Simple recipes, real spice

Ingredients

• 2 cups milk (dairy or plant-based)
• ½ tsp AKK Turmeric Powder
• 1 small piece jaggery or 1 tsp honey, to taste
• 1 pinch black pepper
• ¼ tsp ghee (optional)

Method

1. Gently heat the milk in a saucepan on a low-medium flame.
2. Add the turmeric powder and black pepper and whisk well so there are no lumps.
3. Simmer for 3–4 minutes, stirring occasionally.
4. Turn off the flame and stir in the jaggery or honey, and ghee if using.
5. Pour into cups and serve warm.

Ingredients

• 1 cup toor (arhar) dal, washed
• ½ tsp AKK Red Chilli Powder
• ¼ tsp turmeric powder and salt, to taste
• 2 tbsp ghee or oil
• 1 tsp cumin seeds, 2–3 dried red chillies
• 3–4 garlic cloves, sliced; 1 tomato, chopped
• Fresh coriander leaves, chopped

Method

1. Pressure-cook the dal with turmeric, salt and 3 cups of water until soft (3–4 whistles).
2. Heat ghee or oil in a small pan and add the cumin seeds.
3. Add dried red chillies and garlic; sauté until golden.
4. Stir in the red chilli powder and tomato; cook for 2 minutes.
5. Pour this tempering over the dal and simmer for 5 minutes.
6. Garnish with coriander and serve hot with rice or roti.

Ingredients

• 1 cup fresh coriander leaves
• 1 tsp AKK Dhaniya Powder
• 2 green chillies, 1 small piece ginger
• 1 tbsp roasted chana dal or peanuts
• Juice of ½ lemon, salt to taste
• 2–3 tbsp water

Method

1. Wash the coriander leaves well and roughly chop them.
2. Add coriander, dhaniya powder, green chillies, ginger and chana dal to a blender.
3. Add lemon juice, salt and a little water; blend until smooth.
4. Adjust water, salt and lemon to taste.
5. Serve fresh with snacks, parathas or as a side.

Ingredients

• 4 medium potatoes, boiled and cubed
• ½ tsp AKK Turmeric Powder
• 1 tsp AKK Red Chilli Powder
• 1 tsp AKK Dhaniya Powder
• 2 tbsp oil, 1 tsp cumin seeds
• 1 onion and 1 tomato, chopped
• Salt to taste; coriander leaves to garnish

Method

1. Heat oil in a pan and add the cumin seeds; let them splutter.
2. Add the onion and sauté until light golden.
3. Add the tomato, turmeric, red chilli and dhaniya powder; cook until the tomato softens.
4. Add the boiled potatoes and salt; mix so the spices coat the potatoes.
5. Cook on low flame for 5–7 minutes, stirring occasionally.
6. Garnish with coriander and serve with roti or paratha.