Hearty Spices

Preparation - Grind a cup of diced Onions coarsely and keep aside. Clean ½ kg of Chicken (with bones), cut into medium sized pieces and keep aside. Masala Powder - Dry roast 5-6 Dry Red Chillis , 1 tbsp of Coriander Seeds, ¼ tsp of Cumin Seeds, 2 Green Cardamoms, 2" Cinnamon Stick, 4 Cloves, 1 tsp of Fennel Seeds (saunf) and make powder.  Gravy - Heat 3 tbsps of Oil in a pan and saute 3 Green Cardamoms, 2" Cinnamon Stick, 6 Cloves and a Star Anise . When the aroma emnates, add the coarsely ground onions and fry till they are golden brown. Add 1 tbsp of Ginger Garlic paste , chicken pieces and fry for few more minutes. Add the ground masala powder, Salt to taste  and mix well. Cover cook till oil separates, add 2 cups of Water and cook till done. Garnish with chopped Coriander Leaves . Serve with rice or rotis.

Kesari - In a pan, heat the ½ cup of Ghee and roast few Cashes and Raisins till golden color and keep aside. Add and roast 1 cup of Sooji/Semolina till the aroma rises. Add ½ cup of Sugar, ½ tsp of Cardamom Powder, 2 cups of Water and few drops of Color to it and keep stirring till the sooji is cooked and leaves the corners of the pan. Add the cashews and raisins to the prepared kesari. Dough - In a bowl, mix 2 cups of Maida/All Purpose Flour, ½ tsp of Salt and enough Water to make soft dough. Bobbattu - Take a clean plastic sheet and apply oil to it. Make roti size balls from the dough and stuff smaller ball of kesari inside the dough closing the dough ball. Gently press the stuffed dough with your hands on the plastic sheet and flatten it out as much as possible. Then, fry it on a flat pan with enough oil.

In a wok, heat 3-4 tbsp of Oil to smoking point, add and saute  a chopped Garlic . Fry for a few seconds and add 8 Curry Leaves, 3 Green Chilies and a medium Onion, chopped . Sauté them on high heat till soft (about 2-3 minutes). Add ¼ tsp of Turmeric Powder, ½ tsp of Red Chilli Powder, ½ tsp of White/Black Pepper powder and Salt to taste , mix well. Add 1 lb of Chicken cut into bite sized pieces and fry on medium to high heat till the chicken is thoroughly cooked. Add a pinch of Ajinomotto, 1 tsp of Soya Sauce and few drop of Red Food Color , fry for another 1-2 minutes of high heat. Adjust Salt and Chili powder if required. Garnish with 2 tbsp of Coriander Leaves and few chopped Spring Onions after removing from heat. Squeeze on the lemon juice and serve hot.

Preparation - Clean  1/3 cup of Toor Dal and 2/3 cup of Rice together and soak in water for few minutes. Wash and dry ½ cup of chopped Sorakaya (Bottle gourd), ½ large Potato, cubed, 1/3 - ½ cup Green Peas, 1 Carrot, chopped and 10-15 Green Beans, chopped . Heat a pressure pan, add 1 tbsp of Oil along with 4 Cloves, 1” Cinnamon stick, 1 tsp of Mustard Seeds and 1 tsp of Cumin Seeds. Once they start to splutter, add a pinch of Turmeric Powder, Few Curry Leaves, a sliced Onion and 5 slit Green Chilies . Sauté for a minute and add a large chopped tomato and sauté for 2 more minutes. Add 2½ tbsp of Samabar Powder and the vegetables, sauté for few more minutes. Drain off the water from the soaked dal and rice and add to the pressure pan. Saute for 2 minutes and add 3-4 cups of Water . Pressure cook for 3 whistles. After the pressure is released, add 1 tbsp of dry/fresh scraped coconut (optinal), 1 tbsp of Tamarind Pulp, Salt to taste and ½ tsp of Suga...

Stuffing - In a pan, slightly roast 2 tbsp of Peanuts, 2 tbsp of Sesame Seeds, 1 tbsp of Coriander Seeds, ½ tsp of Cumin Seeds, 3 Cloves, 1" Cinnamon, 1 Cardamom, ¼ tsp of Fenugreek Seeds and grind to powder. Heat 2 tsp of Oil and saute 2 chopped Onions, 1 tsp Ginger Garlic Paste till light brown and grind to paste with little water. Combine the ground powder, paste, 1¼ tsp of Red Chilli Powder, Salt to taste and Water as needed. Brinjals - Wash and clean ¼ kg of purple/white Brinjals (10-12). Slit + quarter with stalk intact. Place the stuffing inside the + and keep aside. Curry - Add 2 tbsp of Oil in a pan, splutter ½ tsp of Mustard Seeds, 3 crushed Garlic cloves and few Curry Leaves tossing them for few seconds. Place the stuffed brinjals in the oil and cook on medium high heat for 2 minutes. Add the leftover stuffing and cover cook on medium low heat for 15 minutes. Check and Stir in between to ensure the brinjals don’t burn or stick to the p...

Preheat oven to 350 F and line a baking sheet with parchment paper. In a bowl, cream together ½ cup of Butter and a cup of Sugar . Beat in an Egg , followed by 1 tsp of Vanilla Extract . Mix in ½ tsp of Baking Powder, ¼ tsp of Salt, 1 tsp of Instant Coffee Powder (optional), ½ cup of Cocoa Powder and gradually add  1¼ cups of All Purpose Flour , mixing till no streaks of dry ingredients remain. Stir in a cup of Semi-sweet or Dark Chocolate Chips. Place a tbsp of dough (about 1-inch balls) onto prepared baking sheet. Bake for 10-12 minutes, until cookies begin to crack on the top. Cool for 2 minutes on the baking sheet, and then transfer to a wire rack to cool completely. Makes about 2½ dozens.

Masala - Heat a pan on medium heat and dry roast 1 tsp of Cumin Seeds, 1 tsp of Coriander Seeds, 1 Clove, 1" Cinnamon and 3 dry Red Chillis for 2 minutes. Remove and keep aside. In the same pan, heat 1 tsp of Oil,  add ½ tbsp of Channa Dal and ½ tbsp of  Urad dal (black gram dal)  and fry for 2 minutes till they turn red. Remove and keep aside. Add ¼ tsp of Poppy Seeds, ¼ tbsp of Sesame Seeds and ½ tbsp of Grated Coconut and fry for a minute and turn of heat. Add ¼ tsp of Asafetida and stir fry for a few seconds. Cool and grind all the roasted ingredients to make a powder. Preparation - Cook 1½ cup of Raw Rice  such that each grain is separate, add a tsp of Ghee, ½ tbsp  of Lemon Juice and combine. Wash and thinly slice 8 green or purple Brinjals / Eggplants into 2" pieces and place them in salted water. Vangi Bath - In a pan, heat 1½ tbsp of Oil , add  1 tsp of Mustard Seeds  and let them splutter. Add  1 tsp of ...

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...