curd mixture in the refrigerator. Bake - Preheat the oven at 180C for 10 minutes. Grill the marinated chicken pieces on a greased wire grill. Turn the chicken once in between and baste. Grill till tender for about 15-20 minutes. Serve hot sprinkled with some chaat masala, lemon juice and mint...

Pastry Sheets - Thaw a Puff Pastry sheet for atleast 30 minutes and cut into 6 squares each approximately about 3.5 inches wide by 5 inches long. Eggs - Boil and cut 4 hard boiled Eggs into halves, lengthwise. Keep aside. For Onion Masala -  Heat a tbsp of Oil in a pan, toss a clove of Garlic - minced, 1 tsp of Cumin Seeds and 1 medium Onion - cut into thin slices , saute until golden brown on low heat. Then add Salt to taste, 1/8 tsp of Turmeric Powder, ½ tsp of Garam Masala and 1 tsp of Red Chilli Powder . Mix well and add few Cilantro Leaves . Place a spoonful of onion masala in the middle and then a halved egg, cut side down. Fold the two ends of the strip, so that it encloses the egg. Seal the edges by applying very little water. Preheat oven for 375 F and bake for about 15-25 minutes. Serve hot with ketchup!

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan. In a microwave-safe bowl, melt 1/3 cup of Butter and whisk ¾ cup of Unsweetened Cocoa Powder till it dissolves. Mix in a cup of Sugar, an Egg and a tsp of Vanilla Extract till smooth. Add 1 tsp of Baking Soda, ½ tsp of Baking Powder, ¼ tsp of Salt and mix well. Stir in a cup of All Purpose Flour , followed by ¾ cup of Milk . Add another ¾ cup of All Purpose Flour and mix in until no flour streaks remain. Fold in a cup of Cranberries and a cup of Chocolate Chips . Pour the mixture into the prepared loaf pan and spread into an even layer. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then turn the loaf onto a wire rack to cool completely before slicing. Makes 1 loaf; serves 12.

Wash and thaw 8 medium sized Fish Fillets (Tilapia, Mackerel – Vanjara, pomphret) and keep aside. Combine 1½ tbsp of Ginger Garlic Paste, a juice of a Lemon, Salt to taste, 1½ tsp of Red Chilli Powder, pinch of Turmeric Powder, pinch of Cumin Powder and a pinch of Coriander Powder in a bowl. Apply this marinade lightly to the fish pieces and keep aside for 20-30 minutes. Heat 1½ tbsp of Oil in a non-stick pan, add few Curry Leaves , place the marinated fish and fry for 14-15 mts on medium heat. Once it is slightly browned, flip over gently to the other side and roast for another 10-12 mts till browned. Serve hot.

Heat 2 tbsp of Oil in a pan and sauté ½ tsp of Mustard Seeds,   ½ tsp of Cumin Seeds in it. Once the mustard seeds splutter, add a medium chopped Onion  and 4-5 slit Green Chilies . Saute till the onion pieces are translucent and add ¼ tsp of Turmeric Powder and mix well. Add a medium Anabhakaya, peeled and cubed to the pan, 1 tsp of Salt and cover cook for 2-3 minutes. Add Water as needed and cook till the anabhakaya pieces are cooked well (till soft to touch). Add Salt as needed and combine. Remove the curry from heat and add 1/3 cup of Milk and mix well. Serve hot with white rice.

Preparation - Cut ½ cup of Broccoli into small florets, blanch and strain. Blanch 3 tomatoes, de-skin, puree and sieve it. Pasta - Cook 3 cups of Penne/Fusili Pasta in salted boiling water - 2 tsp of Salt and a tbsp of Oil until it turns soft yet firm. Remove from heat and let the pasta remain in the water for 3 minutes. Strain. Add cold water and strain again. Leave the pasta in the strainer for 12-15 minutes. Sprinkle a tbsp of Olive Oil and keep aside. Arrabiata Sauce - Heat a tbsp of Olive Oil in a vessel, add finely chopped Onion and 3-4 crushed Garlic flakes  and saute till transparent. Add the a finely chopped Green/Red Bell Peppers, 2 tbsp of chopped Coriander Leaves and Salt . Combine and add the tomato puree, 1 tsp of mixed Dried Herbs or Oregano , 2 tbsp of Tomato Sauce, ¼ tsp of freshly Ground Pepper and Salt . Add ¼ tsp of Red Chilli Flakes, 1 tsp of Brown Sugar and cook for 6-8 minutes, stirring once in a while, over low heat. Add 2 tbsp of Coriander L...

Heat a pan with 1 tsp of Ghee / clarified Butter and roast some chopped Cashewnuts, Almonds, Raisins and a pinch of Cardamom Powder . Remove from heat and keep aside. Add another tsp of Ghee/ clarified Butter and roast 1 cup of Rava till it turns golden brown. Remove from heat and keep aside. Heat a saucepan with a cup of Water, 2 cups of Milk and bring to a boil. Add 1½ cup of Sugar, few drops of Food Color ; mix and let it dissolve. Then add the rava little by little so that lumps are not formed and simmer and cover with lid so that Rava cooks well. Garnish with the roasted nuts and  a tbsp of Ghee / clarified Butter .

Tandoori Style Chicken - Rub 2-3 tsp of Red Chili Powder, Juice of 1 Lime and ½ tsp of Salt onto 1½ lbs of Boneless Chicken breast / thigh meat and set it aside for 15 minutes. Whisk together ¼ cup of Yogurt, ¼ cup of Cream, 1 tbsp of Grated Ginger, 1 tbsp of Grated Garlic, 1 tsp of Cumin Powder, ½ tsp of Garam Masala, pinch of Orange color / Saffron and mix well. Marinate chicken with this mixture for 4 hours. Arrange the chicken on a rack with a tray underneath to collect the drippings. Discard the marinade. Set your oven to broil on high and broil the chicken for 5 minutes. Turn it over, baste with butter and broil for another 5 minutes. Chop the tandoori-style chicken into bite-size pieces. Makhani Sauce - Melt 1/3 of Butter in a pan and roast 3 tbsp of grated Ginger and 3 tbsp of chopped Garlic to golden color over medium heat for a few minutes. Add 3 cups of Diced Tomatoes ,  2 cups of Water and cover until most of the water has evaporated. Blend this mixture into...

Masala Paste - Dry roast 1½ tbsp of Sesame Seeds and 1 tbsp of Poppy Seeds (optional)  for 4-5 minutes and grind them along with 1 tbsp of Fresh Coconut and 1½ tbsp of Roasted Peanuts to a fine paste adding some water. Keep aside. Eggs - Shell and slit  6 Eggs after boiling them for 15 minutes in water. Heat 2 tsp of Oil in a pan, fry the eggs for 2 minutes and keep aside. Curry - In the same pan, add ¼ tsp of Cumin Seeds and let them splutter, add a pinch of Fenugreek Seeds, 8-10 Curry Leaves, 1-2 Dry Red Chili, 4 slit Green Chilies and 4 chopped Garlic cloves , fry for 20 seconds and add the ground paste along with ½ cup of Water . Sauté till oil separates i.e approx 7-8 minutes on medium heat and stirring it constantly. Now add ½ - ¾ tsp of Chili Powder, pinch of Turmeric Powder, 1 tsp of Coriander Powder, ½ tsp  of Cumin Powder and sauté again for 30 seconds. Add the boiled eggs and mix well. Add 1½ tbsp of Tamarind Paste and let it cook ...

Chicken - Clean 1 Kg (2 lbs) of Chicken , cut into bite-sized cubes and soak in salt water for atleast 5 hours in the refrigerator. Drain the chicken into a bowl and add 1/2 cup Yogurt, a tbsp of Ginger Garlic paste, a pinch of Turmeric and 1/2 Lemon Juice . Massage the chicken and keep aside. Ground Masala - Heat a pan and saute  1½ tsp of Whole Black Pepper, a tsp of Cumin Seeds, 2 tsp of Coriander Seeds, 1½ tsp of Fennel Seeds, 1½ inch Cinnamon, 6-7 Cloves, 6-7 Cardamoms and 10 Red Chillies on low heat for 10 minutes. Take the spices into a grinder and add a chopped Onion and grind to smooth paste adding Water as needed. Keep aside. Curry - Heat 3  tbsp of Ghee  in a heavy bottomed pan and sauté  5-6 Garlic Cloves, 4-5 slit Green Chillies, a sprig of Curry Leaves, 3 Red Chillies for 3-4 minutes . Increase the heat to med-high, add the chicken pieces and sauté well until the oil separates (15 minutes). Add the ground masala and  3 tbsp of Water...

Preheat oven to 350 F. Line a 9×9-inch baking pan with aluminum foil and lightly grease Chocolate - Melt 1 cup of Semisweet Chocolate Chips in a bowl in the microwave for 30 seconds stirring in intervals until smooth. Repeat with 1 cup of White Chocolate Chips in another small bowl. Set aside. Batter - In a large bowl, cream together ¾ cup of Butter and 1 cup of Brown Sugar . Beat in 3 Eggs one at a time, waiting until each is fully incorporated. Add 1 tsp of Vanilla Extract, ¾ tsp of Salt and 2 cups of All Purpose Flour , mixing just until all ingredients are combined. Transfer 2 cups of batter to a medium-mixing bowl. Add the melted white chocolate and beat to combine. Pour into the prepared pan. Top evenly with ½ cup of Semisweet Chocolate Chips and ½ cup of White Chocolate Chips . Beat melted semisweet chocolate into remaining batter. Drop small dollops of chocolate batter on top of the chocolate chip layer, then use a spatula to gently spread the chocolate bat...