Hearty Spices

Eggs - Hard boil 6 Eggs and make slits in them. Drizzle a tsp of Oil in a pan and roast them for 1-2 minutes. Sprinkle a pinch of Turmeric Powder , toss and remove them from heat to keep aside.  Prep - In the same pan, add chopped pieces of  3 Drumsticks and toss them for a minute. Remove and keep aside. Curry - Add  a tsp of Oil and splutter ½  tsp of Mustard Seeds, a torn Red Chilli, 3-4 crushed Garlic Cloves and few Curry Leaves . Add 2 finely chopped Onions and sauté till they turn transparent. Add a tsp of Red Chili Powder, ½ tsp of Coriander Powder, Salt to taste ; combine. Now add  a large chopped Tomato , drumstick pieces and cook for 2-3 minutes, combining them often on medium heat. Add the eggs and combine. Cover cook on low heat for two minutes. Add  2 cups of Water , increase heat and bring to a boil. Reduce heat to medium and cook covered till it forms thick gravy, approx 10-...

Soak ¼ cup of Yellow Moong Dal in a cup of Water and keep aside for 30 minutes. Heat a tsp of Oil and splutter ½ tsp of Cumin Seeds . Add and saute thinly sliced ½ Onion, 2 cloves of Garlic and 3 slit Green Chillies for 1 minute. Add  a pinch of Turmeric Powder, 2 cups of chopped Fenugreek Leaves, Salt to taste and cook for few minutes.   Add the drained and soaked moong dal along with  ½ cup of Hot Water . Sprinkle a tsp of Besan and mix well bringing to a boil. Simmer for 10 to 15 minutes, till the moong dal is cooked. Serve hot with rice or rotis.

Marinade - Mix the washed, gashed and diced 650gms of Mutton along with 3 tbsp of Ginger Garlic Paste, 2 tsp of Salt, ¼ tsp of Turmeric Powder, a cup of Yogurt, a cup of roughly chopped Mint Leaves, a cup of roughly chopped Coriander Leaves, 4-6 finely sliced Green Chillies, 2 tsp of Red Chilli Powder, 2 tbsp of Lemon Juice, a tbsp of Garam Masala, a tbsp of Coriander Powder in a bowl until well combined. Set aside covered for 3 hours to marinade. Fried Onions - Heat 4 tbsp of Oil in a pan, add and sauté 4 medium finely sliced Onions sprinkled with a pinch of Salt till they are golden in color. Once done, remove the pan from heat and separate half of the onions by removing them on to a plate and spread them out. Add the remaining oil and onions to the marinade and mix well. Milk & Saffron - In a small bowl, add ½ cup of warmed Milk and soak a pinch of Saffron Threads in it. Rice - Wash 3 cups of Basmati Rice well and soak in cool water for 30 minutes. Heat suff...

Preheat oven to 350F. Line an 8 or 9-inch round cake pan with parchment paper and lightly grease it.  In a medium bowl, melt together 1/3 cup of bittersweet/semisweet  Chocolate chips and 2 tbsp of Butter. Add in ½ tsp of baking powder, ¼ tsp salt, ½ cup sugar, ½ cup brown sugar, 2 tbsp low fat Sour Cream . Whisk in a egg, a egg white and 1½ tsp of Vanilla Extract . Gently mix in  ¾ cup of all purpose flour  and  1/3 cup of cocoa powder, mixing until no streaks of flour remain. Batter will be thick. Spread batter into prepared pan.  Bake for about 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Cool brownies completely in the pan. Store in an airtight container. Makes 12 brownie wedges

Wash 2 cups of Idli Rice in a bowl, add ¼ cup of Poha to it and soak in water for 4-5 hours. Wash ½ cup of Urad Dal in a bowl, add a pinch of Fenugreek Seeds and soak in water separately for 4-5 hours. Drain and reserve the water. Grind the urad dal, methi seed with some of the reserved water for smooth and fluffy batter. Grind the rice to to a smooth batter. Mix both the batters together in a large bowl, add Salt as needed and mix well. Cover and let the batter ferment for 8-9 hours. Gently mix the batter. Grease the idli moulds. Pour the batter in the moulds steam the idlis in a pressure cooker for 10-12 mins or until the idlis are done. Peanut Dal Chutney -  Heat a tsp of Oil  in a pan, roast ¼ cup of Peanuts  on a low heat for 3-4 minutes. Add few Curry Leaves, ¼ cup of Roasted Chana Dal, ½ tbsp of Sesame Seeds and saute for 2-3 minutes. Allow to cook and grind to smooth paste along with 3-4 Green Chillies, half inch Ginger pieces, ...

Wash, peel and scoop out the seeds of a large Dosakaya (Lemon Cucumber). Cube it into bite-sized pieces. Heat a tbsp of Oil in a pan and splutter a tsp of Channa Dal, a tsp of Urad Dal, a tsp of Mustard Seeds, a tsp of Cumin Seeds and few Curry Leaves . Add and saute a chopped medium Onion, 3-4 slit Green chillies till light brown in color. Add and cook a large chopped Tomoto, dosakaya pieces, Salt to taste and a tsp of Red Chilli Powder . Mix well, cover and cook, until done, stirring now and then. Add a cup of Yogurt , mix gently and cook without lid until you see the curry starts bubling on top. Simmer on low heat for 2 minutes, remove from heat.

Toss together a pound of Asparagus, a tbsp of Olive Oil, ½ tsp of Salt, ¼ tsp of Pepper , making sure asparagus is well coated with salt and olive oil. Place on the grill and allow cooking for at least 5 minutes, turning occasionally.

Cube the bread into inch pieces, will need about 2 heaped cups . Heat  ¼ cup  of  brewed coffee in the microwave for 45 seconds to a minute. Dissolve 2 tbsp of cocoa powder, 2 tbsp of Semi sweet Chocolate morsels, 2 tbsp of Nutella in the hot coffee, without forming any lumps. Keep aside. Beat an egg lightly in a big bowl. Add   ¾ cup of Sugar, 2 tbsp of Cream cheese, ½ cup Milk, ¼ cup Heavy Cream, ½ tsp Vanilla essence, pinch of cardamom powder and  1/8 tsp Nutmeg   and mix well. Mix in the coffee-cocoa mixture and whisk to combine.  Butter a  loaf pan / dish and pour the mixture into it. Add the bread cubes and soak for at least 20 minutes, up to an hour. Press down the bread occasionally using a spoon or fork, making sure all the bread is submerged.  Preheat the oven to 350 F.  Place the pan in a roasting pan/tray filled with hot water. The water must come up to an inch of the pudding pan...

Heat a tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds and few Curry Leaves . Add a cup of shredded Cabbage and fry for 2-3 minutes. Add Salt to taste and cover cook for 10 minutes. Add a tsp of Coriander Powder, a tsp of Cumin Powder,  ¼ cup of fresh/dry grated Coconut, 2 tbsp of Crushed Peanuts (optional) and remove from heat. Serve hot with steamed rice and papad.

Pressure cook ¾ cup of Toor Dal with 2½ cups of Water, 2 cups of chopped Bottlegourd, ½ medium sliced Onion, 3-4 slit Green Chillies, a pinch of Turmeric and marble sized Tamarind. Remove from heat after 3 whistles and let it cool. Open the lid, add Salt to taste and mash the dal. Heat a tbsp of Oil in a pan, splutter few Curry Leaves, 3 crushed Garlic cloves, ¼ tsp of Mustard and Cumin Seeds .When they start to pop, add a pinch of Asafotedia and remove from heat. Add the popu to the Dal and mix well. Serve with roti or rice.

Masala Powder - Dry roast 1½ tsp of Cumin Seeds, a tbsp of Coriander Seeds, a tbsp of Sesame Seeds and 5 Dry Red Chillies till sesame seeds are golden brown. Add a tbsp of Dry Coconut and sauté for a minute before removing from the stove. After cooling, make a coarse powder and keep aside. Wash and wipe 500 gms of Ivy gourds , cutting them into thin slices or rounds. Heat a tbsp of Oil in a pan and splutter a tsp of Mustard seeds, ½ tsp Cumin Seeds and ½ tsp of Urad Dal . Add and sauté 5 crushed Garlic cloves and few Curry Leaves . Add the Ivy gourd pieces, Salt to taste , ¼ tsp of Turmeric Powder and cover cook for 15 minutes stirring in between. Reduce the heat to low and cook till for 5 minutes. Add the ground powder and allow to cook for 2-3 minutes before removing from heat. Serve hot with white rice.

Line up a layer of Nilla Wafers  in a 2-quart dish. Over the Nilla Wafers, layer a sliced Banana evenly. In a bowl, take 2 ½ cups of Cold Milk and whisk in 5 oz of Vanilla Pudding mix and mix well for 2 minutes. Let it sit on the counter-top till it sets. Layer half of it over the banana layer in the dish. Repeat the layers with Nilla Wafers, another Banana and more Vanilla pudding.  Refrigerate for 2 hours before serving.

Clean and dice a Kg of Chicken to bite sized pieces. to it, add Salt to taste, a tsp of Red Chili Powder and set aside. Heat a pan and roast  a tbsp of Coriander Seeds, a tsp of Cumin Seeds, 10-12 Red Chilies till they turn slightly brown and set aside. In the same pan, saute 1½ cups of diced Red Onions, 10 cloves of Garlic, 2 inches of Ginger saute till the onion turns brown. Cool and blend together with the coriander, chilies and cumin seeds. Now in a pan / pressure cooker, heat 2 tsp of Oil and splutter  ¼ inch of Cinnamon, a tsp of Fennel Seeds, 2-3 Cloves, few Curry leaves , followed by ½ cup of roughly chopped Red Onion and saute till they turn translucent. Add the chicken pieces, ½ tsp of Turmeric Powder and saute till the outside of the chicken gets a bit brown (about 8-10 minutes). Now add  2 medium chopped Tomatoes and let them get cooked and start to get mushy. Add the ground masala and about ¼ c...

Coarsely crush a tsp of Cumin seeds with 3-4 cloves of Garlic and keep aside. Heat a tbsp of Oil to a pan; add and saute 3 slit Green Chillies, 2 Dry Red Chillies, few Curry Leaves for about 2 minutes on medium heat. Add 4 thinly sliced medium Onions, a pinch of Turmeric Powder and fry till the onions turn light golden brown. Add 2 cups of diced Pumpkin, Salt, a tbsp of Red Chilli Powder ; mix well and cover cook till the pumpkin cubes turn soft on medium heat for 6-8 minutes. Remove the lid, add 2 cups of Water, 1½ tbsp of Tamarind Paste, a cup of Powdered Jaggery and bring to boil. Add the coarsely crushed garlic mixture to it, mix and cover cook for 10 minutes till the stew turns a little thick consistency. Garnish with fresh Coriander Leaves and serve warm with steamed white rice.

Boil 5-6 Eggs , peel and make 2-3 slits to them. Masala Paste - Dry roast ¾ tsp of Fennel Seeds, 1 tsp Poppy Seeds, 1” Cinnamon, 1 Cardamom, 2 Cloves, 4-5 tbsp of grated fresh Coconut, 5-6 Cashew nuts for 2 minutes and grind to a coarse paste. Heat a tbsp of Oil in a pan;  add and saute 2 finely sliced medium Onions till transparent. Add a tsp of Ginger Garlic paste, 8-10 Fresh Mint Leaves and saute for 5 minutes. Add chopped Curry Leaves, a tsp of Red Chilli Powder, a pinch of Turmeric Powder, a tsp of Coriander Powder, Salt to taste  and combine. Add  a finely chopped Tomato and saute for 4-5 minutes. Add the ground masala paste and cook for 7-8 minutes, stirring in between to prevent it sticking to the pan. Add the boiled eggs and cook for 3-4 minutes. Add 2 cups of water and cover cook on low heat till the gravy thickens. Remove from heat and serve warm with Pulao / roti / white rice.

Preheat oven to 350F and prepare a baking sheet. In a small bowl, stir together  1½ tbsp of Instant coffee and a tbsp of Warm water   until coffee is dissolved In a large bowl, cream together a cup of Butter and 1½ cups of Brown Sugar until light and creamy. Beat in 2 Eggs one at a time, followed by a tsp of Vanilla extract, C offee and ½ cup of quick cooking rolled Oats . Gradually blend in 2½ cups of All Purpose Flour, ½ tsp of Baking Soda, ½ tsp of Baking Powder, ¾ tsp of Salt until completely incorporated and no streaks of dry ingredients remain. Fold in 2 cups of mini Chocolate Chips . In a shallow bowl, whisk together 3 tbsp of Sugar and a tsp of Ground Cinnamon . Shape cookie dough into 1-inch balls and roll in cinnamon sugar mixture. Arrange cookies in prepared baking sheet, leaving about 2-inches between cookies to allow for spread. Bake for 11-14 minutes, until cookies are set and lightly browned around the edge.

Take  500gms of washed and diced boneless Chicken in a bowl along with ½ cup of Yogurt, ¼ tsp of Turmeric Powder, ½ tsp of Red Chilli Powder, ½ tsp of Garam Masala Powder, a tbsp of Ginger Garlic Paste, a tsp of roasted Cumin Powder, a tsp of roasted Coriander Powder, 2 tbsp of Lemon Juice, a tsp of Salt, a tsp of Ajwain Seeds and a tbsp of finely chopped Coriander Leaves . Mix well and marinate for 1 hour to overnight in refrigerator. Thread 4-5 pieces of chicken onto each skewer and grill on medium heat, 350°F on a grill rack placed on an aluminium foil lined baking tray; for 6-8 minutes, turning frequently and basting with Oil , as needed. Once done, remove the chicken skewers from the pan and place in a platter. Cover and let rest for 2-3 minutes once off the heat. Remove the chicken from the skewers and serve hot with lemon wedges .

Wash and cook a cup of Basmati Rice along with 2 cups of Water and cook till done. Boil 2 cups of Water in a saucepan along with a pinch of Salt and add 20 Soya Chunks to it. Cook for 10 minutes, drain water completely and keep aside. Heat a tbsp of Oil in a pan; splutter 4 Cloves, an inch of Cinamon, ½ tsp of Cumin Seeds . Add and sauté a medium sliced Onion and 3-4 slit Green Chillies till golden brown. Add a tsp of Ginger Garlic Paste, ½ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, a medium chopped Tomato and mix well. Add the drained soya chunks and mix well. Add the chopped 2 cups of Spinach Leaves , combine well, sprinkle 1 tbsp of Water and cover cook on low heat for 5-7 minutes. Add Salt to taste , mix well and remove from heat. Add the cooked rice to the curry and mix well. Serve hot with yogurt/raita.

Heat a pan, add 10-15 Red Chillies, a tsp of Pepper, a tbsp of Corainder seeds and a tsp of Cumin Seeds and dry roast for 5 minutes. Add 5-6 Cardamoms, 5 Cloves and an inch of Cinnamon stick and dry roast for another 5 minutes. Grind all of it into fine powder and keep aside. Clean 500 gms of Chicken and cut into bite-sized pieces. Soak it in Salt water for an hour. Heat 3 tbsp of Oil to a Iron pan. Add a finely chopped small Onion and saute till golden brown. Add the drained Chicken pieces and saute on high for x minutes. Add a tbsp of Ginger Garlic Paste and Salt as needed and cook until the chicken is cooked. Add 1/2 cup ground Tomato paste and the ground masala powder and mix well. Sprinkle 50 ml of Water and cover cook on medium for 8 minutes. Mix well and sprinkle another 50 ml of Water and cover cook on medium for another 8 minutes. Continue to do so for 45 minutes. Remove from heat, sprinkle juice from a Lemon and garnish with chopped Coriander Leaves . Serve warm with...

Let the 6 tbsp of Butter come to room temperature in a big bowl and add a pinch of Salt, ½ cup of Powdered Sugar, ½ tsp Vanilla essence to it. Beat well with an electric mixer for 3-4 mins until a soft and creamy mixture is achieved. Sprinkle a cup of All Purpose Flour in batches, ½ cup of Tutti Frutti and mix to get a soft dough consistency. If dough is very crumbly, add 1-2 tbsp of Milk to mix the dough. If the dough is very sticky sprinkle some flour to mix the dough. Divide the dough into 2 portions and make each portion into a 2" cylinder log and wrap it in butter paper. Freeze the packed dough for 40-45 mins. Preheat the oven at 320 F for 12-15 mins. Remove the dough from freezer and remove the log from the butter paper and cut the log into 1/2" roundels using a sharp knife. Place a butter paper or cookie sheet on the baking tray and arrange these cookies leaving 2" gap in between them. Bake them for 10-12 mins until the edges turn slightly b...