A Spoonful of Thought

  Ingredients: 1 cup oats dry roasted 2 tbsp semolina/rava 2 tbsp besan/gram flour 1 medium onion finely chopped 1 carrot grated 2 tbsp red/yellow capsicum finely chopped 1/4 cup tomatoes finely chopped 1 tbsp boiled peas  2 green chillies finely chopped 1 tbsp white sesame dry roasted 1 tsp ginger garlic paste 1/4 tsp haldi/turmeric powder 1 tsp roasted cumin/jeera powder 1/2 tsp amchur/dry mango powder 1 tsp kashmiri red chilli powder 2 tbsp coriander leaves finely chopped 1 tsp mint leaves finely chopped  salt to taste 300ml of water little oil Recipe: 1. Dry roast the oats for 2-3 mins. 2. In a big mixing bowl, add roasted oats, semolina, besan flour, onions, tomatoes, green chillies, carrots, capsicum, boiled peas, ginger garlic paste. Mix well. 3. Now add spices, start with haldi, then add cumin powder, amchur, red chilli powder. Add salt. 4. Add water and mix well all ingredients together. Keep it aside for 10 mins. 5. After 10 mins, check the batter consistency. If the batter i

Ingredients: 6 hard boiled eggs 1 raw egg 1 tsp garlic chopped 1/2 tsp ginger chopped 1 tbsp chopped curry leaves 2 green chillies finely chopped  1/2 tsp kashmiri red chilli powder 1/2 tsp black pepper powder 1/2 tsp garam masala 2 tbsp bread crumbs 4 tbsp maida salt as per taste oil for frying For 65 gravy: 2 tbsp oil 2 garlic cloves finely chopped 2 dry red chillies 8-10 curry leaves 3 tbsp tomato sauce/ketchup 1-2 green spring onion finely chopped salt to taste Recipe: 1. Take one hard boiled egg at a time. Cut into half and remove the yolk and keep it aside. Chop the white egg finely. Add the chopped eggs in a mixing bowl. Repeat the step for all other 5 eggs. 2. In the mixing bowl with chopped eggs, add salt, chilli powder, garam masala, pepper powder, chopped curry leaves, chopped green chillies, chopped ginger, chopped garlic, maida, bread crumbs. 3. To this add the 3 egg yolk separated above and 1 raw egg whole. Mix all the ingredients well without adding water.  4. Heat the o

Ingredients: 2 bell shaped medium sized eggplants/brinjals 100 gms crumbled paneer 2 red ripe tomatoes finely chopped 2 tbsp garlic crushed/finely chopped 1 tbsp coriander leaves finely chopped 1 tbsp dried parsley and basil 1 tsp black pepper powder 50 gms fresh bread crumbs 50 gms  cheddar   cheese grated 50 gms  mozzarella  cheese grated 1 tbsp olive oil 2 lemon juice salt to taste Recipe: 1. Wash the eggplants well and wipe them dry. 2. Cut into half lengthwise and scoop out the insides of eggplant with sharp knife. 3. Preheat the otg to 180 degrees. 4. Sprinkle the lemon juice over the scooped eggplant to prevent from discoloration. 5. Place the eggplant shells on a greased baking tray. Place the tray in the center rack of otg. 6. Bake the shells 180 degrees for 10-12 mins. 7. In a pan heat oil. Add chopped garlic and saute for a min. 8. Then add egg plant inside and cook for 3-5 mins.  9. Once they become soft add chopped tomatoes. Saute till tomatoes are also soft and mashed. 10

Ingredients: 1 onion finely chopped 1 onion roughly chopped 4 medium ripe red tomatoes puree 1 tsp cumin seeds 1 tbsp ginger finely chopped 4 slit green chillies 1 tbsp ginger-garlic paste 2 tbsp curd 1 tbsp fresh cream 7-8 cashew nuts 1 tbsp roasted sesame seeds 2 green cardamoms 5 cloves 1 stick cinnamon 1 tbsp kasoori methi 1 tsp chicken masala 1 tsp garam masala 1 tsp + 1 tsp kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tbsp ghee 2 tbsp oil 1 tbsp coriander leaves chopped salt to taste Marinate with: 500 gms chicken 1 tbsp ginger-garlic Paste 1 cup Yogurt 2 tbsp tomato puree 1 tsp roasted jeera Powder 1 tsp chicken masala 1 tsp kashmiri red chilli powder 1/4 tsp haldi juice of 1 lemon salt to taste Recipe: 1. Marinate chicken with all the ingredients and keep it aside for an hour. 2. Make a paste of ginger - garlic paste, roughly chopped onion, cashew nuts, sesame, curd and fresh cream. Keep it aside. 3. Heat oil and fry the finely chopped onion till golden brown a

Ingredients: 500 gm chicken curry cut 100 gms palak/spinach  2 tbsp mustard oil 2 green chillies chopped  3 medium onions finely chopped 3 tomato finely chopped 1 tbsp ginger garlic paste 1/2 tsp haldi 1 tsp coriander powder 1/2 tsp jeera/cumin powder 1 tsp Kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tsp everest chicken masala 1 tsp garam masala 1 cup water  Salt to taste Garnish with: chopped coriander leaves Recipe: 1. Clean and keep chicken aside. Also clean and chop the palak and keep it aside 2. In a kadai heat mustard oil. Add chopped green chillies and chopped onions. Saute till onions are soft and turn brown. 3. Add ginger-garlic paste and saute for a min. 4. Then add chicken and mix well. Cover and let it cook for 10 mins. Stir occasionally. 5. Once chicken releases its water. Add salt, haldi, coriander, jeera powder, chilli powder, garam masala and chicken masala. Mix well. Cover and cook for 5 mins. 6. Add chopped palak and mix well. 7. Add chopped tomatoes

Methi chaman is a delicious gravy based dish from the Kashmiri pandit cuisine. Methi is fenugreek leaves and chaman is paneer in Kashmiri language. Ingredients: 150-200 gms fenugreek leaves, cleaned and chopped 200 gms paneer cut into small cubes  2 medium chopped onions 2-3 finely chopped tomatoes 1 tbsp ginger-garlic paste 1 tsp jeera/cumin seeds 1 tsp freshly made green chilli paste OR 2-3 medium spicy very finely chopped chillies 1 tbsp kashmiri red chilli powder 1 tbsp tikkha red chilli powder 1 tbsp coriander powder 1/4 tsp haldi/turmeric powder 1 tsp saunf/fennel powder 1/2 tsp dry ginger powder 1 tsp garam masala 1 tsp green cardamom/elaichi powder 1 tbsp kasuri methi powder 1 cup + 1 tbsp  fresh cream 3 tbsp cashew paste Salt as per taste Recipe: 1. Blanch the chopped methi leaves in the boiling water and immediately put it in the cold water to maintain the green colour. Keep it aside. 2.  Beat the cream to smooth texture and keep it aside. 3. In a kadai, take little oil add l

Ingredients: 200 gms small sizekarela 2 tbsp mustard oil 1 medium onion thin sliced 2 green chilies finely chopped 2 tsp kashmiri red chilli powder 1/4 tsp haldi/turmeric 1 tsp amchur powder OR  1 tbsp lemon juice 1 tbsp sugar 2 tbsp besan/gram flour 1 tsp jeera/cumin seeds salt to taste Recipe: 1. Clean and chop the karele in circle. Add them to the big mixing bowl. Add 2 tbsp of salt and mix well. Keep it aside for 1 hr. Water will be release along with its bitterness. 2. Drain the salt water. Rub and wash them in water to remove the excess salt and squeeze out all the water and remove them in a plate. 3. In a kadai dry roast the besan/gram flour till it changes color. Remove it in a plate. 4. Now in the same kadai add mustard oil. Add jeera seeds and let it splutter. 5. Then add chopped onions and green chillies. Saute till onions turn soft and little brown. 6. Now add the cleaned karele pieces into it. Cover and cook them for 10 mins. Stir occasionally. 7. Add haldi, sugar, chilli

Ingredients: 1/2 cup whole black gram(sabut urad dal) 2 tbsp rajma/ red kidney beans(optional) 1 inch grated ginger 1 tsp cumin seeds 1 large onions paste 1 tbsp ginger-garlic pastr 4 medium tomatoes puree 1 tsp garam masala 1 tsp kasuri methi 1/2 cup thick fresh cream 2 tbsp kashmiri red chilli powder 1 tbsp oil/ghee 3 tbsp butter 2 cups milk salt to taste Garnish with: 1/2 inch ginger cut into thin strips coriander leaves freshly chopped 2 tbsp fresh cream Recipe: 1. Wash & rinse the dal really well. You will have to scrub the dal between your palms so that all the impurities are discarded & also the dal will slightly loose its color. You will have to wash the dal for 3-4 times. Once the dal is washed add enough water to soak urad dal and rajma overnight in 3 cups of water. 2a. Next day, drain the water. Pressure cook dal and rajma with 2 cups of water and milk each, grated ginger and salt for 8 -10 whistles.  OR 2b. Once the dal is soaked, drain the excess water & now ad

Ingredients: 8-10 small purple brinjal 1 and 1/2 cup + 4 tbsp thick whisked curd 1/4 tsp hing 1 tsp jeera/cumin seeds 1 tsp onion/kalonji seeds 1 tsp saunf/fennel seeds 1/2 cup coriander leaves freshly chopped 1/2 cup mint leaves freshly chopped 2-3 green chillies 2 tbsp mustard oil 1/4 tsp turmeric/haldi 1 tbsp coriander powder 1 and 1/2 tsp amchur/dry mango powder 1 tsp kashmiri red chilli powder salt to taste Garnish with: chopped coriander leaves Recipe: 1. Cut the steam of the brinjal slightly but do not remove them completely. Silt the brinjal from the bottom in a plus sign and soak them in water mixed with a pinch of turmeric powder. 2. Dry roast  hing, cumin seeds, onion seeds, saunf seeds and saute till fragrant. Grind them to powder and keep it aside. 3. Heat oil in a kadai. Add d rained brinjals to the kadai. Cover and cook for 8-10 mins, keep stirring in between. 4. Add coriander and mint leaves along with green chillies and 4 tbsp curd in a blender. Blend them to make gree

Ingredients: 2 cup toor dal 4 small purple brinjals chopped 2 carrots chopped into cubes 1-2 drumsticks chopped 2 potatoes 2-3 green chillies chopped lengthwise 2 onions finely chopped 4 ripe red tomatoes chopped 1/2 tsp haldi/turmeric powder 2 tsp kashmiri red chilli powder 1 tbsp sambar powder 1/4 tsp hing 1 lemon size tamarind salt as per taste 2 tbsp oil 2-3 cups water Season with: 1 tbsp oil 1 tsp mustard seeds 1 tsp jeera seeds handful curry leaves 2 dry red chillies Garnish with: chopped coriander leaves Recipe: 1. Soak tamarind for 15 mins in one cup of warm water. Then extract juice, keep it aside and discard the pulp. 2. In a big mixing bowl take the dal, rub and clean for three times. Then soak the dal for 20 mins. Keep it aside. 3. In a pressure cooker  add one chopped onions, one chopped tomato, green chillies and soaked dal and mix well.  4. Add haldi and red chilli powder .  Mix well and keep it for boiling. 5. Let the dal cook for 4-5 whistles. After whistles, switch of

Ingredients: 1/2 cup thick curd 1 inch ratanjog or few strands of kesar(optional for red color) 2 bay leaves 4 green cardamom 4 black cardamom 6-8 cloves 15-20 black peppercorns 3 big or 4-5 medium onions finely chopped  2 tbsp ginger-garlic paste  1 tbsp + 1 tsp Kashmiri red chilli powder 1 tsp garam masala 1 tsp chicken masala 1 tsp green cardamom powder freshly crushed 1 tsp fennel seed (saunf) powder  freshly crushed 1/2 tsp haldi 3 + 2 tbsp oil salt as per taste For Marination: 1 kg chicken 1/2 cup thick curd 1 egg 1 tbsp ginger-garlic paste 1/2 tsp haldi 1 tsp Kashmiri red chilli powder 1 tsp Tikhalal red chilli powder 1 tsp garam masala Salt as per taste Recipe: 1. Clean the chicken and keep it aside. 2. In a big mixing bowl add thick curd, salt, haldi, red chilli powders, garam masala, ginger-garlic paste and egg. Mix well.  3. Add chicken pieces and marinate for 2-3 hours. 4. Heat 3 tbsp oil in a kadai. Add ratanjog and saute till oil becomes red. Now remove the ratanjog. 5. A

Ingredients: 3 boiled potatoes 2 tbsp corn flour 1 tbsp chilli flakes 1 tbsp oregano 1 tsp garlic powder 1/2 cup grated cheddar cheese 1/2 cup bread crumbs salt to taste oil for frying Maida Batter: 2 tbsp maida 1 tsp salt 1 tsp black pepper powder water Coat with: 1 cup bread crumbs Serve with: mint mayo tomato sauce Recipe: 1. In a deep big mixing bowl, add mashed boiled potatoes.  2. Followed by, add grated cheese, corn flour, chilli flakes, garlic powder, oregano,  bread crumbs and salt. 3. Mix well. Keep it aside for 15 mins. At this stage taste the nugget mixture and adjust the salt and spices accordingly. 4. Now divide the whole mixture into 4-5 equal parts. 5. Take a single portion at a time and roll them into little thick elongated roll using greased palm. 6. Then cut the roll into 16 equal pieces using sharp knife. Repeat this for rest of the parts of the mixture. 7. Place the nuggets into a plate and wrap the plate using cling foil and keep them into the fridge for at least

Ingredients: 2 cups coriander leaves freshly chopped 2 cups water 1 cup Besan/Gram Flour 1 tbsp rice flour 2 tbsp peanuts peeled and chopped 1 tbsp thick curd 1 tbsp sugar 1 tsp green chilli paste 1/4 tsp turmeric Salt to taste Oil for frying Serve with: Sweet Tamarind Chutney Recipe: 1. In a mixing bowl, sieve besan, rice flour. 2. Add 1 cup water to it and mix it. Mix carefully so that no lumps are formed. 3. To this besan mixture, add curd and mix it well into the batter. Keep it aside for 10 mins. 4. In a pan add 1 tbsp of oil. Add chopped peanuts and roast well for a min. 5. Add green chilli paste to the same. Mix well. 6. Add rest 1 cup of water to the pan. Followed by adding turmeric, sugar and salt to the same. Mix well. 7. Simmer the peanut water for 2 mins.  8. Then add the besan batter to the peanut water and mix well. 9. Keep stirring the batter so that no lumps are formed. 10. The batter will turn smooth and then start to thicken in a min or two.  11. Switch off the flame

Ingredients for a glass: 10 fresh mint leaves plus few more for garnish 1 lemon divided into 6-8 wedges 2 tbsp sugar syrup** 1 cup ice cubes 1/2 cup club soda or sparkling lime water 30 ml lemon juice 1/4 inch crushed ginger Recipe: 1. In a glass, add mint leaves and 15 ml of the lemon juice. Use a mocktail muddler crush the mint. 2. Later add rest of the lemon juice and the sugar syrup and crush again.  3. Take a serving glass pour in the above mixture. Do not strain the mixture. 4. Fill 3/4 of that glass with ice.  4. Add in the club soda or sparkling lime water.  5. Garnish with mint leaves and lemon wedge. Serve immediately. ** For Sugar Syrup:   1. Combine 1/2 cup of both water and white sugar in a small pot over medium high heat.  2. Stir until the sugar is completely dissolved and then cool completely.  3. Use the syrup as much required and store leftovers in an airtight or sterile container in the fridge for up to a month.

Ingredients: 500 ml pomegranate juice 500 gms sugar 30 ml lemon juice Recipe: 1. In a saucepan, combine the pomegranate juice and sugar. 2. Bring to a slow boil, stirring constantly until all of the sugar is dissolved. 3. Reduce the heat. Cover the saucepan 4. Simmer for 10 to 15 minutes, stirring occasionally. 5. Allow the mixture to cool completely, then pour it into a small bottle with a tight-sealing lid. 6. After adding the lemon juice, seal the bottle and give it a few good shakes. 7. Use this Grenadine syrup in your favorite drink recipe and enjoy!!

Ingredients: Bread slices (white/brown)- 6 (cut into halves diagonally each) 200 gm gram flour/besan 1/4 tsp carom seeds/ajwain 1/2 tsp haldi/turmeric powder 1/2 tsp kashmiri red chilli powder a pinch of baking soda water for batter Salt to taste cooking oil for fry Serve with: tomato sauce Recipe: 1.  In a big mixing bowl add all the ingredients except bread, water and oil. 2. Add one cup of water, mix it and make a thick batter. 3. Heat a kadai with oil for frying. 4. Drop a pinch of batter to check the temperature of oil. It should come up automatically once dropped in hot oil. 5. Dip the bread slices in the batter and put it into the hot oil, one at a time carefully. 6. Deep Fry it until crispy golden brown from all sides on medium heat/flame. 7. Take out on the kitchen towel to absorb extra oil. 8. Serve hot with tomato ketchup.

Ingredients: 200 ml B-natural apple juice 1 fresh lemon juice 1 inch fresh ginger juice a pinch of salt 150 ml water 100 ml soda Recipe: 1. Mix all the ingredients together very well except soda. 2. Pour it in a serving glass or Mason Jar. 3. Add soda to the drink at last just before serving. 4. Enjoy the refreshing Apple Lemon Drink.

Ingredients: 1 cup oats 1/2 cup rice flour 1/4 cup semolina/suji/rava 1 tsp jeera seeds 2 green chillies finely chopped 1 small onions finely chopped 1 inch finely grated ginger finely chopped curry leaves salt as per taste 3 cups water Serve with: red coconut chutney Recipe: 1. Dry roast oats for 5 mins and blend to fine, smooth powder. 2. In a big mixing bowl add oats flour, rice flour, semolina/rava and salt. Mix roughly all the ingredients. 3. Then add water around 2.5 cups and mix all the ingredients very well and no lumps should be formed. Will form a thin running consistency batter. 4. Add jeera seeds, green chillies, ginger, curry leaves, onions and salt. Mix well. 5. Adjust salt as per the taste. Cover and keep it aside for 20 mins. 6. After 20 mins if the batter thickens a bit, add 1/2 cup of water to adjust consistency. 7. Heat non stick tawa. Pour a ladleful of batter over the hot tawa as shown below: 8. Once one side is roasted, turn the dosa upside down to roast the other