Hearty Spices

Filling - Heat 2 tbsp of Oil in a pan and saute 4 Red Chillies, a tsp of Cumin seeds, a tsp of Urad Dal, 2 tbsp of Sesame seeds, 3 tbsp of Peanuts, an inch of Ginger piece, 3-4 Garlic cloves, 1/2 chopped Onion and A pinch of Turmeric. Sauté the mixture until onions are golden brown. Make a smooth paste with little water along with Salt to taste. Curry - Clean, drain and wipe 20 Dondakayalu / Ivy Gourds / Tindora. Cut the ends of for each and at one end, make 2 slits keeping one end intact. Heat 2 tbsp of Oil in a pan and add few Curry Leaves, Dondakayalu.  Saute them for 10 minutes on medium heat or until the rawness disappears. Add the above prepared mixture to the pan and mix well. Add few spoons of water to get the curry to desired consistency. Remove from heat and serve warm with rice. 

In a large mixing bowl, mix 1/2 cup of Corn Starch with 2 cups of  Water until there are no lumps and keep aside. Heat a cup of Water and 1 1/4 cup of Sugar in a saucepan and mix well. Bring the syrup to boil and then add the corn flour mixture to the saucepan, mixing continuously. Reduce to medium heat and keep stirring until the mixture thickens. Add a tsp of Lime Juice and more stirring. Add 2 tbsp of Ghee and more stirring until the ghee is incorporated. Add powdered Cardamom Powder (2 Cardamoms), 3 tbsp of Chopped Cashews, a pinch of Food Color and more stirring until the mixture leaves the sides of the pan or the spatula.  Transfer the mixture into a glass tray and garnish with chopped nuts of your choice. 

Dehusk the 2 Sweet Corns and chop them into bite sized pieces. Keep aside. Heat 2 tbsp of Oil in a pressure cooker (pan). Add few Curry Leaves, a Bay Leaf, 2 Cloves and 1/2 inch of Cinnamon Stick and saute for a min. Add a finely chopped large Onion and 4-5 slit Green Chillies and saute till the onions are golden brown. Add a pinch of Turmeric powder, a tbsp of Ginger Garlic paste and saute till the raw smell disappears. Add a finely chopped Tomato, 1/2 tsp of Red Chilli Powder, a tsp of Coriander Powder  and mix well. Cook till the tomatoes are well incorporated into the mixture. Add Salt as needed and Corn pieces to the cooker along with a cup of Water and close the lid. Pressure cook for 2 whistles and remove from heat.  Once cool, remove the lid and add a cup of Coconut Milk and cook on medium heat for few minutes until desired gravy consistency is reached. Remove from heat and serve warm with Ghee Rice.

Wash  3 cups of Basmati Rice  and soak in  3 cups of Water . Boil and peel  8 Eggs  and make slits on their sides and put them aside. Press the "Saute" button on the Instant Pot and heat 2 tbsp of Oil . Add a tbsp of Cumin Seeds and a tbsp of Fennel Seeds along with 2 Cardamoms, 5 Cloves, 1 Bayleaf and 1/2 inch Cinnamon Stick . When they start to splutter, add a tbsp of Cashews and saute them till golden brown. To the pot, add a finely chopped / sliced Onion,  3 slit Green Chillies and saute until it turns golden brown. Add a tbsp of Ginger Garlic paste, pinch of Turmeric Powder, a tsp of Red Chilli Powder, 1/2 tsp of Coriander and Cumin Powders each. Mix well and add a finely chopped Tomato to the pot. Combine well and keep stirring to avoid sticking to the bottom of the pot. When the mixture turns mushy, add 1 1/2 tsp of Salt, the soaked rice + water and mix well. Close the lid and the valve and cook on high pressure for 10 minutes. Quick rele...

Chana / Chole - Soak 2 cups of Chole / Chana overnight in 6 cups of Water. Drain and keep aside. In a pressure cooker, add the soaked Chole/Chana, 5 cups of water, 2 tea bags, a Bay Leaf, an inch of  Cinnamon stick, a Cardamom and Salt to taste. Pressure cook on high heat for 3 whistles and then reduce to low heat and cook for 10 minutes. Remove from heat and allow to cool. Drain and reserve the water and discard the spices. In a pan, add 2 tbsp of Oil and saute Half a chopped Onion, 3 slit Green Chillies until golden brown. Add a pinch of Turmeric Powder, Salt to taste and a tsp of Ginger Garlic Paste and saute till the raw smell goes away. Add 2 chopped Tomatoes and saute till the gravy comes together. Add a tsp of Red Chilli Powder, 2 tsp of chole masala and add the drained Chole to the pan. Coat them with the masala gravy and saute for 2 minutes. Then, add a cup of the reserved water and cover cook for 10 minutes. Remove from heat and garnish with Cilantro Leaves ...

Finely chop 2 tbsp of Cashewnuts and 2 tbsp of Almonds and keep aside. Heat a cup of Heavy Whipping Cream and 3 cups of Milk (Full fat) along with 2 tbsp of Milk Powder in a saucepan stirring occasionally.  Get the milk to a boil and add the chopped nuts along with a pinch of Saffron Strands . Boil the milk on medium heat stirring constantly to avoid boiling over until the quantity is reduced to 2/3 rd or half. Add 1/2 cup of Sugar and continue to stir. Get the milk to another boil and remove from heat. Transfer to smaller containers / serve ware and let it cool. Once it reaches room temperature, cover and freeze the containers for 8 hours.  Serve chilled.

Dough - Take a cup of All Purpose Flour, 2 tbsp of Rice Flour and a cup of Wheat Flour in a bowl. Add Salt to taste and 2 tbsp of Warm Oil to the mixture. Mix well and add required water to the mixture to get to a soft chapathi dough consistency.Make a ball out of the mixture and let it rest aside. Filling - Heat 2 tbsp of Oil in a pan and saute a thinly sliced Onion, 2 minced Green Chillies until onions turn golden brown. Then add Salt to taste, a tsp of Red Chilli Powder, a tsp of Cumin Powder, a tsp of Chat Masala to the pan and mix well. When the mixture comes together, remove from heat and let it cool. Binding paste - Add a tsp of All purpose Flour to a tbsp of Water and make paste. Roll the dough into a thin sheet and cut them into rectangular strips (3 x 6 inches) and cook them on a hot girdle (like Chapati). When cooked, remove them from the girdle and keep aside. Repeat until all the dough is used.  Take each cooked strip and fold them from one side to hol...

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.