A Spoonful of Thought

Ingredients: 1 cup orange juice 1/4 cup corn flour 1 cup milk 1/4 to 1/2 cup sugar( depends on orange sweetness) 1/4 cup whipping cream 1/4 cup white chocolate grated 2-4 drop orange color milk powder for dusting Recipe: 1. In a pan add orange juice.  2. Add corn flour, sugar and mix well. 3. Add milk and mix well till sugar melts. 4. Add whipping cream in the mixture and mix well. 5. Finally add orange color to mixture and mix. 6. Keep the pan on medium flame and keep stirring. 7. The mixture starts to thicken, add grated white chocolate to it and mix well into the mixture. 8. Stir the mixture continously till the mixture is thick though pourable consistency. 9. Grease the mould of your choice(use parchment paper) and pour the mixture into the mould. Tab the mould for couple of times to remove any bubble from mixture. 10. Keep it aside to set, let it cool down completely. 11. Once cooled cover the mould and keep the same in fridge to set completely. 12. Demould it and remove the

Classic, Toffee, Potli, Wonton shapes of Samosas Ingredients: For outer crust: 1 cup maida 1 tsp jeera seeds 2 tbsp ghee salt to taste water for kneading dough For samosa filling: 1 tbsp coriander seeds (dry roasted) 1 tbsp fennel/saunf seeds (dry roasted) 1/2 tbsp cumin/jeera seeds (dry roasted) 1 tbsp ghee 1 inch ginger finely chopped 3 green chilli finely chopped 10-12 raisins 2 tbsp peanuts lightly roasted & crushed 1/4 tsp haldi/turmeric powder 2 tsp red chilli powder a pinch of hing/asafoetida 4 medium potatoes (peeled, boiled, mashed) 1/2 cup green peas (boiled) 1/2 black pepper powder 1 tsp dry amchur/mango powder salt to taste oil for deep frying Recipe: 1. For outer crust dough: In a bowl add maida, salt, carom/jeera seeds, ghee and mix well till the dough holds shape when hold together. 2. Now using water and knead a hard dough. Cover and keep aside for resting for 20-30 mins. 3. First prepare the masala: Dry roast coriander, cumin and saunf seeds lightly. Transfer them

Ingredients: 1/2 cup veg classic mayo 2 tbsp red chilli sauce 2 tbsp tomato sauce/ketchup 1 tbsp sweet chilli sauce Recipe: 1. In a mixing bowl, add all the above ingredients and mix well. 2. Serve this yummy mayo dip with your favourite naachos or any crispy starters.

Ingredients: 2 cups rice (soaked overnight) 4 tbsp grated coconut 1 tsp +1 tsp cumin/jeera seeds 1 egg (optional) 250 gms jaggery salt to taste oil Recipe: 1. Blend the soaked rice with grated coconut, tsp of cumin seeds, salt and jaggery to thick batter. 2. Remove the batter in a glass bowl. To this add beaten egg and mix well. Beat the batter to smooth batter. ** egg will help to make malpua soft. Instead of egg baking soda can be added. 3. Add tsp jeera seeds and little water. Beat the batter and it should be of idli thick consistency. 4. Keep the batter aside for 30 mins. 5. Heat pan with enough oil for shallow fry. Pour slowly the ladleful of batter over medium hot oil. A small circle of batter will form in oil. 6. Stir slowly, fry uniformly till the bottom side till golden brown. Flip over and let it fry uniformly till it is golden brown. The corner of circle will turn crispy brown. 7. Remove from oil and add the same to absorbent paper to drain excess oil out of malpua. Let it c

Ingredients: 8-10 kokum (soaked overnight) 1/2 grated coconut 3-4 coriander leaves twigs 2-3 mint leaves twigs 1 green chilli 1 inch ginger 1 tsp jeera/cumin seeds salt to taste Recipe: 1. Heat the soaked kokum for 5 mins. Cover and let it cool down. Once cooled can be mashed using hands or in a blender on pulse mode. Strain the kokum juice and keep it aside for later use. 2. In a blender add grated coconut and blend by adding water. Remove them on muslin cloth kept over a bowl. Drain the thick coconut milk into a bowl. 3. Add drained coconut along with chilli, coriander, mint leaves, ginger and jeera seeds to the blender. Blend again all together by adding water. Again remove the whole paste on muslin cloth and drain the second set of spicy coconut milk. Add these milk too to the same bowl of thick coconut milk. 4. Now in a big sauce pan add all of the prepared coconut milk and kokum juice. Mix well. Add salt as per taste. Garnish with chopped coriander leaves. 5. Spicy and Tangy Koku

Ingredients: 3 big potatoes 3-4 tbsp butter 1 cup mozzarella cheese 1 tsp red chilli powder 1 tsp black pepper powder 1 tsp red chilli flakes 1 tsp oregano 2 tsp garlic powder 3 tbsp rice flour 1 tbsp corn flour salt to taste oil for frying Recipe: 1. Peel and grate the raw potatoes. 2. Add them to a mixing bowl. Add cold water to it and leave for 10 mins. 3. Drain them well. Add the drained potatoes and add them a muslin cloth. Squeeze all them very well. 4. Heat butter in a pan. Add drained the potatoes to it. Mix and cook on low flame for 5 mins. 5. Remove them in a mixing bowl. Add grated mozzarella cheese to the same bowl. 6. Add rice flour, corn flour, chilli powder, pepper powder, garlic powder and salt. Mix well. 7. Take a small potato dough in hand and shape it to a slightly thinner than normal tikki in oval/rectangle shape. 8. Heat oil in a pan for shallow fry. Fry the hash browns from all sides till crispy brown. Remove them in an absorbent paper to drain excess oil. 9. Serv

Ingredients: 2 chicken breasts salt and pepper to sprinkle lemon juice for drizzling 2 tbsp olive oil 1 medium onion cut into cubes 4-5 brocolli florets 1/2 medium yellow and red capsicum cut into cubes 1/2 cup fresh cream  For Pesto Paste: 30-40 basil leaves 3-4 garlic cloves 3 tbsp pine nuts/ cashew nuts 4-5 black peppercorns 1/4 cup parmesan cheese powder 6 tbsp olive oil salt to taste Recipe: 1.  Clean the chicken breast and slit them into halves, each piece OR cut them into cubes. Spread them onto a plate. 2. Sprinkle salt, pepper and lemon juice over them. Spread them to four pieces of chicken and keep it aside for 5-10 mins. 3. For pesto paste, blend basil leaves and garlic cloves. Then add pine nuts, peppercorns, salt and 4 tbsp olive oil. Blend all together to smooth paste. Transfer into bowl, add parmesan cheese and mix well. 3. Spread the pesto paste(reserve little paste for later use) over the marignated chicken and mix well. Keep it aside for 10-15 mins. 4. Heat 2 tbsp oli

        Ingredients:(4 sandwiches) 1 cup rava/suji ½ cup curd 1 tsp chilli flakes 1 small carrot grated 1 onion finely chopped 2 tbsp sweet corn boiled 1/2 green and red capsicum finely chopped 1 tbsp coriander finely chopped 1/2 tsp eno fruit salt butter for greasing cheese slices cut into halves salt to taste 1/2 cup + 1/4 cup water Recipe: 1. In a large bowl take rava/sooji, curd, chilli flakes and salt. Mix well. 2. Now add water and combine well. 3. Add carrots, onion, sweet corn, capsicums and chopped coriander leaves. Mix well forming a thick batter. 4. Rest for 10 minutes or until the rava absorbs water. 5. Further, add 1/4 cup water and mix well forming a smooth batter. The batter should be   slightly thick, else the batter will overflow in the sandwich maker. 6. Now grease the sandwich maker with some butter. 7. Just before preparing a sandwich, add eno fruit salt and mix gently. 8. Add a tbsp of batter to each of the halves of the sandwich maker. 9. Place a cheese