Hearty Spices

Press 'Saute' on the Instantpot and heat 1/2 cup of Ghee. Add 2 cups of Almond Flour and sauté for 2 minutes until the raw smell disappears.  Stir continuously to avoid burning at the bottom and press 'Cancel'. Add 2.5 cups of Milk / Water, a pinch of Yellow color, a cup of Sugar and mix well until no lumps are seen. Deglaze the pot, close the lid and turn the pressure valve to 'Sealing' position. Set the pot to 'Manual' and set the timer to 0 minutes. Once the pot beeps, do a quick release of the pressure. Add a tbsp of Ghee, 1/2 tsp of Cardamom Powder and cook the halwa till it reaches a pudding consistency. (10 minutes). Remove the halwa to a serving bowl and garnish with 2 tbsp of Slivered Almonds .

Drain and absorb the 14 oz of Tofu with some paper towels. Cut into small cubes and put them into a mixing bowl. Cut 1/2 Yellow onion into big pieces and add to the mixing bowl. Add a tsp of Ginger Garlic Paste, Salt to taste, a tsp of Red Chilli Powder, a pinch of Turmeric, a tsp of Cumin Powder, a tsp of Garam Masala Powder, a tsp of Onion Powder, a tsp of Garlic Powder, few chopped Curry Leaves, 2 tsp of Oil and mix well till tofu gets coated. Preheat the air fryer to 350 F for 5 minutes. Add the coated tofu to the air fryer pan in a single layer and cook for 10 minutes while shaking the pan in between.  Serve hot.

Prep - Submerge 14 oz of Tofu in a bowl of Warm Water along with a tsp of Salt for 15 minutes. Drain the water, wrap in paper towels to remove the excess moisture and cut into bite sized pieces. Wash, drain and cut a Green Capsicum into bite sized pieces and keep aside. Dry roast a tsp of Coriander Seeds and a tsp of Cumin seeds and grind to rough powder. For Coating the Tofu, take a bowl and add a tbsp of All Purpose Flour, 1/4 tsp of Red Chilli Powder and 1/2 tsp of Black Pepper . Toss the diced Tofu in the mixture for couple seconds and saute them on medium heat immediately in 3 tbsp of Oil in a nonstick pan until they are golden brown. Remove them into a bowl and keep aside. In the same pan, saute the diced Green Capsicum pieces on medium heat until slight brown spots appear on them. Remove them into a bowl and keep aside. In the same pan, saute a tsp of Cumin seeds . Add a finely chopped Onion and sprinkle Salt, saute until golden brown. Add 2 tsp of Ginger Garlic Paste, ...

Wash, drain and soak 1/2 cup of Masoor Dal and 1/2 cup of Toor Dal in a bowl for 30 minutes. Clean, peel and chop upto 2 cups of Veggies (Bottlegourd, Drumsticks, Carrots, Eggplant) and set aside. Press 'Saute' on the InstantPot and once hot, add 2 tbsp of Oil . Add a tsp of Mustard Seeds, a tsp of Cumin Seeds, 1/2 tsp of Fenugreek Seeds, 4 crushed cloves of Garlic, and saute of 30 seconds. Add a thinly sliced Onion, 3 slit Green chillies, 4-5 Curry Leaves, a pinch of Turmeric Powder and saute until the onions are transparent. Add a finely chopped Tomato and let cook for another 2 minutes. Add the chopped veggies, Salt to taste, a tsp of Red Chilli Powder, 3 cups of Water and cook for 4 minutes. Add the soaked dals, 3 cups of Water and mix well. Close the lid and set the whistle to 'Sealing' mode and pressure cook for 8 minutes. Do a 'quick release' and open the lid. Add 2 tbsp of Tamarind Paste, a tsp of Sambar Powder (optional) and let it boil on 'Sau...

Add 15 oz of Ricotta Cheese, a cup of Sugar and 1/3 cup of Water to the Instantpot and mix well. Close the lid and set the valve to "Sealing" and cook on "High" pressure for 11 minutes. Quick release the pressure.  Start the Instantpot on "Saute", add 1/2 cup Ghee, a tsp of Cardamom Powder and 3 cups of Milk Powder to the pot. Mix until well combined stirring until well combined.  Pour the mixture into a parchment lined 8x8 pan. Sprinkle 2 tbsp of Chopped Pistachios and dry Rose petals over it.  Let the mixture cool down for an hour and then refrigerate overnight to set. 

Wash and soak 1 1/2 cup of Basmati Rice in a bowl for 30 mins. Press 'Saute' and add 2 tbsp of Ghee to the instantpot. Saute a tbsp of Cashews until golden brown. Add a small Bay Leaf, a Cinnamon stick, few Cardamoms and Cloves to the pot and saute for 30 seconds. Add a thinly sliced Onion, 2 slit Green Chillies and saute until the onions are golden brown. Add a tsp of Ginger Garlic paste, a pinch of Turmeric Powder, Salt as needed, a tsp of Red Chilli Powder, a tsp of Garam Masala Powder and saute for another 30 seconds. Add 2 finely chopped Tomatoes and saute until they turn mushy. Add 2 1/4 cups of Water and press 'Cancel', while scraping away all the bits from the bottom of the pot. Add the drained rice and secure the lid in 'Sealing' position. Press 'Manual' and pressure cook for 5 minutes. Once the instantpot beeps, release the pressure manually after 2 minutes. Fluff up the rice and serve warm with a dollop of Ghee and yogurt.

Take cleaned and drained 350 gm of Mutton, cut into big pieces in a mixing bowl. Add 1/2 cup of Fried Onions, a bunch of chopped Mint Leaves and a bunch of chopped Coriander Leaves, 1/2 tsp of Turmeric Powder, 1 Bay Leaf, a tbsp of Ginger Garlic Paste, Salt as needed, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Garam Masala, 4 Cardamoms, 5 Cloves, an inch of Cinnamon, 3 tbsp of Oil, 3 tbsp of Ghee and massage the masalas into the mutton pieces for 10 minutes. Add a tbsp of Red Chilli Powder, 2 tbsp of Raw Papaya Paste / 2 tbsp of Lemon Juice, a tsp of Shahjeera, 300 gms of Yogurt and massage the mutton pieces well for 5 minutes. Cover the bowl and marinate in refrigerator for atleast 4 hours or more. Soak 1 3/4 cup of Basmati rice  for 30 minutes and keep aside. Add the mutton and the masalas to a pressure cooker and cook for 5-6 whistles on low-medium heat. Add the cooked mutton to a heavy bottomed pan and keep aside.  Heat 2 litres of Water in a saucepan and...

Soak a cup of White / Green Peas in Water for 6 hours. Pressure cook the peas with 2 medium Potatoes, washed, peeled and cut into pieces and a Clove, 3 cups of Water, a pinch of Turmeric for 6 whistles on medium heat. After cooled, mash the peas and potato lightly. Heat 2 tbsp of Oil in a pan. Add 3/4 tsp of Cumin, a tsp of Fennel Seeds, a Bay Leaf, a Cinnamon and saute for 2 minutes. Add a finely chopped Onion and saute till golden brown. Add a tsp of Ginger Garlic Paste and saute for 2 more minutes. Add a finely chopped Tomato, 1/2 cup Mint Leaves, 3/4 cup Coriander Leaves and cook for another 3-4 minutes. Add a tsp of Red Chilli Powder, Salt as needed, a tsp of Garam Masala, 1/2 tsp of Coriander Powder, 1/4 tsp of Cumin Powder and a cup of Water as needed. When the gravy is cooked, add the mashed peas mixture to it and mix well. Cook until the curry comes together. Remove from heat. Add 5-6 Puris or Papdis to a plate. Add the prepared gravy over them. Garnish with a tsp of C...

Stir in a tbsp of Instant Coffee in a tbsp of Hot Water in a bowl and keep aside. In a large bowl, beat a cup of Butter for about 45 seconds and add 3/4 cup of White Sugar, 3/4 cup of Brown Sugar, 2 tsp of Cinnamon, a tsp of Baking Powder, 1/2 tsp of ground Nutmeg, 1/4 tsp of Baking Soda, 1/4 tsp of Salt, 1/4 tsp of Ground Cloves, a tsp of Vanilla and blend well till incorporated. Add in 2 Eggs , the prepared Coffee and mix well. Beat in the 2 1/4 cup of All Purpose Flour until well combined. Cover and chill for 2 hours. Preheat oven to 325 F. Line a cookie sheet with parchment paper or lightly grease. Shape the dough into 1-inch balls and place them 3 inches apart. Bake for 10-12 minutes or until the edges are set. Allow to cook on the cookie sheet for 3-4 minutes before moving them to a wire rack.

De-husk 4 ears of sweet corn (~ 3 cups of Corn Kernels) and pressure cook them for 2 whistles on medium heat. After they are cooled, run a knife to separate the kernels from the cob into a bowl.  To the bowl, add a 1/2 finely chopped Red Onion, 1-2 finely minced Green Chillies, 1/2 cup of Chopped Cilantro, Juice of a Lime, Salt to taste, 1/4 tsp Red Chili Powder, 1/4 tsp Cumin Powder, 1/2 finely chopped Tomato (optional)  and mix well.  Serve with Tortilla chips.

Clean and drain 250 gm of cooked, deveined and peeled Shrimp into a bowl. Add 1 1/2 tsp of Ginger Garlic paste, a tsp of Red Chilli Powder and a pinch of Turmeric and give it gentle mix. Set aside for 30 minutes. Wash and drain 1 1/2 cups of Basmati Rice into a bowl. Soak in 1 1/2 cups of Water. Set aside for 30 minutes. Click on "Sauté" on the Instantpot and after a minute, add 3 tbsp of Oil . Once the oil is hot, add the marinated shrimp gently to the oil and cook until the oil separates. Push the shrimp to one side of the pot and add 2 Cloves, 1 Cardamom, 1/2 inch Cinnamon, 1/2 Bay Leaf, 1/2 Star Anise, 1/2 thinly sliced Onion and sauté for 3-4 minutes. Add Salt as needed, 1/2 tsp of Ginger garlic paste and cook till the raw smell disappears. Add a finely chopped Tomato, 1/2 tsp Garam Masala Powder, 1/2 tsp Coriander Powder and keep stirring. Add 1/4 cup of Chopped Coriander Leaves and 1/4 cup chopped Mint Leaves and give it  good stir. Add the water from the set asi...

Start the Instantpot in "Saute" mode. Add 2 tbsp of Ghee and a Cinnamon Stick, a Bay Leaf, 2 Cardamoms, 4 Cloves and a tsp of Cumin Seeds . After 30 seconds, add 1/4 cup of Cashews and roast till golden brown. Add a sliced Onion, 2-3 Slit Green Chillies and cook until the onions turn golden brown. Add a tsp of Ginger Garlic paste and cook for another minute. Add a chopped Tomato, 1/4 cup of Peas and cook for another 2 minutes.  Click on "cancel" and add 1 1/2 cups of Water, a cup of Basmati Rice, a tsp of of Salt, a tsp of Coriander Powder, a tsp of Garam Masala, 1/2 tsp of Red Chilli Powder and give it a good stir. Set the Instantpot to "Manual" and pressure cook for 5 minutes on Sealing mode. After the time is up, allow the pressure to be naturally released. Open the lid and fluff up the rice with a fork. Garnish with chopped Coriander Leaves and serve warm with Potato chips and Raita.

Heat 3/4 cup of Oil in a bowl and keep aside.  Take a cup of Chickpea Flour / Besan in a bowl, add the hot Oil to it and whisk until smooth.  Heat a pan with a cup of Sugar and 1/2 cup of Water until the sugar melts. Bring to a boil and cook till one-string consistency is reached. Add the besan mixture and mix well. Then add the 3/4 cup of warm Ghee and mix well until the mixture is thick and smooth. Cook on medium heat for 5 minutes until it gets thick and bubly. Now, remove from the heat and continue to mix for another minute. Pour the mixture into a greased pan/mould and spread evenly. Allow to cool for 15 minutes, unmould and slice.

Wash, drain and soak 500 gms of diced boneless chicken in a bowl with Salt Water. In a bowl, take 1/3 cup of Cracked Wheat, a tbsp of Rice, 1 1/2 tbsp of Oats, a tbsp of Urad Dal, 1/2 tbsp Masoor Dal, 1/2 tbsp of Moong Dal, a tbsp of Chana Dal, a tsp of Sesame Seeds, Water as needed and soak for atleast 4 hours. After 4 hours, drain the water and grind the pulses to a fine, smooth mixture adding water as needed.  In a pressure cooker, add 4 tbsp of Ghee and heat it. Once hot, roast 1/2 cup of Cashews and drain them into a plate once they are golden brown. In the same ghee, add 12 Almonds and roast till nice aroma emanates. Drain them on to the same plate and add 15 Pistachios and roast and drain as well. In the same ghee, add a Cinnamon Stick, 4 Cardamoms, 5 Cloves, 1 tsp of Black Peppercorns, a tsp of Shahijeera, a small sliced Onion and roast till golden brown. Add 2 tsp of Ginger Garlic Paste and roast for 2 minutes. Add the chicken, 3-4 Slit Green chillies and cook on hi...

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.