Hearty Spices

Bring 4 cups of Water to boil in a saucepan and add 6 tsp of Instant Coffee powder to it. Let it boil for 3 more minutes and remove from heat. Add a cup of Condensed Milk and mix well. Let it cool for sometime.  Add ice cubes to a tall glass and pour the coffee into it and serve immediately.

Take 500 ml of chilled Milk in a blender and add 2 tbsp of Instant Coffee, 2 tbsp of Sugar, 1/2 cup Nutella, 1/4 cup of whipping cream , Blend well.  Prepare a long glass with drizzled Chocolate syrup on the insides and add 4-5 Ice Cubes , Pour the blended coffee in to the prepared glass and serve with whipped cream on the top. 

In a large bowl,  cream a cup of Butter along with 1/2 cup of White Sugar and 1/4 cup of Brown Sugar until fluffy. Add in a large Egg, 1/4 tsp of Salt, a tsp of Vanilla Extract and 3/4 cups of chopped Pecans and blend well. Gently add in 2 cups of All Purpose Flour and make a soft dough.  Cover with wax paper and refrigerate for 4 hours at least. Preheat the oven to 350F. Remove from the fridge and wax paper. Slice the cookie dough into 1/2 inch slices. Place on a un-greased cookie sheet and bake for 13-14 minutes or until golden. Remove from the oven and allow to cool.

In a saucepan, cook a pack of Chinese Noodles until just right and remove from heat. Drain the noodles on to plate and drizzle some oil on them. Spread the noodles and let them dry completely. Take a wok and heat 3 tbsp of Oil . Break 2 Eggs into a small bowl and beat well. Pour the beaten Egg mixture into the wok and let it cook untouched for a minute. After the omlette is cooked on one side, flip over and break into big pieces, Move the omlette to one side of the pan and add thinly sliced half an Onion, a cup of shredded Cabbage, 1/2 cup of Shredded Carrot, thinly sliced Bellpepper. chopped 3 Spring Onions . Cook on high heat till they are 50% cooked. Add the cooled Noodles and mix well. Add a tsp of Sugar, Salt as needed, a tsp of White Pepper Powder, a tsp of Vinegar, 1/2 tsp of Black Pepper Powder, 1/2 tsp of Light Soya Sauce and toss on high heat. Remove from heat and let it rest for 10 minutes. Serve warm with t omato ketchup.

Dough -  Take a cup of All Purpose Flour, a cup of Wheat Flour, 1/4 cup Sooji, 1/4 tsp of Salt, a tsp of Sugar, 1/2 tsp of Baking Powder, 2 tbsp of Oil in a bowl. Start mixing the dough with a cup of Water, by adding little by little. Knead well for 6 -7 minutes, spread a tsp of Oil over it and set aside covered in a bowl for 30 minutes. Garlic Mixture - In a bowl, melt 3 tbsp of Butter and add a grated or 3 tsp of minced Garlic Cloves, 2 tbsp of minced Coriander Leaves, 1/4 tsp of Red Chilli Flakes and 1/4 tsp of mixed herbs . Make 8-9 golf ball sized balls out of the dough. And start making roti out a ball. Melt the garlic mixture in microwave for few seconds and apply some over the rolled out roti. And then, start pleating it and roll into a ball (to create layers). Roll the pleated ball again into a roti. Use all the other dough balls to make rolled out rotis, stuffed with Garlic mixture. Preheat the griddle on medium heat and put each rolled roti on it and cook until golden ...

Take a cup of Quinoa, 1/2 cup of Rolled Oats, 1/2 cup of Urad Dal, a tsp of Methi Seeds, 1/2 cup of Chana Dal (optional)  in a bowl. Rinse and drain out the water and then soak in 3-4 cups of Water for 5-6 hours. Drain out all the water and blend with required Water to the desired consistency (like pancake batter). Add Salt and mix well. Allow to rest for an hour or can ferment for couple hours before making dosas. Preheat the griddle, spread the dosa batter in the shape of a dosa. Add Ghee, as needed and allow the dosa to become crisp. Remove it on to a plate and serve hot with peanut chutney.

Heat a tsp of Ghee in a pan. Add a cup of Sooji / Semolin a to it and roast till it turns aromatic. Add 1 1/2 cup of Milk to it and keep stirring on medium heat until the rava absorbs the milk. When the mixture separates from pan, remove from heat and let it sit aside with the cover / lid on. Sugar Syrup - In a pan, add 2 cups of Water, 2 cups of Sugar, 2 Cardamom pods and stir continuously on medium until the sugar is melted. Boil for 5 minutes and add a tsp of Rose Water and a tsp of Lemon Juice . Mix well, cover with lid and keep aside. Transfer the rava mixture to a large bowl and add 1/4 tsp of Baking Soda, 1/4 cup of Milk Powder, 1/4 tsp of Cardamom Powder and knead to a smooth dough. Add few tsp of Milk if needed. Separate 1/4th dough into a smaller bowl and add a pinch of Yellow Color, 1/4 cup of Nuts Powder and a tbsp of Milk . Mix well to form a soft dough and make small balls. Pinch Rava mixture and make medium balls until all the mixture is done. Flatten the rava mixtur...

Spice mixture - Dry roast a tbsp of Sesame Seeds, a tsp of Cumin Seeds, 2 tbsp of Peanuts for 2 minutes and remove from heat. Add 4 Garlic Cloves, 2 tbsp of dry Coconut, a tsp of Red Chilli Powder and Salt, as needed to the pan. Grind everything together to make a coarse powder and set aside. Heat a tbsp of Oil in a saute pan and splutter a tsp of Mustard Seeds, a sprig of Curry Leaves . Add f inely chopped 250 gm of washed Green Beans, a pinch of Turmeric Powder, Salt and cook till the beans are slightly tender. Add a tsp of Coriander Powder and add few tbsp of Water . Mix well and cover cook till the beans are tender. Add the prepared spice mixture, mix well and remove from heat.  Close the lid and let it rest for 10 minutes.  Serve hot with white rice and Ghee.

Pappu - Take a cup of Toor Dal, a cup of Mango, cubed into pieces after peeling, 3 slit Green Chillies, 2 1/2 cup of Water in a pressure cooker and cook for 3 whistles. Remove from heat and set aside for 10 minutes. In a tempering pan, add 2 tsp of Ghee, a tsp of Mustard Seeds, a tsp of Cumin Seeds, 2 crushed Garlic Cloves, 2 broken Red Chillies, a sprig of Curry Leaves and let them splutter for 4 minutes. Add this to the "Pappu" mixture along with a tsp of Salt (or as needed).  Serve hot with white rice and ghee. 

Prep - Preheat the oven to 400F. Prepare a baking sheet by lining with aluminum foil. Lay out 6 readymade Naan on it and smear them with 1/2 tbsp Butter each.  Wash, dry and cut a Yellow Bellpepper, an orange Bellpepper and a Green Bellpepper into tiny pieces and put in a bowl. Add a finely chopped Red Onion, finely minced 3 Garlic Cloves, 1/2 cup finely chopped Cilantro leaves, finely minced 2 Green Chillies, Salt to taste, Pepper flakes, if needed  into the bowl and mix well.  Bake the naan for 3 minutes and then spread 1/2 tbsp of Tomato Ketchup, 1/2 tsp Sri Racha sauce . Spread the veggie mixture and then shred some Amul Cheese / shredded mozzarella cheese evenly on top of it. Bake for another 5 minutes and when the cheese is melting, remove and serve warm.

Take a cup of Pancake Mix in a bowl. Add water as needed to make soft dough and keep aside for 15 minutes. Make marble sized balls with the dough and keep aside. Heat 2 cups of Water and 2 cups of Sugar in a saucepan. Add pinch of Saffron strands, 1/2 tsp of Cardamom Powder and stir for 10 minutes on medium heat. Heat oil in a deep pan for deep frying the jamuns. Deep fry the jamuns until golden brown and drain them from oil and put them immediately in the sugar syrup. Allow the jamuns to soak the syrup and serve hot or chilled.

Clean and wash 250 gm of cooked Shrimp and marinate with 1/2 tsp Ginger Garlic paste, 1/4 tsp Red Chilli Powder, a pinch of Salt and a tsp of Lemon Juice. Set aside for an hour. Heat 2 tbsp of Oil in a Pan. Splutter a tsp of Cumin Seeds, few Curry Leaves. Sauté 2 finely chopped Onions till golden brown on low- medium heat. Add in a tsp of Ginger garlic paste, 2 slit Green Chillies, Salt to taste, a pinch of Turmeric Powder and sauté till the raw smell disappears. Add a tsp of Red Chilli Powder, a tsp of Garam Masala powder and mix well. Add the Shrimp and cover cook till the shrimp curls up. Sprinkle water as needed to keep the shrimp moist. Serve hot after garnishing with Coriander Leaves .

Pulagam - Wash together a cup of Moong Dal along with 1 1/2 cup of Rice and pressure cook with a tsp of Salt and 6 cups of Water for 4 whistles. Pachipulusu - Lightly roast a cup of Groundnuts, 1/4 cup of Sesame Seeds and 2 tbsp of Fried Gram / Daliya . Grind them to fine powder, transfer to a saucepan and add a litre of Water . Heat the water-powder mixture in a bowl and add a pinch of Turmeric powder, Salt as needed, 2 tbsp of crushed Jaggery, a tbsp of Tamarind Paste and a tsp of Red Chilli Powder . Mix well and allow to come to a boil on low-medium heat. Add 1/2 an Onion, chopped into pieces on top of the pulusu before serving. Chutney - Saute 1/2 cup of Groundnuts on medium heat until crisp. Remove them into a mixie jar. Lightly saute 2 cloves of crushed Garlic, 1/2 tsp of Cumin Seeds and 3 slit Green Chillies in a tsp of Oil and add them to the groundnuts. Grind them to a smooth chutney adding enough water. Add a tsp of Tamarind Paste, Salt as needed and transfer it into ...

Cut a large Onion into thin slices and saute them in 4 tbsp of Oil until golden brown. Drain and keep aside. In a bowl, take 5 00 gm of cleaned and cut chicken pieces along with 2 tbsp of broken Cashews, 2 tbsp of chopped Almonds, 2 tbsp of chopped Pista, 1/4 cup of whipping Cream, 1/2 cup of yogurt, 1 tbsp of Ginger garlic paste, 2 tbsp of chopped Mint leaves, 2 tbsp of chopped Coriander leaves, 2 slit Green Chillies, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Garam Masala, 2 tsp of Red Chilli Powder, Salt as needed, a pinch of Turmeric Powder, 1/4 tsp of Cardamom Powder, 1 Star Anise broken, 1/4 tsp Black Pepper Powder, an inch of Cinnamon, 4-5 Cloves, a tsp of Shahi Jeera, a Bay Leaf and combine everything. Massage the chicken with the masalas. Add oil from the fried onions,  half of the fried onions, a tbsp of Ghee, a pinch of Saffron  mixed in a tbsp of Water to  the chicken and massage again. Keep aside in the refrigerator for atleast an hour. B...

Pulse 1/2 cup of Rolled Oats into fine powder and keep aside.  Melt a cup of Butter in a medium bowl and add 3/4 cup of Brown Sugar, 3/4 cup of White Sugar and cream together with a hand mixer. Add 2 tsp of Vanilla Extract, 1/2 tsp of Lemon Juice and 2 Eggs and mix well till incorporated. Add the pulsed Oats, 1 1/2 tsp of Baking Soda, a tsp of Salt, 1/4 tsp of Ground Cinnamon, 2 1/4 cup of All Purpose Flour and mix lightly with spatula. Do not over mix.  Add 2 cups of Chocolate Chips and a cup of chopped Walnuts (optional) and mix again. Using an ice cream scoop, scoop 2 tbsp dough into balls in a pan an inch from each other and freeze for 2 hours. Preheat the oven to 350F and bake for 12 minutes. Allow to cool completely before storing.

Clean and cut up to 3-4 places on 6 Chicken Drumsticks and keep aside. Add 2 tsp of Coconut Oil in a pan, saute 2 Red Chillies, 1/2 tsp of Cumin Seeds, a tsp of Pepper Seeds for a minute. Add a finely chopped Onion, 1 1/2 tsp of Ginger Garlic Paste and saute for 4 minutes. Add Salt, as needed, a pinch of Turmeric Powder, a tsp of Coriander Powder and saute for minute. Add a cup of Water to de-glaze the pan and remove from heat. Set aside to cool. Grind to a very smooth paste. Heat a tsp of Coconut Oil in a pressure cooker pan and saute a sprig of Curry Leaves, a finely chopped Onion until the onion is cooked. Add in a chopped tomato and cook until mushy. Add the ground paste, 1/2 cup of Water and mix well. Add the chicken legs and pressure cook for 3 whistles on medium heat. Remove from heat and let the pressure settle on its own. Once done, open the cooker and remove the chicken legs and set aside. Return the gravy to heat and simmer until thick. Once the gravy is thick, add ...

Preheat the airfryer to 380F. Wash, peel and cut 2 large Sweet Potatoes into about 1/4-1/2 inch fries. Place the fries in a bowl of cold water for an hour. Drain the fries and dry them with towels.  Add them to a mixing bowl, add 1 1/2 tbsp of Corn Starch, 2 tsp of Paprika, 2 tsp of Garlic Powder, a tbsp of Olive Oil and Salt to taste . Combine well and spread them out in a single layer in the airfryer basket. Cook for 20-23 minutes, frequently tossing them after every 10 minutes at 380F. Garnish and Serve. Sauce - Add 1/4 cup of Sour Cream, 1 1/2 tbsp of Maple Syrup, 1/4 tsp of Cinnamon, Salt to taste in a small mixing bowl and mix well until combined. Serve with the fries.

Wash and cut 2 Russet Potatoes into about between 1/4 to 1/2 inch fries. (No need to peel). Add them into a mixing bowl of cold water and let sit for 45 minutes. Drain the french fried and dry them with towels. Add the dried french fries to a mixing bowl and mix 2 tsp of Olive oil, Salt to taste and Mixed Pepper seasoning (I use readymade 5 pepper seasoning) as needed.   Preheat the air fryer to 350F. Spread out the fries in a single layer and cook for 15 minutes or until crisp, turning halfway through cooking. Garnish and Serve.

Prep - Keep 12 oz of Cream Cheese on the kitchen counter to bring to room temperature along with an Egg. Preheat oven to 325F and spray the lined 12-count cupcake / muffin pan. Keep aside.  Crust - Take 6 full sheets of Graham Crackers (or 3/4 cups of crumbs) and process them to crumbs. To it, add 3 tbsp of melted Butter and 2 tbsp of Sugar and mix well. Evenly distribute the mixture between all the 12 liners making sure to press down firmly into an even layer. Bake at 325F for 5 minutes. Remove and let cool. Filling - Beat 12 oz of Cream Cheese in a bowl along with 1/4 cup of Sour Cream, 1/2 Sugar until well combined. Add in 3 tbsp of Lime Juice, a tsp of Vanilla Extract, a tsp of Key Lime Zest and a drop of green food dye (optional) . Mix well until incorporated and add a Large Egg to it as well. Mix until combined. Evenly distribute the filling between all the 12 liners.Return to the oven and bake at 325 for 20 minutes or until the top of the cheesecakes are set. Remove from ...

Set the Instantpot on "Saute". Add 2 tbsp of Oil, a small chopped Onion, 3 crushed Garlic Cloves, 2/3 cup of chopped Cilantro and saute for 3 minutes. Stir in 4 cups of Chicken broth, 14.5 oz of diced Fire Roasted Tomatoes, 2 whole Chicken Breasts, a thinly sliced Carrot, a cup of Black Beans, a cup of boiled Corn, 3/4 tsp of Salt, 3/4 tbsp of Cumin Powder, 1/2 tbsp of Red Chili Powder, 1/4 tsp of Cayenne Pepper, 1-2 Bay Leaves and push the chicken to the bottom of the pot.  Lock the lid into place and set on "Pressure Cook" for 10 minutes.  Perform a quick release. Open the lid, remove the cooked chicken breasts with tongs and either chop or shred them. Add the chicken pieces back to the soup. Stir in a cup of Monterey Jack Cheese / any mexican blend cheese . Serve into bowls and garnish with crushed Tortilla chips and 1/2 cup of Monterey Jack / Mexican Cheese blend .