Hearty Spices

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Beat 3/4 cups of Butter, 3/4 cups of Brown Sugar, 1/2 cup of Granulated Sugar in large bowl until creamy. Add 2 Eggs ; beat well. Stir together 2 cups of Flour, a tsp of Baking Soda, 1/2 tsp of Salt to the butter mixture, beating until well blended. Stir in 1 3/4 cups of Butterscotch chips and a cup of Walnuts, if desired. Spread in prepared pan. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars. Makes about 24 bars.

Soak a cup of Alasandulu/ Black eyed-peas/Lobia overnight in water. Pressure cook them with a pinch of Salt until 3-4 whistles (it should hold its shape and should not become mushy). Drain and set aside. Heat a tsp of Oil in a pan, crackle ½ tsp of Mustard Seeds, a tsp of Cumin seeds, a tbsp of Chana Dal, a tsp of Urad Dal until they turn golden brown. Add 2-3 broken Red Chillies, few Curry Leaves, a pinch of Asafoetida and saute for another minute. Add the cooked and drained lobia and stir fry slowly for few minutes. Add Salt as needed, 2-3 tbsp of Grated Coconut (optional)  and mix well.  Remove from heat and add a tsp of Lemon Juice and mix well.  Serve hot/warm/cold.

Heat a tbsp of Oil in a pressure cooker, add a Cardamom, an inch of Cinnamon Stick, 3 Cloves and a Bay Leaf and saute. Add 3 slit Green Chilies, 2 finely chopped Onions and saute till the onions turn transparent, approx 5 minutes. Add ½ tsp of Ginger Garlic Paste and saute for 3 minutes. Add ½ Kg of washed, drained Minced Meat, a pinch of Turmeric Powder and cook on high for 4-5 minutes, stirring in between. Reduce the heat and cook for 5 minutes. Add a tsp of Red Chili Powder, ½ tbsp of C oriander Powder, ¼ tsp of Cu min Powder, Salt and mix well. Add 2 chopped Tomatoes and cook for 3-4 minutes on medium heat. Add a 1½ cups of water and ¼ cup of Yogurt and pressure cook up to 3 whistles or until the meat is almost cooked. Remove from heat and allow the pressure to come down. Open lid and add ½ cup of G reen Peas , cooking with lid on low heat for 10 minutes. Add a tsp of Garam Masala Powder and mix. Remove from heat and garnish with fresh Coriander Leaves and s...

Soak a cup of Basmati Rice for 10 minutes and ½ cup of Chana Dal for 30 minutes. In a pressure cooker, heat a tbsp of Oil and crackle ½ tsp of Mustard Seeds . Add a tbsp of Chana Dal, 2 tsp of Urad Dal and saute till golden brown. Add a sprig of Curry Leaves, 4-5 slit Green Chillies, a sliced medium Onion, a pinch of Turmeric Powder and 4-5 big Garlic Pods and saute till onion are translucent.  Add the soaked and drained chana dal and fry for 2 minutes. Add 1¾ cups of Water and let it come to a boil. Add the soaked and drained rice, Salt  to taste, juice of ½ Lemon , stir well and pressure cook for a whistle and simmer 6-8 minutes or if using a regular pan, cover cook till the water is evaporated. Serve hot with raitha, papad and a gravy curry.

In a medium size bowl, whisk together  3/4 cup of Melted Butter,  1 1/4 cups of dark Brown Sugar  until no brown sugar lumps remain. Whisk in an Egg and 2 tsp of Vanilla Extract . Add 2 cups of All-purpose Flour, a tsp of Baking Soda,  1 1/2 tsp of Cornstarch, a tsp of Ground Cinnamon,  1/4 tsp of Salt  and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours.  Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.  Preheat the oven to 325 F and line two large baking sheets with parchment paper or silicone baking mats. Set aside. Pour  1/3 cup of  granulated Sugar into a bowl. Take 2 Tbsp of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fi...

  Heat 2 tsp of Oil in a pressure cooker, add and saute 6-8 broken Cashewnuts until light golden in color. Remove them using a slotted spoon and keep aside. In the remaining oil, splutter ½ tsp of Mustard Seeds, a pinch of Turmeric Powder, a tsp of Cumin Seeds, 3-4 slit Green Chillies, ½ " of Ginger, few Curry Leaves and saute. Add ¾ cup of Yellow Moong Dal and saute until golden brown. Add 4 cups of Water and pressure cook for 4 whistles. Once pressure dissipates, add Salt, 8 crushed Peppercorns and 1¼ cup of quick cooking Oats and stir well. Cover cook on low heat for 8-10 minutes mixing well. Remove from heat when you feel the consistency is thickening. Garnish with fried cashew nuts and serve  hot with Gojju. Huli Gojju: Heat a tsp of Oil in a saucepan, sauté ½ tsp of Mustard seeds, few Curry Leaves and a chopped Garlic for a minute. Add a finely sliced medium Onion and sauté till they turn slightly brownish. Add 2 tbsp of Tamarind paste, 2 cups of Wa...

Poke the 15 Baby Potatoes with a fork and boil them in microwave with a pinch of Salt and Water in a microwave safe bowl for appx 10 minutes. Peel and keep aside in a bowl. Add 1½ tsp of Red Chilli Powder, a pinch of Turmeric Powder, ½ tsp of Coriander Powder, ½ tsp of Garam Masala powder (Optional), 2 tsp of Yogurt, Salt to taste and coat the potatoes well.  Heat a tbsp of Oil in a pan, add and saute the the masala coated baby potatoes and mix. Cover cook on a low heat, stirring in between till the potatoes are completely cooked. Garnish with freshly chopped Coriander leaves and serve hot with steamed rice.

Soak a cup of unroasted Peanuts in the water for 5 minutes and keep aside. In a bowl, mix 4 tbsp of Gram Flour, 2 tbsp of Rice Flour, a tsp of Red Chilli Powder, ½ tsp of Garam masala powder (optional), a pinch Asafoetida (optional), ½ tsp of Turmeric powder, Salt as per taste and keep it aside. Drain the water completely and sprinkle the powder to the peanuts and tossing gently to coat evenly. Grease a microwavable plate with a tsp of Oil , spread the peanuts in the  plate and drizzle a tsp of Oil on the peanuts and cook it till it becomes crispy (5 minutes), mixing every 2 minutes.

Batter - Mix a cup of A ll Purpose Flour, 1 tsp of Fennel Seeds, 3 to 4 crushed Cardamoms in a mixing bowl. Add 3 tbsp of Milk powder, 3 tbsp of Yogurt and mix into a thick batter with  ½ cup of Water . A llow the batter to rest for 30 minutes. Blanch a tbsp of Almonds and Pistachios in hot water for 20 to 30 minutes. Slice them and keep aside.  Sugar syrup - H eat ½ cup of Sugar in ¼ cup of Water in a saucepan over low heat till the sugar melts. Make  a ½ inch string or 1 string consistency.  Malpua - Heat a tbsp of Ghee in a pan. Add 3 pinches of Baking Soda to the malpua batter and mix well. Lower the heat and taking 2-3 tbsp of batter at a time, gently pour into the pan making small pancakes. Fry  till crisp and golden flipping the malpuas a couple of times. Immediately place them in the warm sugar syrup and after coating them, remove to a serving tray. Optional - P our 2 tbsp of Rabri on top and garnish with the chopped almonds and p...

Heat ½ tbsp of Oil in a pan, saute a medium finely chopped Onions, 2-3 finely chopped Green Chillis till they turn transparent. Add a pinch of Turmeric Powder, a pinch of Cumin Powder, ½ tsp of Coriander Powder, ½ tsp of Red Chilli Powder, ¼ tsp of Kasuri Methi and combine. Add a medium chopped Tomato and cook till they turn soft, approx 3-4 minutes. Add a cup of grated Paneer , mix well and cook for 2-3 minutes. Add 4-5 tbsp of Milk and toss on medium high heat till the milk evaporates. Add a pinch of Garam Masala Powder, Salt to taste and combine. Garnish with fresh Coriander Leaves and serve hot with rotis or bread.

Heat 2 tbsp of Oil in a pressure cooker on medium heat, saute a finely sliced medium Onion. Add an inch of Cinnamon, a Cardamom, 2 Cloves, a Bay Leaf, 3-4 Black Peppercorns and saute until the onions turn translucent. Add a pound of washed and diced Mutton, 2 tsp of Ginger Garlic Paste, a pinch of Turmeric Powder and saute for 5 minutes. Add a tbsp of Cashewnut Powder, ½ tsp of G aram Masala Powder, ½  tsp of B lack Pepper Powder, 4-5 finely chopped Green Chillies, 4 tbsp of Cream and Salt to taste . Add 2½ cups of Water and pressure cook at until the first whistle, then reduce to low heat and cook for another 15 minutes. Remove from heat and let the pressure completely dissipate. Now uncover the cooker, add few Mint Leaves and Coriander Leaves and cook on low-medium heat for about 10-15 minutes. Garnish with crispy fried onions and serve with hot parathas or naans.

Filling - Mix a finely chopped Onion, 2-3 finely chopped Green Chillies, ¼ tsp of Ajwain Seeds, ½ tsp of grated Ginger, ¼ tsp of Cumin Seeds, Salt to taste in a bowl and set aside.   Dough - Mix 3 cups of All Purpose Flour, ½ tsp of Baking powder, 1/8th tsp of Baking Soda, 1 tbsp of Sugar,Salt to taste, ¼ cup of oil,½ cup of Yogurt in a bowl and knead into soft dough.Set aside for atleast 1-2 hours.  Kulcha - Divide the dough into small pieces and make rounds of each. Roll it out into a small chapati with the help of a rolling pin, place a spoon of filling in the center of the rolled out dough and bring all the sides up to enclose the filling. Press it down and roll into naan shaped kulchas. Oven - Set the oven at 400F and to broil. Place the Kulcha on a baking pan and let it broil for 2-3 minutes until the top is browned. Turn the kulcha and broil for another 2 minutes. Stove top - Heat a pan on med-high heat and place the Kulcha. Pour little oil on a...