Hearty Spices

Peppers - Preheat the oven to 350F. Wash and dry 12-16 Mini Sweet Peppers . Then, cut them into half, length wise and de-seed. Line the peppers on a baking sheet and bake for 8 minutes. Take them out and increase the temperature to 400F. Filling - Soften 8 oz of Cream Cheese in a bowl. To it, add 1/2 cup of grated Cheddar Cheese, 2 thinly sliced Green Onions, 1/4 tsp of Garlic Powder or minced tsp of Fresh Garlic, Salt and Pepper to taste, and your choice of 1 1/2 tsp of Horseradish sauce or any flavor of Ranch. Mix well.   Divide the filling evenly amongst the peppers without over mounding them. Bake the stuffed peppers by evenly placing them on the backing sheet for 8 minutes. Then turn of the broiler to get the tops crispy and brown.

Prep - Peel and grate 3 Carrots and keep aside. Wash and soak 1 1/2 cups of Basmati rice for 30 minutes. In a wide pan, add 2 tbsp of Ghee and tbsp of Oil and heat on medium. Splutter a tsp of Mustard Seeds, a tsp of Cumin Seeds, Few Curry Leaves for few seconds. Add 2 tbsp of broken Cashews and saute until golden brown. Add finely chopped 1/2 Red / Yellow Onion, 2 thinly slices Green Chilies and a pinch of Turmeric Powder and saute till the onions turn golden brown. Add the grated Carrot and Salt to taste, sauteing and mixing until the carrot is cooked. On medium heat, add 2 3/4 cups of Water and the soaked Basmati Rice to the pan. Mix well and cover cook until the rice is cooked. Remove from heat an serve warm with appadams and yogurt.

Preheat the oven to 350 F and line a sheet pan with parchment or get a baking sheet ready. Melt and bring a cup of Butter to room temperature in a mixing Bowl. Add a cup of Dark Brown Sugar and a cup of White Sugar and beat with a hand mixer until creamy. Add 2 tsp of Instant Coffee granules, a tbsp of Vanilla Extract, a tsp of Salt and beat on medium speed. Do not over mix. Add in 2 Eggs and mix until they are incorporated. Add in a tsp of Baking powder, 1/2 tsp of Baking Soda and 2/3 cup of Cocoa Powder and mix in. Add 2 cups of All Purpose Flour in batches and mix with a spatula to avoid over mixing. Once the dough comes together, add in a cup of White Chocolate Chips and a cup of Dark Chocolate or Milk chocolate chips and mix.  Leave the dough covered to rest for 15-20 minutes. Scoop out 2 tbsp of dough and place on the prepared sheet pan spaced apart. Bake for 14 minutes and serve warm. 

Masala - Heat 3 tbsp of Oil in a saute pan. Add 2 Dry red chillies, an inch of Cinnamon Stick, 3-4 Cloves, 2 tsp of whole Black Pepper, 1/2 tsp of Cumin seeds ans saute lightly. Add a large roughly chopped Red / Yellow Onion and saute till soft and golden color. Add a tbsp of Ginger Garlic paste and saute till the raw smell disappears. Remove from the heat and allow to cool. Blend it into smooth paste by adding required water. In a saute pan, add 2 tbsp of Oil and splutter 1/4 tsp of Fennel Seeds, few Curry Leaves and the above masala sauteing for 3-4 minutes on medium heat. Add a large finely chopped Tomato, Salt to taste and a pinch of Turmeric Powder and saute for 5 minutes on medium heat. Add a lb of bone-in cleaned Chicken pieces and saute for 8 minutes. Reduce the heat to medium-low and cover cook with a lid until the chicken is cooked (5-8 minutes). Add 1/2 cup of Water and mix to make sure the masala doesn't stick to the pan. Cook until the chicken is cooked a...

Prep - Soak a cup of Saggubiyyam/Sabhdhana/Tapioca in enough water for 3 hours. Drain off all the water and let it rest for few minutes. Boil 2 Potatoes , peel and mash and keep aside. Roast 1/2 cup of Peanuts , crush them and keep aside. Mix - In a large bowl, take the soaked Saggubiyyam, peanuts and mashed potatoes and knead well. Additionally,  add  ½ tsp Ginger paste, 1 tsp of Cumin Seeds, 1 minced Green Chilli, 2 tbsp Coriander Leaves, 3 -4 Curry Leaves and ½ tsp of Salt  and mix well with your hand to form dough. Prepare a small vada sized pieces with the dough. Airfry the vadas @350F for 20 mins or in ponganalu pan or deep fry until light brown. Serve hot with ketchup or as-is.

Chop 14 oz Paneer into small pieces and keep aside in bowl of warm water. Start the Instant pot in "Saute" mode and heat a tbsp of Oil . Splutter a tsp of Cumin Seeds and add a tsp of Ginger Garlic Paste, 3 chopped Green Chillies and a chopped Onion . Saute until onions turn golden brown, for 2 minutes. Add a chopped Tomato, a pinch of Turmeric, a tsp of Red Chili Powder, a tsp of Coriander Powder and Salt to taste. Mix well and allow to cook for 2 minutes. Add 1/4 cup of Water and mix well. Add 1 lb of Spinach and close the lid with vent in sealing position. Press "Cancel" and set on Manual  / Pressure Cook on "High" for 2 minutes.  Once the Instant Pot beeps, do a 5 minute natural pressure release and switch off the Instant Pot. Open the lid and blend everything with an immersion blender until smooth and creamy. Add 1/2 cup of Heavy Whipping Cream and mix well. Add the paneer pieces and a tsp of Garam Masala and close the lid ...

Pudding - In a bowl, mix 2 3.4 oz Instant Vanilla Pudding packages into 3 cups of Milk until smooth. Mix in a tub of Cool Whip (8 oz) . Assembly - Spray oil in a 9x13 Pyrex pan and line it with a single layer of Graham Crackers. Fill in the gaps with broken crackers. Pour half the pudding over the layer and spread evenly. Line a second  layer of crackers and pour the rest of the pudding over it. Line with a third layer of crackers. You'll need a full box of Graham Crackers . Microwave a tub of Chocolate Frosting (after removing the foil) for 30 seconds and then carefully spread it over the third layer of crackers. Refrigerate for 8 hours or overnight. Serve chilled.

Heat 1/3 cup of Oil in a pan and add a finely sliced large Onion . Saute till the onion is brown and drain them to a plate. In a large cooking pot, add washed, drained 1/2 kg Chicken, a tsp of Shahi Jeera, a Bay Leaf, 2 Cardamoms, 4 Cloves, a tbsp of Ginger Garlic Paste, 1/3 cup of Fried Onions, 2 tbsp of chopped Coriander Leaves, 2 tbsp of chopped Mint Leaves, 2 tsp of Ghee, Juice of a Lemon, a tbsp of chopped Green Chilli, a tsp of Cumin Powder, a tsp of Coriander, 1/2 tsp Garam Masala, a pinch of Turmeric Powder, Salt as needed, oil from fried onion and a cup of Yogurt . Massage each chicken piece with the masalas to coat well for 20 minutes. Marinate for 4 hours in the refrigerator. Bring 2 liters of Water to boil in a large cooking pot. Add a tsp of Shahi Jeera, a Bay Leaf, a Cinnamon Stick, 3 Cardamoms, 4 Cloves, a tbsp of Ginger Garlic Paste, 2 tbsp of Salt . When the water comes to a boil, add 1 1/2 cups of Basmati Rice and let cook until the rice is 70% cooked.  To the ...

In a 8 oz widemouthed "Ball" container, add ½ cup of Rolled Oats, ⅓ cup of Greek Vanilla Yogurt, ⅔ cup of Milk, a tsp of Chia Seeds, 1 tsp of Honey/Maple Syrup . Mix well and refrigerate overnight.  Before serving, top it off with ½ chopped ripe Banana and 2 tbsp of Chocolate Chips . 

Add 1/2 cup rolled Oats to 8 oz widemouthed "Ball" container and pour in 1/2 cup of Milk and 1/4 cup of low-fat Yogurt . Add in a layer of 1/2 cup chopped Apples, and top off with 1/8 tsp of Cinnamon, a tsp of Honey, and a tsp of Chia Seeds .  Place in fridge overnight and serve.

Prep - Grease and flour a 9x5 loaf pan. Pre-heat oven to 350F. In a large mixing bowl, soften 3/4 cup of Unsalted Butter . Add in 3 Eggs and 3/4 cup of Milk and beat util incorporated. Add in 2 1/4 cups of All Purpose Flour, 1 1/2 tsp of Baking Powder, 3/4 tsp of Salt, 1 1/4 cups of Sugar and a tbsp of grated Lemon zest and blend well.  Add 4 1/2 tsps of Lemon Juice to the batter and mix well (Skip this if you want to add the lemon glaze over the bread afterwards). Pour the batter into the loaf pan and bake for 75 minutes (1:15 hours) or until the toothpick test is passed.  Optional - Heat a small pan and add 4 1/2 tsps of Lemon juice along with 2 tsps of Sugar stirring constantly till the liquid thickens. Brush the syrup over the bread once the bread is cooled down.  

In a 8 oz widemouthed "Ball" container, add 1/2 cup rolled Oats, a tbsp of Chia Seeds, 1/2 cup Milk and 1 tsp of Honey . Mix well and refrigerate overnight. Add 1/2 cup diced Mango pieces and a tsp of sliced Pistachios before serving. 

Preparation - Take 6 large White Bread slices and crumble them into small pieces. Add ¾ cup of Yogurt, ½ cup of Rice Flour, ¼ cup of Sooji, ½ tsp of Cumin Seeds, ½ finely chopped Onion, an inch of finely minced Ginger, 4-5 Curry Leaves, 3 finely chopped Green Chillies, few finely chopped Coriander Leaves and 2-3 finely chopped Mint Leaves to the bowl, Add Salt to taste and mix to form a soft dough.  Vada - Make small balls, gently flatten them on the palm and make a small hole in the center. Deep fry in oil till golden brown, drain on paper tiwel and remove the excess oil. Serve hot with Chutney, Tomato ketchup or Sambar. 

Masala Powder - Dry roast  3 to 4 Guntur chilies, 1 tbsp of Coriander Seeds, 1 tbsp Desiccated coconut, ¼ tsp of Cumin Seeds, 2 green Cardamom, 2 inch Cinnamon stick, 3 to 4 Cloves, Few Peppercorns  and grind to fine powder Marinade - Marinate 250 gms of diced Chicken with  Salt to taste,  ¼ cup of coarsely crushed Onions,  1½ tsp of Lemon juice,  1 slit Green Chili,  1 tsp of Red Chili Powder,  ⅛ tsp Turmeric,  1 tbsp of melted Ghee,  1 tsp of Ginger Garlic paste and  set aside for at least 30 mins. Cook the chicken in a pan until fully cooked and there is no moisture left.  Heat a tbsp of Ghee, splutter few Curry Leaves and ad d the chicken,  ground masala and saute till it comes together.  Add  ¼ tsp of Black P epper powder, a tbsp of Cashewnut Powder, and a tbsp of Ghee . Mix well and saute for another 2 to 3 minutes and remove from heat.  Serve with rice.

Prep - Preheat oven to 350F. Keep 3 eggs and a cup of Butter out on the counter so they are at room temperature. Grease and flour a Budnt or Loaf pan.  In a large mixing bowl, cream  a cup of unsalted Butter with 1 1/2 cups of Sugar . Add 1/2 cup of Sour Cream and mix until incorporated. Add 2 Eggs and 1/2 tsp of Vanilla essence and beat until fluffy. Add in the 1/4 tsp of Baking Soda and 1 1/2 cups of All Purpose Flour to the bowl and mix well.  Pour the batter into a pan and bake for 45 minutes or until it passes the toothpick test.

Saute 10 Red Chillies, 2 tbsp of Coriander Seeds, a tbsp of shredded Coconut, a tsp of Peppercorns, 4 Cardamoms, an inch of Cinnamon stick, 3 Cloves, a pinch of Star Anise Powder in a dry pan. Let it cool down and grind to a fine powder.  Heat 2 tbsp of Oil in the same pan and saute few Curry Leaves, Salt to taste, 2 small Onions, chopped till the onions are golden brown. Add a pinch of Turmeric, a tsp of Fennel Powder, a tsp of Cumin Powder, 1/2 tsp of Ginger Garlic Paste and saute till the rawness of ginger-garlic disappears. Add the 500 gms of diced Chicken and mix well. Cover cook for 5 minutes and then add 2 tbsp of Tomato Puree and cook for 2 minutes. Add the prepared masala, mix well and cook till well incorporated. Add a tbsp of Cashewnut powder and cook for 2 more minutes and serve hot with Rice.  

Wash, peel and cube 3 Carrots and keep aside.  Heat a tbsp of Ghee in a pan, add and saute a sliced Onion, a tsp of Ginger Green Chilli paste for 2-3 minutes. Add the cubed carrots and saute for another 7-8 minutes. Add 6 1/2 cups of Water along with an inch of Cinnamon stick and 4-5 Cloves . Cook till the carrot turn tender, approx 25-30 minutes and then allow to cool. Strain and puree the carrot-onion mixture. Add  ¼ cup of Coconut  Milk to the pureed mixture, the left over strained stock and a tsp of Jaggery and let it simmer on medium heat for 5-6 minutes. Add Salt to taste and combine. Serve hot with croutons.

Heat 2 tsp of Oil in a sauté pan. Add a finely chopped Onion, 2 finely chopped Green Chilies  and sauté until golden brown. Add a pinch of Turmeric Powder, Salt to taste and mix well. Add 2 handfuls of finely chopped Spinach Leaves and cover cook on low heat until the leaves wilt. Crack open 4 Eggs into the sauté pan and let it rest for 2 minutes on medium heat. Scramble them until the eggs are cooked. Serve hot with rice or chapathis.

Preheat oven to 400F and grease a 8" round pan or 4x7 loaf pan with oil. Sprinkle some flour until all sides and bottom of the pan are coated.  Take a mixing bowl and add a cup of Yogurt and beat until smooth. Add 3/4 cup of Sugar, 1 1/4 tsp of Baking Powder, 1/2 tsp of Baking Soda, 2 tsp of Vanilla essence and beat until frothy. Gently fold in 1 1/2 cups of All Purpose Flour, 1/2 cup of Oil, a pinch of Salt and 1/3 cup of Tutti Frutti . Pour the batter into the prepared pan and reduce the oven temperature to 350F and bake for 35-40 minutes.    Glaze - Once done, brush the cake with a tsp of Milk and put it back in the over for 2 minutes. Remove the pan and rest it for 5 minutes before running a sharp knife around the edges. Gently, turn it upside down and let it cool.

Marinate the 500 gms bite sized boneless Chicken pieces with 2 tbsp of Lemon Juice, a tbsp of Ginger Garlic paste, a pinch of Turneric Powder, Salt to taste, a tsp Red Chilli Powder,  1½ tbsp Oil   and   set aside for about 1:15 hours. Heat  ½ tbsp of Oil in a pan and sauté a tbsp of minced Ginger,  ½ tbsp minced Garlic till golden brown. Add a medium finely chopped Onion, 3 slit Green Chillies and sauté till pink.  Add the marinated chicken and sauté until the chicken is half cooked.  Add a tsp of Garam Masala Powder, A pinch of sugar and stir for 2 -3 minutes.  Add  ½ tbsp of soya sauce and cook till the chicken is soft and tender.  Add finely chopped handful of Mint leaves and fry till the chicken is well cooked and is dry . Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.  Serve hot.