Ingredients

• 8 oz. 60% cocoa bittersweet chocolate, divided 2 cups
• Unbleached all-purpose flour
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/2 cup Butter, softened
• 3/4 cup Wild Hives Forest Honey
• 2 large Eggs
• 1 cup Buttermilk
• 1/2 pint Raspberries

*Makes 18 cupcakes

1. Preheat oven to 350 F.
2. Cut 2 ounces of chocolate into 18 pieces; set aside.
3. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well.
4. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm.
5. Sift together flour, baking soda, baking powder and salt; set aside.
6. In a mixing bowl, cream butter until fluffy. Add Wild Hives Forest Honey and melted chocolate; mix well. Add eggs, one at a time.
7. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined.
8. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin.
9. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter.
10. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean.
11. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.

Puree THE FOOD SELLER MIXED HERBS AND CHILLY GARLIC SAY CHEESE with and shallots for a healthier chip dip. (It's great with veggies or whole-wheat crackers, too!)

Ingredients
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp The Food Seller Pure Ghee

Method
Peel and grate carrots
Put milk and carrots in a heavy saucepan.
Boil till thick, stirring occassionally.
Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add The Food Seller Pure Ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista

Prawns have always been an excellent source of protein and a delightfully-cooling seafood option for a balmy day. So how about livening up your meal with the tongue-tickling tang and heady flavour of this authentic Goan Prawn Pickle?

Ingredients
• 250 gms Baby Prawns, shelled and deveined
• 2 tbsp. Oil
• ½ tsp. Black Mustard Seeds
• 1 tsp. Yellow, Broken Mustard Seeds
• 8-10 Curry Leaves
• 2 Onions, finely chopped
• 4 Tomatoes, chopped
• 1 tsp.The Food Seller Ginger-Garlic Paste
• 1 tsp. The Food Seller Green Chilli Paste
• 2 tbsp.The Food Seller  Kashmiri Chilli Paste
• 3 tbsp. The Food Seller Tamarind Paste
• ½ tsp. Ajwain Seeds
• ½ tsp. Fennel Seeds
• Salt, to taste

Preparation 
1. Heat the oil in a vessel and crackle the black mustard seeds, upon which you may add the curry leaves. 
2. After half a minute, add the ajwain (carom) seeds, fennel seeds and broken yellow mustard, cooking for a minute. 
3. Sauté the onions in the oil until translucent and soft. 
4. Pour in the The Food Seller Ginger-Garlic, Green Chilli, Kashmiri Chilli and Tamarind Pastes, slow cooking them for 2 minutes. 
5. Stir in the tomatoes and cover the vessel, cooking until the tomatoes have softened. 
6. Drop in the prawns and flip the tomatoes over them so that the prawns are covered in the pickle gravy. 
7. Simmer for 2 minutes and, finally, adjust for salt. 
8. Serve hot with warm parathas.