Hearty Spices

In a bowl, while gradually adding 4 tbsp of Sugar to 3 Egg Yolks until pale in color. Add 14 oz of Mascarpone Cheese and mix gently until smooth. In a separate bowl, beat 3 Egg Whites with a which until thick and gently place them into the Mascarpone cheese mixture.  Dip 14 Lady fingers quickly into 2 cups of strong Coffee and arrange them in a rectangle serving dish. Cover the lady fingers with the cream mixture and sprinkle the top with bitter Cocoa Powder. Refrigerate at least one hour before serving.

Clean, cut  a long Snake Gourd into length wise and scoop out the flesh inside and cut into thin slices. Heat a tbsp of Oil in a pan and crackle ½ tsp of Mustard Seeds . Add and sauté few Curry Leaves, a tsp of Chana Dal and a tsp of Urad Dal for a minute. Add the snake gourd slices, coarsely ground 3-4 Green Chillies and cook for a minute. Now add Salt to taste and a pinch of Turmeric Powder to it and mix. Cover cook on low heat for 12-15 minues until snake gourd pieces are soft and done by stirring occasionally. Add ¼ cup of grated Coconut to the cooked vegetables; mix and let it cook on open for 2 minutes. Remove from heat and serve with hot rice.

Heat a tbsp of Oil in a pan; add and splutter ½ tsp of Mustard seeds . Add 3 cloves of crushed Garlic and few Curry Leaves and saute for a few seconds. Add a finely chopped Onion, 2-3 slit Green Chilies and saute for 4 minutes. Add a pinch of Turmeric Powder, 2-3 peeled and diced medium Ridge Gourds ; cover cook on low heat for 14 minutes. Add a tsp of Red Chili Powder, ¼ tsp of Coriander Powder, a large pinch of Fennel Seeds Powder and a pinch of roasted Methi Powder/Kasuri Methi ; cook for 2 minutes. Add 2 medium finely chopped Tomatoes and cook for 5 minutes. Cover cook for 5 minutes, add a small cup of Water, ½  tsp of Sugar/Jaggery, Salt to taste and  ¼ tsp of Garam Masala Powder . Cover cook on medium heat till it reaches curry consistency and remove from heat. Garnish with chopped coriander leaves and serve warm with rice or rotis.

Dal - Cook a cup of Toor Dal with a pinch of Turmeric Powder and a tsp of Oil in cooker upto 3-4 whistles, mash the dal while its still warm and keep aside. Powder - Dry roast 2 tsp of Urad Dal, 2 tsp of Cumin Seeds, 3 tsp of Coriander Seeds, ½ tsp of Fenugreek Seeds, 4 dry Red Chillies, ¾ cup of fresh or frozen grated Coconut and make smooth powder.  Masala -  Heat a tsp of Oil in a sauce pan. Add and saute a pinch of Asafoetida, a thinly sliced Onions, 3-4 slit Green Chillies and few Curry Leaves  until the onions become transparent. Add  2 cups of mixed vegetables (Yellow Pumpkin, Drumsticks, Squash, Eggplants etc), a finely chopped Tomato, a pinch of Turmeric Powder, enough water to cover the veggies and cook covered until the vegetables are cooked. Add  2 tsp of Tamarind Pulp and cover cook for 5 minutes. Add the ground powder, a tbsp of Jaggery and Salt to taste ; mix well. Once the mixture com...

Melt a stick of Butter in a small bowl in the microwave. To it add 400 gms of Condensed Milk, 2 cups of Milk Powder, a pinch of Cardamom powder and mix well. Microwave for a minute and mix well. Microwave for 2 more minutes and mix thoroughly till soft. Allow to cool and once cool, grease fingers with ghee and make small soft balls. Press each ball slightly and top it with few chopped nuts.

Pressure cook 12-15 Baby Potatoes for a whistle and simmer for 5 minutes and remove from heat.After the pressure drops, drain and cool the potatoes and peel the skins off. Prick the potatoes once or twice using a fork. Heat a tsp of Oil in a pan and shallow fry the prickled boiled potatoes on low-medium flame for 7-8 minutes until they become crisp. Dry roast a tsp of Cumin Seeds and a tbsp of Coriander Seeds until dark brown and then pound them in a mortar and pestle to a coarse powder. Heat a tbsp of Oil in a pan; sauté a pinch of Hing, a tsp of Cumin Seeds, 2 finely chopped Green Chillies and fry well until they are crisp. Add the freshly ground coriander-cumin powder, ½ tsp of Amchur Powder, a tsp of Red Chili Powder, Salt to taste and add crispy fried baby potatoes. Mix well and lightly roast on medium heat for another 3-4 minutes. Garnish with few chopped Coriander Leaves and serve hot.

Masala Paste - Grind 2 tbsp of Poppy Seeds, 6 Cloves, 3 Cardamom, an inch of Cinanmon Stick, 2 bsp of Coriander Seeds, 3 tbsp of Cashewnuts, an inch of Ginger and 3 cloves of Garlic to smooth paste. Marinate - Wash 500 gms of Prawns with water and ¼ tsp of Turmeric Powder . Drain the water, add and mix ground masala paste, 2 tbsp of Red Chilli Powder, pinch of Turmeric Powder and Salt to taste . Keep aside for 15 minutes. Heat 2 tbsp of Oil in a pan; add and sauté 2 finely chopped Onions, a pinch of Turmeric Powder, few Curry Leaves, 6 slit Green Chillies till soft. Add the marinated prawns, mix well, cover cook for 6 minutes on low heat. Remove the lid, add a cup of Water , cover and cook in low heat till the prawns turn soft. Once the prawns turn soft, cook on high heat till the gravy turns thick. Garnish with few Coriander Leaves and serve hot with rice.

Masala Powder – Roast ¼ cup of Groundnuts, 2 tsp of white Sesame Seeds, 2 tbsp of grated dry Coconut, 1 tsp of Roasted Gram Dal, 5-6 Red chillies, 1 tbsp of Coriander Seeds, ½ tsp of Cumin seeds, 3-4 Cloves, 1" Cinnamon, 2 Green Cardamom and grind into smooth powder. Masala Paste – Heat a tbsp of Oil in a pan and sauté a thinly sliced Onion (sprinkle a tsp of Sugar over it) till golden brown. Add and sauté a tbsp of Ginger Garlic paste for a minute. Cool and grind along with the masala powder adding water as needed to make smooth paste. Curry - Wash and slit 6 big Green Chillies and remove the veins and seeds of it. Heat  a tbsp of Oil in a wide bottomed pan and sauté the chillies for 2 minutes, cover cook for another 5-6 minutes until they are slightly soft, remove and keep them aside. In the same pan, heat a tbsp of Oil ; crackle and saute ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and a thinly sliced Onion until they turn pink. Add few Curry Leaves , gro...

In a small bowl, microwave  2/3 cup semisweet chocolate chips ,  3 tbsp + 1 tsp half-and-half cream  and a tsp of coffee granules   for 45-60 seconds or until chips are melted; stir until smooth. Cool to room temperature. In another bowl, beat   2/3 cup heavy whipping cream  until it begins to thicken. Add  3 tbsp confectioners' sugar ; beat until stiff peaks form. Add 3 oz of softened Cream Cheese and a  ½ tsp  of Vanilla extract to cooled chocolate mixture; beat until smooth. Fold in whipped cream. Spoon into serving dishes. Garnish with whipped cream and chocolate curls . 

Wash, peel and cube a medium sized Bottle Gourd and keep aside. Cook the bottle gourd pieces, a finely chopped Tomato, 3-4 slit Green Chillies, a tsp of Turmeric Powder in a cup of Water until soft. Add  Salt to taste, 2 tsp of Tamarind Paste and cook for 5 more minutes, remove from heat and mash with a ladle to a semi paste.  Heat a tbsp of Oil in a pan, splutter ½ tbsp of Mustard Seeds, ½ tsp of Cumin Seeds and 2 sprigs curry leaves . Add and saute a tbsp of Channa Dal and a tbsp of Urad Dal till golden brown. Add and saute a roughly chopped Onion till transparent and then add the above bottlegourd mixture to the curry. Cook for 3 minutes, garnish with Coriander Leaves and serve hot with steamed rice.

Poori -  Mix a cup of Wheat Flour, Salt to taste and tsp of Oil and Water as needed to make a soft dough. Keep aside covered for 10 minutes. Make small lemon sized balls of the dough and roll them into thick round shaped. Heat 2 cups of Oil in a frying pan. Once the oil is hot, slide the poori into the hot oil and using the laddle press in the center and gently along the edges. Once the pooris start to puff, turn the poori other side fry till light golden brown. Remove it from oil and keep it on tissue paper. Potato Curry -   Wash, peel and boil 3 Potatoes in microwave till you are able to crumble them. Heat a tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, a tsp of Urad Dal and 1 tbsp of Channa Dal . Add and sauté fresh Curry leaves, 4-5 slit Green Chillies and an inch of finely minced Ginger for a few seconds. Add and sauté finely sliced 2 Onions , a pinch of Turmeric Powder till the onions turn transparent. Add the crumbled potatoes and adjust Salt . ...

Wash and nip the ends of 250 gm of Ivy Gourds . Slice them into rounds and sauté on medium heat in a pan with a tbsp of Oil for 3 minutes. Cover cook for 15 minutes sautéing in between till the Ivy gourd pieces are wrinkled. Remove the lid and saute on low for 4-5 minutes. Heat ½ tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and few Curry Leaves . Add and sauté a large sliced Onion, Salt to taste and a pinch of Turmeric Powder on medium heat for 5-6 minutes. Add ½ tsp of Ginger Garlic Paste and sauté for 4-5 minutes. Add a tsp of Red Chilli Powder, a pinch of Coriander Powder and a pinch of Garam Masala Powder and combine. Add the sauted Ivy Gourds, ¼ cup of Fresh Grated Coconut , mix and cook on low heat for 15-18 minutes without lid. Remove from heat and serve hot with steamed rice.

In a large bowl, beat 8 oz softened Cream Cheese, 8 oz Sour Cream, 1/3 cup of Sugar and 2 tsp of Vanilla until blended. Add 2 pounds of halved Red Grapes, 2 pounds of halved Green Grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with 3 tbsp of Brown Sugar and 3 tbsp of chopped Pecans just before serving.  Yields 21-24 servings

Marinade - Wash, skin and make 1-inch slits with a knife to the 6 Chicken Drumsticks . Place them in a box, add a tbsp of Lemon Juice, 1½ cups of Yogurt, 2 tbsp of Ginger Garlic Paste, a tsp of Red Chilli Powder, a tbsp of Tandoori Masala Powder, a tsp of Coriander Powder, Salt to taste and few drops of Red Food Color and mix well. Store in the refrigerator to marinate overnight. Baste - In a small cup, mix ½ cup of Lemon Juice, ½ tsp of Tandoori Masala Powder, Salt to taste and few drops of Red Food Color . Bake & Broil - Preheat the oven for 10 minutes at 450 F. Prepare the baking tray by placing an aluminium foil and spraying oil. Place the chicken pieces on the prepared tray and put the tray in the oven. Bake for 20 minutes, basting in between and flip the pieces and bake again for 20 minutes. Broil the chicken for 5 minutes turning the pieces once in between. Serve hot.

Preparation - Par-boil 2 cups of Basmati Rice in 3-4 cups of Water and set aside. Cut 500 gm of Panner into 1-inch pieces and lightly sauté in a tsp of Butter . Heat a tbsp of Oil in a pan; splutter a tsp of Cumin Seeds and sauté 2 finely sliced medium Onions, 5-6 slit Green Chillies on medium heat till golden brown. Add and sauté a tbsp of Ginger Garlic paste, an inch of Cinnamon, 2 Bay Leaves, 7-8 Peppercorns, 4-5 Cloves for about 2 minutes. Add 2 finely chopped Tomatoes, Salt to taste, a tbsp of Red Chili Powder, a tbsp of Coriander Powder, a tsp of Garam Masala, a tsp of Cumin Seeds and cook till the gravy dries up. Add the sautéed paneer pieces and cook for 5-6 minutes till it forms a thick, rich and dry gravy base. In a non-stick deep pan, put a layer of the paneer gravy, without the paneer. Add a layer of rice, topped with a layer of paneer. Alternate layers of gravy, rice and paneer till everything is used up. Make sure that the top layer is rice. Mix  a pi...

Wash the 75 gms of Gongura Leaves and finely chop them. Cook the gongura leaves with a cup of Water and ¼ cup of Toor Dal with a cup of Water in separate bowls for 3 whistles. Keep aside. Heat a tbsp of Oil in a pan; saute a big pinch of Fenugreek Seeds, 2 tsp of Channa Dal, 1 ½ tsp of Urad Dal till golden brown. Splutter a tsp of Mustard Seeds, few Curry Leaves  and add the cooked leaves, dal and mix well. Add a pinch of Turmeric Powder, a tsp of Red Chilli Powder, Salt to taste and water as needed. Mix well and cook till the desired consistency is reached. Remove from heat, stir well and serve hot with steamed rice.

Preheat oven to 350F. Lightly grease an 8-inch square baking pan. Brown ½ cup of Butter in a small saucepan and cool it for 10 minutes. Take it into a bowl and whisk in a cup of Brown Sugar, an Egg, 2 mashed Bananas, 2 tbsp of Milk and 1½ tsp of Vanilla Extract and mix till soft. Add in a tsp of Baking Powder, ½ tsp of Salt, 2 cups of All Purpose Flour and mix till no streaks of dry ingredients remain. Add in ½ cup of toasted chopped Walnuts (optional) and pour batter into prepared pan. Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Allow to cool completely before frosting with Brown Sugar Frosting. Brown Sugar Frosting: Melt 3 tbsp of Browned Butter / Butter in a microwave-safe bowl and stir in 3 tbsp of Light Brown Sugar . Once the sugar dissolves, add 2 tbsp of Milk, a tsp of Vanilla Extract and 1½ cups of Confectioner’s Sugar, whisking until very thick and smooth (spreadable on the...

Heat 1 tbsp of Oil in pan; splutter ½ tsp of Mustard Seeds and few Curry Leaves . Add and sauté a chopped large Onion till golden brown. Add quartered ¼ kg of Eggplants and sauté for 5-6 minutes. Add a tbsp of Ginger Garlic Paste, 1¼ tbsp of Grated Coconut and mix well.   Add Salt to taste, a big pinch of Turmeric Powder and sauté without lid for 4-5 minutes till the rawness disappears. Add a tsp of Coriander Powder, ¼ tsp of Cumin Powder, a tsp of Red Chilli Powder and mix. Cover cook on low heat till the eggplants become soft. Remove from heat and serve hot with steamed rice.

Preparation - Wash and soak the 3 cups of Basmati Rice for 15 minutes. Heat a tbsp of Ghee in a pan and sauté drained basmati rice for 5 minutes on low heat. Remove to a dry plate. In the same pan, heat a tbsp of Oil and ½ tbsp of Ghee and slutter an inch of Cinnamon, few Cloves, a Bay Leaf, 2 Cardamoms and a tsp of Fennel Seeds . Add and sauté a finely sliced Onion until golden brown. Add 6 slit Green Chillies, 1½ finely chopped Tomato and sauté till the tomatoes are mashed. Add 2 cups of sliced Mushroom, few Mint Leaves, a tbsp. of Ginger Garlic Paste and sauté till the raw smell disappears. Add a tbsp of Red Chilli Powder, Salt to taste and sauté till mushrooms are soft. Add the sauted rice, 6 cups of Water , mix well and bring to boil. Pressure cook or cook for 15 minutes till the rice is fluffy. Garnish with Cilantro leaves and serve hot with Raita.

Heat a tbsp of Oil in a pan and splutter few Curry Leaves and a tsp of Fennel Seeds . Add and sauté a large finely chopped Onion, 3-4 slit Green Chillies till golden brown. Add and sauté 2 finely chopped Tomatoes, sprinkle some Salt and mix well. Add a tsp of Ginger Garlic Paste and sauté for 2 minutes and cover cook for 3 minutes. Add the washed and sliced cup of Mushrooms and toss well. Add ¼ tsp of Turmeric Powder, a tbsp of Red Chilli Powder and mix well. Cook till the mushrooms are cooked, add a cup of Coconut Milk to the curry and bring it to a boil. Remove from heat, garnish with Coriander Leaves and serve hot.