Hearty Spices

Cauliflower Rice - Heat a tbsp of Oil in a skillet and add 10oz of Cauliflower Rice to it. Sauté for 10 minutes and add 2 tsp of Taco seasoning, a tsp of red chilli powder and Salt as needed . Mix well and remove from heat. Drain a can of Black Beans and rinse well. On a Sheet Pan, spread out 8 oz of Tortilla Chips and then layer with the prepared cauliflower rice. On top of that, spread out the beans, finely chopped Onions, red Bell pepper, Jalapeños, Cilantro, Olives, Sweet Corn .  Drizzle 2 tsp of Hot Sauce over the nachos and layer with enough Mexican cheese blend . Bake at 400F for 10 minutes or until the cheese starts to melt. Remove from oven and drizzle Sour Cream, Salsa and Guacamole . Serve immediately.

W ash and drain 15 oz  can of Black Beans and take them into a bowl. To the same bowl, add 4 minced Green Chillies, 4 minced Green Onions, 3-4 dashes of Hot Sauce, 1/4 tsp of Garlic Powder and Salt to taste . With a spoon or spatula, mix well to form chunky mixture. Take 15 6-inch Corn Tortillas and spoon a tbsp of the bean mixture on to each Tortilla. Tightly roll the tortilla into a taquito and place the prepared ones next to each other on a prepared baking sheet  on their seams. Preheat the oven to 400F.  Bake for 7 minutes and then sprinkle 3 tbsp of Mexican Cheese Blend on top of them. Top with fresh Salsa, Guacamole, chopped Cilantro and Sour Cream. Serve warm.

Wash, drain and soak 1 cup of Urad Dal in a bowl for 2 hours. Then, grind the Dal with less than 1/4 cup water or less until thick batter (like vada batter) is made. Remove the batter into a bowl and add a pinch of Salt and Orange Color to it and mix well. Fluff up the batter with you hand until very light and fluffy for 10 minutes. Take a ziplock and nip the tiny end of it. Fill the batter into the ziplock and remove any air.  Heat a saucepan and pour an inch depth of Oil.  Heat another saucepan with a cup of Sugar and water needed just to dissolve it. Keep stirring until the sugar is melted and the mixture is reached a single thread consistency. Add few drops of lemon juice and rose water .  Draw 2 circles with ziplock batter in the hot oil and then swirl around the circles to form a Jangiri. Using skewers or chopsticks, turn the Jangiri so it is cooked on both sides and bubbles around it recede. Remove from oil and place in sugar syrup and let it coat and ...

Prep - Cut a medium Carrot into thin matchstick shaped pieces (about a cup).  Start the IP on "Saute" mode and add 2 cups of Water and a cup of Milk to it. Add 2 cups of Broccoli Florets, Shredded Carrots, Salt as needed, 1/2 tsp of Black Pepper, 1/2 tsp of Red Chilli Flakes, 1/2 tsp of Garlic Powder, 1/2 lb of Pasta (almost 2 3/4 cup of Shells) and mix well.  Cover with the lid and cook on "manual pressure" for 3 minutes on "sealing" position. Once the cooking time is up, manually release the pressure in bursts until all the pressure is gone.  Open the lid, add  1/2 cup of Water, 1/2 cup of Heavy Whipping Cream, 1 1/2 cup of Shredded Cheddar Cheese and mix well. Allow to rest for 2 minutes and serve hot.

Mint - Coriander Paste - Clean a bunch of Coriander and Mint Leaves into a blender / mixie jar. Add 7-9 Green Chillies, a tbsp of Lime Juice, 1/4 cup Cashews and 2 tbsp of Yogurt to make a smooth paste adding water as needed. Chicken - Marinate the cleaned and drained 1 1/2 lb of Boneless Chicken Thighs cut into bite sized pieces with Salt as needed, a tbsp of Ginger Garlic Paste, the above mint-coriander paste and a pinch of Turmeric and set aside for 2 hours. Gravy - Heat a tbsp of Oil in a pan. Once hot, add finely chopped large Onion and saute till light brown. Add the marinated chicken along with the marinade and cook on high for 5 minutes. Reduce the heat and cover cook for another 15 minutes. Add a tsp of Garam Masala Powder and mix well. Cook until the chicken is cooked. Serve hot with Naan or Ghee rice.

Caramel - Heat a sautepan on medium and add 1/2 cup of Sugar to it. Keep stirring until caramel is formed (golden brown color). Remove from heat immediately and pour into the pie pan. Swirl caramel around so it coats the pan evenly. Take a mixing bowl and break 6 Eggs into it. Whisking well, add in 3 cups of Milk, 1 1/2 tsp of Vanilla essence, 1/2 cup Sugar and a tsp of Orange zest . Mix well till everything is incorporated. Pour this mixture into the caramel coated pan.  Prep - Preheat the oven to 325F. Take a cookie sheet pan and carefully place the pie pan in the middle. Place the cookie sheet in the oven and add hot water to the cookie sheet and around the pie pan. Bake for 55 minutes or until the knife a knife comes out clean. Allow to cool and then chill for 4 hours. Gently run a butter knife or a spatula around the sides of the pan and place a plate over the pan and flip it. Spoon over the remaining caramel on top of the Flan, slice and serve. 

Batter - Take 3/4 cup of Chick Pea Flou r in a bowl. Add 2 1/2 tbsp of Rice Flour, a tsp of Red Chilli Powder, a pinch of Turmeri c, 2 tbsp chopped Coriander Leaves, Salt as needed, 1/2 tsp of Ajwain Seeds and Water as needed  to make a smooth batter (like dosa batter).  Oil -  Heat a wide pan with  Oil, as needed  for deep frying. Bread -  Take  6 Slices of Bread  and gently cut them into half. Dip them one by one in the batter till fully coated and slip them into the hot Oil kept for deep frying. Do not overcrowd the pan. Gently fry them on both sides and remove and drain them from oil when they are golden brown. Serve hot with Muri Upma or as a appetizer with mint chutney or tomato sauce.

Clean and cut 1 lb of Boneless Chicken Thighs into bite sized pieces. Keep aside. Saute 10 Cashewnuts in a tbsp of Butter and keep aside. Tomato Paste -  Make a smooth paste of 2 Tomatoes, 1/4 cup of Cashews and 5 Green Chillies and keep aside. Heat 2 tbsp of Oil in a pan and splutter 1/2 tsp of Cumin seeds . Add 2 Cardamoms, an inch of Cinnamon Stick and a Bay Leaf and saute for few seconds. Add in a finely chopped large Onion, 2 slit Green chillies and saute till onion is golden brown. Add in 1 tbsp of Ginger Garlic Paste and saute till the rawness disappears.  Now increase the heat to high and add the chicken pieces. Saute them for 3-4 minutes and add Salt to taste, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Red Chilli Powder and 1/2 a tsp of Garam Masala Powder . Mix well and cook on medium heat until the oil surfaces. Add the tomato paste to the chicken and cook for 10 minutes mixing well in between to avoid the curry sticking to t...

Cook 16 oz or 1 lb Macaroni / Elbow pasta according to the instructions and keep aside. Reserve 2 cups of Pasta water and keep aside. Melt 3 tbsp of Butter in a saucepan and saute 3 finely minced Garlic Cloves till golden brown. Add a cup of Heavy Whipping Cream and whisk it. Add 2 tbsp of All Purpose Flour and continue to whisk until sauce thickens. Season with Salt to taste, Pepper to taste, a tsp of Italian Seasoning and 3/4 cup of Parmesan Cheese . Continue whisking until the sauce is thickened. Add the reserved pasta water to thin it out a bit as needed for the pasta. Now, toss in the cooked pasta and mix well. Sprinkle a tsp of Red Chilli Flakes and 3 tsp of finely chopped Parsley . Top with a cup of grated Mozarella Cheese and place under broiler on High for 5 minutes or until the cheese gets golden brown spots. Garnish with more Parmesan Cheese and Parsley , if preferred. Serve hot.

Preheat the oven to 350F and line the cookie sheet with aluminium foil or parchment paper. Cinnamon Sugar - In a small bowl, add 2 tbsp of Sugar and 2 tsp of Cinnamon and mix well. Keep aside. In a bowl, melt a cup of unsalted Butter and add in 1 1/4 cup of White Sugar and 1/4 cup of Brown Sugar . Beat the mixture until creamy. Add in 1/2 tsp of Vanilla Extract and 2 Eggs , beating on low till smooth mixture consistency is reached. Add a tsp of Cinnamon, 2 tsp of Baking Powder, 1/2 tsp of Salt and slowly incorporate 2 1/4 cups of All Purpose Flour . Do not over mix. Cover the bowl and put in the freezer for 15 minutes. Take the bowl out of the refrigerator and taking a 1 1/2 tbsp of dough at a time, make a round balls with all the dough. Now roll each ball in the cinnamon sugar and place on the prepared cookie sheet, about an inch apart. Lightly press the ball to flatten it on the top.  Bake for 11 minutes and serve. 

Peel and dice a Mango and a Banana into a blender. Add 1 1/4 cups of Milk, a scoop of Vanilla Icecream, a tbsp of Sugar / Honey and process until smooth. Pour into glasses and serve immediately. 

Wash 5 large Limes and remove the peel for 3 of them. Cut them into 1/8ths and remove the white pith. Add them and 6 cups of Cold Water to the blender and pulse 7-8 times. Strain the juice through a strainer by pressing the pulp against it.  Add the strained liquid back to the blender along with a can of Condensed Milk (14 oz) and pulse until creamy and frothy. Add Ice as needed and blend again few times. Serve cold with a slice of lime .

Wash and drain 6 chicken drumsticks and make 3-4 slits all the way to the bone and add them to a mixing bowl.  In a small mixing bowl, take 2 tbsp of Yogurt,  a pinch of Turmeric Powder, 1/2 tsp of Cumin Powder, a tsp of Tandoori Masala, a tsp of Red Chilli Powder, a tsp of Ginger Garlic Paste, Salt as needed,and a tbsp of Lemon Juice . Mix well and add this mixture to the drumsticks. Rub in the mixture into the chicken and keep aside for 30 minutes. Add a tbsp of Oil and massage the chicken and set aside to marinate for 4-5 hours. Take a small saute pan and add a tsp of Ghee to it. Once hot, add 2 tbsp of Chickpea Flour and saute till the raw smell disappears. Remove from heat and add it, 2 tbsp of Yogurt and some minced Mint leaves to the chicken and set aside for an hour. Preheat the oven to 490F and in the meantime arrange the drumsticks on a aluminium foil lined pan. If there is any marinade left, pack it on the drumsticks. Reduce the heat to 400F and ...

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.