A Spoonful of Thought

Ingredients: For Shallow Frying: 400 gms bhindi 2 large onion chopped to big cubes/pieces 1 tsp salt 4 tbsp oil For Masala: 1 tbsp mustard oil 1 big onion finely chopped 1 tbsp ginger-garlic paste 3 medium tomatoes roughly chopped 2 green chillies chopped 2 tsp coriander powder 1 tsp jeera powder 2 tsp kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1/2 tsp haldi 1/2 tsp amchur 1 tsp garam masala powder 1/4 cup of water salt to taste Recipe: 1. Wash and dry the bhindi completely using cloth. Then chop the bhindi and keep it in a bowl. 2.  Take a kadai and heat oil. To that add chopped bhindi. Cover and let the bhindi cook for 5 mins. Stir occasionally. Once done remove them in a plate. Now add large onion pieces and saute for couple of mins. Remove them in the same plate. 3. Take a blender and add chopped tomatoes and green chillies and blend them to smooth paste. Keep it aside. 4. In the same kadai add mustard oil to heat. Heat till the aroma is released from the oil, else

Ingredients: 2 potatoes peeled, boiled and grated 1 cup poha 1 cup water 1 tbsp ghee 1 tsp cumin/jeera seeds 1 tsp ginger garlic paste 2-3 finely chopped green chillies 1 tbsp grated carrots 1 tsp red chilly flakes salt to taste 2 tbsp chopped coriander leaves 1/4 cup wheat flour 1 tbsp curd Recipe: 1. Boil the potatoes, grate them and keep them aside. 2. Grind the poha to fine powder and keep it aside. 3. In a kadai, heat ghee. Add jeera seeds, saute for a min. 4. Add ginger garlic paste, chopped green chillies and salt. Saute for 2 more mins. 5. Add water to it and then add salt. 6. Cover and bring the water to boil.    Let them simmer for two more mins. 7. Add powdered poha to the boiled water. Stir continuously to avoid. Mix well. 7. Slowly water will be absorbed by poha and will start to thicken, keep stirring. 8. Remove the poha dough to a mixing bowl. Crumble and let it cool completely. 9. Once completely cooled, knead to the soft dough for 5 mins using hand. 10. Add grated pota

Ingredients: 1 medium lauki 1/2 free capsicum 1 medium onion chopped into cubes 1 medium onion roughly chopped 2-3 medium ripe tomatoes 1 tbsp ginger-garlic paste 1/4 tsp haldi 1 tsp kashmiri red chilli powder 1 tsp tikhalal red chilli powder 1 tsp garam masala 2 tsp coriander powder 1 tsp cumin/jeera power 1 tbsp kasuri methi crushed 1 tsp cumin seeds Chopped coriander leaves Salt to taste 2 tbsp oil For Marination: 2 tbsp mustard oil 3 tbsp besan 1 tsp kashmiri red chilli powder 1/4 cup curd 1/4 tsp haldi 2 tsp coriander powder 1 tsp black pepper powder 1/2 tsp garam masala 1 tsp chaat masala Salt to taste 1 tsp tikhalal red chilli powder Oil for roasting Recipe: 1. In a small pan add mustard oil. Add besan to the hot oil and mix well. Then add kashmiri red chilli powder. Mix well and let it fry for 2-3 mins more. The besan paste is prepared. Keep it aside. 2. In a mixing bowl add curd, besan paste, haldi, coriander powder, black pepper powder, garam masala, chaat masala, tikhalal re

Ingredients: Dry Masalas: 1 tsp dhaniya/corainder seeds 1 tsp kasoori methi 1 tsp saunf  1 tsp jeera seeds Aloo Pyaaz Filling:-  2 tbsp Oil a pinch hing - 1 pinch 2 garlic cloves finely chopped 3 tbsp besan 1 tsp red chilli powder 1 tsp amchoor powder 1/2 tsp black salt 1 tsp garam masala 1 onion finely chopped 1 tsp salt 2 nos green chillies finely chopped 2 potaoes boiled 1 tsp sugar 1 onion sliced 2 tbsp chopped coriander leaves Kachori Dough: 2 cups maida a pinch ajwain salt to taste 4 tbsp oil water to knead oil - to deep fry Recipe: 1. Dry roast coriander, cumin and saunf seeds and add them to the blender. 2. Add kasuri methi and grind them coarsely. Keep them aside. 3. Heat oil in a pan. Add the above powder and roast for 2 mins.  4. Add hing and garlic cloves and mix well. Roast them again for 2 mins. 5. Add besan and mix well. Roast all ingredients for 5 mins, till besan changes its color. 6. Then add chilli powder, amchoor powder, black salt, garam masala. Mix well and roast