A Spoonful of Thought

  Ingredients: 35-40 fresh spinach/palak leaves 1 cup besan 1/4 cup rice flour 1 tsp amchur 1 tsp coriander powder 1 tsp red chilli powder 1/4 tsp haldi salt to taste water oil for frying For Salsa: 1 medium onion finely chopped 1 medium red tomato finely chopped 2 tbsp coriander leaves finely chopped 3-4 green chillies finely chopped 1 tsp black pepper powder 1 tbsp tomato juice 1 lemon juice salt to taste For Masala Nuts: 1 tbsp oil 1 tbsp ginger-garlic paste 1-2 tomatoes puree 1/2 cup boiled peanuts 1 tbsp red chilli powder 1 tbsp coriander powder 1 tsp amchur 1 tsp garam masala salt to taste 1/4 cup water For Cheesy Sauce: 1 tbsp butter 1 medium onion sliced 2 green chillies chopped 10-12 black peppercorns 200 ml fresh cream 250 gms processed cheese grated salt to taste Recipe: 1. Blend the 2-3 tomatoes. Strain and keep the puree aside for later use. 2. Boil peanuts till they are soft. Drain and keep it aside. 3. For Salsa: Take a mixing bowl, add chopped onions, tomatoes, cor...

Ingredients: 18-20 pani puri's puri 3 tbsp pizza sauce 1 tbsp veg mayo 2 tbsp shredded mozzarella cheese 2 tbsp green capsicum finely chopped 2 tbsp yellow capsicum finely chopped 1/2 medium onion finely chopped 1 medium tomato finely chopped 2 tbsp sweet corn boiled grated processed cheese grated mozzarella cheese Salt as pe taste Italian seasoning Recipe: 1. In a mixing bowl add pizza sauce, veg mayo, chopped veggies, shredded cheese and salt. Mix well. 2. Make a hole on the puris and stuff the above mixture in it. 3. Add grated mozzarella cheese over the stuffing in the puri. 4. Put the puris in the oven for 10 mins on bake mode. 5. After 10 mins change the mode to broil for 2-3 mins more. This will melt the cheese added in the puris. 6. Remove from the oven and set it on the plate. 7. Sprinkle the italian seasoning over the baked puris  8. Finally garnish them with grated cheese all over the puris. 8. Enjoy mouth watering Panipuri Pizza Shots hot.

Ingredients: For Golgappe puris: 1 cup fine semolina/chiroti rava/chiroti suji 1 1/2 tbsp wheat flour salt as per taste aerated water 2 tbsp+ 1 tsp oil For Stuffing: 1 cup white peas/vatana 1/2 cup green moong dal 1/4 tsp haldi Salt as per taste For making sev puri: green chutney sweet chutney finely chopped onions 1 tbsp chaat masala 1/4 cup boondi water Recipe: 1. Soak white peas overnight or for 8 hrs. 2. Boil the white peas with haldi and salt in cooker for 4-5 whistles. 3. Boil green moong dal with salt. 3. Once done, keep it aside for cooling. 4. To prepare puris: Combine semolina/rava/suji, wheat flour and salt in a bowl. Add 2 tbsp oil and make a crumble dough using hand to mix. 5. Then add little water at a time and knead into a firm soft dough. Cover in a damp cloth and set aside to rest for 20 mins. 6. Heat oil in a kadai for deep frying. 7. Add 1 tsp oil to the dough, flatten into a disc and roll out into a very thin large chapati. 8. Using a small cookie cutter, cut out sm...

Ingredients: For Golgappe puris: 1 cup fine semolina/chiroti rava/chiroti suji 1 1/2 tbsp wheat flour salt as per taste aerated water oil For Stuffing: 1 cup white peas/vatana 2 peeled potatoes 1/4 tsp haldi Salt as per taste For making sev puri: green chutney sweet chutney beaten curd/dahi (for dahi sev puri) finely chopped tomatoes finely chopped onions nylon sev 1 tsp kashmiri red  chilli  powder 1 tsp chaat masala powder Recipe: 1. Soak white peas overnight or for 8 hrs. 2. Boil the white peas and peeled potatoes with haldi and salt in cooker for 4-5 whistles. 3. Once done, keep it aside for cooling. 4. To prepare puris:  a. Combine semolina/rava/suji, wheat flour and salt in a bowl. Add little water at a time and knead into a firm dough. Cover in a damp cloth and set aside to rest for 15 mins. b. Heat oil in a kadai for deep frying. c. Add 1 tsp oil to the dough, flatten into a disc and roll out into a very thin large chapati. d. Using a small cookie cutter/small bot...

Ingredients: 1 and 1/2 cup white peas/vatana 1/2 tsp haldi 2 tsp kashmiri chilli powder 2-3 potatoes 1 tbsp corn flour 1/2 tbsp rice flour salt as per taste oil for shallow frying Season with before Serving: 1 tbsp  Khajur Imli Chutney 1 tbsp  Dhaniya Pudina Chutney finely chopped onions finely chopped tomatoes Chaat masala Nylon Sev  chopped coriander leaves Recipe: 1. Soak the white peas for overnight or for 8 hrs. Also peel the potatoes and keep it aside. 2. Boil the white peas along with potatoes in cooker with little haldi and red  chilli  powder and salt for 4-5 whistles. Keep it aside. 3. Remove the potatoes in a mixing bowl and grate it and keep it aside. 4. Smash the white peas lightly using the ladle in the cooker itself. Ragda is ready. 5. Take the potatoes bowl, add corn flour and rice flour. Adjust the salt as per the taste. Smash the potatoes to smooth texture.  6. Apply oil to both the palm and take little potato mix in the hand and make medi...

Ingredients: 3 cups Urad dal 3 tbsp rice flour 5 tbsp water 2 tbsp grated ginger 2-3 nos green chillies 1/2 tbsp black peppercorns 1/4 cup thinly sliced coconut cubes salt as per taste Oil for deep frying 500 gms of curd beaten smooth 3-4 tbsp sugar 1 tsp Kashmiri red chilli powder 1 tsp Tikhalal red  chilli   powder 1 tsp of jeera/cumin seeds roasted and powdered Salt as per taste Season with before Serving: 1 tbsp Khajur Imli Chutney 1 tbsp Dhaniya Pudina Chutney Roasted Jeera powder Nylon Sev  Boondi Recipe: 1. In a big bowl, add cleaned urad dal. Soak it for 8 hrs or overnight. 2. Grind the soaked urad dal without water. In case the batter is very thick to grind, then add 1 tbsp spoon of water at a time and try to grind again. 3. The batter should be smooth but thick consistency. 4. Add rice flour to the batter and mix well. 5. Heat the oil for frying. Take little water in a bowl. 6. Soak the hand in water, take little batter and let it in the oil for frying. 7. ...