Hearty Spices

Prepare the Paste: Blend 14 paan leaves with 1 tin of condensed milk until smooth.  Toast the Coconut: Heat 2 tsp of ghee in a pan over medium heat. Add 1/2 cup of desiccated coconut and toast until fragrant.  Thicken the Mix: Pour the paan paste into the pan with the coconut. Cook, stirring continuously, until the mixture thickens to a fudge-like consistency (similar to Kalakand or milk peda), then remove from heat and let cool.  Shape and Stuff: Flatten a small portion of the cooled mixture in your palm, place 1 tsp of gulkand in the center, and fold the mixture over to completely enclose it. Roll gently to form a smooth ball.  Finish and Chill: Roll the stuffed balls in extra desiccated coconut or dip in melted white chocolate. Transfer to the fridge for 1 hour to set before serving.

Preheat oven to 325F and prepare a 8x5 loaf pan with parchment paper. In a medium bowl, add 1/2 cup of Vegetable Oil, an Egg, 1 1/8 cup of Sugar, 1/4 tsp of Salt, a tsp of Baking Soda, 1/2 tsp of Cinnamon, 2 tbsp of Buttermilk, a tsp of Vanilla and 3 extra ripe Bananas and mix well. Add 2 cups of  All purpose Flour and mix well. After pouring into loaf pan, sprinkle 1/2 of chopped Walnuts  on top of the batter.  Bake for 60 minutes or until the knife comes out clean.  Notes - To make 2 tbsp of Buttermilk, add 2 tbsp of Milk and mix in 1/4 tsp of Lemon Juice . Keep aside for it to curdle. 

Rabri: Take 1 litre of Milk, 1/2 cup of Heavy whipping cream and bring to boil in a saucepan. Add 1/2 cup of Sugar, 1/2 tsp of Cardamom Powder, 2 tsp of Kewra / rose water and mix until the sugar is dissolved.  Take 4 tbsp of Corn Flour, 1/2 cup of Milk in a cup and mix well without lumps. Add this mixture to the above boiling milk mixture and cook until it thickens (like batter consistency). Remove from heat and let it cool. Caramel Sauce : Take 1/2 cup Sugar in a saucepan and heat on low heat until it turns brown. Gently stir the pan few times in between to avoid burning and to mix. Add a cup of Milk and mix well until the caramel dissolves. Add 1 1/2 cup of Milk powder  and mix until combined. Reduce to low heat and add 1/2 cup of heavy Whipping Cream , mix well. Once it thickens, remove from heat and let it cool. Fill into piping bag.  Bread: Take 8 slices of White Bread and remove the edges. Cut them into half and deep fry them until golden brown. Drain and kee...

In a microwaveable bowl, mix 1 1/2 cups of Milk Powder, 7 oz of Condensed Milk, 250 ml heavy Whipping Cream, 5 tbsp of Rose Sherbat . Microwave for a minute and stir well. Microwave for another 30 seconds and stir well. Repeat 3 more times. Add a tsp of Rose Water, mix well and let it chill in the refrigerator. Whipped Cream: In a bowl, whip or beat the 2 cups of Heavy Whipping Cream with an electric beater on high speed until soft peaks are formed. Add 8 tbsp of Confectioner's Sugar, 4 tbsp of Milk Powder, a tsp of Rose Water and beat on low speed till soft peaks form.  Remove the rose rabri from the refrigerator and mix well to break any solids. Fold half of the prepared whipped cream into the rose rabri. Fill the shot glasses with the mousse, pipe the remaining whipped cream on top to garnish and refrigerate until ready to serve. Serves about 25 shots.

Heat the oven to 350F.  Take 1/3 cup of Butter in a mixing bowl and soften it at room temperature. Add a cup of Sugar, a tsp of Vanilla essence, 1 1/2 tsp of Baking Powder, 1/2 tsp of Salt and beat till fluffy. Add 2 Eggs to it and continue to beat for another 2 minutes. Add a tbsp of Lime Zest, a tbsp of Lime Juice, 1/2 cup of Buttermilk and 1 1/2 cup of All Purpose Flour in batches while mixing continuously.  Prepare the loaf pan with parchment paper and add the batter to it. Bake for 50-55 minutes or until a toothpick test passes. Remove from oven and let it cool. Glaze (optional) - Mix 3/4 cup of Powdered Sugar with 1-2 tbsp of Lime Juice, according to the taste. Mix well till a smooth glaze is formed. Pour the glaze over the cooled bread and serve.

In a mixing bowl, sieve a cup of All Purpose Flour, 1/2 cup of Chickpea flour, 2 tbsp + 1 tsp of Semolina, 1/2 cup Powdered Sugar, a tsp of Cardamom Powder, 1/4 tsp of Salt . Melt 1/2 cup of Butter in a microwave for few seconds until soft. Add the butter to the mixing bowl and mix well. Make lemon sized balls of the dough and flatten them slightly. Place them on a prepared pan (line a pan with parchment paper), make a slight indentation and place a slivered Almond or sliced Pistachio on it. Refrigerate for 20 minutes. Preheat the oven to 375F. Place a baking pan upside down and then place the prepared cookie pan on top of it. Bake for 12 minutes. Allow to cool for few minutes before serving. 

Start the Instantpot on "Saute" and add a tsp of Ghee to the pot. Add 1/2 cup of Vermicelli and roast for 5 minutes. Press "Cancel" once the vermicelli is golden brown.  To the pot, add 1/ 2 cup chopped nuts (Cashews, Almonds, Walnuts and Pistachios), 1/4 cup of Sugar, a tbsp of Raisins,  3 cups of Milk, a tsp of Cardamom Powder and mix well.  Close the lid with the vent on "sealing position" and select "Porridge" mode and cook for 6 minutes. Let the pressure release naturally. Serve warm or cold.

Cake -  Preheat the oven to 350F. In a medium bowl, take 1 1/2 cups of All Purpose Flour, 1 1/2 tsp of Baking Powder, 1/4 tsp of Salt, 1/2 tsp of Baking Soda and set aside. In another medium bowl, add 5 Eggs, 3/4 cup of Powdered Sugar and beat until fluffy for 3-4 minutes. Add 1/2 cup of Oil and 1/2 tsp of Rose Essence, 2 tbsp of Rose Syrup and beat well for another minute. Add 1/4 cup of chopped mixed nuts (Cashews, Almonds and Pistachios) and few drops of Red color and fold in with a spatula. Prepare a 7x11 baking dish by spraying oil and pour in the batter into it and bake for 32 minutes. Let it cool. Once cooled, poke holes in the cake with a wooden skewer. Rose Milk - In a bowl, add 3 cups of Milk, 200 ml of Whipping cream, 1/3 cup of Rose Syrup, 1/4 cup of Powdered Sugar and whisk until smooth. Gently and evenly pour the Rose milk on cake and let the cake absorb all of the Rose milk. Cling wrap the cake and refrigerate for an hour. Rose Frosting - Take 300 ml of heavy ...

In a pan, heat a tbsp of Ghee and roast 2 tbsp of Cashew nuts, 2 tbsp of sliced Almonds and a tsp of Raisins until golden brown and keep aside. Roast 3/4 cup of Moong Dal in a pressure cooker pan for 2 minutes. Add 2 1/4 cup of Water to it and pressure cook for 3 whistles.  Add a cup of Jaggery and 1/4 cup of Water in a saucepan and on low heat dissolve all the jaggery. Add the cooked Dal and a tsp of Ghee to the Jaggery saucepan and let it boil for 2 minutes, while mixing well. Add a cup of Coconut Milk and simmer for 2 mins, while stirring well.  Add the roasted nuts, 1/4 tsp of Cardamom Powder and 1/4 cup of Coconut milk and stir well. Remove from heat and serve warm.

Add 15oz of Ricotta Cheese, a pinch of Saffron and a tbsp of Milk in a bowl. Mix well until combined. Microwave for 3 sets of 3 minutes each checking in between. Add 5 tbsp of Condensed Milk, a pinch of Cardamom Powder and mix well. Microwave 2 mins at a time until the mixture comes together. Let it cool.  Make small balls out of the cheese and press in a nut or garnish with crushed  rose petals .

Preheat the oven to 350F and prepare a 8x8 baking pan with parchment paper. Melt 1/2 cup of Butter in a mixing bowl. Add 2 eggs, 2/3 cup of Sugar, a tsp of Vanilla essence, 1/2 tsp of Salt, 1/4 tsp of Baking Soda and whisk until smooth. Add a cup of All Purpose Flour and stir in until just combined. Add 20 oz / 2 cups of crushed Pineapple (reserve 3-4 tbsp of Juice for later) and stir to combine. Turn the batter into the prepared pan, smoothing the top. Bake for 40 minutes or until it passes the toothpick test. Set the cake on wire rack until it cools down. Glaze - Add 2 cups of Confectioner's Sugar, 3-4 tbsp of reserved Pineapple Juice and whisk vigorously until smooth. Using a paring knife / skewer, poke the cake in multiple spots. Evenly pour the glaze over the cake slowly until all of it soaks in. Let it rest for couple hours before serving.

Preheat oven to 350F and line a 8 inch baking pan with parchment paper. In a bowl, beat an Egg, 1/2 cup of Buttermilk, 1/4 cup of Oil, a tsp of Vanilla Essence and a cup of Sugar . Add a tsp of Baking Powder, 1/2 tsp of Baking Soda, 1/4 tsp of Salt, 1/2 cup of unsweetened Cocoa, a cup of All Purpose Flour and mix well. Add 1/2 cup of hot fresh brewed Coffee to the mixture and combine until batter is formed.  Pour the batter into the prepared plan and bake for 35 minutes or until the toothpick test passes. Allow the cake to cool. Ganache - Heat a cup of Heavy Whipping Cream in a bowl, to it add 2 cups of chocolate chips and let it sit.  After 2 minutes, mix well to form a silky smooth ganache. Cover and allow ganache to set for couple more minutes before topping the cake.

Take 1/2 cup of Heavy Whipping Cream and beat till stiff peaks are formed. To it, add 1/3 cup of Mango Pulp, 2 tbsp of Condensed Milk and gently mix with the spatula. To it add 1 1/4 cup of Chopped Fruits (Grapes, Strawberries, Pineapple, Banana etc), 2 tbsp of broken Cashews and a tbsp of Tuti Fruti. Serve chilled.

Clean and cut 1 lb boneless Chicken into bite sized pieces and set aside in a pan. To it, add 1 1/2 tbsp of Lemon Juice, 1 tbsp of minced Mint Leaves, 1/4 tsp of Turmeric, 1 1/2tsp of Garam Masala, 1 1/2 tsp of Red Chilli Powder, 1 large chopped Onion, 1 tbsp of Ginger Garlic Paste, a tbsp of Ghee, a tsp of Salt and mix well. Cover Cook on low flame to medium heat until chicken is tender and cooked. If there is moisture in the pan, increase the heat to medium and saute until all the moisture evaporates.  Move the chicken to a side of the pan and add 2 tbsp of Ghee, saute 3 finely minced Garlic cloves, a sprig of Curry Leaves and 3-4 sliced Green Chillies until crisp. Mix the chicken and the ghee mixture and saute until the Chicken starts to roast well. Sprinkle 1/2 tsp of Black Pepper, Salt as needed and roast for 2 more minutes. Garnish with chopped Coriander leaves and remove from heat. Serve hot with rice.

Take a small bowl with 2 tbsp of Ragi Flour and 1/4 cup of Water . Prepare a smooth lump-free batter. Keep aside. In a large vessel, take 1 3/4 cup of Water, 1/4 tsp of Salt, 1/2 tsp of Ghee and mix well. Add in the prepared ragi flour mixture and stir continuously until the mixture thickens and turns glossy and there are no lumps. Once the mixture is glossy, add a cup of Ragi Flour and make sure to spread the flour. DO NOT Mix the flour for 2 minutes and turn the heat to low. After 2 minutes, slightly spread the flour and allow to boil for 5 minutes. Now take a wooden stick and mix continuously until the mixture comes together. Cover and simmer for 3 minutes or until the mixture turns glossy. Give a good mix again and make sure to check the mixture is non sticky. Let it cool slightly, and then take a ball-sized mixture into a ghee greased bowl. Shape to round ball with hand by moving the ghee bowl around. 

In a pan, heat a tbsp of Ghee and add 3 cups of Phool Makhana to it. Tossing ocassionally, roast for 5 minutes on medium heat. Transfer to a plate and in the same pan, add 2 tsp of Ghee . Add 3 cloves of crushed Garlic and saute until it is fragrant.  Switch off the heat and add a tsp of Red Chilli Powder, 1/4 tsp of Turmeric Powder, Salt to taste and give it a good mix. Add the toasted phool makhana to the pan and toss to evenly coat.

Preheat the oven to 400F and line the muffin pan with liners. In a large bowl, whisk together 1/2 cup of Vegetable Oil, a cup of Sugar, 2 Eggs, 3/4 cup of Milk, 2 tsp of Vanilla Extract . Then add 1/2 tsp Salt, 1/4 tsp Nutmeg, 1 tsp ground Cinnamon, 1 tbsp Baking Powder and 2 1/2 cups of All Purpose Flour and mix well. Fold in 1 1/2 cups of Chopped Apples. Divide the batter into muffin cups. In a small bowl, mix together 2 tbsp of Sugar and a tsp of Ground Cinnamon . Generously sprinkle on top of each muffin.  Bake for 20 minutes or until it passes the toothpick test.

 Wash 

Cook a cup of Quinoa in 2 cups of Water in an instant pot on Manual for 12 minutes. Once the quinoa is warm, add 1/2 cup Milk and mix well.  Take 1/4 cup of Grated Carrot, 1/4 cup of Cucumber in a bowl and mix Salt to taste . Add 2 1/4 cup of Yogurt to it and mix well. Add it to the Quinoa bowl. Heat 1 1/2 tbsp of Oil in a sautepan. Once hot, splutter 1/2 tsp of Mustard Seeds, 1/2 tsp of Chana Dal, 1/2 tsp of Urad Dal and sauté until golden brown. Add few broken Cashewnuts and sauté till golden brown. Add a tsp of grated Ginger, a sprig of Curry Leaves, a tsp of minced Green Chillies, a broken Red Chilly and a pinch of Hing and saute for a minute. Remove from heat and pour it over the quinoa.  Serve after a quick mix with pickle.  

Press "Saute" on the Instantpot. Heat a tbsp of Ghee and splutter 1/2 tsp of Cumin Seeds and a Bay Leaf . Add 3 chopped Green Chillies, an inch of Ginger, finely minced and a finely chopped Onion . Saute till the onions turn light brown.  Add 1/2 cup of diced Carrots, 1/2 cup of chopped Green Beans, 1/2 cup of Peas, a chopped Tomato and cook for a minute.  Take 1/2 of Quinoa and 1/2 cup of Moongdal in a bowl. Wash, drain and keep aside. Now add the Quinoa, Moongdal, 3 cups of Water, Salt to taste, a tsp of Turmeric Powder, 1/2 tsp of Coriander Powder, 1/2 tsp of Red Chilli Powder, a tsp of Garam Masala Powder , mix well and deglaze the pot. Switch off the Instantpot. Close the lid and turn the vent to "Sealing". Select "Manual" option and set the time for 5 minutes. Once the Instantpot beeps, allow the pressure to naturally release for 10 minutes before removing the lid.  Open the lid, squeeze 1/2 a Lemon's juice over the quinoa. Fluff it up with ...