A Spoonful of Thought

This is traditionally sold on the streets of gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev. Instead of pomegranate, you can use black or green grapes cut into small pieces. Ingredients: For Dabeli Stuffing: 1 cup boiled and mashed potatoes 1/2 tsp cumin seeds (jeera) a pinch of asafoetida (hing) 2 tsp dabeli masala[used ready dabeli masala] 2 tbsp khajur imli ki chutney chopped coriander leaves pomegranate seeds 2 tbsp oil salt and sugar to taste For Serving: 6 Mumbai Ladi Pavs 1 onion , chopped 1/2 cup roasted peanuts 1/2 cup chopped coriander (dhania) 1/2 cup nylon sev 1/2 cup fresh pomegranate (anar) 2 tsp fresh garlic chutney 6 tbsp khajur imli ki chutney Recipe: Boil 1 cup of peeled potatoes, smash the same and keep aside.  Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala,

The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes, which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects. Tomato in the form of a sweet dish,  turned out to be very delicious. This halwa is very simple to make and very easily finished. :) Ingredients: 400 gms tomatoes or 3 cups tomato puree 75 gms or 6 tbsp ghee or butter 200 gms corn flour 400 gms sugar 2 tbsp each dry roasted almonds, cashews, pista 5 gms cardamon/elachi powder 2 drops red color 2 cup water Recipe: Wash the tomatoes, remove the eye and make an incision on the lower side. Boil water and blanch the tomatoes for 2-3 minutes. - See more at: http://www.sanjeevkapoor.com/recipe/Tomato-Halwa.html#sthash.jxBiHqw4.dpuf Wash the tomatoes, remove the eye and make an incision on the lower side. Boil water and blanch th

Today I am sharing you one of the recipe from my native, Udupi-Mangalore. It is called simply Spicy Chana Dal Vada. Soaked split chickpeas or Bengal gram is ground to rough paste with few spices and deep fried to get golden brown fritters.  Recipe for making Spicy Chana Dal Vada is quite simple and straightforward. The ingredients used are very few, easily available one and cooking technique is as simple as it can get. When we say Vada everyone thinks of something deep fried, full of oil, unhealthy snack. But now with my Philips Air fryer the definition of Vada has changed to a healthy oil free snack. Ingredients: Chana dal soaked overnight Grated ginger 1 tsp Chopped green chillies 2-3 nos Chopped Medium Onions 2 nos Red chilli powder Amchur powder Corn/Maida flour 1 tbsp Foil paper used as base for frying in fryer. Recipe: 1. Soak chana dal overnight n thn grind the dal w/o water roughly.  2. Remove this dal in a bowl.add 1 tsp ginger, 2-3 green chillies, 2 medium onions finely cho

This Halwa is one dessert which is seen brushing shoulders with all the brownies, tarts, tiramisu , truffles and the likes on the modern parties or north Indian wedding menus. A traditional recipe which has survived the test of time well.  It is definitely higher on calories but if you eat sensibly it makes an enjoyable dessert, and if you cook it sensibly. All said about this, i finally got a chance to try my hands on it for the first time during this Ganesh festival. Everyone in my family and my friends loved it. Here goes the simple and easy recipe for the same: Ingredients: 1 cup - Yellow moong dal, soaked and ground to a coarse paste  1 cup - Ghee 1 tbsp - Gram flour (besan) 1 1/2 cups - Milk  Saffron (kesar) a pinch Roasted cashews for garnishing 1 cup - Sugar  1 cup - Milkmaid Green cardamom powder a pinch Almonds & cashews cut into slivers 10-12 Recipe: 1. Heat ghee in a non-stick pan. Add gram flour and saute till it changes color.  2. Add moong dal, lower heat and mix