A Spoonful of Thought

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: 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 bottle cap, cut o

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 medium size ball out of it. Then

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. Fry the vada till i