A Spoonful of Thought

Ingredients: Custard apple (Sitaphal) 3 no. Soaked Rice 3 tbsp Milk 750 ml. Sugar 5 tbsp Green cardamom powder 1 tsp Cashew nuts slice 1 tbsp Almond slice 1 tbsp Pistachio slice 1 tbsp Recipe: 1. Place a strainer on a mixing bowl, break sitaphal into halves, scoop out all the pulp and mash them well using spoon.  2. Discard the seeds that gets separated from the pulp. Keep the pulp aside. 2. Grind the soaked rice coarsely with little water and keep it aside. 3. Dry roast the cashew nuts and almond for a min or two. Remove them on a bowl and keep it aside. 4. Chop pistachio coarsely and keep it a bowl aside. 5. Heat a pan on medium heat, add milk and coarsely grind rice, mix well and stir continuously for about 12-15 min or till rice gets cooked and the mixture thickens. 6. Add sugar, mix well and cook for 5 min.Stir continuously 7. When the mixture reaches the desired consistency, thickens again switch off heat. 8. Remove the pan from the heat and stir continuously till mixture is cool

Ingredients: 2 tbsp + 1/4 cup ghee few cashews halves 2 tbsp raisins 1/2 cup rava/semolina 1 and 1/2 cup water 1/2 cup sugar 1 tsp cardamom powder Recipe: 1. In a pan add 2 tbsp ghee. Roast cashew halves and raisin on low flame.  2. Once it turns golden brown, remove them and keep it aside. 3. In the remaining ghee, add rava and roast them for 5 mins on low flame. Remove them in a plate and keep it aside. 4. In a large kadai, keep water for heating. Let it come to rolling boil state. 5. Add roasted rava slowly to the boiling water, stir continuously. 6. The rava will soak all the water, keep stirring. 7. Add sugar to the rava mixture. Keep stirring till the sugar dissolves completely. 8. Further add 1/4 cup ghee and mix well. combine all of them together very well. 9. Cover and let the rava cook for 5 mins. 10. Add roasted cashews and raisins and mix well. 11. Finally add cardamom powder and mix well with all of them together. 12. Rava/Suji Sheera is ready to be served. Can be enjoyed

Ingredients: 200 gms black /kale chana 1 tsp jeera/cumin seeds 1/4 tsp haldi 1 tsp kashmiri red chilli powder 1 tsp tikhalal red chilli powder few chopped coriander leaves 1 tbsp oil salt to taste water Recipe: 1. Clean and soak the black chana for 8 hrs or overnight. 2. Boil the soaked black chana in enough water and salt for 4-5 whistles. 3. Once the pressure is released from cooker, drain the water out from the black chana and keep them both aside. 4. In a kadai heat oil. Add jeera seeds and let it splutter. 5. Then add drained black chana to the oil. Saute them together. Cover and let it cook for 5 mins. This will help to infuse the jeera flavour into chana. 6. Then after 5 mins add haldi, red chilli powders. Mix well and saute for 2 more mins. 7. Add the 1/2 cup of the drained water to the chana mixture. Mix well and let the water get soaked to the mixture. 8. Finally add chopped coriander leaves and mix well.

Ingredients: 1 baguette loaf 2 tbsp olive oil 6-7 garlic cloves crushed or minced 3-4 ripe tomatoes chopped 3-4 tbsp yellow capsicum finely chopped 1 tsp black pepper few mint leaves finely chopped salt to taste butter to spread grated cheese  Recipe: 1. In a tadka pan heat olive oil. Add the minced garlic cloves to the hot oil and roast them till light brown. 2. In a mixing bowl add chopped tomatoes and chopped yellow capsicum. 3. Add olive oil with garlic to the bowl and mix all together very well. 4. Add pepper powder, chopped mint leaves and salt. Mix well. Keep it aside. 5. Cut the bread loaf diagonally, each of one inch thickness. Roast them on both side using hot tawa. 6. Apply butter to the roasted bread. Place the mixture prepared above over it.  7. Sprinkle the grated cheese and serve immediately. 8. Enjoy yummy Tomato Bruschetta.

Ingredients: 500 ml curd 1/2 cup sugar 5-6 green cardamoms few saffaron strands 1-2 drops yellow color 1/4 cup chopped pista Recipe: 1. Take a mixing bowl, place juice strainer on it. Keep a muslin cloth over the strainer. 2. Remove all the curd onto muslin cloth and let to drain out of water from curd. Cover the cloth and keep it aside for 1-2 hours. 3. In a blender add sugar and peeled cardamom seeds. Blend them to smooth powder. 4. After 2 hrs, add the hung curd to the mixing bowl, powdered sugar and cardamom, kesar strands, yellow color drops. Mix all the ingredients together. 5. Add chopped pista to the curd mixture and mix well. 6. Keep it aside in fridge to chill. 7. Yummy Tasty Kesar Pista Shrikhand is ready to relish.

Ingredients: 3 medium raw potatoes peeled and grated 1 cup sooji/semolina 1/2 cup gram flour/besan 1 tsp garlic powder 1 tsp red chilli powder 1 tsp garam masala 1 tomato finely chopped 1 onion finely chopped 1 tbsp green capsicum finely chopped 1 tbsp yellow capsicum finely chopped 1 tbsp red capsicum finely chopped 1/4 cup boiled peas 1 tbsp boiled sweet corns 2 tbsp grated carrots 1 tbsp grated cabbage 2-3 green chillies finely chopped 1 tsp ginger-garlic paste 1 tbsp lemon juice 1 eno fruit salt packet salt to taste 1 and 1/2 cup water Oil for shallow frying Recipe: 1. In a big mixing bowl, add raw grated potatoes. Add sooji and besan to it. Mix well. 2. Then add around 1 cup water and mix well. Keep it aside for 20 mins. 3. After 20 mins, the mixture will be thick as sooji might have soaked the water. 4. Add chopped/grated/boiled veggies along with chopped onions, tomatoes and green chillies. Mix well. 5. Add half cup water to make the mixture little smooth to pourable consistency

Ingredients: 6 bread slices 1/2 cup soft salted butter 6-7 garlic cloves crushed/minced 1-2 tsp dry herbs seasoning 1 tsp black pepper 1 tsp garlic powder 1 tsp italian seasoning 1 tomato finely chopped 1 medium onion finely chopped 2 green chillies finely chopped 2 tbsp green capsicum finely chopped 2 tbsp yellow capsicum finely chopped 2 tbsp red capsicum finely chopped 1 tbsp pizza sauce grated mozzarella cheese few chopped coriander leaves salt to taste italian seasoning to sprinkle Recipe: 1. In a bowl add soft butter, minced garlic and herbs seasoning. Mix well. Garlic Butter is ready. Keep it aside for now. 2. In another bowl add chopped onions, tomatoes, capsicums(all three), green chillies. Then add salt, pizza sauce, pepper powder, garlic powder, italian seasoning. Mix well all ingredients. 3. Take one bread slice at a time, spread the garlic butter prepared above. Then spread the veggies mixture over it. 4. Spread the grated cheese, chopped coriander leaves over it. 5. Sprin

Ingredients: 2 tbsp instant coffee powder 2 tbsp powdered sugar 2 tbsp hot water 1 tsp coco powder 400 ml chilled milk Few ice cubes 2 glass for serving Recipe: 1. In a mixing bowl add coffee powder, sugar and water. 2. Beat using electric whisker on low speed. It combines well and starts to thicken in 5 mins. 3. Keep beating for next 5 more mins. The mixtute will start to change color and will thicken till soft peak forms. 4. Add coco powder to this above mixture and mix using spoon very lightly. 5. Take serving glasses, add ice cubes and fill the glass till 3/4 cup. 6. Add the above prepared coco coffee mixture and spread over the chilled milk in the glasses. 7. Sprinkle little coco over it and Dalgona coffee is ready to be served.

Ingredients: 4 green capsicum For stuffings: 4-5 medium potatoes boiled 1 medium onion finely chopped 1 green chillies finely chopped 1 tsp cumin/jeera seeds 1 tsp saunf seeds 1/4 tsp haldi 1 tsp kashmiri red chilli powder 1 tsp coriander powder 1/2 tsp jeera powder 1/2 tsp amchur powder 1 tsp garam masala 1 tbsp coriander leaves finely chopped 1 tbsp oil salt to taste For Gravy: 2-3 medium onions 3-4 tomatoes 6 garlic cloves 1 inch ginger 2 green chillies 1 tsp jeera seeds 1/4 cup curd 1/4 tsp haldi 1 tsp kashmiri red chilli powder 1 tsp coriander powder 1/2 tsp jeera powder 1 tsp tikhalal red chilli powder 1 tsp garam masala 1 tbsp kasuri methi 1 tbsp coriander leaves finely chopped 2 tbsp oil 1/2 cup water salt to taste Recipe: For stuffed capsicum: 1. Clean and remove the steam. Cut each capsicim into equal halves and remove the middle stuff. Discard the stuff and seeds. 2. In a kadai heat 1 tbsp oil. Add cumin and saunf seeds. 3. Then add chopped onions, green chillies and saute t

Ingredients: 1½ cup w hole green moong dal                 ¼ tsp hing/a safoetida                             1 tbsp g inger chopped                      1 tbsp g arlic chopped 2-3 green chilli chopped 1-2 onions chopped 2 tomatoes chopped 1  tsp kashmiri r ed chilli powder  1 tbsp coriander powder 1 tsp cumin powder  1 tsp garam masala powder  ¼ tsp +  ¼ tsp haldi/t urmeric powder  salt to taste 2 tbsp c oriander leaves chopped ½  l emon juice                             2 tbsp o il         Recipe: 1.  Wash and soak the dal for overnight or 6-8 hours. 2. Heat water in a saucepan, add salt, 1/4 tsp of haldi and soaked moong dal, mix well and cook till dal are softened thoroughly. Drain and keep it aside.  OR Can be pressure cooked for 2 whistles. 3. Heat oil in another pan, add hing, ginger, garlic and green chillies all chopped. Saute till garlic are lightly brown. 4. Add chopped onions, mix well and saute till they are soft. 5. Then add chopped tomatoes and mix well. Saute for more 2

  Ingredients: 3 big green capsicum 4-5 medium potatoes boiled 1 medium onion finely chopped 1 green chillies finely chopped 1 tsp cumin/jeera seeds 1 tsp saunf seeds 1/4 tsp haldi 1 tsp kashmiri red chilli powder 1 tsp coriander powder 1/2 tsp jeera powder 1/2 tsp amchur powder 1 tsp garam masala 1 tbsp coriander leaves finely chopped 1 tbsp + 2 tbsp oil salt to taste Recipe: 1. Clean and remove the steam. Cut each capsicim into 4-5 rings and remove the middle stuff. Discard the stuff and seeds. 2. In a kadai heat 1 tbsp oil. Add cumin and saunf seeds. 3. Then add chopped onions, green chillies and saute till they turn soft. 4. Add haldi, chilli powder, garam masala, amchur, coriander and jeera powder. Saute for 2 mins. 5. Add boiled potatoes and mix well with the mixture. Saute for a min. 6. Add the chopped coriander leaves and switch off the flame. Mix well. 7. Keep the mixture aside for cooling. 8. Grease inside of capsicum rings with little oil and stuff the above prepared mixture

Ingredients: 1 tbsp corn flour OR pistachio flavoured custard powder 20 gms gelatin  1/4 cup water  500 ml milk  150 gms sugar  2 drops of green food color 1/4 cup pistachio powder Garnish with: chopped nuts & kesar strands Recipe: 1.  In a saucepan heat 2 cups of milk. 2. Add sugar and drops of green color to the milk. Stir until sugar completely dissolves. 3. Bring the milk to boil. 4.  In a mixing bowl add water. Add corn flour and gelatin in it and mix well. Keep it aside. 5. Add pistachio powder and mix well. Let the milk simmer for 2 mins. 6. Add corn flour & gelatin mixture and keep stirring the milk until it thickens. 7. Take a ceramic or glass serving bowl to set the pudding. Pour the thickened milk mixture in it. 8. Sprinkle chopped pistachios and few kesar strands. 9. Let it cool down for 5 mins at room temperature. 10. Later on keep it in the fridge for 4-6 hours to set it completely. 11. Once set serve it cold.

Ingredients: 5 whole eggs 1 medium onion finely chopped 1/4 cup green capsicum finely chopped 1/4 cup yellow capsicum finely chopped 2 tbsp carrots grated 1 small tomato finely chopped 2 green chilies finely chopped 1 tbsp coriander leaves chopped 1/2 tbsp black pepper 1/2 tbsp chaat masala 1/4 tsp haldi 4 tbsp grated cheese salt to taste oil Recipe: 1. Preheat the oven at 200 degrees. 2. In a kadai,heat 1 tbsp of oil. 3. Add all the chopped veggies except tomatoes and carrots and saute for 2 mins. 4. Switch off the flame. Add carrots and tomatoes and mix with other veggies and keep it aside for cooling. 5. In a big mixing bowl, crack and add all eggs. Beat them properly. 6. Add chopped green chillies, coriander leaves  black pepper powder, haldi, chaat masala and salt to the beaten eggs and mix well. 7. Once the veggies are cooled completely add them also to the beaten eggs and mix well. 8. Grease the muffin tray with oil. 9. Pour the egg mixture into the muffin tray using spoon. 10.

Ingredients: 1cup fresh chopped methi leaves 2 cups wheat flour 1/2 cup gram flour/besan 1 tsp haldi 1 tbsp red chilli powder 1 tbsp ginger-green chilli paste 1 tsp cumin/jeera freshly roasted and grounded 1 tbsp coriander powder 2 tsp kasuri methi powder 1 and 1/2 tsp sesame seeds 1/4 tsp ajwain seeds 1/2 cup curd 2-3 tbsp oil 1 tbsp sugar salt to taste water to knead Recipe: 1.Dip the chopped methi in a water and add little salt and mix well. keep it aside for 5 mins. 2.Then drain the salted water from the methi leaves and clean the leaves with clean normal water for 2-3 times. Keep it aside. 3. In a big mixing bowl add wheat flour, gram flour/besan, ginger-chilli paste, haldi, red chilli powder, salt, sugar, jeera powder, coriander powder, ajwain seeds, sesame seeds, kasuri methi and salt. Mix well. 4. Then add curd and oil. Mix very well all the ingredients.  5. Then knead this to soft dough using little warm water. Keep it aside for 15-20 mins cover in wet cloth. 6. After 15 mins,

Ingredients: 1 cup or 250 gms besan 1/2 tsp carom/ajwain 1 tsp black pepper powder 1/4 tsp haldi A pinch of hing 1/8 tsp baking powder 2-3 pinch baking soda 2 tbsp oil water salt as per taste oil for frying For fried chillies: 8 long green chilli(washed) 1 lemon juice salt to taste 1 tsp oil Recipe for Fafda: 1. Sieve besan in a mixing bowl. 2. Add salt as per taste, ajwain, haldi, baking powder, baking soda, pepper powder. 3. Add oil and mix the flour well. Try to make a ball out of the flour, it should get the shape. 4. Knead using little water at a time to medium soft dough. 5. Grease the palm and rub with oil on all sides of the dough and keep it aside for 30 mins. 6. Divide the dough into 7-8 small lemon size balls. 7. Take a ball and give a elongated shape with hands. Then place it at a tip of the rolling board. 8. Press the tip of the dough using palm tip on the rolling board.  9. Then place the tip of the palm over the pressed dough and stretch into long strips till the end of