Hearty Spices

Saffron - Heat ¼ tsp of Saffron in a microwave-safe cup for 10 seconds. Crush, add 2 tbsp of Milk and powdered 3 cardamoms and microwave for 20 seconds. Keep it aside. Garnish - In a heavy bottomed pan, heat 1½ tbsp of Ghee , fry few Cashews and keep them aside. Rice - In the same pan, add the 1 tsp of Caraway Seeds, 2 small Bay Leaves, 2” Cinnamon, pinch of ground Nutmeg and stir for a few seconds. Add the washed 1½ cup of Basmati Rice and stir gently for the ghee to coat the rice. After about 4 minutes, add Salt to taste and 2¾ cups of Water . Stir and cook on high heat for 3 minutes. Reduce the heat to medium-low, cover and cook for 7 minutes. Peas - Meanwhile, microwave the 1 cup of Peas in a tbsp of Water for 4 minutes. Add them to the pan along with the remaining ¼ cup of water and the saffron mixture. Cover and cook on low for another 3 minutes. Check if the rice is done. Remove from heat and mix very gently, and garnish with fried cashews. Serve with a cu...

Chicken Tikka -  Wash 800gm of Boneless Chicken Cubes and marinate with 1 tsp of Ginger Garlic Paste, 1 tbsp of Chili Powder, Juice of Lemon, 2 tbsp of Thick Yogurt, 1 tbsp of Garam Masala and 1 tbsp of Oil . Marinate the chicken in refriegerator for more than 2 hours. After 2 hours, heat a pan and add the chicken along with the marinade and cook on high heat. Cook till the chicken is soft and cooked with masala coated on it. Onion Masala - Roughly chop 2 medium Onions and keep aside. Heat a pan and add 1 tbsp of Oil to it. Saute 1 tsp of Cumin Seeds, 60 gms of Cashewnuts, 2 Cloves, 2 Green Cardamoms and 2" inch Cinnamon stick in it. Add the chopped Onions, pinch of Turmeric and fry till brown. Add 1 tsp of Red Chilli Powder, 1 tsp of Coriander Powder, Salt to taste  and combine. Remove from heat, cool and grind to fine paste. Tomato Sauce - In a pan, heat 1 tbsp of Butter and saute 2 Cloves, 2 Cardamoms, 2" Cinnamon . After they sizzle, add 1 tsp of Ginger Garl...

Moong Dal - Pressure cook a cup of Yellow Split Moong Dal along with 3 cups of Water until 3 whistles. After opening the lid, mash the dal till smooth, add 2 cups of Sugar and mix well. Milk and Color - Meanwhile soak a big pinch of Saffron in  a tbsp of Milk, add few drops of Food Coloring and ½ tsp of Cardamom Powder . Keep aside. Halwa - Heat a cup of Ghee in a pan; add the ½ cup of Wheat Flour, ½ cup of All Purpose Flour and stir until there are no lumps. Keep stirring on a low-medium heat until it turns golden. Now add the moong dal mixture, stir well until well cooked and the halwa leaves the sides of the pan. Add the milk mixture and stir well and combine for a few more minutes before removing from heat. Serve warm or cold.

Dal - Wash 1 cup of Senagapappu (Channa Dal) and drain. Pressure cook the dal with 2 cups of Water, Salt to taste, 1 tsp of Coriander Powder and 1/3 tsp of Turmeric Powder till 1 whistle. Curry - Heat 1 tbsp of Oil in a pan, add ½ tsp Cumin Seeds, 4 finely chopped Garlic Flakes,  pinch of Asofetida and saute for few seconds. Add finely chopped 2 medium Tomatoes, 3 finely chopped Green Chillies and fry till oil separates. Add ½ tsp of Red Chilli Powder and mix well. Add picked, washed, chopped 1 bunch of Methi (Fenugreek) Leaves and the cooked dal. Cover cook and simmer for 10-12 minutes till the curry is semi dry.  Serve hot with roti or white rice.

Preparation - Cube 250 gms of Paneer , lightly fry in a tsp of Ghee and keep aside. Wash a big bunch of Spinach, discarding the thicker stems and blanch in hot water for 2 minutes, make paste and keep aside. Wash, blanch 2 large Tomatoes in hot water, peel, puree and keep aside. Dry roast and grind 2 Cloves, 1 Cardamom and 1” Cinnamon Stick and keep aside. Gravy - Heat  1½-2 tbsp of Ghee in a pan and saute  1 tsp of Cumin Seeds till they splutter. Add 2 finely chopped Onions, 3 Green Chillies, slit lengthwise and saute till golden brown. Add 1 tsp of Ginger Garlic Paste and saute for 3 minutes. Add  1 tsp of Red Chilli Powder, 1 tbsp of Coriander Powder and mix well. Add the tomato paste and cook for 5-6 minutes on medium heat.  Add the spinach paste and cook for another 4-5 minutes. Add the fried paneer cubes, mix and cover-cook for 3 minutes. Add 1 cup of water (can use the water in which the spinach was blanched), Salt to t...

Marinate - Clean and wash ½ kg of Chicken pieces (boneless) and marinate with 1 tsp of Ginger Garlic Paste, 1 tsp of Chilli Powder, ½ tsp of Turmeric Powder, ½ cup of Yogurt and 2 tsp of Lemon Juice and keep aside for ½ hour. Chicken - Boil the marinated chicken in a pressure cooker for 3 to 4 whistles. Paste - Ground 3 medium Onions and keep aside. Ground 2 Tomatoes and keep aside. Make fine paste of 10 Cashews, 2 tsp of Khus Khus (Gasagasalu), 3 tsp of Coriander Seeds and 1 tsp of Cumin Seeds and keep aside. Fry - Heat 2-3 tbsp of Oil in a pan; add 3-4 Cloves, ½ inch Cinnamon and 2 Cardamoms . When cloves starts spluttering add 1 tsp of Ginger Garlic Paste , fry for few seconds and add 1 tsp of Chilli Powder and ½ tsp of Turmeric Powder . Stir for few seconds, add the Onion paste and 2-3 slit Green Chilies . Add salt to taste and fry until the paste starts leaving oil. Now add tomato paste and cook for 2 to 3 minutes and add the boiled chicken pieces. Add the masa...

Heat a tbsp of Ghee in a pan; toast the 10-12 Cashewnuts and 1 tbsp of Raisins till golden brown. Remove and keep aside. In the same pan, add the 1 cup of Vermicelli  and roast for about 4 minutes till a golden brown. Remove and keep aside. In a saucepan, add 2-3 tbsp of Sago/Sabudhana, 3 cups of Water and cook for 5 minutes. Now add the roasted vermicelli and let it cook completely. Add ¾ cup of Sugar and 2 cups of Milk and let it cook slowly on medium heat for another 7-8 minutes, stirring once in a while. Add the 1 tsp of Cardamom Powder and the toasted cashews and raisins. Serve warm or refrigerate until chilled.

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.