Savor Sphere

Ingredients: 1 cup yellow lentils, washed and sorted 2 cups water 1 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon garam masala 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 tablespoon oil 1 onion, chopped 2 cloves garlic, minced 1 inch ginger, minced 1 green chili, chopped (optional) 1/2 cup chopped cilantro Instructions: In a large pot, combine the lentils, water, turmeric powder, coriander powder, cumin powder, garam masala, salt, and cayenne pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lentils are soft. Meanwhile, heat the oil in a small skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and green chili (if using) and cook for 1 minute more. Stir the onion mixture into the lentils and simmer for 5 minutes more. Stir in the cilantro and serve hot. Tips: For a thicker curry, mash some of the lentils with the back of a spoon. To make this dish...

Ingredients: 1 tablespoon vegetable oil 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon minced ginger 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon cayenne pepper 1/2 teaspoon garam masala 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (14.5 ounce) can diced tomatoes, undrained 1 cup chicken broth 1/4 cup heavy cream 1/4 cup chopped fresh cilantro Instructions: Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside. Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes. Add the coriander, cumin, turmeric, cayenne pepper, garam masala, salt, and pepper and cook for 1 minute more. Stir in the tomatoes, chicken broth, and heavy cream. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked...

  Ingredients: 1 cup moong dal 1 cup water 1 cup milk 1/2 cup jaggery 1/2 teaspoon cardamom powder 1/4 cup raisins 1/4 cup cashews Instructions: Rinse the moong dal in cold water until the water runs clear. In a pressure cooker, combine the moong dal, water, and milk. Close the pressure cooker and cook on high heat for 5-6 whistles. Once the pressure has released, open the pressure cooker and stir in the jaggery, cardamom powder, raisins, and cashews. Cook over low heat for 5 minutes, or until the jaggery has melted and the payasam has thickened slightly. Serve hot or cold. Tips: For a richer flavor, use whole milk instead of skim milk. If you don't have a pressure cooker, you can cook the moong dal in a pot on the stovetop. Just bring the water to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the moong dal is soft. You can add other ingredients to your payasam, such as almonds, pistachios, or dried fruit. Serve parupu payasam warm or chilled. It is a d...

Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1 tablespoon olive oil 1 large onion, chopped 2 bell peppers, chopped 4 cloves garlic, minced 1 teaspoon minced fresh ginger 2 tablespoons curry powder 1 teaspoon ground turmeric 1/2 teaspoon ground allspice 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (14.5 ounce) can diced tomatoes, undrained 1 (15 ounce) can coconut milk 1/2 cup chicken broth 1/4 cup chopped fresh cilantro Instructions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside. Add the onion, bell peppers, garlic, and ginger to the pot and cook until softened, about 5 minutes. Add the curry powder, turmeric, allspice, cayenne pepper, salt, and pepper and cook for 1 minute more. Stir in the tomatoes, coconut milk, and chicken broth. Bring the mixture to a boil, then reduce heat to low and simmer for 30 mi...

  Ingredients: 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder ¼ teaspoon salt 1 egg, beaten 1 cup milk 2 ripe bananas, mashed 2 tablespoons butter, melted Maple syrup, for serving Instructions: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the egg, milk, and mashed bananas. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. Heat a large skillet or griddle over medium heat. Grease the pan with butter or cooking spray. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown. Serve immediately with maple syrup. Tips: For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. If you want to add some extra flavor to your pancakes, you can add in some chocolate chips, nuts, or fruit. You can also make your pancakes ahead of time and freeze them. To do this, cook the pancakes ac...