Hearty Spices

Take a cup of All Purpose Flour / Maida in a mixing bowl. To it, add 1/2 tsp of Baking Soda and 1/4 cup of melted Butter / Ghee and mix well. Add required water and knead to make soft dough. Cover the dough and keep aside for an hour. Divide the dough into 4 equal parts. Take one of them and roll out into a thin chapati. Grease it with Ghee and sprinkle All Purpose Flour / Maida on it. From one end of the chapati, roll it into a tight roll. Wet the end a little so the end sticks to the roll. Cut the roll into an inch pieces. With your index finger or rolling pin, press them lightly to make them look like Kajas. Repeat for the rest of the dough. Heat 2 cups of Water in a saucepan and let it boil. Stir in 2 cups of Sugar and allow the mixture to get to a 1-string consistency. Leave the pan on low heat while frying the kajas. Heat oil in a pan until piping hot and remove from heat. Drop the prepared kajas into the oil and allow them to float. Then put the pan back on medi...

Clean, drain the Broccoli florets (1/2 lb) and remove the thick stalks. Heat a skillet and add a tbsp of Oil to it. Once hot, add a tsp of Cumin Seeds, few Curry Leaves, 2 cloves of minced Garlic and pinch of Hing / Asafoetida . Saute for 2 minutes and add finely chopped 3 Green Chillies and saute for another minute. Add the drained Broccoli florets and cover cook for 3-4 minutes on medium heat. Add Salt to taste and cover cook again for 2-3 minutes.  Spice Powder - In a small mixing bowl, add 1/2 cup of Chickpea Flour, a pinch of Turmeric Powder, Salt to taste, a tsp of Coriander Powder, 1/2 tsp of Garam Masala, 1/2 tsp of Cumin Powder and a tsp of Red Chilli Powder . Add a tbsp of Oil and mix well to form a lumpy spice powder.  Sprinkle this on the broccoli florets and cover cook for 5-6 minutes (without stirring). Sprinkle few drops of water on the broccoli and cover cook for another 3-4 minutes. Remove from heat and sprinkle some lemon juice and serve wi...

Dough - Take a mixing Bowl and add 1 1/2 cup of All Purpose Flour, 1/2 cup of Wheat Flour, 1/2 tsp of Salt and 2 tbsp of Oil . Mix well and add water and knead to make a soft dough consistency. Coat the dough with some oil and cover with a kitchen towel to keep aside for an hour. Cheese Mixture - In a small mixing bowl, add a cup of Shredded Mozzarella Cheese , finely chopped 3 tbsp of Onion, finely chopped 3 Green Chillies, few Coriander Leaves, a tsp of Chaat Masala, Salt and a tsp of Red Chili Powder . Mix well. Paratha - Take the dough out of the bowl and prepare the working surface by sprinkling some flour. Put the dough on the surface and knead for 5 minutes. Divide the dough into 8 balls and knead each for few seconds and keep aside. Take one ball and roll into a thick roti and place 2 tbsp of cheese mixture in the middle of the roti. Now pick up the sides and close it into a ball and then make roti of it. Repeat with the other 7 dough balls too. Heat a tawa and add...

Boil 42 oz of Sweet Corn Kernels or 6 Sweet Corns (whole) and then de-kernal them into a bowl. Keep aside. In a skillet, melt 2 tbsp of Butter and saute 3 minced Garlic Cloves for a minute on low-medium heat. Add in the corn, Salt and Pepper , mix well and saute for 5 minutes. Add in 8 oz of cubed Cream Cheese, 1/2 cup of Milk and mix till cheese is incorporated. Add in 1/2 cup of Shredded Cheddar Cheese, a tsp of Red Chilli Flakes and mix well till the cheese melts. Remove from heat once the desired consistency is reached.  Serve warm.

Heat Oil in a pan for deep frying Boondi. Take 2 cups of coarse Chickpea Flour (Besan) along with a pinch of Yellow food color in a bowl. Adding water to the bowl to until the mixture is of runny consistency.  Take a Boondi laddle and pour 1/2 a cup of chickpea flour mixture on it over the hot oil to make Boondi. Once the boondi is golden brown, drain and remove them from heat into a plate. Keep aside. Heat 1 1/4 cups of Sugar along with 3/4 cup of Water in a saucepan. Allow the sugar to melt and let it come to a boil. Bring the syrup to a soft ball consistency. Add the boondi to the sugar syrup and mix well untill well coated. Remove from heat. While the mixture is still hot, take a handful of hot boondi and tightly roll them into a ball. 

Pasta - Cook 1/2 lb of Fettuccine or Spaghetti per instructions. Drain and toss with few drops of Oil and keep aside. Alfredo Sauce - Heat a saucepan on medium heat, melt 1/4 cup of Butter and saute 1/2 tsp of minced Garlic for a minute. Add 2 oz of softened Cream Cheese, a cup of Heavy Cream, 1/2 cup of Milk and a tsp of Garlic Powder, mixing well. Add 2 tsp of Pepper Powder, Salt to taste, a tsp of Parsley flakes and a cup of grated Parmesan cheese . Reduce the heat to low and whisk till no lumps are found and the sauce is smooth and creamy. Remove from heat. Add the sauce to the pasta and toss well. Serve warm and immediately.  

Prep - Soak 1/4 cup of Khus-Khus (gasagasalu) and 1/4 cup of freshly grated Coconut in 1/2 cup of Milk for 20 minutes. Grind to a smooth paste and keep aside. Add a tbsp of Oil to a saute pan and saute a thinly sliced 1/2 a small Onion till dark brown for some fried onions. Marinade - Marinate 1lb of Chicken (cleaned Cornish Hen cut into pieces) in a bowl with 3/4 cup Yogurt, 2 tbsp of Lemon Juice, 2 tsp of Red Chilli Powder, a pinch of Turmeric Powder and Salt . Set aside for an hour. Gravy - Heat a pan and add 2 tbsp of Oil . Saute a tsp of Shah Jeera, Bay Leaf, an inch of Cinnamon, 2-3 Cloves, a tsp of Black Peppers, 2 Cardamoms, a Star Anise, 1/2 tsp of Nutmeg Powder on medium heat. Add 2 finely chopped Onions once the spices emanate smell. Cook till the onions are light brown and add a tbsp of Ginger Garlic paste, 5 slit Green Chillies and cook till the rawness disappears. Add 1/4 cup of Mint Leaves and cook till the oil separates. Add the marinated chicken, mix ...

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 ...